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Starter cultures

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Starter cultures

Starter cultures are mixtures of living microorganisms (such as bacteria or fungi) that are added to food to initiate and direct fermentation.

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The taste depends on the product it is made with, but fermentation often produces a slightly sour, savory or complex taste. Starter cultures are used in the production of yogurt, cheese, sauerkraut, salami, kefir and some types of bread.

They are popular because they ensure controlled fermentation, better flavor development and longer shelf life of food.

The taste depends on the product it is made with, but fermentation often produces a slightly sour, savory or complex taste. Starter cultures are used in the production of yogurt, cheese, sauerkraut, salami, kefir and some types of bread.

They are popular because they ensure controlled fermentation, better flavor development and longer shelf life of food.

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