FERMENTATION STARTER

'Fermentation starters' (called simply 'starters' within the corresponding context) are preparations to assist the beginning of the fermentation process in preparation of various foods and s. A 'starter culture' is a microbiological culture which actually performs fermentation. These starters usually consist of a cultivation medium, such grains, seeds, or nutrient liquids that has been well colonized by the microorganisms used for the fermentation.
In descriptions of national cuisines, fermentation starters may be referred to by their national names:

★ 'Qū' (simplified: ; traditional: , also romanized as 'chu') (China)

★ 'Nuruk, meju' (누룩) (Korea)

★ 'Koji' () (Japan)

★ 'Ragi' (Southeast Asia)

★ 'Bakhar, ranu, marchaar (murcha)' (India)

★ 'Bubod' (Philippines)

★ 'Loopang' ('look pang' ) (Thailand)
Each of these starters are formed using a specific cultivation medium and a specific mix of fungal and bacterial strainsNorman F. Haard, S.A. Odunfa, Cherl-Ho Lee, R. Quintero-Ramírez, Argelia Lorence-Quiñones,Carmen Wacher-Radarte, "Fermented Cereals. A Global Perspective", FAO, Rome, 1999, ISBN 92-5-104296-9Dilip K. Arora, Libero Ajello, K. G. Mukerji, ''"Handbook of Applied Mycology: Foods and Feeds, Volume 3"'', CRC Press, 1991, ISBN 082478491
Typical microorganisms used in starters include various bacteria and fungi ( yeasts and molds): ''Rhizopus'', '' Aspergillus'', ''Mucor'', ''Amylomyces'', ''Endomycopsis'', ''Saccharomyces'', ''Hansenula anomala,'', ''Lactobacillus'', ''Acetobacter'' etc. Various national cultures have various active ingredients in starters, and often involve mixed microflora.
Industrial starters include various enzymes, in addition to microflora.

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See also

References

See also

★ Saccarification

★ Bread starter

★ Malting

References