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A fermentation starter (called simply starter within the corresponding context, sometimes called a mother) is a preparation to assist the beginning of the fermentation process in preparation of various foods and alcoholic drinks. Food groups where they are used include , especially Sourdough, and cheese. A starter culture is a microbiological culture which actually performs fermentation. These starters usually consist of a cultivation medium, such as grains, seeds, or nutrient liquids that have been well colonized by the microorganisms used for the fermentation.
These starters are formed using a specific cultivation medium and a specific mix of fungal and bacterial strains.Norman F. Haard, S.A. Odunfa, Cherl-Ho Lee, R. Quintero-Ramírez, Argelia Lorence-Quiñones, Carmen Wacher-Radarte, Fermented Cereals: A Global Perspective, Food and Agriculture Organization, Rome, 1999, .Dilip K. Arora, Libero Ajello, K. G. Mukerji, Handbook of Applied Mycology: Foods and Feeds, Volume 3, CRC Press, 1991, .
Typical microorganisms used in starters include various bacteria and fungi ( 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 , in addition to microflora.
National names
In descriptions of national cuisines, fermentation starters may be referred to by their national names:
(2025). 9788132227984, Springer Publishing. ISBN 9788132227984 () (Cambodia)
Cherl-Ho Lee (1999). 9789251042960, Food and Agriculture Organization of the United Nations. . ISBN 9789251042960
(2025). 9788132227984, Springer Publishing. ISBN 9788132227984 () (Thailand)
See also
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