Starter Cultures: Nature, Types, Characteristics, Preparation and Maintenance

Abstract

Starter culture is a group of microorganisms that are single or mixture used in the production of food fermenters after the conversion of carbohydrates into organic acids and taste materials, and there are individual starter of single strain culture, and mixed strain starter culture contain more than one type of microorganism. The aim of using mixed starters is to produce different products in addition to the speed of production of sour and flavoring and flavoring materials required by some dairy products, and no single type of microorganism can produce them. Currently starters are utilized to initiate fermentations of food raw materials such as milk, under conditions, which permit the selected microbes to grow and produce inhibitory substances which inhibit the development of pathogenic microorganisms, which might be found in the raw product or enter after heat treatment. During fermentation, many fermentative changes are brought about by starter cultures during fermentation of the food raw materials such as milk, meat, cereals, fish, fruits and vegetables. The finished fermented product acquire numerous advantages as result of starter culture action. At present several food companies are producing starter culture for different fermented foods. Starter culture must be maintained properly, and this can be acquired through many strategies, although in most cases starter viability and activity are influenced.