Fermentation starter explained

A fermentation starter (called simply starter within the corresponding context, sometimes called a mother^[1]) 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 breads, especially sourdough bread, 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.^{[2] [3]}

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.^[2]

Industrial starters include various enzymes, in addition to microflora.^[2]

National names

In descriptions of national cuisines, fermentation starters may be referred to by their national names:

• Qū (simplified: 曲; traditional: 麴, also romanized as chu) (China)
  • Jiuqu : the starter used for making Chinese alcoholic beverages
  • Laomian : Chinese sourdough starter commonly used in Northern Chinese cuisine, the sourness of the starter is commonly quenched with sodium carbonate prior to use.
• Mae dombae or mae sra^[4] (Central Khmer: ម៉ែស្) (Cambodia)
• Meju (Korean: 메주) (Korea)
• Nuruk (Korean: 누룩) (Korea)^[5]
• Koji (麹) (Japan)
• Ragi tapai (Indonesia and Malaysia)
• Bakhar, ranu, marchaar (murcha), Virjan (India)
• Bubod, tapay, budbud (Philippines)
• Loogpaeng, loog-pang, or look-pang^[6] (Thai: ลูกแป้ง) (Thailand)
• Levain (France)
• Bread zakvaska (закваска, sourdough) (Russia, Ukraine) or zakwas (Poland)
• Opara (опара), a starter based on yeast (Russia)
• Juuretis (Estonia)

See also

• Bread starter
• Leaven
• Malting
• Symbiotic culture of bacteria and yeast

References

1. Good Wine Gone Bad . Good Eats . Good Eats . . Food Network . September 21, 2005 . 9 . 8 .
2. 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, .
3. Dilip K. Arora, Libero Ajello, K. G. Mukerji, Handbook of Applied Mycology: Foods and Feeds, Volume 3, CRC Press, 1991, .
4. Book: Jyoti Prakash Tamang . 2016 . Ethnic Fermented Foods and Alcoholic Beverages of Asia . Ethnic Fermented Foods and Beverages of Cambodia . . 237 . 978-81-322-2798-4.
5. Book: Lee, Cherl-Ho. Fermented cereals. A global perspective. Food and Agriculture Organization of the United Nations. 1999. 92-5-104296-9. Haard. Norman F.. FAO Agricultural Services Bulletin. Rome. 91. Cereal Fermentations in Countries of the Asia-Pacific Region. 1010-1365. Odunfa. S.A.. Lee. Cherl-Ho. Quintero-Ramírez. R.. Lorence-Quiñones. Argelia. Wacher-Radarte. Carmen. http://www.fao.org/docrep/x2184e/x2184e09.htm. 138.
6. Book: Jyoti Prakash Tamang . 2016 . Ethnic Fermented Foods and Alcoholic Beverages of Asia . Ethnic Fermented Foods and Beverages of Thailand . . 154 . 978-81-322-2798-4.