Starterculturen

Starter cultures are preparations of microorganisms used to initiate fermentation in foods and beverages. They introduce a defined microbial population that drives fermentation, influences flavor, aroma, texture, and acidity, and can improve safety by acidifying the environment and inhibiting spoilage organisms.

Starter cultures come in two broad forms: defined cultures consisting of one or more known strains (often bacteria or yeast) used in controlled fermentation; and mixed or natural starter cultures, where a complex community of microorganisms from traditional fermentation is used. Common targets include dairy, bakery, beverages, vegetables, and meat products.

In dairy, defined starter cultures often include strains of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus to ferment milk into yogurt or cheese ripening cultures that set dairy products. In bread, sourdough starters contain a symbiotic community of lactic acid bacteria and wild yeasts that leaven dough and contribute acidity and flavors. Kombucha, kefir, and kimchi rely on mixed cultures of lactic acid bacteria and yeasts or other microflora.

Defined cultures offer reproducible performance with predictable acidity and flavor, while mixed cultures can yield more complex and variable profiles. Starter cultures are usually produced and sold under food-grade quality standards and have defined shelf lives and storage requirements to maintain viability.

Use of starter cultures helps standardize fermentation, improves product consistency, and reduces reliance on natural microflora that can vary with season and environment.