What are the different types of starter cultures?

... starter cultures on fermentation time and post-acidification in yoghurt. Research Master thesis, Victoria University of Technology. Abstract. The main ... Apr 25, 2019 ... The current review addresses the role of starters on the microbiological and chemical safety of fermented meat products. Sep 28, 2015 ... 2 Answers 2 ... Yes. Whey, primarily a byproduct of cheese-making (but also from yogurt, kefir &c), can be used to inoculate a variety of ferments ... For a long time, lactic acid bacteria (LAB) have been used in fermented foods and beverages as starter cultures, due to their capacity to improve their ... Cocoa beans are the seeds of the cocoa tree, Theobroma cacao L. The key microorganisms for successful cocoa bean fermentation processes are yeasts, lactic acid ... Fermentation is the true key to creating high-quality sausages with that traditional tangy character. These tangy notes are created by specific bacteria. ... fermentation kinetics and/or EPS production can be improved and controlled through adapted processing steps and conditions, taking into account the ... cultures after fermentation, concentration, and freeze-drying process. ... as starter culture in the production of fermented sausages. Meat. Science, v ... Aug 8, 2019 ... Main role of starter cultures is to produce acid during manufacture and also contribute to the ripening process. Rennets (rennin, a mixture of ... A starter culture is defined as a preparation of living microorganisms, which are deliberately used to assist the beginning of fermentation.