What are the potential consequences of using too much or too little starter culture?

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 ... Mar 4, 2021 ... Microorganisms used as starter cultures are bacteria, moulds and yeast. Within the group of bacteria, lactic acid bacteria (LAB) are the most ... In this review, we summarize recent studies on kimchi starter cultures, describe practical problems in the application of industrial-scale kimchi production, Fermentation is the true key to creating high-quality sausages with that traditional tangy character. These tangy notes are created by specific bacteria. May 5, 2023 ... Fate of Listeria monocytogenes and pediococcal starter cultures during the manufacture of chicken summer sausage. Poultry Science. 72:1772-1778. OUR BEST SELLERS · Organic Milk Kefir Grains · Organic Water Kefir Grains · Organic Kombucha Scoby · Organic British White Sourdough Starter Culture · Organic ... The application of both added starter cultures resulted in fermented dry cocoa beans that gave concomitant milk and dark chocolates with a reliable flavour, ... Different yeasts have been proposed as candidate starter cultures, as this microbial group plays a key role during fermentation of the cocoa pulp‐bean mass. An alternative that has emerged to minimize quality variation in fermented beans is the addition of starter cultures to the fermentation system [15]. Here, ... pasteurized fresh-pack kosher dill cucumbers so that jars can be used to inoculate commercial scale cucumber fermentation.