Fermentation starter
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
Page Module:Message box/ambox.css has no content.
This section needs additional citations for verification. (January 2021) |
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 (Template:Zh): the starter used for making Chinese alcoholic beverages
- Laomian (Template:Zh Template:Zh): Chinese sourdough starter commonly used in Northern Chinese cuisine, the sourness of the starter is commonly quenched with sodium carbonate prior to use.[4]
- Mae dombae or mae sra[5] (Template:Langx) (Cambodia)
- Meju (Script error: No such module "Lang".) (Korea)[6]
- Nuruk (Script error: No such module "Lang".) (Korea)[6]
- Koji (麹) (Japan)
- Ragi tapai (Indonesia and Malaysia)
- Bakhar, ranu, marchaar (murcha), Virjan (India)
- Bubod, tapay, budbud (Philippines)
- Loogpaeng, loog-pang, or look-pang[7] (Template:Langx) (Thailand)
- Levain (France)
- Bread zakvaska (закваска, sourdough) (Russia, Ukraine) or zakwas (Poland)
- Opara (опара), a starter based on yeast (Russia)
- Juuretis (Estonia)
See also
References
- ^ Page Module:Citation/CS1/styles.css has no content.Alton Brown (September 21, 2005). "Good Wine Gone Bad". Good Eats. Season 9. Episode 8. Food Network.
- ^ a b c 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, Template:ISBN.
- ^ Dilip K. Arora, Libero Ajello, K. G. Mukerji, Handbook of Applied Mycology: Foods and Feeds, Volume 3, CRC Press, 1991, Template:ISBN.
- ^ Page Module:Citation/CS1/styles.css has no content."椒盐筋饼", 天天饮食, food.cntv.cn
- ^ Page Module:Citation/CS1/styles.css has no content.Jyoti Prakash Tamang, ed. (2016). "Ethnic Fermented Foods and Beverages of Cambodia". Ethnic Fermented Foods and Alcoholic Beverages of Asia. Springer Publishing. p. 237. ISBN 978-81-322-2798-4.
- ^ a b Page Module:Citation/CS1/styles.css has no content.Lee, Cherl-Ho (1999). "Cereal Fermentations in Countries of the Asia-Pacific Region". In Haard, Norman F.; Odunfa, S.A.; Lee, Cherl-Ho; Quintero-Ramírez, R.; Lorence-Quiñones, Argelia; Wacher-Radarte, Carmen (eds.). Fermented cereals. A global perspective. FAO Agricultural Services Bulletin. Rome: Food and Agriculture Organization of the United Nations. p. 91. ISBN 92-5-104296-9. ISSN 1010-1365.
- ^ Page Module:Citation/CS1/styles.css has no content.Jyoti Prakash Tamang, ed. (2016). "Ethnic Fermented Foods and Beverages of Thailand". Ethnic Fermented Foods and Alcoholic Beverages of Asia. Springer Publishing. p. 154. ISBN 978-81-322-2798-4.
