Starter Cultures: Uses in the Food Industry.

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Starter cultures are preparations of microorganisms serving as inoculants for the production of fermented foods. The production of cheese, yogurt, fermented milk, wine, sauerkraut, hams, and sausages occurs through the use of starter cultures that are consistent, predictable, and safe. The cultures provide the food products with a multitude of properties. Acidification of the food matrix is a primary property in a large number of food fermentations. Acidification activity often will be used to define packaging size and the unit of activity, whereas other characteristics differentiate a culture from the range of other available starter cultures. Starter cultures are commercially available in liquid, frozen, or lyophilized form from several companies serving regional or global markets.
Original languageEnglish
Title of host publicationEncyclopedia of Food Microbiology
Publication date2014
ISBN (Electronic)9780123847300
Publication statusPublished - 2014


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