Starterkultur

Starter cultures (also short-term starters) are specific microorganisms selected for specific properties, which are used in fermentative processes of food production. They can be present in re-culture or controlled mixed cultures. They are usually added in concentrations higher than one million cbE per gram of food to improve this in appearance, taste or shelf life. Starter cultures are traded in the form of suspensions or freeze-dried powders. Usually lactic acid bacteria or yeasts are used as well as mixtures of both groups - as with leaven or kefir. The term "starter culture" is inspired by the fact that these microorganisms initiate the process of changing the food.

With the help of starter cultures, about 35 percent of our food is produced. Examples of such prepared foods are baked goods, sauerkraut, yoghurt as well as sour milk products, cheese, raw sausage, beer or wine. In lactation, bacterial starters are called acid wakeers. Edit source text

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