Fermentation starter
Preparation to assist the beginning of fermentation
A fermentation starter (called simply starter within the corresponding context, sometimes called a mother) 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.
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.
Industrial starters include various enzymes, in addition to microflora.
01National names
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 (simplified Chinese: 酒曲; traditional Chinese: 酒麴; pinyin: jiǔ qū): the starter used for making Chinese alcoholic beverages
- Laomian (simplified Chinese: 老面; traditional Chinese: 老麵; pinyin: lǎomiàn; lit. 'old dough' pinyin: mianfei; lit. 'dough fat'): Chinese sourdough starter commonly used in Northern Chinese cuisine, the sourness of the starter is commonly quenched with sodium carbonate prior to use.
- Mae dombae or mae sra (Khmer: ម៉ែស្) (Cambodia)
- Meju (메주) (Korea)
- Nuruk (누룩) (Korea)
- Koji (麹) (Japan)
- Ragi tapai (Indonesia and Malaysia)
- Bakhar, ranu, marchaar (murcha), Virjan (India)
- Bubod, tapay, budbud (Philippines)
- Loogpaeng, loog-pang, or look-pang (Thai: ลูกแป้ง) (Thailand)
- Levain (France)
- Bread zakvaska (закваска, sourdough) (Russia, Ukraine) or zakwas (Poland)
- Opara (опара), a starter based on yeast (Russia)
- Juuretis (Estonia)
Sources and credits
This article is adapted from the Wikipedia article “Fermentation starter”, written by its contributors and licensed under CC BY-SA 4.0. Fathomly has changed the layout, removed citation markers, navigation and maintenance notices, and adjusted punctuation. This adapted version is shared under the same license. For references, see the original article.
Images, from Wikimedia Commons:
- Pain-poolish1.JPG by F5ZV, CC BY-SA 3.0
- Nuruk.jpg by Eugene Kim, CC BY 2.0
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