Fermentation starter
A preparation to assist the beginning of fermentation in foods and drinks.
A fermentation starter, often referred to simply as a starter or sometimes a mother, is a substance used to kick off fermentation when making various foods and alcoholic drinks. It is commonly employed in breads, particularly sourdough, and in cheese. The actual fermentation is carried out by a starter culture, which is a microbiological culture. These starters typically consist of a cultivation medium—such as grains, seeds, or nutrient liquids—that has been heavily colonized by the microorganisms responsible for fermentation. Each starter is created using a specific medium and a particular combination of fungal and bacterial strains.
The microorganisms commonly found in starters include a range of bacteria and fungi, such as yeasts and molds. Examples are *Rhizopus*, *Aspergillus*, *Mucor*, *Amylomyces*, *Endomycopsis*, *Saccharomyces*, *Hansenula anomala*, *Lactobacillus*, and *Acetobacter*. Different national cuisines use distinct active ingredients in their starters, often involving mixed microflora. Industrial starters may also contain various enzymes in addition to the microorganisms.
In descriptions of national cuisines, fermentation starters are known by local names. These include *qū* (or *chu*) in China; *jiuqu* for Chinese alcoholic beverages; *laomian* (or *mianfei*) for a sourdough starter in Northern Chinese cuisine, where the sourness is often neutralized with sodium carbonate before use; *mae dombae* or *mae sra* in Cambodia; *meju* and *nuruk* in Korea; *koji* in Japan; *ragi tapai* in Indonesia and Malaysia; *bakhar*, *ranu*, *marchaar* (or *murcha*), and *virjan* in India; *bubod*, *tapay*, and *budbud* in the Philippines; *loogpaeng* (or *loog-pang*, *look-pang*) in Thailand; *levain* in France; *bread zakvaska* (or *zakwas*) in Russia, Ukraine, and Poland; *opara* (a yeast-based starter) in Russia; and *juuretis* in Estonia.
- Typical microorganisms
- Rhizopus, Aspergillus, Mucor, Amylomyces, Endomycopsis, Saccharomyces, Hansenula anomala, Lactobacillus, Acetobacter, etc.
- National names examples
- Qū (China), Jiuqu (China), Laomian (China), Mae dombae (Cambodia), Meju (Korea), Nuruk (Korea), Koji (Japan), Ragi tapai (Indonesia and Malaysia), Bakhar (India), Bubod (Philippines), Loogpaeng (Thail
Lore & Background
Fermentation starters are used across various national cuisines, often referred to by their national names. In China, starters include Qū (also romanized as chu) and Jiuqu for alcoholic beverages, as well as Laomian, a sourdough starter commonly used in Northern Chinese cuisine, where the sourness is quenched with sodium carbonate prior to use. In Korea, starters are known as Meju and Nuruk; in Japan, Koji; in Indonesia and Malaysia, Ragi tapai; in India, Bakhar, ranu, marchaar (murcha), or Virjan; in the Philippines, Bubod, tapay, or budbud; in Thailand, Loogpaeng, loog-pang, or look-pang; in France, Levain; in Russia and Ukraine, Bread zakvaska (sourdough) or Opara (a yeast-based starter); in Poland, zakwas; and in Estonia, Juuretis. These starters typically consist of a cultivation medium colonized by microorganisms, and are formed using a specific mix of fungal and bacterial strains. Typical microorganisms include various bacteria and fungi such as Rhizopus, Aspergillus, Mucor, Amylomyces, Endomycopsis, Saccharomyces, Hansenula anomala, Lactobacillus, and Acetobacter. Various national cultures have various active ingredients in starters, often involving mixed microflora. Industrial starters include various enzymes in addition to microflora.
Reader's Guide
Fermentation starters are notable for their role in initiating fermentation across a wide range of foods and alcoholic drinks, including breads (especially sourdough) and cheese. The article describes them as preparations that assist the beginning of fermentation, with the starter culture itself being the microbiological culture that performs the fermentation. These starters are formed using a specific cultivation medium and a specific mix of fungal and bacterial strains, and they often involve mixed microflora that vary by national culture. The article lists numerous national names for these starters, indicating their widespread and culturally embedded use. Industrial starters may also include various enzymes in addition to microflora. The legacy of fermentation starters lies in their fundamental function in traditional and industrial food and beverage production, as they provide the necessary microorganisms to drive fermentation processes that yield characteristic flavors, textures, and preservation properties.
Did You Know?
- A fermentation starter is sometimes called a mother.
- Typical microorganisms used in starters include Rhizopus, Aspergillus, Saccharomyces, and Lactobacillus.
- In Northern Chinese cuisine, the sourness of Laomian starter is commonly quenched with sodium carbonate prior to use.
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