Starter cultures

Starter cultures are specific microorganisms, such as bacteria or yeasts, added to foods like yogurt, cheese, or sourdough bread to initiate fermentation. These beneficial microbes help transform raw ingredients by producing acids, gases, or flavors, which preserve the food and develop its desired taste and texture. By introducing starter cultures, producers ensure consistency, safety, and the distinctive qualities of fermented products. Think of them as the "spark" that kickstarts the fermentation process, guiding the development of the final food product through controlled microbial activity.