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    Abdur Rafey
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    Starter cultures are microbiological cultures used to initiate fermentation. They can be bacterial or fungal strains. Common starter cultures are used in dairy products like yogurt and cheese, as well as alcoholic beverages and pickled foods. Starter cultures function by producing lactic acid from sugars to control souring and influence flavor, aroma, and inhibition of undesirable organisms. They can exist as liquids, solids, or powders, with powders being most useful for transportation and long storage. Starter cultures are classified by temperature, bacterial species composition, and intended product. Commonly used starter cultures include mesophilic Streptococcus lactis, thermophilic Streptococcus thermophilus and Lactobacillus bulgar

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    Starter cultures are microbiological cultures used to initiate fermentation. They can be bacterial or fungal strains. Common starter cultures are used in dairy products like yogurt and cheese, as well as alcoholic beverages and pickled foods. Starter cultures function by producing lactic acid from sugars to control souring and influence flavor, aroma, and inhibition of undesirable organisms. They can exist as liquids, solids, or powders, with powders being most useful for transportation and long storage. Starter cultures are classified by temperature, bacterial species composition, and intended product. Commonly used starter cultures include mesophilic Streptococcus lactis, thermophilic Streptococcus thermophilus and Lactobacillus bulgar

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    15 views14 pages

    Starter Culture

    Uploaded by

    Abdur Rafey
    Starter cultures are microbiological cultures used to initiate fermentation. They can be bacterial or fungal strains. Common starter cultures are used in dairy products like yogurt and cheese, as well as alcoholic beverages and pickled foods. Starter cultures function by producing lactic acid from sugars to control souring and influence flavor, aroma, and inhibition of undesirable organisms. They can exist as liquids, solids, or powders, with powders being most useful for transportation and long storage. Starter cultures are classified by temperature, bacterial species composition, and intended product. Commonly used starter cultures include mesophilic Streptococcus lactis, thermophilic Streptococcus thermophilus and Lactobacillus bulgar

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    Starter Culture

    PRESENTED BY :
    ZOHAIB ALI
    TEHREEM
    ABDUR RAFEY
    AHMAD RAZA
    HINA LATIF
    AIZA AFIFA
    LAIBA IMRAN
    ASAD ULLAH
    Definition :

     A starter culture is a microbiological culture which actually performs fermentation


     It can be either bacterial or fungal strains
     Traditionally, the fermenting organisms came
    from the natural microflora or a portion of the
    previous fermentation
    Examples :

     Various dairy products


     Yoghurt
     Cheese
     Butter
     Alcohol Products
     Beer
     Wine
     Sausages, pickles, olives and so on
    Function of Starter Culture :

     Primary functions of lactic starters is the production of lactic acid from sugars
     Controls the souring of milk
     Others include :
     Flavor , aroma and alcohol production
     Proteolytic and lipolytic activities
     Inhibition of undesirable organisms
    Physical State of Starter Culture :

     Starter cultures can be :


     Liquids
     Solid (deep-frozen)
     Powders (freeze-dried)

    Which are useful ?


    Powder cultures are useful because :
     They have good keeping qualities (more than 6 months at 20˚C)
     Can be transported to long distances
    Types of Starter Culture :

    There are many types of starter culture and we can group them in different ways :
     Temperature
     Species of strains
     The product you want to make
    Types of Starter Culture :

     Mesophilic cultures grow best at about 30˚C


     Thermophilic cultures grow best at about 43˚C
    Types of Starter Culture :

     Pure cultures have one species of lactic acid bacteria


     Mixed cultures have two or more species of bacteria
     Most commonly used are mixed cultures
    Classification of Starter Culture :
    Characteristics of Starter Culture :

     A good starter culture will :


     Convert most of sugars to lactic acid
     Increase the lactic acid concentration to 0.8% to 1.2%
     Drop the pH between 4.3 to 4.5
    Commonly used Starter Cultures :

     Mesophilic/Pure
     Streptococcus lactis
     Leuconostoc cremoris
     Thermophilic /Pure
     Streptococcus thermophilus
     Lactobacillus acidophilus
     Mixed
     Streptococcus thermophilus
     Lactobacillus bulgaricus
    Other Starter Cultures :

     Bifidobacterium
     Propionibacteriun
     Brevibacterium
     Acetobacter
    THANK You

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