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A small, controlled batch of live microbes added to a food on purpose to start and guide fermentation in a predictable way.
A spoonful of old curd (dahi) used to set a fresh batch of curd at home is acting as a simple, everyday starter culture.
The controlled use of microorganisms or their enzymes to convert food substrates, producing acids, alcohol, gas and flavour compounds.
Gram-positive, non-sporing bacteria producing lactic acid as the main fermentation product — Lactobacillus, Lactococcus, Streptococcus, Leuconostoc, Pediococcus.
A single-celled microorganism (a type of fungus) that can turn sugar into carbon dioxide gas and alcohol through fermentation.
