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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.
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361:'dough fat'): Chinese sourdough starter commonly used in Northern Chinese cuisine, the sourness of the starter is commonly quenched with
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748:. In Haard, Norman F.; Odunfa, S.A.; Lee, Cherl-Ho; Quintero-Ramírez, R.; Lorence-Quiñones, Argelia; Wacher-Radarte, Carmen (eds.).
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Norman F. Haard, S.A. Odunfa, Cherl-Ho Lee, R. Quintero-Ramírez, Argelia
Lorence-Quiñones, Carmen Wacher-Radarte,
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These starters are formed using a specific cultivation medium and a specific mix of fungal and bacterial strains.
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In descriptions of national cuisines, fermentation starters may be referred to by their national names:
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Jyoti
Prakash Tamang, ed. (2016). "Ethnic Fermented Foods and Beverages of Thailand".
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Jyoti
Prakash Tamang, ed. (2016). "Ethnic Fermented Foods and Beverages of Cambodia".
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746:"Cereal Fermentations in Countries of the Asia-Pacific Region"
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Typical microorganisms used in starters include various
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Food and
Agriculture Organization of the United Nations
677:
Handbook of
Applied Mycology: Foods and Feeds, Volume 3
789:
Ethnic
Fermented Foods and Alcoholic Beverages of Asia
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Ethnic
Fermented Foods and Alcoholic Beverages of Asia
59:
within the corresponding context, sometimes called a
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Pain poolish—a type of fermentation starter for bread
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Preparation to assist the beginning of fermentation
63:) is a preparation to assist the beginning of the
47:, a fermentation starter for alcoholic beverages
675:Dilip K. Arora, Libero Ajello, K. G. Mukerji,
8:
754:. FAO Agricultural Services Bulletin. Rome:
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67:process in preparation of various foods and
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71:. Food groups where they are used include
233:Learn how and when to remove this message
751:Fermented cereals. A global perspective
648:Fermented Cereals: A Global Perspective
610:
600:Symbiotic culture of bacteria and yeast
461:Bakhar, ranu, marchaar (murcha), Virjan
739:
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642:
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631:. Season 9. Episode 8. Food Network.
215:adding citations to reliable sources
175:Industrial starters include various
560:(опара), a starter based on yeast (
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652:Food and Agriculture Organization
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827:Fermentation in food processing
304:): the starter used for making
202:needs additional citations for
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179:, in addition to microflora.
306:Chinese alcoholic beverages
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89:microbiological culture
744:Lee, Cherl-Ho (1999).
621:(September 21, 2005).
48:
35:
41:
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623:"Good Wine Gone Bad"
345:'old dough'
262:, also romanized as
211:improve this article
53:fermentation starter
793:Springer Publishing
718:Springer Publishing
679:, CRC Press, 1991,
323:traditional Chinese
288:traditional Chinese
315:simplified Chinese
280:simplified Chinese
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36:
802:978-81-322-2798-4
727:978-81-322-2798-4
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18:Starter culture
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159:Lactobacillus
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209:Please help
204:verification
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141:Endomycopsis
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65:fermentation
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619:Alton Brown
534:(закваска,
485:Philippines
165:Acetobacter
123:Aspergillus
816:Categories
606:References
446:Ragi tapai
371:Mae dombae
170:microflora
135:Amylomyces
774:1010-1365
628:Good Eats
536:sourdough
499:look-pang
495:loog-pang
491:Loogpaeng
451:Indonesia
697:"椒盐筋饼",
658:, 1999,
579:See also
568:Juuretis
531:zakvaska
511:Thailand
455:Malaysia
387:Cambodia
117:Rhizopus
100:bacteria
822:Brewing
595:Malting
572:Estonia
544:Ukraine
507:ลูกแป้ง
375:mae sra
352:mianfei
336:lǎomiàn
311:Laomian
177:enzymes
57:starter
799:
772:
762:
724:
683:
662:
590:Leaven
562:Russia
552:Poland
548:zakwas
540:Russia
529:Bread
523:France
518:Levain
481:budbud
349::
347:pinyin
333::
331:pinyin
325::
317::
301:jiǔ qū
298::
296:pinyin
290::
282::
108:yeasts
81:cheese
79:, and
73:breads
61:mother
558:Opara
546:) or
497:, or
477:tapay
472:Bubod
465:India
439:Japan
423:Korea
412:Nuruk
405:Korea
383:ម៉ែស្
379:Khmer
275:Jiuqu
268:China
129:Mucor
112:molds
104:fungi
87:is a
83:. A
44:Nuruk
797:ISBN
770:ISSN
760:ISBN
722:ISBN
699:天天饮食
681:ISBN
660:ISBN
656:Rome
503:Thai
453:and
430:Koji
394:Meju
358:lit.
342:lit.
114:):
110:and
102:and
538:) (
509:) (
437:) (
421:) (
403:) (
385:) (
373:or
266:) (
264:chu
213:by
132:,
818::
791:.
768:.
736:^
716:.
654:,
650:,
637:^
625:.
542:,
505::
493:,
479:,
475:,
418:누룩
400:메주
381::
355:;
339:;
329:;
327:老麵
321:;
319:老面
294:;
292:酒麴
286:;
284:酒曲
270:)
251:Qū
172:.
162:,
156:,
150:,
144:,
138:,
126:,
120:,
51:A
805:.
776:.
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570:(
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449:(
441:)
435:麹
433:(
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415:(
407:)
397:(
389:)
377:(
313:(
278:(
260:麴
256:曲
236:)
230:(
225:)
221:(
207:.
106:(
20:)
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