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Preparation to assist the beginning of fermentation
A fermentation starter (called simply starter within the corresponding context, sometimes called a mother) is a preparation to assist the beginning of
Fermentation_starter
Type of bread
while the sourdough itself is referred to as a starter. In addition to leavening the bread, the fermentation process produces lactic acid, which gives the
Sourdough
Process in some methods of bread making
A pre-ferment (also known as bread starter) is a fermentation starter used in indirect methods of bread making. It may also be called mother dough. A
Pre-ferment
Korean fermentation starter
Nuruk (Korean: 누룩) is a traditional Korean fermentation starter. It is used to make various types of Korean alcoholic beverages including takju, cheongju
Nuruk
East Asian fermentation starter
lit. 'liquor yeast'), also simply known as qu, is a type of dried fermentation starter used in the production of traditional Chinese alcoholic beverages
Jiuqu
Topics referred to by the same term
cribbage Bread starter, a fermented mixture for baking Fermentation starter Starter, entrée and hors d'oeuvre, eaten to start a meal Starter motors, for
Starter
Soy product from Java, Indonesia
filamentous fungus most widely used for the production of tempeh. A fermentation starter containing the spores of fungus Rhizopus oligosporus or Rhizopus
Tempeh
Sweetened carbonated beverage
unavailable. Ginger beer plant (GBP), a form of fermentation starter, is used to create the fermentation process. Ginger beer was defined by Harry Marshall
Ginger_beer
Kind of rice-based alcohol
brewed alcohol, produced by a process involving human saliva as a fermentation starter. Kuchikamizake was one of the earliest types of Japanese alcoholic
Kuchikamizake
Chinese alcoholic beverage
including rice, glutinous rice or millet with qū as starter culture, followed by saccharification and fermentation at around 13–18 °C (55–64 °F) for fortnights
Huangjiu
Korean raw rice wine
rice wine is usually brewed with a non-traditionally manufactured fermentation starter instead of the traditional nuruk. It is also diluted with water.
Makgeolli
Genus of bacteria
from industrial vinegar fermentation processes and are frequently used as fermentation starter cultures. The acetic fermentation was demonstrated by Louis
Acetobacter
Fermentation starter
Aspergillus oryzae, which is traditionally used in Japanese cuisine for the fermentation of food, or a mixture of such a culture with wheat and soybean meal.
Kōji_(food)
Chinese rice pudding dish
(50 °F), which halts the fermentation, the product can be consumed as jiuniang. If the temperatures are raised and fermentation continues, jiuniang will
Jiuniang
Distilled alcoholic beverage from China
alcohol by volume (ABV). Each type of baijiu uses its own type of starter (qū) for fermentation to create a distinct and characteristic flavor profile. Baijiu
Baijiu
Converting carbohydrates to alcohol or acids using anaerobic microorganisms
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing
Fermentation in food processing
Fermentation_in_food_processing
Deep-fried bread from the Indian subcontinent
in a sourdough fermentation, with the primary yeasts being Saccharomyces cerevisiae and lactic acid bacteria. The fermentation starter is known as malera
Bhatura
Sweet savory sauce in China and Korea
flour to one portion of soybean is used.[clarification needed] The fermentation starter is made from dried or stale mantou (a steamed bread), wrapped in
Tianmian_sauce
Biofilm formed on fermenting alcoholic liquids
vinegar, the Daqu alcoholic fermentation starter mainly includes S. cerevisae, P. anomala, and Candida spp. As fermentation proceeds, S. cerevisae quickly
Mother_of_vinegar
Food waste processing technique involving fermentation
names attributed to this process include bokashi composting, bokashi fermentation and fermented composting. The name bokashi is transliterated from spoken
Bokashi_(horticulture)
Symbiotic culture of bacteria and yeast
culture of bacteria and yeast (SCOBY) is a culinary symbiotic fermentation culture (starter) consisting of lactic acid bacteria (LAB), acetic acid bacteria
SCOBY
South Korean brewery
wine, Kooksoondang grinds raw rice with nuruk (Korean traditional fermentation starter) and brews them without steaming. Kooksoondang Brewery has been involved
Kooksoondang
Style of bacteria-risen bread
top. Due to the unique fermentation, this bread has a distinctive taste and odor. The pungent odor of the fermenting starter has been described as similar
Salt-rising_bread
Korean rice wine
wine made with rice, glutinous rice, and nuruk (fermentation starter). Due to the incomplete fermentation of the rice, the wine has relatively low alcohol
Dansul
Chinese fermented rice beverage
bacteria are also commonly present in the fermentation starter. The traditional Chinese name of the fermentation starter is qū. Choujiu is an ancient variety
Choujiu
Topics referred to by the same term
surname originating from the Chinese surname Peng Paeng, Laotian dried fermentation starter Paeng, flour in Thai cuisine Typhoon Paeng, name for multiple Western
Paeng
Biochemical process applied in industrial production
proteins, baker's yeast, and starter cultures for lactic acid bacteria used in cheesemaking. In general, fermentations can be divided into four types:
Industrial_fermentation
Traditional Japanese confectionery
which is made using ingredients such as sake lees (sakekasu) or a fermentation starter similar to sweet sake (amazake). It is consumed throughout Japan
Sake_Manjū
Traditional type of soju from Andong, Korea
rice mixed with 9 litres (2.0 imp gal; 2.4 US gal) of nuruk (dried fermentation starter) and 36 litres (7.9 imp gal; 9.5 US gal) of water have to be fermented
Andong_soju
Acidic solution made from fermented rice
rice. Glutinous rice may also be used. Rice is mixed with nuruk (fermentation starter). Alternatively, rice wine lees can be used to make rice vinegar
Rice_vinegar
Regency in East Java, Indonesia
made from cassava wrapped inside banana leaves to be fermented with fermentation starter which contains yeast (mainly Saccharomyces cerevisiae), mold (such
Bondowoso_Regency
Cured sausage, fermented and air-dried meat
salami, different fermentation methods involving different acids have been explored to create various colors and flavors. Starter cultures, such as lactic
Salami
Topics referred to by the same term
owned by The Manischewitz Company Fermentation starter, sometimes called a "mother", used to start the fermentation process in making various foods and
Mother_(disambiguation)
Fermented milk drink made from kefir grains
In recent years, the use of freeze-dried starter culture has become common due to stability of the fermentation result, because the species of microbes
Kefir
2024. Zheng, Xiao‐Wei, et al. "Daqu—A traditional Chinese liquor fermentation starter." Journal of the Institute of Brewing 117.1 (2011): 82–90. Rong and
National_symbols_of_China
medicinal wine; made from ginseng Makgeolli wine from rice and fermentation starter nuruk Munbaeju Persimmon wine, produced in the wine tunnel south
List_of_Korean_drinks
Indonesian and Southeast Asian traditional fermented of rice
is often packaged in banana leaves. Look pang is the traditional fermentation starter used to make khao mak. Look pang is a starch ball which contains
Tapai
grain germinated by enzyme-releasing microorganisms and hence a fermentation starter for the whole process of brewing alcoholic beverages. It gives the
Korean_alcoholic_beverages
Sourdough culture
cultures. As with any other sourdough starter, the yeasts in Carl's starter generate carbon dioxide by fermentation when added to bread dough, causing it
Carl Griffith's sourdough starter
Carl_Griffith's_sourdough_starter
Informal group of fungi
carbohydrates to carbon dioxide and alcohols through the process of fermentation. The products of this reaction have been used in baking and the production
Yeast
Topics referred to by the same term
health A method of propagation of fungal plant disease transmission Fermentation starter, in food production See also: Fear Inoculum, a 2019 album by American
Inoculum
Pickle in Chinese cuisine
Lactobacillus plantarum E11 with Bacteriocin-Like Substance Secretion as Fermentation Starter of Sichuan Pickle". Journal of Food Safety. 33 (4): 445–452. doi:10
Pao_cai
Korean side dish of fermented vegetables
of LAB required for fermentation, no starter culture is required for the production of kimchi; rather, spontaneous fermentation occurs. The total population
Kimchi
Vegetables or fruits that have been fermented by pickling with salt and brine
Lactobacillus plantarum E11 with Bacteriocin-Like Substance Secretion as Fermentation Starter of Sichuan Pickle". Journal of Food Safety. 33 (4): 445–452. doi:10
Chinese_pickles
Distinct beverages associated with a particular country
2008-07-23. Zheng, Xiao‐Wei, et al. "Daqu—A traditional Chinese liquor fermentation starter." Journal of the Institute of Brewing 117.1 (2011): 82–90. Rong and
List_of_national_drinks
Alcoholic beverage of Japanese origin
zukuri), three-stage fermentation (三段仕込み, sandan zikomi), brewing of starter mash using acidic water produced by lactic acid fermentation (菩提酛づくり, bodaimoto
Sake
Traditional Japanese seasoning
to the compounds produced through the fermentation process. Miso, depending on the variety, consists of a starter culture called kōji (麹), soybeans, and
Miso
Bread or cake made from a shared sourdough starter
reserved to begin the next five-day fermentation cycle. Despite common instructions to the contrary, the starter can be frozen for later use, and the
Amish_friendship_bread
Culinary traditions of Cambodia
spontaneous fermentation by adding several plants to the sap and hanging the containers on trees or through the addition of a fermentation starter (ម៉ែទឹកត្នោតជូរ
Cambodian_cuisine
Korean refined rice wine
(fermentation starter) and water is left to ferment for 16 to 25 days, at a temperature not higher than 14–16 °C (57–61 °F). During the fermentation process
Cheongju_(drink)
Organic chemical compound (CH3CO)2
carbonyl carbon centers. Diacetyl arises naturally as a byproduct of fermentation. In some fermentative bacteria, it is formed via the thiamine pyrophosphate-mediated
Diacetyl
Traditional Korean fortified rice wine
timibang states: A bottle of boiled and cooled water is added to nuruk (fermentation starter) powder and set aside overnight, strained with additional sterile
Gwaha-ju
Fermented milk product
vitamins than cow's milk. The quality of the curd depends on the starter culture. Fermentation also develops the characteristic flavor and color of the product
Dahi_(curd)
Yeasts used for alcoholic fermentation of wine
of fermentation. The more sugars in the grapes, the higher the potential alcohol level of the wine if the yeast are allowed to carry out fermentation to
Yeast_in_winemaking
Fermented flatbread from Ethiopia and Eritrea
"Microbial flora and some chemical properties of ersho, a starter for teff (Eragrostis tef) fermentation". World Journal of Microbiology & Biotechnology. 10
Injera
Special food product of Shanxi Province, China
and development in microbes and koji making technology, various fermentation starter products were produced. During the Ming dynasty, some of these products
Shanxi_mature_vinegar
fermented milk drink made with kefir "grains" (a yeast/bacterial fermentation starter) that has its origins in the north Caucasus Mountains. Medovukha
List of English words of Russian origin
List_of_English_words_of_Russian_origin
Fermented beverage made from sugarcane
bennál (sugarcane juice), combined with natural additives and a fermentation starter called gamú, a plant ingredients that make for fermenting as well
Basi
Chinese liquor brand
Yangtze. Inherited techniques such as solid-state fermentation in stone pits and use of fermentation starter xiao qu, as well as modern distillation are all
Jiangxiaobai
Milk-based food product
to cultured milk of which the production involves controlled fermentation with starter cultures. Lactic acid produced by the bacteria causes milk to
Soured_milk
Rice wine
September to April. It is made only with glutinous rice, nuruk (dried fermentation starter) made of wheat, and water. Traditionally, it is fermented for 100
Beopju
Cheese for use specifically on pizza
use of fermentation starter. Others can be produced through the direct acidification of milk, which may be used in place of bacterial fermentation. In the
Pizza_cheese
Species of plant in the Zingiberaceae family
and spices. As well as a direct food source, W. vera is used as a fermentation starter in traditional rice wine production in Cambodia. In the 18th and
Wurfbainia_vera
Chinese spicy bean paste
selected broad beans (fava beans), the making of the qu starter culture, and its fermentation into sweet broad beans for more than 6 months. Salting and
Doubanjiang
Substance which liberates gas and thereby increases the volume of a dough or batter
structure, it has a complex flavor and enhanced texture due to its long fermentation period. In old dough, the dough is risen, and then a fraction of the
Leavening_agent
Fermented dairy product
inoculation. It is then inoculated with 1–2% active starter culture. The starter culture initiates the fermentation process by enabling the homogenized cream to
Sour_cream
Korean distilled liquor
Munbaeju is brewed from wheat, hulled millet, Indian millet, and nuruk (fermentation starter), then distilled. Although it is South Korea's "Important Intangible
Munbae-ju
(2010-11-12). "Corynebacterium nuruki sp. nov., isolated from an alcohol fermentation starter". International Journal of Systematic and Evolutionary Microbiology
Corn_sauce
Portuguese cheese
coagulant. According to a traditional manufacturing process, no Fermentation starter culture added and pasteurization is not used. Some aspects of the
Serpa_cheese
Fermented dairy product made of mare milk
horse. Before fermentation, the cow's milk is fortified in one of several ways. Sucrose may be added to allow a comparable fermentation. Another technique
Kumis
Species of fungus
oligosporus is a fungus of the family Mucoraceae and is a widely used starter culture for the production of tempeh at home and industrially. As the mold
Rhizopus_oligosporus
Chinese Baijiu Distillery
mixed with daqu, a barley and pea based qū, which will serve as the fermentation starter. Much like xifengjiu's nongxiang cousins (Luzhou Laojiao, Wuliangye
Xifengjiu
Order of bacteria
carbohydrate fermentation, giving them the common name lactic acid bacteria (LAB). Production of lactic acid has linked LAB with food fermentations, as acidification
Lactic_acid_bacteria
Japanese food made from fermented soybeans
soybeans, typically nattō soybeans. Smaller beans are preferred, as the fermentation process will be able to reach the center of the bean more easily. The
Nattō
South Indian savoury rice cake
which its volume will more than double. After fermentation, some of the batter may be kept as a starter culture for the next batch. The finished idli
Idli
Indian rice beer
Apo or apong is an alcohol drink prepared by fermentation of rice, commonly found among the Tani tribes in the Northeast India states of Arunachal Pradesh
Apo_(drink)
Yeast used as a leavening agent in baking
species (but a different strain) as the kind commonly used in alcoholic fermentation, which is called brewer's yeast or the deactivated form nutritional yeast
Baker's_yeast
Type of preserved meat
production of lactic acid during the 18-hour to three-day fermentation process; the fermentation time depends on the temperature at which the sausage is
Fermented_sausage
Soft drink flavoured with ginger
carbonation comes from the yeast fermentation as opposed to carbonating the finished product. Ethanol, as a byproduct of fermentation, will be present in the ginger
Ginger_ale
Species of plant
beer. The root is one of a number of plant ingredients of a ranu, a Fermentation starter tablet for handia (rice-beer) and mahua (a fermented product of Madhuca
Casearia_graveolens
garlic Sulgamju, (술감주), made with chilled steamed rice and nuruk (a fermentation starter) Milgam hwachae, (밀감화채), hwachae (punch) made with Mandarin orange
List_of_Jeju_dishes
Food made of flour and water
see the starter method as a compromise between the reliable results of baker's yeast and the flavor and complexity of a longer fermentation. It also
Bread
Process in winemaking
acid. Malolactic fermentation is most often performed as a secondary fermentation shortly after the end of the primary fermentation, but can sometimes
Malolactic_fermentation
Species of bacterium
originally identified in dry sausage and is an important starter culture for meat fermentation. Unlike other members of its genus, such as Staphylococcus
Staphylococcus_carnosus
Fermented rice wine from the Luzon highlands in the Philippines
natural starter culture, locally known as bubod. After that, a process of natural pre-fermentation and natural fermentation follows. Once the fermentation is
Tapuy
Topics referred to by the same term
group of about 10 species of poplars Ginger beer plant, a form of fermentation starter Stacte, names used for one component of the Solomon's Temple incense
Balm of Gilead (disambiguation)
Balm_of_Gilead_(disambiguation)
Sausage of Balkan to Central Asian origin
ripening process, which consists of fermentation and post-fermentation stages. In the first day of fermentation stage the product is left in a high relative
Sujuk
Italian cheese
is produced via lactic acid fermentation and a long, slow ripening process lasting 14-16 months. The addition of non-starter lactic acid bacteria is affected
Grana_Padano
Subspecies of bacteria, used in yogurt
Streptococcus thermophilus as a starter for making yogurt. The Lb. bulgaricus 2038 strain has been used for decades for yogurt fermentation. The two species work
Lactobacillus delbrueckii subsp. bulgaricus
Lactobacillus_delbrueckii_subsp._bulgaricus
Curdled milk food product
Vegetarian varieties of rennet are available; most are produced through fermentation by the fungus Mucor miehei, but others have been extracted from Cynara
Cheese
Bread made in Sudan
flour is then used in fermented batter that contains a starter from fungal or bacterial fermentation. In 2025, Sudan joined the United Nations' global initiative
Kisra
Strawberry and Citrus Flavored Liqueur
production process, a portion of the mash is saved after fermentation and used as the fermentation starter for the next batch, similar to the use of a portion
Sweet_Revenge_(liqueur)
Food produced by bacterial fermentation of milk
spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria ferment the sugars in the milk and produce lactic
Yogurt
Live bacteria, yeasts, or moulds used in food production
in food fermentation can be divided into three major groups: bacteria, yeasts and moulds. Bacterial food cultures can be divided into starter cultures
Microbial_food_cultures
Rice beer beverage from Mizoram
the chawl starter is sprinkled to begin fermentation. A special earthen pot known as ngânbel is used to ferment the beverage. After fermentation a small
Zû_(beverage)
Topics referred to by the same term
(alcohol fermentation), the complex chemical reactions that take place when wine or beer spends time in contact with the (dead) yeast after fermentation
Autolysis
Rice wine
and mold) is used to assist in fermentation. The steamed sticky rice is mixed with luk paeng and kept in a fermentation tank for three days, as the starch
Sato_(drink)
Species of lactic acid bacterium
dietary sources. Latilactobacillus curvatus is used as a starter culture in meat fermentation for acidification and preservation. It is known for producing
Latilactobacillus_curvatus
African alcoholic beverage
ISBN 9788847008663. Retrieved June 30, 2015. "Fermentation of Sorghum Using Yeast (Saccharomyces cerevisiae) As a Starter Culture for Burukutu Production". archive
Burukutu
Species of lactic acid bacteria
Leuconostoc mesenteroides is a species of lactic acid bacteria associated with fermentation, under conditions of salinity and low temperatures (such as lactic acid
Leuconostoc_mesenteroides
FERMENTATION STARTER
FERMENTATION STARTER
Girl/Female
Muslim/Islamic
From the arabic name Rani means queen. she is an energtic self-starter capable of sustaing a fast pace with strong leadership and qualities. a real motavater
Boy/Male
Tamil
Beginning, Starter
Boy/Male
Indian
Beginning, Starter
FERMENTATION STARTER
FERMENTATION STARTER
Boy/Male
Arabic, Muslim
Servant of the Reckoner
Girl/Female
Australian, British, Christian, English, German, Latin
Goddess; Peaceful Soul; Form of Florence; Blooming; Flower; Arrow
Girl/Female
English
Joy. Cheer.
Girl/Female
Assamese, Gujarati, Hindu, Indian, Kannada, Malayalam, Marathi, Oriya, Sanskrit, Sindhi, Tamil, Telugu
Great; Grateful; Blessed; Fortunate
Boy/Male
Arabic, Australian
Bringer of Glad Tidings
Girl/Female
Assamese, Hindu, Indian, Kannada, Marathi, Sanskrit, Tamil, Telugu
Collection of Blue Lotuses
Boy/Male
Gujarati, Hindu, Indian, Kannada, Malayalam, Marathi, Telugu
Name of a Guru
Boy/Male
Egyptian
He who brings back the distant one.
Surname or Lastname
English
English : habitational name from either of two places in Derbyshire called Ireton, or one in North Yorkshire called Irton. All of these are named from the genitive case of Old Norse Ãri ‘Irishmen’ (see Ireland) + tÅ«n ‘enclosure’, ‘settlement’.English : habitational name from Irton in Cumbria, named from the old river name Irt, which is of uncertain origin, + Old English tÅ«n.
Boy/Male
Tamil
Powerful
FERMENTATION STARTER
FERMENTATION STARTER
FERMENTATION STARTER
FERMENTATION STARTER
FERMENTATION STARTER
a.
Causing, or connected with, acetification; as, acetous fermentation.
n.
A largess of grain bestowed upon the people, to quiet them when uneasy.
a.
Preventing fermentation.
a.
Of, pertaining to, or caused by, fermentation.
n.
The act or process of dividing into segments; specifically (Biol.), a self-division into segments as a result of growth; cell cleavage; cell multiplication; endogenous cell formation.
n.
The act or process of cementing.
n.
The process of undergoing an effervescent change, as by the action of yeast; in a wider sense (Physiol. Chem.), the transformation of an organic substance into new compounds by the action of a ferment, either formed or unorganized. It differs in kind according to the nature of the ferment which causes it.
a.
Causing, or having power to cause, fermentation; produced by fermentation; fermenting; as, a fermentative process.
n.
The act of depriving of reason; madness.
n.
Excitation; instigation; encouragement.
n.
The powder used in cementation. See Cementation, n., 2.
n.
Fermentation.
n.
A process which consists in surrounding a solid body with the powder of other substances, and heating the whole to a degree not sufficient to cause fusion, the physical properties of the body being changed by chemical combination with powder; thus iron becomes steel by cementation with charcoal, and green glass becomes porcelain by cementation with sand.
a.
Fermentative.
n.
The act of fomenting; the application of warm, soft, medicinal substances, as for the purpose of easing pain, by relaxing the skin, or of discussing tumors.
n.
The lotion applied to a diseased part.
n.
A treatise on the fermentation of liquors, or the doctrine of fermentation.
n.
A state of agitation or excitement, as of the intellect or the feelings.
a.
Preventing fermentation or decomposition.
n.
Capability of fermentation.