As listed above, various microorganisms are used as a starter culture for the production of fermented products (e.g., dairy products). Apart from acidification and thus preservation, it is found that these organisms often possess certain characteristics that offer specific benefits for the consumer. These benefits are now leading in the development of new and improved starter cultures. A number of specific characteristics will be discussed below. Special attention is paid to the flavor-forming abilities of starter cultures because flavor perception is the most prominent aspect for the consumer when choosing a food product.
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