Abstract
Starter cultures are those microorganisms (bacteria, yeasts, and molds or their combinations) that initiate and carry out the desired fermentation essential in manufacturing cheese and fermented dairy products such as Dahi, Lassi, Yogurt, Sour cream, Kefir, and Koumiss amongst others. Starter culture is defined as “an active microbial preparation, deliberately added to initiate desirable changes during preparation of fermented products”. Starter cultures have a multifunctional role in dairy fermentations. The production of lactic acid by fermenting lactose is the major role of dairy starters. The acid is responsible for development of characteristic body and texture of the fermented milk products, contributes to the overall flavour of the products, and enhances preservation. Beyond the horizons of their conventional role in acid, flavour and texture development, they are being looked up on as burgeoning “cell factories” for production of host of functional biomolecules and food ingredients such as biothickeners, bacteriocins, vitamins, bioactive peptides and amino acids.
Highlights
A starter culture can be defined as a microbial preparation of large numbers of cells of at least one microorganism to be added to a raw material to produce a fermented food by accelerating and steering its fermentation process
Functional starter cultures of lactic acid bacteria are defined as strains that are used as starter cultures for food fermentation, and that are able to express certain functional properties which give an added value to the end-product (Bhat ZF and Bhat H, 2011)
This review describes the different strategies where lactic acid bacteria or their enzymes were used to reduce the ripening time of cheese
Summary
A starter culture can be defined as a microbial preparation of large numbers of cells of at least one microorganism to be added to a raw material to produce a fermented food by accelerating and steering its fermentation process. The group of lactic acid bacteria (LAB) occupies a central role in these processes, and has a long and safe history of application and consumption in the production of fermented foods and beverages. They cause rapid acidification of the raw material through the production of organic acids, mainly lactic acid. Most of the cultured dairy products are produced using commercial starter cultures that have been selected for a variety of desirable properties in addition to rapid acid production These may include flavor production, lack of associated off flavors, bacteriophage tolerance, ability to produce flavor during cheese ripening, salt tolerance, exopolysaccharide production, bacteriocin production, temperature sensitivity, etc
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
