Question

What is a starter Culture? Write a short note on it.

Answer 1

In microbiology, there have been many techniques being used up for culturing and managing different processes. One such process is starter culture. Starter cultures are the microorganisms which are used in culturing dairy production such as- milk, yogurt and cheese. We all know that microorganisms are required to enhance the productivity and goodness of dairy products as the good microbes kill the bad microbes and increase the productivity of probiotics.

Complete answer:
Starter culture is a microbiological activity which actually used the method of fermentation to flavor, aroma of the dairy products. Apart from being used in dairy activities it may include alcohol production and proteolytic and lipolytic activities. The reason behind introducing starter culture is to fasten up the fermentation process by production of lactic acid from fermentation of sugars.
There are different types of starter culture-$1$ Simple or defined culture where one single strain of microorganisms or more than one where the number of microorganisms is known. $2$ mixed or compound culture where more than one strain is being involved providing their own special characteristics to the culture.
There are certain criteria that should be in starter culture- the starter culture should not bring negative effects inside the food ingredient and they need to be improvised into the flavor of food and remain active in low water concentrations. Also being able to eliminate other harmful microorganisms. Also have conditions to tolerate salt and sugar concentrations. Form a homogenous structure and protect the stability of the product.

Note:
Typical examples of starter culture are- for food preservation like-dairy products and fermented meats are Lactobacillus lactis and Enterococcus species. For fermented olives and vegetables- Enterococcus faecium and Pediococcus sp. As lactic acid plays a vital role in converting milk to yogurt or curd. And also, the antimicrobial properties of lactic acid help in keeping away the undesirable microorganisms from milk.