A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry

By Gilberto Vinícius de Melo Pereira, D. P. de Carvalho Neto, A. C. D. O. Junqueira, S. Karp, L. A. Letti, A. I. Magalhães Júnior, C. Soccol. Food reviews international (Print), 2020

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ABSTRACT Starter cultures are defined as selected microbial preparations used to increase the efficiency of fermentation processes. In the food industry, numerous microbial cultures are used to ensure the production of safe and high-quality commodities. This review provides a comprehensive theoretical guide for selecting microbial cultures for use in the manufacturing of industrially important food commodities, including dairy, meat, vegetables, alcoholic beverages, cocoa, coffee, vinegar, and soy-based products. Related topics on fermented food classification, microbial domestication, and regulatory requirements are addressed. The strategies reported in this review are useful to help researchers choose methods and criteria selection.

Subfields: Animal Science and Zoology, Food Science

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