Starter culture can be defined as the microorganism culture that is added to the raw material in order to accelerate and manipulate the fermentation process to produce fermented food that had desired characteristics. The most commonly used microorganisms in fermented food production are lactic acid bacteria. The industrial properties of lactic acid bacteria must be well determined so that they can be used as starter cultures. The ability of lactic acid bacteria to susceptibility to bacteriophages, their ability to form acid and aroma compounds, and their potential to produce bacteriocin should be investigated in detail. The methods used in commercial starter culture production are very important in terms of production and quality. Cultures sold in the market; are produced in 3 basic forms as liquid, powder (spray-dried and freeze-dried) and frozen cultures depending on the production methods. The aim of this study is to contribute to the studies to be done on this field by searching the available literature on production technologies and selection criteria of starter cultures.
Yayımlanma Tarihi : 31 Aralık 2017
|APA||Demi̇rgül, F , Sağdıç, O . (2017). Laktik Starter Kültür Üretim Teknolojisi . Avrupa Bilim ve Teknoloji Dergisi , 7 (11) , 27-37 . Retrieved from https://dergipark.org.tr/tr/pub/ejosat/issue/34000/331539|