{{short description|Preparation to assist the beginning of fermentation}} thumb|right|200px|Pain poolish—a type of fermentation starter for bread [[File:Nuruk.jpg|thumb|''Nuruk'', a fermentation starter for alcoholic beverages]]
A '''fermentation starter''' (called simply '''starter''' within the corresponding context, sometimes called a '''mother'''<ref name=AB>{{cite episode | title = Good Wine Gone Bad | url = http://www.foodnetwork.com/shows/good-eats/9-series/good-wine-gone-bad.html | series = Good Eats | series-link = Good Eats | credits = Alton Brown | network = Food Network | air-date = September 21, 2005 | season = 9 | number = 8 }}</ref>) is a preparation to assist the beginning of the fermentation process in preparation of various foods and alcoholic drinks. Food groups where they are used include breads, especially sourdough bread, and cheese. A '''starter culture''' is a microbiological culture which actually performs fermentation. These starters usually consist of a cultivation medium, such as grains, seeds, or nutrient liquids that have been well colonized by the microorganisms used for the fermentation.
These starters are formed using a specific cultivation medium and a specific mix of fungal and bacterial strains.<ref name=fao>Norman F. Haard, S.A. Odunfa, Cherl-Ho Lee, R. Quintero-Ramírez, Argelia Lorence-Quiñones, Carmen Wacher-Radarte, ''Fermented Cereals: A Global Perspective'', Food and Agriculture Organization, Rome, 1999, {{ISBN|92-5-104296-9}}.</ref><ref name=aam>Dilip K. Arora, Libero Ajello, K. G. Mukerji, ''Handbook of Applied Mycology: Foods and Feeds, Volume 3'', CRC Press, 1991, {{ISBN|0-8247-8491-X}}.</ref>
Typical microorganisms used in starters include various bacteria and fungi (yeasts and molds): ''Rhizopus'', ''Aspergillus'', ''Mucor'', ''Amylomyces'', ''Endomycopsis'', ''Saccharomyces'', ''Hansenula anomala'', ''Lactobacillus'', ''Acetobacter'', etc. Various national cultures have various active ingredients in starters, and often involve mixed microflora.<ref name=fao/>
Industrial starters include various enzymes, in addition to microflora.<ref name=fao/>
==National names== {{More citations needed section|date=January 2021}} In descriptions of national cuisines, fermentation starters may be referred to by their national names: *'''Qū''' (simplified: 曲; traditional: 麴, also romanized as '''chu''') (China) **'''Jiuqu''' ({{zh|p=jiǔ qū|s=酒曲 |t=酒麴}}): the starter used for making Chinese alcoholic beverages **'''Laomian''' ({{zh|s=老面 |t=老麵 |p=lǎomiàn |l=old dough}} {{zh|z=面肥 |p=mianfei|l= dough fat}}): Chinese sourdough starter commonly used in Northern Chinese cuisine, the sourness of the starter is commonly quenched with sodium carbonate prior to use.<ref>{{citation |title=椒盐筋饼 |journal=天天饮食 |publisher=food.cntv.cn}}</ref> *'''Mae dombae''' or '''mae sra'''<ref>{{cite book |editor=Jyoti Prakash Tamang |date=2016 |title=Ethnic Fermented Foods and Alcoholic Beverages of Asia |chapter=Ethnic Fermented Foods and Beverages of Cambodia |publisher=Springer Publishing |page=237 |isbn=978-81-322-2798-4}}</ref> ({{langx|km|ម៉ែស្}}) (Cambodia) *'''Meju''' ({{lang|ko|메주}}) (Korea)<ref name="Lee" /> *'''Nuruk''' ({{lang|ko|누룩}}) (Korea)<ref name="Lee">{{Cite book|url=http://www.fao.org/docrep/x2184e/x2184e00.htm|title=Fermented cereals. A global perspective|last=Lee|first=Cherl-Ho|publisher=Food and Agriculture Organization of the United Nations|year=1999|isbn=92-5-104296-9|editor-last=Haard|editor-first=Norman F.|series=FAO Agricultural Services Bulletin|location=Rome|pages=91|chapter=Cereal Fermentations in Countries of the Asia-Pacific Region|issn=1010-1365|editor-last2=Odunfa|editor-first2=S.A.|editor-last3=Lee|editor-first3=Cherl-Ho|editor-last4=Quintero-Ramírez|editor-first4=R.|editor-last5=Lorence-Quiñones|editor-first5=Argelia|editor-last6=Wacher-Radarte|editor-first6=Carmen|chapter-url=http://www.fao.org/docrep/x2184e/x2184e09.htm|issue=138}}</ref> *'''Koji''' (麹) (Japan) *'''Ragi tapai''' (Indonesia and Malaysia) *'''Bakhar, ranu, marchaar (murcha), Virjan''' (India) *'''Bubod''', '''tapay''', '''budbud''' (Philippines) *'''Loogpaeng''', '''loog-pang''', or '''look-pang'''<ref>{{cite book |editor=Jyoti Prakash Tamang |date=2016 |title=Ethnic Fermented Foods and Alcoholic Beverages of Asia |chapter=Ethnic Fermented Foods and Beverages of Thailand |publisher=Springer Publishing |page=154 |isbn=978-81-322-2798-4}}</ref> ({{langx|th|ลูกแป้ง}}) (Thailand) *'''Levain''' (France) *'''Bread ''zakvaska''''' (закваска, sourdough) (Russia, Ukraine) or '''zakwas''' (Poland) *'''Opara''' (опара), a starter based on yeast (Russia) *'''Juuretis''' (Estonia)
==See also== * Bread starter * Leaven * Malting * Symbiotic culture of bacteria and yeast
==References== <references/>
Category:Brewing Category:Fermentation in food processing