Fermentation starter

A fermentation starter (called simply starter within the corresponding context, sometimes called a mother[1]) is a preparation to assist the beginning of the fermentation process in preparation of various foods and alcoholic drinks.

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.

[2][3] 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.

[2] Industrial starters include various enzymes, in addition to microflora.