A fermentation starter (called simply starter within the corresponding context, sometimes called a mother) is a preparation to assist the beginning of...

the fermentation by naturally occurring yeast and lactobacillus bacteria to raise the dough. In addition to leavening the bread, the fermentation process...

A pre-ferment (also known as bread starter) is a fermentation starter used in indirect‍ methods of bread making. It may also be called mother dough. A...

Nuruk (Korean: 누룩) is a traditional Korean fermentation starter. It is used to make various types of Korean alcoholic beverages including takju, cheongju...

Jiuqu, also simply known as qu, is a type of dried fermentation starter used in the production of traditional Chinese alcoholic beverages. The word jiuqu...

unavailable. Ginger beer plant (GBP), a form of fermentation starter, is used to create the fermentation process. Ginger beer was defined by Harry Marshall...

cribbage Bread starter, a fermented mixture for baking Fermentation starter Starter, entrée and hors d'œuvre, eaten to start a meal Starter motors, for internal-combustion...

filamentous fungus most widely used for the production of tempeh. A fermentation starter containing the spores of fungus Rhizopus oligosporus or Rhizopus...

rice wine is usually brewed with a non-traditionally manufactured fermentation starter instead of the traditional nuruk. It is also diluted with water....

including rice, glutinous rice or millet with qū as starter culture, followed by saccharification and fermentation at around 13–18 °C (55–64 °F) for fortnights...

from industrial vinegar fermentation processes and are frequently used as fermentation starter cultures. The acetic fermentation was demonstrated by Louis...

bacteria are also commonly present in the fermentation starter. The traditional Chinese name of the fermentation starter is qū. Choujiu is an ancient variety...

alcohol by volume (ABV). Each type of baijiu uses its own type of qū for fermentation to create a distinct and characteristic flavor profile. Baijiu is a clear...

vinegar, the Daqu alcoholic fermentation starter mainly includes S. cerevisae, P. anomala, and Candida spp. As fermentation proceeds, S. cerevisae quickly...

brewed alcohol, produced by a process involving human saliva as a fermentation starter. Kuchikamizake was one of the earliest types of Japanese alcoholic...

or less, which halts the fermentation, the product can be consumed as jiuniang. If the temperatures are raised and fermentation continues, jiuniang will...

names attributed to this process include bokashi composting, bokashi fermentation and fermented composting. The name bokashi is transliterated from spoken...

wine made with rice, glutinous rice, and nuruk (fermentation starter). Due to the incomplete fermentation of the rice, the wine has relatively low alcohol...

Aspergillus oryzae, which are traditionally used in Japanese cuisine for the fermentation of food, or a mixture of such a culture with wheat and soybean meal....

flour to one portion of soybean is used.[clarification needed] The fermentation starter is made from dried or stale mantou (a steamed bread), wrapped in...

In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing...

culture of bacteria and yeast (SCOBY) is a culinary symbiotic fermentation culture (starter) consisting of lactic acid bacteria (LAB), acetic acid bacteria...

is often packaged in banana leaves. Look pang is the traditional fermentation starter used to make khao mak. Look pang is a starch ball which contains...

grain germinated by enzyme-releasing microorganisms and hence a fermentation starter for the whole process of brewing alcoholic beverages. It gives the...

proteins, baker's yeast, and starter cultures for lactic acid bacteria used in cheesemaking. In general, fermentations can be divided into four types:...

rice mixed with 9 litres (2.0 imp gal; 2.4 US gal) of nuruk (dried fermentation starter) and 36 litres (7.9 imp gal; 9.5 US gal) of water have to be fermented...

rice. Glutinous rice may also be used. Rice is mixed with nuruk (fermentation starter). Alternatively, rice wine lees can be used to make rice vinegar...

salami, different fermentation methods involving different acids have been explored to create various colors and flavors. Starter cultures, such as lactic...

top. Due to the unique fermentation, this bread has a distinctive taste and odor. The pungent odor of the fermenting starter has been described as similar...

coagulant. According to a traditional manufacturing process, no Fermentation starter culture added and pasteurization is not used. Some aspects of the...