Starter culture

Starter cultures are specific strains of microorganisms used in food biotechnology to initiate and control the fermentation process. These cultures consist mainly of bacteria, yeasts, or molds, which are intentionally added to raw materials to produce desired food products with improved taste, texture, shelf life, and nutritional value. The most common types include lactic acid bacteria (LAB), such as Lactobacillus and Streptococcus species, which play a crucial _________ _______ _______ _______ _______ _______ _________ ____ ______.
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