Development and Application of Starter Cultures

• Format: eBook
• Language: English
• Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2025
• Subjects: Acetobacter; autochthonous yeasts; bakery products; biodiversity; Biology, life sciences; bioprospecting; biotechnology; bread spoilage; characterization; cheese fermentation; cheesemaking; cider; culture medium optimization; dairy microbial ecology; DNA; fermentation; fermentation characteristics; food safety; Gluconobacter; glucuronic acid; Hardanger; Hong Qu; Italian cheeses; Kombucha; lactic acid bacteria; Mathematics and Science; metataxonomy; microbial characterisation; microbial fingerprint; Monascus pigments; n/a; natural starters; natural whey starter; non-Saccharomyces yeast; non-volatile compounds; oleuropein degradation; organic acids; partial least squares (PLS) regression; raw milk cheese; Reference, Information and Interdisciplinary subjects; Research and information: general; response surface methodology; Romania; rope spoilage; saccharification starter; Saccharomyces; starter culture; Taggiasca olive; terroir; traditional foods; volatile organic compounds; Wickerhamomyces anomalus; winemaking; yeast; Zoology and animal sciences

This Special Issue explores the evolving field of starter cultures, essential for improving raw material processing and the production of fermented foods. As industrial food production grows, the need for effective fermentation solutions becomes critical. This collection highlights two primary appro...