A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry

ABSTRACT

Starter cultures are defined as selected microbial preparations used to increase the efficiency of fermentation processes. In the food industry, numerous microbial cultures are used to ensure the production of safe and high-quality commodities. This review provides a comprehensive theoretical guide for selecting microbial cultures for use in the manufacturing of industrially important food commodities, including dairy, meat, vegetables, alcoholic beverages, cocoa, coffee, vinegar, and soy-based products. Related topics on fermented food classification, microbial domestication, and regulatory requirements are addressed. The strategies reported in this review are useful to help researchers choose methods and criteria selection.

KEYWORDS:

• Alcoholic beverage
• dairy
• vinegar
• coffee
• soya
• food cultures

Acknowledgments

The authors thank Conselho Nacional de Desenvolvimento Científico e Tecnológico do Brasil (CNPq) for the research scholarship.

Additional information

Funding

This work was supported by the Conselho Nacional de Desenvolvimento Científico e Tecnológico [303254/2017-3].