Starters

Starter cultures are mixtures of live microorganisms, typically bacteria, sometimes yeasts or molds. They are used to start or control fermentation in foods like cheese, yogurt, and sourdough bread. These microbes convert sugars into other compounds, creating characteristic flavors, textures, and aromas.

Manufacturers add starter cultures to produce specific flavors and textures in fermented foods. They are essential for cheesemaking, where they contribute to flavor development and curd formation. Starters are also used in making yogurt, sauerkraut, kimchi, and other fermented vegetable products.

Starter cultures are generally recognized as safe (GRAS) by the FDA for use in food. The microorganisms in starter cultures are often beneficial, contributing to gut health as probiotics. International bodies like JECFA have evaluated starter cultures, and EFSA has also reviewed their safety. No significant health concerns are associated with their typical use in food.