Fermentation starter

Fermentation starters (called simply starters within the corresponding context) are preparations to assist the beginning of the fermentation process in preparation of various foods and fermented drinks. A starter culture is a microbiological culture which actually performs fermentation. These starters usually consist of a cultivation medium, such grains, seeds, or nutrient liquids that has been well colonized by the microorganisms used for the fermentation.

In descriptions of national cuisines, fermentation starters may be referred to by their national names: Each of these starters are formed using a specific cultivation medium and a specific mix of fungal and bacterial strains
 * Bulgarian yoghurt (traditional: Kiselo mliako) (Bulgaria and Macedonia)
 * Qū (simplified: 曲; traditional: 麴, also romanized as chu) (China)
 * Nuruk (누룩), meju (메주) (Korea)
 * Koji (麹) (Japan)
 * Ragi (Southeast Asia)
 * Bakhar, ranu, marchaar (murcha) (India)
 * Bubod (Philippines)
 * Loopang (look pang ลูกแป้ง) (Thailand)
 * Levain (France)

Typical microorganisms used in starters include various bacteria and fungi ( yeasts and molds): Rhizopus,  Aspergillus, Mucor,  Amylomyces,  Endomycopsis, Saccharomyces, Hansenula anomala,, Lactobacillus, Acetobacter etc. Various national cultures have various active ingredients in starters, and often involve mixed microflora.

Industrial starters include various enzymes, in addition to microflora.