Starter Cultures
Starter Cultures are a set of microorganisms introduced into the fermentation process to regulate and guide product development. They help enhance flavor, ensure quality consistency, extend shelf life, and inhibit the growth of harmful microorganisms.
In the food industry, Starter Cultures are widely used in the production of yogurt, cheese, beer, wine, and various other fermented products. In coffee processing, the application of cultured microorganisms can help optimize fermentation, create favorable conditions for the development of desirable aromas, and minimize the risk of sensory defects.
Although coffee can undergo natural fermentation without Starter Cultures, controlling microorganisms during this process provides greater stability and consistency in quality, ultimately enhancing flavor complexity and the commercial potential of the product.