Hi,
I hope you are all doing well. I've seen several research publications that use different starter level (concentrations) as research treatment for fermented food products. My first thought would say that it won't matter as much, considering that as long as there's nutrient available and no any inhibiting factors, it will continue to grow until reaching the dead phase. Well, higher starter concentration, theoretically, might results in faster growth, but is that really important in the fermented food product?
Sharing your practical experiences would be very much appreciated.
Many thanks.
Fermentation depends on several factors not only the presence of inhibiting factors. Always recommended to have an optimum starter level. For example for the preparation of yogurt ( 2 parts of starter for 100 parts), for cheese 1% starter. After the fermentation, the end products have an effect on the final product.
Good day! It is one of the most important factors for fermented products. Except for duration of fermentation it influences on concentration and ratio of various metabolic products these starter cultures. Consequently, it will determine pH, quantity and composition of volatile aromatic substances, viscosity and organoleptic properties of finished fermented products.
Rohit Thirumdas and Ekaterina V. Bogdanova Thank you so much for the feedback! So far we can say that it is an important factor. Yet, it seems that the approach is not much used in the recent food research anymore, is it? Do you know why? Or am I missing something?
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