EC Microbiology

Starter cultures are fundamental to the fermented dairy industry due to their essential role in driving the fermentation process and enhancing the overall quality of dairy products. These cultures-comprising selected strains of bacteria, yeasts, and moulds-are intentionally introduced into milk and other dairy substrates to initiate controlled fermentation. Their primary function involves the production of lactic acid, which not only preserves the product by lowering pH but also contributes to desirable changes in texture, flavour, and aroma. Furthermore, starter cultures significantly improve the consistency and shelf-life of fermented dairy products such as yogurt, cheese, and kefir. Beyond their technological importance, many starter cultures possess probiotic properties, offering a range of health benefits. These include supporting gut health, aiding digestion, and strengthening the immune system, thereby increasing the nutritional value of the final product. As demand grows for functional foods with natural health-promoting properties, the role of starter cultures in developing probiotic-rich dairy items has become increasingly important. This review explores the microbiological composition, functional roles, and health implications of starter cultures in fermented dairy products, highlighting their indispensable contribution to food quality, safety, and human wellness.

 Keywords: Starter Cultures; Exo-Polysaccharides; Probiotic; Nutritional Value; Dairy Products

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