ABSTRACT
In an era of industrial food production, modern fermentation practices have enabled the production of safe and high-quality commodities. Recent developments include the production of starter cultures and multistep fermentation processes in the production of yogurt, cheese, bread, beer, wine, and other industrialized food commodities. Saccharomyces, lactic acid bacteria, and molds are the major microorganisms involved. These microorganisms were selected based on industrial fermentation adequacy, efficient production of target metabolites, and technological properties. The market for fermented food products is continuously in need of the implementation and diversification of available products. The production of novel fermented foods has been achieved through the use of single or co-culture of different microorganisms. This chapter addresses the main criteria for starter culture development in the food industry to help researchers choose methods and criteria selection.
