Starter cultures are normally consist of microorganism either present in activated or deactivate mode in liquid, dried or frozen form. Starter cultures are used for the metabolic activity to enhance physical and chemical properties of the product under fermentation processes. Fermentation process, also known as biopreservation in some part of the world, is one of the most cost-effective and popular method of food processing and preservation to meet the rising demand for processed or packaged food and beverages products.
Starter cultures are applied during the course of different stages of the manufacturing process to get the precise quality of fermentation in the beverages products. The different forms of starter cultures are used as an important constituent for enhancing flavor, texture, and color in both alcoholic and nonalcoholic beverages. Starter cultures are also used in various beverages preservation techniques such as drying, salting, high or low temperature treatment, fermentation process, and various advanced and sophisticated preservation techniques such as pulsed electric field technology and high pressure and radiation process. The upgrading technical advancement such as development in the field of metabolomics and genomics in food microbes has opened up many new application perspectives of starter culture. Moreover in modern genetically modified starter culture, the users can pick the desirable properties and can suppress undesirable features within the same starter culture.
On the basis of various product categories, the global starter culture market can be segmented as yeast, bacteria, and molds. Based on the various application of starter culture, the market can be broadly segmented as alcoholic beverages (wine, beer, whisky, vodka, gin and tequila) and non-alcoholic beverages (dairy-based, cereal-based and kombucha). Alcoholic beverages segment hold the majority of share of starter culture market whereas the non alcoholic beverages is offering the highest growth to the market.
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