page_title: Fermentation starter
hierarchical_section_title: Fermentation starter
caption_attribution_description: English: nuruk (fermentation starter)한국어: 누룩
context_page_description: A fermentation starter is a preparation to assist the beginning of the fermentation process in preparation of various foods and alcoholic drinks. A starter culture is a microbiological culture which actually performs fermentation. These starters usually consist of a cultivation medium, such as grains, seeds, or nutrient liquids that have been well colonized by the microorganisms used for the fermentation.
  In descriptions of national cuisines, fermentation starters may be referred to by their national names:
  Qū
  Jiuqu: the starter used for making Chinese alcoholic beverages
  Laomian: Chinese sourdough starter commonly used in Northern Chinese cuisine, the sourness of the starter is commonly quenched with sodium carbonate prior to use.
  Nuruk
  Meju
  Koji
  Ragi tapai
  Bakhar, ranu, marchaar, Virjan
  Bubod, tapay, budbud
  Luk paeng
  Levain
  Bread zakvaska or zakwas
  Opara, a starter based on yeast
  These starters are formed using a specific cultivation medium and a specific mix of fungal and bacterial strains.
context_section_description: A fermentation starter (called simply starter within the corresponding context, sometimes called a mother) is a preparation to assist the beginning of the fermentation process in preparation of various foods and alcoholic drinks. A starter culture is a microbiological culture which actually performs fermentation. These starters usually consist of a cultivation medium, such as grains, seeds, or nutrient liquids that have been well colonized by the microorganisms used for the fermentation.
  In descriptions of national cuisines, fermentation starters may be referred to by their national names: 
  Qū (simplified: 曲; traditional: 麴, also romanized as chu) (China)
  Jiuqu (simplified Chinese: 酒曲; traditional Chinese: 酒麴; pinyin: jiǔ qū): the starter used for making Chinese alcoholic beverages
  Laomian (simplified Chinese: 老面; traditional Chinese: 老麵; pinyin: lǎomiàn; literally: 'old dough' pinyin: mianfei; literally: 'dough fat'): Chinese sourdough starter commonly used in Northern Chinese cuisine, the sourness of the starter is commonly quenched with sodium carbonate prior to use.
  Nuruk (누룩) (Korea)
  Meju (메주) (Korea)
  Koji (麹) (Japan)
  Ragi tapai (Indonesia and Malaysia)
  Bakhar, ranu, marchaar (murcha), Virjan (India)
  Bubod, tapay, budbud (Philippines)
  Luk paeng (Thai: ลูกแป้ง) (Thailand)
  Levain (France)
  Bread zakvaska (закваска, sourdough) (Russia, Ukraine) or zakwas (Poland)
  Opara (опара), (Russia), a starter based on yeast
  These starters are formed using a specific cultivation medium and a specific mix of fungal and bacterial strains.  
  Typical microorganisms used in starters include various bacteria and fungi (yeasts and molds):  Rhizopus, Aspergillus, Mucor,  Amylomyces, Endomycopsis, Saccharomyces, Hansenula anomala, Lactobacillus, Acetobacter, etc. Various national cultures have various active ingredients in starters, and often involve mixed microflora.
  Industrial starters include various enzymes, in addition to microflora.
caption: Nuruk, a fermentation starter for alcoholic beverages
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