What is Starter Cultures?

Starter Cultures refer to the probiotics used for fermenting milk, soy milk, vegetables, fruits, kimchi and other foods. Its origin can be traced back to ancient nomads. Early herders’ storage methods for milk were relatively backward, easily resulted in the contamination and deterioration. However, it also gives the lactic acid bacteria a chance to come into contact with milk and start the fermentation process. The fermented milk is converted to the yogurt, which is more convenient to store and has a better taste. Nowadays, as the popularity of fermented yogurt, scientists have found that fermented foods not only being more conducive to human absorption, the starter cultures used in the fermentation process are also beneficial to maintaining human gastrointestinal function.