food - 4-5-2011 at 09:22
Starter cultures for end use distribution. Specifically I'm wondering about the kind of processing that would allow starter cultures of things like
koji, natto and others be kept and distributed for convenient use by non-technical persons.
Starter cultures for fermented food items such as miso, tempeh, and soy sauce are available in a dry powdered form. Tempeh starter that I've seen
appears to be mixed with some kind of carrier. I want to find out more about this technique. Perhaps it would be the similar to methods that allow
yeasts to be distributed?
I've begun doing internet searches for this with limited success so far. Any links or leads would be appreciated. Or recommended search terms. Thanks.