Seed Pei starter
Seed Pei is a retained solid starter from the acetic-acid stage of some Chinese solid-state vinegar processes, carried from one batch to the next.
Ingredients
1086 articles on substrates, cultures and additives.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Cultures and startersYeasts, bacteria, moulds, koji, SCOBYs, grains and kept starters that begin a ferment.
All cultures100
Koji and amylolytic starters31
Yeasts18
Dairy starter cultures15
Ripening moulds and yeasts11
Meat starter cultures8
SCOBYs and grain cultures6
Back-slopped and retained starters5
Leavens and sourdough starters3
Lactic cultures2Legume mould starters1
Koji and amylolytic starters31Yeasts18Dairy starter cultures15Ripening moulds and yeasts11Meat starter cultures8SCOBYs and grain cultures6Back-slopped and retained starters5Leavens and sourdough starters3Lactic cultures2Legume mould starters1Back-slopped and retained starters
Kudeme
Kudeme is described in research as a traditional Ghanaian inoculant for fermenting cassava dough into Agbelima. Its exact microbial composition and a single canonical preparation are not established by the sources reviewed.
Ginger bug
Ginger bug is a liquid starter of ginger and sugar kept going by feeding and used to start ginger beer and other drinks; the name does not fix one microbial community.
Gamma and gamancho
Gamma and gamancho are the names of the enset starter carried from one batch of kocho to the next in southern Ethiopia, made from enset material and dominated by lactic acid bacteria.
Sourdough and baking yeast cultures
Sourdough starter is a maintained flour-and-water community of yeasts and bacteria. Commercial baker’s yeast is a separate cultured leavener, used alone or with starter in hybrid dough.