Defined lafun starter cultures
A defined Saccharomyces cerevisiae strain, 2Y48P22, was screened in 2010 for softening cassava in lafun experiments. It is an experimental candidate, not a household starter with a verified method.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Mushrooms and fungiCultivated and wild mushrooms, truffles and other edible fungi, and lichens.
Meat and fishMeat, offal, fat, casings, fish, shellfish and insects.
Dairy and eggsMilk by animal, cream, butter, milk powders, rennets, dairy additives and eggs.
Cultures and startersYeasts, bacteria, moulds, koji, SCOBYs, grains and kept starters that begin a ferment.
Salt and mineralsCooking, named and curing salts, brines, alkalis and mineral additives.
Sugars and sweetenersRefined and unrefined sugars, honeys, syrups, molasses and malt sugars.
Herbs and spicesHerbs, seed and bark spices, peppercorns, chillies, aromatic roots, brewing botanicals and resins.
Oils, sauces and drinksPlant oils, condiments, vinegars, waters and the wines, beers and pickles other recipes use.
Additives and aidsFood acids, sulphites, preservatives, enzymes, leaveners, gelling agents, brewing additives and wrapping leaves.
All cultures103
Koji and amylolytic starters33
Yeasts19
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 starters33Yeasts19Dairy starter cultures15Ripening moulds and yeasts11Meat starter cultures8SCOBYs and grain cultures6Back-slopped and retained starters5Leavens and sourdough starters3Lactic cultures2Legume mould starters1Yeasts
Wickerhamiella versatilis
A yeast named in soy-sauce research for its contribution to aroma, especially in early moromi, where the strain and the product decide what it does.
Zygosaccharomyces rouxii
A salt-tolerant yeast that works in soy-sauce moromi after koji has supplied fermentable sugars, and that the sources link to alcohol and aroma formation.
Farmhouse brewing cultures
Farmhouse brewing cultures are retained yeast populations used in farm and home beer in the Baltic region and northern Europe. Sampled cultures differ widely and share no single method.
Saccharomyces pastorianus
Saccharomyces pastorianus is the hybrid lager yeast, a cross of the ale yeast S. cerevisiae and the cold-tolerant S. eubayanus, that ferments beer at cool temperatures from the bottom of the tank.
Saccharomyces cerevisiae
Saccharomyces cerevisiae is the budding yeast that raises bread, ferments most wine and ale, and is sold as named strains whose behaviour in dough or wort differs.
Ale brewing yeast
Ale yeast is a broad group of Saccharomyces cerevisiae brewing cultures, not one strain. Style labels such as English, American, Belgian or wheat beer do not identify an interchangeable culture.
Kveik
Kveik is a name for traditional Norwegian farm-brewing yeast cultures, especially associated with western Norway. It refers to locally maintained cultures rather than one uniform strain or starter product.
Lager yeast
Lager yeast is the bottom-fermenting brewing yeast Saccharomyces pastorianus, a hybrid of S. cerevisiae and S. eubayanus, sold and kept as named strains that are not interchangeable.
Brewer’s yeast
Brewer’s yeast is a working name for living cultures selected for brewing, not one strain or always one species. Ale and lager cultures differ, and older household books may use the term for foam or sediment from brewery beer.
Wyeast 1056 American Ale yeast
A named liquid Saccharomyces cerevisiae culture used for restrained, malt- and hop-forward ale fermentation; its living cells and package format require product-specific handling.
White Labs WLP300 Hefeweizen Ale yeast
WLP300 is a commercial brewing yeast culture selected for German-style wheat beer, with banana-like ester and clove-like phenolic character. Its performance depends on the wort, culture condition and fermentation process.
Awamori yeast
Awamori yeast ferments sugar released from rice koji in the Okinawan spirit’s mash. Sakimoto names the ingredient but gives no strain, form, supplier or dose.
Nottingham ale yeast
Nottingham is a selected dry Saccharomyces cerevisiae culture for English-style ales, also documented in cider recipes and research. Its brewing profile does not predict a cider’s sweetness or fermentation schedule.
Lalvin 71B-1122 wine yeast
An active dry wine yeast selected in Narbonne, France, with documented partial malic-acid consumption and producer-described fruity ester production. Its effects depend on the must and fermentation.
Lallemand Abbaye yeast
Lallemand Abbaye is a dried Saccharomyces cerevisiae brewing culture for fruity, spicy Belgian-style ales. Its published Belgian-origin claim does not identify a monastery or donor brewery.
Baker's yeast
Baker's yeast is a cultivated living leavener, commonly sold fresh or dried. In dough, selected Saccharomyces cerevisiae cells make gas that can raise bread.
Yeast of unspecified type
Yeast named by a recipe without an identified species, strain or commercial form, used to begin a fermentation.
Wine yeast
A living culture selected to ferment fruit sugars into alcohol, sold in forms whose strain, handling and flavour contribution depend on the product.