Concepedia

Starter Culture Development

Starter Culture Development is the systematic process of isolating, characterizing, and optimizing selected microbial strains for consistent and controlled fermentation in winemaking, distinguishing it from spontaneous fermentation by ensuring reproducible metabolic performance and sensory outcomes in oenological applications.

908

Publications

44.1K

Citations

3.3K

Authors

803

Institutions

Publications per year

2017–2026

312

Parents

Children

Publications

908

Lactic acid bacteria as functional starter cultures for the food fermentation industry

Frédéric Leroy, Luc De Vuyst · Trends in Food Science & Technology · 2003 · 1.8K citations

, , +16

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae

Francesca Comitini, Mirko Gobbi, Paola Domizio et al. · Food Microbiology · 2010 · 629 citations

, , +14

Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures

R. I. Dave, Nagendra P. Shah · International Dairy Journal · 1997 · 549 citations

, , +14

Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update

Mohammed Salim Ammor, Baltasar Mayo · Meat Science · 2006 · 429 citations

, , +17

Daqu- A Traditional Chinese Liquor Fermentation Starter

Xiaowei Zheng, Minoo Rezaei Tabrizi, M.J.R. Nout et al. · Journal of the Institute of Brewing · 2011 · 335 citations · Full text

, , +17

1–5 of 908

Authors

3.3K

  1. MG
    Marco Gobbetti

    University of Bari Aldo Moro, Italy

    13 publications · 966 citations

    13

    h-index

  2. RF
    Rosane Freitas Schwan

    Universidade Federal de Lavras, Brazil

    12 publications · 1.1K citations

    12

    h-index

  3. MS
    Milena Sinigaglia

    University of Foggia, Italy

    10 publications · 517 citations

    10

    h-index

  4. MR
    Maria Rosaria Corbo

    University of Foggia, Italy

    10 publications · 517 citations

    10

    h-index

  5. FG
    Francesco Grieco

    Institute of Sciences of Food Production, Italy

    14 publications · 984 citations

    10

    h-index

1–5 of 3.3K

Institutions

803

  1. Jiangnan University

    Wuxi, China

    19 h-index

    87 publications

    4.6K citations

  2. University of Foggia

    Foggia, Italy

    18 h-index

    82 publications

    4.9K citations

  3. University of Bari Aldo Moro

    Bari, Italy

    15 h-index

    58 publications

    4.6K citations

  4. Institute of Sciences of Food Production

    Bari, Italy

    15 h-index

    78 publications

    4.9K citations

  5. Universidade Federal de Lavras

    Lavras, Brazil

    13 h-index

    58 publications

    5.3K citations

  6. Instituto de la Grasa

    Seville, Spain

    13 h-index

    54 publications

    3.6K citations

  7. State Key Laboratory of Food Science and Technology

    Wuxi, China

    13 h-index

    45 publications

    2.8K citations

  8. University College Cork

    Cork, Ireland

    11 h-index

    36 publications

    1.7K citations

1–8 of 803

Venues

  1. International Journal of Food Microbiology

    72 publications · 5.5K citations

    46

    h-index

  2. Food Microbiology

    49 publications · 4.1K citations

    36

    h-index

  3. LWT

    63 publications · 2.9K citations

    34

    h-index

  4. Meat Science

    23 publications · 2.2K citations

    21

    h-index

  5. Food Control

    22 publications · 1.4K citations

    19

    h-index

1–5