Designation (also short starter) for special microorganisms that at fermentation or. Fermentation processes used for the production of food. The name derives from the fact that these microorganisms initiate the process of change in the food. They are offered in liquid or freeze-dried form. Most common are lactic acid bacteria and yeasts or a mixture of both as used in sourdough or kefir. More than a third of human food is produced with it, such as baked goods, yoghurt, cheese, sauerkraut, sour milk products, cheese and raw sausage, as well as beer or Wine, In the winemaking will be special star crops for the initiation of the malolactic fermentation (BSA) in the form of special Lactic acid bacteria used.