Inoculum

An inoculum is a starter culture, typically containing specific strains of bacteria or fungi, used to initiate or accelerate a fermentation process. For foods like tempeh, it introduces the microorganisms needed to ferment soya beans, binding them together and developing characteristic flavours and textures.

Inocula are essential for fermentation, acting as a biological catalyst to transform food. They are most commonly found in fermented products such as tempeh, yoghurt, cheese, and sourdough bread, where they contribute to flavour development, preservation, and texture.

Inocula used in food production are generally considered safe and are not classified as food additives under UK law. The microorganisms themselves are part of the food matrix. While specific strains are selected for their safety and efficacy in fermentation, there are no specific regulatory limits set for their 'intake' as they are part of the food itself. Extensive research underpins their use in traditional food processing.