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Les premiers chapitres comprennent les concepts généraux des cultures de départ microbiennes, les définitions, leurs types, leur importance et leurs utilisations, l'écologie, la classification, les facteurs affectant les changements argumentatifs par les cultures de départ, la préparation des cultures de départ, l'entretien et la conservation des cultures de départ et les facteurs d'inhibition des cultures de départ. La deuxième partie comprend l'utilisation des cultures starter dans l'industrie alimentaire telle que la fabrication de fromage, la production de produits laitiers fermentés, la production de produits carnés fermentés, la production de produits de boulangerie et la production de produits maraîchers.
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