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Первые главы включают общие понятия о заквасочных культурах микроорганизмов, определения, их виды, значение и применение, экологию, классификацию, факторы, влияющие на аргументативные изменения заквасочных культур, приготовление заквасочных культур, поддержание и сохранение заквасочных культур и факторы ингибирования заквасочных культур. Вторая часть включает использование стартовых культур в пищевой промышленности, например, в сыроделии, производстве кисломолочных продуктов, производстве кисломолочных мясных продуктов, производстве хлебобулочных изделий и производстве овощных продуктов.
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