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Originally Posted by aerohead
I think it's the same for cheeses, where some 'mother' is always maintained in storage and makes it into every new batch.
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Rennet used for cheese making is usually sourced from the stomach content of some animals at slaughterhouses, most often pork. Unlike the yeasts used as a leavening agent for bread, dairy fermentation resorts to some bacteria. But anyway, a mother-dough is still used as a starter for bread fermentation in many bakeries, even though in a commercial scale this applies mostly to certain varieties of bread such as panettone.
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The Yanomami Indian tribe in the Amazon use their saliva ( pre-digestive enzymes ) to ferment their ritual, ceremonial alcoholic beverage.
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I lived in Manaus for a while, so I was basically their neighbor
