Both starter and decomposing agent are additives used to promote the chemical reaction of ingredients, but their modes of action and uses are different.

A starter is a microorganism that produces lactic acid, acetic acid, acetic acid and other substances through the fermentation of glucose or other similar ingredients, thus changing the taste, texture and color of ingredients. Starters are often used to make bread, yogurt, vegetable sauce and other foods.

Rotten agent is a chemical substance, which can accelerate the decomposition of enzymes and bacteria in food, and promote the decomposition and softening of food. The decomposing agent is mainly used for processing meat, fish, bean products and other foods.

Therefore, the difference between starter and decomposing agent lies in that starter produces substances through microbial fermentation, which changes the characteristics of ingredients; The decomposing agent promotes the decomposition and softening of ingredients by accelerating the chemical reaction.