Concentrated starter cultures are now used routinely in many food fermentations. Recent literature concerning preparation and performance of such cultures is reviewed. Batch procedures are preferred over continuous culture procedures for preparing concentrated cultures. Most attention has been focused on bacteria used to manufacture cultured milk products. Performances of concentrated cultures of lactic streptococci, leuconostocs, lactobacilli, and thermophilic streptococci in preparing cultured dairy products have compared favorably to those of traditionally prepared milk cultures. Storage in liquid nitrogen appears to be the best method for long term holding of concentrated cultures.