Related Experiment Video

Updated: Oct 9, 2026

Isolation and Screening from Soil Biodiversity for Fungi Involved in the Degradation of Recalcitrant Materials
08:21

Isolation and Screening from Soil Biodiversity for Fungi Involved in the Degradation of Recalcitrant Materials

Published on: May 16, 2022

[Search for micromycetes--producers extracellular catalase and study of conditions of its synthesis]

A V Kurakov1, M B Kupletskaia, E V Skrynnikova

  • 1International Center of Biotechnology, Moscow State University, Vorob'evy gory, Moscow, 119899 Russia.

Prikladnaia Biokhimiia I Mikrobiologiia
|March 10, 2001
PubMed

More Related Videos

Medium Preparation for the Cultivation of Microorganisms under Strictly Anaerobic/Anoxic Conditions06:17

Medium Preparation for the Cultivation of Microorganisms under Strictly Anaerobic/Anoxic Conditions

Published on: August 15, 2019

Immobilization of Multi-biocatalysts in Alginate Beads for Cofactor Regeneration and Improved Reusability09:27

Immobilization of Multi-biocatalysts in Alginate Beads for Cofactor Regeneration and Improved Reusability

Published on: April 22, 2016

Related Concept Videos

Production of Organic Acids01:25

Production of Organic Acids

Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
Production of Antibiotics01:27

Production of Antibiotics

Penicillin, one of the earliest and most widely used antibiotics, is produced industrially by the filamentous fungus Penicillium chrysogenum. Large stirred-tank bioreactors ranging from tens to hundreds of thousands of liters maintain tightly controlled temperature, pH, and dissolved oxygen conditions to support fungal metabolism and maximize antibiotic yield. Penicillin is a secondary metabolite, synthesized primarily during the stationary growth phase, which requires a carefully managed...
Production of Alcohol01:27

Production of Alcohol

Continuous fermentation is a key strategy in industrial ethanol production, particularly when efficiency, scalability, and high yields are essential. This approach allows for uninterrupted operation and optimized resource utilization. The primary feedstock, corn starch, undergoes enzymatic hydrolysis facilitated by α-amylase and glucoamylase. These enzymes break down the starch into fermentable sugars such as glucose, which are readily assimilated by fermentative microorganisms.Fermentation...
Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
Microbes and Methanogenesis01:26

Microbes and Methanogenesis

Methanogenesis is a critical microbial process in anaerobic ecosystems responsible for the biological production of methane, a potent greenhouse gas and valuable biofuel. This metabolic pathway is primarily facilitated by methanogenic archaea, which thrive in anoxic environments such as wetlands, sediments, and animal gastrointestinal tracts. The absence of oxygen in these habitats prevents aerobic respiration, thereby favoring alternative biochemical pathways for organic matter degradation.In...
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...