Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

Plasticizers

Plasticizers

Water-reducers, or plasticizers, are chemical admixtures used in concrete to improve strength and workability. These additives reduce the water-cement ratio without compromising workability, lower the cement content while maintaining the same workability, or increase workability to assist concrete placement in inaccessible areas.
Plasticizers function by using surface-active agents to create repulsive electrostatic forces between cement particles. This dispersion enhances the concrete's...

Microbes in Food Production

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 in the Production of Fermented Foods

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...

Microbial Spoilage of Food

Microbial Spoilage of Food

Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...

Production of Organic Acids

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 Pharmaceuticals

Production of Pharmaceuticals

Industrial insulin production uses genetically engineered E. coli expressing a proinsulin gene controlled by a tryptophan promoter and containing a methionine linker for later cleavage. The cells also carry ampicillin resistance for selective growth. Seed cultures are stored at −80 °C and production begins by thawing a small amount to inoculate starter cultures, which are progressively scaled to a 50,000-L bioreactor. In the bioreactor, E. coli grow in nutrient-rich media under sterile, tightly...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

Dermatitis herpetiformis triggered by iodine contrast media.

Journal of the European Academy of Dermatology and Venereology : JEADV·2021

Same author

Ectopic ovary presenting as mesenteric abscess.

Annals of the Royal College of Surgeons of England·2021

Same author

A rare cause of acute abdomen in a young female patient.

Acta gastro-enterologica Belgica·2021

Same author

Splenic incidentaloma.

The Netherlands journal of medicine·2020

Same author

Answer to Photo Quiz Splenic incidentaloma.

The Netherlands journal of medicine·2020

Same author

Hepatobiliary and Pancreatic: Abscess of the ligamentum teres hepatis.

Journal of gastroenterology and hepatology·2020

Search research articles

Related Experiment Video

Updated: Jun 25, 2026

Preparation of High-Quality Fermented Fish Product

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

Flavor production from a non-stick oil by moulds.

H Fujikawa¹, A Ibe, T Wauke

¹Tokyo Metropolitan Research Laboratory of Public Health, 3-24-1, Hyakunin-cho, Shinjuku-ku, Tokyo 169-0073, Japan.

Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan

|June 1, 2001

Summary

This summary is machine-generated.

A mold contaminant in rice cake non-stick oil accidentally created a natural flavor. This flavor, composed of specific volatile substances, was produced most effectively by the mold at 25 degrees C.

More Related Videos

A Stable Phantom Material for Optical and Acoustic Imaging

A Stable Phantom Material for Optical and Acoustic Imaging

Published on: June 16, 2023

Production and Testing of Moisture Behavior and Thermal Properties of Rapeseed Straw and Ganoderma resinaceum Mycelium Bio-Composites

Production and Testing of Moisture Behavior and Thermal Properties of Rapeseed Straw and Ganoderma resinaceum Mycelium Bio-Composites

Published on: September 5, 2025

Related Experiment Videos

Last Updated: Jun 25, 2026

Preparation of High-Quality Fermented Fish Product

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

A Stable Phantom Material for Optical and Acoustic Imaging

A Stable Phantom Material for Optical and Acoustic Imaging

Published on: June 16, 2023

Production and Testing of Moisture Behavior and Thermal Properties of Rapeseed Straw and Ganoderma resinaceum Mycelium Bio-Composites

Production and Testing of Moisture Behavior and Thermal Properties of Rapeseed Straw and Ganoderma resinaceum Mycelium Bio-Composites

Published on: September 5, 2025

Area of Science:

Food Science
Mycology
Industrial Microbiology

Background:

Accidental discovery of natural flavor production in Japanese rice cakes.
Identification of a mold contaminant in non-stick oil as the source.
Initial analysis of flavor components.

Purpose of the Study:

Investigate the source and conditions for natural flavor production.
Characterize the volatile compounds responsible for the flavor.
Determine the role of mold contamination in flavor generation.

Main Methods:

Isolation and identification of the mold strain (Penicillium corylophilum).
Chemical analysis of volatile flavor compounds (2-heptanone, 2-nonanone, 2-heptanol, 2-nonanol).
Controlled experiments assessing flavor production under varying temperatures and substrates (rice cake, coconut oil).
Comparative studies with bacteria and yeasts.

Main Results:

Penicillium corylophilum produced a natural flavor from non-stick oil components.
Optimal flavor production occurred at 25°C, with significant amounts of 2-heptanone, 2-nonanone, 2-heptanol, and 2-nonanol.
Mold growth was optimal between 20-30°C, with delayed growth at 10°C.
Coconut oil, a component of the non-stick oil, also supported flavor production.
Molds were generally capable of producing flavor components, unlike tested bacteria and yeasts.

Conclusions:

Mold contamination (Penicillium corylophilum) in non-stick oil is responsible for accidental natural flavor formation in rice cakes.
Temperature significantly influences the production levels of specific volatile flavor compounds.
The study highlights the potential for microbial contaminants to generate flavor compounds in food processing environments.