Related Experiment Video

Updated: Jul 10, 2026

Anti-virulent Disruption of Pathogenic Biofilms using Engineered Quorum-quenching Lactonases
07:47

Anti-virulent Disruption of Pathogenic Biofilms using Engineered Quorum-quenching Lactonases

Published on: January 1, 2016

[Amplification of Lactobacillus bulgaricus beta-galactosidase gene and optimization of the reaction condition]

Chuan Wang1, Chao-wu Zhang, Xiao-fang Pei

  • 1Department of Medical Technology, West China School of Public Health, Sichuan University, Chengdu 610041, China.

Sichuan Da Xue Xue Bao. Yi Xue Ban = Journal of Sichuan University. Medical Science Edition
|April 10, 2004
PubMed
Abstract

More Related Videos

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective04:40

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective

Published on: June 16, 2022

Site-Specific Lysine Lactylation via Genetic Code Expansion in E. coli and Mammalian Cells05:58

Site-Specific Lysine Lactylation via Genetic Code Expansion in E. coli and Mammalian Cells

Published on: February 24, 2026

Related Concept Videos

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...
Bioreactor Controls-III01:22

Bioreactor Controls-III

Strain improvement is a foundational strategy in industrial microbiology aimed at maximizing microbial productivity, particularly because natural isolates typically yield commercially valuable products in very low concentrations. Although optimizing the culture medium and environmental conditions can improve yields, these adjustments are inherently limited by the organism’s genetic potential. As a result, the focus shifts toward genetic modifications to enhance biosynthetic capacity. The...
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...