Related Experiment Video

Updated: Aug 14, 2026

Multipronged Phenotyping Approaches to Characterize Sugarcane Root Systems
09:21

Multipronged Phenotyping Approaches to Characterize Sugarcane Root Systems

Published on: August 17, 2022

Changes in Resident Bacteria, pH, Sucrose, and Invert Sugar Levels in Sugarbeet Roots During Storage

D F Cole1, W M Bugbee

  • 1Agricultural Research Service, North Dakota Agricultural Experiment Station, North Dakota State University, Fargo, North Dakota 58102.

Applied and Environmental Microbiology
|May 1, 1976
PubMed

More Related Videos

An Induction System for Clustered Stomata by Sugar Solution Immersion Treatment in Arabidopsis thaliana Seedlings04:32

An Induction System for Clustered Stomata by Sugar Solution Immersion Treatment in Arabidopsis thaliana Seedlings

Published on: February 15, 2019

Saccharomyces cerevisiae Exponential Growth Kinetics in Batch Culture to Analyze Respiratory and Fermentative Metabolism07:38

Saccharomyces cerevisiae Exponential Growth Kinetics in Batch Culture to Analyze Respiratory and Fermentative Metabolism

Published on: September 30, 2018

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...
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...
Microbes in Beverage Production01:25

Microbes in Beverage Production

Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
Phloem and Sugar Transport02:02

Phloem and Sugar Transport

Like many living organisms, plants have tissues that specialize in specific plant functions. For example, shoots are well adapted to rapid growth, while roots are structured to acquire resources efficiently. However, sugar production is primarily restricted to the photosynthetic cells that reside in the leaves of angiosperm plants. Sugar and other resources are transported from photosynthetic tissues to other specialized tissues by a process called translocation.