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

Microorganisms in Agriculture and Food industry

Microorganisms in Agriculture and Food industry

Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...

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...

Microbiota of the Stomach and Small Intestine

Microbiota of the Stomach and Small Intestine

The human gastrointestinal (GI) tract is characterized by distinct physicochemical conditions that shape its microbial communities. Among these, the stomach presents a particularly challenging environment for microbial colonization due to its highly acidic pH, ranging from 1 to 3. This extreme acidity effectively limits microbial density. However, certain acid-tolerant microorganisms are capable of surviving in this niche. Notably, Helicobacter pylori can colonize the gastric mucosa,...

Bacterial Flora of the Large Intestine

Bacterial Flora of the Large Intestine

The gut microbiome is formed by a vast and diverse community of bacteria that colonizes our large intestine. These bacteria start residing in the gut from birth and continue diversifying throughout life, influenced by factors such as diet, lifestyle, and stress. The gut bacterial community also includes bacteria from food and those that enter the colon through the anus.
The normal gut flora of the colon plays a critical role in generating essential vitamins such as vitamins K, B5, and B7.

Probiotics

Probiotics

Probiotics are live, non-pathogenic microorganisms that confer health benefits by modulating the gut microbiota. The human gastrointestinal tract harbors a complex microbial ecosystem, and the balance of this microbiota is crucial for digestive and systemic health. Among the most extensively studied and utilized probiotics are species formerly classified within the genera Lactobacillus and Bifidobacterium. These organisms not only naturally colonize the human gut but are also consumed through...

Bioplastics

Bioplastics

Bioplastics derived from microbial processes present a sustainable alternative to conventional petroleum-based plastics. Among these, polyhydroxyalkanoates (PHAs), particularly polyhydroxybutyrates (PHBs), have emerged as prominent candidates due to their biodegradability and biocompatibility. These polymers are synthesized by a variety of bacteria, such as Cupriavidus necator and Pseudomonas putida, which naturally accumulate PHAs as intracellular carbon and energy reserves, especially under...

You might also read

Related Articles

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

Sort by

Same author

Efficient Recycling of PET-PE Multilayer Packaging Materials Based on Enzymatic Depolymerization of PET.

ACS sustainable chemistry & engineering·2025

Same author

Comparative toxicological analysis of two pristine carbon nanomaterials (graphene oxide and aminated graphene oxide) and their corresponding degraded forms using human in vitro models.

Toxicology·2024

Same author

Toxicological assessment of pristine and degraded forms of graphene functionalized with MnOx nanoparticles using human in vitro models representing different exposure routes.

Scientific reports·2023

Same author

On the Tunability of Toxicity for Viologen-Derivatives as Anolyte for Neutral Aqueous Organic Redox Flow Batteries.

ChemSusChem·2023

Same author

Identification of <i>Aspergillus niger</i> Aquaporins Involved in Hydrogen Peroxide Signaling.

Journal of fungi (Basel, Switzerland)·2023

Same author

Lab-on-a-chip for the easy and visual detection of SARS-CoV-2 in saliva based on sensory polymers.

Sensors and actuators. B, Chemical·2022

Search research articles

Related Experiment Video

Updated: Jun 19, 2026

Analysis of Interactions between Endobiotics and Human Gut Microbiota Using In Vitro Bath Fermentation Systems

Analysis of Interactions between Endobiotics and Human Gut Microbiota Using In Vitro Bath Fermentation Systems

Published on: August 23, 2019

Phytate reduction in bran-enriched bread by phytase-producing bifidobacteria.

Juan Mario Sanz-Penella¹, Juan Antonio Tamayo-Ramos, Yolanda Sanz

¹Cereal Group, Institute of Agrochemistry and Food Technology (IATA-CSIC), P.O. Box 73, 46100-Burjassot, Valencia, Spain.

Journal of Agricultural and Food Chemistry

|October 13, 2009

Summary

Selected Bifidobacterium strains reduced phytate (InsP6) in bread without affecting quality. This safe and effective method lowers phytic acid in fiber-rich foods for better nutrient absorption.

More Related Videos

Measuring Bacterial Colonization on Arabidopsis thaliana Roots in Hydroponic Condition

Measuring Bacterial Colonization on Arabidopsis thaliana Roots in Hydroponic Condition

Published on: March 1, 2024

Related Experiment Videos

Last Updated: Jun 19, 2026

Analysis of Interactions between Endobiotics and Human Gut Microbiota Using In Vitro Bath Fermentation Systems

Analysis of Interactions between Endobiotics and Human Gut Microbiota Using In Vitro Bath Fermentation Systems

Published on: August 23, 2019

Measuring Bacterial Colonization on Arabidopsis thaliana Roots in Hydroponic Condition

Measuring Bacterial Colonization on Arabidopsis thaliana Roots in Hydroponic Condition

Published on: March 1, 2024

Area of Science:

Food Science
Microbiology
Nutritional Biochemistry

Background:

Phytate (InsP6) is an antinutrient found in plant-based foods, reducing mineral bioavailability.
Phytate reduction is crucial for enhancing nutrient absorption in fiber-rich diets.

Purpose of the Study:

To evaluate the efficacy of Bifidobacterium strains in reducing phytate content in fermented bread.
To assess the impact of this fermentation process on bread's technological and sensory qualities.

Main Methods:

Fermentation of bread using selected Bifidobacterium strains.
Analysis of phytate (InsP6) and inositol phosphates (InsP3) levels.
Evaluation of bread technological properties and sensory attributes.

Main Results:

Bifidobacterium fermentation significantly reduced InsP6 levels in bread (p < 0.05).
Residual myo-inositol triphosphates (InsP3) were detected.
Bread quality (technological and sensory) remained comparable to control samples.

Conclusions:

Bifidobacterium strains effectively degrade phytate in bread, offering a natural strategy for phytate reduction.
The use of GRAS/QPS Bifidobacterium strains is a safe and suitable method for improving nutrient bioavailability in human food products.