Related Experiment Video

Updated: Jul 11, 2026

A Toolkit to Enable Hydrocarbon Conversion in Aqueous Environments
20:28

A Toolkit to Enable Hydrocarbon Conversion in Aqueous Environments

Published on: October 2, 2012

[Activity of alcohol dehydrogenase from cell cytoplasm of several types of yeast]

V E Sudovtsov

    Prikladnaia Biokhimiia I Mikrobiologiia
    |January 1, 1991
    PubMed

    More Related Videos

    Genetic Engineering of an Unconventional Yeast for Renewable Biofuel and Biochemical Production10:10

    Genetic Engineering of an Unconventional Yeast for Renewable Biofuel and Biochemical Production

    Published on: September 20, 2016

    Mitochondrial Respiration Quantification in Yeast Whole Cells07:15

    Mitochondrial Respiration Quantification in Yeast Whole Cells

    Published on: November 8, 2024

    Related Concept Videos

    Yeast Signaling01:28

    Yeast Signaling

    Yeasts are single-celled organisms, but unlike bacteria, they are eukaryotes (cells with a nucleus). Cell signaling in yeast is similar to signaling in other eukaryotic cells. A ligand, such as a protein or a small molecule released from a yeast cell, attaches to a receptor on the cell surface. The binding stimulates second-messenger kinases to activate or inactivate transcription factors that further regulate gene expression. Many of the yeast intracellular signaling cascades have similar...
    Fermentation01:29

    Fermentation

    Most eukaryotic organisms require oxygen to survive and function adequately. Such organisms produce large amounts of energy during aerobic respiration by metabolizing glucose and oxygen into carbon dioxide and water. However, most eukaryotes can generate some energy in the absence of oxygen by anaerobic metabolism.
    Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
    Microbial Fermentation01:23

    Microbial Fermentation

    Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
    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...
    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 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...