Related Experiment Video

Updated: Jun 10, 2026

Preparation of High-Quality Fermented Fish Product
05:17

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

[Microbial survey of bacterial contamination of shellfish products in Wenzhou]

Xin Hu1, Qing-yun Zhuge, Chang-wang Pan

  • 1School of Medical Laboratory Science, Wenzhou Medical College, Wenzhou 325035, China. gail529@163.com

Nan Fang Yi Ke Da Xue Xue Bao = Journal of Southern Medical University
|July 24, 2010
PubMed
Abstract

More Related Videos

Studying Neurobehavioral Effects of Environmental Pollutants on Zebrafish Larvae07:06

Studying Neurobehavioral Effects of Environmental Pollutants on Zebrafish Larvae

Published on: February 5, 2020

Microbiological Rapid On-Site Evaluation for Pulmonary Infectious Diseases03:22

Microbiological Rapid On-Site Evaluation for Pulmonary Infectious Diseases

Published on: March 1, 2024

Related Concept Videos

Sources of Food Contamination01:29

Sources of Food Contamination

Contamination of food by microbial agents and natural toxins poses significant risks to public health. These hazards can be introduced at various points across the food supply chain, ranging from environmental sources to processing and storage stages. Understanding these contamination pathways is critical for developing strategies to ensure food safety.Seafood is particularly vulnerable to contamination through both environmental exposure and microbial colonization. Toxins from harmful algal...
Microbial Spoilage of Food01:23

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...
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...
iChip01:24

iChip

The cultivation of environmental microorganisms has long been hindered by the inability to replicate complex native conditions in vitro. The isolation chip (iChip) addresses this limitation by facilitating the growth of previously uncultivable microorganisms through in situ incubation. Designed for high-throughput microbial cultivation, the iChip comprises hundreds of microchambers, each capable of housing a single microbial cell. These microchambers are loaded with a mixture of molten agar and...