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

Microbes in the Production of Fermented Foods

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 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...

Microbes in Beverage Production

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...

Production of Alcohol

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...

Production of Organic Acids

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...

Principles of Food Preservation

Principles of Food Preservation

Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...

You might also read

Related Articles

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

Sort by

Same author

Considerations of critical microorganisms and indicator enzymes in connection with the pasteurization of meat products.

Meat science·2011

Same author

Antibacterial effect of cysteine-nitrosothiol and possible percursors thereof.

Applied microbiology·1974

Same author

Radiation treatment of foods. I. Radurization of fresh eviscerated poultry.

Applied microbiology·1968

Same author

HEAT RESISTANCE OF AEROCOCCUS VIRIDANS (WILLIAMS).

Acta microbiologica Academiae Scientiarum Hungaricae·1963

Search research articles

Related Experiment Video

Updated: May 27, 2026

Preparation of High-Quality Fermented Fish Product

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

Dry fermented sausages.

¹Hungarian Meat Research Institute, 1097 Budapest, Gubacsiu´t 6/b., Hungary.

|November 9, 2011

Summary

Enterohemorrhagic Escherichia coli (EHEC) in fermented sausages poses safety risks. Long-ripened sausages offer better safety than short-ripened ones, but more research is needed for optimal solutions.

Area of Science:

Food Science
Microbiology
Food Safety

Background:

Enterohemorrhagic Escherichia coli (EHEC) is a significant pathogen linked to fermented meat products.
Fermented sausages have been implicated in EHEC outbreaks, raising food safety concerns.

Purpose of the Study:

To discuss the safety issues of EHEC in fermented sausages.
To evaluate the impact of ripening time on the safety of raw fermented sausages.
To explore the potential of fermented meat products as probiotics.

Main Methods:

Review of historical EHEC outbreaks related to fermented sausages.
Analysis of experimental data on the safety of raw fermented sausages with varying ripening times.
Discussion of food safety requirements and potential probiotic applications.

More Related Videos

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

Published on: March 14, 2018

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

Related Experiment Videos

Last Updated: May 27, 2026

Preparation of High-Quality Fermented Fish Product

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

Published on: March 14, 2018

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

Main Results:

Short and medium-time ripened raw fermented sausages present limited opportunities for meeting food safety requirements.
Traditionally, long-ripened sausages are in a much better position regarding food safety.
EHEC outbreaks have narrowed the options for reliable methods and products.

Conclusions:

Traditional long-ripening enhances the safety of fermented sausages against EHEC.
Further research is essential to develop optimal solutions for ensuring the safety of fermented meat products.
The role of fermented meat products as probiotics requires additional investigation.