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Related Concept Videos

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...
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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...
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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...
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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...
Methods to Assess Microbial Communities01:19

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Microbial communities, comprising bacteria, archaea, and eukaryotic microorganisms, inhabit diverse ecosystems and play crucial roles in environmental and biological processes. Their diversity is defined by three main parameters: species richness (the number of distinct species), species abundance (the relative quantity of each species), and species evenness (how uniformly individual species are distributed in various locations). These factors together shape the structure and ecological balance...
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The large intestine hosts the most densely populated microbial ecosystem in the human body. This complex community primarily consists of anaerobic bacteria, with Bacillota (formerly Firmicutes) and Bacteroidota (formerly Bacteroidetes) as the predominant groups. The distribution of these microbes varies along different sections of the large intestine, influenced by local environmental factors such as oxygen availability and nutrient composition.The cecum, located at the beginning of the large...

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Related Experiment Video

Updated: May 9, 2026

A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation
07:51

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Published on: June 3, 2020

Microbiota on spoiled vegetables and their characterization.

Dong Hwan Lee1, Jin-Beom Kim, Mihyun Kim

  • 1Division of Microbial Safety, National Academy of Agricultural Science, Rural Development Administration, Suwon 441-707, Republic of Korea.

Journal of Food Protection
|August 3, 2013
PubMed
Summary
This summary is machine-generated.

Bacterial spoilage causes significant vegetable loss. This study identified key spoilage bacteria and their enzymes, finding pectinase crucial and suggesting quorum-sensing molecules could prevent spoilage.

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Microbiota Analysis Using Two-step PCR and Next-generation 16S rRNA Gene Sequencing
11:22

Microbiota Analysis Using Two-step PCR and Next-generation 16S rRNA Gene Sequencing

Published on: October 15, 2019

Area of Science:

  • Microbiology
  • Food Science
  • Plant Pathology

Background:

  • Vegetable spoilage leads to substantial food loss, with bacteria being primary culprits.
  • Understanding the specific bacteria and mechanisms driving spoilage is crucial for mitigation strategies.

Purpose of the Study:

  • To identify bacterial species responsible for vegetable spoilage.
  • To investigate the role of plant cell wall-degrading enzymes (PCWDEs) in spoilage.
  • To explore the potential of quorum-sensing molecules for spoilage prevention.

Main Methods:

  • Isolation and identification of 44 bacterial strains from spoiled vegetables using fatty acid analysis, biochemical tests, and 16S rDNA sequencing.
  • Evaluation of spoilage potential by inoculating fresh vegetables with isolates and assessing maceration.
  • Quantification of PCWDEs (cellulase, xylanase, pectate lyase, polygalacturonase) and detection of quorum-sensing signals.

Main Results:

  • Twenty bacterial species from 14 genera were identified, with Pseudomonas spp. being the most frequent.
  • Higher PCWDE production correlated with spoilage of a wider range of vegetables, with pectinase showing particular importance.
  • Most spoilage bacteria produced acylated homoserine lactone, a quorum-sensing signal.

Conclusions:

  • Pseudomonas species and specific PCWDEs, especially pectinase, are key drivers of vegetable spoilage.
  • Quorum-sensing molecules offer a potential avenue for developing strategies to control bacterial vegetable spoilage.