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Related Concept Videos

Scale-Up Processes01:14

Scale-Up Processes

The scale-up of microbial fermentation processes is essential in industrial biotechnology, allowing the transition from laboratory-scale experiments to commercial-scale production while aiming to maintain product yield and quality. This process requires meticulous adjustment of equipment design, process parameters, and contamination control strategies to accommodate increasing culture volumes.At the laboratory scale, cultures are typically maintained in 1 to 10-liter glass or autoclavable...
Microbes in Food Production01:29

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...
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...
Microbes in the Production of Fermented Foods01:27

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...
Production of Antibiotics01:27

Production of Antibiotics

Penicillin, one of the earliest and most widely used antibiotics, is produced industrially by the filamentous fungus Penicillium chrysogenum. Large stirred-tank bioreactors ranging from tens to hundreds of thousands of liters maintain tightly controlled temperature, pH, and dissolved oxygen conditions to support fungal metabolism and maximize antibiotic yield. Penicillin is a secondary metabolite, synthesized primarily during the stationary growth phase, which requires a carefully managed...
Production of Organic Acids01:25

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...

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Related Experiment Video

Updated: May 8, 2026

Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
05:45

Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality

Published on: April 7, 2023

Enhancing probiotic stability in industrial processes.

Miguel Gueimonde1, Borja Sánchez

  • 1Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Villaviciosa, Asturias, Spain.

Microbial Ecology in Health and Disease
|August 31, 2013
PubMed
Summary
This summary is machine-generated.

Improving probiotic viability during manufacturing is crucial for product efficacy and economic viability. Understanding molecular stress responses aids in selecting robust probiotic strains and optimizing industrial processes for enhanced stability.

Keywords:
BifidobacteriumLactobacillusprobioticsstabilityviability

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Prospecting Microbial Strains for Bioremediation and Probiotics Development for Metaorganism Research and Preservation

Published on: October 31, 2019

Related Experiment Videos

Last Updated: May 8, 2026

Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
05:45

Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality

Published on: April 7, 2023

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
04:40

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective

Published on: June 16, 2022

Prospecting Microbial Strains for Bioremediation and Probiotics Development for Metaorganism Research and Preservation
09:49

Prospecting Microbial Strains for Bioremediation and Probiotics Development for Metaorganism Research and Preservation

Published on: October 31, 2019

Area of Science:

  • Microbiology and Food Science
  • Industrial Biotechnology

Background:

  • Probiotic product manufacturing faces challenges with strain viability loss due to industrial processes.
  • Reduced viability impacts product efficacy, incurs economic losses, and limits probiotic applications.
  • Current strategies involve technological modifications and microbiological approaches like strain selection and adaptation.

Purpose of the Study:

  • To review and synthesize knowledge on probiotic responses to industrial stresses.
  • To highlight how understanding molecular stress tolerance can improve probiotic stability.

Main Methods:

  • Review of existing literature on probiotic strain stability and stress responses.
  • Analysis of technological and microbiological strategies for enhancing probiotic viability.

Main Results:

  • Significant advancements have been made in understanding the molecular basis of probiotic stress tolerance.
  • Knowledge of stress-response mechanisms provides a basis for strain selection and process optimization.

Conclusions:

  • Increased understanding of probiotic stress responses aids in selecting optimal strains and industrial conditions.
  • This knowledge can enhance probiotic stability in final products, improving their commercial viability and efficacy.