Related Experiment Video

Updated: Apr 23, 2026

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
14:53

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol

Published on: October 24, 2016

11.0K

Mineral composition of the sugarcane juice and its influence on the ethanol fermentation

Rafael Barros de Souza1, João Assis S de Menezes, Raquel de Fátima Rodrigues de Souza

  • 1Interdepartmental Research Group in Metabolic Engineering, Department of Genetics, Federal University of Pernambuco, Av. Prof. Moraes Rego, 1235, 50670-901, Recife, PE, Brazil.

Applied Biochemistry and Biotechnology
|September 25, 2014
PubMed

More Related Videos

Production of Chemicals by Klebsiella pneumoniae Using Bamboo Hydrolysate as Feedstock07:24

Production of Chemicals by Klebsiella pneumoniae Using Bamboo Hydrolysate as Feedstock

Published on: June 29, 2017

8.4K
Multipronged Phenotyping Approaches to Characterize Sugarcane Root Systems09:21

Multipronged Phenotyping Approaches to Characterize Sugarcane Root Systems

Published on: August 17, 2022

1.4K

Related Concept Videos

Sugars as Energy Storage Molecules01:10

Sugars as Energy Storage Molecules

Sugar (a simple carbohydrate) metabolism (chemical reactions) is a classic example of the many cellular processes that use and produce energy. Living things consume sugar as a major energy source because sugar molecules have considerable energy stored within their bonds. Consumed carbohydrates have their origins in photosynthesizing organisms like plants. During photosynthesis, plants use the energy of sunlight to convert carbon dioxide gas into sugar molecules, like glucose. Because this...
7.1K
Sugars as Energy Storage Molecules01:10

Sugars as Energy Storage Molecules

3.3K
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...
294
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...
67
Fates of Pyruvate01:20

Fates of Pyruvate

Pyruvate is the end product of glycolysis, where glucose is oxidized to pyruvate, simultaneously reducing NAD+ to NADH. Two molecules of ATP are also produced by substrate-level phosphorylation.
In aerobic organisms, pyruvate is metabolized via the citric acid cycle to produce reduced coenzymes NADH and FADH2. These coenzymes are then oxidized in the electron transport chain to produce ATP and, in the process, regenerate the NAD+ and FAD. As seen in some cell types and organisms, fermentation...
8.9K
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...
95.7K