Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

263
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...
263
Microbes in Food Production01:29

Microbes in Food Production

327
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...
327
Microbes in Beverage Production01:25

Microbes in Beverage Production

267
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...
267
Microbial Spoilage of Food01:23

Microbial Spoilage of Food

174
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...
174
Microbial Fermentation01:23

Microbial Fermentation

2.0K
Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
2.0K
Production of Organic Acids01:25

Production of Organic Acids

90
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...
90

You might also read

Related Articles

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

Sort by
Same author

Quality of life after diet liberalization in individuals with phenylketonuria treated with Pegvaliase.

Molecular genetics and metabolism reports·2026
Same author

Enrichment of mayonnaise with plant-based antioxidants enhances phenolic bioaccessibility and oxidative stability.

Food chemistry: X·2026
Same author

TOPSIS-based ranking of alternative proteins based on their juiciness-related functional properties in meat analogues.

Food chemistry·2026
Same author

Valorization of Rice By-Products Through Conventional and Emerging Extraction Technologies: Trends, Challenges, and Applications.

Comprehensive reviews in food science and food safety·2026
Same author

Assessing Natural Fillers as Substitutes for Glass Fibers in Polyamide 6 Composites for Large-Format Additive Manufacturing.

Polymers·2026
Same author

Clinical and Mechanistic Evidence for Comano Thermal Water: A Narrative Review.

International journal of molecular sciences·2026

Related Experiment Video

Updated: Apr 21, 2026

Utilizing the Ethylene-releasing Compound, 2-Chloroethylphosphonic Acid, as a Tool to Study Ethylene Response in Bacteria
08:51

Utilizing the Ethylene-releasing Compound, 2-Chloroethylphosphonic Acid, as a Tool to Study Ethylene Response in Bacteria

Published on: November 10, 2016

8.4K

Ethylene-producing bacteria that ripen fruit.

Fabio Digiacomo1, Gabriele Girelli, Bruno Aor

  • 1Centre for Integrative Biology, University of Trento , Via delle Regole 101, 38123 Trento, Italy.

ACS Synthetic Biology
|November 14, 2014
PubMed
Summary

Engineered bacteria now produce ethylene, a plant hormone for fruit ripening, using the ethylene-forming enzyme (EFE). This sustainable method bypasses harmful chemical synthesis, offering a safer alternative for agriculture.

Keywords:
YF1bioengineeringblue photoreceptorethylenefruit ripeningiGEM

More Related Videos

Characterizing Mediated Extracellular Electron Transfer in Lactic Acid Bacteria with a Three-Electrode, Two-Chamber Bioelectrochemical System
10:23

Characterizing Mediated Extracellular Electron Transfer in Lactic Acid Bacteria with a Three-Electrode, Two-Chamber Bioelectrochemical System

Published on: August 23, 2024

2.1K
Fruit Volatile Analysis Using an Electronic Nose
11:02

Fruit Volatile Analysis Using an Electronic Nose

Published on: March 30, 2012

22.6K

Related Experiment Videos

Last Updated: Apr 21, 2026

Utilizing the Ethylene-releasing Compound, 2-Chloroethylphosphonic Acid, as a Tool to Study Ethylene Response in Bacteria
08:51

Utilizing the Ethylene-releasing Compound, 2-Chloroethylphosphonic Acid, as a Tool to Study Ethylene Response in Bacteria

Published on: November 10, 2016

8.4K
Characterizing Mediated Extracellular Electron Transfer in Lactic Acid Bacteria with a Three-Electrode, Two-Chamber Bioelectrochemical System
10:23

Characterizing Mediated Extracellular Electron Transfer in Lactic Acid Bacteria with a Three-Electrode, Two-Chamber Bioelectrochemical System

Published on: August 23, 2024

2.1K
Fruit Volatile Analysis Using an Electronic Nose
11:02

Fruit Volatile Analysis Using an Electronic Nose

Published on: March 30, 2012

22.6K

Area of Science:

  • Synthetic biology
  • Plant biotechnology
  • Microbial engineering

Background:

  • Ethylene is a crucial plant hormone for fruit ripening.
  • Current ethylene production and handling pose environmental and safety risks.
  • A sustainable and safe alternative for ethylene production is needed.

Purpose of the Study:

  • To engineer a microbial system for ethylene production.
  • To develop a safe and environmentally friendly method for fruit ripening.
  • To utilize the ethylene-forming enzyme (EFE) in a bacterial host.

Main Methods:

  • Engineered *E. coli* to express the ethylene-forming enzyme (EFE) from *Pseudomonas syringae*.
  • Utilized 2-oxoglutarate, a citric acid cycle intermediate, as a substrate for ethylene synthesis.
  • Implemented arabinose and blue light-inducible promoter systems to control EFE expression and ethylene production.

Main Results:

  • Successfully produced ethylene in engineered *E. coli*.
  • Demonstrated a single-step conversion of 2-oxoglutarate to ethylene via EFE.
  • Showcased the ability of the engineered bacteria to accelerate the ripening of tomatoes, kiwifruit, and apples.

Conclusions:

  • Engineered *E. coli* provides a viable platform for sustainable ethylene production.
  • This microbial approach offers a safer and greener alternative to conventional ethylene synthesis.
  • The developed system has potential applications in the agricultural industry for controlled fruit ripening.