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

Bioreactor Controls-III01:22

Bioreactor Controls-III

59
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...
59
Plant Breeding and Biotechnology01:59

Plant Breeding and Biotechnology

22.4K
Crop cultivation has a long history in human civilization, with records showing the cultivation of cereal plants beginning at around 8000 BC. This early plant breeding was developed primarily to provide a steady supply of food.
22.4K
Production of Biopesticides01:18

Production of Biopesticides

85
Biopesticides offer a sustainable alternative to chemical pesticides, utilizing microbial agents to control agricultural pests. Bacillus thuringiensis (Bt) is a widely employed bacterium known for its potent insecticidal activity. Bt biopesticides are favored for their specificity to insect pests, minimal environmental impact, and natural degradability.Mechanism of Bt Toxin Action Bt produces insecticidal crystal (Cry) proteins during its sporulation phase. These proteins form parasporal...
85
Microorganisms in Agriculture and Food industry01:27

Microorganisms in Agriculture and Food industry

2.1K
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...
2.1K
Production of Pharmaceuticals01:30

Production of Pharmaceuticals

81
Industrial insulin production uses genetically engineered E. coli expressing a proinsulin gene controlled by a tryptophan promoter and containing a methionine linker for later cleavage. The cells also carry ampicillin resistance for selective growth. Seed cultures are stored at −80 °C and production begins by thawing a small amount to inoculate starter cultures, which are progressively scaled to a 50,000-L bioreactor. In the bioreactor, E. coli grow in nutrient-rich media under...
81
Microbes in Beverage Production01:25

Microbes in Beverage Production

264
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...
264

You might also read

Related Articles

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

Sort by
Same author

Tunable Natural Deep Eutectic Solvents-Driven Fractionation of Olive Pomace in an Integrated Biorefinery: Linking Lignin Structural Tailoring to Carbohydrate Valorization and Biopolymer Production.

ChemSusChem·2026
Same author

Selection and characterization of salt-tolerant plant growth promoting bacteria associated with the endosphere and rhizosphere of perennial glasswort from the Apulia Region (Italy).

Frontiers in plant science·2026
Same author

PRISMA-based review of <i>Pseudomonas</i> spp. in microbial heavy-metal bioremediation: mechanisms and taxonomy.

Frontiers in microbiology·2026
Same author

The Role of Stretching-Induced Phase Transformations in the Mechanical Properties of Isotactic 1‑Butene-ethylene Copolymers from Ziegler-Natta Catalyst.

Macromolecules·2026
Same author

In Vitro Assessment of Gut Microbiota Modulation Through Functional Biscuits Enriched with Almond By-Products.

Foods (Basel, Switzerland)·2026
Same author

Microbiota in the Early Lives of Sheep: A Short Overview on the Rumen Microbiota.

Animals : an open access journal from MDPI·2026

Related Experiment Video

Updated: Apr 18, 2026

Automating Citrus Budwood Processing for Downstream Pathogen Detection Through Instrument Engineering
11:30

Automating Citrus Budwood Processing for Downstream Pathogen Detection Through Instrument Engineering

Published on: April 21, 2023

1.4K

Biotechnological innovations for table olives.

Antonio Bevilacqua1, Fabio de Stefano, Salvatore Augello

  • 1Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia , Foggia , Italy.

International Journal of Food Sciences and Nutrition
|January 13, 2015
PubMed
Summary

Innovative starter cultures enhance table olive production through debittering and fermentation. This research explores probiotic strains, bioremediation, and biopreservation for improved functional olives.

Keywords:
Biopreservationbioremediationbiotechnologieslactic acid bacteriastarter culturesyeasts

More Related Videos

Scalable Step-by-Step Approach of Sustainable Bioplastic Production from Food Waste
08:14

Scalable Step-by-Step Approach of Sustainable Bioplastic Production from Food Waste

Published on: July 18, 2025

1.7K
Optimization and Utilization of Agrobacterium-mediated Transient Protein Production in Nicotiana
23:21

Optimization and Utilization of Agrobacterium-mediated Transient Protein Production in Nicotiana

Published on: April 19, 2014

42.6K

Related Experiment Videos

Last Updated: Apr 18, 2026

Automating Citrus Budwood Processing for Downstream Pathogen Detection Through Instrument Engineering
11:30

Automating Citrus Budwood Processing for Downstream Pathogen Detection Through Instrument Engineering

Published on: April 21, 2023

1.4K
Scalable Step-by-Step Approach of Sustainable Bioplastic Production from Food Waste
08:14

Scalable Step-by-Step Approach of Sustainable Bioplastic Production from Food Waste

Published on: July 18, 2025

1.7K
Optimization and Utilization of Agrobacterium-mediated Transient Protein Production in Nicotiana
23:21

Optimization and Utilization of Agrobacterium-mediated Transient Protein Production in Nicotiana

Published on: April 19, 2014

42.6K

Area of Science:

  • Food Science and Technology
  • Microbiology
  • Fermentation Science

Background:

  • Traditional table olive production relies on debittering and lactic fermentation.
  • Industry demand for innovation drives the exploration of alternative production methods.
  • Need for enhanced quality, safety, and functional properties in table olives.

Purpose of the Study:

  • To investigate innovative approaches in table olive production.
  • To evaluate the role of selected starter cultures (lactic acid bacteria and yeasts).
  • To explore the potential of functional olives with probiotic strains and biopreservation.

Main Methods:

  • Selection and application of specific lactic acid bacteria and yeast starter cultures.
  • Inoculation with probiotic strains for functional olive production.
  • Utilizing bioremediation techniques for oleuropein degradation by microbial cultures.
  • Assessment of starter cultures with biopreservative effects.

Main Results:

  • Identification of suitable traditional and innovative starter cultures for table olives.
  • Demonstration of bioremediation potential for oleuropein reduction using bacteria and yeasts.
  • Confirmation of biopreservative effects from inoculated functional starter cultures.
  • Development of methods for producing functional table olives with probiotic properties.

Conclusions:

  • Innovative starter cultures significantly improve table olive debittering and fermentation processes.
  • The use of specific microbial cultures offers pathways for producing functional and biopreserved table olives.
  • Further research into starter cultures can lead to enhanced table olive quality and market appeal.