Related Experiment Video

Updated: Apr 13, 2026

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
08:38

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

25.5K

Modeling the kinetics of survival of Staphylococcus aureus in regional yogurt from goat's milk

E Bednarko-Młynarczyk, J Szteyn, I Białobrzewski

    Polish Journal of Veterinary Sciences
    |May 2, 2015
    PubMed

    More Related Videos

    The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective04:40

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

    Published on: June 16, 2022

    10.0K
    Evaluation of Microbial Safety of Dairies using Bacterial Proteomic Profiling via MALDI Approach09:31

    Evaluation of Microbial Safety of Dairies using Bacterial Proteomic Profiling via MALDI Approach

    Published on: October 7, 2025

    767

    Related Concept Videos

    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...
    309
    Clinical Significance of Antibiotic Resistance01:25

    Clinical Significance of Antibiotic Resistance

    Methicillin-resistant Staphylococcus aureus (MRSA) presents a critical public health threat, arising from its capacity to resist β-lactam antibiotics due to acquisition of the mecA gene within the staphylococcal cassette chromosome mec (SCCmec). This gene encodes penicillin-binding protein 2a (PBP2a), which impairs binding efficacy of methicillin and other β-lactams. MRSA has evolved into distinct clonal lineages impacting humans and animals alike, reinforcing its significance within...
    55
    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...
    152
    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...
    247
    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...
    83
    Methods for Controlling Microbial Growth01:29

    Methods for Controlling Microbial Growth

    Microbial growth control refers to various methods employed to inhibit, reduce, or eliminate microorganisms to ensure safety and hygiene across different settings. These methods are categorized based on the target environment and the level of microbial control required.Biocides are versatile agents designed to control microorganisms by either inhibiting their growth or outright killing them. These agents work through various physical, chemical, mechanical, or biological mechanisms. The...
    2.7K