Related Experiment Video

Updated: Mar 31, 2026

Light-Controlled Fermentations for Microbial Chemical and Protein Production
08:37

Light-Controlled Fermentations for Microbial Chemical and Protein Production

Published on: March 22, 2022

4.8K

Microbial Cell Factories for Diol Production

W Sabra, C Groeger, An-Ping Zeng

    Advances in Biochemical Engineering/Biotechnology
    |October 18, 2015
    PubMed

    More Related Videos

    Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol14:53

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

    Published on: October 24, 2016

    12.0K
    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

    9.5K

    Related Concept Videos

    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...
    64
    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...
    227
    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...
    198
    Microbial Fermentation01:23

    Microbial Fermentation

    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...
    1.9K
    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...
    51
    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...
    69