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 Beverage Production01:25

Microbes in Beverage Production

59
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...
59
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

154
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...
154
Microbes in Food Production01:29

Microbes in Food Production

68
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...
68
Microbial Fermentation01:23

Microbial Fermentation

1.9K
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
Fermentation01:29

Fermentation

133.4K
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...
133.4K
Bioreactor Controls-II01:18

Bioreactor Controls-II

13
In aerobic fermentations, oxygen is vital for microbial growth and metabolite production. Since air comprises only about 20% oxygen and the gas is poorly soluble in water—just 9 ppm at 20°C—supplying sufficient oxygen becomes a critical challenge, especially in high-demand processes like yeast growth or citric acid production. Even a fully saturated broth may offer only a few seconds of oxygen availability.To address this, sterile or scrubbed air is introduced into the...
13

You might also read

Related Articles

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

Sort by
Same author

HVRLocator: a computationally efficient tool for identifying hypervariable regions in large 16S rRNA datasets.

GigaScience·2026
Same author

Transport and Survival of Marine Tracer Phages in Topsoil at Field Conditions.

Environmental science & technology·2025
Same author

Benefits and challenges of upcoming microbial plant protection applications sustaining planetary health.

iScience·2025
Same author

Identifying the drivers of microbial community changes and interactions in polluted coastal sediments.

Environmental microbiome·2025
Same author

Effects of a novel Paraburkholderia phage IPK on the phenanthrene degradation efficiency of the PAH-degrading strain Paraburkholderia caledonica Bk.

Biodegradation·2025
Same author

DNA stable isotope probing reveals the impact of trophic interactions on bioaugmentation of soils with different pollution histories.

Microbiome·2024

Related Experiment Video

Updated: Mar 26, 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

Kombucha tea fermentation: Microbial and biochemical dynamics.

Somnath Chakravorty1, Semantee Bhattacharya1, Antonis Chatzinotas2

  • 1Department of Life Science and Biotechnology, Jadavpur University, 188 Raja S. C. Mallick Road, Kolkata 700032, India.

International Journal of Food Microbiology
|January 23, 2016
PubMed
Summary

This study reveals how Kombucha tea

Keywords:
Change in fermentationHigh throughput sequencingKombucha teaMicrobial community structure and dynamicsRadical scavengingT-RFLP

More Related Videos

A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation
07:51

A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation

Published on: June 3, 2020

7.9K
Saccharomyces cerevisiae Exponential Growth Kinetics in Batch Culture to Analyze Respiratory and Fermentative Metabolism
07:38

Saccharomyces cerevisiae Exponential Growth Kinetics in Batch Culture to Analyze Respiratory and Fermentative Metabolism

Published on: September 30, 2018

44.5K

Related Experiment Videos

Last Updated: Mar 26, 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
A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation
07:51

A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation

Published on: June 3, 2020

7.9K
Saccharomyces cerevisiae Exponential Growth Kinetics in Batch Culture to Analyze Respiratory and Fermentative Metabolism
07:38

Saccharomyces cerevisiae Exponential Growth Kinetics in Batch Culture to Analyze Respiratory and Fermentative Metabolism

Published on: September 30, 2018

44.5K

Area of Science:

  • Microbiology and Biochemistry of Fermented Foods

Background:

  • Kombucha tea's beneficial properties are linked to its microbial community, but studies often analyze microbes and biochemistry separately.
  • Understanding the dynamic interplay between microbial communities and biochemical changes during fermentation is crucial for elucidating Kombucha's benefits.

Purpose of the Study:

  • To investigate the microbial community structure and dynamics alongside biochemical properties of Kombucha tea during a 21-day fermentation period.
  • To explore the causal links between microbial shifts and the development of beneficial properties in Kombucha.

Main Methods:

  • Analysis of yeast and bacterial communities in both the biofilm and soup phases of Kombucha at various fermentation time points.
  • Assessment of key biochemical properties, including radical scavenging ability and D-saccharic acid-1,4-lactone content.
  • Combined molecular and biochemical analyses to correlate microbial dynamics with beverage characteristics.

Main Results:

  • Yeast communities in the biofilm remained stable, dominated by Candida sp., while the soup showed a shift from Candida sp. to Lachancea sp. by day 7.
  • Komagateibacter was the dominant bacterial genus in both biofilm and soup. Bacterial diversity peaked in the soup on day 7.
  • Beneficial properties, such as radical scavenging ability, increased significantly, peaking at day 7. Higher D-saccharic acid-1,4-lactone content and caffeine degradation were observed.

Conclusions:

  • Microbial community structure and dynamics significantly influence the biochemical profile and beneficial properties of Kombucha tea.
  • The study highlights the importance of integrated microbial and biochemical analyses for a comprehensive understanding of Kombucha fermentation.
  • First report of Candida as the most dominating yeast genus during Kombucha fermentation.