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Related Concept Videos

Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

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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...
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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...
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Microbes in Food Production01:29

Microbes in Food Production

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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...
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Microbes in Beverage Production01:25

Microbes in Beverage Production

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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...
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Production of Organic Acids01:25

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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...
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Scale-Up Processes01:14

Scale-Up Processes

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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...
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Related Experiment Video

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A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation
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Changes in the ginsenoside content during the fermentation process using microbial strains.

So Jin Lee1, Yunjeong Kim1, Min-Gul Kim1

  • 1Clinical Trial Center and Biomedical Research Institute, Chonbuk National University Hospital, Jeonju, South Korea.

Journal of Ginseng Research
|February 13, 2016
PubMed
Summary
This summary is machine-generated.

Microbial fermentation enhances red ginseng (RG) by altering ginsenoside composition and increasing beneficial compounds. This study confirms the role of microbial strains in transforming RG for improved pharmaceutical activity.

Keywords:
HPLCfermented red ginsengginsenosidemicrobial strain

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Area of Science:

  • Pharmacology
  • Biotechnology
  • Food Science

Background:

  • Red ginseng (RG) is derived from Panax ginseng, with processing methods like heat, acid hydrolysis, and microbial conversion aiming to increase minor ginsenosides' pharmaceutical activity.
  • Fermentation of RG involves microbial strains and heat treatment, leading to compositional changes.
  • This study focuses on confirming fermentation by microbial strains and evaluating resultant ginsenoside and chemical composition changes.

Purpose of the Study:

  • To confirm fermentation by microbial strains in red ginseng production.
  • To evaluate the specific changes in ginsenoside composition during microbial fermentation.
  • To investigate alterations in reducing sugar and polyphenol content during the fermentation process.

Main Methods:

  • Fermented red ginseng (FRG) was prepared both with (w-FRG) and without (n-FRG) microbial strains through tertiary fermentation.
  • High-performance liquid chromatography (HPLC) was used to analyze changes in 20 ginsenosides.
  • Reducing sugar and polyphenol contents were measured during the fermentation process.

Main Results:

  • Ginsenosides Re, Rg1, and Rb1 decreased, while Rh1, F2, Rg3, and Compound Y increased in primary FRG compared to raw ginseng and RG.
  • Phenolic compound content was elevated in FRG, peaking in tertiary w-FRG.
  • Reducing sugar content was approximately threefold higher in tertiary w-FRG compared to n-FRG.

Conclusions:

  • The study confirmed significant changes in ginsenoside content during red ginseng fermentation.
  • Microbial strains play a crucial role in the fermentation process, influencing ginsenoside profiles and beneficial compound levels.
  • The findings highlight the potential of microbial fermentation to enhance the pharmaceutical properties of red ginseng.