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

16
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...
16
Microbes in Food Production01:29

Microbes in Food Production

21
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...
21
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
Yeast Signaling01:28

Yeast Signaling

18.4K
Yeasts are single-celled organisms, but unlike bacteria, they are eukaryotes (cells with a nucleus). Cell signaling in yeast is similar to signaling in other eukaryotic cells. A ligand, such as a protein or a small molecule released from a yeast cell, attaches to a receptor on the cell surface. The binding stimulates second-messenger kinases to activate or inactivate transcription factors that further regulate gene expression. Many of the yeast intracellular signaling cascades have similar...
18.4K
Bioreactor Controls-III01:22

Bioreactor Controls-III

21
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...
21
Bioreactor Controls-II01:18

Bioreactor Controls-II

2
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...
2

You might also read

Related Articles

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

Sort by
Same author

Environmental corona defines the in vivo ecotoxicity of polymeric and metal-based nanoparticles in the sea urchin Paracentrotus lividus.

Environmental pollution (Barking, Essex : 1987)·2026
Same author

Evaluating yeasts as biocontrol agents against pathogenic and spoilage microorganisms in agri-food: action of volatile organic compounds (VOCs).

Applied microbiology and biotechnology·2026
Same author

A Comprehensive Review of Non-Conventional Yeasts: Innovation in Craft Beer Production.

Foods (Basel, Switzerland)·2026
Same author

Free and Immobilized Cells of <i>Torulaspora delbrueckii</i> and <i>Lachancea thermotolerans</i> in Sparkling Wine: Innovative Application in Secondary Bottle Fermentation.

Foods (Basel, Switzerland)·2025
Same author

Chitosan-based strategies as eco-friendly solutions for controlling <i>Brettanomyces bruxellensis</i> contamination in wine production.

Frontiers in microbiology·2025
Same author

Comparison between <i>Metschnikowia pulcherrima</i> and <i>Torulaspora delbrueckii</i> used in sequential wine fermentations with <i>Saccharomyces cerevisiae</i>.

Frontiers in microbiology·2025

Related Experiment Video

Updated: Mar 21, 2026

Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing
07:34

Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing

Published on: December 1, 2023

1.3K

Yeast Interactions in Inoculated Wine Fermentation.

Maurizio Ciani1, Angela Capece2, Francesca Comitini1

  • 1Dipartimento di Scienze della Vita e dell'Ambiente, Università Politecnica delle Marche Ancona, Italy.

Frontiers in Microbiology
|May 6, 2016
PubMed
Summary

Selected yeasts, Saccharomyces cerevisiae, are crucial for winemaking fermentation dominance. Yeast interactions in pure and mixed cultures significantly impact wine quality, stability, and aroma profiles.

Keywords:
Saccharomyces cerevisiaeinoculated wine fermentationnon-Saccharomycesstarter dominanceyeast–yeast interactions

More Related Videos

In Vivo Monitoring of Transcriptional Activity During Metabolic Transition Using a Bioluminescent Reporter in Yeast
06:53

In Vivo Monitoring of Transcriptional Activity During Metabolic Transition Using a Bioluminescent Reporter in Yeast

Published on: February 21, 2025

958
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

44.4K

Related Experiment Videos

Last Updated: Mar 21, 2026

Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing
07:34

Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing

Published on: December 1, 2023

1.3K
In Vivo Monitoring of Transcriptional Activity During Metabolic Transition Using a Bioluminescent Reporter in Yeast
06:53

In Vivo Monitoring of Transcriptional Activity During Metabolic Transition Using a Bioluminescent Reporter in Yeast

Published on: February 21, 2025

958
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

44.4K

Area of Science:

  • Enology
  • Microbiology
  • Food Science

Background:

  • Selected starter cultures are standard in winemaking.
  • Yeast dominance in pure fermentation relies on Saccharomyces cerevisiae suppressing wild microflora.
  • Yeast interactions in mixed cultures influence final wine characteristics.

Purpose of the Study:

  • To review recent developments in yeast interactions during winemaking.
  • To focus on how these interactions affect yeast growth and dominance.
  • To understand the impact on wine analytical and aromatic profiles.

Main Methods:

  • Literature review of recent scientific publications.
  • Analysis of studies on pure and mixed yeast fermentations.
  • Focus on yeast-wine interactions and their outcomes.

Main Results:

  • Yeast interactions are critical for starter culture success.
  • Dominance in pure fermentation depends on Saccharomyces cerevisiae's ability to outcompete other yeasts.
  • Mixed fermentation dynamics influence wine stability and sensory attributes.

Conclusions:

  • Understanding yeast interactions is key to controlling winemaking outcomes.
  • Further research into mixed fermentation strategies can optimize wine production.
  • Yeast interplay directly affects the stability and sensory profile of wine.