Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

Fermentation

Fermentation

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...

States of Water

States of Water

Water exists in any one of the three classical states: solid (ice), liquid (water), and gas (steam or water vapor). The state of water depends on i) the intermolecular forces that draw molecules together and ii) the kinetic energy that leads to movements that pull them apart.
Water freezes when the intermolecular forces are greater than the kinetic energy. Unlike most other substances, water is less dense in its solid state than in its liquid state. This is because each water molecule can form...

Metallic Solids

Metallic Solids

Metallic solids such as crystals of copper, aluminum, and iron are formed by metal atoms. The structure of metallic crystals is often described as a uniform distribution of atomic nuclei within a “sea” of delocalized electrons. The atoms within such a metallic solid are held together by a unique force known as metallic bonding that gives rise to many useful and varied bulk properties.
All metallic solids exhibit high thermal and electrical conductivity, metallic luster, and malleability....

Structures of Solids

Structures of Solids

Solids in which the atoms, ions, or molecules are arranged in a definite repeating pattern are known as crystalline solids. Metals and ionic compounds typically form ordered, crystalline solids. A crystalline solid has a precise melting temperature because each atom or molecule of the same type is held in place with the same forces or energy. Amorphous solids or non-crystalline solids (or, sometimes, glasses) which lack an ordered internal structure and are randomly arranged. Substances that...

Microbial Fermentation

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...

Network Covalent Solids

Network Covalent Solids

Network covalent solids contain a three-dimensional network of covalently bonded atoms as found in the crystal structures of nonmetals like diamond, graphite, silicon, and some covalent compounds, such as silicon dioxide (sand) and silicon carbide (carborundum, the abrasive on sandpaper). Many minerals have networks of covalent bonds.
To break or to melt a covalent network solid, covalent bonds must be broken. Because covalent bonds are relatively strong, covalent network solids are typically...

You might also read

Related Articles

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

Sort by

Same author

Identification and content prediction of antibiotics in milk based on fluorescence hyperspectral technology.

Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy·2026

Same author

Thermal acclimation and nitrogen deprivation drive distinct transcriptomic reprogramming toward a shared lipid phenotype in the polar marine microalga Chlamydomonas malina RCC2488.

Journal of biotechnology·2026

Same author

Synergistic Integration of Enzyme and Microbial Platforms for Sustainable Management of Pharmaceutical Pollutants: Towards a Greener Pharmaceutical Lifecycle.

Biology·2026

Same author

Co-Culture of Mammalian Cells and Photosynthetic Microorganisms for Oxygen Supply in Engineered Tissues.

Cell proliferation·2026

Same author

Extraction mechanisms of proteins from Palmaria palmata.

Food chemistry·2026

Same author

Lightweight Stereo Vision for Obstacle Detection and Range Estimation in Micro-Mobility Vehicles.

Sensors (Basel, Switzerland)·2026

Search research articles

Related Experiment Video

Updated: Jan 30, 2026

Preparation of High-Quality Fermented Fish Product

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

Water dynamics during solid-state fermentation by Aspergillus oryzae YH6.

Guangyuan Jin¹, Yang Zhu², Arjen Rinzema²

¹State Key Laboratory of Food Science and Technology, The Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Centre of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China; Bioprocess Engineering, Wageningen University and Research, P.O. Box 16, 6700 AA Wageningen, The Netherlands.

Bioresource Technology

|January 19, 2019

Summary

Monitoring water dynamics in solid-state fermentation is key. Nuclear magnetic resonance revealed how water content and distribution change during Aspergillus oryzae fermentation, offering insights for process control.

Keywords:

Aspergillus oryzae Nuclear magnetic resonance (NMR)Solid-state fermentation Water activity Water dynamics

More Related Videos

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

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

Published on: December 1, 2023

Quantitative Analysis of Aspergillus nidulans Growth Rate using Live Microscopy and Open-Source Software

Quantitative Analysis of Aspergillus nidulans Growth Rate using Live Microscopy and Open-Source Software

Published on: July 24, 2021

Related Experiment Videos

Last Updated: Jan 30, 2026

Preparation of High-Quality Fermented Fish Product

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

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

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

Published on: December 1, 2023

Quantitative Analysis of Aspergillus nidulans Growth Rate using Live Microscopy and Open-Source Software

Quantitative Analysis of Aspergillus nidulans Growth Rate using Live Microscopy and Open-Source Software

Published on: July 24, 2021

Area of Science:

Microbiology
Biotechnology
Food Science

Background:

Water dynamics are critical for microbial growth and reactions in solid-state fermentation (SSF).
Quantifying and measuring water behavior within solid substrates during SSF remains challenging.
Understanding water's role is essential for optimizing processes like Qu or Koji preparation.

Purpose of the Study:

To monitor and characterize water dynamics during Aspergillus oryzae YH6 fermentation on wheat using nuclear magnetic resonance (NMR).
To investigate changes in overall water content, water activity, and water states (bound, immobilized, free) during SSF.
To analyze the spatial distribution of water within the substrate matrix over time.

Main Methods:

Solid-state fermentation of Aspergillus oryzae YH6 on wheat in a model system.
Nuclear magnetic resonance (NMR) spectroscopy for in-situ monitoring of water dynamics.
Measurement of overall water content, water activity, and water states.

Main Results:

Overall water content decreased from 0.84 to 0.36 g/g, and water activity dropped from 0.99 to 0.93.
Water shifted towards a more 'bound' state, with distinct changes in bound, immobilized, and free water fractions.
Internal water reduction was faster in both radial and axial directions within the substrate.

Conclusions:

NMR is effective for monitoring water dynamics in SSF processes.
Characterizing water state changes and spatial distribution provides crucial data for process optimization.
Findings lay the groundwork for improved control of water in SSF for applications like Qu and Koji production.