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

Fermentation01:29

Fermentation

128.9K
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...
128.9K
States of Water01:23

States of Water

56.5K
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...
56.5K
Optimal Foraging00:48

Optimal Foraging

13.7K
How animals obtain and eat their food is called foraging behavior. Foraging can include searching for plants and hunting for prey and depends on the species and environment.
13.7K
Free Energy01:21

Free Energy

51.8K
Free energy—abbreviated as G for the scientist Gibbs who discovered it—is a measurement of useful energy that can be extracted from a reaction to do work. It is the energy in a chemical reaction that is available after entropy is accounted for. Reactions that take in energy are considered endergonic and reactions that release energy are exergonic. Plants carry out endergonic reactions by taking in sunlight and carbon dioxide to produce glucose and oxygen. Animals, in turn, break...
51.8K
What is Energy?04:10

What is Energy?

58.7K
The universe is composed of matter in different forms, and all forms of matter contain energy.  The different forms of energy on Earth originate from the Sun — the ultimate energy source. Plants capture light energy from the Sun, and, via the process of photosynthesis, convert it into chemical energy. This stored energy from plants can be harnessed in many ways. For example, eating plant products as food provides energy for our body to function, and burning wood or coal (fossilized...
58.7K
Microbial Fermentation01:23

Microbial Fermentation

1.4K
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...
1.4K

You might also read

Related Articles

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

Sort by
Same author

Ferritin and transferrin predict common carotid intima-media thickness in females: a machine-learning informed individual participant data meta-analysis.

BMC cardiovascular disorders·2026
Same author

Development and cross-site validation of machine-learning models for diagnosis and prognosis of stable angina with and without obstructive coronary artery disease: a study protocol.

BMJ open·2026
Same author

Ferenczi, Trauma, and the Dialectic of Coherence and Containment.

Journal of the American Psychoanalytic Association·2026
Same author

Secret Riverbeds: Secrecy and the Architecture of Subjectivity.

Psychoanalytic review·2025
Same author

The impact of the <i>Roe v. Wade</i> overturn on birth control prescriptions and sterilisation procedures in rural NC.

The European journal of contraception & reproductive health care : the official journal of the European Society of Contraception·2024
Same author

Biotransformation of PFAA Precursors by Oxygenase-Expressing Bacteria in AFFF-Impacted Groundwater and in Pure-Compound Studies with 6:2 FTS and EtFOSE.

Environmental science & technology·2024

Related Experiment Video

Updated: Jan 26, 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

4.6K

Fermentation Titer Optimization and Impact on Energy and Water Consumption during Downstream Processing.

Vasileios Pothakos1, Nadine Debeer1, Ignace Debonne1

  • 1Cargill R&D Centre Europe BVBA Havenstraat 84 1800 Vilvoorde Belgium.

Chemical Engineering & Technology
|April 23, 2019
PubMed
Summary

Boosting fermentation titer through optimized biocatalysts, process control, and media composition significantly cuts downstream processing costs and environmental impact. Higher product concentrations reduce water removal needs, improving overall efficiency.

Keywords:
Downstream processingEnergy savingMicrobial fermentationTiter increaseWater reduction

More Related Videos

Method to Produce Durable Pellets at Lower Energy Consumption Using High Moisture Corn Stover and a Corn Starch Binder in a Flat Die Pellet Mill
08:52

Method to Produce Durable Pellets at Lower Energy Consumption Using High Moisture Corn Stover and a Corn Starch Binder in a Flat Die Pellet Mill

Published on: June 15, 2016

21.6K
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

25.2K

Related Experiment Videos

Last Updated: Jan 26, 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

4.6K
Method to Produce Durable Pellets at Lower Energy Consumption Using High Moisture Corn Stover and a Corn Starch Binder in a Flat Die Pellet Mill
08:52

Method to Produce Durable Pellets at Lower Energy Consumption Using High Moisture Corn Stover and a Corn Starch Binder in a Flat Die Pellet Mill

Published on: June 15, 2016

21.6K
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

25.2K

Area of Science:

  • Biotechnology and biochemical engineering
  • Industrial microbiology
  • Process optimization

Background:

  • Fermentation processes are crucial for producing various chemicals and biofuels.
  • Product titer, a key performance indicator, directly impacts process economics and sustainability.
  • Current optimization strategies focus on enhancing microbial performance and operational parameters.

Purpose of the Study:

  • To examine different approaches for increasing fermentation product titer.
  • To evaluate the economic and environmental benefits of higher titers in downstream processing.
  • To analyze the role of titer improvement in reducing energy and water consumption.

Main Methods:

  • Review of strategies for boosting fermentation titer, including biocatalyst selection, process control, and medium optimization.
  • Analysis of energy and water consumption data from industrial fermentation plants (ethanol, lactic acid, 2-keto-L-gulonic acid).
  • Correlation of fermentation titer improvements with downstream separation and purification costs.

Main Results:

  • Higher product concentrations in fermentation lead to reduced water content in the product stream.
  • Significant reductions in downstream separation and purification costs are achieved with increased titer.
  • Data from ethanol, lactic acid, and 2-keto-L-gulonic acid production confirm the positive impact of titer on water and energy usage.

Conclusions:

  • Improving fermentation titer is a critical factor for enhancing the economic viability of bioprocesses.
  • Higher titers contribute to a reduced environmental footprint by minimizing water and energy consumption.
  • Optimized fermentation titer is essential for sustainable industrial biotechnology.