Related Experiment Video

Updated: Aug 3, 2026

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
14:53

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol

Published on: October 24, 2016

Stability of patulin to sulfur dioxide and to yeast fermentation

L F Burroughs

    Journal - Association of Official Analytical Chemists
    |January 1, 1977
    PubMed

    More Related Videos

    Measuring Volatile and Non-volatile Antifungal Activity of Biocontrol Products06:47

    Measuring Volatile and Non-volatile Antifungal Activity of Biocontrol Products

    Published on: December 5, 2020

    Isolation and Screening from Soil Biodiversity for Fungi Involved in the Degradation of Recalcitrant Materials08:21

    Isolation and Screening from Soil Biodiversity for Fungi Involved in the Degradation of Recalcitrant Materials

    Published on: May 16, 2022

    Related Concept Videos

    Microbial Fermentation01:23

    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...
    Microbes in Food Production01:29

    Microbes in Food Production

    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...
    Microbes in Beverage Production01:25

    Microbes in Beverage Production

    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...
    Production of Alcohol01:27

    Production of Alcohol

    Continuous fermentation is a key strategy in industrial ethanol production, particularly when efficiency, scalability, and high yields are essential. This approach allows for uninterrupted operation and optimized resource utilization. The primary feedstock, corn starch, undergoes enzymatic hydrolysis facilitated by α-amylase and glucoamylase. These enzymes break down the starch into fermentable sugars such as glucose, which are readily assimilated by fermentative microorganisms.Fermentation...