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...

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...

Fates of Pyruvate

Fates of Pyruvate

Pyruvate is the end product of glycolysis, where glucose is oxidized to pyruvate, simultaneously reducing NAD+ to NADH. Two molecules of ATP are also produced by substrate-level phosphorylation.
In aerobic organisms, pyruvate is metabolized via the citric acid cycle to produce reduced coenzymes NADH and FADH2. These coenzymes are then oxidized in the electron transport chain to produce ATP and, in the process, regenerate the NAD+ and FAD. As seen in some cell types and organisms, fermentation...

You might also read

Related Articles

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

Sort by

Same author

Muscle Tissue Remodeling Following Intramuscular Fat Grafting: Structural and Transcriptomic Insights.

Aesthetic surgery journal·2026

Same author

Influence of Harvesting and Seasonal Variability on the Physicochemical and Antioxidant Properties of Native Bee <i>(Tetragonisca fiebrigi)</i> Honey from Bolivia's Tropical Dry Forests.

Molecules (Basel, Switzerland)·2026

Same author

Solid state fermentation (SSF) on marine biomasses and their by-products - a new research biorefinery frontier for the obtention of innovative and novel value-added compounds towards industrial applications.

Journal of environmental management·2026

Same author

Impact of Pre-Treatment Strategies on Enzymatic Hydrolysis of Alternative Protein Sources: Case Study for Black Soldier Fly Larvae.

Molecules (Basel, Switzerland)·2026

Same author

Valorization of <i>Pterospartum tridentatum</i> (Carqueja) Stems: Influence of Extraction Methods on Phenolic Composition, Antioxidant Capacity, and Functional Bioactivity.

Foods (Basel, Switzerland)·2026

Same author

Processing and Valorization of Wheat Bran, Germ and Their Fractions: An Evidence-Graded Review of Composition, Technologies and Applications.

Foods (Basel, Switzerland)·2026

Search research articles

Related Experiment Video

Updated: Sep 27, 2025

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

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

Published on: October 24, 2016

Grape stalk valorization for fermentation purposes.

Tuğba Atatoprak¹, Maria Manuela Amorim¹, Tânia Ribeiro¹

¹Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.

Food Chemistry. Molecular Sciences

|April 13, 2022

Summary

Grape stalks can be converted into valuable sugars and ethanol using enzymatic hydrolysis and fermentation. This research demonstrates an integrated approach to maximize grape stalk biomass economic value.

Keywords:

Biosugars Cellulose nanocrystals Fermentation Grape stalk Lignin

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

Methods for Facilitating Microbial Growth on Pulp Mill Waste Streams and Characterization of the Biodegradation Potential of Cultured Microbes

Methods for Facilitating Microbial Growth on Pulp Mill Waste Streams and Characterization of the Biodegradation Potential of Cultured Microbes

Published on: December 12, 2013

Related Experiment Videos

Last Updated: Sep 27, 2025

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

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

Published on: October 24, 2016

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

Methods for Facilitating Microbial Growth on Pulp Mill Waste Streams and Characterization of the Biodegradation Potential of Cultured Microbes

Methods for Facilitating Microbial Growth on Pulp Mill Waste Streams and Characterization of the Biodegradation Potential of Cultured Microbes

Published on: December 12, 2013

Area of Science:

Biomass valorization
Sustainable chemistry
Fermentation technology

Background:

Grape stalks are an abundant agricultural byproduct.
Maximizing the economic value of grape waste is crucial for sustainability.

Purpose of the Study:

To develop an integrated process for grape stalk valorization.
To produce fermentable sugars and ethanol from grape stalks.
To create cellulose nanocrystals from residual biomass.

Main Methods:

Fractionation of white and red grape stalks.
Acid and enzymatic hydrolysis for sugar production.
Fermentation using *Pichia stipitis* and *Saccharomyces cerevisiae*.
Production of cellulose nanocrystals.

Main Results:

Enzymatic hydrolysis yielded higher sugar concentrations than dilute acid hydrolysis.
*Pichia stipitis* produced higher ethanol yields due to higher xylose content.
Cellulose nanocrystals were successfully produced from the residual biomass.

Conclusions:

Integrated valorization of grape stalks is feasible.
Enzymatic hydrolysis and specific yeast strains enhance sugar and ethanol production.
This approach offers a novel pathway for grape waste utilization.