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

Microbial Fermentation01:23

Microbial Fermentation

261
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...
261
Microorganisms in Agriculture and Food industry01:27

Microorganisms in Agriculture and Food industry

257
Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
257
Factors Influencing Microbial Growth: Temperature01:27

Factors Influencing Microbial Growth: Temperature

130
Microorganisms display remarkable adaptations, enabling them to thrive in diverse ecological niches across a wide range of temperatures. Temperature profoundly influences microbial growth by affecting enzymatic activity, membrane fluidity, and other cellular processes.Each microorganism operates within a specific temperature range defined by three cardinal points: minimum, optimum, and maximum. Below the minimum temperature, membranes lose fluidity, halting transport processes. Above the...
130
Factors Influencing Microbial Growth: pH01:29

Factors Influencing Microbial Growth: pH

171
Microorganisms are classified as acidophiles, neutrophiles, or alkaliphiles based on their pH growth preferences, reflecting their adaptations to specific environments. Maintaining a stable intracellular pH is critical for macromolecular stability and enzymatic activity, which can be challenged by external pH variations.Neutrophiles, such as Escherichia coli, grow optimally between pH 5.5 and 8.0. These microorganisms inhabit neutral or slightly acidic environments and employ mechanisms like...
171
Factors Influencing Microbial Growth: Osmolarity01:28

Factors Influencing Microbial Growth: Osmolarity

95
Osmolarity is the measure of solute concentration in a solution. It plays a critical role in determining water availability for organisms. Water moves across semipermeable membranes through osmosis, flowing from regions of lower solute concentration (more dilute) to regions of higher solute concentration (more concentrated).In high-solute environments, microbial cells lose water, leading to dehydration and inhibited growth. The extent to which water is available to microbes in such environments...
95
Fermentation01:29

Fermentation

117.3K
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...
117.3K

You might also read

Related Articles

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

Sort by
Same author

Understanding Clinical Reasoning Variability in Medical Large Language Models: A Mechanistic Interpretability Study.

medRxiv : the preprint server for health sciences·2026
Same author

Evaluation of statistical differential analysis methods for identification of senescent cells using single-cell transcriptomics.

Cell reports methods·2026
Same author

CA9+ cancer-associated fibroblasts cooperate with SPP1+ tumor-associated macrophages driving immune resistance in triple-negative breast cancer.

Cellular and molecular life sciences : CMLS·2026
Same author

Comparative Transcriptomics Analysis Reveals Genes Associated with a Dehiscent-Corolla Mutant in Sesame (<i>Sesamum indicum</i> L.).

International journal of molecular sciences·2025
Same author

Genome-wide characterization and evolutionary insights into Auxin Response Factor (ARF) genes in sesame (Sesamum indicum L.) reveal their potential roles in waterlogging response.

Plant physiology and biochemistry : PPB·2025
Same author

Basic Science and Pathogenesis.

Alzheimer's & dementia : the journal of the Alzheimer's Association·2025

Related Experiment Video

Updated: Aug 31, 2025

Study on the Metabolism of Six Systemic Insecticides in a Newly Established Cell Suspension Culture Derived from Tea Camellia Sinensis L. Leaves
10:35

Study on the Metabolism of Six Systemic Insecticides in a Newly Established Cell Suspension Culture Derived from Tea Camellia Sinensis L. Leaves

Published on: June 15, 2019

7.8K

Modulation effects of microorganisms on tea in fermentation.

Ting Hu1, Shuoshuo Shi1, Qin Ma2

  • 1Key Laboratory for Green Chemical Process of Ministry of Education, Hubei Key Laboratory of Novel Reactor and Green Chemical Technology, School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, China.

Frontiers in Nutrition
|August 19, 2022
PubMed
Summary

Microbiota significantly influences fermented tea, altering polyphenols, bioactivities, and flavor. This review summarizes microbes in fermented tea, aiding development of healthy, nutritious microbial fermented tea drinks.

Keywords:
biological activitymicrobial fermentationsensory characteristicstea beveragetea polyphenols

More Related Videos

Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique
04:36

Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique

Published on: May 26, 2023

3.4K
An In Vitro Batch-culture Model to Estimate the Effects of Interventional Regimens on Human Fecal Microbiota
07:15

An In Vitro Batch-culture Model to Estimate the Effects of Interventional Regimens on Human Fecal Microbiota

Published on: July 31, 2019

9.7K

Related Experiment Videos

Last Updated: Aug 31, 2025

Study on the Metabolism of Six Systemic Insecticides in a Newly Established Cell Suspension Culture Derived from Tea Camellia Sinensis L. Leaves
10:35

Study on the Metabolism of Six Systemic Insecticides in a Newly Established Cell Suspension Culture Derived from Tea Camellia Sinensis L. Leaves

Published on: June 15, 2019

7.8K
Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique
04:36

Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique

Published on: May 26, 2023

3.4K
An In Vitro Batch-culture Model to Estimate the Effects of Interventional Regimens on Human Fecal Microbiota
07:15

An In Vitro Batch-culture Model to Estimate the Effects of Interventional Regimens on Human Fecal Microbiota

Published on: July 31, 2019

9.7K

Area of Science:

  • Food Science and Technology
  • Microbiology
  • Nutritional Science

Background:

  • Tea is a popular beverage with health benefits attributed to its polyphenol content.
  • Fermented tea represents a major portion of global tea consumption.
  • Microbiota are crucial in tea fermentation, modifying chemical composition, flavor, and bioactivity.

Purpose of the Study:

  • To review microorganisms involved in fermented tea production.
  • To critically analyze the impact of microbial fermentation on tea's polyphenols, biological activities, and sensory characteristics.
  • To provide references for developing novel microbial fermented tea products with enhanced nutritional and health benefits.

Main Methods:

  • Comprehensive literature review of recent studies on microorganisms in fermented tea.
  • Analysis of research detailing microbial modulation of tea constituents during fermentation.
  • Synthesis of data on changes in polyphenols, bioactivity, and sensory profiles.

Main Results:

  • Identification and summary of key microorganisms participating in fermented tea production.
  • Detailed review of how microbial actions alter polyphenol composition and content.
  • Assessment of microbial influence on the biological activities and sensory attributes of fermented tea.

Conclusions:

  • Microbial fermentation is a key process shaping the characteristics of fermented tea.
  • Understanding these microbial roles is essential for optimizing fermented tea production.
  • This review offers a foundation for creating functional fermented tea beverages with tailored health benefits.