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

176
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...
176
Microorganisms in Agriculture and Food industry01:27

Microorganisms in Agriculture and Food industry

176
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...
176
Microbial Growth Media01:27

Microbial Growth Media

118
Microbial growth media are essential tools in microbiology, providing the nutrients and conditions necessary to cultivate and study microorganisms. These media are categorized by their composition, consistency, and functional roles, enabling researchers to investigate microbial physiology, behavior, and interactions.Types and Consistencies of Growth MediaGrowth media can be solid, liquid, or semisolid. Solid media, often agar-based, allow visible colony growth for isolation and enumeration.
118

You might also read

Related Articles

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

Sort by
Same author

Characterization of tyramine producing Lentilactobacillus otakiensis isolated from aged Cheddar cheese and strategies of control.

Food research international (Ottawa, Ont.)·2025
Same author

Exploring the Diversity and Potential Use of Flower-Derived Lactic Acid Bacteria in Plant-Based Fermentation: Insights into Exo-Cellular Polysaccharide Production.

Foods (Basel, Switzerland)·2024
Same author

Bacillus subtilis promotes plant phosphorus (P) acquisition through P solubilization and stimulation of root and root hair growth.

Physiologia plantarum·2024
Same author

l-ficolin-MASP arm of the complement system in schizophrenia.

Immunobiology·2023
Same author

Biofilm cultivation facilitates coexistence and adaptive evolution in an industrial bacterial community.

NPJ biofilms and microbiomes·2022
Same author

A diverse member of the fungal Avr4 effector family interacts with de-esterified pectin in plant cell walls to disrupt their integrity.

Science advances·2021

Related Experiment Video

Updated: Aug 19, 2025

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
04:40

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective

Published on: June 16, 2022

8.3K

Versatile Lactococcus lactis strains improve texture in both fermented milk and soybean matrices.

Vera Kuzina Poulsen1, Elahe Ghanei Moghadam1, Stjepan Krešimir Kračun1

  • 1Discovery R&D, Chr. Hansen A/S, 10-12 Bøge Allé, DK-2970 Hørsholm, Denmark.

FEMS Microbiology Letters
|December 1, 2022
PubMed
Summary

Lactic acid bacteria enhance texture in both dairy and plant-based ferments. Novel exopolysaccharide gene clusters were identified in Lactococcus lactis strains, suggesting new avenues for food texture improvement.

Keywords:
Lactococcus lactispolysaccharidestexture

More Related Videos

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

24.6K
Author Spotlight: Methods for Electroporation and Transformation Confirmation in Limosilactobacillus reuteri DSM20016
11:04

Author Spotlight: Methods for Electroporation and Transformation Confirmation in Limosilactobacillus reuteri DSM20016

Published on: June 23, 2023

4.0K

Related Experiment Videos

Last Updated: Aug 19, 2025

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
04:40

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective

Published on: June 16, 2022

8.3K
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

24.6K
Author Spotlight: Methods for Electroporation and Transformation Confirmation in Limosilactobacillus reuteri DSM20016
11:04

Author Spotlight: Methods for Electroporation and Transformation Confirmation in Limosilactobacillus reuteri DSM20016

Published on: June 23, 2023

4.0K

Area of Science:

  • Food Science
  • Microbiology
  • Biotechnology

Background:

  • Lactic acid bacteria (LAB) are crucial for fermented dairy products, improving shelf life, taste, and texture.
  • Investigating LAB's texturing capabilities in plant-based foods is essential for developing novel fermented products.

Purpose of the Study:

  • To screen a large collection of Lactococcus lactis strains for their texturing potential in both milk and plant-based (soybean) matrices.
  • To identify novel exopolysaccharide (eps) gene clusters associated with texturing abilities in LAB.

Main Methods:

  • High-throughput screening of 1232 Lactococcus lactis strains.
  • Comparative genomics analysis of whole genome sequences from texturing strains.
  • Focus on exocellular polysaccharide (eps) production and gene clusters.

Main Results:

  • Most LAB strains that improved texture in fermented milk also enhanced texture in fermented soybean.
  • Exocellular polysaccharide properties, not protein interactions, appeared key to texture enhancement in both matrices.
  • Ten texturing strains with novel eps gene clusters were identified.

Conclusions:

  • Lactococcus lactis strains possess texturing potential transferable across different fermentation matrices (dairy and plant-based).
  • Novel eps gene clusters identified represent a promising area for future research into food texture modification.
  • Further research is needed to elucidate the functionality of these novel genes in various food matrices.