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

Factors Affecting Creep01:28

Factors Affecting Creep

180
In normal-weight aggregate concrete, the hardened cement paste is the primary contributor to creep, whereas the aggregates, being stiffer than the cement paste, are more resilient to stress-induced deformation. The stiffness of the aggregates is defined by their modulus of elasticity, and the more voluminous they are in the concrete, the less it will creep.
Further, the water/cement ratio is critical, as a lower ratio increases concrete strength, thus reducing creep. The strength of the...
180
The Roles of Bacteria and Fungi in Plant Nutrition02:11

The Roles of Bacteria and Fungi in Plant Nutrition

36.3K
Plants have the impressive ability to create their own food through photosynthesis. However, plants often require assistance from organisms in the soil to acquire the nutrients they need to function correctly. Both bacteria and fungi have evolved symbiotic relationships with plants that help the species to thrive in a wide variety of environments.
36.3K

You might also read

Related Articles

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

Sort by
Same author

Omission of Sentinel Lymph Node Biopsy in Early-Stage Breast Cancer: Expanding Evidence in Clinically Node-Negative and Neoadjuvant Therapy Responders.

World journal of oncology·2026
Same author

De-Escalation of Axillary Surgery: A Review of Choosing Wisely Guideline Evidence.

World journal of oncology·2026
Same author

The roots of resistance: An institutional ethnography of faculty opposition to social justice curricula in undergraduate medical education.

Medical education·2026
Same author

Improving wheat tolerance to post-flowering heat using matched development stages and field-based reaction norms.

Journal of experimental botany·2026
Same author

Evading regulation: young people's exposure to harmful commodity marketing in the social media feeds of their favourite influencers.

Health promotion international·2026
Same author

Non-Saccharomyces yeasts from fermented grains of Baijiu for low alcholic beer brewing and their impacts on beer flavor.

Food research international (Ottawa, Ont.)·2026

Related Experiment Video

Updated: Jul 27, 2025

Inoculation Strategies to Infect Plant Roots with Soil-Borne Microorganisms
08:16

Inoculation Strategies to Infect Plant Roots with Soil-Borne Microorganisms

Published on: March 1, 2022

6.2K

Humulus lupulus and microbes: Exploring biotic causes for hop creep.

Jessica Young1, William R M Oakley, Glen Fox1

  • 1University of California, Davis, Department of Food Science and Technology Davis, California, USA.

Food Microbiology
|June 8, 2023
PubMed
Summary
This summary is machine-generated.

Hop creep, a brewing issue, may be caused by microbial enzymes in hops, not the hops themselves. Research identified microbes producing starch-degrading enzymes linked to this problem.

Keywords:
BeerBrewingGlycosyl hydrolaseHop creepHumulus lupulusPlant microbial community

More Related Videos

A Hydroponic Co-cultivation System for Simultaneous and Systematic Analysis of Plant/Microbe Molecular Interactions and Signaling
11:16

A Hydroponic Co-cultivation System for Simultaneous and Systematic Analysis of Plant/Microbe Molecular Interactions and Signaling

Published on: July 22, 2017

14.1K
Mass Production of Entomopathogenic Fungi, Metarhizium robertsii and Metarhizium pinghaense, for Commercial Application Against Insect Pests
10:10

Mass Production of Entomopathogenic Fungi, Metarhizium robertsii and Metarhizium pinghaense, for Commercial Application Against Insect Pests

Published on: March 31, 2022

7.2K

Related Experiment Videos

Last Updated: Jul 27, 2025

Inoculation Strategies to Infect Plant Roots with Soil-Borne Microorganisms
08:16

Inoculation Strategies to Infect Plant Roots with Soil-Borne Microorganisms

Published on: March 1, 2022

6.2K
A Hydroponic Co-cultivation System for Simultaneous and Systematic Analysis of Plant/Microbe Molecular Interactions and Signaling
11:16

A Hydroponic Co-cultivation System for Simultaneous and Systematic Analysis of Plant/Microbe Molecular Interactions and Signaling

Published on: July 22, 2017

14.1K
Mass Production of Entomopathogenic Fungi, Metarhizium robertsii and Metarhizium pinghaense, for Commercial Application Against Insect Pests
10:10

Mass Production of Entomopathogenic Fungi, Metarhizium robertsii and Metarhizium pinghaense, for Commercial Application Against Insect Pests

Published on: March 31, 2022

7.2K

Area of Science:

  • Brewing Science
  • Microbiology
  • Enzymology

Background:

  • Hop creep is an unresolved issue in brewing, particularly with hops added during fermentation.
  • Hops contain dextrin-degrading enzymes, but their origin (plant vs. microbe) is debated.
  • A hypothesis suggests microbial dextrin-degrading enzymes cause hop creep.

Purpose of the Study:

  • To investigate the origins of hop creep in the brewing industry.
  • To identify microbial communities on hops and their potential to produce starch-degrading enzymes.
  • To understand hop processing, antimicrobial factors, and microbial resistance mechanisms.

Main Methods:

  • Review of hop processing and usage in brewing.
  • Analysis of microbial communities on hops.
  • Genomic database searches for specific starch-degrading enzymes in identified microbes.
  • Investigation of hop antimicrobial factors and bacterial resistance.

Main Results:

  • Several bacteria and fungi possess alpha amylase and glycosyl hydrolases.
  • Only one identified microbe contains beta amylase.
  • The study explored the abundance of these organisms in other flowers.

Conclusions:

  • Microbial enzymes are a likely cause of hop creep.
  • Specific bacteria and fungi harbor enzymes responsible for dextrin degradation.
  • Further research is needed to fully elucidate the microbial contribution to hop creep.