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

Microorganisms in Agriculture and Food industry01:27

Microorganisms in Agriculture and Food industry

43
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...
43
The Roles of Bacteria and Fungi in Plant Nutrition02:11

The Roles of Bacteria and Fungi in Plant Nutrition

35.8K
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.
35.8K
Fermentation01:29

Fermentation

114.8K
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...
114.8K
Microbial Fermentation01:23

Microbial Fermentation

35
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...
35
Bacterial Flora of the Large Intestine01:29

Bacterial Flora of the Large Intestine

484
The gut microbiome is formed by a vast and diverse community of bacteria that colonizes our large intestine. These bacteria start residing in the gut from birth and continue diversifying throughout life, influenced by factors such as diet, lifestyle, and stress. The gut bacterial community also includes bacteria from food and those that enter the colon through the anus.
The normal gut flora of the colon plays a critical role in generating essential vitamins such as vitamins K, B5, and B7.
484
Overview of Fungi01:29

Overview of Fungi

27
Fungi are a diverse group of eukaryotes more closely related to animals than other eukaryotes. Fungal cell walls comprise chitin, a polysaccharide that provides structural strength, and glucans, which contribute to flexibility and integrity. Other polysaccharides, such as mannans and galactosans, may supplement or replace chitin in some fungi. These adaptations, along with their preference for acidic environments and tolerance for high osmotic pressure, enable fungi to thrive in various...
27

You might also read

Related Articles

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

Sort by
Same author

Visible Light-Induced <i>N</i>-Phenylbenzo[<i>c</i>]phenothiazine-Catalyzed α-C(sp<sup>3</sup>)-H Phosphonylation of Secondary Amines via Intramolecular 1,5-HAT.

Organic letters·2026
Same author

The Endothelial Activation and Stress Index (EASIX) at diagnosis is associated with survival in primary central nervous system lymphoma.

British journal of haematology·2026
Same author

Association between hypertension and sepsis-related complications: a retrospective nationwide inpatient sample database cross-sectional study.

BMC infectious diseases·2026
Same author

Exploring Novel Oleaginous Yeasts from Diverse Environments for Sustainable Lipid Production.

Journal of agricultural and food chemistry·2026
Same author

Network analysis of organ donation willingness, attitude, and death among Chinese university students.

Frontiers in public health·2026
Same author

Visible Light-Induced Synthesis of Isoquino[2,1-a]pyrimidine Derivatives Catalyzed by Covalent Triazine Frameworks.

Chemistry, an Asian journal·2026

Related Experiment Video

Updated: Jul 12, 2025

A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation
07:51

A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation

Published on: June 3, 2020

7.2K

Advancing Insights into Probiotics during Vegetable Fermentation.

Yingzi Yuan1, Yutong Yang1, Lele Xiao1

  • 1Laboratory of Synthetic Biology, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China.

Foods (Basel, Switzerland)
|October 28, 2023
PubMed
Summary
This summary is machine-generated.

Lactic acid bacteria (LABs) are key to fermented vegetable quality and safety. Understanding and selecting these probiotics can improve fermentation for healthier, safer foods.

Keywords:
fermented vegetableslactic acid bacteriamicrobiotaprobioticstraditional fermentation

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

24.5K
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

9.6K

Related Experiment Videos

Last Updated: Jul 12, 2025

A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation
07:51

A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation

Published on: June 3, 2020

7.2K
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

24.5K
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

9.6K

Area of Science:

  • Food Science
  • Microbiology
  • Fermentation Technology

Background:

  • Fermented vegetables offer unique flavors and health benefits, with microorganisms driving the process.
  • Lactic acid bacteria (LABs) dominate fermentation, inhibiting spoilage and promoting gut health.
  • Spontaneous fermentation in artisanal products risks spoilage due to uncontrolled microbial introduction.

Purpose of the Study:

  • To review traditional fermented vegetable production.
  • To explain fermentation mechanisms and the role of microbiota.
  • To discuss using microbiome technologies for probiotic starter cultures.

Main Methods:

  • Literature review of traditional fermentation processes.
  • Analysis of microbial succession and metabolite production.
  • Exploration of modern microbiome technologies for microbial regulation.

Main Results:

  • LABs are crucial for flavor development and food safety in fermented vegetables.
  • Microbiome analysis aids in understanding and controlling fermentation.
  • Probiotic starter cultures can enhance product quality and safety.

Conclusions:

  • Selecting specific LABs and probiotics is essential for consistent, high-quality fermented vegetables.
  • Modern microbiome technologies offer precise control over fermentation processes.
  • Developing safe, effective probiotic starter cultures supports industrial-scale production of healthy fermented foods.