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

Biosynthesis of Polysaccharides01:26

Biosynthesis of Polysaccharides

Polysaccharides such as glycogen and starch are synthesized from nucleoside diphosphate sugars, primarily uridine diphosphate glucose (UDPG) and adenosine diphosphate glucose (ADPG). These activated glucose donors act as key intermediates in carbohydrate metabolism and biosynthesis. UDPG primarily involves glycogen synthesis in animals and many bacteria, while ADPG plays a fundamental role in starch synthesis in plants and certain bacteria.UDPG is formed when glucose-1-phosphate reacts with...
Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
Bioreactor Controls-III01:22

Bioreactor Controls-III

Strain improvement is a foundational strategy in industrial microbiology aimed at maximizing microbial productivity, particularly because natural isolates typically yield commercially valuable products in very low concentrations. Although optimizing the culture medium and environmental conditions can improve yields, these adjustments are inherently limited by the organism’s genetic potential. As a result, the focus shifts toward genetic modifications to enhance biosynthetic capacity. The...
Production of Alcohol01:27

Production of Alcohol

Continuous fermentation is a key strategy in industrial ethanol production, particularly when efficiency, scalability, and high yields are essential. This approach allows for uninterrupted operation and optimized resource utilization. The primary feedstock, corn starch, undergoes enzymatic hydrolysis facilitated by α-amylase and glucoamylase. These enzymes break down the starch into fermentable sugars such as glucose, which are readily assimilated by fermentative microorganisms.Fermentation...
Production of Organic Acids01:25

Production of Organic Acids

Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...

You might also read

Related Articles

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

Sort by
Same author

Nano-enabled Control of A. flavus and F. proliferatum: inhibition of fungal growth and mycotoxin biosynthesis by zinc oxide nanoparticles.

Scientific reports·2026
Same author

Harnessing Silicon and Nanosilicon Formulations with <i>Rhizobium/Bradyrhizobium</i> for the Sustainable Enhancement of Biological Nitrogen Fixation in Legumes and Climate Change Mitigation.

International journal of molecular sciences·2026
Same author

A novel composite of chitosan and Bacillus subtilis exopolysaccharide for the removal of methylene blue from aqueous solutions.

Scientific reports·2026
Same author

Purification, and characterization of xylanase by Aspergillus krugeri AUMC 15912 utilizing sugarcane bagasse under solid-state fermentation conditions.

BMC microbiology·2026
Same author

Sustainable biohydrogen production from banana peels using microbial fermentation.

BMC biotechnology·2025
Same author

Histopathological and intestinal microbial changes in crayfish (Procambarus clarkii) after exposure to polyethylene nanoparticles (PE-NP<sub>S</sub>) and their remediation by Spirulina platensis.

Marine pollution bulletin·2025

Related Experiment Video

Updated: Jul 1, 2026

Immobilization of Multi-biocatalysts in Alginate Beads for Cofactor Regeneration and Improved Reusability
09:27

Immobilization of Multi-biocatalysts in Alginate Beads for Cofactor Regeneration and Improved Reusability

Published on: April 22, 2016

17.3K

Optimizing Exopolysaccharide Production by Bacillus subtilis Using Spoiled Fig and Grape.

Shymaa R Bashandy1, Mohamed Hemida Abd-Alla2, Esraa A Mohammed2

  • 1Botany and Microbiology Department, Faculty of Science, Assiut University, Assiut, 71516, Egypt. Bashandy@aun.edu.eg.

Current Microbiology
|October 15, 2024
PubMed
Summary

This study optimized exopolysaccharides (EPS) production using Bacillus subtilis and found that spoiled grape and fig extracts are effective, cost-efficient substrates. Supplementing these with specific nutrients significantly boosted EPS yields, promoting sustainable biopolymer production.

More Related Videos

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
14:53

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

Published on: October 24, 2016

11.2K
Production of Chemicals by Klebsiella pneumoniae Using Bamboo Hydrolysate as Feedstock
07:24

Production of Chemicals by Klebsiella pneumoniae Using Bamboo Hydrolysate as Feedstock

Published on: June 29, 2017

8.9K

Related Experiment Videos

Last Updated: Jul 1, 2026

Immobilization of Multi-biocatalysts in Alginate Beads for Cofactor Regeneration and Improved Reusability
09:27

Immobilization of Multi-biocatalysts in Alginate Beads for Cofactor Regeneration and Improved Reusability

Published on: April 22, 2016

17.3K
Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
14:53

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

Published on: October 24, 2016

11.2K
Production of Chemicals by Klebsiella pneumoniae Using Bamboo Hydrolysate as Feedstock
07:24

Production of Chemicals by Klebsiella pneumoniae Using Bamboo Hydrolysate as Feedstock

Published on: June 29, 2017

8.9K

Area of Science:

  • Biotechnology
  • Microbiology
  • Sustainable Bioprocessing

Background:

  • Exopolysaccharides (EPSs) are valuable biopolymers with diverse applications.
  • Bacillus subtilis is a known producer of EPSs.
  • Utilizing waste materials as substrates for biopolymer production offers economic and environmental benefits.

Purpose of the Study:

  • To enhance exopolysaccharides (EPS) production by Bacillus subtilis ES (OR501464).
  • To evaluate spoiled grape and fig extracts as cost-effective substrates for EPS synthesis.
  • To optimize nutritional factors influencing EPS production.

Main Methods:

  • Isolation and identification of high-EPS producing bacterial strains.
  • Optimization of production medium components (sucrose, NaNO3, Na2SO4, NaCl), temperature, and pH.
  • Assessment of EPS production using spoiled grape and fig extracts with varying nutrient supplements.
  • Partial characterization of EPS using GC-MS and FTIR spectroscopy.

Main Results:

  • Bacillus subtilis ES (OR501464) was identified as a high-yield EPS producer.
  • Optimal production medium yielded 4.7 g/L EPS with 4% sucrose, 0.1% NaNO3, 0.002% Na2SO4, and 2% NaCl at 30°C and pH 9.
  • Spoiled grape extract supplemented with 2% NaCl increased EPS production to 4.357 mg/mL.
  • Supplementation of spoiled fig or grape extract with 0.2 g/L Na2SO4 and 1 g/L NaNO3 enhanced EPS production.

Conclusions:

  • Spoiled figs and grapes are viable, sustainable substrates for bacterial EPS production.
  • Nutritional optimization significantly enhances EPS yield from these waste materials.
  • This research supports eco-friendly bioprocessing for valuable biopolymer generation.