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

2
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...
2
Microorganisms in Medicine and Therapeutics01:29

Microorganisms in Medicine and Therapeutics

1
Microorganisms play a fundamental role in vaccine development, gene therapy, and therapeutic production. Their biological properties are harnessed to advance medicine and public health. Beyond immunization, microorganisms contribute to gut health, antibiotic synthesis, and genetic disease treatment.Live Attenuated and Inactivated VaccinesLive attenuated vaccines, such as the measles, mumps, and rubella (MMR) vaccine, utilize weakened forms of pathogens to closely resemble natural infections.
1
Microbial Fermentation01:23

Microbial Fermentation

1
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...
1
Biological Methods for Microbial Control01:28

Biological Methods for Microbial Control

2
Biological agents offer an effective means of controlling microbial growth by leveraging natural processes like predation, competition, and the secretion of antimicrobial substances.Predatory bacteria such as Bdellovibrio species target and kill pathogens like Salmonella and E. coli. They are widely used in poultry farms to control infections. Myxococcus species help combat plant-pathogenic fungi. These naturally occurring predators serve as eco-friendly alternatives to chemical pesticides and...
2
Protein Digestion01:02

Protein Digestion

102.7K
Protein digestion begins in the stomach, where the highly acidic environment can easily disrupt protein structure by exposing the peptide bonds of polypeptide chains. After polypeptide chains are broken into individual amino acids by a series of digestive enzymes, the amino acids are transported to the liver via the bloodstream to produce energy.
102.7K
Amino Acid Catabolism01:18

Amino Acid Catabolism

1
Microorganisms rely on proteins as an essential carbon and energy source, particularly in environments with limited polysaccharides or lipids. However, proteins are too large to cross the plasma membrane unaided, necessitating enzymatic degradation. Microbes secrete extracellular proteases and peptidases that hydrolyze proteins into peptides, which can then be transported across the membrane. Once inside the cell, intracellular proteases degrade these peptides into free amino acids, which...
1

You might also read

Related Articles

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

Sort by
Same author

Sustainable Recovery and Biofunctional Characterization of Polyphenol-Rich Extracts from Norway Spruce, Chestnut Wood, and Pomegranate By-Products.

Foods (Basel, Switzerland)·2026
Same author

From Waste to Worth: The Role of Fermentation in a Sustainable Future.

Foods (Basel, Switzerland)·2026
Same author

Antioxidant, Antidiabetic, Anti-Obesity, and Anti-Inflammatory Activity of Tomato-Based Functional Snack Bars Enriched with Pea and RuBisCO Proteins.

Foods (Basel, Switzerland)·2025
Same author

Antioxidant flavonol glycosides from the aerial parts of Atriplex halimus L.

Phytochemistry·2025
Same author

Antioxidant-Rich Polyfloral Bee Pollen Exerts Antimicrobial Activity and Anti-Inflammatory Effect in A549 Lung Epithelial Cells by Modulating the NF-κB Pathway.

Foods (Basel, Switzerland)·2025
Same author

Assessment of Sourdough Fermentation Impact on the Antioxidant and Anti-Inflammatory Potential of Pearl Millet from Burkina Faso.

Foods (Basel, Switzerland)·2024

Related Experiment Video

Updated: Jun 8, 2025

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

24.4K

Bioactive Peptides from Fermented Foods: Production Approaches, Sources, and Potential Health Benefits.

Laryssa Peres Fabbri1, Andrea Cavallero1, Francesca Vidotto1

  • 1Institute of Agricultural Biology and Biotechnology, National Research Council, 56124 Pisa, Italy.

Foods (Basel, Switzerland)
|November 9, 2024
PubMed
Summary

Microbial fermentation produces bioactive peptides (BAPs) with health benefits. This review explores BAP production, their health advantages, and future potential in functional foods and nutraceuticals.

Keywords:
bioactive peptidesdisease preventionfermented foodsfunctional foodshealth benefitsmicrobial fermentationnutraceuticals

More Related Videos

Preparation of High-Quality Fermented Fish Product
00:05

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

10.3K
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

7.9K

Related Experiment Videos

Last Updated: Jun 8, 2025

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

24.4K
Preparation of High-Quality Fermented Fish Product
00:05

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

10.3K
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

7.9K

Area of Science:

  • Food Science and Technology
  • Biochemistry
  • Nutraceuticals

Background:

  • Microbial fermentation enhances food nutraceutical properties.
  • Bioactive peptides (BAPs) from fermentation exhibit significant health benefits.
  • BAPs possess antimicrobial, antioxidant, antihypertensive, and anti-inflammatory activities.

Purpose of the Study:

  • To review the production of bioactive peptides during microbial fermentation.
  • To examine the influence of microbial strains and fermentation conditions on BAP quantity and quality.
  • To explore the health benefits and applications of BAPs from fermented foods.

Main Methods:

  • Literature review of studies on microbial fermentation and bioactive peptides.
  • Analysis of factors affecting BAP generation during fermentation.
  • Synthesis of information on BAP bioactivities and health implications.

Main Results:

  • Fermentation conditions and microbial strains significantly impact BAP profiles.
  • Bioactive peptides from fermented foods offer diverse health-promoting properties.
  • Fermented foods are a promising source for developing functional foods and nutraceuticals.

Conclusions:

  • Microbial fermentation is a viable strategy for producing bioactive peptides.
  • Bioactive peptides hold potential for disease prevention and health promotion.
  • Further research is needed to overcome challenges and optimize BAP production and application.