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

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...
Fermentation01:29

Fermentation

113.3K
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...
113.3K
Fates of Pyruvate01:20

Fates of Pyruvate

8.3K
Pyruvate is the end product of glycolysis, where glucose is oxidized to pyruvate, simultaneously reducing NAD+ to NADH. Two molecules of ATP are also produced by substrate-level phosphorylation.
In aerobic organisms, pyruvate is metabolized via the citric acid cycle to produce reduced coenzymes NADH and FADH2. These coenzymes are then oxidized in the electron transport chain to produce ATP and, in the process, regenerate the NAD+ and FAD. As seen in some cell types and organisms, fermentation...
8.3K
Preparation of Alcohols via Addition Reactions02:15

Preparation of Alcohols via Addition Reactions

6.1K
Overview
The acid-catalyzed addition of water to the double bond of alkenes is a large-scale industrial method used to synthesize low-molecular-weight alcohols. An acidic atmosphere is required to allow the hydrogen in the water molecule to act as an electrophile and attack the double bond in an alkene. The addition of a proton to the double bond creates a carbocation intermediate. The proton preferentially bonds to the less substituted end of the double bond to create a more stable carbocation...
6.1K
Preparation of Diols and Pinacol Rearrangement01:57

Preparation of Diols and Pinacol Rearrangement

3.3K
Compounds bearing two hydroxyl groups are known as diols. When the hydroxyl groups are located on adjacent carbon atoms, the diols are called vicinal diols or glycols. Under acidic conditions, vicinal diols undergo a specific reaction called pinacol rearrangement.
The reaction begins with transferring a proton from the acid catalyst to one of the hydroxyl groups, producing an oxonium ion.
3.3K
Preparation of Alcohols via Substitution Reactions01:38

Preparation of Alcohols via Substitution Reactions

5.7K
Overview
Alcohols can be synthesized from alkyl halides via nucleophilic substitution reactions. The highly polar carbon-halogen bond in the substrate makes halide a good leaving group.  The hydroxide ion or water can act as a nucleophile to take the place of halide and form an alcohol. The substitution reactions occur via two different reaction pathways, SN1 or SN2,  depending on the nature of carbon attached to the halide.
Primary alcohols are synthesized from primary alkyl halides, and the...
5.7K

You might also read

Related Articles

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

Sort by
Same author

Genotypic and phenotypic diversity of Maudiozyma humilis: the multiple evolutionary trajectories of a domesticated yeast.

Genome biology and evolution·2026
Same author

Emergence of distinct Streptococcus pyogenes emm1 and emm12 lineages in China.

Nature microbiology·2026
Same author

Solvent dielectric constant as a predictor of polyphenol yield and antioxidant activity in extracts from moringa.

Food chemistry·2026
Same author

Emergence of azithromycin and ciprofloxacin non-susceptible genotype 4.2.2 <i>S</i>. Typhi in Fiji.

Antimicrobial agents and chemotherapy·2025
Same author

<i>Rhodotorula tropicalis</i> sp. nov., a novel red yeast of the order Sporidiobolales isolated from Thailand, Indonesia and Japan.

International journal of systematic and evolutionary microbiology·2025
Same author

Food substances alter gut resistome: Mechanisms, health impacts, and food components.

Comprehensive reviews in food science and food safety·2025

Related Experiment Video

Updated: Jun 4, 2025

Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing
07:34

Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing

Published on: December 1, 2023

648

The forgotten wine: Understanding palm wine fermentation and composition.

I Nyoman Sumerta1, Xinwei Ruan2, Kate Howell2

  • 1School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Victoria 3010, Australia; National Research and Innovation Agency (BRIN), Jakarta 10340, Indonesia.

International Journal of Food Microbiology
|December 17, 2024
PubMed
Summary

Palm wine

Keywords:
FermentationMetabolite profilingMicrobial ecologyPalm wineTraditional beveragesWine variety

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
Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
09:12

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method

Published on: May 19, 2023

581

Related Experiment Videos

Last Updated: Jun 4, 2025

Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing
07:34

Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing

Published on: December 1, 2023

648
Preparation of High-Quality Fermented Fish Product
00:05

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

10.3K
Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
09:12

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method

Published on: May 19, 2023

581

Area of Science:

  • Microbiology
  • Fermentation Science
  • Food Science

Background:

  • Palm wine, a traditional fermented beverage, holds significant socio-cultural and economic importance in tropical regions.
  • Its production relies on spontaneous fermentation by naturally occurring microbial communities in palm sap.
  • Unlike grape or rice wine, the microbial ecology and metabolite profiles of palm wine remain poorly understood.

Purpose of the Study:

  • To investigate the microbial communities and metabolite profiles of palm wine.
  • To understand the causal links between key microbial species and major metabolites.
  • To assess palm wine quality across different production regions and practices.

Main Methods:

  • Systematic review and meta-analysis of published studies on palm wine microbiology and metabolomics.
  • Comparative assessment of palm wine quality based on geographical origin and local production methods.

Main Results:

  • Identified unique microbial compositions and metabolite profiles associated with palm wine.
  • Established potential correlations between specific microbial species and dominant metabolites.
  • Highlighted regional variations in palm wine characteristics influenced by local practices.

Conclusions:

  • The study provides a comprehensive understanding of palm wine's microbial diversity and metabolite profiles.
  • Regional distinctiveness and local practices significantly impact palm wine composition and quality.
  • This research contributes to the quality control and appreciation of this overlooked fermented beverage.