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

Microbes in Food Production01:29

Microbes in Food Production

407
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...
407
Microbes in Beverage Production01:25

Microbes in Beverage Production

300
Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
300
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

330
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...
330
Upstream Processing01:27

Upstream Processing

102
Upstream processing represents a critical phase in biomanufacturing, wherein biological systems such as microorganisms, mammalian cells, or insect cells are cultivated to produce therapeutic proteins, vaccines, enzymes, or other biologically derived products. This phase encompasses all steps from the selection and genetic manipulation of the production organism to the cultivation of cells in bioreactors under tightly controlled environmental conditions.Host Selection and Genetic OptimizationThe...
102
Production of Organic Acids01:25

Production of Organic Acids

111
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...
111
Production of Antibiotics01:27

Production of Antibiotics

281
Penicillin, one of the earliest and most widely used antibiotics, is produced industrially by the filamentous fungus Penicillium chrysogenum. Large stirred-tank bioreactors ranging from tens to hundreds of thousands of liters maintain tightly controlled temperature, pH, and dissolved oxygen conditions to support fungal metabolism and maximize antibiotic yield. Penicillin is a secondary metabolite, synthesized primarily during the stationary growth phase, which requires a carefully managed...
281

You might also read

Related Articles

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

Sort by
Same author

Influence of Harvesting and Seasonal Variability on the Physicochemical and Antioxidant Properties of Native Bee <i>(Tetragonisca fiebrigi)</i> Honey from Bolivia's Tropical Dry Forests.

Molecules (Basel, Switzerland)·2026
Same author

Impact of Pre-Treatment Strategies on Enzymatic Hydrolysis of Alternative Protein Sources: Case Study for Black Soldier Fly Larvae.

Molecules (Basel, Switzerland)·2026
Same author

Valorization of <i>Pterospartum tridentatum</i> (Carqueja) Stems: Influence of Extraction Methods on Phenolic Composition, Antioxidant Capacity, and Functional Bioactivity.

Foods (Basel, Switzerland)·2026
Same author

Gut Microbiota Modulation by Carboxymethyl Cellulose and Carrageenan: Current Evidence and Health Implications.

Foods (Basel, Switzerland)·2026
Same author

Processing and Valorization of Wheat Bran, Germ and Their Fractions: An Evidence-Graded Review of Composition, Technologies and Applications.

Foods (Basel, Switzerland)·2026
Same author

Upcycled Orange Peel Ingredients for Gastrointestinal and Cardiometabolic Health: A Scoping Review and Market Perspectives.

Nutrients·2026
Same journal

The Potential for Bioactive Peptide Production in a Fermented Dairy Beverage Based on Chickpea Water Extract Using Proteolytic Lactic Acid Bacteria.

Foods (Basel, Switzerland)·2026
Same journal

Influence of Protein Concentration on Heat-Induced Fouling of Oat Drink.

Foods (Basel, Switzerland)·2026
Same journal

Microalgae as Future Foods: Unlocking Their Potential and Overcoming Barriers to Market Adoption and Commercialization.

Foods (Basel, Switzerland)·2026
Same journal

Effect of High-Intensity Ultrasound and Calcium Chelation on Functional Properties of Casein Micelles.

Foods (Basel, Switzerland)·2026
Same journal

GC-MS and GC-IMS Based Metabolomics Combined with Cellular Assays to Characterize Volatile Compounds and Pharmacological Activity of <i>Lysimachia foenum-graecum</i> Hance from Different Origins.

Foods (Basel, Switzerland)·2026
Same journal

Research on the Potential Mechanism of Guanine Nucleotides Enhancing the Tolerance of <i>Lactiplantibacillus plantarum</i> Y12.

Foods (Basel, Switzerland)·2026
See all related articles

Related Experiment Video

Updated: May 5, 2026

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

23.6K

Clean Label Approaches in Cheese Production: Where Are We?

Jaime Fernandes1,2, Sandra Gomes1,2, Fernando H Reboredo2,3

  • 1UTI-Unidade de Tecnologia e Inovação, Instituto Nacional de Investigação Agrária e Veterinária IP, Quinta do Marquês, 2780-157 Oeiras, Portugal.

Foods (Basel, Switzerland)
|March 13, 2025
PubMed
Summary
This summary is machine-generated.

Clean Label cheese production utilizes innovative methods like non-thermal processing and natural additives to meet consumer demand for minimally processed products. Challenges include cost, shelf-life, and regulatory hurdles, requiring further research for wider adoption.

Keywords:
cheeseclean labeldairy industryedible coatingsfood safetymicrobiological controlnon-thermal processingplant extracts

More Related Videos

Metagenomic Analysis of Silage
08:43

Metagenomic Analysis of Silage

Published on: January 13, 2017

18.1K
Evaluation of the Efficacy of Organic Peroxyacids for Eradicating Dairy Biofilms Using an Approach Combining Static and Dynamic Methods
11:47

Evaluation of the Efficacy of Organic Peroxyacids for Eradicating Dairy Biofilms Using an Approach Combining Static and Dynamic Methods

Published on: December 9, 2022

1.6K

Related Experiment Videos

Last Updated: May 5, 2026

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

23.6K
Metagenomic Analysis of Silage
08:43

Metagenomic Analysis of Silage

Published on: January 13, 2017

18.1K
Evaluation of the Efficacy of Organic Peroxyacids for Eradicating Dairy Biofilms Using an Approach Combining Static and Dynamic Methods
11:47

Evaluation of the Efficacy of Organic Peroxyacids for Eradicating Dairy Biofilms Using an Approach Combining Static and Dynamic Methods

Published on: December 9, 2022

1.6K

Area of Science:

  • Food Science and Technology
  • Microbiology
  • Sustainable Food Systems

Background:

  • Growing consumer demand for minimally processed foods drives the Clean Label trend in the cheese industry.
  • Traditional cheese production often relies on synthetic additives, prompting a search for natural alternatives.
  • Maintaining food safety, sensory attributes, and shelf-life are critical considerations for Clean Label cheese.

Purpose of the Study:

  • To review and evaluate various strategies for implementing Clean Label principles in cheese production.
  • To assess the efficacy of novel technologies and natural ingredients in achieving Clean Label goals.
  • To identify challenges and future research directions for advancing Clean Label cheese.

Main Methods:

  • Exploration of non-thermal processing technologies: high-pressure processing (HPP), pulsed electric fields (PEF), UV, and visible light (VL).
  • Investigation of microbiological strategies: protective cultures, postbiotics, and bacteriophages.
  • Assessment of natural additives: plant extracts and edible coatings.

Main Results:

  • Non-thermal technologies effectively control microbial growth while preserving cheese quality.
  • Microbiological strategies and plant extracts offer natural alternatives to synthetic preservatives.
  • Edible coatings show promise, especially when combined with other methods.
  • Challenges include increased production costs, technical limitations, potential shelf-life reduction, and regulatory complexities.

Conclusions:

  • Multiple innovative approaches exist for developing Clean Label cheese.
  • Overcoming economic, technical, and regulatory barriers is crucial for market expansion.
  • Further research into bioactive peptides, sustainable packaging, and advanced microbial control is essential.