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

Fermentation01:29

Fermentation

112.7K
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...
112.7K
Extraction: Effects of pH00:53

Extraction: Effects of pH

415
Consider a neutral form of an amine, B, with a partition coefficient, K, in a liquid mixture containing organic and aqueous phases. The pH of the aqueous phase affects the charge on acidic and basic solutes, and the charged form is usually more soluble in the aqueous phase. Suppose the conjugate acid form of the amine is soluble only in the aqueous phase while the base form is soluble in both phases. Then the distribution coefficient, D, can be given as the ratio of amine concentration in the...
415

You might also read

Related Articles

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

Sort by
Same author

Biogenic Amines Control in Bacterial-Type Douchi Using Bacillus velezensis A1: Strain Screening, Process Optimization, and Industrial Validation.

Journal of food science·2026
Same author

Process optimization and characterization of fatty acids and lipid concomitants in the aqueous extraction of camellia oil.

RSC advances·2026
Same author

Metabolomic insights into homogentisic acid-mediated regulation of tocopherol enhancement in Monascus purpureus fermentation.

Food microbiology·2026
Same author

Activation of Nerve Growth Factor signaling limits the response to lenvatinib in hepatocellular carcinoma.

Signal transduction and targeted therapy·2026
Same author

Synergistic Flavor Modulation and Functional Enhancement of Douchiba via Compounding with <i>Bacillus subtilis</i>-Fermented Adlay.

Foods (Basel, Switzerland)·2025
Same author

Mechanism of the secondary metabolites and key enzymes of Monascus spp. to promote tocopherol enrichment.

Food chemistry·2025

Related Experiment Video

Updated: May 15, 2025

Capturing Actively Produced Microbial Volatile Organic Compounds from Human-Associated Samples with Vacuum-Assisted Sorbent Extraction
09:19

Capturing Actively Produced Microbial Volatile Organic Compounds from Human-Associated Samples with Vacuum-Assisted Sorbent Extraction

Published on: June 1, 2022

4.0K

Dynamic Correlation Between Bacterial Communities and Volatile Compounds During Douchiba Fermentation.

Yurou Yang1, Panpan Yang1, Anyan Wen1

  • 1School of Liquor and Food Engineering Guizhou University Guiyang China.

Food Science & Nutrition
|April 8, 2025
PubMed
Summary
This summary is machine-generated.

This study reveals the dynamic changes in bacteria and volatile compounds during Douchiba fermentation. Key genera like Bacillus and Staphylococcus influence specific flavor compounds, aiding quality control.

Keywords:
Douchibabacterial diversitycorrelation analysisvolatile compounds

More Related Videos

Analysis of Interactions between Endobiotics and Human Gut Microbiota Using In Vitro Bath Fermentation Systems
00:06

Analysis of Interactions between Endobiotics and Human Gut Microbiota Using In Vitro Bath Fermentation Systems

Published on: August 23, 2019

6.8K
PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
08:43

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

Published on: May 11, 2017

12.3K

Related Experiment Videos

Last Updated: May 15, 2025

Capturing Actively Produced Microbial Volatile Organic Compounds from Human-Associated Samples with Vacuum-Assisted Sorbent Extraction
09:19

Capturing Actively Produced Microbial Volatile Organic Compounds from Human-Associated Samples with Vacuum-Assisted Sorbent Extraction

Published on: June 1, 2022

4.0K
Analysis of Interactions between Endobiotics and Human Gut Microbiota Using In Vitro Bath Fermentation Systems
00:06

Analysis of Interactions between Endobiotics and Human Gut Microbiota Using In Vitro Bath Fermentation Systems

Published on: August 23, 2019

6.8K
PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
08:43

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

Published on: May 11, 2017

12.3K

Area of Science:

  • Food Science and Technology
  • Microbiology
  • Analytical Chemistry

Background:

  • Douchiba is a traditional fermented soybean product from Guizhou, China.
  • The microbial and volatile compound dynamics during its production are not well-documented.
  • Understanding these changes is crucial for controlling flavor and quality.

Purpose of the Study:

  • To investigate the bacterial community and volatile compound profiles during Douchiba fermentation.
  • To analyze the correlations between specific microbes and flavor compounds.
  • To provide a scientific basis for improving Douchiba's flavor quality.

Main Methods:

  • High-throughput sequencing for bacterial community analysis.
  • Headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) for volatile compound identification.
  • Spearman's correlation analysis to link microbial communities and volatile compounds.

Main Results:

  • Bacterial diversity and evenness increased during fermentation, with dominant genera including Bacillus, Staphylococcus, Tetragenococcus, Loigolactobacillus, and Virgibacillus.
  • 134 volatile compounds were identified, with ketones, alcohols, pyrazines, and acids being prominent at different stages.
  • Characteristic volatiles like 2,3,5-trimethylpyrazine, 3-methyl-1-butanol, and indole were identified, contributing to Douchiba's unique flavor.

Conclusions:

  • Specific bacterial genera, particularly Bacillus and Staphylococcus, are significantly correlated with key flavor-contributing volatile compounds.
  • These correlations provide insights into the microbial basis of Douchiba's characteristic aroma.
  • The findings offer a theoretical foundation for optimizing Douchiba fermentation and ensuring consistent product quality.