Related Experiment Video

Updated: May 13, 2025

Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
05:45

Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality

Published on: April 7, 2023

3.1K

Process Optimization and Quality Improvement of Fermented Foods and Beverages

Tiziana Di Renzo1, Anna Reale1

  • 1Institute of Food Sciences, National Research Council (CNR-ISA), Via Roma 64, 83100 Avellino, Italy.

Foods (Basel, Switzerland)
|April 16, 2025
PubMed

More Related Videos

Preparation of High-Quality Fermented Fish Product00:05

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

10.1K
The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective04:40

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective

Published on: June 16, 2022

7.7K

Related Concept Videos

Fates of Pyruvate01:20

Fates of Pyruvate

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...
8.0K