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

Bacterial Phylum Firmicutes01:27

Bacterial Phylum Firmicutes

897
Firmicutes is a diverse phylum of Gram-positive bacteria characterized by a low GC content in their genomes. This phylum includes organisms with monoderm or diderm cell envelopes, highlighting a complex evolutionary history. Firmicutes comprises several major orders, including Lactobacillales, Clostridiales, and Bacillales, which exhibit remarkable diversity in their morphology, metabolism, and ecological roles.The order Lactobacillales includes lactic acid bacteria, which are fermentative...
897
Microbial Fermentation01:23

Microbial Fermentation

1.3K
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...
1.3K
Bacterial Phylum Actinobacteria01:30

Bacterial Phylum Actinobacteria

590
Coryneform bacteria are gram-positive, aerobic, nonmotile rods that exhibit irregular, club-shaped, or V-shaped arrangements. Their V-shape results from snapping division, where the inner cell wall layer forms the cross-wall, while the outer layer remains intact until it ruptures on one side, causing the daughter cells to bend away.The primary genera are Corynebacterium and Arthrobacter. Corynebacterium includes diverse species, ranging from saprophytes to pathogens like Corynebacterium...
590
Bacterial Flora of the Large Intestine01:29

Bacterial Flora of the Large Intestine

1.5K
The gut microbiome is formed by a vast and diverse community of bacteria that colonizes our large intestine. These bacteria start residing in the gut from birth and continue diversifying throughout life, influenced by factors such as diet, lifestyle, and stress. The gut bacterial community also includes bacteria from food and those that enter the colon through the anus.
The normal gut flora of the colon plays a critical role in generating essential vitamins such as vitamins K, B5, and B7.
1.5K
Other Unique Bacteria01:18

Other Unique Bacteria

401
Magnetic bacteria exhibit a directed movement called magnetotaxis, driven by structures called magnetosomes. These magnetosomes consist of chains of magnetic particles made of either magnetite (Fe₃O₄) or greigite (Fe₃S₄) and are organized in a linear conformation by a protein scaffold within invaginations of the cell membrane. The bacteria align along the north–south magnetic field lines, much like a compass needle. They are typically microaerophilic or anaerobic...
401
Bacterial Phylum Bacteroidota01:26

Bacterial Phylum Bacteroidota

559
The phylum Bacteroidota includes over 700 species classified into four primary orders: Bacteroidales, Cytophagales, Flavobacteriales, and Sphingobacteriales. These gram-negative, non-sporulating rods exhibit saccharolytic capabilities and can be aerobic or fermentative, encompassing obligate aerobes, facultative aerobes, and obligate anaerobes. Many species display gliding motility, though some are nonmotile or use flagella. The genus Bacteroides is well-studied due to its significant role in...
559

You might also read

Related Articles

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

Sort by
Same author

Functional Characterization of Postbiotics and Paraprobiotics Derived from Selected Kluyveromyces lactis Strains.

Probiotics and antimicrobial proteins·2026
Same author

Technological and In Vitro Probiotic Characterization of Yeasts Isolated from Makdous for Plant-Based Fermentations.

Current microbiology·2026
Same author

Technological and functional potentials of indigenous yeasts from traditional Tulum cheese.

World journal of microbiology & biotechnology·2025
Same author

Unveiling Genetic Diversity Among Bacterial Isolates Using SCoT Markers.

Current microbiology·2024
Same author

In Vitro Probiotic Characterization of Yeasts with their Postbiotics' Antioxidant Activity and Biofilm Inhibition Capacity.

Current microbiology·2024
Same author

In Vitro Evaluation of the Technological and Probiotic Potential of Pichia kudriavzevii Strains Isolated from Traditional Fermented Foods.

Current microbiology·2023

Related Experiment Video

Updated: Jan 12, 2026

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

9.2K

Multifunctional lactic acid bacteria isolated from traditional Makdous.

Halil İbrahim Kahve1, Furkan Aydın2, Deniz Koçan1

  • 1Department of Food Engineering, Faculty of Engineering, Aksaray University, Aksaray, 68100, Turkey.

Antonie Van Leeuwenhoek
|November 8, 2025
PubMed
Summary

Lactic acid bacteria were isolated from fermented Makdous. Promising strains, Levilactobacillus brevis SB4 and Lactiplantibacillus plantarum SB14, show potential as functional starters for fermented foods.

Keywords:
Lactic acid bacteriaMakdousMultifunctional startersProbiotic properties

More Related Videos

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

25.1K
Author Spotlight: Methods for Electroporation and Transformation Confirmation in Limosilactobacillus reuteri DSM20016
11:04

Author Spotlight: Methods for Electroporation and Transformation Confirmation in Limosilactobacillus reuteri DSM20016

Published on: June 23, 2023

4.9K

Related Experiment Videos

Last Updated: Jan 12, 2026

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

9.2K
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

25.1K
Author Spotlight: Methods for Electroporation and Transformation Confirmation in Limosilactobacillus reuteri DSM20016
11:04

Author Spotlight: Methods for Electroporation and Transformation Confirmation in Limosilactobacillus reuteri DSM20016

Published on: June 23, 2023

4.9K

Area of Science:

  • Food Microbiology
  • Fermentation Science
  • Probiotics

Background:

  • Traditionally fermented foods like Makdous are rich sources of lactic acid bacteria (LAB).
  • Selecting safe and functional LAB strains is crucial for starter culture development.

Purpose of the Study:

  • To isolate and identify LAB from Makdous.
  • To select and characterize LAB with probiotic properties for potential use as starter cultures.

Main Methods:

  • 16S rRNA gene sequencing for bacterial identification.
  • Technological characterization (acidification, exopolysaccharide production, tolerance tests).
  • In vitro assessment of probiotic properties (autoaggregation, hydrophobicity, antioxidant activity, antimicrobial effects).

Main Results:

  • Identified 29 Levilactobacillus brevis and 4 Lactiplantibacillus plantarum strains.
  • Selected five promising strains (Lev. brevis SB4, Lp. plantarum SB6, SB12, SB14, SB16) based on technological properties.
  • Lev. brevis SB4 and Lp. plantarum SB14 exhibited significant probiotic potential, including antioxidant and antimicrobial activities.

Conclusions:

  • Lev. brevis SB4 and Lp. plantarum SB14 are strong candidates as multifunctional starter cultures.
  • These strains can enhance the safety, quality, and health benefits of fermented foods.
  • Potential applications in functional foods and starter culture development.