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

1.7K
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...
1.7K
Microorganisms in Agriculture and Food industry01:27

Microorganisms in Agriculture and Food industry

1.7K
Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
1.7K
Environmental Applications of Microorganisms01:30

Environmental Applications of Microorganisms

1.3K
Microorganisms play a pivotal role in maintaining ecosystem balance by recycling essential elements such as carbon, nitrogen, and phosphorus, as well as supporting processes like bioremediation, wastewater treatment, and biofuel production.Microbes in Elemental CyclesIn the carbon cycle, microorganisms decompose organic matter, releasing carbon dioxide via aerobic respiration. This carbon dioxide is subsequently used by photosynthetic organisms to synthesize organic compounds, closing the...
1.3K
Microbial Nutrition01:28

Microbial Nutrition

1.6K
Organisms exhibit remarkable metabolic diversity, categorized based on how they acquire energy and carbon. These strategies enable survival in various ecological niches and are essential for maintaining energy flow and nutrient cycling within ecosystems.Energy and Carbon SourcesOrganisms are classified as phototrophs or chemotrophs based on energy acquisition. Phototrophs use light as their energy source, while chemotrophs rely on oxidizing chemical compounds. Further differentiation arises...
1.6K
Fates of Pyruvate01:20

Fates of Pyruvate

11.5K
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...
11.5K

You might also read

Related Articles

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

Sort by
Same author

Eco-safe novel biphenyl-dimedone azo dye: synthesis, dyeing properties, computational insights, and ecotoxicological evaluation.

Environmental science and pollution research international·2026
Same author

Risk stratification in diabetic ankle fractures: a systematic review of reviews and proposal of the MADRAS scoring system.

Cardiovascular diabetology. Endocrinology reports·2026
Same author

Dough Functional Properties and Bread Quality of Stone-Milled Refined Flours in Comparison to Traditional HRS Wheat Flours.

Foods (Basel, Switzerland)·2026
Same author

Physicians' perspectives on shared decision-making in antibiotic prescriptions for acute respiratory tract infections at a primary healthcare centre in ethiopia: a qualitative study.

NPJ primary care respiratory medicine·2026
Same author

Advanced molecular mechanisms underlying the anti-aging effects of <i>Ipomoea batatas</i> L. (sweet potato) leaves: bioactive compounds, cellular pathways, and functional food applications.

Critical reviews in food science and nutrition·2026
Same author

Blending with quinoa flour enhances the quality of fish balls: A natural strategy for inhibiting freeze-thaw deterioration.

Food chemistry·2026
Same journal

Multifunctional meat packaging in the digital era: a scoping review of innovations, gaps, and future pathways.

Critical reviews in food science and nutrition·2026
Same journal

Ginsenosides mitigate multi-organ aging: mechanistic insights from a preclinical systematic review and meta-analysis.

Critical reviews in food science and nutrition·2026
Same journal

Analyte-electrode interactions and analytical performance of electrochemical-SERS in complex food matrices.

Critical reviews in food science and nutrition·2026
Same journal

Modified starch-based carriers for bioactive compound delivery: advances in modification strategies, release mechanisms, and functional performance.

Critical reviews in food science and nutrition·2026
Same journal

Advances in oral delivery systems for alpha-linolenic acid: mechanisms, bioavailability, and applications in functional foods.

Critical reviews in food science and nutrition·2026
Same journal

Gelatin-polyelectrolyte polysaccharide complexes for encapsulation of natural pigments: formation mechanisms and functionality.

Critical reviews in food science and nutrition·2026
See all related articles

Related Experiment Video

Updated: Feb 26, 2026

Workflow Based on the Combination of Isotopic Tracer Experiments to Investigate Microbial Metabolism of Multiple Nutrient Sources
12:47

Workflow Based on the Combination of Isotopic Tracer Experiments to Investigate Microbial Metabolism of Multiple Nutrient Sources

Published on: January 22, 2018

10.0K

Microbial fermentation of cereals: nutritional, techno-functional, and compositional transformations toward

Yufeng Lin1, Emad Karrar1, Shahidul Islam1

  • 1Department of Plant Sciences, North Dakota State University, Fargo, ND, USA.

Critical Reviews in Food Science and Nutrition
|February 25, 2026
PubMed
Summary
This summary is machine-generated.

Microbial fermentation enhances cereal grains into nutrient-rich ingredients by altering their composition and improving digestibility. This review explores how fermentation impacts cereal properties and discusses future data-driven optimization strategies.

Keywords:
Artificial intelligencecerealsfunctional propertiesnutritional qualityprecision fermentation

More Related Videos

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
14:53

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol

Published on: October 24, 2016

12.0K
High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
05:55

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.

Published on: June 16, 2018

7.5K

Related Experiment Videos

Last Updated: Feb 26, 2026

Workflow Based on the Combination of Isotopic Tracer Experiments to Investigate Microbial Metabolism of Multiple Nutrient Sources
12:47

Workflow Based on the Combination of Isotopic Tracer Experiments to Investigate Microbial Metabolism of Multiple Nutrient Sources

Published on: January 22, 2018

10.0K
Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
14:53

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol

Published on: October 24, 2016

12.0K
High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
05:55

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.

Published on: June 16, 2018

7.5K

Area of Science:

  • Food Science & Technology
  • Microbiology
  • Biotechnology

Background:

  • Cereal fermentation is a vital bioprocess transforming staple grains into value-added food ingredients.
  • Microbial action significantly modifies cereal composition, nutritional value, and techno-functional properties.

Purpose of the Study:

  • To review the impact of microbial fermentation on cereal compositional, nutritional, and techno-functional characteristics.
  • To assess critical fermentation parameters influencing cereal product quality and stability.
  • To explore the potential of data-driven approaches for optimizing cereal fermentation.

Main Methods:

  • Systematic review of existing literature on cereal fermentation.
  • Analysis of molecular and structural changes in cereal components (carbohydrates, proteins, lipids, fiber).
  • Assessment of fermentation parameters and their effects on product quality.

Main Results:

  • Fermentation induces significant molecular and structural transitions in cereal macronutrients and fiber.
  • Changes are linked to enhanced digestibility, bioactive compound release, and improved processing traits (pasting, rheology).
  • Critical parameters like substrate, pretreatment, and inoculum selection profoundly affect outcomes.

Conclusions:

  • Microbial fermentation offers a powerful strategy for enhancing cereal nutritional and functional properties.
  • Understanding fermentation parameters is key to controlling product quality and stability.
  • Future research should focus on integrating data-driven methods for predictive modeling and process optimization in cereal fermentation.