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 Beverage Production01:25

Microbes in Beverage Production

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...
Microbial Growth Measurement: Indirect Methods01:27

Microbial Growth Measurement: Indirect Methods

Estimating microbial growth is essential for understanding population dynamics and environmental adaptations. Indirect methods provide valuable insights by measuring parameters such as turbidity, metabolic activity, and biomass, enabling efficient and reproducible assessments.During exponential growth, microbial cells scatter light proportionally to their biomass, a principle used in turbidity measurements. About one million cells per milliliter produce detectable scattering, which a...
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

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...
Microbial Growth Media01:27

Microbial Growth Media

Microbial growth media are essential tools in microbiology, providing the nutrients and conditions necessary to cultivate and study microorganisms. These media are categorized by their composition, consistency, and functional roles, enabling researchers to investigate microbial physiology, behavior, and interactions.Types and Consistencies of Growth MediaGrowth media can be solid, liquid, or semisolid. Solid media, often agar-based, allow visible colony growth for isolation and enumeration.
Designing Growth Media for Bioreactors01:30

Designing Growth Media for Bioreactors

Growth media provide essential nutrients that support cell growth and metabolism, thereby enhancing the yield of valuable products such as enzymes, antibiotics, and biomass. Designing an effective growth medium involves balancing all components to prevent nutrient limitations or toxic excesses, both of which can impair growth and reduce product yields.Composition of a Typical Growth MediumA typical growth medium contains carbon and nitrogen sources, salts, vitamins, trace elements, and...
Microbes in Food Production01:29

Microbes in Food Production

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...

You might also read

Related Articles

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

Sort by
Same author

Editorial: Beyond the plate: the role of diet and the microbiota-gut-brain axis in neurodegenerative diseases.

Frontiers in nutrition·2026
Same author

Extending the shelf-life of Lentinula edodes: the interplay between ozone dosage, bacterial dynamics, and physicochemical stability.

International journal of food microbiology·2026
Same author

Microbiological Characterization of Baru Nuts From the Cerrado Biome, Brazil.

Journal of food science·2026
Same author

How Salmonella Works Under Osmotic and Desiccation Stresses.

Comprehensive reviews in food science and food safety·2026
Same author

Enhancing Chitosan Films for Egg Packaging Using Cellulose Nanocrystals and Sodium Montmorillonite Nanoparticles.

Foods (Basel, Switzerland)·2026
Same author

Modeling the inactivation of Salmonella enterica at the droplet scale during drying in hot air flow.

International journal of food microbiology·2026

Related Experiment Video

Updated: Jun 11, 2026

Individualized Reconstitution of Human Milk Microbiota: A Feasible Approach in Real-World Settings
04:16

Individualized Reconstitution of Human Milk Microbiota: A Feasible Approach in Real-World Settings

Published on: February 7, 2025

Predicting Microbial Growth Dynamics in Commercial Cocoa-Flavored Plant-Based Milk Alternatives.

Clara Mariana Gonçalves Lima1, Jaqueline Sousa Correia1, Dionísio Pedro Amorim-Neto1

  • 1Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil.

Journal of Food Science
|June 9, 2026
PubMed
Summary

Cocoa-flavored plant-based milk alternatives support bacterial growth, with temperature and product composition significantly influencing Bacillus cereus, Escherichia coli, and Salmonella Typhimurium proliferation. Optimized formulations can enhance microbial safety.

Keywords:
bacterial growth modelgrowth potentialmicrobiological safetynew foodspathogenic bacteriaplant‐based beverages

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

Evaluation of Microbial Safety of Dairies using Bacterial Proteomic Profiling via MALDI Approach
09:31

Evaluation of Microbial Safety of Dairies using Bacterial Proteomic Profiling via MALDI Approach

Published on: October 7, 2025

Related Experiment Videos

Last Updated: Jun 11, 2026

Individualized Reconstitution of Human Milk Microbiota: A Feasible Approach in Real-World Settings
04:16

Individualized Reconstitution of Human Milk Microbiota: A Feasible Approach in Real-World Settings

Published on: February 7, 2025

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

Evaluation of Microbial Safety of Dairies using Bacterial Proteomic Profiling via MALDI Approach
09:31

Evaluation of Microbial Safety of Dairies using Bacterial Proteomic Profiling via MALDI Approach

Published on: October 7, 2025

Area of Science:

  • Food Microbiology
  • Food Safety
  • Dairy Alternatives

Background:

  • Plant-based milk alternatives (PBMAs) are increasingly popular, but their microbial safety requires thorough evaluation.
  • Cocoa-flavored PBMAs present unique matrices that may influence microbial growth.
  • Understanding the interplay between PBMA composition and bacterial proliferation is crucial for consumer safety.

Purpose of the Study:

  • To assess the growth of key foodborne pathogens (Bacillus cereus, Escherichia coli, Salmonella Typhimurium) in cocoa-flavored PBMAs.
  • To investigate the impact of varying temperatures and PBMA nutritional composition on bacterial development.
  • To develop predictive models for bacterial growth based on environmental and compositional factors.

Main Methods:

  • Bacterial enumeration of B. cereus, E. coli, and S. Typhimurium in PBMAs over 12 hours at 25°C and optimal growth temperatures (30°C or 37°C).
  • Nutritional analysis of PBMA substrates and Principal Component Analysis (PCA) to identify key compositional drivers.
  • Development and validation of regression models incorporating temperature, PCA scores, and time to predict bacterial growth.

Main Results:

  • E. coli and Salmonella Typhimurium showed significantly higher growth at 37°C compared to 25°C across all PBMAs.
  • Bacillus cereus growth differences between 25°C and 30°C were minimal, with statistical significance only for specific substrates.
  • Bacterial growth was significantly influenced by species, substrate composition, and their interaction. Regression models accurately predicted growth (R² = 0.857-0.898).

Conclusions:

  • Cocoa-flavored PBMAs can support the growth of pathogenic bacteria, influenced by storage temperature and specific nutritional components (protein, fiber, fat, sodium).
  • Predictive models integrating environmental factors and composition can aid in risk assessment and formulation optimization.
  • Findings support the development of safer PBMA formulations and handling strategies to ensure consumer safety.