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Related Concept Videos

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...
Methods for Controlling Microbial Growth01:29

Methods for Controlling Microbial Growth

Microbial growth control refers to various methods employed to inhibit, reduce, or eliminate microorganisms to ensure safety and hygiene across different settings. These methods are categorized based on the target environment and the level of microbial control required.Biocides are versatile agents designed to control microorganisms by either inhibiting their growth or outright killing them. These agents work through various physical, chemical, mechanical, or biological mechanisms. The...
Sources of Food Contamination01:29

Sources of Food Contamination

Contamination of food by microbial agents and natural toxins poses significant risks to public health. These hazards can be introduced at various points across the food supply chain, ranging from environmental sources to processing and storage stages. Understanding these contamination pathways is critical for developing strategies to ensure food safety.Seafood is particularly vulnerable to contamination through both environmental exposure and microbial colonization. Toxins from harmful algal...
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...
Microorganisms in Agriculture and Food industry01:27

Microorganisms in Agriculture and Food industry

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...
Scale-Up Processes01:14

Scale-Up Processes

The scale-up of microbial fermentation processes is essential in industrial biotechnology, allowing the transition from laboratory-scale experiments to commercial-scale production while aiming to maintain product yield and quality. This process requires meticulous adjustment of equipment design, process parameters, and contamination control strategies to accommodate increasing culture volumes.At the laboratory scale, cultures are typically maintained in 1 to 10-liter glass or autoclavable...

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Generic Protocol for Optimization of Heterologous Protein Production Using Automated Microbioreactor Technology
06:24

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Published on: December 15, 2017

Safe and resource-aware microbial design for food production.

Juyoung Oh1, José I Jiménez2, Juhyun Kim1

  • 1School of Life Sciences, BK21 FOUR KNU Creative BioResearch Group, Kyungpook National University, Daegu 41566, Republic of Korea.

Current Opinion in Biotechnology
|June 9, 2026
PubMed
Summary

Precision fermentation advances microbial food production. Novel cell-free and minicell systems enhance safety and efficiency, overcoming limitations for industrial food manufacturing.

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Area of Science:

  • Biotechnology
  • Food Science
  • Synthetic Biology

Background:

  • Precision fermentation enables programmable biosynthesis of food ingredients.
  • Industrial scale-up faces challenges like metabolic burden, biosafety, and downstream processing costs.
  • Current intracellular systems produce host-derived impurities, hindering food-grade applications.

Purpose of the Study:

  • Review platform-level advances in microbial food manufacturing.
  • Focus on innovations addressing industrial constraints and food industry requirements.
  • Highlight safe-by-design frameworks for next-generation food systems.

Main Methods:

  • Cell-free systems and non-replicative minicells as contained production chassis.
  • Secretion and efflux engineering for extracellular product recovery.
  • Division-of-labor microbial consortia for resource allocation.

Main Results:

  • Decoupling biosynthesis from cellular constraints improves process design.
  • Intrinsically contained systems enhance biosafety and meet food-grade standards.
  • Streamlined processes increase efficiency for industrial food manufacturing.

Conclusions:

  • These innovations integrate biosafety and process efficiency.
  • A safe-by-design framework is established for advanced microbial food systems.
  • Next-generation food systems meet regulatory and industrial needs.