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Related Concept Videos

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...
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...
Fermentation01:29

Fermentation

Most eukaryotic organisms require oxygen to survive and function adequately. Such organisms produce large amounts of energy during aerobic respiration by metabolizing glucose and oxygen into carbon dioxide and water. However, most eukaryotes can generate some energy in the absence of oxygen by anaerobic metabolism.
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
Microbial Fermentation01:23

Microbial Fermentation

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...
Microbial Spoilage of Food01:23

Microbial Spoilage of Food

Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...
Methods to Assess Microbial Communities01:19

Methods to Assess Microbial Communities

Microbial communities, comprising bacteria, archaea, and eukaryotic microorganisms, inhabit diverse ecosystems and play crucial roles in environmental and biological processes. Their diversity is defined by three main parameters: species richness (the number of distinct species), species abundance (the relative quantity of each species), and species evenness (how uniformly individual species are distributed in various locations). These factors together shape the structure and ecological balance...

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Related Experiment Video

Updated: Jun 25, 2026

Metagenomic Analysis of Silage
08:43

Metagenomic Analysis of Silage

Published on: January 13, 2017

Fermented foods: lessons learned from metagenomics.

Vincenzo Valentino1, Francesca De Filippis2, Danilo Ercolini2

  • 1Department of Agricultural Sciences, University of Naples Federico II, Piazza Carlo di Borbone 1, Portici (NA) 80055, Italy.

Current Opinion in Biotechnology
|June 23, 2026
PubMed
Summary

Metagenomic analysis reveals unexpected microbial diversity in fermented foods, identifying novel species and supporting probiotic discovery. This approach enhances our understanding of fermented food ecology.

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A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation
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Last Updated: Jun 25, 2026

Metagenomic Analysis of Silage
08:43

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Published on: January 13, 2017

Profiling the Bacterial Community of Fermenting Traminette Grapes during Wine Production using Metagenomic Amplicon Sequencing
07:34

Profiling the Bacterial Community of Fermenting Traminette Grapes during Wine Production using Metagenomic Amplicon Sequencing

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A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation
07:51

A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation

Published on: June 3, 2020

Area of Science:

  • Microbiology
  • Food Science
  • Genomics

Background:

  • Traditional microbiology isolated hundreds of strains from fermented foods.
  • Phenotypic traits for technological properties and health claims have been studied.
  • Culture-independent metagenomics revealed unexpected microbial diversity in fermented foods.

Purpose of the Study:

  • To present advancements in understanding fermented food ecology using metagenomics.
  • To identify novel species and decipher microbiome structure in spontaneous fermentations.
  • To highlight metagenomics' potential in identifying probiotics.

Main Methods:

  • Application of metagenomic analyses to fermented food samples.
  • Bioinformatic identification of novel microbial species.
  • Deciphering microbial community structure in spontaneous fermentations.

Main Results:

  • Metagenomics identified unexpected microbial diversity in spontaneously fermented foods.
  • Novel microbial species were identified in silico.
  • Microbiome structures of spontaneous fermentations were deciphered.
  • Metagenomics showed potential for identifying probiotics.

Conclusions:

  • Metagenomics offers groundbreaking insights into fermented food ecology.
  • This approach is crucial for discovering novel species and understanding microbial communities.
  • Integrating multi-omics approaches will advance future research in fermented foods.