Jove
Visualize
联系我们
JoVE
x logofacebook logolinkedin logoyoutube logo
关于 JoVE
概览领导团队博客JoVE 帮助中心
作者
出版流程编辑委员会范围与政策同行评审常见问题投稿
图书馆员
用户评价订阅访问资源图书馆顾问委员会常见问题
研究
JoVE JournalMethods CollectionsJoVE Encyclopedia of Experiments存档
教育
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab Manual教师资源中心教师网站
使用条款与条件
隐私政策
政策

相关概念视频

Predicting Reaction Outcomes02:24

Predicting Reaction Outcomes

11.6K
Kinetics describes the rate and path by which a reaction occurs. In contrast, thermodynamics deals with state functions and describes the properties, behavior, and components of a system. It is not concerned with the path taken by the process and cannot address the rate at which a reaction occurs. Although it does provide information about what can happen during a reaction process, it does not describe the detailed steps of what appears on an atomic or a molecular level. On the other hand,...
11.6K
Microbes in Food Production01:29

Microbes in Food Production

305
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...
305
Microbes in Beverage Production01:25

Microbes in Beverage Production

249
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...
249
Bioreactor Controls-III01:22

Bioreactor Controls-III

54
Strain improvement is a foundational strategy in industrial microbiology aimed at maximizing microbial productivity, particularly because natural isolates typically yield commercially valuable products in very low concentrations. Although optimizing the culture medium and environmental conditions can improve yields, these adjustments are inherently limited by the organism’s genetic potential. As a result, the focus shifts toward genetic modifications to enhance biosynthetic capacity. The...
54
Methods of Medium Optimization01:28

Methods of Medium Optimization

63
Optimizing growth media enhances microbial proliferation and maximizes product yield. Statistical experimental design methodologies provide structured and reproducible approaches, offering progressively higher levels of robustness and efficiency.The One-Factor-at-a-Time (OFAT) MethodThe One-Factor-at-a-Time (OFAT) method involves adjusting a single variable while keeping all others constant. However, it cannot detect interactions between variables, often leading to suboptimal outcomes when...
63

您也可能阅读

相关文章

通过共同作者、期刊和引用图与本文相关的文章。

排序
Same author

Intron location and sequence modulate gene expression in Yarrowia lipolytica.

Nucleic acids research·2026
Same author

Large-scale analysis of temporal gene expression variation in peripheral blood.

Nature communications·2026
Same author

omicsGMF: a multi-tool for dimensionality reduction, batch correction and imputation in bulk- and single-cell proteomics.

Nature communications·2026
Same author

Counting more than beans : A different take on key performance indicators for core facilities.

EMBO reports·2026
Same author

Gim3 buffers and potentiates de novo mutations that affect fluconazole susceptibility in yeast.

EMBO reports·2026
Same author

High Cell Density Fermentation of <i>Yarrowia lipolytica</i> on n-Hexadecane for the Valorization of Pyrolyzed Plastic Waste.

International journal of molecular sciences·2026
Same journal

Interplay between oxygen redox and interfacial stability of Li-rich positive electrodes in sulfide-based all-solid-state batteries.

Nature communications·2026
Same journal

Breaking dependence on melanisation imparts diversity to a dogmatic invasion strategy of phytopathogenic fungi.

Nature communications·2026
Same journal

Hydroxyl-rich nanocavities on perovskite enable nearly barrierless intramolecular hydrogen transfer for nitrate electroreduction to ammonia.

Nature communications·2026
Same journal

Household mobility responses to weather extremes in Kyrgyzstan.

Nature communications·2026
Same journal

Autonomous Motion Vision with Tri-bulk-heterojunctioned Organic Adaptation Transistor.

Nature communications·2026
Same journal

Tissue-adhesive hydrogel optical fiber for peripheral optogenetic neuromodulation.

Nature communications·2026
查看所有相关文章

相关实验视频

Updated: Apr 10, 2026

Construction of Models for Nondestructive Prediction of Ingredient Contents in Blueberries by Near-infrared Spectroscopy Based on HPLC Measurements
10:25

Construction of Models for Nondestructive Prediction of Ingredient Contents in Blueberries by Near-infrared Spectroscopy Based on HPLC Measurements

Published on: June 28, 2016

10.6K

通过机器学习预测和改进复杂的酒风味.

Michiel Schreurs1,2,3, Supinya Piampongsant1,2,3, Miguel Roncoroni1,2,3

  • 1VIB-KU Leuven Center for Microbiology, Gaston Geenslaan 1, B-3001, Leuven, Belgium.

Nature communications
|March 27, 2024
PubMed
概括
此摘要是机器生成的。

机器学习模型使用化学和感官数据准确地预测酒的味道和消费者的喜好. 这种方法识别了关键化合物,使得能够创建具有更好的口味特征的增强酒品种.

更多相关视频

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
09:12

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method

Published on: May 19, 2023

642
Integration of Animal Behavioral Assessment and Convolutional Neural Network to Study Wasabi-Alcohol Taste-Smell Interaction
06:19

Integration of Animal Behavioral Assessment and Convolutional Neural Network to Study Wasabi-Alcohol Taste-Smell Interaction

Published on: August 16, 2024

419

相关实验视频

Last Updated: Apr 10, 2026

Construction of Models for Nondestructive Prediction of Ingredient Contents in Blueberries by Near-infrared Spectroscopy Based on HPLC Measurements
10:25

Construction of Models for Nondestructive Prediction of Ingredient Contents in Blueberries by Near-infrared Spectroscopy Based on HPLC Measurements

Published on: June 28, 2016

10.6K
Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
09:12

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method

Published on: May 19, 2023

642
Integration of Animal Behavioral Assessment and Convolutional Neural Network to Study Wasabi-Alcohol Taste-Smell Interaction
06:19

Integration of Animal Behavioral Assessment and Convolutional Neural Network to Study Wasabi-Alcohol Taste-Smell Interaction

Published on: August 16, 2024

419

科学领域:

  • 食品科学 食品科学 食品科学
  • 计算化学计算化学
  • 感官科学 感官科学

背景情况:

  • 食物口味感知是复杂的,受到众多化学和外部因素的影响,使预测变得困难.
  • 了解化学成分和消费者欣赏之间的复杂关系对于食品产品的开发至关重要.

研究的目的:

  • 使用机器学习开发酒风味和消费者欣赏的预测模型.
  • 为了确定特定的化学化合物,驱动风味感知和消费者喜欢酒.
  • 为创造具有增强感官属性的定制食品奠定基础.

主要方法:

  • 对250种不同酒的200多种化学特性进行分析.
  • 由训练有素的品尝小组进行的定量描述性感官分析.
  • 整合了超过18万个消费者评论与化学和感官数据.
  • 培训和评估10个机器学习模型,包括梯度提升.

主要成果:

  • 机器学习模型,特别是渐变增强,在预测味道和消费者欣赏方面显著优于传统的统计方法.
  • 确定特定的,意想不到的化学化合物作为酒风味和消费者喜好的主要驱动因素.
  • 开发改性酒品种 (酒精和非酒精),通过添加已识别的化合物,明显提高消费者的欣赏度.

结论:

  • 大数据和机器学习有效地阐明了食品化学,味道和消费者感知之间的复杂联系.
  • 这项研究为数据驱动的新型食品设计提供了基础框架,这些新型食品具有优化的感官质量.
  • 这些发现为开发定制的食品和饮料产品铺平了道路,这些产品具有优越的,可预测的消费者吸引力.