相关实验视频

Updated: May 5, 2026

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

24.4K

从kombucha茶中分离出的Brettanomyces菌株的潜在益生菌和功能性质

Lara Areal-Hermida1, Pedro Coelho2,3, Ángeles Pichardo-Gallardo1

  • 1Departamento de Bioloxía Funcional e Ciencias da Saúde, Área de Microbioloxía, Universidade de Vigo, Vigo, Spain.

Frontiers in microbiology
|August 7, 2024
PubMed
概括

康布查茶港口布雷塔诺米克斯酵母具有益生菌潜力的. 这些酵母表现出极好的生存,粘附,抗氧化,抗微生物和抗瘤特性,其中一种菌株在C. elegans中延长了寿命.

关键词:
布雷塔诺米塞斯 (Brettanomyces) 是一个抗微生物活性的抗微生物活性.细胞毒性 细胞毒性康布查茶是什么意思 康布查茶长寿 长寿是一个问题.益生菌是一种益生菌.酵母酵母是一种酵母.

更多相关视频

Prospecting Microbial Strains for Bioremediation and Probiotics Development for Metaorganism Research and Preservation09:49

Prospecting Microbial Strains for Bioremediation and Probiotics Development for Metaorganism Research and Preservation

Published on: October 31, 2019

22.3K
Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality05:45

Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality

Published on: April 7, 2023

3.3K

相关概念视频

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...
2.0K
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...
403
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...
298
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...
327
Probiotics01:22

Probiotics

Probiotics are live, non-pathogenic microorganisms that confer health benefits by modulating the gut microbiota. The human gastrointestinal tract harbors a complex microbial ecosystem, and the balance of this microbiota is crucial for digestive and systemic health. Among the most extensively studied and utilized probiotics are species formerly classified within the genera Lactobacillus and Bifidobacterium. These organisms not only naturally colonize the human gut but are also consumed through...
296
Bioreactor Controls-III01:22

Bioreactor Controls-III

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...
67