相关实验视频

Updated: Apr 30, 2026

An In Vitro Batch-culture Model to Estimate the Effects of Interventional Regimens on Human Fecal Microbiota
07:15

An In Vitro Batch-culture Model to Estimate the Effects of Interventional Regimens on Human Fecal Microbiota

Published on: July 31, 2019

9.7K

标准化kombucha与量身定制的微生物联盟开发:化合物概况和抗氧化活性在体外和Caenorhabditis elegans

Bruna Krieger Vargas1, Mariana Fensterseifer Fabricio1, Luana Schmidt1

  • 1Food Science and Technology Institute, Brazil.

Food chemistry
|July 20, 2025
PubMed
概括

这项研究表明,绿茶kombucha富含化合物,提供抗氧化剂的好处,没有毒性. 每天摄入600毫升可能会提供可行的抗氧化剂保护.

关键词:
生物活性化合物 生物活性化合物功能性饮料 功能性饮料绿茶绿茶是一种绿茶.科姆布查的毒性 科姆布查毒性氧化应激是一种氧化应激.

更多相关视频

A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation07:51

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

Published on: June 3, 2020

7.3K
Compost Microcosms as Microbially Diverse, Natural-like Environments for Microbiome Research in Caenorhabditis elegans07:19

Compost Microcosms as Microbially Diverse, Natural-like Environments for Microbiome Research in Caenorhabditis elegans

Published on: September 13, 2022

2.3K

相关概念视频

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
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