相关实验视频

Updated: Aug 1, 2026

Monitoring Intraspecies Competition in a Bacterial Cell Population by Cocultivation of Fluorescently Labelled Strains
06:45

Monitoring Intraspecies Competition in a Bacterial Cell Population by Cocultivation of Fluorescently Labelled Strains

Published on: January 18, 2014

9.0K

在Bacillus methanolicus中确定MscS作为关键的L-谷氨酸输出者

Luciana Fernandes Brito1, Davide Luciano1, Marta Irla2

  • 1Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Trondheim, Norway.

Microbial biotechnology
|October 22, 2025
PubMed
概括

在Bacillus methanolicus中,小导电力机械敏感通道 (MscS) 输出l-谷氨酸. 调节MscS活动为这种细菌中增强氨基酸生产提供了策略.

关键词:
贝西勒斯甲诺利克斯 (Bacillus methanolicus) 是一种植物.有关RNA测序的RNA测序这是一个Homoheptamer.l-谷氨酸酸盐的使用情况机械敏感通道的频道甲基类型的人类.

更多相关视频

Recombinant Protein Expression, Crystallization, and Biophysical Studies of a Bacillus-conserved Nucleotide Pyrophosphorylase, BcMazG12:23

Recombinant Protein Expression, Crystallization, and Biophysical Studies of a Bacillus-conserved Nucleotide Pyrophosphorylase, BcMazG

Published on: May 16, 2017

7.9K
Enrichment of Native and Recombinant Extracellular Vesicles of Mycobacteria06:38

Enrichment of Native and Recombinant Extracellular Vesicles of Mycobacteria

Published on: December 8, 2023

1.5K

相关概念视频

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...
Microbes and Methanogenesis01:26

Microbes and Methanogenesis

Methanogenesis is a critical microbial process in anaerobic ecosystems responsible for the biological production of methane, a potent greenhouse gas and valuable biofuel. This metabolic pathway is primarily facilitated by methanogenic archaea, which thrive in anoxic environments such as wetlands, sediments, and animal gastrointestinal tracts. The absence of oxygen in these habitats prevents aerobic respiration, thereby favoring alternative biochemical pathways for organic matter degradation.In...
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...
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...
Production of Alcohol01:27

Production of Alcohol

Continuous fermentation is a key strategy in industrial ethanol production, particularly when efficiency, scalability, and high yields are essential. This approach allows for uninterrupted operation and optimized resource utilization. The primary feedstock, corn starch, undergoes enzymatic hydrolysis facilitated by α-amylase and glucoamylase. These enzymes break down the starch into fermentable sugars such as glucose, which are readily assimilated by fermentative microorganisms.Fermentation...
Production of Organic Acids01:25

Production of Organic Acids

Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...