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Microbial fermentation

Microbial fermentation is a metabolic process used by microbes and some bacteria. Through this pathway, they transform chemical substances into energy and various products.

They break down energy-rich substances, often sugars like glucose, to create energy. When they have plenty of their favourite substrates and thus energy available, they avoid breaking down the substrate completely to prevent creating too much energy and heat. Instead, they store excess energy in smaller substrates to save them for later.

The process of fermentation is often used to preserve food. Microbes break down energy-rich substrates in fruit, vegetables, grains or milk to produce healthy and delicious fermented foods, such as cider, sauerkraut, beer, yoghurt or cheese.

The beauty of microbial fermentation lies in its diversity. Depending on the species and its genetic makeup, a microbe might have unique fermentation pathways. This means they can produce different molecules by branching off the fermentation pathway at various stages.

Introducing the microbiology colouring book "Coloured Bacteria from A to Z" to explore the microbial and bacterial world.

How bacteria create the smells in our world

Bacteria create various smells in our world, from pleasant aromas like freshly baked bread to the less appealing ones like body odour. As bacteria produce volatile organic compounds as part of their metabolism, these contribute to the scents we encounter in our environment, food and even on our bodies. Learn about smelly examples such as the earthy scent of geosmin produced by soil bacteria, the unique aromas in fermented foods and the role of skin bacteria in creating our body odour and smelly feet.

Microbial fermentation impacts our food, industry and health

Microbial fermentation is a metabolic process that impacts our food, health and many industries. Microbes degrade substrates and convert them into fermentation products, with different species producing unique products. This process is essential in food preservation, creating diverse and complex flavours in fermented foods. Additionally, the microbes involved in fermentation can have health benefits when consumed. Microbial fermentation also plays a significant role in industrial production.

How bacteria in your gut microbiome defend pathogens

Bacteria in your gut microbiome help you digest your food, strengthen your immune system and keep you healthy. For this, your gut bacteria keep you free from gut pathogenic bacteria by fighting them with different weapons. Here, we explore some ways gut bacteria defend pathogens and how you can help them protect you.

How bacteria gain energy from cellular respiration to fuel life

To gain energy, all organisms – including bacteria – need to break molecules apart to get their electrons. In bacteria, this process is called bacterial respiration. Here, we will look at where this energy is stored, what bacteria do with both the electrons and energy and how we use bacterial respiration for our own advantages.

What’s in your yogurt?

Yogurt is a well-loved fermented dairy with lots of health benefits. It not only provides us with valuable proteins and immune-stimulating molecules, but can also carry probiotic organisms. Here, we will look at the advantages of adding yogurt to your diet plan and what bacteria have to do with producing this creamy white dream.

Bacteria to produce alternative and green energy sources

We live in an energy crisis in which non-renewable fossil fuels damage our planet. To switch to green biofuels as energy sources, we can rely on bacteria like Zymomonas mobilis, which produces bioethanol. Read on to find out how biofuel-producing bacterial communities can help us make this planet greener and healthier.

You are what you eat: Gut bacteria share plant leftovers

When we eat plant products, we cannot always digest all their components. Instead, our gut bacteria love plant ploymers and start degrading and digesting them. And they share the leftover food with other bacteria, so that all of them together produce some very healthy molecules for us.

20 (giant) microbes everyone should have heard about

20 interesting microbes everyone should have heard about

The microbial world is super colorful and diverse.

Even though, we sometimes hear too many negative news articles about certain players of the microbial world, we should not forget about all the other interesting and helpful microbes.

To remind you that the microbial world consists of so many more players, we assembled this list of common and interesting microbes.

Cocoa fermentation involves many different bacteria and fungi

Bacteria are responsible for the delicious chocolate taste

The bacteria and fungi living on cocoa beans degrade the sugars in the fruit. With this fermentation, the so-called cocobiota produces metabolites that give chocolate its delicious taste. Read about the microbes that are part of the cocobiota and why chocolate tastes the way it does.

Bacteria have many superpowers

The incredible superpowers of bacteria: unveiling nature’s tiny heroes

Microbes and bacteria touch every aspect of our lives. They have so many superpowers that impact the environment, food production, bioremediation and even the climate. Here, we will look at 20 of the most fascinating bacterial superpowers and tell you where you might encounter them throughout your day. But don’t forget, there are plenty more.

Bacteria cause caries by producing an acidic environment.

How bacteria cause caries on your teeth

Bacteria in your mouth protect your teeth from pathogenic bacteria. When you eat lots of sugars, the pathogens can fight off your friendly bacteria. The more pathogenic bacteria grow on your teeth, the more acids they produce that can cause caries and cavities. Learn about the bacterial battles in your mouths.

Microbial fermentation is a metabolic process used by microbes and some bacteria. Through this pathway, they transform chemical substances into energy and various products.

They break down energy-rich substances, often sugars like glucose, to create energy. When they have plenty of their favourite substrates and thus energy available, they avoid breaking down the substrate completely to prevent creating too much energy and heat. Instead, they store excess energy in smaller substrates to save them for later.

The process of fermentation is often used to preserve food. Microbes break down energy-rich substrates in fruit, vegetables, grains or milk to produce healthy and delicious fermented foods, such as cider, sauerkraut, beer, yoghurt or cheese.

The beauty of microbial fermentation lies in its diversity. Depending on the species and its genetic makeup, a microbe might have unique fermentation pathways. This means they can produce different molecules by branching off the fermentation pathway at various stages.

Introducing the microbiology colouring book "Coloured Bacteria from A to Z" to explore the microbial and bacterial world.

Learn more about the fascinating world of bacteria

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Animals Antibiotics Antimicrobial resistance Bacterial communication Bacterial interactions Bacterial membrane Bacterial movement Bacterial multicellularity Bacterial stress response Biofilms Chemotaxis Extremophiles Food microbiology Fungi Health Human body Immune system Microbial communities Microbial fermentation Physiology Plants Quorum sensing Secondary metabolism Short-chain fatty acids Sporulation Toxins Virus

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Agrobacterium Akkermansia Anabaena Bacillus Bacteroides Bifidobacterium Blautia Burkholderia Caulobacter Chromobacterium Clostridium Deinococcus Enterococcus Escherichia Eubacterium Faecalibacterium Gemmatimonas Helicobacter Ideonella Janthinobacterium Klebsiella Lactobacillus Magnetospirillum Myxococcus Neisseria Oceanithermus Pseudomonas Ruminococcus Salmonella Serratia Staphylococcus Streptococcus Streptomyces Thiovulum Vibrio Wolbachia Xanthomonas Yersinia Zymomonas

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