Rebecca Collins
With a great pleasure, I would like to express my happiness on the eve of entering into the 10th year of this Scientific Publishing Field. Initially we started this Journal of Food and Industrial Microbiology with the aim to disseminate advanced knowledge all over the globe. Thankfully, with the constant support of Eminent Editorial Board Members, Potential Reviewers and Active Authors we are able to run this journal so successfully till now and we hope it continues in near future also. Journal of Food and Industrial Microbiology provides the bimonthly publication of articles. In the year of 2019, we have published a very good number of articles, which were recent discoveries.
Mohammad vaseil, Maryam Sotoudeh Anvari*, Seyed javad Mowla, Saeede Salehi, Negin Hosseini Rouzbahani and Moeinadin Safavi
Fragile X Syndrome (FXS) is a key inherited basis of intellectual disability (ID) . It initiated by an expansion of over 200 CGG (cytosine-guanine-guanine) repeats in the 5 untranslated region (UTR) of the fragile X mental retardation 1 (FMR1) gene and consequently, the lack of fragile X mental retardation protein (FMRP) in the neurons causes developmental abnormalities in the brain.
Although one of the largest studies on cancer risk in patient with ID demonstrated increased risk of leukemia and gastrointestinal cancers, few existing articles in FXS tell us about decrease of cancer in these patients.
everyday many mechanism are described involving in FMR1 mRNA and FMRP interaction with other genes, and new information about cancer oncogenesis of FXS. This review summarizes the available articles and provides an overview of some databases contain data pertinent to cancer in this field.
Kajol Batta* and Hradesh Rajput
Tea, brewed from leaves and twig of Camellia sinensis, is considered as most widely consumed beverage after water. Tea can be classified as raw or unfermented green tea; partially fermented Oolong (red and yellow) tea; totally fermented black tea. Tea possesses significant antioxidative, antiinflammatory, antimicrobial, anticarcinogenic, antihypertensive, neuroprotective, cholesterollowering, and thermogenic properties. Green tea comprises of certain active components such as polyphenols, caffeine amino acids, flavonoids. Herbal tea or ‘tisanes’ is essentially an herbal mixture made from leaves, seeds and/ or roots of various plants. Herbal tea possesses certain medicinal properties such as anti-bacterial, anti- inflammatory properties. The objective of this review is to discuss various types of tea including herbal tea, summarizing their health benefits, preparations.
Surya Kumar
Psychrotrophs are less heat resistant than mesophiles, which are in turn less heat resistant than thermophiles; and Gram- positives are more heat resistant than Gram-negatives. Most vegetative cells are killed instantaneously at 100°C. Bacterial spores are undeniably more heat resistant than vegetative cells; thermophiles produce the most heat resistant spores while those of psychrotrophs and psychrophiles are most heat sensitive. Since spore inactivation is the chief concern in producing appertized foods, much higher temperatures are utilized in appertization processes. Yeast ascospores and the asexual spores of moulds are just somewhat more heat resistant than the vegetative cells and will regularly be killed by temperatures at or below 100°C, for example in the baking of bread. Ascospores of the mould Byssochlamys fulva, and a few other ascomycetes do show a more marked heat resistance and can be an incidental reason for issues in canned fruits which get a relatively mild heat process.
Thomas Sampson
When a food is spoiled, its characteristics are changed so that it is no longer acceptable. Such changes might not generally be microbiological in origin; a product can also become unacceptable due to insect damage, drying out, discolouration, staling or rancidity for instance, however most food spoilage is an end result of microbial activity. Microbiological food spoilage can happen in numerous exclusive ways, a number of which frequently arise in combination. Visible microbial growth can be obvious in the form of surface slime or colonies, degradation of structural components of the food can cause a loss of texture; anyway the most widely recognized sign can be chemical products of microbial metabolism, gas, pigments, polysaccharides, offodours and flavours. A general feature of microbial spoilage is its rather unexpected onset; it does not seem to grow progressively, day by day a little worse, yet more regularly as an unexpected and unpleasant revelation. This is an impression of the exponential nature of microbial multiplication and its result that microbial metabolism can also proceed at an exponentially increasing rate.
Meshari Alabdullatif
Raw Cow Milk (RCM) consumption is increasing despite the associated foodborne infection risks. In this study, consumer handling practices during transportation were simulated to investigate the impact of agitation and temperature on biofilm formation by pathogenic bacteria isolated from RCM. A total of 40 RCM samples were collected from eight dairy farms in Riyadh, Saudi Arabia. After bacterial culturing and isolation, gram staining was performed, and all pathogenic and non-pathogenic bacteria were identified using VITEK-2 and biochemical assays. To evaluate the effects of temperature and agitation on biofilm formation, isolated pathogenic bacteria were incubated for 24 h under the following conditions: 4 ? with no agitation (0 rpm), 15 ? with no agitation, 30 ? with no agitation, 30 ? with 60 rpm agitation, and 30 ? with 120 rpm agitation. Most of the isolated pathogenic bacteria exhibited a significant (p<0.01) increase in biofilm formation when grown at 30 ? compared to 4 ? and when grown with 120 rpm agitation compared to 0 rpm. This study highlights that consumer transport and storage practices (temperature and agitation) can have significant effects on the proliferation of pathogens in RCM.
Journal of Food & Industrial Microbiology received 160 citations as per Google Scholar report
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