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.
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.
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.
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.
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.
DOI: 10.37421/2572-4134.2022.8.242
Shigellae are Gram-negative, non-motile rods. Shigellae are transmitted by the direct faecal-oral route. As an outcome, food can possibly be contaminated through the grimy fingers of patients or carriers. The transfer of Shigellae by flies rearing on faecal matter has been laid out as a vital transmission route during outbreaks. Shigella can be found in surface waters and furthermore within contaminated drinking water. Isolation of Shigellae from food sources is a challenge. Isolation and identification of Shigella from food sources by culture needs a few days relying upon the food matrix and storage conditions. Shigella species can be grown out by the resident bacterial species found in food varieties, which might reflect the standard low numbers of the organism present in food varieties. One more factor that decreases the possibility of isolating Shigella from food varieties might be the physiological condition of the microbe at the hour of analysis. Ecological circumstances could influence its capacity to either grow or survive in any food matrix.
Omar Abdullah*, Tahir Sufi and Sanjeev Kumar
DOI: 10.37421/2572-4134.2022.8.252
Purpose: The effort of this research is to look into the connection amid eatery main qualities, client happiness, guest faithfulness and behavior goals. The significance of guest pleasure in mediating the association among eatery, service quality and interactive purposes is examined.
Design/methodology/approach: The complete model size was 296 individuals, which is adequate to get a good depiction of the comprehensive populace. The embattled example stood obtained using a non-probability sampling technique from customers who frequented five-star restaurants.
Findings: The outcomes specify that indispensable restaurant appearances have a durable auspicious influence on interactive purposes. The relationship between key restaurant elements and customer behaviour intentions is moderately facilitated by customer desire. The findings also reveal that there is a considerable disparity between customer loyalty and key restaurant attributes' importance and performance.
Originality/value: This study fills a gap on guest pleasure and trustworthiness in the food and beverage restaurants in five-star hotels, contributing to a well empathetic of customers' expectations and the key restaurant characteristics that influence guest pleasure and postdining behavior intents, influencing customer faithfulness.
DOI: 10.37421/2572-4134.2022.8.253
Food provenance and forensics are vital concepts that foster knowledge about where food comes from and carry out investigations to ensure that foodstuffs and food products are safe and quality. This study aims at examining the effect of food provenance and forensics on sustainable food practices. Three main aspects of sustainable food practices, including social impact, environmental impact, and economic impact, were assessed. A survey was created and randomly distributed to 200 people living in Abu Dhabi, out of which 152 responses were successfully completed. Multiple linear regression revealed a significant positive impact of food forensics on society, environment, and economy, while food providence had a significant impact only on society (p ≤ .05). It was also revealed that food forensics positively and significantly affect nutrition and health, workers' rights and safety, carbon footprint reduction, food loss and waste reduction, and jobs/incomes but had a significant negative effect on corporate profits. Food provenance had a significant positive impact on workers' rights and safety only. It was concluded that food forensics is of greater influence to sustainable food practices than food provenance. Food forensics provides a greater opportunity to foster better nutrition and health, promote workers' rights and safety, reduce carbon footprint, reduce food loss and wastes, and facilitate job opportunities.
DOI: 10.37421/2572-4134.2022.8.254
During the maturation of every B cell and T cell in the body, there exists a process known as VDJ recombination, which acts to instate a drastic change in the cells’ genetic makeup. The purpose of the process is to completely randomize the way the genes are arranged so that the consequential immunoglobulins and T cell receptors can take on wildly different conformations, effectively preparing for the infinite possibilities of invasions that will inevitably occur. Taking only one of each of the numerous V, D, and J segments within a locus, proteins involved in the recombination function to bring said segments adjacent to one another, cleave off their ends, and attach them side by side via extra nucleotides placed in between them. As it is the process solely responsible for the body’s ability to protect and effectively memorize a plethora of different pathogens, antigens, and viruses, VDJ recombination almost single handedly defines the role of the human immune system at large. One feature of great importance in adaptive immunity is the ability to respond to an enormous number of different antigens.
The somatic assembly of the T Cell Receptor (TCR) genes generates a diverse T cell repertoire and is an essential component of the thymocytes development.
Shivani Agrawal* and Sujeet Mrityunjay
DOI: 10.37421/2572-4134.2022.8.258
Environmental monitoring is the study of microbes which interact with surrounding ambience and monitor them by various method, in which time duration they multiply their progenies. We have monitored microbes in a food industry, as it is our responsibility to provide microbe free food. According to food and drug administration, environmental monitoring and their control is very crucial for every food industries. To evaluate the microorganism in a food industry as well as maintain the very low or negligible growth of microbes in our food by following the good laboratory practice and Cleaning In Place (CIP).
Journal of Food & Industrial Microbiology received 160 citations as per Google Scholar report
