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Journal of Food & Industrial Microbiology

ISSN: 2572-4134

Open Access

Articles in press and Articles in process

    Review Article Pages: 1 - 5

    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.

    Research Article Pages: 1 - 8

    Functional Prediction and Assignment of Clostridium botulinum Type A1 Operome: A Quest for Prioritizing Drug Targets

    Chellapandi P*, Roja B, Saranya S and Prathiviraj R

    DOI: 10.37421/2572-4134.2023.9.301

    Clostridium botulinum strain Hall is capable of producing a potent botulinum neurotoxin type A1 that causes food-borne, infant, and wound botulism in humans. Antibiotics and botulinum antitoxin are viable options for controlling growth and preventing botulinum intoxication in humans. The limited information on its proteins with unknown functions (operome or hypothetical proteins) hinders the discovery of new drug targets. Therefore, we aimed to apply a combined bioinformatics approach with literature support for the functional prediction, assignment, and validation of its operome. Our functional annotation scheme was based on sequence motifs, conserved domains, structures, protein folds, and evolutionary relationships of its operome. The precise functions of the 521 HPs (293 known) were annotated of which 293 HPs were previously annotated and 228 HPs not annotated from its genome. The newly identified operome contributed to the diverse cellular and metabolic processes of this organism. The function of its operome was involved in amino acid metabolism and botulinum neurotoxin biosynthesis. As a result of this study, 13 new virulence proteins from its operome were identified and characterized for their structure function relationships. The functions of new metabolic and virulence proteins allow this organism to colonize and interact with the human gastrointestinal tract. This study provides a quest for new drugs and targets for the treatment of C. botulinum underlying diseases in humans.

      Editorial Pages: 1 - 1

      Food Pathogenesis of Shigella

      Razieh Bitazar*

      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.

        Review Article Pages: 1 - 6

        Significance Of Service Quality And Its Influence On Customer Satisfaction And Customer Loyalty In The Restaurants Of Five-Star Hotels Of Delhi-NCR

        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.

        Review Article Pages: 1 - 9

        Positioning Food Provenance And Forensics At The Centre Of Sustainable Food Practices

        Denis Buttigieg Ftieni*

        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.

        Review Article Pages: 1 - 4

        The Mechanism Of VDJ Recombination In The Human Immune System

        Rostern Tembo*

        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.

        Research Article Pages: 1 - 13

        Risk Based Evaluation and Study of Environmental Monitoring in a Food Industry

        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).

            Research Pages: 1 - 4

            Evaluating the effects of temperature and agitation on biofilm formation of bacterial pathogens isolated from raw cow milk

            Meshari Alabdullatif

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            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.

              Editor Note Pages: 1 - 1

              Editor note: Journal of Food & Industrial Microbiology

              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.

                Editorial Pages: 1 - 1

                Microbiology of Food preservation

                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.

                Review Article Pages: 1 - 5

                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.

                Editorial Pages: 1 - 1

                Microbial Activity in Food

                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.

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