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Journal of Food & Industrial Microbiology

ISSN: 2572-4134

Open Access

Articles in press and Articles in process

    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

      Production, consumption and benefits of different herbal tea: A review

      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.

        Review Article Pages: 1 - 5

        Is Fragile X Syndrome Protective For Subsequent Cancers? A review of literature

        Mohammad vasei, 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 (cytosineguanine-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.

Google Scholar citation report
Citations: 123

Journal of Food & Industrial Microbiology received 123 citations as per Google Scholar report

Journal of Food & Industrial Microbiology peer review process verified at publons

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