Journal of microbiology, biotechnology and food sciences

About the Journal

The Journal of Microbiology, Biotechnology and Food Sciences is an Open Access, peer-reviewed online scientific journal published by the Faculty of Biotechnology and Food Sciences (Slovak University of Agriculture in Nitra). The major focus of the journal is regular publishing of original scientific articles, short communications and reviews about animal, plant and environmental microbiology (including bacteria, fungi, yeasts, algae, protozoa and viruses), microbial, animal and plant biotechnology and physiology, microbial, plant and animal genetics, molecular biology, agriculture and food chemistry and biochemistry, food control, evaluation and processing in food science and environmental sciences.

Journal of Microbiology, Biotechnology and Food Sciences is published 6 times per year in electronic version only.

Current Issue

Vol. 14 No. 2 (2024): October - November

Published: 2024-10-01

Journal of microbiology, biotechnology and food sciences

About the Journal

Current Issue

Full Issue

Microbiology

The IMPACT OF HONEYBEE GUT BACTERIA ON THE SURVIVAL OF HONEYBEES EXPOSED TO INSECTICIDES

IN VITRO AND IN VIVO INVESTIGATION OF PROBIOTICS ISOLATED FROM HUMAN MILK

IN-SILICOIDENTIFICATION OF FLAVONOIDS BASED INHIBITORS AGAINST SORTASE-A FROM ENTEROCOCCUS FAECALIS (Ef)

ANTIFUNGAL ACTIVITY OF TWO STREPTOMYCES SPECIES ISOLATED FROM EGYPTIAN SOIL AGAINST SOME PHYTOPATHOGENIC FUNGI

IDENTIFICATION OF ANTIBACTERIAL AGENTS AGAINST KLEBSIELLA PNEUMONIAE TARGETING THE CTX-M-15 PROTEIN USING INTEGRATED STRUCTURE MODEL-BASED VIRTUAL SCREENING METHODS

ENHANCING ELECTRICITY GENERATION USING FUNGAL LACCASE-BASED MICROBIAL FUEL CELL

PLANT-GROWTH-PROMOTING AND ANTIFUNGAL ASSET OF INDIGENOUS DROUGHT-TOLERANT RHIZOBACTERIA ISOLATED FROM OLIVE (Olea europaea L.) RHIZOSPHERE

DECIPHERING THE OILSEED BACTERIAL ENDOPHYTES AND STUDY OF THEIR ROLE AND TRIPARTITE INTERACTIONS WITH PLANTS AND PATHOGEN

SYNERGISTIC EFFECTS OF NEEM OIL AND GENTAMICIN ON PSEUDOMONAS AERUGINOSA VIA PHZM GENE DOWNREGULATION: A COMPREHENSIVE REVIEW

SHEDDING LIGHT ON GENETIC RELATIONSHIPS, PLASMID PROFILES AND ANTIBIOTIC RESISTANCE PATTERNS OF CLINICAL ESCHERICHIA COLI STRAINS: PULSED-FIELD GEL ELECTROPHORESIS PERSPECTIVE

MOLECULAR CHARACTERIZATION AND PATHOGENICITY TEST ON CITRUS FRUITS BY GREEN MOLD AND BLUE MOLD

ENTEROBACTER CLOACAE LIPOPOLYSACCHARIDE EXPORT SYSTEM PROTEIN (LPTC) GENE EXPRESSION VARIATION VIA EXPOSE TO BIOSYNTHESIZED ZINC OXIDE NANOPARTICLES

Biotechnology

ANTIMICROBIAL, ANTIOXIDANT, AND OPTIMAL CONDITION FOR EXOPOLYSACCHARIDES SECRATED FROM NEW LOCAL STRAIN-ISOLATE Bifidobacterium longum subsp. infantis strain Iraq-Basrah 3

STRUCTURE ELUCIDATION OF BIOACTIVE MATERIAL FROM STREPTOMYCES SPORORAVEUS AND ITS BIOLOGICAL ACTIVITY (PATHOGENIC MICROORGANISMS AND CYTOTOXICITY)

TWO-STEP CONTROLLED FERMENTATION USING NISIN Z-PRODUCING LACTOCOCCUS LACTIS SSP. LACTIS AND SELECTED STRAINS OF THE GENUS LACTIPLANTIBACILLUS SPP.

SCREENING FLAX FOR IDENTIFYING CADMIUM TOLERANT CULTIVARS FOR GROWTH IN POLLUTED ENVIRONMENT

CHITOSAN: AN IN-DEPTH ANALYSIS OF ITS EXTRACTION, APPLICATIONS, CONSTRAINTS, AND FUTURE PROSPECTS

Food Sciences

CONTROL OF LISTERIA MONOCYTOGENES AND STAPHYLOCOCCUS AUREUS IN MEAT AND MEAT PRODUCTS BY CELL-FREE SUPERNATANT OF BREVIBACILLUS LATEROSPORUS BGSP7 AND BGSP9

DETERMINATION OF THE OPTIMAL FERTILIZATION RATE BY A NEW BIOORGANIC FERTILIZER TO ENHANCE THE GROWTH PARAMETERS AND NUTRITIONAL QUALITY OF RED BEETROOT (BETA VULGARIS L. SSP. VULGARIS)

FATTY ACID PROFILE OF COMMON CARP (CYPRINUS CARPIO) AFTER ADDITION OF ASTAXANTHIN TO THE FEED MIXTURE

EFFECT OF SELECTED NATURAL EXTRACTS ON ANTIOXIDANT PROPERTIES AND SENSORY QUALITY OF VARIOUS CEREAL PRODUCTS

FLAVONOID AND ANTIOXIDANT ACTIVITY ANALYSIS OF ANTHOCYANIN BLACK RICE BRAN EXTRACT (ABRIBE) CV CEMPO IRENG ORIGIN FROM INDONESIA

PROBIOTIC LACTIC ACID BACTERIA FROM ADUWA KO JAANR, A LESSER-KNOWN FERMENTED GINGER BEVERAGE FROM EASTERN HIMALAYAN REGION

EFFECT OF TOMATO POMACE ON SENSORY AND TEXTURAL PROPERTIES OF RAW-COOKED MEAT PRODUCT

COMPARISON OF THE CHEMICAL COMPOSITION AND MORPHOLOGICAL CHARACTERISTICS OF DIFFERENT CARROT VARIETIES

MICROBIOLOGICAL QUALITY ASSESSMENT OF RAINBOW TROUT (ONCORHYNCHUS MYKISS) MEAT TREATED WITH ROSEMARY AND THYME DRIED HERBS AND ESSENTIAL OILS

QUALITY EVALUATION OF DEVELOPED IRON AND RETINOL ACETATE FORTIFIED YOGURT

IMPACT OF ENRICHED CO2 IN MODIFIED ATMOSPHERE PACKAGING ON THE PRESERVATION OF “PALMARITAS” STRAWBERRIES AND THE EXTENSION OF THEIR SHELF LIFE

OPTIMIZATION OF CARBOXY METHYL CELLULASE PRODUCTION BY CLADOSPORIUM SP. WITH FOOD WASTE IN BAGASSE SOLID STATE FERMENTATION USING RESPONSE SURFACE METHODOLOGY

THE EFFECT OF BARRIER TECHNOLOGIES ON THE CHEMICAL, NUTRITIONAL, SENSORY, AND MICROBIOLOGICAL QUALITY OF ARBUTUS UNEDO L. FRUITS DURING STORAGE

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