Vol. 15 No. 5 (2026): April - May | Journal of microbiology, biotechnology and food sciences

Microbiology

THE INFLUENCE OF POLYPHOSPHATE MIXTURE ON THE GROWTH OF BACTERIA SIGNIFICANT IN THE FOOD INDUSTRY

Leona Buňková, MIroslav Jaššo, Dalibor Kuchař, František Buňka

e10345
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EVALUATION OF THE ANTIULCER AND ANTIDIARRHEAL POTENTIAL OF LACTIC ACID BACTERIA ISOLATED FROM YOGURT IN ULCER AND DIARRHEA INDUCED IN WISTAR RATS

David Adeiza Zakari, Precious Adejoh Idakwoji, Martins Abubala Okpanachi, Ebere Adaeze Onyebueke, Abraham Joseph Oyiguh, Yabefa Jeremiah Akpodoitei, Chukwuma J. Taiwo Onwuatuegwu, Humphrey Afam Nwobodo, Kadiri Dickson Adejoh, Sunday Olusegun Abiodun, Onuh Kenneth Ikwulono, Patience Adejo Omebije, Idris Tsobaza Egbeja, Idris Mustapha Omenesa, Godwin Amoka Audu, Abdulbasit Anoze Aliyu, Abdulrahman Itopa Suleiman , Okeme Okwumonu Patrick

e12330
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AETIOLOGY OF GOAT INTRAMAMMARY INFECTIONS AND SUSCEPTIBILITY OF ISOLATED PATHOGENS TOWARD ANTIBIOTICS

Barbora Gancárová, Kristína Tvarožková, Michal Uhrinčať, Lucia Mačuhová, Miroslav Benić, Vladimir Tancin

e12246
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BIOTECHNOLOGICAL POTENTIAL AND PHYSIOLOGICAL ADAPTATION OF POLY-EXTREMOPHILIC BACILLUS STRAINS ISOLATED FROM THE HYPERSALINE SEBKHAS OF ADRAR, ALGERIA

Ikram Mezouri, Ahmed Makhloufi, Yahia Chebloune

e13748
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IDENTIFICATION AND CHARACTERIZATION OF LIMOSILACTOBACILLUS FERMENTUM ISOLATED FROM KANGRA CURD

Disha Chauhan, Ranjit Kumar

e12381
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Biotechnology

SOYBEAN-MEDIATED GREEN SYNTHESIS OF RGO/SIO₂/ZNO NANOCOMPOSITES FOR ANTIMICROBIAL PROTECTION AND SEED NANO-PRIMING ENHANCEMENT

Mohamed M. El-Zahed, Manal A. Abdelhamid, Mamdouh M. Nemat Alla, Enas G. Badran

e13967
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USE OF TRAP MARKERS TO DETERMINE GENETIC RELATEDNESS IN NEW CASTOR BEAN (RICINUS COMMUNIS L.) LINES

Martin Vivodik, Emre Sevindik, Želmíra Balážová, Milan Chňapek, Martin Bačkor

e12482
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None HORSE MEAT QUALITY: MATURATION ANALYSIS AND EVALUATION IN THE PRODUCTION PROCESS

Talgat Amangalievich Mukhamedov, Saule Maralovna Mukhamedova

e13067
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REVOLUTIONIZING STRUCTURAL BIOLOGY: ARTIFICIAL INTELLIGENCE (AI) APPROACHES FROM PROTEIN SEQUENCE TO FUNCTION

Fakeha Shaikh, Ashish Uzgare

e13736
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ENHANCING SOLUBLE EXPRESSION AND ONE-STEP PURIFICATION OF AFRICAN SWINE FEVER VIRUS P30 PROTEIN IN E. COLI USING A GST-SNAC DUAL-TAG SYSTEM

Phuong-Tram Nguyen-Huynh, Thuy-Dung Mai-Hoang, Tan-Liem Nguyen, Thu-Phuong Thi Le, Thanh-Tan Nguyen, Hieu Tran-Van

e13838
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OPTIMIZATION OF PREBIOTIC RATIO FOR IMPROVED BSH ACTIVITY OF ENTEROCOCCUS FAECALIS CGZ3

Koushik Koujalagi, Alok Kumar Malaviya

e12411
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Food Sciences

CONTENT OF CHEMICAL ELEMENTS IN "BRYNDZA" (SLOVAK TRADITIONAL SHEEP CHEESE) FROM SUPERMARKET AND HEALTH RISK ASSESSMENT OF ITS CONSUMPTION

Simona Almášiová, Robert Toman, Martina Pšenková, Vladimír Tančin, Ivona Jančo

e13657
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Research Article COMPARATIVE CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM BOVINE AND NON-BOVINE MILK: FUNCTIONAL, ANTIMICROBIAL AND COSMETIC PERSPECTIVES

Pushparaj Indumathi, Rani R Ajitha

e13888
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NUTRITIONAL AND SENSORY POTENTIAL OF INNOVATIVE VEGETABLE SAUCES IN THE CONTEXT OF PROCESSING CHANGES AND TECHNOLOGICAL MODIFICATIONS

Andrea Mendelova, Ľubomír Mendel, Miriam Solgajová, Jozef Golian, Anna Kolesárová

e13822
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ANTIBACTERIAL AND ANTIOXIDANT ACTIVITIES OF HONEY FROM SOUTHWESTERN SLOVAKIA

Sona Felsociova, Simona Kunová, Eva Ivanišová

e13948
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THE OCCURRENCE OF SALMONELLA SPP. AND CAMPYLOBACTER SPP. IN BROILER CHICKEN CARCASSES FROM ONE COMMERCIAL POULTRY PROCESSING PLANT IN SERBIA

Nevena Grković, Nikola Čobanović, Branko Suvajdžić, Ivan Vićić, Nedjeljko Karabasil, Mirjana Dimitrijević

e12223
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SENSORY PERCEPTION OF FRUIT IN INDIVIDUALS WITH AUTISM SPECTRUM DISORDER: SHAPE, COLOR AND TASTE ASSOCIATIONS

Rogelio Berbel, Hanán Issa-Issa, Marina Martínez, Jordi Aracil, Enrique Roche, Lucía Vásquez, Javier Sáez-Valero, Javier Aranceta, Angel Carbonell Barrachina, Elena García-García

e12911
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EFFECT OF SHADING NET COLOR ON HARVEST AGE AND FRUIT QUALITY OF MD2 PINEAPPLE (ANANAS COMOSUS L. Merr.)

Wilda Yanti, Soesiladi Esti Widodo, David Chandra, Agus Karyanto, Diego Mauricio Cano Reinoso

e13911
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THE AMINO ACID AND FATTY ACID PROFILE OF WILD DUCK (ANAS PLATYRHYNCHOS) MEAT

Adriana Pavelková, Peter Hascik, Jana Tkáčová, Martin Fik

e11695
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MICROBIAL CHARACTERISTICS OF A TRADITIONALLY FERMENTED SPICE: THE CASE OF DATTA/QOCHQOCHA IN ETHIOPIA

Tesfaye Legesse, Solomon Ali, Aynadis Hailemariam, Wondemagegnhu Tigeneh, Zelalem Debebe

e12379
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ENHANCED RECOVERY OF SUGARS, PHENOLICS, AND TERPENES FROM CITRUS PARADISI CV. SHAMBER (GRAPE FRUIT) JUICE USING ADVANCED EXTRACTION TECHNOLOGIES

Wassem Ahmed , Laiba Mumtaz, Rafia Azmat , Mohamed Fawzy Ramadan, Abdul Qayyum

e12701
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REFERENCE MATERIALS FOR MICROPLASTICS: KEY TO STANDARDIZATION AND VALIDATION OF METHODS IN FOOD AND THE ENVIRONMENT

Jozef Čapla, Peter Zajác, Jozef Čurlej, Martina Fikselová, Lukáš Hleba

e13092
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THE IMPACT OF NON-STANDARD BARLEY QUALITY ON THE MALTING PROCESS AND ITS UTILIZATION POSSIBILITIES

Štefan Dráb, Miriam Solgajová, Andrea Mendelová, Ján Mareček, Blažena Drábová

e13952
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PHYSICO-CHEMICAL, ANTIOXIDANT AND SENSORY EVALUATION OF SPIRULINA-ENRICHED DRY-FERMENTED SAUSAGES WITH PROTECTIVE MICROBIAL CULTURES ADDITION

Jan Slováček, Aneta Kocandová, Šárka Nedomová, Andrea Roztočilová, Adam Kovál, Kateřina Kadlecová, Veronika Božena Hendrychová, Barbora Odehnalová, Gabriela Dřínovská, Andrea Ridošková, Miroslav Jůzl

e12985
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TRACING THE TRUE COFFEE BEANS: A CLOSER LOOK AT ADULTERATION AND AUTHENTICATION

Ľubomír Belej, Alžbeta Demianová, Alica Bobková, Terézia Švecová, Lukáš Jurčaga

e13924
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SHELF-LIFE ANALYSIS OF POTATO MILK AND POTATO YOGURT STORED AT DIFFERENT TEMPERATURES AND VIABILITY OF Lactobacillus brevis IN POTATO YOGURT

Anitha S, A Manivannan

e11953
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WATERMELON RIND TUTTI FRUTTI: A STEP TOWARDS ZERO-WASTE FOOD PROCESSING

K. Jothilakshmi, S. Arokiamary, E. Tamilselvi, Kavith shree, J. Aravind

e12763
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Other

FADS2-23 POLYMORPHISM: A POTENTIAL MARKER FOR ECONOMIC TRAITS IN HOLSTEIN CATTLE SELECTION

Martina Miluchová, Michal Gabor, Juraj Candrák

e12402
- PDF

Vol. 15 No. 5 (2026): April - May

Microbiology

THE INFLUENCE OF POLYPHOSPHATE MIXTURE ON THE GROWTH OF BACTERIA SIGNIFICANT IN THE FOOD INDUSTRY

EVALUATION OF THE ANTIULCER AND ANTIDIARRHEAL POTENTIAL OF LACTIC ACID BACTERIA ISOLATED FROM YOGURT IN ULCER AND DIARRHEA INDUCED IN WISTAR RATS

AETIOLOGY OF GOAT INTRAMAMMARY INFECTIONS AND SUSCEPTIBILITY OF ISOLATED PATHOGENS TOWARD ANTIBIOTICS

BIOTECHNOLOGICAL POTENTIAL AND PHYSIOLOGICAL ADAPTATION OF POLY-EXTREMOPHILIC BACILLUS STRAINS ISOLATED FROM THE HYPERSALINE SEBKHAS OF ADRAR, ALGERIA

IDENTIFICATION AND CHARACTERIZATION OF LIMOSILACTOBACILLUS FERMENTUM ISOLATED FROM KANGRA CURD

Biotechnology

SOYBEAN-MEDIATED GREEN SYNTHESIS OF RGO/SIO₂/ZNO NANOCOMPOSITES FOR ANTIMICROBIAL PROTECTION AND SEED NANO-PRIMING ENHANCEMENT

USE OF TRAP MARKERS TO DETERMINE GENETIC RELATEDNESS IN NEW CASTOR BEAN (RICINUS COMMUNIS L.) LINES

None HORSE MEAT QUALITY: MATURATION ANALYSIS AND EVALUATION IN THE PRODUCTION PROCESS

REVOLUTIONIZING STRUCTURAL BIOLOGY: ARTIFICIAL INTELLIGENCE (AI) APPROACHES FROM PROTEIN SEQUENCE TO FUNCTION

ENHANCING SOLUBLE EXPRESSION AND ONE-STEP PURIFICATION OF AFRICAN SWINE FEVER VIRUS P30 PROTEIN IN E. COLI USING A GST-SNAC DUAL-TAG SYSTEM

OPTIMIZATION OF PREBIOTIC RATIO FOR IMPROVED BSH ACTIVITY OF ENTEROCOCCUS FAECALIS CGZ3

Food Sciences

CONTENT OF CHEMICAL ELEMENTS IN "BRYNDZA" (SLOVAK TRADITIONAL SHEEP CHEESE) FROM SUPERMARKET AND HEALTH RISK ASSESSMENT OF ITS CONSUMPTION

Research Article COMPARATIVE CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM BOVINE AND NON-BOVINE MILK: FUNCTIONAL, ANTIMICROBIAL AND COSMETIC PERSPECTIVES

NUTRITIONAL AND SENSORY POTENTIAL OF INNOVATIVE VEGETABLE SAUCES IN THE CONTEXT OF PROCESSING CHANGES AND TECHNOLOGICAL MODIFICATIONS

ANTIBACTERIAL AND ANTIOXIDANT ACTIVITIES OF HONEY FROM SOUTHWESTERN SLOVAKIA

THE OCCURRENCE OF SALMONELLA SPP. AND CAMPYLOBACTER SPP. IN BROILER CHICKEN CARCASSES FROM ONE COMMERCIAL POULTRY PROCESSING PLANT IN SERBIA

SENSORY PERCEPTION OF FRUIT IN INDIVIDUALS WITH AUTISM SPECTRUM DISORDER: SHAPE, COLOR AND TASTE ASSOCIATIONS

EFFECT OF SHADING NET COLOR ON HARVEST AGE AND FRUIT QUALITY OF MD2 PINEAPPLE (ANANAS COMOSUS L. Merr.)

THE AMINO ACID AND FATTY ACID PROFILE OF WILD DUCK (ANAS PLATYRHYNCHOS) MEAT

MICROBIAL CHARACTERISTICS OF A TRADITIONALLY FERMENTED SPICE: THE CASE OF DATTA/QOCHQOCHA IN ETHIOPIA

ENHANCED RECOVERY OF SUGARS, PHENOLICS, AND TERPENES FROM CITRUS PARADISI CV. SHAMBER (GRAPE FRUIT) JUICE USING ADVANCED EXTRACTION TECHNOLOGIES

REFERENCE MATERIALS FOR MICROPLASTICS: KEY TO STANDARDIZATION AND VALIDATION OF METHODS IN FOOD AND THE ENVIRONMENT

THE IMPACT OF NON-STANDARD BARLEY QUALITY ON THE MALTING PROCESS AND ITS UTILIZATION POSSIBILITIES

PHYSICO-CHEMICAL, ANTIOXIDANT AND SENSORY EVALUATION OF SPIRULINA-ENRICHED DRY-FERMENTED SAUSAGES WITH PROTECTIVE MICROBIAL CULTURES ADDITION

TRACING THE TRUE COFFEE BEANS: A CLOSER LOOK AT ADULTERATION AND AUTHENTICATION

SHELF-LIFE ANALYSIS OF POTATO MILK AND POTATO YOGURT STORED AT DIFFERENT TEMPERATURES AND VIABILITY OF Lactobacillus brevis IN POTATO YOGURT

WATERMELON RIND TUTTI FRUTTI: A STEP TOWARDS ZERO-WASTE FOOD PROCESSING

Other

FADS2-23 POLYMORPHISM: A POTENTIAL MARKER FOR ECONOMIC TRAITS IN HOLSTEIN CATTLE SELECTION

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