Vol. 11 No. 4 (2022): February - March | Journal of microbiology, biotechnology and food sciences

Microbiology

USE OF BACTERIOPHAGES AS A TARGET SPECIFIC THERAPY AGAINST FOOD-BORNE PATHOGENS IN FOOD INDUSTRY- A REVIEW Bacteriophage

Fozia Hameed, Julie D Bandral, Neeraj Gupta, Gulzar Ahmad Nayik, Moonika Sood, Rukhsana Rahman

e2949
- PDF
COMPARISON OF DNA STANDARDS FOR REAL-TIME PCR-BASED QUANTIFICATION OF LACTOBACILLUS ACIDOPHILUS IN DAIRY PRODUCTS DNA standards for quantification of probiotics

Monir-sadat Shakeri

e3738
- PDF
BACTERIAL INHIBITORY EFFECT OF ALGERIAN POMEGRANATE (Punica Granatum L.) EXTRACTS (PEEL, JUICE, AND SEED) AGAINST MULTIDRUG RESISTANT BACTERIA

Aicha DEBIB, Soumaya Menadi, Fatima SAHNOUNIâ€Ž, Mohamed Nadjib BOUKHATEM, celia OUAHCHIA, Amel KACED

e4622
- PDF
EXPRESSION PROFILE OF SARS-COV-2 ENTRY RECEPTOR ACE2 IN THE HEPATOCELLULAR CARCINOMA AND ITS IMPACT ON COVID-19 PATIENTS

Md. Golzar Hossain, Sharmin Akter, Md Jamal Uddin

e5140
- PDF
A REVIEW OF CURRENT KNOWLEDGE AND GAPS ABOUT CAMPYLOBACTER METHODS: FROM CULTURE TO CHARACTERIZATION

Aicha El Baaboua, Mohamed El maadoudi, Abdelhakim Bouyahya, Ayoub Kounnoun, Hajar Bougtaib, Belmehdi Omar, Nadia Boujida, Jamal Abrini

e4154
- PDF
PURIFICATION AND ANALYSIS CATALYTIC FUNCTIONS OF RECOMBINANT INFLUENZA VIRAL POLYMERASES

Khanh Tan Nguyen, Hung Manh Tran, Anh Tuan Trieu, Van Thi Huynh Nguyen, Hoang M. Nguyen, Phu Tran Vinh Phu

e4954
- PDF
MYCOBIOTA AND CO-OCCRURENCE OF MYCOTOXINS IN GREEN AND ROASTED COFFEE BEANS

Miroslava HlebovÃ¡, ViktÃ³ria UzsÃ¡kovÃ¡, Lenka PodhorskÃ¡, Dominika VeÅ¡elenyiovÃ¡, Michaela MrkvovÃ¡, Juraj ÄŒuboÅˆ, LukÃ¡Å¡ Hleba

e5779
- PDF
EVALUATION OF SOME TRADITIONAL THERAPEUTIC PROPERTIES OF USNEA LONGISSIMA (ASCOMYCOTA, LICHENIZED FUNGI): ANTIMICROBIAL, ANTIQUORUM AND ANTIOXIDANT

Shweta Bharti, Sanjeeva Nayaka, Rajesh kumar

e3163
- PDF
HEMATOLOGICAL AND SEROLOGICAL PARAMETERS FOR DETECTION OF COVID-19

Abduladheem Turki Jalil, Mustafa Tareq Shanshool , Saja Hussain Dilfy, Marwan Mahmood Saleh, Ahmed AbdulJabbar Suleiman

e4229
- PDF
IN VITRO ASSESSMENT OF THE ANTIVIRAL ACTIVITY OF GREEK BEE BREAD AND BEE COLLECTED POLLEN AGAINST ENTEROVIRUS D68

Nikos Asoutis Didaras, Tilemachos Dimitriou, Maria Daskou, Katerina Karatasou, Dimitris Mossialos

e4859
- PDF
Review LANTIBIOTICS OF MILK ISOLATES: A SHORT REVIEW ON CHARACTERIZATION AND POTENTIAL APPLICATIONS

Vajid Nettoor Veettil, Vijaya Chitra

e3702
- PDF
TRIAZOLE RESISTANCE IN ASPERGILLUS FUMIGATUS-A COMPREHENSIVE REVIEW

Khushbu Wadhwa, Hardeep Kaur

e4159
- PDF
QUALITATIVE AND QUANTITATIVE ENZYMATIC PROFILE OF NATIVE Trichoderma STRAINS AND BIOCONTROL POTENTIAL AGAINST Fusarium oxysporum f.sp. cubense RACE 1

Dulce JazmÃn HernÃ¡ndez-Melchor, Ronald Ferrera-Cerrato, Pablo A. LÃ³pez-PÃ©rez, Mariana R. Ferrera-RodrÃguez, Clemente de JesÃºs GarcÃa-Ãvila, Alejandro Alarcon

e3264
- PDF
CHEMICAL CHARACTERIZATION OF VOLATILE EXTRACT OF ARTEMISIA HERBA-ALBA AND STUDY OF ITS ANTIOXIDANT, ANTIMICROBIAL AND ANTIFUNGAL ACTIVITIES AND ITS INHIBITIONORY EFFECT ON CORROSION OF ALUMINUM IN HYDROGEN CHLORIDE SOLUTION

Yamen Ouchelli, Nacera Dahmani; Yassine Addi, Nacer Hechiche, Aoumar Baaliouamer

e4889
- PDF

Biotechnology

FERMENTABLE OLIGOSACCHARIDES, DISACCHARIDES, MONOSACCHARIDES AND POLYOLS AND THEIR ROLE IN FOOD DIGESTION

Dana UrminskÃ¡, Nora Haring, VladimÃr FÃ¡bry, Jana UrminskÃ¡

e5521
- PDF
APPLICATIONS OF PLANT LECTINS IN BIOTECHNOLOGY AND THERAPEUTICS Plant lectins application

SANJAY NAIK, SANJIT KUMAR

e4224
- PDF
A PRIMARY APPROACH FOR SEPARATION AND CHARACTERIZATION OF Î±-AMYLASE FROM WHITE PITAYA (HYLOCEREUS UNDATUS) PEELS BY POLYMER/SALT TWO PHASE SYSTEM

Zahra Shad, Anis Shobirin Meor Hussin, Behrouz Akbari-adergani

e3467
- PDF
ASSESSMENT OF THE ANTIOXIDANT POWER OF IN VITRO OBTAINED COLEUS FORSKOHLII BRIQ

Geneva Maria, Ira Stancheva, Elisaveta Kirova, Maria Petrova, Saber Hendawy, Ely Zayova

e3840
- PDF
EFFECT OF DI-(2-ETHYLHEXYL) PHTHALATE (DEHP) EXPOSURE ON MICROARCHITECTURE OF FEMORAL BONE IN MALE LABORATORY MOUSE: PRELIMINARY RESULTS

Eva Å ulkovÃ¡, Ramona BabosovÃ¡, Branislav Kolena, Zuzana PolÃ¡ÄikovÃ¡, Henrieta HlisnÃkovÃ¡, Miroslava Å idlovskÃ¡, MÃ¡ria VondrÃ¡kovÃ¡, Monika MartiniakovÃ¡, Ida PetroviÄovÃ¡

e4435
- PDF
NOVEL SPECIFIC PRIMERS FOR THE SPECIFIC DETECTION OF FUSARIUM OXYSPORUM F. SP. CUBENSE BASED ON SYBR GREEN REAL-TIME PCR

Nongnid Prachaiboon, Thanwanit Thanyasiriwat, Praphat Kawicha

e4767
- PDF
GENOME-PLASMON INTERACTION EFFECT ON RESISTANCE TO SEPTORIOSIS IN WINTER TRITICUM AESTIVUM L ALLOPLASMATIC LINES

Yonchao Li, Volodymyr Vlasenko, Olha Bakumenko, Ihor Kovalenko, Vasyl Bilokopytov, Dongxiao Li, Gan Li

e5132
- PDF
VALORIZATION OF PERILLALDEHYDE MOLECULE CONTAINED IN THE ESSENTIAL OIL OF Ammodaucus Leucotrichus Coss. FROM THE SAHARAN ZONES OF MOROCCO

Omayma Bouzekri, Sabah Elgamouz, Adib Ghaleb, Ali Amechrouq, Mostafa El Idrissi, Mâ€™barek Choukrad

e4324
- PDF
BIOSYNTHESIS AND CHARACTERISTICS OF METABOLITES OF Rhodococcus erythropolis AU-1 STRAIN

Ihor Semeniuk, Nataliia Koretska, Viktoria Kochubei, Victor Lysyak, Tetyana Pokynbroda, Elena Karpenko, Halyna Midyana

e4714
- PDF

Food Sciences

NUTRIGENOMICS STUDIES TO EXPLORE ANTIAGING: Drosophila APPROACH Nutrigenomics

Vijaya Harini Sathyamurthy, Indhuja Jayaraj, Supriya Velraja, Venkatachalam Deepa Parvathi

e4814
- PDF
PREDICTING SHELF LIFE OF CHICKEN BURGER PRODUCED FROM SURIMI UNDER COMBINED USE OF THYME ESSENTIAL OIL AND MODIFIED ATMOSPHERE PACKAGING The effect of essential oils on new burgers

Azadeh Rashidimehr, ali fazlara, Mehdi Zarei, Mehdi PourMehdi, Mohammad Noshad

e1662
- PDF
THE PHYSICAL AND CHEMICAL PROPERTIES OF THE JUJUBE FRUITS AT DIFFERENT MATURATION STAGES

Fadime BegÃ¼m TEPE, Raci EKÄ°NCÄ°, Ayten EKÄ°NCÄ°

e4370
- PDF
MONITORING OF ORGANIC VOLATILE COMPOUNDS IN CRAFT BEERS DURING FERMENTATIVE PROCESS

Gisele GonÃ§alves Bortoleto, Winston Pinheiro Claro Gomes

e4761
- PDF
A REVIEW ON UNDERSTANDING OF EGG YOLK AS FUNCTIONAL INGREDIENTS

Sonal Patil, Bhakti Rao, Malhar Matondkar, Pravin Bhushette, Sachin K Sonawane

e4627
- PDF
DEVELOPMENT AND APPLICATION OF ANTIOXIDANT COATING ON Fragaria spp. STORED UNDER ISOTHERMAL CONDITIONS

Sarah Finardi, Tuany Gabriela Hoffmann, Betina Louise Angioletti, Eduarda Mueller, Raissa Souza Lazzaris, SÃ¡vio Leandro Bertoli, Miroslava HlebovÃ¡, Mars Khayrullin, Natalia Nikolaeva, Mohammad Ali Shariati, Carolina Krebs de Souza

e5432
- PDF
THE PROBIOTIC AND NUTRITIONAL CONTENT OF SOURO, AN IRANIAN TRADITIONAL FOOD

Milad Mohkam, Shiva Ghasemi Firoozabadi, Younes Ghasemi, Ahmad Gholami

e2627
- PDF
DEVELOPMENT OF A VEGAN SAUSAGE WITH YOUNG GREEN JACKFRUIT, OYSTER MUSHROOM, AND COCONUT FLOUR AS AN ENVIRONMENTALLY FRIENDLY PRODUCT WITH CLEANER PRODUCTION APPROACH

Iranga Paranagama, Indira Wickramasinghe, Dulani Somendrika, Kasun Benaragama

e4029
- PDF

Vol. 11 No. 4 (2022): February - March

Full Issue

Microbiology

USE OF BACTERIOPHAGES AS A TARGET SPECIFIC THERAPY AGAINST FOOD-BORNE PATHOGENS IN FOOD INDUSTRY- A REVIEW Bacteriophage

COMPARISON OF DNA STANDARDS FOR REAL-TIME PCR-BASED QUANTIFICATION OF LACTOBACILLUS ACIDOPHILUS IN DAIRY PRODUCTS DNA standards for quantification of probiotics

BACTERIAL INHIBITORY EFFECT OF ALGERIAN POMEGRANATE (Punica Granatum L.) EXTRACTS (PEEL, JUICE, AND SEED) AGAINST MULTIDRUG RESISTANT BACTERIA

EXPRESSION PROFILE OF SARS-COV-2 ENTRY RECEPTOR ACE2 IN THE HEPATOCELLULAR CARCINOMA AND ITS IMPACT ON COVID-19 PATIENTS

A REVIEW OF CURRENT KNOWLEDGE AND GAPS ABOUT CAMPYLOBACTER METHODS: FROM CULTURE TO CHARACTERIZATION

PURIFICATION AND ANALYSIS CATALYTIC FUNCTIONS OF RECOMBINANT INFLUENZA VIRAL POLYMERASES

MYCOBIOTA AND CO-OCCRURENCE OF MYCOTOXINS IN GREEN AND ROASTED COFFEE BEANS

EVALUATION OF SOME TRADITIONAL THERAPEUTIC PROPERTIES OF USNEA LONGISSIMA (ASCOMYCOTA, LICHENIZED FUNGI): ANTIMICROBIAL, ANTIQUORUM AND ANTIOXIDANT

HEMATOLOGICAL AND SEROLOGICAL PARAMETERS FOR DETECTION OF COVID-19

IN VITRO ASSESSMENT OF THE ANTIVIRAL ACTIVITY OF GREEK BEE BREAD AND BEE COLLECTED POLLEN AGAINST ENTEROVIRUS D68

Review LANTIBIOTICS OF MILK ISOLATES: A SHORT REVIEW ON CHARACTERIZATION AND POTENTIAL APPLICATIONS

TRIAZOLE RESISTANCE IN ASPERGILLUS FUMIGATUS-A COMPREHENSIVE REVIEW

QUALITATIVE AND QUANTITATIVE ENZYMATIC PROFILE OF NATIVE Trichoderma STRAINS AND BIOCONTROL POTENTIAL AGAINST Fusarium oxysporum f.sp. cubense RACE 1

CHEMICAL CHARACTERIZATION OF VOLATILE EXTRACT OF ARTEMISIA HERBA-ALBA AND STUDY OF ITS ANTIOXIDANT, ANTIMICROBIAL AND ANTIFUNGAL ACTIVITIES AND ITS INHIBITIONORY EFFECT ON CORROSION OF ALUMINUM IN HYDROGEN CHLORIDE SOLUTION

Biotechnology

FERMENTABLE OLIGOSACCHARIDES, DISACCHARIDES, MONOSACCHARIDES AND POLYOLS AND THEIR ROLE IN FOOD DIGESTION

APPLICATIONS OF PLANT LECTINS IN BIOTECHNOLOGY AND THERAPEUTICS Plant lectins application

A PRIMARY APPROACH FOR SEPARATION AND CHARACTERIZATION OF Î±-AMYLASE FROM WHITE PITAYA (HYLOCEREUS UNDATUS) PEELS BY POLYMER/SALT TWO PHASE SYSTEM

ASSESSMENT OF THE ANTIOXIDANT POWER OF IN VITRO OBTAINED COLEUS FORSKOHLII BRIQ

EFFECT OF DI-(2-ETHYLHEXYL) PHTHALATE (DEHP) EXPOSURE ON MICROARCHITECTURE OF FEMORAL BONE IN MALE LABORATORY MOUSE: PRELIMINARY RESULTS

NOVEL SPECIFIC PRIMERS FOR THE SPECIFIC DETECTION OF FUSARIUM OXYSPORUM F. SP. CUBENSE BASED ON SYBR GREEN REAL-TIME PCR

GENOME-PLASMON INTERACTION EFFECT ON RESISTANCE TO SEPTORIOSIS IN WINTER TRITICUM AESTIVUM L ALLOPLASMATIC LINES

VALORIZATION OF PERILLALDEHYDE MOLECULE CONTAINED IN THE ESSENTIAL OIL OF Ammodaucus Leucotrichus Coss. FROM THE SAHARAN ZONES OF MOROCCO

BIOSYNTHESIS AND CHARACTERISTICS OF METABOLITES OF Rhodococcus erythropolis AU-1 STRAIN

Food Sciences

NUTRIGENOMICS STUDIES TO EXPLORE ANTIAGING: Drosophila APPROACH Nutrigenomics

PREDICTING SHELF LIFE OF CHICKEN BURGER PRODUCED FROM SURIMI UNDER COMBINED USE OF THYME ESSENTIAL OIL AND MODIFIED ATMOSPHERE PACKAGING The effect of essential oils on new burgers

THE PHYSICAL AND CHEMICAL PROPERTIES OF THE JUJUBE FRUITS AT DIFFERENT MATURATION STAGES

MONITORING OF ORGANIC VOLATILE COMPOUNDS IN CRAFT BEERS DURING FERMENTATIVE PROCESS

A REVIEW ON UNDERSTANDING OF EGG YOLK AS FUNCTIONAL INGREDIENTS

DEVELOPMENT AND APPLICATION OF ANTIOXIDANT COATING ON Fragaria spp. STORED UNDER ISOTHERMAL CONDITIONS

THE PROBIOTIC AND NUTRITIONAL CONTENT OF SOURO, AN IRANIAN TRADITIONAL FOOD

DEVELOPMENT OF A VEGAN SAUSAGE WITH YOUNG GREEN JACKFRUIT, OYSTER MUSHROOM, AND COCONUT FLOUR AS AN ENVIRONMENTALLY FRIENDLY PRODUCT WITH CLEANER PRODUCTION APPROACH

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