View on Food microbes â€“ Pharmaceutical Microbiology: Open Access
Journal of Pharmaceutical Microbiology be held by Imed Pub Publishing SL which is one of the leading international publishers of open access journals. We are overjoyed to promulgate that our Journal of Pharmaceutical Microbiology got outstretched for 5 volumes which is an enormous triumph on account of esteemed authors who made endowment to our journal more honored.
The Journal of Pharmaceutical Microbiology is a scholarly open access journal that deals with the study of Medical microbiology the study of the pathogenic microbes and the role of microbes in human illness, Pharmaceutical microbiology the study of microorganisms that are related to the production of antibiotics, enzymes, vitamins and vaccines, Industrial microbiology the exploitation of microbes for use in industrial processes
It’s our privilege to recite you as a foremost strategist in the realm of research and invite you to endowment your research penmanship and publication in forth coming issue in the form of Research, Reviews, Commentaries, Letter to Editor, Case Reports, Short Communication, Images, Conference Proceedings which will be published in our journal.
It is the study of the microorganisms that inhibit, create, or contaminate food. This includes the study of microorganisms causing food spoilage; as well as, pathogens that may cause disease especially if food is improperly cooked or stored. Those used to produce fermented foods such as cheese, yogurt, bread, beer, and wine. Then those researchers with other useful roles such as producing probiotics.
Food safety is a major focus of food microbiology. Numerous agents of disease and pathogens are readily transmitted via food which includes bacteria and viruses. Microbial toxins are also possible contaminants of food; However, microorganisms and their products can also be used to combat these pathogenic microbes. Probiotic bacteria, including those that produce bacteriocins can kill and inhibit pathogens. Alternatively, purified bacteriocins such as nisin can be added directly to food products. Finally, bacteriophages, viruses that only infect bacteria can be used to kill bacterial pathogens. Thorough preparation of food, including proper cooking, eliminates most bacteria and viruses. However, toxins produced by contaminants may not be liable to change to non-toxic forms by heating or cooking the contaminated food due to other safety conditions.
Fermentation is one of the methods to preserve food and alter its quality. Yeast, especially Saccharomyces cerevisiae, is used to leaven bread, brew beer and make wine. Certain bacteria, including lactic acid bacteria, are used to make yogurt, cheese, hot sauce, pickles, fermented sausages and dishes such as kimchi. A common effect of these fermentations is that the food product is less hospitable to other microorganisms, including pathogens and spoilage-causing microorganisms, thus extending the food's shelf-life. Some cheese varieties also require molds to ripen and develop their characteristic flavors.
Manuscripts related to the above relevant topics can be submitted to the Journal or through online. High quality submissions are expected to maintain the standard of the journal May the wings of your work reach heights of success.
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