Identification and classification of beneficial microbes is of the highest significance in food
science and related industries. Conventional phenotypic approaches pose many …

Polymerase chain reaction–single-strand conformation polymorphism (PCR-SSCP) and
PCR–restriction fragment length polymorphism (PCR-RFLP) are two independent methods …

Background Polyphenols have been implicated to have numerous health benefits, and
much of these are attributed to the metabolism of phenolic compounds by gut microbiota …

A novel universal Surface-enhanced Raman Spectroscopy (SERS) based aptasensor
platform for the trace detection of Aflatoxin B1 (AFB1), a common food contaminating …

Analyses to ensure food safety and quality are more relevant now because of rapid changes
in the quantity, diversity and mobility of food. Food-contamination must be determined to …

Cold-adapted bioinoculants are considered as harbingers of sustainable hill agriculture.
Therefore, two previously characterized psychrotolerant diazotrophs, Pseudomonas jesenii …

Economic profit-driven food adulteration has become widespread in the dairy industry. One
of the most common forms of dairy adulteration is the substitution of low-priced milk for high …

Fungal infections (mycoses) represent a major health issue in humans. They have emerged
as a global concern for medical professionals by causing high morbidity and mortality …

Halal authentication has become essential in the food industry to ensure food is free from
any prohibited ingredients according to Islamic law. Diversification of food origin and …

Background Psychrotrophic microorganisms reproduce rapidly, producing some high
thermal stability lipases and proteases in refrigerated foods, which have negative effects on …