Microbiology and Biotechnology Letters

Aims and Scope

Microbiology and Biotechnology Letters (MBL) is a journal devoted to the advancement and dissemination of scientific knowledge concerning microbiology, applied microbiology, biotechnology, bioprocess and related academic disciplines.

It covers five scientific and technological categories:
Food Microbiology (FM); MicrobialBiotechnology (MB); Fermentation Microbiology (FM); Environmental Microbiology (EM); Molecular and Cellular Microbiology (MCM). (the subcategories are available in detail online at http://www.mbl.or.kr/content/about/aims_and_scope.html). The MBL is issued four times a year and distributed by the Korean Society for Microbiology and Biotechnology (KMB).

Main Categories	Subcategories
Food Microbiology (FM)	Bioactive Compounds or Metaboltes: Function and Application Probiotics in Nutrition and Health Food Borne Pathogens and Food Safety Food Spoilage
Microbial Biotechnology (MB)	Protein Structure, Function, and Engineering Whole Cell Biocatalysis and Bioprocess Engineering Cell Culture and Biomedical Engineering Synthetic Biology and Metabolic Engineering
Fermentation Microbiology (FM)	Microbial Community Applied Microbiology Strain Isolation and Improvement Fermentation Technology Food Biotechnology and Food Processing
Environmental Microbiology (EM)	Microbial Ecology and Diversity Biodegradation and Bioremediation Microbial Genomes and Metagenomics
Molecular and Cellular Microbiology (MCM)	Microbial Genetics, Physiology and Metabolism Functional Genomics and Systems Biology Microbiome Host-Microbe Interaction and Pathogenesis

All Issue

Vol.48 No.4
December 28, 2020 eISSN 2234-7305
pISSN 1598-642X

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Enhancement of β-Cyclodextrin Production and Fabrication of Edible Antimicrobial Films Incorporated with Clove Essential Oil/β-cyclodextrin Inclusion Complex

Mohamed Farahat
Microbiol. Biotechnol. Lett. 2020;48: 12-23 https://doi.org/10.4014/mbl.1909.09016
Effects of the Mixed Fermentation of Torulaspora delbrueckii and Saccharomyces cerevisiae on the Non-Volatile and Volatile Compounds and the Antioxidant Activity in Golden Dried Longan Wine

Kanokchan Sanoppa , Tzou-Chi Huang and Ming-Chang Wu
Microbiol. Biotechnol. Lett. 2020;48: 1-11 https://doi.org/10.4014/mbl.1907.07006

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eISSN 2234-7305
pISSN 1598-642X

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Sanoppa K, Huang TC, Wu MC. Effects of the Mixed Fermentation of Torulaspora delbrueckii and Saccharomyces cerevisiae on the Non-Volatile and Volatile Compounds and the Antioxidant Activity in Golden Dried Longan Wine. Kor. J. Microbiol. Biotechnol 2020;48:1-11. https://doi.org/10.4014/mbl.1907.07006

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eISSN 2234-7305
pISSN 1598-642X

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Sanoppa K, Huang TC, Wu MC. Effects of the Mixed Fermentation of Torulaspora delbrueckii and Saccharomyces cerevisiae on the Non-Volatile and Volatile Compounds and the Antioxidant Activity in Golden Dried Longan Wine. Microbiol. Biotechnol. Lett. 2020;48:1-11.
https://doi.org/10.4014/mbl.1907.07006

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Aims and Scope

Most KeyWord ? What is Most Keyword? It is most registrated keyword in articles at this journal during for 2 years.

What is Most Keyword?

Most Read

Enhancement of β-Cyclodextrin Production and Fabrication of Edible Antimicrobial Films Incorporated with Clove Essential Oil/β-cyclodextrin Inclusion Complex

Effects of the Mixed Fermentation of Torulaspora delbrueckii and Saccharomyces cerevisiae on the Non-Volatile and Volatile Compounds and the Antioxidant Activity in Golden Dried Longan Wine

Editorial Office

Most KeyWord ?
What is Most Keyword?

It is most registrated keyword in articles at this journal during for 2 years.