Microorganisms are the key role players in the fermentation process and in the production of fermentation products. As how they are beneficial in mediating the production of various valuable products, simultaneously we should know about the microbes that are capable of contaminating the product quality at as many possible ways and stages they can. So, the sterility of the product need to be checked at every step and quality check of the product need to done very rigorously to ensure the safety of product usage. This particular aspect of food microbiology plays an important role in identifying the industrially important microbes that are involved in various fermentations, techniques to improve the quality and quantity of the product, precautionary measures to be taken during and after the fermentation process to avoid contamination, various processing techniques that ensure the extended shelf life of the fermented products and so on.
The impact factor of journal provides quantitative assessment tool for grading, evaluating, sorting and comparing journals of similar kind. It reflects the average number of citations to recent articles published in science and social science journals in a particular year or period, and is frequently used as a proxy for the relative importance of a journal within its field. It is first devised by Eugene Garfield, the founder of the Institute for Scientific Information. The impact factor of a journal is evaluated by dividing the number of current year citations to the source items published in that journal during the previous two years.
Last date updated on September, 2014