Frontiers in Microbiology is a leading journal in its field, exploring strategies to mitigate the detrimental effects of anthropogenic activities on the abundance, diversity, and activity of microbial communities. Indexed in PubMed Central (PMC), Scopus and the DOAJ, the journal explores the habitable world and the potential of microbial life.

Led by Field Chief Editor Prof Paul D. Cotter (Co-founder and CTO of SeqBiome; Senior Principal Research Office, Teagasc Food Research Centre), this multidisciplinary journal welcomes submissions across the entire spectrum of microbiology and advances our understanding of the role microbes play in human lives, from health care to climate change.

Topics include, but are not limited to:

ancient DNA and forensic microbiology
antimicrobials, resistance and chemotherapy
aquatic microbiology
biology of archaea
extreme microbiology
food microbiology
infectious agents and disease
microbe and virus interactions with plants
microbial physiology and metabolism
microbial symbioses
microbiological chemistry and geomicrobiology
microbiotechnology
microorganisms in vertebrate digestive systems
phage biology
systems microbiology
terrestrial microbiology
virology.

Manuscripts that focus solely on clinical aspects of diseases, such as treatment outcomes, clinical trials, patient management, and epidemiological studies, are not suitable for publication in this journal. Additionally, studies that are purely descriptive, such as the characterization of bacterial isolates or the description of new methods, without providing significant biological insights, are not within the scope of this journal.

Frontiers in Microbiology is committed to advancing developments in microorganism interactions by allowing unrestricted access to articles and communicating scientific knowledge to researchers and the public alike, to enable the scientific breakthroughs of the future.

Impact

Frontiers in Microbiology

Food Microbiology

Antimicrobials, Resistance and Chemotherapy

Participating Journals

Frontiers in Industrial Microbiology

Food