View More View Less
  • 1 Corvinus University of Budapest, Budapest, Hungary
  • | 2 Ceva-Phylaxia Corporation, Szállás utca 5, H-1107 Budapest, Hungary
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $784.00

Growth and metabolic activity of several new, human origin isolates of Bifidobacterium strains were investigated. All tested bifidobacteria strains were grown well on the native soymilk medium without any additional nutrients. The fermentation processes cultured with initial cell concentrations in 105–107 cfu/ml resulted in 108 cfu/ml after 8–12 h of incubation in soymilk, and were kept viable up to the end of fermentation (48 h). Volumetric productivities of B. bifidum B3.2, B. bifidum B7.1 and B. breve B9.14 were 1.6×1010 cfu/L.h, 4.5×1010 cfu/L.h and 7.6×109 cfu/L.h, respectively, whereas these values of B. lactis Bb-12 and B. longum Bb-46 probiotic strains were 2.7×109 cfu/L.h and 1.0×1010 cfu/L.h. The α-galactosidase activities were also detected in the intracellular fraction of the disrupted cells. Productions of lactic and acetic acids were in the range of 23–60 mmol/L and 2.4–5.6 mmol/L, respectively. Molar ratios of acetate to lactate in all tested strains varied from 0.05–0.1 that are very promising for further technological development of probiotic fermented soy-based food products.

  • 1.

    Genta, H. D., Genta, M. L., Álvarez, N. V., Santana, M. S.: Production and acceptance of soy candy. J Food Eng 53, 199202 (2002).

  • 2.

    Beasley, S., Tuorila, H., Saris, P. E. J.: Fermented soymilk with a monoculture of Lactococcus lactis. Inter J Food Microb 81, 159162 (2001).

    • Search Google Scholar
    • Export Citation
  • 3.

    Favaro Trindade, C. S., Terzi, S. C., Trugo, L. C., Della Modesta, R. C., Couri, S.: Development and sensory evaluation of soymilk based yoghurt. Arch Latinoamer Nutr 51, 100104 (2001).

    • Search Google Scholar
    • Export Citation
  • 4.

    Kurzer, M. S.: Hormonal effects of soy isoflavones: Studies in premenopausal and post-menopausal women. J Nutr 130, 660661 (2000).

  • 5.

    Devi, M. K. A., Gondi, M., Sakthivelu, G., Giridhar, P., Rajasekaran, T., Ravishankar, G. A.: Functional attributes of soybean seeds and products, with reference to isoflavone content and antioxidant activity. Food Chem 114, 771776 (2009).

    • Search Google Scholar
    • Export Citation
  • 6.

    Rodríguez-Roque, M. J., Rojas-Graü, M. A., Elez-Martínez, P., Martín-Belloso, O.: Soymilk phenolic compounds, isoflavones and antioxidant activity as affected by in vitro gastrointestinal digestion. Food Chem 136, 206212 (2013).

    • Search Google Scholar
    • Export Citation
  • 7.

    Scalabrini, P., Rossi, M., Spetolli, P., Matteuzzi, D.: Characterization of Bifidobacterium strains for use in soymilk fermentation. Inter J Food Microb 39, 213219 (1998).

    • Search Google Scholar
    • Export Citation
  • 8.

    Mishra, S., Mishra, H. N.: Technological aspects of probiotic functional food development — A review. Nutrafoods 11, 117130 (2012).

    • Search Google Scholar
    • Export Citation
  • 9.

    Arai, S., Suzuky, H., Fujimake, M., Sakurai, Y.: Studies on flavour components in soybean. Part 2. Phenolic acids in defatted soybean flour. Agr Biol Chem 30, 364369 (1996).

    • Search Google Scholar
    • Export Citation
  • 10.

    Granta, L. A., Morr, C. V.: Improved acid, flavour and volatile compound production in a high protein and fiber soymilk yogurt-like product. J Food Sci 61, 331336 (1996).

    • Search Google Scholar
    • Export Citation
  • 11.

    Garro, M. S., de Valdez, G. F., de Giori, G. S.: Temperature effect on the biological activity of Bifidobacterium longum CRL 849 and Lactobacillus fermentum CRL 251 in pure and mixed cultures grown in soymilk. Food Microb 21, 511518 (2004).

    • Search Google Scholar
    • Export Citation
  • 12.

    Wang, Y. J., Yu, R. C., Chou, C. C.: Growth and survival of bifidobacteria and lactic acid bacteria during the fermentation and storage of cultured soymilk drink. Food Microb 19, 501508 (2002).

    • Search Google Scholar
    • Export Citation
  • 13.

    Wang, Y. C., Yu, R. C., Yang, H. Y., Chou, C. C.: Sugar and acid contents in soymilk fermented with lactic acid bacteria alone or simultaneously with bifidobacteria. Food Microb 20, 333338 (2003).

    • Search Google Scholar
    • Export Citation
  • 14.

    Wang, J., Guo, Z., Zhang, Q., Yan, L., Chen, W., Liu, X. M., Zhang, H. P.: Fermentation characteristics and transit tolerance of probiotic Lactobacillus casei Zhang in soymilk and bovine milk during storage. J Dairy Sci 92, 24682476 (2009).

    • Search Google Scholar
    • Export Citation
  • 15.

    Bordignon, J. R., Nakahara, K., Yoshihashi, T., Nikkuni, S.: Hydrolysis of isoflavones and consumption of oligosaccharides during lactic acid fermentation of soybean milk. Japan Agri Res Quartly 38, 259265 (2004).

    • Search Google Scholar
    • Export Citation
  • 16.

    Yoon, M. Y., Hwang, H. J.: Reduction of soybean oligosaccharides and properties of a-galactosidase from Lactobacillus curvatus R08 and Leuconostoc mesenteriodes JK55. Food Microb 25, 815823 (2008).

    • Search Google Scholar
    • Export Citation
  • 17.

    Saarela, M., Lahteenmaki, L., Crittenden, R., Salminen, S., Mattila-Sandholm, T.: Gut bacteria and health foods — The European perspective. Inter J Food Microb 78, 99117 (2002).

    • Search Google Scholar
    • Export Citation
  • 18.

    Fuller, R.: Probiotics in man and animals. J Appl Bacter 66, 365568 (1989).

  • 19.

    Jiang, T., Mustapha, A., Savaiano, D. A.: Improvement of lactose digestion in humans by ingestion of unfermented milk containing Bifidobacterium longum. J Dairy Sci 79, 750757 (1996).

    • Search Google Scholar
    • Export Citation
  • 20.

    Mercenier, A., Pavan, S., Pot, B.: Probiotics as biotherapeutic agents: Present knowledge and future prospects. Curr Pharm Design 8, 99110 (2002).

    • Search Google Scholar
    • Export Citation
  • 21.

    Schiffrin, E. J., Rochat, F., Link-Amster, H., Aeschlimann, J. M., Donnet-Hughes, A.: Immunomodulation of human blood cells following the ingestion of lactic acid bacteria. J Dairy Sci 78, 491497 (1995).

    • Search Google Scholar
    • Export Citation
  • 22.

    St-Onge, M. P., Farnworth, E. R., Jones, P. J. H.: Consumption of fermented and nonfermented dairy products: Effects on cholesterol concentrations and metabolism. Am J Clin Nutr 71, 674681 (2000).

    • Search Google Scholar
    • Export Citation
  • 23.

    Tamine, A. Y., Marshall, V. M., Robinson, R. K.: Microbiological and technological aspects of milks fermented by bifidobacteria. J Dairy Sci 62, 151187 (1995).

    • Search Google Scholar
    • Export Citation
  • 24.

    Suskovic, J., Kos, B., Goreta, J., Matosic, S.: Role of lactic acid bacteria and bifidobacteria in synbiotic effect. Food Technol Biotechnol 39, 227235 (2001).

    • Search Google Scholar
    • Export Citation
  • 25.

    Kamaly, K. M.: Bifidobacteria fermentation of soybean milk. Food Res Inter 30, 675682 (1997).

  • 26.

    Kullen, M. J., Khil, J., Busta, F. F., Gallaher, D. D., Brady, L. J.: Carbohydrate source and bifidobacteria influence the growth of Clostridium perfringens in vivo and in vitro. Nutr Res 18, 18891897 (1998).

    • Search Google Scholar
    • Export Citation
  • 27.

    Kwon, S., Lee, P. C., Lee, E. G., Chang, Y. K., Chang, N.: Production of lactic acid by Lactobacillus rhamnosus with vitamin-supplemented soybean hydrolysate. Enzyme Microb Technol 26, 209215 (2000).

    • Search Google Scholar
    • Export Citation
  • 28.

    Nancid, N., Nancid, A., Boudjelal, A., Benslimane, C., Blanchard, F., Boudrant, J.: The effect of supplementation by different nitrogen sources on the production of lactic acid from date juice by Lactobacillus casei subsp. rhamnosus. Biores Technol 78, 149153 (2001).

    • Search Google Scholar
    • Export Citation
  • 29.

    Kun, Sz., Rezessy-Szabó, J. M., Nguyen, Q. D., Hoschke, Á.: Changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains. Proc Biochem 43, 816821 (2008).

    • Search Google Scholar
    • Export Citation
  • 30.

    Mayer, Á., Rezessy-Szabó, J., Bognár, Cs., Hoschke, Á.: Research for creation of functional foods with Bifidobacteria. Acta Aliment 32, 2739 (2003).

    • Search Google Scholar
    • Export Citation
  • 31.

    Desjardins, M. L., Roy, D., Goulet, J.: Growth of bifidobacteria and their enzyme profiles. J Dairy Sci 73, 299307 (1990).

  • 32.

    Leder, S., Hartmeier, W., Marx, P.S.: a-Galactosidase of Bifidobacterium adolescentis DSM 20083. Curr Microb 38, 101106 (1999).

  • 33.

    Goulas, T., Goulas, A., Tzortzis, G., Gibson, R. G.: A novel a-galactosidase from Bifidobacterium bifidum with transgalactosylating properties: Gene molecular cloning and heterologous expression. Appl Microb Biotechnol 82, 471477 (2009).

    • Search Google Scholar
    • Export Citation
  • 34.

    Zhao, H., Lu, L., Xiao, M., Wang, Q., Lu, Y., Liu, C., Wang, P., Kumagai, H., Yamamoto, K.: Cloning and characterization of a novel a-galactosidase from Bifidobacterium breve 203 capable of synthesizing Gal-α-1,4 linkage. FEMS Microb Lett 285, 278283 (2008).

    • Search Google Scholar
    • Export Citation
  • 35.

    Tochikura, T., Sakai, K., Fujiyoshu, T., Tachiki, T., Kumagai, H.: p-Nitrophenyl glycoside-hydrolyzing activities in Bifidobacteria and characterization of ß-d-galactosidase of Bifidobacteium longum 401. Agri Biol Chem 50, 22792286 (1986).

    • Search Google Scholar
    • Export Citation
  • 36.

    Shimakama, Y., Matsubara, S., Yuki, N., Ikeda, M., Ishikawa, F.: Evaluation of Bifidobacterium breves strain Yakult-fermented soymilk as a probiotic food. Int J Food Microbiol 81, 131136 (2003).

    • Search Google Scholar
    • Export Citation
  • 37.

    Hou, J. W., Yu, R. C., Chou, C. C.: Changes in some components of soymilk during fermentation with bifidobacteria. Food Res Inter 33, 393397 (2000).

    • Search Google Scholar
    • Export Citation
  • 38.

    Heenan, C. N., Adams, M. C., Hosken, R. W., Fleet, G. H.: Growth medium for culturing probiotic bacteria for application in vegetarian food products. Lebensmittel-Wissenschaft Technologie 35, 171176 (2002).

    • Search Google Scholar
    • Export Citation
  • 39.

    Ventling, B. L., Mistry, V. V.: Growth characteristics of bifidobacteria in ultrafiltrated milk. J Dairy Sci 76, 962971 (1993).

  • 40.

    Doleyres, Y., Paquin, C., Leroy, M., Lacroix, C.: Bifidobacterium longum ATCC 15707 cell production during free and immobilized-cell cultures in MRS-whey permeate medium. Appl Microbiol Biotechnol 60, 168173 (2002).

    • Search Google Scholar
    • Export Citation
  • 41.

    Sumarna: Changes of raffinose and stachyose in soymilk fermentation by lactic acid bacteria from local fermented foods of Indonesian. Malaysian J Microbiol 4, 2634 (2008).

    • Search Google Scholar
    • Export Citation
  • 42.

    Ishibashi, N., Shimamura, S.: Bifidobacteria: Research and development in Japan. Food Technol 6, 126136 (1993).

  • 43.

    De Vries, W., Stouthamer, A. H.: Pathway of glucose fermentation in relation to the taxonomy of bifidobacteria. J Bacteriol 93, 574576 (1967).

    • Search Google Scholar
    • Export Citation
  • 44.

    Donkor, O. N., Henriksson, A., Vasiljevic, T., Shah, N. P.: a-galactosidase and proteolytic activities of selected probiotic and dairy cultures in fermented soymilk. Food Chem 104, 1020 (2007).

    • Search Google Scholar
    • Export Citation

 

The author instruction is available in PDF.
Please, download the file from HERE

Senior editors

Editor-in-Chief: Prof. Dóra Szabó (Institute of Medical Microbiology, Semmelweis University, Budapest, Hungary)

Managing Editor: Dr. Béla Kocsis (Institute of Medical Microbiology, Semmelweis University, Budapest, Hungary)

Co-editor: Dr. Andrea Horváth (Institute of Medical Microbiology, Semmelweis University, Budapest, Hungary)

Editorial Board

  • Prof. Éva ÁDÁM (Institute of Medical Microbiology, Semmelweis University, Budapest, Hungary)
  • Prof. Sebastian AMYES (Department of Medical Microbiology, University of Edinburgh, Edinburgh, UK.)
  • Dr. Katalin BURIÁN (Institute of Clinical Microbiology University of Szeged, Szeged, Hungary; Department of Medical Microbiology and Immunobiology, University of Szeged, Szeged, Hungary.)
  • Dr. Orsolya DOBAY (Institute of Medical Microbiology, Semmelweis University, Budapest, Hungary)
  • Prof. Ildikó Rita DUNAY (Institute of Inflammation and Neurodegeneration, Medical Faculty, Otto-von-Guericke University, Magdeburg, Germany; Center for Behavioral Brain Sciences (CBBS), Magdeburg, Germany)
  • Prof. Levente EMŐDY(Department of Medical Microbiology and Immunology, University of Pécs, Pécs, Hungary.)
  • Prof. Anna ERDEI (Department of Immunology, Eötvös Loránd University, Budapest, Hungary, MTA-ELTE Immunology Research Group, Eötvös Loránd University, Budapest, Hungary.)
  • Prof. Éva Mária FENYŐ (Division of Medical Microbiology, University of Lund, Lund, Sweden)
  • Prof. László FODOR (Department of Microbiology and Infectious Diseases, University of Veterinary Medicine, Budapest, Hungary)
  • Prof. József KÓNYA (Department of Medical Microbiology, University of Debrecen, Debrecen, Hungary)
  • Prof. Yvette MÁNDI (Department of Medical Microbiology and Immunobiology, University of Szeged, Szeged, Hungary)
  • Prof. Károly MÁRIALIGETI (Department of Microbiology, Eötvös Loránd University, Budapest, Hungary)
  • Prof. János MINÁROVITS (Department of Oral Biology and Experimental Dental Research, University of Szeged, Szeged, Hungary)
  • Prof. Béla NAGY (Centre for Agricultural Research, Institute for Veterinary Medical Research, Budapest, Hungary.)
  • Prof. István NÁSZ (Institute of Medical Microbiology, Semmelweis University, Budapest, Hungary)
  • Prof. Kristóf NÉKÁM (Hospital of the Hospitaller Brothers in Buda, Budapest, Hungary.)
  • Dr. Eszter OSTORHÁZI (Institute of Medical Microbiology, Semmelweis University, Budapest, Hungary)
  • Prof. Rozália PUSZTAI (Department of Medical Microbiology and Immunobiology, University of Szeged, Szeged, Hungary)
  • Prof. Peter L. RÁDY (Department of Dermatology, University of Texas, Houston, Texas, USA)
  • Prof. Éva RAJNAVÖLGYI (Department of Immunology, Faculty of Medicine, University of Debrecen, Debrecen, Hungary)
  • Prof. Ferenc ROZGONYI (Institute of Laboratory Medicine, Semmelweis University, Budapest, Hungary)
  • Prof. Zsuzsanna SCHAFF (2nd Department of Pathology, Semmelweis University, Budapest, Hungary)
  • Prof. Joseph G. SINKOVICS (The Cancer Institute, St. Joseph’s Hospital, Tampa, Florida, USA)
  • Prof. Júlia SZEKERES (Department of Medical Biology, University of Pécs, Pécs, Hungary.)
  • Prof. Mária TAKÁCS (National Reference Laboratory for Viral Zoonoses, National Public Health Center, Budapest, Hungary.)
  • Prof. Edit URBÁN (Department of Medical Microbiology and Immunology University of Pécs, Pécs, Hungary; Institute of Translational Medicine, University of Pécs, Pécs, Hungary.)

 

Editorial Office:
Akadémiai Kiadó Zrt.
Budafoki út 187-187, A/3, H-1117 Budapest, Hungary

Editorial Correspondence:
Acta Microbiologica et Immunologica Hungarica
Institute of Medical Microbiology
Semmelweis University
P.O. Box 370
H-1445 Budapest, Hungary
Phone: + 36 1 459 1500 ext. 56101
Fax: (36 1) 210 2959
E-mail: amih@med.semmelweis-univ.hu

 Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Chemical Abstracts
  • Global Health
  • Index Medicus
  • Index Veterinarius
  • Medline
  • Referativnyi Zhurnal
  • SCOPUS
  • Science Citation Index Expanded
2020  
Total Cites 662
WoS
Journal
Impact Factor
2,048
Rank by Immunology 145/162(Q4)
Impact Factor Microbiology 118/137 (Q4)
Impact Factor 1,904
without
Journal Self Cites
5 Year 0,671
Impact Factor
Journal  0,38
Citation Indicator  
Rank by Journal  Immunology 146/174 (Q4)
Citation Indicator  Microbiology 120/142 (Q4)
Citable 42
Items
Total 40
Articles
Total 2
Reviews
Scimago 28
H-index
Scimago 0,439
Journal Rank
Scimago Immunology and Microbiology (miscellaneous) Q4
Quartile Score Medicine (miscellaneous) Q3
Scopus 438/167=2,6
Scite Score  
Scopus General Immunology and Microbiology 31/45 (Q3)
Scite Score Rank  
Scopus 0,760
SNIP
Days from  225
submission
to acceptance
Days from  118
acceptance
to publication
Acceptance 19%
Rate

2019  
Total Cites
WoS
485
Impact Factor 1,086
Impact Factor
without
Journal Self Cites
0,864
5 Year
Impact Factor
1,233
Immediacy
Index
0,286
Citable
Items
42
Total
Articles
40
Total
Reviews
2
Cited
Half-Life
5,8
Citing
Half-Life
7,7
Eigenfactor
Score
0,00059
Article Influence
Score
0,246
% Articles
in
Citable Items
95,24
Normalized
Eigenfactor
0,07317
Average
IF
Percentile
7,690
Scimago
H-index
27
Scimago
Journal Rank
0,352
Scopus
Scite Score
320/161=2
Scopus
Scite Score Rank
General Immunology and Microbiology 35/45 (Q4)
Scopus
SNIP
0,492
Acceptance
Rate
16%

 

Acta Microbiologica et Immunologica Hungarica
Publication Model Online only Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2021 Online subsscription: 652 EUR / 812 USD
Subscription fee 2022 Online subsscription: 662 EUR / 832 USD
Print + online subscription: 740 EUR / 930 USD
Subscription Information Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Microbiologica et Immunologica Hungarica
Language English
Size A4
Year of
Foundation
1954
Publication
Programme
2021 Volume 68
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 1217-8950 (Print)
ISSN 1588-2640 (Online)

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Jun 2021 16 0 0
Jul 2021 24 0 0
Aug 2021 25 1 1
Sep 2021 23 0 0
Oct 2021 22 0 0
Nov 2021 18 0 0
Dec 2021 8 0 0