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  • 1 Corvinus University of Budapest Department of Microbiology and Biotechnology, Faculty of Food Science H-1118 Budapest Somlói út 14-16 Hungary
  • | 2 University of Zagreb Department of Chemistry and Biochemistry, Faculty of Food Technology and Biotechnology Pierottijeva 6 10000 Zagreb Croatia
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Psychrotrophic Pseudomonas species P. fluorescens, P. fragi and P. lundensis were found as predominant bacteria of chicken meat stored at chill temperature, which showed high level of molecular diversity, while isolates of the psychrotrophic yeasts Candida zeylanoides, Metschnikowia pulcherrima, Rhodotorula glutinis and Rhodotorula mucilaginosa formed clusters of high level similarity within the different species as revealed by RAPD-PCR analysis.Combination of multiplex PCR and sequencing of the rpoB gene resulted correct identification of the Pseudomas isolates, while the routine diagnostic tests led to improper identification in case of half of the isolates, which indicated the extended biochemical and physiological heterogeneity of the food-borne pseudomonads. Majority of P. fluorescens and P. lundensis isolates were strong protease and lipase producers, while P. fragi strains were week or negative from this respect. Proteolytic and lipolytic activities of the isolated yeast strains were species specific and protease production was less frequent than lipolytic activities.

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Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

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2020
 
Total Cites
768
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58
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1
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Scimago
28
H-index
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100
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2019  
Total Cites
WoS
522
Impact Factor 0,458
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without
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0,433
5 Year
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0,100
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60
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59
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220/247=0,9
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15%

 

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Acta Alimentaria
Language English
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1972
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2021 Volume 50
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Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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