Author: E. Nagy 1
View More View Less
  • 1 Corvinus University of Budapest National Collection of Agricultural and Industrial Microorganisms, Faculty of Food Science H-1118 Budapest Somlói út 14-16 Hungary
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

Yeasts of the Yarrowia clade frequently occur in meat and milk products. In many cases they cause spoilage due to their strong lipolytic and proteolytic activity, and their ability to produce brown pigments. Using conventional methods, some of these yeasts can be misidentified as Yarrowia lipolytica, but using molecular biological methods it can be stated that they are members of a complex group including several different species. The aims of this study were to find a proper method to collect Yarrowia strains from raw meat, and to assign them to groups based on their physiological and molecular characteristics, followed by sequence-based identification of the selected members of each group to determine the composition of the species. This study revealed three novel Yarrowia species. From 62 samples of different raw meats 291 yeast strains were isolated, from which 118 strains proved to be members of the Yarrowia group. They could be assigned to seven species. Four of them are described species, three of them are novel ones.

  • Bailey, R., Madden, K.T. & Trueheart, J. (2006): Production of carotenoids in oleaginous yeast and fungi. International Patent Application WO 2006/102342 A2.

    Trueheart J. , '', in International Patent Application , (2006 ) -.

  • Bailey, R., Madden, K.T., Trueheart, J., Doten, R., Mayorga, M., Griffin Dunn, J. & Dueppen, D. (2008): Production of carotenoids in oleaginous yeast and fungi. International Patent Application WO 2008/042338 A2.

    Dueppen D. , '', in International Patent Application , (2008 ) -.

  • Bigey, F., Tuery, K., Bougard, D., Nicaud, J.-M. & Moulin, G. (2003): Identification of a triacylglycerol lipase gene family in Candida deformans: molecular cloning and functional expression. Yeast, 20, 233–248.

    Moulin G. , 'Identification of a triacylglycerol lipase gene family in Candida deformans: molecular cloning and functional expression ' (2003 ) 20 Yeast : 233 -248.

    • Search Google Scholar
  • Chang, C.-F., Chen, C.-C., Lee, C.-F. & Liu, S.-M. (2013): Identifying and characterizing Yarrowia keelungensis sp. nov., an oil-degrading yeast isolated from the sea surface microlayer. Anton. Leeuw., 104, 1117–1123.

    Liu S.-M. , 'Identifying and characterizing Yarrowia keelungensis sp. nov., an oil-degrading yeast isolated from the sea surface microlayer ' (2013 ) 104 Anton. Leeuw. : 1117 -1123.

    • Search Google Scholar
  • Deák, T. (2008): Handbook of food spoilage yeasts. CRC Press, Boca Raton. 2nd ed. p. 212.

    Deák T. , '', in Handbook of food spoilage yeasts , (2008 ) -.

  • De Zeeuw, J.R. & Tynan, E.J. (1973A): Fermentation process for the production of D-mannitol. United States Patent 3, 736, 229.

    Tynan E.J. , 'Fermentation process for the production of D-mannitol ' (1973 ) 3 United States Patent : 229 -.

    • Search Google Scholar
  • De Zeeuw, J.R. & Tynan, E.J. (1973B): Fermentation process for the production of erythritol. United States Patent 3, 756, 917.

    Tynan E.J. , 'Fermentation process for the production of erythritol ' (1973 ) 3 United States Patent : 917 -.

    • Search Google Scholar
  • Ferreira, A.D. & Viljoen, B.C. (2003): Yeasts as adjunct starters in matured Cheddar cheese. Int. J. Food Microbiol., 86, 131–140.

    Viljoen B.C. , 'Yeasts as adjunct starters in matured Cheddar cheese ' (2003 ) 86 Int. J. Food Microbiol. : 131 -140.

    • Search Google Scholar
  • Gardini, F., Suzzi, G., Lombardi, A., Galgano, F., Crudele, M.A., Andrighetto, C., Schirone, M. & Tofalo, R. (2001): A survey of yeasts in traditional sausages of southern Italy. FEMS Yeast Research 1, 161–167.

    Tofalo R. , 'A survey of yeasts in traditional sausages of southern Italy ' (2001 ) 1 FEMS Yeast Research : 161 -167.

    • Search Google Scholar
  • Gardini, F., Tofalo, R., Belletti, N., Iucci, L., Suzzi, G., Torriani, S., Guerzoni, M.E. & Lanciotti, R. (2006): Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese. Food Microbiol., 23, 641–648.

    Lanciotti R. , 'Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese ' (2006 ) 23 Food Microbiol. : 641 -648.

    • Search Google Scholar
  • Groenewald, M., Boekhout, T., Neuvéglise, C., Gaillardin, C., Van Dijck, P.W.M. & Wyss, M. (2014): Yarrowia lipolytica: Safety assessment of an oleaginous yeast with a great industrial potential. Crit. Rev. Microbiol., 40, 187–206.

    Wyss M. , 'Yarrowia lipolytica: Safety assessment of an oleaginous yeast with a great industrial potential ' (2014 ) 40 Crit. Rev. Microbiol. : 187 -206.

    • Search Google Scholar
  • Jarvis, B. (1973): Comparison of an improved rose-bengal-chlortetracycline agar with other media for the selective isolation and enumeration of moulds and yeasts in food. J. Appl. Bacteriol., 36, 723.

    Jarvis B. , 'Comparison of an improved rose-bengal-chlortetracycline agar with other media for the selective isolation and enumeration of moulds and yeasts in food ' (1973 ) 36 J. Appl. Bacteriol. : 723 -.

    • Search Google Scholar
  • Knutsen, A.K., Robert, V., Poot, G.A., Epping, W, Figge, M, Holst-Jensen, A., Skaar, I. & Smith, M.Th. (2007): Polyphasic re-examination of Yarrowia lipolytica strains and the description of three novel Candida species: Candida oslonensis sp. nov., Candida alimentaria sp. nov. and Candida hollandica sp. nov. Int. J. Syst. Evol. Micr., 57, 2426–2435.

    Smith M.T.h. , 'Polyphasic re-examination of Yarrowia lipolytica strains and the description of three novel Candida species: Candida oslonensis sp. nov., Candida alimentaria sp. nov. and Candida hollandica sp. nov ' (2007 ) 57 Int. J. Syst. Evol. Micr. : 2426 -2435.

    • Search Google Scholar
  • Kurtzman, C.P. & Robnett, C.J. (1998): Identification and phylogeny of ascomycetous yeasts from analysis of nuclear large subunit (26S) ribosomal DNA partial sequences. Anton. Leeuw., 73, 331–371.

    Robnett C.J. , 'Identification and phylogeny of ascomycetous yeasts from analysis of nuclear large subunit (26S) ribosomal DNA partial sequences ' (1998 ) 73 Anton. Leeuw. : 331 -371.

    • Search Google Scholar
  • Kurtzman, C.P., Fell, J.W. & Boekhout, T. (2011): Summary of species characteristics.-in: Kurtzman, C.P., Fell, J.W. & Boekhout, T. (Eds) The yeasts, a taxonomic study. Elsevier, Amsterdam, 5th ed, pp. 223–277.

    Boekhout T. , '', in The yeasts, a taxonomic study , (2011 ) -.

  • Lanciotti, R., Vannini, L., Chaves Lopez, C., Gobbetti, M. & Vannini, L. (2005): Evaluation of the ability of Yarrowia lipolytica to impart strain-dependent characteristics to cheese when used as a ripening adjunct. Int. J. Dairy Technol., 58, 89–99.

    Vannini L. , 'Evaluation of the ability of Yarrowia lipolytica to impart strain-dependent characteristics to cheese when used as a ripening adjunct ' (2005 ) 58 Int. J. Dairy Technol. : 89 -99.

    • Search Google Scholar
  • Mcilvaine, T.C. (1921): A buffer solution for colorimetric comparison. J. Biol. Chem., 49, 183–186.

    Mcilvaine T.C. , 'A buffer solution for colorimetric comparison ' (1921 ) 49 J. Biol. Chem. : 183 -186.

    • Search Google Scholar
  • Nagy, E., Niss, M., Dlauchy, D., Arneborg, N., Nielsen, D.S. & Péter, G. (2013): Yarrowia divulgata f.a., sp. nov., a yeast species from animal-related and marine sources. Int. J. Syst. Evol. Micr., 63, 4818–4823.

    Péter G. , 'Yarrowia divulgata f.a., sp. nov., a yeast species from animal-related and marine sources ' (2013 ) 63 Int. J. Syst. Evol. Micr. : 4818 -4823.

    • Search Google Scholar
  • Nagy, E., Dlauchy, D., Medeiros, A. O., Péter, G. & Rosa, C. A. (2014): Yarrowia porcina sp. nov. and Yarrowia bubula f.a. sp. nov., two yeast species from meat and river sediment. Anton. Leeuwen., 105, 697–707.

    Rosa C. A. , 'Yarrowia porcina sp. nov. and Yarrowia bubula f.a. sp. nov., two yeast species from meat and river sediment ' (2014 ) 105 Anton. Leeuwen. : 697 -707.

    • Search Google Scholar
  • Patrignani, F., Iucci, L., Vallicelli, M., Guerzoni, M.E., Gardini, F. & Lanciotti, R. (2007): Role of surface inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 1: evaluation of their effects on microbial evolution, lipolytic and proteolytic patterns. Meat Sci., 75, 676–686.

    Lanciotti R. , 'Role of surface inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 1: evaluation of their effects on microbial evolution, lipolytic and proteolytic patterns ' (2007 ) 75 Meat Sci. : 676 -686.

    • Search Google Scholar
  • Patrignani, F, Vannini, L, Gardini, F, Guerzoni, M.E. & Lanciotti, R. (2011a): Variability of the lipolytic activity and volatile molecules production by a strain of Yarrowia lipolytica in pork fat and its dependence on environmental conditions. Meat Sci., 89, 21–26.

    Lanciotti R. , 'Variability of the lipolytic activity and volatile molecules production by a strain of Yarrowia lipolytica in pork fat and its dependence on environmental conditions ' (2011 ) 89 Meat Sci. : 21 -26.

    • Search Google Scholar
  • Patrignani, F, Vannini, L, Gardini, F, Guerzoni, M.E. & Lanciotti, R. (2011b): Variability of the lipolytic activity in Yarrowia lipolytica strains in pork fat. Meat Sci., 88, 689–693.

    Lanciotti R. , 'Variability of the lipolytic activity in Yarrowia lipolytica strains in pork fat ' (2011 ) 88 Meat Sci. : 689 -693.

    • Search Google Scholar
  • Romano, P., Capece, A. & Jespersen, L. (2006): Taxonomic and ecological diversity of food and beverage yeasts.-in: Querol, A. & Fleet, G.H. (Eds) The yeast handbook: Yeasts in food and beverages. Springer-Verlag, Berlin, Germany, pp. 13–53.

    Jespersen L. , '', in The yeast handbook: Yeasts in food and beverages , (2006 ) -.

  • Roostita, R. & Fleet, G.H. (1996): The occurrence and growth of yeasts in Camembert and Blue-veined cheeses. Int. J. Food Microbiol., 28, 393–404.

    Fleet G.H. , 'The occurrence and growth of yeasts in Camembert and Blue-veined cheeses ' (1996 ) 28 Int. J. Food Microbiol. : 393 -404.

    • Search Google Scholar
  • Sharpe, P.L., Ye, R.W. & Zhu, Q.Q. (2008): Carotenoid production in a recombinant oleaginous yeast. International Patent Application WO 2008/073367 A1.

    Zhu Q.Q. , '', in International Patent Application , (2008 ) -.

  • Suzzi, G., Lanorte, M.T., Galgano, F., Andrighetto, C., Lombardi A., Lanciotti, R. & Guerzoni, M.E. (2001): Proteolytic, lipolytic and molecular characterisation of Yarrowia lipolytica isolated from cheese. Int. J. Food Microbiol., 69, 69–77.

    Guerzoni M.E. , 'Proteolytic, lipolytic and molecular characterisation of Yarrowia lipolytica isolated from cheese ' (2001 ) 69 Int. J. Food Microbiol. : 69 -77.

    • Search Google Scholar
  • Tomaszewska, L., Rywinska, A. & Gladkowski, W. (2012): Production of erythritol and mannitol by Yarrowia lipolytica yeast in media containing glycerol. J. Ind. Microbiol. Biot., 39, 1333–1343.

    Gladkowski W. , 'Production of erythritol and mannitol by Yarrowia lipolytica yeast in media containing glycerol ' (2012 ) 39 J. Ind. Microbiol. Biot. : 1333 -1343.

    • Search Google Scholar
  • Wyder, M.-T., Bachmann, H.-P. & Puhan, Z. (1999): Role of selected yeasts in cheese ripening: an evaluation in foil wrapped raclette cheese. Lebensm. Wiss. Technol., 32, 333–343.

    Puhan Z. , 'Role of selected yeasts in cheese ripening: an evaluation in foil wrapped raclette cheese ' (1999 ) 32 Lebensm. Wiss. Technol. : 333 -343.

    • Search Google Scholar
  • Zhang, Z., Schwartz, S., Wagner, L. & Miller, W. (2000): A greedy algorithm for aligning DNA sequences. J. Comput. Biol., 7, 203–214.

    Miller W. , 'A greedy algorithm for aligning DNA sequences ' (2000 ) 7 J. Comput. Biol. : 203 -214.

    • Search Google Scholar

 

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

Senior editors

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)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
sumbission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
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 Information Online subsscription: 736 EUR / 920 USD
Print + online subscription: 852 EUR / 1064 USD
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 Alimentaria
Language English
Size B5
Year of
Foundation
1972
Publication
Programme
2021 Volume 50
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 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Feb 2021 6 0 0
Mar 2021 16 0 0
Apr 2021 2 0 0
May 2021 11 0 0
Jun 2021 7 0 0
Jul 2021 9 0 0
Aug 2021 0 0 0