View More View Less
  • a The Pennsylvania State University, University Park, Pennsylvania, 16802, USA
  • | b The Pennsylvania State University, University Park, Pennsylvania, 16802, USA
  • | c The Pennsylvania State University, University Park, Pennsylvania, 16802, USA
  • | d The Pennsylvania State University, University Park, Pennsylvania, 16802, USA
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

Alpha keto acids are important food additives, which commonly produced by microbial deamination of amino acids. In this study, production of phenylpyruvic acid (PPA), which is the alpha keto acid of phenylalanine was enhanced in 2-l bench scale bioreactors by optimizing of fermentation medium composition using the Box-Behnken Response Surface Methodology (RSM). Optimum glucose, yeast extract, and phenylalanine concentrations were determined to be 119.4 g 1−1, 3.7 g 1−1, and 14.8 g 1−1, respectively, for PPA production, and 163.8 g 1−1, 10.8 g 1−1, and 9.8 g 1−1, respectively, for biomass production. Under these optimum conditions, PPA concentration was enhanced to 1349 mg 1−1, which was 28% and 276% higher than the unoptimized bioreactor and shake-flask fermentations, respectively. Moreover, P. vulgaris biomass concentration was optimized at 4.36 g 1−1, which was 34% higher than under the unoptimized bioreactor condition. Overall, this study demonstrated that optimization of the fermentation media improved PPA concentration and biomass production in bench scale bioreactors compared to previous studies in the literature and sets the stage for scale up to industrial production.

  • CASEY, M.G., BOSSET, B.J., BUTIKOFER, U. & WYDER, M.T.F. (2004): Effect of alpha keto acids on the development of flavour in Swiss Gruyere type cheese. LWT – Food Sci. Technol., 37, 269273.

    • Search Google Scholar
    • Export Citation
  • CHERNYAVSKAYA, O.G., SHISHKANOV, N.V., IL’CHENKO, A.P. & FINOGENOVA, T.V. (2000): Synthesis of a-ketoglutaric acid by Yarrowia lipolytica yeast grown on ethanol. Appl. Microbiol. Biot., 53, 152158.

    • Search Google Scholar
    • Export Citation
  • COBAN, H.B., DEMIRCI, A., PATTERSON, P. & ELLIAS, R.J. (2014): Screening of phenylpyruvic acid producers and optimization of culture conditions in bench scale bioreactors. Bioproc. Biosyst. Eng., 37, 23432352.

    • Search Google Scholar
    • Export Citation
  • ELIAS, R.J., LAURIE, V.F., EBELER, S.E., WONG, J.W. & WATERHOUSE, A.L. (2008): Analysis of selected carbonyl oxidation products in wine by liquid chromatography with diode detection. Anal. Chim. Acta., 626, 104110.

    • Search Google Scholar
    • Export Citation
  • FOLLING, I. (1994): The discovery of phenylketonuria. Acta Paediatr. Suppl., 407, 410.

  • ITOH, U., TSUCHIYA, H., SATO, M. & NAMIKAWA, I. (1994): Characterization of oral Eubacterium species by a-keto acid production from amino acids. Lett. Appl. Microbiol., 19, 261264.

    • Search Google Scholar
    • Export Citation
  • KRAUSE, F.S., BLOMBACH, B. & EIKMANNS, B.J. (2010): Metabolic engineering of Corynebacterium glutamicum for 2-ketoisovalerate production. Appl. Environ. Microb., 76, 80538061.

    • Search Google Scholar
    • Export Citation
  • LAFUENTE, R.F., RODRIGUEZ, V. & GUISAN, J.M. (1988): The co-immobilization of D-amino acid oxidase and catalase enables the quantitative transformation of D-amino acids (D-phenylalanine) into a-keto acids (phenylpyruvic acid). Enzyme Microb. Tech., 23, 2833.

    • Search Google Scholar
    • Export Citation
  • NESBAKKEN, T., KOLSAKER, P. & ORMERODI, J. (1988): Mechanism of biosynthesis of 2-oxo-3-methylvalerate in Chlorobium vibrioforme. J. Bacteriol., 170, 32873290.

    • Search Google Scholar
    • Export Citation
  • RAUNIO, R. (1966): Accumulation of keto acids during the growth cycle of Escherichia coli. Acta Chem. Scand., 20, 1116.

  • SMIT, J.A. (1966): Specific activity of phenylalanine deaminase inextracts of the Proteus-Providence group. Nature, 211, 1003.

  • SUMMER, J.D. (1993): Reducing nitrogen excretion of the laying hen by feeding lower crude protein diets. Poultry Sci., 72, 14731478.

    • Search Google Scholar
    • Export Citation
  • TSUCHIYA, H., SATO, M., YAMAMATO, K., YAMAUCHI, M., TANI, H., NAMIKAWA, I. & TAKAGI, N. (1990): Highperformance liquid chromatographic analysis of a-keto acids produced from amino acid metabolism in oral Bacteroides. J. Appl. Bacteriol., 69, 125133.

    • Search Google Scholar
    • Export Citation
  • XU, P., QIU, J., GAO, C. & MA, C. (2008): Biotechnological routes to pyruvate production. J. Biosci. Bioeng., 105, 169175.

 

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)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • 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)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • 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)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • 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)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • 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)
  • S. Tömösközi (Budapest University of Technology and Economics, 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
submission
 
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 fee 2021 Online subsscription: 736 EUR / 920 USD
Print + online subscription: 852 EUR / 1064 USD
Subscription fee 2022 Online subsscription: 754 EUR / 944 USD
Print + online subscription: 872 EUR / 1090 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 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
Jun 2021 23 111 0
Jul 2021 6 124 0
Aug 2021 3 124 0
Sep 2021 10 120 0
Oct 2021 3 118 0
Nov 2021 7 113 1
Dec 2021 2 26 0