View More View Less
  • a Universidade Católica Portuguesa, Apartado 2511, 4202-401 Porto, Portugal
  • | b Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
  • | c Universidad de Extremadura, Badajoz, Spain
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

The effect of sequential treatments of pressure (50–150 MPa, 10 ºC, 5 min) and temperature (57 ºC, 15 min) on the survival and bacteriocin production of Pediococcus acidilactici HA-6111-2 cells in the exponential growth phase was assessed. The growth curves were fitted with the modified Gompertz model, and the estimated maximum specific growth rate was considered to be pressure dependent. A delay in the maximum value of bacteriocin production was registered for more severe pressure conditions, but it was found more notorious for pressure followed by temperature treatments. At lower pressure intensity treatment, regardless of the application order, there was an enhancement of bacteriocin production per cell when compared to the control while maintaining the maximum production value. Bacteriocin production after the treatments can be described by an exponential model.

  • Aansen, I.M., Møretrø, T., Katla, T., Axelsson, L. & Storrø, I. (2000): Influence of complex nutrients, temperature and pH on bacteriocin production by Lactobacillus sakei CCUG 42687. Appl. Microbiol. Biot.,, 53, 5966.

    • Search Google Scholar
    • Export Citation
  • Bakkal, S., Robinson, S.M. & Riley, M.A. (2012): Bacteriocins of aquatic microorganisms and their potential applications in the seafood industry. -in: Carvalho, E.D. (Ed.), Health and environment in aquaculture. INTECH Open Access Publisher, Rijeka, Croatia. pp. 304328.

    • Search Google Scholar
    • Export Citation
  • Castro, S.M., Kolomeytseva, M., Casquete, R., Silva, J., Saraiva, J.A. & Teixeira, P. (2015): Effect of high pressure on growth and bacteriocin production of Pediococcus acidilactici HA-6111-2. High Pressure Res.,, 35, 405418.

    • Search Google Scholar
    • Export Citation
  • Dicks, L.M., Mellett, F.D. & Hoffman, L.C. (2004): Use of bacteriocin-producing starter cultures of Lactobacillus plantarum and Lactobacillus curvatus in production of ostrich meat salami. Meat Sci.,, 66, 703708.

    • Search Google Scholar
    • Export Citation
  • Diez-Gonzalez, F. (2007): Applications of bacteriocins in livestock. Current Issues in Intestinal Microbiology (CIIM),, 8, 1523.

  • Ferreira, V., Barbosa, J., Vendeiro, S., Mota, A., Silva., F.,, Monteiro, M.J., Hogg, T., Gibbs, P. & Teixeira, P. (2006): Chemical and microbiological characterization of alheira: A typical Portuguese fermented sausage with particular reference to factors relating to food safety. Meat Sci.,, 73, 570575.

    • Search Google Scholar
    • Export Citation
  • Garcia, J.M., Castro, S.M., Casquete, R., Silva, J., Queirós, R., Saraiva, J.A. & Teixeira, P. (2016): Mild pressure treatments applied to Pediococcus acidilactici HA-6111-2 at exponential growth phase. -in: Padilla, T. (Ed.), Bacteriocins: Production, applications and safety. Nova Science Publishers, Inc. New York, pp. 137152.

    • Search Google Scholar
    • Export Citation
  • Hakim, G., Noreddine, B., Dalié, D.D., Frank, D. & Philippe, T. (2007): Comparison of the performances of different fermentation strategies on cell growth and bacteriocin production by Lactobacillus curvatus CWBI-B28. J. Sci. Food Agr.,, 87, 541549.

    • Search Google Scholar
    • Export Citation
  • Halami, P.M. & Chandrashekar, A. (2005): Enhanced production of pediocin C20 by a native strain of Pediococcus acidilactici C20 in an optimized food-grade medium. Process Biochem.,, 40, 18351840.

    • Search Google Scholar
    • Export Citation
  • Holtsmark, I., Eijsink, V.G. & Brurberg, M.B. (2008): Bacteriocins from plant pathogenic bacteria. FEMS Microbiol. Lett.,, 280, 17.

  • Ikram-Ul, H. & Mukhtar, H. (2006): Biosynthesis of protease from Lactobacillus paracasei: kinetic analysis of fermentation parameters. Indian J. Biochem. Bio.,, 43, 377381.

    • Search Google Scholar
    • Export Citation
  • Leroy, F., Foulquie Moreno, M.R. & De Vuyst, L. (2003): Enterococcus faecium RZS C5, an interesting bacteriocin producer to be used as a co-culture in food fermentation. Int. J. Food Microbiol.,, 88, 235240.

    • Search Google Scholar
    • Export Citation
  • Martínez-Rodríguez, Y., Acosta-Muñiz, C., Olivas, G.I., Guerrero-Beltrán, J., Rodrigo-Aliaga, D. & Sepúlveda, D.R. (2012): High hydrostatic pressure processing of cheese. Compr. Rev. Food Sci. F.,, 11, 399416.

    • Search Google Scholar
    • Export Citation
  • Mataragas, M., Metaxopoulos, J., Galiotou, M. & Drosinos, E.H. (2003): Influence of pH and temperature on growth and bacteriocin production by Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442. Meat Sci.,, 64, 265271.

    • Search Google Scholar
    • Export Citation
  • Neysens, P. & De Vuyst, L. (2005): Carbon dioxide stimulates the production of amylovorin L by Lactobacillus amylovorus DCE 471, while enhanced aeration causes biphasic kinetics of growth and bacteriocin production. Int. J. Food Microbiol.,, 105, 191202.

    • Search Google Scholar
    • Export Citation
  • Papagianni, M. & Anastasiadou, S. (2009): Pediocins: The bacteriocins of Pediococci. Sources, production, properties and applications. Microb. Cell Fact.,, 8, 116.

    • Search Google Scholar
    • Export Citation
  • Rendueles, E., Omer, M.K., Alvseike, O., Alonso-Calleja, C., Capita, R. & Prieto, M. (2011): Microbiological food safety assessment of high hydrostatic pressure processing: A review. LWT - Food Sci. Technol.,, 44, 12511260.

    • Search Google Scholar
    • Export Citation
  • Shankar, R. (2014): High pressure processing –Changes in quality characteristic of various food material processed under high pressure technology. Int. J. Innov. Sci. Res. (IJISR),, 3, 168186.

    • Search Google Scholar
    • Export Citation
  • Van Reenen, C.A., Dicks, L.M. & Chikindas, M.L. (1998): Isolation, purification and partial characterization of plantaricin 423, a bacteriocin produced by Lactobacillus plantarum. J. Appl. Microbiol.,, 84, 11311137.

    • Search Google Scholar
    • Export Citation
  • Vrancken, G., De Vuyst, L., Rimaux, T., Allemeersch, J. & Weckx, S. (2011): Adaptation of Lactobacillus plantarum IMDO 130201, a wheat sourdough isolate, to growth in wheat sourdough simulation medium at different pH values through differential gene expression. Appl. Environ. Microb.,, 77, 34063412.

    • Search Google Scholar
    • Export Citation
  • Zamfir, M. & Grosu-Tudor, S. (2009): Impact of stress conditions on the growth of Lactobacillus acidophilus IBB 801 and production of acidophilin 801. J. Gen. Appl. Microbiol.,, 55, 277282.

    • Search Google Scholar
    • Export Citation


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

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)
  • The ISI Alerting Services

Total Cites
Impact Factor 0,458
Impact Factor
Journal Self Cites
5 Year
Impact Factor
Article Influence
% Articles
Citable Items
Journal Rank
Scite Score
Scite Score Rank
Food Science 215/299 (Q3)


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
2021 Volume 50
per Year
per Year
Founder Magyar Tudományos Akadémia
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)


Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Jan 2021 1 0 0
Feb 2021 4 0 0
Mar 2021 4 0 0
Apr 2021 1 0 0
May 2021 1 0 0
Jun 2021 7 0 0
Jul 2021 0 0 0