View More View Less
  • a State University of Londrina, Rodovia Celso Garcia Cid, PR 445 Km 380, Londrina, Paraná State, Brazil
  • | b State University of Londrina, Rodovia Celso Garcia Cid, PR 445 Km 380, Londrina, Paraná State, Brazil
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

Bacillus subtilis natto is a potential source of fructooligosaccharides (FOS), which can be obtained by fermentation and may stimulate the growth of beneficial microorganisms in the colon representing a strategy to manipulate the intestinal microbiota acting as a prebiotic compound. The present study focuses on the ability of Lactobacillus ssp. strains to utilize FOS as a sole energy source. The results showed that FOS was equally good as glucose to provide energy source. The highest prebiotic activity score was obtained with Lactobacillus plantarum ATCC 14917 grown on FOS (0.526), followed by Lactobacillus casei (LC-1) (0.222). The lowest score was for Lactobacillus paracasei ATCC 27092 (−0.051). The results suggests that specific combinations of probiotic (L. plantarum ATCC 14917 and L. casei (LC-1)) and prebiotic (FOS) could be used as synbiotics in dairy and other foods.

  • Benedini, L.J. & Santana, M.H.A. (2013): Effects of soy peptone on the inoculum preparation of Streptococcus zooepidemicus for production of hyaluronic acid. Bioresource Technol., 130, 798800.

    • Search Google Scholar
    • Export Citation
  • Euzenat, O., Guibert, A. & Combert, D. (1997): Production of the fructo-oligosaccharides by levansucrase from Bacillus subtilis C4. Process Biochem., 32, 237243.

    • Search Google Scholar
    • Export Citation
  • Gonçalves, B.C.M., Mantovan, J., Ribeiro, M.L.L., Borsato, D. & Celligoi, M.A.P.C. (2013): Optimization production of thermo active levansucrase from Bacillus subtilis Natto CCT 7712. JABB, 1, 18.

    • Search Google Scholar
    • Export Citation
  • Hernalsteens, S. & Maugeri, F. (2010): Synthesis of fructooligosaccharides using extracellular enzymes from Rhodotorula sp. J. Food Biochem., 34, 520534.

    • Search Google Scholar
    • Export Citation
  • Hu, B., Gong, Q., Wang, Y., Ma, Y., Li, J. & Yu, W. (2006): Prebiotic effects of neoagaro-oligosaccharides prepared by enzymatic hydrolysis of agarose. Anaerobe, 12, 260266.

    • Search Google Scholar
    • Export Citation
  • Huebner, J., Wehling, R.L. & Hutkins, R.W. (2007): Functional activity of commercial prebiotics. Int. Dairy J., 17, 770775.

  • Ishwarya, S.P. & Prabhasankar, P. (2013): Fructooligosaccharide –Retention during baking and its influence on biscuit quality. Food Bioscience, 4, 6880.

    • Search Google Scholar
    • Export Citation
  • Kaplan, H. & Hutkins, R.W. (2000): Fermentation of fructooligosaccharides by lactic acid bacteria and Bifidobacteria. Appl. Environ. Microbiol., 66, 26822684.

    • Search Google Scholar
    • Export Citation
  • Man, J.C., Rogosa, A.M. & Sharpe, M.E. (1960): A medium for the cultivation of Lactobacilli. J. Appl. Bacteriol., 23, 130135.

  • Morris, C. & Morris, G.A. (2012): The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review. Food Chem., 133, 237248.

    • Search Google Scholar
    • Export Citation
  • Ningegowda, M.A. & Gurudutt, P.S. (2012): In vitro fermentation of prebiotics by Lactobacillus plantarum CFR 2194: selectivity, viability and effect of metabolites on β-glucuronidase activity. World J. Microb. Biot., 28, 901908.

    • Search Google Scholar
    • Export Citation
  • Passos, L.M.L. & Park, Y.K. (2003): Frutooligossacarídeos: Implicações na saúde humana e utilização em alimentos. (Fructooligosaccharides: Implications on human health and use in food). Ciência Rural, 33, 385390.

    • Search Google Scholar
    • Export Citation
  • Reddy, K.B.P.K, Raghavendra, P., Girish Kumar, B., Misra, M.C. & Prapulla, S.G. (2007): Screening of probiotic properties of lactic acid fermented product: an in vitro evaluation. J. Gen. Appl. Microbiol., 53, 207213.

    • Search Google Scholar
    • Export Citation
  • Sambrook, J., Fritsch, E.F. & Maniatis, T. (1989): Molecular cloning. Cold Spring Harbor, N.Y., Cold Spring Harbor Laboratory. 1626 pages.

    • Search Google Scholar
    • Export Citation
  • Sangeetha, P.T., Ramesh, M.N. & Prapulla, S.G. (2005): Recent trends in the microbial production, analysis and application of fructooligosaccharides. Trends Food Sci. Tech., 16, 442457.

    • Search Google Scholar
    • Export Citation
  • Shih, I.L., Chen, L.D. & Wu, J.W. (2010): Levan production using Bacillus subtilis natto cells immobilized on alginate. Carbohyd. Polym., 82, 111117.

    • Search Google Scholar
    • Export Citation
  • Silva, P.B., Borsato, D. & Celligoi, M.A.P.C. (2014): Optimization of high production of fructooligosaccharides by sucrose fermentation of Bacillus subtilis natto CCT7712. Am. J. Food Technol., 9, 144150.

    • Search Google Scholar
    • Export Citation
  • Speigel, J.E., Rose, R., Karabell, P., Frankos, V.H. & Schmitt, D.F (1994): Safety and benefits of fructooligosaccharides as food ingredients. Food Technol. 48, 8589.

    • Search Google Scholar
    • Export Citation
  • Thuaytong, W. & Anprung, P. (2011): Bioactive compounds and prebiotic activity in Thailand-grown red and white guava fruit (Psidium guajava L.). Food Sci. Technol. Int., 17, 205212.

    • Search Google Scholar
    • Export Citation
  • Yun, J. (1996): Fructooligosaccharides — occurrence, preparation, and application. Enzyme Microb. Tech., 19, 107117.

 

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
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 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
Apr 2021 9 0 0
May 2021 11 0 0
Jun 2021 3 0 0
Jul 2021 5 0 0
Aug 2021 7 0 0
Sep 2021 6 0 0
Oct 2021 0 0 0