View More View Less
  • a University of Kragujevac, Radoja Domanovića 12, 34000, Kragujevac, Republic of Serbia
  • | 2 Ćirila and Metodija 1, 18400, Prokuplje, Republic of Serbia
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

The antibacterial activity of potassium metabisulphite, potassium benzoate, potassium propionate, and potassium nitrate were evaluated against 15 species of bacteria using diffusion and microdilution methods. Potassium metabisulphite showed the greatest activity (MIC varied in the range of 0.78 mg ml–1 to 3.12 mg ml–1), then potassium benzoate (6.25 mg ml–1 to 12.5 mg ml–1) followed by potassium propionate and potassium nitrate (6.25 mg ml–1 to 100 mg ml–1). Effects of potassium benzoate, potassium propionate, and potassium nitrate on the sugar fermentation, the effect of potassium benzoate on cell membrane permeability and on amylolytic activity of bacteria were tested. The results indicated inhibition of fermentation, loss of intracellular macromolecules (proteins) from treated cells, and inhibition of amylolytic activity.

  • Andrews, J.M. (2005): BSAC standardized disc susceptibility testing method (version 4). J. Antimicrob. Chemotherapy, 56, 6076.

  • Bakočević, I. (2011): White paper –Preservatives, introduction and classification. Food technology, http://www. tehnologijahrane.com/enciklopedija/konzervansi-uvod-i-podela. (Last accessed: 10 August 2017)

  • Bhasin, S. & Modi, H.A. (2012): Optimization of fermentation medium for the production of glucose isomerase using Streptomyces sp. SB-P.1. Biotechnol. Res. Int., Article ID 874152, 10 pages.

  • Bradford, M.M. (1976): A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem., 7, 248254.

    • Search Google Scholar
    • Export Citation
  • Bryant, A.M. (1965): The effect of nitrate on the in vitro fermentation of glucose by rumen liquor. J. Agric. Res., 8, 118125.

  • Campos, C.A., Castro, M.P., Gliemmo, M.F. & Schelegueda, L.I. (2011): Use of natural antimicrobials for the control of Listeria monocytogenes in foods. - in: Méndez-Vilas, A. (Ed.) Science against microbial pathogens: Communicating current research and technological advances. Formatex, Badajoz, Spain, pp. 11121123.

    • Search Google Scholar
    • Export Citation
  • Cox, S.D., Mann, C.M., Markham, J.L., Gustafson, J.E., Warmington, J.R. & Wyllie, S.G. (2001): Determining the antimicrobial actions of tree oil. Molecules, 6, 8791.

    • Search Google Scholar
    • Export Citation
  • Denyer, S.P. & Hugo, W.B. (1991): Biocide-induced damage to the bacterial cytoplasmic membrane. - in: Denyer, S.P. & Hugo, W.B. (Eds), Mechanisms of action of chemical biocides: their study and exploitation. Oxford, Blackwell Scientific Publications, England, pp. 171187.

    • Search Google Scholar
    • Export Citation
  • Eklund, T. (1985a): The effect of sorbic acid and esters of hydroxybenzoic acid on the proton motive force in Escherichia coli membrane vesicles. J. Gen. Microbiol., 131, 7376.

    • Search Google Scholar
    • Export Citation
  • Eklund, T. (1985b): Inhibition of microbial growth at different pH levels by benzoic and propionic acids and esters of p-hydroxybenzoic acid. Int. J. Food. Microbiol., 2, 159167.

    • Search Google Scholar
    • Export Citation
  • Hasan, S., Ahmad A., Purwar, A., Khan, N., Kundan, R. & Gupta, G. (2013): Production of extracellular enzymes in the entomopathogenic fungus Verticillium lecanii. Bioinformation, 9, 238242.

    • Search Google Scholar
    • Export Citation
  • Nikaido, H. & Vaara, T. (1985): Molecular basis of bacteria outer membrane permeability. Microbiol. Mol. Biol. R., 49, 132.

  • Oladapo, A.S., Akinyosoye, F.A. & Abiodun, O.A. (2014): The inhibitory effect of different chemical food preservatives on the growth of selected food borne pathogenic bacteria. Afr. J. Microbiol. Res., 8, 15101515.

    • Search Google Scholar
    • Export Citation
  • Piper, P., Ortiz, C.C., Kostas, H. & Mehdi, M. (2001): Weak acid adaptation: the stress response that confers yeasts with resistance to organic acid food preservatives. Microbiology, 147, 26352642.

    • Search Google Scholar
    • Export Citation
  • Rojo-Bezares, B., Saenz, Y., Zarazaga, M., Torres, C. & Ruiz-Larres, F. (2007): Antimicrobial activity of nisin against Oenococcus oeni and other wine bacteria. Int. J. Food Microbiol., 116, 3236.

    • Search Google Scholar
    • Export Citation
  • Russell, A.D. & Gould, G.W. (1988): Resistance of Enterobacteriaceae to preservatives and disinfectants. J. Appl. Microbiol., 65, 167195.

    • Search Google Scholar
    • Export Citation
  • Sarker, S.D., Nahar, L. & Kumarasamy, Y. (2007): Microtitre plate-based antibacterial assay incorporating resazurin as an indicator of cell growth, and its application in the in vitro antibacterial screening of phytochemicals. Methods, 42, 321324.

    • Search Google Scholar
    • Export Citation
  • Sijm, D. (2001): Benzoates. OECD SIDS initial assessment report for 13th SIAM, 7–9 November, Bern, Netherlands, pp. 90–97.

  • Stecchini, M.L., Torre, M. & Polese, P. (2013): Survival strategies of Bacillus spores in food. Ind. J. Exp. Biol., 51, 905909.

  • Vartiainen, J., Skytta, E., Enqvist, J. & Ahvenainen, R. (2003): Properties of antimicrobial plastics containing traditional food preservatives. Packag. Technol. Sci., 16, 223229.

    • Search Google Scholar
    • Export Citation
  • Yaganza, E., Tweddell, R. & Arul, J. (2009): Physicochemical basis for the inhibitory effects of organic and inorganic salts on the growth of Pectobacterium carotovorum subsp. carotovorum and Pectobacterium atrosepticum. Appl. Environ. Microb., 75, 14651469.

    • 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)
  • 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 5 0 0
Jul 2021 3 0 0
Aug 2021 11 0 0
Sep 2021 12 0 0
Oct 2021 15 0 0
Nov 2021 4 0 0
Dec 2021 0 0 0