Authors:
I. Mahmoudi Research Unity ‘Bio-Preservation and Valorization of Agricultural Products UR13-AGRO 02’, High School of Food Industries (ESIAT), Tunisia

Search for other papers by I. Mahmoudi in
Current site
Google Scholar
PubMed
Close
https://orcid.org/0000-0001-5585-7640
,
A. Telmoudi Research Unity ‘Bio-Preservation and Valorization of Agricultural Products UR13-AGRO 02’, High School of Food Industries (ESIAT), Tunisia

Search for other papers by A. Telmoudi in
Current site
Google Scholar
PubMed
Close
,
M. Chouaibi Research Unity ‘Bio-Preservation and Valorization of Agricultural Products UR13-AGRO 02’, High School of Food Industries (ESIAT), Tunisia

Search for other papers by M. Chouaibi in
Current site
Google Scholar
PubMed
Close
, and
M. Hassouna Research Unity ‘Bio-Preservation and Valorization of Agricultural Products UR13-AGRO 02’, High School of Food Industries (ESIAT), Tunisia

Search for other papers by M. Hassouna in
Current site
Google Scholar
PubMed
Close
Restricted access

Abstract

This study aimed to produce probiotic ‘Testouri’, traditional Tunisian sheep cheese, by direct-to-vat inoculum of probiotic adjuncts.

The potential of Testouri sheep cheeses was evaluated by an assessment of gross composition and proteolytic, antibacterial, antidiabetic and antioxidant activities during storage at 4 °C for 28 days. Results highlighted that no significant differences were observed in compositional parameters of the samples at day 0. Probiotic counts in cheeses remained at 8 log CFU g−1 during storage. Probiotic cheeses exhibited measurable antibacterial activities with the maximum value (diameter of 12 ± 0.07 mm) on Staphylococcus aureus strain. Also, α-glucosidase and α-amylase inhibitions ranged from 42 ± 0.77 to 58 ± 0.88% and 20 ± 0.9 to 47 ± 1.3%, respectively, during storage. Additionally, cheeses inoculated with probiotics exhibited significant increases in proteolytic and antioxidant activities compared to the control sample.

Therefore, Testouri cheese can be considered a good carrier of probiotics and can be promoted for commercial uses.

  • Al-Dhaheri, A.S., Al-Hemeiri, R., kizhakkayil, J., Al-Nabulsi, A., Abushelaibi, A., and Ayyash, M. (2017). Health-promoting benefits of low-fat akawi cheese made by exopolysaccharide-producing probiotic Lactobacillus plantarum isolated from camel milk. Journal of Dairy Science, 100: 77717779.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • AOAC International (2006). Official methods of analysis, 18th ed. AOAC International, Washington, DC.

  • Balthazar, C.F., Pimentel, T.C., Ferrao, L.L., Almada, C.N., Santillo, A., Albenzio, M., Mollakhalili, N., Mortazavian, A.M., Nascimento, J.S., Silva, M.C., Freitas, M.Q., Sant’Ana, A.S., Granato, D., and Cruz, A.G. (2017). Sheep milk: physicochemical characteristics and relevance for functional food development. Comprehensive Reviews in Food Science and Food Safety, 16: 247262.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Bujalance, C., Jiménez-Valera, M., Moreno, E., and Ruiz-Bravo, A. (2006). A selective differential medium for Lactobacillus plantarum. Journal of Microbiological Methods, 66: 572575.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Carafa, I., Nardin, T., Larcher, R., Viola, R., Tuohy, K., and Franciosi, E. (2015). Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented mountain cheese. Food Microbiology, 48: 123132.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Chen, P., Zhang, Q., Dang, H., Liu, X., Tian, F., Zhao, J., Chen, Y., Zhang, H., and Chen, W. (2014). Screening for potential new probiotic based on probiotic properties and ⍺-glucosidase inhibitory activity. Food Control, 35: 6572.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Coeuret, V., Dubernet, S., Bernardeau, M., Gueguen, M., and Vernoux, J. (2003). Isolation, characterisation and identification of lactobacilli focusing mainly on cheeses and other dairy products. Lait, 83: 269306.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Donkor, O.N., Stojanovska, L., Ginn, P., Ashton, J., and Vasiljevic, T. (2012). Germinated grain – sources of bioactive compounds. Food Chemistry, 135: 950959.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • FAO/WHO (2002). In: Guidelines for the evaluation of probiotics in food. FAO/WHO, London, pp. 111.

  • Kariyawasam, K.M.G.M.M., Jeewanthi, R.K.C., Lee, N.-K., and Paik, H.-D. (2019). Characterization of cottage cheese using Weissella cibaria D30: physicochemical, antioxidant, and antilisterial properties. Journal of Dairy Science, 102: 17.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Kim, Y.M., Wang, M.H., and Rhee, H.I. (2004). A novel α-glucosidase inhibitor from pine bark. Carbohydrate Research, 339: 715717.

  • Mahmoudi, I., Ben Moussa, O., Khaldi, T.E., Kebouchi, M., Soligot, C., Le Roux, Y., and Hassouna, M. (2016). Functional in vitro screening of Lactobacillus strains isolated from Tunisian camel raw milk toward their selection as probiotic. Small Ruminant Research, 137: 9198.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Mahmoudi, I., Ben Moussa, O., Khaldi, T.E., Kebouchi, M., Soligot, C., Le Roux, Y., and Hassouna, M. (2019). Adhesion properties of probiotic Lactobacillus strains isolated from Tunisian sheep and goat milks. Journal of Agricultural Science and Technology, 21(3): 587600.

    • Search Google Scholar
    • Export Citation
  • Mushtaq, M., Gani, A., Masoodi, F.A., and Ahmad, M. (2016). Himalayan cheese (Kalari/Kardi) – effect of different probiotic strains on oxidative stability, microbiological, sensory and nutraceutical properties during storage. LWT – Food Science and Technology, 67: 7481.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Mushtaq, M., Gani, A., and Masoodi, F.A. (2019). Himalayan cheese (Kalari/Kradi) fermented with different probiotic strains: in vitro investigation of nutraceutical properties. LWT – Food Science and Technology, 104: 5360.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Ningtyas, D.W., Bhandari, B., Bansal, N., and Prakash, S. (2019). The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage. Food Control, 100: 816.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Reale, A., Di Renzo, T., and Coppola, R. (2019). Factors affecting viability of selected probiotics during cheese-making of pasta filata dairy products obtained by direct-to-vat inoculation system. LWT – Food Science and Technology, 116: 108476.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Renes, E., Gómez-Cortés, P., De la Fuente, M.A., Fernández, D., Tornadijo, M.E., and Fresno, J.M. (2020). Effect of forage type in the ovine diet on the nutritional profile of sheep milk cheese fat. Journal of Dairy Science, 103(1): 6371.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Van Ba, H., Seo, H.W., Cho, S.H., Kim, Y.S., Kim, J.H., Ham, J., Park, B.-Y., and Pil-Nam, S. (2017). Effects of extraction methods of shiitake by-products on their antioxidant and antimicrobial activities in fermented sausages during storage. Food Control, 79: 109118.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Collapse
  • Expand

 

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)
  • 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)
  • H. He (Henan Institute of Science and Technology, Xinxiang, China)
  • 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
  • CABELLS Journalytics
  • 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

2022  
Web of Science  
Total Cites
WoS
892
Journal Impact Factor 1.1
Rank by Impact Factor

Food Science and Technology (Q4)
Nutrition and Dietetics (Q4)

Impact Factor
without
Journal Self Cites
1.1
5 Year
Impact Factor
1
Journal Citation Indicator 0.22
Rank by Journal Citation Indicator

Food Science and Technology (Q4)
Nutrition and Dietetics (Q4)

Scimago  
Scimago
H-index
32
Scimago
Journal Rank
0.231
Scimago Quartile Score

Food Science (Q3)

Scopus  
Scopus
Cite Score
1.7
Scopus
CIte Score Rank
Food Science 225/359 (37th PCTL)
Scopus
SNIP
0.408

2021  
Web of Science  
Total Cites
WoS
856
Journal Impact Factor 1,000
Rank by Impact Factor Food Science & Technology 130/143
Nutrition & Dietetics 81/90
Impact Factor
without
Journal Self Cites
0,941
5 Year
Impact Factor
1,039
Journal Citation Indicator 0,19
Rank by Journal Citation Indicator Food Science & Technology 143/164
Nutrition & Dietetics 92/109
Scimago  
Scimago
H-index
30
Scimago
Journal Rank
0,235
Scimago Quartile Score

Food Science (Q3)

Scopus  
Scopus
Cite Score
1,4
Scopus
CIte Score Rank
Food Sciences 222/338 (Q3)
Scopus
SNIP
0,387

 

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 2023 Online subsscription: 776 EUR / 944 USD
Print + online subscription: 896 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
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
Dec 2023 92 4 0
Jan 2024 85 19 0
Feb 2024 153 2 0
Mar 2024 59 1 0
Apr 2024 21 0 0
May 2024 18 0 0
Jun 2024 0 0 0