View More View Less
  • 1 Food Engineering, Chemical and Metallurgical Engineering Faculty, Yıldız Technical University, Davutpaşa Campus, 34210 Istanbul, , Turkey
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

Abstract

In this study, 14 yeast cultures from 62 isolates from traditional sourdoughs collected from 6 different regions of Turkey were selected by FT-IR identification and characterised to reveal their probiotic properties. Four yeast strains were genotypically identified and compared with FT-IR identification. In all analyses, it was observed that mostly Saccaromyces cerevisiae strain exhibited high hydrophobicity, auto-aggregation feature, and all yeast isolates in this study showed tolerance to 0.3%, even salt concentration. In addition, all yeast strains were susceptible to anti-yeasts agents, although they were resistant to all antibiotics used in the study. All selected yeast isolates exhibited high antimicrobial activity against the Staphylococcus aureus. In conclusion, this study investigated the potential probiotic properties of yeast strains isolated from sourdough.

  • Andrade, R.P. , Oliveira, D.R. , Lopes, A.C.A. , de Abreu, L.R. , and Duarte, W.F. (2019). Survival of Kluyveromyces lactis and Torulaspora delbrueckii to simulated gastrointestinal conditions and their use as single and mixed inoculum for cheese production. Food Research International, 125: 108620.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Arici, M. , Ozulku, G. , Yildirim, R.M. , Sagdic, O. , and Durak, M.Z. (2018). Biodiversity and technological properties of yeasts from Turkish sourdough. Food Science and Biotechnology, 27(2): 499508.

    • Search Google Scholar
    • Export Citation
  • De Vuyst, L. , Vrancken, G. , Ravyts, F. , Rimaux, T. , and Weckx, S. , (2009). Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota. Food Microbiology, 26: 666675.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • De Vuyst, L. , Harth, H. , Van Kerrebroeck, S. , and Leroy, F. (2016). Yeast diversity of sourdoughs and associated metabolic properties and functionalities. International Journal of Food Microbiology, 239: 2634.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Demirbaş, F. , İspirli, H. , Kurnaz, A.A. , Yilmaz, M.T. , and Dertli, E. (2017). Antimicrobial and functional properties of lactic acid bacteria isolated from sourdoughs. LWT – Food Science and Technology, 79: 361366.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Diosma, G. , Romanin, D.E. , Rey-Burusco, M.F. , Londero, A. , and Garrote, G.L. (2014). Yeasts from kefir grains: isolation, identification, and probiotic characterization. World Journal of Microbiology and Biotechnology, 30(1): 4353.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Essendoubi, M. , Toubas, D. , Lepouse, C. , Leon, A. , Bourgeade, F. , Pinon, J.M. , Manfait, M. , and Sockalingum, G.D. (2007). Epidemiological investigation and typing of Candida glabrata clinical isolates by FTIR spectroscopy. Journal of Microbiological Methods, 71: 325331.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Fekri, A. , Torbati, M. , Khosrowshahi, A.Y. , Shamloo, H.B. , and Azadmard-Damirchi, S. (2020). Functional effects of phytate-degrading, probiotic lactic acid bacteria and yeast strains isolated from Iranian traditional sourdough on the technological and nutritional properties of whole wheat bread. Food Chemistry, 306: 125620.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Fischer, G. , Braun, S. , Thissen, R. , and Dott, W. (2006). FT-IR spectroscopy as a tool for rapid identification and intra-species characterization of airborne filamentous fungi. Journal of Microbiological Methods, 64(1): 6377.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Goktas, H. , Dertli, E. , and Sagdic, O. (2021). Comparison of functional characteristics of distinct Saccharomyces boulardii strains isolated from commercial food supplements. LWT – Food Science and Technology, 136(2): 110340.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Guluarte, C. , Reyes-Becerril, M. , Gonzalez-Silvera, D. , Cuesta, A. , Angulo, C. , and Esteban, M.Á. (2019). Probiotic properties and fatty acid composition of the yeast Kluyveromyces lactis M3. In vivo immunomodulatory activities in gilthead seabream (Sparus aurata). Fish & Shellfish Immunology, 94: 389397.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Gut, A.M. , Vasiljevic, T. , Yeager, T. , and Donkor, O.N. (2019). Characterization of yeasts isolated from traditional kefir grains for potential probiotic properties. Journal of Functional Foods, 58: 5666.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Hatoum, L. , Labrie, S. , and Fliss, I. (2012). Antimicrobial and probiotic properties of yeasts: from fundamental to novel applications. Frontiers in Microbiology, 3:421.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Hsu, S.A. and Chou, J.Y. (2021). Yeasts in fermented food and kefir: In vitro characterization of probiotic traits. Journal of Animal and Plant Sciences, 31(2): 567582.

    • Search Google Scholar
    • Export Citation
  • İspirli, H. , Demirbaş, F. , and Dertli, E. (2015). Characterization of functional properties of Enterococcus faecium strains isolated from human gut. Canadian Journal of Microbiology, 61(11): 861870.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Karaman, K. , Sagdic, O. , and Durak, M.Z. (2018). Use of phytase active yeasts and lactic acid bacteria isolated from sourdough in the production of whole wheat bread. LWT – Food Science and Technology, 91: 557567.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Kathade, S.A. , Aswani, M.A. , Anand, P.K. , Jagtap, S. , and Bipinraj, N.K. (2020). Isolation of Lactobacillus from donkey dung and its probiotic characterization. Korean Journal of Microbiology, 56(2): 160169.

    • Search Google Scholar
    • Export Citation
  • Martins, F.S. , Nardi, R.M. , Arantes, R.M. , Rosa, C.A. , Neves, M.J. , and Nicoli, J.R. (2005). Screening of yeasts as probiotic based on capacities to colonize the gastrointestinal tract and to protect against enteropathogen challenge in mice. The Journal of General and Applied Microbiology, 51(2): 8392.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Morelli, L. (2007). In vitro assessment of probiotic bacteria: from survival to functionality. International Dairy Journal, 17(11): 12781283.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Offei, B. , Vandecruys, P. , De Graeve, S. , Foulquié-Moreno, M.R. , and Thevelein, J.M. (2019). Unique genetic basis of the distinct antibiotic potency of high acetic acid production in the probiotic yeast Saccharomyces cerevisiae var. boulardii. Genome Research, 29(9): 14781494.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Ogunremi, O.R. , Sanni, A.I. , and Agrawal, R. (2015). Probiotic potentials of yeasts isolated from some cereal‐based Nigerian traditional fermented food products. Journal of Applied Microbiology, 119(3): 797808.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Palla, M. , Blandino, M. , Grassi, A. , Giordano, D. , Sgherri, C. , Quartacci, M.F. , Reynery, A. , Agnolucci, M. , and Giovannetti, M. (2020). Characterization and selection of functional yeast strains during sourdough fermentation of different cereal wholegrain flours. Scientific Reports, 10(1): 12856.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Paraschiv, D , Vasile, A , Constantin, M , Ciobanu, A , and Bahrim, G (2011). Study of physiological properties of some probiotics in multiple cultures with mesophilic lactic acid bacteria by Flora Danica Ch. Hansen commercial starter. Food Technology, 35: 5665.

    • Search Google Scholar
    • Export Citation
  • Petkova, M. , Stefanova, P. , Gotcheva, V. , and Angelov, A. (2021). Isolation and characterization of lactic acid bacteria and yeasts from typical Bulgarian sourdoughs. Microorganisms, 9(7): 1346.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Speranza, B. , Corbo, M.R. , Campaniello, D. , Altieri, C. , Sinigaglia, M. , and Bevilacqua, A. (2020). Biofilm formation by potentially probiotic Saccharomyces cerevisiae strains. Food Microbiology, 87: 103393.

    • Crossref
    • 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 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
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
Aug 2021 0 0 0
Sep 2021 0 0 0
Oct 2021 0 0 0
Nov 2021 40 2 3
Dec 2021 46 1 2
Jan 2022 43 16 15
Feb 2022 0 0 0