TY  - JOUR
AU  - Stojanova, Monika
AU  - Pantic, Milena
AU  - Klaus, Anita
AU  - Mihajlovic, Dragana
AU  - Miletic, Dunja
AU  - Sobajic, Sladjana
AU  - Stojanova, Marina Todor
AU  - Niksic, Miomir
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6334
AB  - The aim of this research was to produce a lyophilised water and ethanol extract from Fuscoporia torulosa mushroom, to determine the antimicrobial and antioxidant potential of the extracts and in industrial conditions to produce a new, functional product – Bio Soups, enriched with lyophilised extracts derived from fruiting body of F. torulosa mushroom, at the same time without use of synthetic additives. The application of the lyophilised extracts in the industrial production of dehydrated soups showed positive results. Such soups are characterised with higher (P < 0.05) antimicrobial and antioxidant activity, compared to conventional soups, while it has been proven constant biological potential and stability up to the 90th day of production. This is the first dehydrated soup enriched with lyophilised extract of medicinal mushroom, since its production does not require special conditions, and it possesses exceptional functional properties, this product could have a many times greater market potential compared to conventional soups. © 2023 Institute of Food, Science and Technology (IFSTTF).
T2  - International Journal of Food Science and Technology
T2  - International Journal of Food Science and Technology
T1  - Bio soups – new functional dehydrated soups enriched with lyophilised Fuscoporia torulosa extracts
DO  - 10.1111/ijfs.16462
ER  - 

@article{
author = "Stojanova, Monika and Pantic, Milena and Klaus, Anita and Mihajlovic, Dragana and Miletic, Dunja and Sobajic, Sladjana and Stojanova, Marina Todor and Niksic, Miomir",
year = "2023",
abstract = "The aim of this research was to produce a lyophilised water and ethanol extract from Fuscoporia torulosa mushroom, to determine the antimicrobial and antioxidant potential of the extracts and in industrial conditions to produce a new, functional product – Bio Soups, enriched with lyophilised extracts derived from fruiting body of F. torulosa mushroom, at the same time without use of synthetic additives. The application of the lyophilised extracts in the industrial production of dehydrated soups showed positive results. Such soups are characterised with higher (P < 0.05) antimicrobial and antioxidant activity, compared to conventional soups, while it has been proven constant biological potential and stability up to the 90th day of production. This is the first dehydrated soup enriched with lyophilised extract of medicinal mushroom, since its production does not require special conditions, and it possesses exceptional functional properties, this product could have a many times greater market potential compared to conventional soups. © 2023 Institute of Food, Science and Technology (IFSTTF).",
journal = "International Journal of Food Science and Technology, International Journal of Food Science and Technology",
title = "Bio soups – new functional dehydrated soups enriched with lyophilised Fuscoporia torulosa extracts",
doi = "10.1111/ijfs.16462"
}

Stojanova, M., Pantic, M., Klaus, A., Mihajlovic, D., Miletic, D., Sobajic, S., Stojanova, M. T.,& Niksic, M.. (2023). Bio soups – new functional dehydrated soups enriched with lyophilised Fuscoporia torulosa extracts. in International Journal of Food Science and Technology.
https://doi.org/10.1111/ijfs.16462

Stojanova M, Pantic M, Klaus A, Mihajlovic D, Miletic D, Sobajic S, Stojanova MT, Niksic M. Bio soups – new functional dehydrated soups enriched with lyophilised Fuscoporia torulosa extracts. in International Journal of Food Science and Technology. 2023;.
doi:10.1111/ijfs.16462 .

Stojanova, Monika, Pantic, Milena, Klaus, Anita, Mihajlovic, Dragana, Miletic, Dunja, Sobajic, Sladjana, Stojanova, Marina Todor, Niksic, Miomir, "Bio soups – new functional dehydrated soups enriched with lyophilised Fuscoporia torulosa extracts" in International Journal of Food Science and Technology (2023),
https://doi.org/10.1111/ijfs.16462 . .

TY  - CONF
AU  - Stojanova, Monika
AU  - Pantić, Milena
AU  - Mihajlović, Dragana
AU  - Stojanova, Marina
AU  - Nikšić, Miomir
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6627
AB  - The aim of this research was to produce lyophilized water extract from several mushroom species (Suillus granulatus, Coriolus versicolor, Fuscoporia torulosa) and to determine its influence on some chemical properties as well as on the color changes of the industrially produced Bio Soups, without the addition of monosodium glutamate. The realisation of the planned research was carried out by designing four variants of dehydrated soup. The content of mineral matters was significantly (p<0.05) higher in all soup variants enriched with lyophilized extracts. Moreover, the moisture content in all analyzed soup variants is in accordance with the regulations. From the aspect of the instrumental color value, constancy was established for all parameters in all tested variants from the 0th to the 90th day after production, i.e. all soups had a stable color during storage, which means that there were no changes in other chemical or biological parameters that would lead to a change in the color of the product. Therefore, statistically significant (p<0.05) differences were observed only between the control variant in relation to the other variants, i.e. the darker shade in the analyzed variants enriched with lyophilized extracts is a consequence of the applied extracts. In this way, a new product is obtained that does not contain chemical additives, which further increases its value.
C3  - V. International Agricultural, Biological & Life Science Conference
T1  - Effect of mushroom extracts on color change and some Chemical properties of dehydrated soups
EP  - 1011
SP  - 1002
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6627
ER  - 

@conference{
author = "Stojanova, Monika and Pantić, Milena and Mihajlović, Dragana and Stojanova, Marina and Nikšić, Miomir",
year = "2023",
abstract = "The aim of this research was to produce lyophilized water extract from several mushroom species (Suillus granulatus, Coriolus versicolor, Fuscoporia torulosa) and to determine its influence on some chemical properties as well as on the color changes of the industrially produced Bio Soups, without the addition of monosodium glutamate. The realisation of the planned research was carried out by designing four variants of dehydrated soup. The content of mineral matters was significantly (p<0.05) higher in all soup variants enriched with lyophilized extracts. Moreover, the moisture content in all analyzed soup variants is in accordance with the regulations. From the aspect of the instrumental color value, constancy was established for all parameters in all tested variants from the 0th to the 90th day after production, i.e. all soups had a stable color during storage, which means that there were no changes in other chemical or biological parameters that would lead to a change in the color of the product. Therefore, statistically significant (p<0.05) differences were observed only between the control variant in relation to the other variants, i.e. the darker shade in the analyzed variants enriched with lyophilized extracts is a consequence of the applied extracts. In this way, a new product is obtained that does not contain chemical additives, which further increases its value.",
journal = "V. International Agricultural, Biological & Life Science Conference",
title = "Effect of mushroom extracts on color change and some Chemical properties of dehydrated soups",
pages = "1011-1002",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6627"
}

Stojanova, M., Pantić, M., Mihajlović, D., Stojanova, M.,& Nikšić, M.. (2023). Effect of mushroom extracts on color change and some Chemical properties of dehydrated soups. in V. International Agricultural, Biological & Life Science Conference, 1002-1011.
https://hdl.handle.net/21.15107/rcub_agrospace_6627

Stojanova M, Pantić M, Mihajlović D, Stojanova M, Nikšić M. Effect of mushroom extracts on color change and some Chemical properties of dehydrated soups. in V. International Agricultural, Biological & Life Science Conference. 2023;:1002-1011.
https://hdl.handle.net/21.15107/rcub_agrospace_6627 .

Stojanova, Monika, Pantić, Milena, Mihajlović, Dragana, Stojanova, Marina, Nikšić, Miomir, "Effect of mushroom extracts on color change and some Chemical properties of dehydrated soups" in V. International Agricultural, Biological & Life Science Conference (2023):1002-1011,
https://hdl.handle.net/21.15107/rcub_agrospace_6627 .

TY  - JOUR
AU  - Đedović, Suzana
AU  - Stojanova, Monika
AU  - Bojkovski, Jovan
AU  - Kljujev, Igor
AU  - Karličič, Vera
AU  - Lalević, Blažo
AU  - Raičević, Vera
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6836
AB  - Microbial degradation, compared with many other degradation processes, is the most important
pathway for the depletion of triazine herbicides in soil. The aim of this study was to determine the
growth potential of Pseudomonas sp. CY in the presence of atrazine and additional carbon (sodium citrate) and nitrogen (ammonium-nitrate) sources. The experiment was performed with five treatments: i) 100 mg/L atrazine (control); ii) One hundred mg/L atrazine + sodium citrate (0.3 %,w/v); iii) One hundred mg/L atrazine + sodium citrate (0.3 %, w/v) + ammonium nitrate (0.6 %, w/v);iv) Atrazine (300 mg/L) + sodium citrate (0.3 %, w/v) and v) Atrazine (500 mg/L) + sodium citrate (0.3 %, w/v). The bacterial count was determined after incubation (7 days at 30°C) using the agar plate method, while atrazine degradation was determined by measuring the optical density at 221 nm.
Pseudomonas sp. CY can partially utilize atrazine as the sole source of carbon and energy. The
highest values of the bacterial count were determined at the highest initial atrazine concentrations; however, bacterial growth was not detected in these treatments. A significant impact of citrate on bacterial growth and atrazine degradation was observed, while the addition of nitrate decreased the atrazine degradation rate. This study confirmed that Pseudomonas sp. CY can be used as a prominent candidate for the remediation of atrazine-affected environments.
PB  - MDPI
T2  - ZEMLJISTE I BILJKA
T1  - Changes in Pseudomonas sp. CY growth in the presence of atrazine
DO  - 10.5937/ZemBilj2302001D
ER  - 

@article{
author = "Đedović, Suzana and Stojanova, Monika and Bojkovski, Jovan and Kljujev, Igor and Karličič, Vera and Lalević, Blažo and Raičević, Vera",
year = "2023",
abstract = "Microbial degradation, compared with many other degradation processes, is the most important
pathway for the depletion of triazine herbicides in soil. The aim of this study was to determine the
growth potential of Pseudomonas sp. CY in the presence of atrazine and additional carbon (sodium citrate) and nitrogen (ammonium-nitrate) sources. The experiment was performed with five treatments: i) 100 mg/L atrazine (control); ii) One hundred mg/L atrazine + sodium citrate (0.3 %,w/v); iii) One hundred mg/L atrazine + sodium citrate (0.3 %, w/v) + ammonium nitrate (0.6 %, w/v);iv) Atrazine (300 mg/L) + sodium citrate (0.3 %, w/v) and v) Atrazine (500 mg/L) + sodium citrate (0.3 %, w/v). The bacterial count was determined after incubation (7 days at 30°C) using the agar plate method, while atrazine degradation was determined by measuring the optical density at 221 nm.
Pseudomonas sp. CY can partially utilize atrazine as the sole source of carbon and energy. The
highest values of the bacterial count were determined at the highest initial atrazine concentrations; however, bacterial growth was not detected in these treatments. A significant impact of citrate on bacterial growth and atrazine degradation was observed, while the addition of nitrate decreased the atrazine degradation rate. This study confirmed that Pseudomonas sp. CY can be used as a prominent candidate for the remediation of atrazine-affected environments.",
publisher = "MDPI",
journal = "ZEMLJISTE I BILJKA",
title = "Changes in Pseudomonas sp. CY growth in the presence of atrazine",
doi = "10.5937/ZemBilj2302001D"
}

Đedović, S., Stojanova, M., Bojkovski, J., Kljujev, I., Karličič, V., Lalević, B.,& Raičević, V.. (2023). Changes in Pseudomonas sp. CY growth in the presence of atrazine. in ZEMLJISTE I BILJKA
MDPI..
https://doi.org/10.5937/ZemBilj2302001D

Đedović S, Stojanova M, Bojkovski J, Kljujev I, Karličič V, Lalević B, Raičević V. Changes in Pseudomonas sp. CY growth in the presence of atrazine. in ZEMLJISTE I BILJKA. 2023;.
doi:10.5937/ZemBilj2302001D .

Đedović, Suzana, Stojanova, Monika, Bojkovski, Jovan, Kljujev, Igor, Karličič, Vera, Lalević, Blažo, Raičević, Vera, "Changes in Pseudomonas sp. CY growth in the presence of atrazine" in ZEMLJISTE I BILJKA (2023),
https://doi.org/10.5937/ZemBilj2302001D . .

TY  - JOUR
AU  - Stojanova, Monika
AU  - Pantić, Milena
AU  - Karadelev, Mitko
AU  - Ivanovski, Vladimir
AU  - Nikšić, Miomir
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6157
AB  - In the last decade, in addition to the study of the nutritional composition of mushrooms, the study of biologically active
compounds occupies an important place. However, there is a need to fnd new and lesser known mushrooms species that
have biological activity and potential for application in industrial conditions. The aim of this research is to determine the
biological activity of aqueous and ethanolic extracts of Suillus granulatus wild mushroom through the determination of
the content of total carbohydrates, total, α and β-glucans, as bioactive compounds, as well as determination of cytotoxic
activity. Total carbohydrate content was determined using spectroscopic method, total, α and β-glucans were analysed
using specifc kits, and MTT test (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) was used for cytotoxic
activity. IR-ATR (infrared spectroscopy - attenuated total refection) spectra of mushroom extracts were performed, too.
Aqueous extracts had a higher content of total carbohydrates as well as glucan and had better cytotoxic activity against
HeLa cells, while ethanolic extract of Suillus granulatus was characterized with better cytotoxic activity against HepG2
cells. Based on IR-ATR, the presence of diferent types of carbohydrates, glucans, proteins, phenols and favonoids can
be observed in aqueous and ethanolic, which is one of the reasons for the diferences in their anticancer activity. The
analysed extracts are an excellent basis for their further application in various products in order to obtain functional food
with enriched biological value. Thus, using natural dietary supplements can signifcantly afect the positive changes in
the health of consumers.
PB  - Springer
T2  - Journal of Food Measurement and Characterization
T1  - Determination of biological activity of suillus granulatus mushroom extracts
VL  - 1
DO  - 10.1007/s11694-022-01525-9
ER  - 

@article{
author = "Stojanova, Monika and Pantić, Milena and Karadelev, Mitko and Ivanovski, Vladimir and Nikšić, Miomir",
year = "2022",
abstract = "In the last decade, in addition to the study of the nutritional composition of mushrooms, the study of biologically active
compounds occupies an important place. However, there is a need to fnd new and lesser known mushrooms species that
have biological activity and potential for application in industrial conditions. The aim of this research is to determine the
biological activity of aqueous and ethanolic extracts of Suillus granulatus wild mushroom through the determination of
the content of total carbohydrates, total, α and β-glucans, as bioactive compounds, as well as determination of cytotoxic
activity. Total carbohydrate content was determined using spectroscopic method, total, α and β-glucans were analysed
using specifc kits, and MTT test (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) was used for cytotoxic
activity. IR-ATR (infrared spectroscopy - attenuated total refection) spectra of mushroom extracts were performed, too.
Aqueous extracts had a higher content of total carbohydrates as well as glucan and had better cytotoxic activity against
HeLa cells, while ethanolic extract of Suillus granulatus was characterized with better cytotoxic activity against HepG2
cells. Based on IR-ATR, the presence of diferent types of carbohydrates, glucans, proteins, phenols and favonoids can
be observed in aqueous and ethanolic, which is one of the reasons for the diferences in their anticancer activity. The
analysed extracts are an excellent basis for their further application in various products in order to obtain functional food
with enriched biological value. Thus, using natural dietary supplements can signifcantly afect the positive changes in
the health of consumers.",
publisher = "Springer",
journal = "Journal of Food Measurement and Characterization",
title = "Determination of biological activity of suillus granulatus mushroom extracts",
volume = "1",
doi = "10.1007/s11694-022-01525-9"
}

Stojanova, M., Pantić, M., Karadelev, M., Ivanovski, V.,& Nikšić, M.. (2022). Determination of biological activity of suillus granulatus mushroom extracts. in Journal of Food Measurement and Characterization
Springer., 1.
https://doi.org/10.1007/s11694-022-01525-9

Stojanova M, Pantić M, Karadelev M, Ivanovski V, Nikšić M. Determination of biological activity of suillus granulatus mushroom extracts. in Journal of Food Measurement and Characterization. 2022;1.
doi:10.1007/s11694-022-01525-9 .

Stojanova, Monika, Pantić, Milena, Karadelev, Mitko, Ivanovski, Vladimir, Nikšić, Miomir, "Determination of biological activity of suillus granulatus mushroom extracts" in Journal of Food Measurement and Characterization, 1 (2022),
https://doi.org/10.1007/s11694-022-01525-9 . .

TY  - JOUR
AU  - Vesković-Moračanin, Slavica
AU  - Đukić, Dragutin
AU  - Velebit, Branko
AU  - Borović, Branka
AU  - Milijašević, Milan
AU  - Stojanova, Monika
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6097
AB  - The aim of this study was to select autochthonous lactic acid bacteria (LAB) isolates with antilisterial activity from Zlatar cheese and to evaluate the ability of selected LAB to control Listeria monocytogenes growth during soft white cheese production. The genotype characterization of isolated LAB (n = 93) was done using PCR method by 16S rRNA sequencing. In this way, the following isolates were detected: Lactococcus lactis ssp. lactis (40 isolates), Enterococcus faecalis (30), Lactobacillus plantarum (12), Leuconostoc mesenteroides ssp. mesenteroides (3) Lactobacillus garvieae (3), Lactobacillus curvatus (2), Lactobacillus casei (1), Enterococcus faecium (1) and Staphylococcus hominis (1). Each isolated LAB was tested for bacteriocin-producing ability. It was determined that two LAB isolates had bactericidal properties: Lactococcus lactis ssp. lactis SRB/ZS/094 and Enterococcus faecalis SRB/ZS/090. Semi-purified of enterococcal bacteriocin (enterocin) was isolated using precipitation procedures with ammonium sulphate. Its properties were determined (strength and range of activities). Isolated enterocin and bacteriocin-producing Lactococcus strain showed significant antimicribial activity against Listeria monocytogenes, but still the inhibition activity of Staphylococcus aurues and Escherichia coli was not detected. Based on the obtained laboratory results, in the second phase of the research, the antilisterial effect of bacteriocin isolated from Enterococcus faecalis SRB/ZS/090 and cells Lactococcus lactis ssp. lactis SRB/ZS/094 were determined, that are added as additives in the production of soft white cheese through five variants. Cheese supplemented with enterocin (E2) had the lowest aerobic mesophilic bacteria count, indicating that enterocin (E2) play an important role for bio-preservation.
PB  - SAGE Publications Inc.
T2  - Food Science and Technology International
T1  - Determination of antilisterial effect of some microbial isolates from traditional zlatar cheese during the fermentation of soft white cheese
DO  - 10.1177/10820132221097871
ER  - 

@article{
author = "Vesković-Moračanin, Slavica and Đukić, Dragutin and Velebit, Branko and Borović, Branka and Milijašević, Milan and Stojanova, Monika",
year = "2022",
abstract = "The aim of this study was to select autochthonous lactic acid bacteria (LAB) isolates with antilisterial activity from Zlatar cheese and to evaluate the ability of selected LAB to control Listeria monocytogenes growth during soft white cheese production. The genotype characterization of isolated LAB (n = 93) was done using PCR method by 16S rRNA sequencing. In this way, the following isolates were detected: Lactococcus lactis ssp. lactis (40 isolates), Enterococcus faecalis (30), Lactobacillus plantarum (12), Leuconostoc mesenteroides ssp. mesenteroides (3) Lactobacillus garvieae (3), Lactobacillus curvatus (2), Lactobacillus casei (1), Enterococcus faecium (1) and Staphylococcus hominis (1). Each isolated LAB was tested for bacteriocin-producing ability. It was determined that two LAB isolates had bactericidal properties: Lactococcus lactis ssp. lactis SRB/ZS/094 and Enterococcus faecalis SRB/ZS/090. Semi-purified of enterococcal bacteriocin (enterocin) was isolated using precipitation procedures with ammonium sulphate. Its properties were determined (strength and range of activities). Isolated enterocin and bacteriocin-producing Lactococcus strain showed significant antimicribial activity against Listeria monocytogenes, but still the inhibition activity of Staphylococcus aurues and Escherichia coli was not detected. Based on the obtained laboratory results, in the second phase of the research, the antilisterial effect of bacteriocin isolated from Enterococcus faecalis SRB/ZS/090 and cells Lactococcus lactis ssp. lactis SRB/ZS/094 were determined, that are added as additives in the production of soft white cheese through five variants. Cheese supplemented with enterocin (E2) had the lowest aerobic mesophilic bacteria count, indicating that enterocin (E2) play an important role for bio-preservation.",
publisher = "SAGE Publications Inc.",
journal = "Food Science and Technology International",
title = "Determination of antilisterial effect of some microbial isolates from traditional zlatar cheese during the fermentation of soft white cheese",
doi = "10.1177/10820132221097871"
}

Vesković-Moračanin, S., Đukić, D., Velebit, B., Borović, B., Milijašević, M.,& Stojanova, M.. (2022). Determination of antilisterial effect of some microbial isolates from traditional zlatar cheese during the fermentation of soft white cheese. in Food Science and Technology International
SAGE Publications Inc...
https://doi.org/10.1177/10820132221097871

Vesković-Moračanin S, Đukić D, Velebit B, Borović B, Milijašević M, Stojanova M. Determination of antilisterial effect of some microbial isolates from traditional zlatar cheese during the fermentation of soft white cheese. in Food Science and Technology International. 2022;.
doi:10.1177/10820132221097871 .

Vesković-Moračanin, Slavica, Đukić, Dragutin, Velebit, Branko, Borović, Branka, Milijašević, Milan, Stojanova, Monika, "Determination of antilisterial effect of some microbial isolates from traditional zlatar cheese during the fermentation of soft white cheese" in Food Science and Technology International (2022),
https://doi.org/10.1177/10820132221097871 . .

TY  - JOUR
AU  - Stojanova, Monika
AU  - Đukic, Dragutin
AU  - Stojanova, Marina Todor
AU  - Şatana, Aziz
AU  - Lalević, Blažo
PY  - 2022
UR  - https://link.springer.com/article/10.1007/s10341-022-00668-9
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6081
AB  - The aim of this research was to prepare aqueous and ethanolic extracts of the seed and leaf of the wild chestnut known as
Ohrid diamond and to determine the antioxidant and antimicrobial activity. In general, ethanolic extracts showed higher
antioxidant potential compared with the aqueous extracts. Moreover, ethanolic seed extracts had better results in all of
the antioxidant tests compared with the ethanolic extracts from the leaves. The ethanolic seed extract was characterized
by a statistically significant (p< 0.05) lower IC50 value for the ability to capture DPPH radicals (0.63mg/ml) compared
with all other tested extracts. Furthermore, the extracts showed statistically significantly (p< 0.05) higher antimicrobial
activity against five tested bacteria (Staphylococcus aureusATCC25923, Listeria monocytogenesATCC19115, Escherichia coliATCC11230,
Shigella sonneiATCC29930, Pseudomonas aeruginosaATCC35554) compared to tetracycline and chloramphenicol. Given the good
biological activity that was established, this research can serve as a novel starting point to contribute to greater utilization of
this plant in the pharmaceutical, cosmetic, and food industries, and the obtained extracts could substitute for the numerous
synthetic additives that are regularly used in these industries.
PB  - SpringerLink
T2  - Erwerbs-Obstbau
T2  - Erwerbs-Obstbau
T1  - Antioxidant and Antimicrobial Potential of Wild Chestnut Ohrid Diamond Extract—An Opportunity for Creation of New Natural Products
VL  - N/A
DO  - 10.1007/s10341-022-00668-9
ER  - 

@article{
author = "Stojanova, Monika and Đukic, Dragutin and Stojanova, Marina Todor and Şatana, Aziz and Lalević, Blažo",
year = "2022",
abstract = "The aim of this research was to prepare aqueous and ethanolic extracts of the seed and leaf of the wild chestnut known as
Ohrid diamond and to determine the antioxidant and antimicrobial activity. In general, ethanolic extracts showed higher
antioxidant potential compared with the aqueous extracts. Moreover, ethanolic seed extracts had better results in all of
the antioxidant tests compared with the ethanolic extracts from the leaves. The ethanolic seed extract was characterized
by a statistically significant (p< 0.05) lower IC50 value for the ability to capture DPPH radicals (0.63mg/ml) compared
with all other tested extracts. Furthermore, the extracts showed statistically significantly (p< 0.05) higher antimicrobial
activity against five tested bacteria (Staphylococcus aureusATCC25923, Listeria monocytogenesATCC19115, Escherichia coliATCC11230,
Shigella sonneiATCC29930, Pseudomonas aeruginosaATCC35554) compared to tetracycline and chloramphenicol. Given the good
biological activity that was established, this research can serve as a novel starting point to contribute to greater utilization of
this plant in the pharmaceutical, cosmetic, and food industries, and the obtained extracts could substitute for the numerous
synthetic additives that are regularly used in these industries.",
publisher = "SpringerLink",
journal = "Erwerbs-Obstbau, Erwerbs-Obstbau",
title = "Antioxidant and Antimicrobial Potential of Wild Chestnut Ohrid Diamond Extract—An Opportunity for Creation of New Natural Products",
volume = "N/A",
doi = "10.1007/s10341-022-00668-9"
}

Stojanova, M., Đukic, D., Stojanova, M. T., Şatana, A.,& Lalević, B.. (2022). Antioxidant and Antimicrobial Potential of Wild Chestnut Ohrid Diamond Extract—An Opportunity for Creation of New Natural Products. in Erwerbs-Obstbau
SpringerLink., N/A.
https://doi.org/10.1007/s10341-022-00668-9

Stojanova M, Đukic D, Stojanova MT, Şatana A, Lalević B. Antioxidant and Antimicrobial Potential of Wild Chestnut Ohrid Diamond Extract—An Opportunity for Creation of New Natural Products. in Erwerbs-Obstbau. 2022;N/A.
doi:10.1007/s10341-022-00668-9 .

Stojanova, Monika, Đukic, Dragutin, Stojanova, Marina Todor, Şatana, Aziz, Lalević, Blažo, "Antioxidant and Antimicrobial Potential of Wild Chestnut Ohrid Diamond Extract—An Opportunity for Creation of New Natural Products" in Erwerbs-Obstbau, N/A (2022),
https://doi.org/10.1007/s10341-022-00668-9 . .

TY  - JOUR
AU  - Vesković-Moračanin, Slavica
AU  - Dragutin, Đukić
AU  - Velebit, Branko
AU  - Borović, Branka
AU  - Milijašević, Milan
AU  - Stojanova, Monika
PY  - 2022
UR  - https://doi.org/10.1177/10820132221097871
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6100
AB  - The aim of this study was to select autochthonous lactic acid bacteria (LAB) isolates with antilisterial activity from Zlatar cheese and to evaluate the ability of selected LAB to control Listeria monocytogenes growth during soft white cheese production. The genotype characterization of isolated LAB (n = 93) was done using PCR method by 16S rRNA sequencing. In this way, the following isolates were detected: Lactococcus lactis ssp. lactis (40 isolates), Enterococcus faecalis (30), Lactobacillus plantarum (12), Leuconostoc mesenteroides ssp. mesenteroides (3) Lactobacillus garvieae (3), Lactobacillus curvatus (2), Lactobacillus casei (1), Enterococcus faecium (1) and Staphylococcus hominis (1). Each isolated LAB was tested for bacteriocin-producing ability. It was determined that two LAB isolates had bactericidal properties: Lactococcus lactis ssp. lactis SRB/ZS/094 and Enterococcus faecalis SRB/ZS/090. Semi-purified of enterococcal bacteriocin (enterocin) was isolated using precipitation procedures with ammonium sulphate. Its properties were determined (strength and range of activities). Isolated enterocin and bacteriocin-producing Lactococcus strain showed significant antimicribial activity against Listeria monocytogenes, but still the inhibition activity of Staphylococcus aurues and Escherichia coli was not detected. Based on the obtained laboratory results, in the second phase of the research, the antilisterial effect of bacteriocin isolated from Enterococcus faecalis SRB/ZS/090 and cells Lactococcus lactis ssp. lactis SRB/ZS/094 were determined, that are added as additives in the production of soft white cheese through five variants. Cheese supplemented with enterocin (E2) had the lowest aerobic mesophilic bacteria count, indicating that enterocin (E2) play an important role for bio-preservation.
T2  - Food Science and Technology International
T2  - Food Science and Technology InternationalFood sci. technol. int.
T1  - Determination of antilisterial effect of some microbial isolates from traditional zlatar cheese during the fermentation of soft white cheese
SP  - 10820132221097871
DO  - 10.1177/10820132221097871
ER  - 

@article{
author = "Vesković-Moračanin, Slavica and Dragutin, Đukić and Velebit, Branko and Borović, Branka and Milijašević, Milan and Stojanova, Monika",
year = "2022",
abstract = "The aim of this study was to select autochthonous lactic acid bacteria (LAB) isolates with antilisterial activity from Zlatar cheese and to evaluate the ability of selected LAB to control Listeria monocytogenes growth during soft white cheese production. The genotype characterization of isolated LAB (n = 93) was done using PCR method by 16S rRNA sequencing. In this way, the following isolates were detected: Lactococcus lactis ssp. lactis (40 isolates), Enterococcus faecalis (30), Lactobacillus plantarum (12), Leuconostoc mesenteroides ssp. mesenteroides (3) Lactobacillus garvieae (3), Lactobacillus curvatus (2), Lactobacillus casei (1), Enterococcus faecium (1) and Staphylococcus hominis (1). Each isolated LAB was tested for bacteriocin-producing ability. It was determined that two LAB isolates had bactericidal properties: Lactococcus lactis ssp. lactis SRB/ZS/094 and Enterococcus faecalis SRB/ZS/090. Semi-purified of enterococcal bacteriocin (enterocin) was isolated using precipitation procedures with ammonium sulphate. Its properties were determined (strength and range of activities). Isolated enterocin and bacteriocin-producing Lactococcus strain showed significant antimicribial activity against Listeria monocytogenes, but still the inhibition activity of Staphylococcus aurues and Escherichia coli was not detected. Based on the obtained laboratory results, in the second phase of the research, the antilisterial effect of bacteriocin isolated from Enterococcus faecalis SRB/ZS/090 and cells Lactococcus lactis ssp. lactis SRB/ZS/094 were determined, that are added as additives in the production of soft white cheese through five variants. Cheese supplemented with enterocin (E2) had the lowest aerobic mesophilic bacteria count, indicating that enterocin (E2) play an important role for bio-preservation.",
journal = "Food Science and Technology International, Food Science and Technology InternationalFood sci. technol. int.",
title = "Determination of antilisterial effect of some microbial isolates from traditional zlatar cheese during the fermentation of soft white cheese",
pages = "10820132221097871",
doi = "10.1177/10820132221097871"
}

Vesković-Moračanin, S., Dragutin, Đ., Velebit, B., Borović, B., Milijašević, M.,& Stojanova, M.. (2022). Determination of antilisterial effect of some microbial isolates from traditional zlatar cheese during the fermentation of soft white cheese. in Food Science and Technology International, 10820132221097871.
https://doi.org/10.1177/10820132221097871

Vesković-Moračanin S, Dragutin Đ, Velebit B, Borović B, Milijašević M, Stojanova M. Determination of antilisterial effect of some microbial isolates from traditional zlatar cheese during the fermentation of soft white cheese. in Food Science and Technology International. 2022;:10820132221097871.
doi:10.1177/10820132221097871 .

Vesković-Moračanin, Slavica, Dragutin, Đukić, Velebit, Branko, Borović, Branka, Milijašević, Milan, Stojanova, Monika, "Determination of antilisterial effect of some microbial isolates from traditional zlatar cheese during the fermentation of soft white cheese" in Food Science and Technology International (2022):10820132221097871,
https://doi.org/10.1177/10820132221097871 . .

TY  - CONF
AU  - Stojanova, Monika
AU  - Pantić, Milena
AU  - Paunović, Dragana
AU  - Čuleva, Biljana
AU  - Nikšić, Miomir
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6629
AB  - The aim of this study was to determine the antioxidant potential of dehydrated soup enriched with
different types of lyophilized mushroom extracts. Three mushroom species were collected from the
Republic of North Macedonia: Suillus granulatus, Coriolus versicolor and Fuscoporia torulosa.
After their determination and drying, aqueous and ethanolic extracts (50% EtOH) were prepared.
Moreover, both extracts were lyophilized showing high antioxidant potential, determined through
the ability to capture free DPPH radicals (73.38–81.60%) and the conjugated diene method (69.25–
77.06%). Both types of lyophilized extracts were added in industrially produced dehydrated
vegetable soup in order to improve its quality properties, as well as the biological activity. Thus, ten
samples of dehydrated soups were produced. Higher values for all antioxidant tests were obtained in
all tested soup samples enriched with lyophilized mushroom extracts, compared to the control
sample. According to the DPPH radical test (54.14–61.41%) and the ability to chelate iron ions
(36.68–43.99%), higher values were obtained in soups enriched with lyophilized aqueous extracts,
while the method of conjugated dienes showed higher values in soups enriched with lyophilized
ethanolic extracts (47.27–60.60%). From the aspect of product traceability during storage, it can be
noticed that in all antioxidant tests the values were constant until the 30th day after production, and
then they decreased minimally until the 45th day after production. Namely, on the 45th day after
production, the largest decrease in antioxidant activity of soups enriched with lyophilized aqueous
extracts was observed with the conjugated diene method (43.17–54.79%). The antioxidant activity
of all tested samples on 0th, 15th and 30th day after production differed statistically significant
(p<0.05) compared to 45th, 60th and 90th day after production. Therefore, it can be concluded that
the obtained product showed certain antioxidant potential which is significantly higher compared to
the control sample.
PB  - University of Belgrade
C3  - UniFood Conference
T1  - Determination of antioxidant potential of dehydrated soup enriched with lyophilized mushroom extracts
SP  - 41
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6629
ER  - 

@conference{
author = "Stojanova, Monika and Pantić, Milena and Paunović, Dragana and Čuleva, Biljana and Nikšić, Miomir",
year = "2021",
abstract = "The aim of this study was to determine the antioxidant potential of dehydrated soup enriched with
different types of lyophilized mushroom extracts. Three mushroom species were collected from the
Republic of North Macedonia: Suillus granulatus, Coriolus versicolor and Fuscoporia torulosa.
After their determination and drying, aqueous and ethanolic extracts (50% EtOH) were prepared.
Moreover, both extracts were lyophilized showing high antioxidant potential, determined through
the ability to capture free DPPH radicals (73.38–81.60%) and the conjugated diene method (69.25–
77.06%). Both types of lyophilized extracts were added in industrially produced dehydrated
vegetable soup in order to improve its quality properties, as well as the biological activity. Thus, ten
samples of dehydrated soups were produced. Higher values for all antioxidant tests were obtained in
all tested soup samples enriched with lyophilized mushroom extracts, compared to the control
sample. According to the DPPH radical test (54.14–61.41%) and the ability to chelate iron ions
(36.68–43.99%), higher values were obtained in soups enriched with lyophilized aqueous extracts,
while the method of conjugated dienes showed higher values in soups enriched with lyophilized
ethanolic extracts (47.27–60.60%). From the aspect of product traceability during storage, it can be
noticed that in all antioxidant tests the values were constant until the 30th day after production, and
then they decreased minimally until the 45th day after production. Namely, on the 45th day after
production, the largest decrease in antioxidant activity of soups enriched with lyophilized aqueous
extracts was observed with the conjugated diene method (43.17–54.79%). The antioxidant activity
of all tested samples on 0th, 15th and 30th day after production differed statistically significant
(p<0.05) compared to 45th, 60th and 90th day after production. Therefore, it can be concluded that
the obtained product showed certain antioxidant potential which is significantly higher compared to
the control sample.",
publisher = "University of Belgrade",
journal = "UniFood Conference",
title = "Determination of antioxidant potential of dehydrated soup enriched with lyophilized mushroom extracts",
pages = "41",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6629"
}

Stojanova, M., Pantić, M., Paunović, D., Čuleva, B.,& Nikšić, M.. (2021). Determination of antioxidant potential of dehydrated soup enriched with lyophilized mushroom extracts. in UniFood Conference
University of Belgrade., 41.
https://hdl.handle.net/21.15107/rcub_agrospace_6629

Stojanova M, Pantić M, Paunović D, Čuleva B, Nikšić M. Determination of antioxidant potential of dehydrated soup enriched with lyophilized mushroom extracts. in UniFood Conference. 2021;:41.
https://hdl.handle.net/21.15107/rcub_agrospace_6629 .

Stojanova, Monika, Pantić, Milena, Paunović, Dragana, Čuleva, Biljana, Nikšić, Miomir, "Determination of antioxidant potential of dehydrated soup enriched with lyophilized mushroom extracts" in UniFood Conference (2021):41,
https://hdl.handle.net/21.15107/rcub_agrospace_6629 .