TY  - GEN
AU  - Sknepnek, Aleksandra
AU  - Filipović, Suzana
AU  - Pavlović, Vladimir B.
AU  - Mirković, Nemanja
AU  - Miletić, Dunja
AU  - Pantić, Milena
AU  - Mirković, Miljana
PY  - 2024
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6948
AB  - Acetic acid bacteria (AAB) are renowned for their proficiency in bacterial cellulose (BC) production, particularly species within the Acetobacter and Komagataeibacter genera. BC, derived solely from bacterial cells, represents the purest form of cellulose known, with AAB capable of generating quantities viable for commercial utilization. The utilization of bacteria for biopolymer or cellulose hydrogel production, as opposed to traditional plant sources requiring aggressive chemical treatments, presents a sustainable approach with environmental preservation benefits.
While BC materials inherently lack functional properties, their porous structure and three-dimensional nanofiber network with high specific surface area render them ideal carriers for antimicrobials or other agents in the production of functional composite materials. Moreover, by-products or wastes that contain carbon or nitrogen sources for AAB could potentially substitute some part of conventional substrates, reducing production costs of BC and conserving resources.
This study involved the identification of eight isolates from two kombucha beverages using molecular method, followed by screening for the most proficient cellulose-producing species. Morphological characterization of cellulose was conducted using scanning electron microscopy (SEM), while X-ray diffraction (XRD) was employed for crystallinity and phase analysis. Functionalization of nanocellulose involved the incorporation of titanium dioxide and hydroxyapatite, with elemental composition analyzed using energy-dispersive X-ray (EDS) techniques. Antimicrobial properties were evaluated using plate count tests. Additionally, discarded ethanol waste from the functionalization step was investigated for sustainable BC cellulose production.
Isolated species demonstrated the production of pure, nanosized, densely intertwined BC polymers with high crystallinity. EDS analysis confirmed the presence of only carbon and oxygen elements in pure cellulose. While pure BC exhibited no antimicrobial activity, functionalized BC demonstrated antifungal and antibacterial properties. Furthermore, discarded ethanol waste proved effective for BC synthesis. These findings underscore the potential applications of functionalized BC in touch surfaces, coatings, packaging, agriculture, and medicine.
PB  - Serbian Society for Microbiology
T2  - XIII CONGRESS OF MICROBIOLOGISTS OF SERBIA, MICROMED REGIO 5
T1  - ACETIC ACID BACTERIA-DERIVED BACTERIAL NANOCELLULOSE: SUSTAINABLE SYNTHESIS AND ANTIMICROBIAL POTENTIAL DEVELOPMENT
SP  - 33
ER  - 

@misc{
author = "Sknepnek, Aleksandra and Filipović, Suzana and Pavlović, Vladimir B. and Mirković, Nemanja and Miletić, Dunja and Pantić, Milena and Mirković, Miljana",
year = "2024",
abstract = "Acetic acid bacteria (AAB) are renowned for their proficiency in bacterial cellulose (BC) production, particularly species within the Acetobacter and Komagataeibacter genera. BC, derived solely from bacterial cells, represents the purest form of cellulose known, with AAB capable of generating quantities viable for commercial utilization. The utilization of bacteria for biopolymer or cellulose hydrogel production, as opposed to traditional plant sources requiring aggressive chemical treatments, presents a sustainable approach with environmental preservation benefits.
While BC materials inherently lack functional properties, their porous structure and three-dimensional nanofiber network with high specific surface area render them ideal carriers for antimicrobials or other agents in the production of functional composite materials. Moreover, by-products or wastes that contain carbon or nitrogen sources for AAB could potentially substitute some part of conventional substrates, reducing production costs of BC and conserving resources.
This study involved the identification of eight isolates from two kombucha beverages using molecular method, followed by screening for the most proficient cellulose-producing species. Morphological characterization of cellulose was conducted using scanning electron microscopy (SEM), while X-ray diffraction (XRD) was employed for crystallinity and phase analysis. Functionalization of nanocellulose involved the incorporation of titanium dioxide and hydroxyapatite, with elemental composition analyzed using energy-dispersive X-ray (EDS) techniques. Antimicrobial properties were evaluated using plate count tests. Additionally, discarded ethanol waste from the functionalization step was investigated for sustainable BC cellulose production.
Isolated species demonstrated the production of pure, nanosized, densely intertwined BC polymers with high crystallinity. EDS analysis confirmed the presence of only carbon and oxygen elements in pure cellulose. While pure BC exhibited no antimicrobial activity, functionalized BC demonstrated antifungal and antibacterial properties. Furthermore, discarded ethanol waste proved effective for BC synthesis. These findings underscore the potential applications of functionalized BC in touch surfaces, coatings, packaging, agriculture, and medicine.",
publisher = "Serbian Society for Microbiology",
journal = "XIII CONGRESS OF MICROBIOLOGISTS OF SERBIA, MICROMED REGIO 5",
title = "ACETIC ACID BACTERIA-DERIVED BACTERIAL NANOCELLULOSE: SUSTAINABLE SYNTHESIS AND ANTIMICROBIAL POTENTIAL DEVELOPMENT",
pages = "33"
}

Sknepnek, A., Filipović, S., Pavlović, V. B., Mirković, N., Miletić, D., Pantić, M.,& Mirković, M.. (2024). ACETIC ACID BACTERIA-DERIVED BACTERIAL NANOCELLULOSE: SUSTAINABLE SYNTHESIS AND ANTIMICROBIAL POTENTIAL DEVELOPMENT. in XIII CONGRESS OF MICROBIOLOGISTS OF SERBIA, MICROMED REGIO 5
Serbian Society for Microbiology., 33.

Sknepnek A, Filipović S, Pavlović VB, Mirković N, Miletić D, Pantić M, Mirković M. ACETIC ACID BACTERIA-DERIVED BACTERIAL NANOCELLULOSE: SUSTAINABLE SYNTHESIS AND ANTIMICROBIAL POTENTIAL DEVELOPMENT. in XIII CONGRESS OF MICROBIOLOGISTS OF SERBIA, MICROMED REGIO 5. 2024;:33..

Sknepnek, Aleksandra, Filipović, Suzana, Pavlović, Vladimir B., Mirković, Nemanja, Miletić, Dunja, Pantić, Milena, Mirković, Miljana, "ACETIC ACID BACTERIA-DERIVED BACTERIAL NANOCELLULOSE: SUSTAINABLE SYNTHESIS AND ANTIMICROBIAL POTENTIAL DEVELOPMENT" in XIII CONGRESS OF MICROBIOLOGISTS OF SERBIA, MICROMED REGIO 5 (2024):33.

TY  - JOUR
AU  - Radulovic, Zorica
AU  - Paunovic, Dusanka
AU  - Miocinovic, Jelena
AU  - Satric, Ana
AU  - Miloradovic, Zorana
AU  - Mirkovic, Milica
AU  - Mirkovic, Nemanja
PY  - 2023
UR  - https://www.sciencedirect.com/science/article/pii/S2212429223006302
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6411
AB  - The use of truffles in food is primarily based on their pleasant smell to the consumer, to achieve this effect, artificial flavours are usually added. Considering that truffles have not only a hedonistic effect on consumers, this work aims to investigate the characteristics of semi hard cheese, using fresh or for three months frozen truffles without adding artificial flavours, as well as their influence on proteolytic changes during ripening and the sensory quality. Six experimental Gouda type cheeses were prepared: control without truffles; with fresh truffles sterilized in autoclave; with fresh truffles flambéed on burner; with frozen truffles sterilized in autoclave; with frozen truffles flambéed on burner; with addition of artificial flavoring agents. The chemical composition and proteolytic changes of the cheese, microbiological status and sensory evaluation during the three months of ripening were studied. The chemical composition did not differ significantly, but truffles significantly affect the biochemical processes of cheeses ripening. Addition of flambéed fresh or frozen truffles in cheeses, accelerate ripening processes, where the ripening index (25.03%–25.16%) was significantly higher in these cheeses than in the others (14.25%–15.81%). A 1 log unit higher number of lactic acid bacteria was also found in these cheeses and their sensory quality were excellent with ratings 98.08% and 95.41% of the maximum possible quality. It was shown that addition of flambéed fresh or frozen truffles, can be used, resulting in a completely natural cheese with pleasant odor, without the addition of artificial flavours.
T2  - Food Bioscience
T2  - Food BioscienceFood Bioscience
T1  - The effect of fresh or frozen black truffle Tuber aestivum on ripening and sensory quality of semi hard cheese
SP  - 102979
VL  - 55
DO  - 10.1016/j.fbio.2023.102979
ER  - 

@article{
author = "Radulovic, Zorica and Paunovic, Dusanka and Miocinovic, Jelena and Satric, Ana and Miloradovic, Zorana and Mirkovic, Milica and Mirkovic, Nemanja",
year = "2023",
abstract = "The use of truffles in food is primarily based on their pleasant smell to the consumer, to achieve this effect, artificial flavours are usually added. Considering that truffles have not only a hedonistic effect on consumers, this work aims to investigate the characteristics of semi hard cheese, using fresh or for three months frozen truffles without adding artificial flavours, as well as their influence on proteolytic changes during ripening and the sensory quality. Six experimental Gouda type cheeses were prepared: control without truffles; with fresh truffles sterilized in autoclave; with fresh truffles flambéed on burner; with frozen truffles sterilized in autoclave; with frozen truffles flambéed on burner; with addition of artificial flavoring agents. The chemical composition and proteolytic changes of the cheese, microbiological status and sensory evaluation during the three months of ripening were studied. The chemical composition did not differ significantly, but truffles significantly affect the biochemical processes of cheeses ripening. Addition of flambéed fresh or frozen truffles in cheeses, accelerate ripening processes, where the ripening index (25.03%–25.16%) was significantly higher in these cheeses than in the others (14.25%–15.81%). A 1 log unit higher number of lactic acid bacteria was also found in these cheeses and their sensory quality were excellent with ratings 98.08% and 95.41% of the maximum possible quality. It was shown that addition of flambéed fresh or frozen truffles, can be used, resulting in a completely natural cheese with pleasant odor, without the addition of artificial flavours.",
journal = "Food Bioscience, Food BioscienceFood Bioscience",
title = "The effect of fresh or frozen black truffle Tuber aestivum on ripening and sensory quality of semi hard cheese",
pages = "102979",
volume = "55",
doi = "10.1016/j.fbio.2023.102979"
}

Radulovic, Z., Paunovic, D., Miocinovic, J., Satric, A., Miloradovic, Z., Mirkovic, M.,& Mirkovic, N.. (2023). The effect of fresh or frozen black truffle Tuber aestivum on ripening and sensory quality of semi hard cheese. in Food Bioscience, 55, 102979.
https://doi.org/10.1016/j.fbio.2023.102979

Radulovic Z, Paunovic D, Miocinovic J, Satric A, Miloradovic Z, Mirkovic M, Mirkovic N. The effect of fresh or frozen black truffle Tuber aestivum on ripening and sensory quality of semi hard cheese. in Food Bioscience. 2023;55:102979.
doi:10.1016/j.fbio.2023.102979 .

Radulovic, Zorica, Paunovic, Dusanka, Miocinovic, Jelena, Satric, Ana, Miloradovic, Zorana, Mirkovic, Milica, Mirkovic, Nemanja, "The effect of fresh or frozen black truffle Tuber aestivum on ripening and sensory quality of semi hard cheese" in Food Bioscience, 55 (2023):102979,
https://doi.org/10.1016/j.fbio.2023.102979 . .

TY  - JOUR
AU  - Paunović, Dušanka D.
AU  - Mirković, Milica M.
AU  - Mirković, Nemanja L.
AU  - Tešević, Vele V.
AU  - Stanković Jeremić, Jovana M.
AU  - Todosijević, Marina M.
AU  - Radulović, Zorica T.
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6481
AB  - The use of truffles in food is based mainly on the addition of artificial flavors, aiming to achieve an intense aroma in the products. As truffle is a natural product with nutritional and functional properties, it is important to find an optimal method for truffle storage. As the microbiota contribute to truffle aroma, the bacterial and yeast compositions in the rhizosphere and fruiting body of the truffle and the impact of different freezing methods on the volatile profile of the truffle Tuber aestivum during 90 days of the storage were determined. Bacteria and yeasts isolates were identified using 16s rRNA and 18s rRNA. The effect of freezing truffles at -20°C and -80°C with and without previous dipping in liquid N2 on the volatile compounds was observed using GC/MS. The results demonstrated that the isolated bacteria belonged to the phylum Proteobacteria, Firmicutes and Actinobacteria, and the identified species mainly belonged to Firmicutes, genus Bacillus sp. Isolated yeasts were identified as Cryptococcus sp., Debaromyces hanseinii, Candida fermentati and Rhodotorula mucilaginosa. The GC/MS analysis revealed that frozen truffle samples were richer in the compounds 2-butanone, 2-methyl-butanal, methanethiol and 2-butanol after freezing or during storage. The content of DMS, acetaldehyde, 3-octanone, ethanol, and 2-methyl-1-propanol significantly decreased immediately after freezing. Overall, the gained results indicated that freezing of truffles as a preservation method had profound effects on the volatile compounds, while previous dipping in liquid N2 showed no significant impact on the volatile profile of truffle Tuber aestivum. © 2023 University of Belgrade - Faculty of Agriculture. All Rights Reserved.
T2  - Journal of Agricultural Sciences (Belgrade)
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - SERBIAN BLACK TRUFFLE TUBER AESTIVUM: MICROBIOTA AND EFFECTS OF DIFFERENT FREEZING REGIMES ON VOLATILE AROMA COMPOUNDS DURING STORAGE
EP  - 346
IS  - 3
SP  - 329
VL  - 68
DO  - 10.2298/JAS2303329P
ER  - 

@article{
author = "Paunović, Dušanka D. and Mirković, Milica M. and Mirković, Nemanja L. and Tešević, Vele V. and Stanković Jeremić, Jovana M. and Todosijević, Marina M. and Radulović, Zorica T.",
year = "2023",
abstract = "The use of truffles in food is based mainly on the addition of artificial flavors, aiming to achieve an intense aroma in the products. As truffle is a natural product with nutritional and functional properties, it is important to find an optimal method for truffle storage. As the microbiota contribute to truffle aroma, the bacterial and yeast compositions in the rhizosphere and fruiting body of the truffle and the impact of different freezing methods on the volatile profile of the truffle Tuber aestivum during 90 days of the storage were determined. Bacteria and yeasts isolates were identified using 16s rRNA and 18s rRNA. The effect of freezing truffles at -20°C and -80°C with and without previous dipping in liquid N2 on the volatile compounds was observed using GC/MS. The results demonstrated that the isolated bacteria belonged to the phylum Proteobacteria, Firmicutes and Actinobacteria, and the identified species mainly belonged to Firmicutes, genus Bacillus sp. Isolated yeasts were identified as Cryptococcus sp., Debaromyces hanseinii, Candida fermentati and Rhodotorula mucilaginosa. The GC/MS analysis revealed that frozen truffle samples were richer in the compounds 2-butanone, 2-methyl-butanal, methanethiol and 2-butanol after freezing or during storage. The content of DMS, acetaldehyde, 3-octanone, ethanol, and 2-methyl-1-propanol significantly decreased immediately after freezing. Overall, the gained results indicated that freezing of truffles as a preservation method had profound effects on the volatile compounds, while previous dipping in liquid N2 showed no significant impact on the volatile profile of truffle Tuber aestivum. © 2023 University of Belgrade - Faculty of Agriculture. All Rights Reserved.",
journal = "Journal of Agricultural Sciences (Belgrade), Journal of Agricultural Sciences (Belgrade)",
title = "SERBIAN BLACK TRUFFLE TUBER AESTIVUM: MICROBIOTA AND EFFECTS OF DIFFERENT FREEZING REGIMES ON VOLATILE AROMA COMPOUNDS DURING STORAGE",
pages = "346-329",
number = "3",
volume = "68",
doi = "10.2298/JAS2303329P"
}

Paunović, D. D., Mirković, M. M., Mirković, N. L., Tešević, V. V., Stanković Jeremić, J. M., Todosijević, M. M.,& Radulović, Z. T.. (2023). SERBIAN BLACK TRUFFLE TUBER AESTIVUM: MICROBIOTA AND EFFECTS OF DIFFERENT FREEZING REGIMES ON VOLATILE AROMA COMPOUNDS DURING STORAGE. in Journal of Agricultural Sciences (Belgrade), 68(3), 329-346.
https://doi.org/10.2298/JAS2303329P

Paunović DD, Mirković MM, Mirković NL, Tešević VV, Stanković Jeremić JM, Todosijević MM, Radulović ZT. SERBIAN BLACK TRUFFLE TUBER AESTIVUM: MICROBIOTA AND EFFECTS OF DIFFERENT FREEZING REGIMES ON VOLATILE AROMA COMPOUNDS DURING STORAGE. in Journal of Agricultural Sciences (Belgrade). 2023;68(3):329-346.
doi:10.2298/JAS2303329P .

Paunović, Dušanka D., Mirković, Milica M., Mirković, Nemanja L., Tešević, Vele V., Stanković Jeremić, Jovana M., Todosijević, Marina M., Radulović, Zorica T., "SERBIAN BLACK TRUFFLE TUBER AESTIVUM: MICROBIOTA AND EFFECTS OF DIFFERENT FREEZING REGIMES ON VOLATILE AROMA COMPOUNDS DURING STORAGE" in Journal of Agricultural Sciences (Belgrade), 68, no. 3 (2023):329-346,
https://doi.org/10.2298/JAS2303329P . .

TY  - JOUR
AU  - Satric, Ana
AU  - Miloradovic, Zorana
AU  - Mirkovic, Milica
AU  - Mirkovic, Nemanja
AU  - Miocinovic, Jelena
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6242
AB  - The purpose of this study was to investigate the chemical, proteolysis, microbiological, colour and textural characteristics of Serbian Kačkavalj cheese in order to determine the variability degree between cheeses, compare their properties to other similar ‘Pasta Filata’ cheeses and to determine if they comply to the regulative requirements. A broad range of variations of cheese characteristics was found among Kačkavalj cheeses. The composition showed high variations: dry matter ranged from 51.52 % to 58.71 %; fat from 20.00 % to 29.50 %; fat in dry matter from 36.08 % to 55.96 %; NaCl from 0.93 % to 3.69 %; total protein from 23.25 % to 30.79 %. The proteolysis parameters in Kačkavalj cheeses differed significantly. The colour evaluation showed significant differences in a* and b* values, however in L* values there were no significant differences (p>0.05). The traditional Kačkavalj cheese represents the part of national heritage; thus, the comprehensive characterization was conducted to investigate quality variations between Serbian Kačkavalj cheeses. The study identified that term Kačkavalj is used despite some cheeses are not fully compliant with the National Standard. The control of fulfilling the requirements of the National Standard should be improved, as well as raising awareness and prevention of inadequate cheese labelling. © 2023, Hrvatska Mljekarska Udruga. All rights reserved.
T2  - Mljekarstvo
T2  - Mljekarstvo
T1  - Quality characteristics of ‘Pasta-Filata’ Serbian Kačkavalj cheese and regulatory compliance assessment
EP  - 49
IS  - 1
SP  - 38
VL  - 73
DO  - 10.15567/mljekarstvo.2023.0105
ER  - 

@article{
author = "Satric, Ana and Miloradovic, Zorana and Mirkovic, Milica and Mirkovic, Nemanja and Miocinovic, Jelena",
year = "2023",
abstract = "The purpose of this study was to investigate the chemical, proteolysis, microbiological, colour and textural characteristics of Serbian Kačkavalj cheese in order to determine the variability degree between cheeses, compare their properties to other similar ‘Pasta Filata’ cheeses and to determine if they comply to the regulative requirements. A broad range of variations of cheese characteristics was found among Kačkavalj cheeses. The composition showed high variations: dry matter ranged from 51.52 % to 58.71 %; fat from 20.00 % to 29.50 %; fat in dry matter from 36.08 % to 55.96 %; NaCl from 0.93 % to 3.69 %; total protein from 23.25 % to 30.79 %. The proteolysis parameters in Kačkavalj cheeses differed significantly. The colour evaluation showed significant differences in a* and b* values, however in L* values there were no significant differences (p>0.05). The traditional Kačkavalj cheese represents the part of national heritage; thus, the comprehensive characterization was conducted to investigate quality variations between Serbian Kačkavalj cheeses. The study identified that term Kačkavalj is used despite some cheeses are not fully compliant with the National Standard. The control of fulfilling the requirements of the National Standard should be improved, as well as raising awareness and prevention of inadequate cheese labelling. © 2023, Hrvatska Mljekarska Udruga. All rights reserved.",
journal = "Mljekarstvo, Mljekarstvo",
title = "Quality characteristics of ‘Pasta-Filata’ Serbian Kačkavalj cheese and regulatory compliance assessment",
pages = "49-38",
number = "1",
volume = "73",
doi = "10.15567/mljekarstvo.2023.0105"
}

Satric, A., Miloradovic, Z., Mirkovic, M., Mirkovic, N.,& Miocinovic, J.. (2023). Quality characteristics of ‘Pasta-Filata’ Serbian Kačkavalj cheese and regulatory compliance assessment. in Mljekarstvo, 73(1), 38-49.
https://doi.org/10.15567/mljekarstvo.2023.0105

Satric A, Miloradovic Z, Mirkovic M, Mirkovic N, Miocinovic J. Quality characteristics of ‘Pasta-Filata’ Serbian Kačkavalj cheese and regulatory compliance assessment. in Mljekarstvo. 2023;73(1):38-49.
doi:10.15567/mljekarstvo.2023.0105 .

Satric, Ana, Miloradovic, Zorana, Mirkovic, Milica, Mirkovic, Nemanja, Miocinovic, Jelena, "Quality characteristics of ‘Pasta-Filata’ Serbian Kačkavalj cheese and regulatory compliance assessment" in Mljekarstvo, 73, no. 1 (2023):38-49,
https://doi.org/10.15567/mljekarstvo.2023.0105 . .

TY  - JOUR
AU  - Kerečki, Slavica
AU  - Pećinar, Ilinka
AU  - Karličić, Vera
AU  - Mirković, Nemanja
AU  - Kljujev, Igor
AU  - Raičević, Vera
AU  - Jovičić-Petrović, Jelena
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6143
AB  - This study assesses the effects of Azotobacter biopriming on the early development of sugar beet. Azotobacter chroococcum F8/2 was screened for plant growth promoting characteristics and biopriming effects were estimated through germination parameters and the structural changes of the root tissues. A. chroococcum F8/2 was characterized as a contributor to nitrogen, iron, and potassium availability, as well as a producer of auxin and 1-aminocyclopropane-1-carboxilic acid deaminase. Applied biopriming had reduced mean germination time by 34.44% and increased vigor I by 90.99% compared to control. Volatile blend comprised 47.67% ethanol, 32.01% 2-methyl-propanol, 17.32% 3-methyl-1-butanol, and a trace of 2,3-butanedione. Root micromorphological analysis of bioprimed sugar beet revealed a considerable increase in primary, secondary xylem area, and vessels size. Obtained results determine A. chroococcum F8/2 as a successful biopriming agent, and active participant in nutrient availability and hormonal status modulation affecting root vascular tissue. © 2022 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group.
T2  - Journal of Plant Interactions
T2  - Journal of Plant Interactions
T1  - Azotobacter chroococcum F8/2: a multitasking
bacterial strain in sugar beet biopriming
EP  - 730
IS  - 1
SP  - 719
VL  - 17
DO  - 10.1080/17429145.2022.2091802
ER  - 

@article{
author = "Kerečki, Slavica and Pećinar, Ilinka and Karličić, Vera and Mirković, Nemanja and Kljujev, Igor and Raičević, Vera and Jovičić-Petrović, Jelena",
year = "2022",
abstract = "This study assesses the effects of Azotobacter biopriming on the early development of sugar beet. Azotobacter chroococcum F8/2 was screened for plant growth promoting characteristics and biopriming effects were estimated through germination parameters and the structural changes of the root tissues. A. chroococcum F8/2 was characterized as a contributor to nitrogen, iron, and potassium availability, as well as a producer of auxin and 1-aminocyclopropane-1-carboxilic acid deaminase. Applied biopriming had reduced mean germination time by 34.44% and increased vigor I by 90.99% compared to control. Volatile blend comprised 47.67% ethanol, 32.01% 2-methyl-propanol, 17.32% 3-methyl-1-butanol, and a trace of 2,3-butanedione. Root micromorphological analysis of bioprimed sugar beet revealed a considerable increase in primary, secondary xylem area, and vessels size. Obtained results determine A. chroococcum F8/2 as a successful biopriming agent, and active participant in nutrient availability and hormonal status modulation affecting root vascular tissue. © 2022 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group.",
journal = "Journal of Plant Interactions, Journal of Plant Interactions",
title = "Azotobacter chroococcum F8/2: a multitasking
bacterial strain in sugar beet biopriming",
pages = "730-719",
number = "1",
volume = "17",
doi = "10.1080/17429145.2022.2091802"
}

Kerečki, S., Pećinar, I., Karličić, V., Mirković, N., Kljujev, I., Raičević, V.,& Jovičić-Petrović, J.. (2022). Azotobacter chroococcum F8/2: a multitasking
bacterial strain in sugar beet biopriming. in Journal of Plant Interactions, 17(1), 719-730.
https://doi.org/10.1080/17429145.2022.2091802

Kerečki S, Pećinar I, Karličić V, Mirković N, Kljujev I, Raičević V, Jovičić-Petrović J. Azotobacter chroococcum F8/2: a multitasking
bacterial strain in sugar beet biopriming. in Journal of Plant Interactions. 2022;17(1):719-730.
doi:10.1080/17429145.2022.2091802 .

Kerečki, Slavica, Pećinar, Ilinka, Karličić, Vera, Mirković, Nemanja, Kljujev, Igor, Raičević, Vera, Jovičić-Petrović, Jelena, "Azotobacter chroococcum F8/2: a multitasking
bacterial strain in sugar beet biopriming" in Journal of Plant Interactions, 17, no. 1 (2022):719-730,
https://doi.org/10.1080/17429145.2022.2091802 . .

TY  - JOUR
AU  - Mirković, Milica
AU  - Mirković, Nemanja
AU  - Miočinović, Jelena
AU  - Radulović, Ana
AU  - Paunović, Dušanka
AU  - Ilić, Mila
AU  - Radulović, Zorica
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5891
AB  - The effect of free-living and spray-dried probiotic bacteria, Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v, on sensory characteristics of yogurt and cheese made from ultrafiltered (UF) milk, as well as their viability during storage, was investigated. Bacterial counts of free-living and spray-dried probiotic cells in yogurt remained above 7.43 log cfu/ml after 21 days, whereas in UF cheese, cell count was 8.84 log cfu/g after 56 days of storage. Starter bacteria count maintained above 7.6 log cfu/ml for yogurt and 8.5 log cfu/g for UF cheese during storage, while pH values did not significantly differ from control (without probiotic) and probiotic variants. Sensory evaluation showed that probiotic yogurt and UF cheese were evaluated with very high marks. The long-term viability of spray-dried probiotic L. plantarum 564 and L. plantarum 299v in UF cheeses indicates that these products could be successfully used as probiotic carriers. Novelty impact statement: Spray drying probiotic cells showed significantly higher viability compare to free-living cells in yogurt. Potential probiotic bacteria Lactiplantibacillus plantarum 564 maintained at high level in ultrafiltered (UF) cheese. Probiotic yogurts and UF cheeses were evaluated with excellent sensory quality.
PB  - John Wiley and Sons Inc
T2  - Journal of Food Processing and Preservation
T1  - Probiotic yogurt and cheese from ultrafiltered milk: Sensory quality and viability of free-living and spray dried Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v
IS  - 9
SP  - e15713
VL  - 45
DO  - 10.1111/jfpp.15713
ER  - 

@article{
author = "Mirković, Milica and Mirković, Nemanja and Miočinović, Jelena and Radulović, Ana and Paunović, Dušanka and Ilić, Mila and Radulović, Zorica",
year = "2021",
abstract = "The effect of free-living and spray-dried probiotic bacteria, Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v, on sensory characteristics of yogurt and cheese made from ultrafiltered (UF) milk, as well as their viability during storage, was investigated. Bacterial counts of free-living and spray-dried probiotic cells in yogurt remained above 7.43 log cfu/ml after 21 days, whereas in UF cheese, cell count was 8.84 log cfu/g after 56 days of storage. Starter bacteria count maintained above 7.6 log cfu/ml for yogurt and 8.5 log cfu/g for UF cheese during storage, while pH values did not significantly differ from control (without probiotic) and probiotic variants. Sensory evaluation showed that probiotic yogurt and UF cheese were evaluated with very high marks. The long-term viability of spray-dried probiotic L. plantarum 564 and L. plantarum 299v in UF cheeses indicates that these products could be successfully used as probiotic carriers. Novelty impact statement: Spray drying probiotic cells showed significantly higher viability compare to free-living cells in yogurt. Potential probiotic bacteria Lactiplantibacillus plantarum 564 maintained at high level in ultrafiltered (UF) cheese. Probiotic yogurts and UF cheeses were evaluated with excellent sensory quality.",
publisher = "John Wiley and Sons Inc",
journal = "Journal of Food Processing and Preservation",
title = "Probiotic yogurt and cheese from ultrafiltered milk: Sensory quality and viability of free-living and spray dried Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v",
number = "9",
pages = "e15713",
volume = "45",
doi = "10.1111/jfpp.15713"
}

Mirković, M., Mirković, N., Miočinović, J., Radulović, A., Paunović, D., Ilić, M.,& Radulović, Z.. (2021). Probiotic yogurt and cheese from ultrafiltered milk: Sensory quality and viability of free-living and spray dried Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v. in Journal of Food Processing and Preservation
John Wiley and Sons Inc., 45(9), e15713.
https://doi.org/10.1111/jfpp.15713

Mirković M, Mirković N, Miočinović J, Radulović A, Paunović D, Ilić M, Radulović Z. Probiotic yogurt and cheese from ultrafiltered milk: Sensory quality and viability of free-living and spray dried Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v. in Journal of Food Processing and Preservation. 2021;45(9):e15713.
doi:10.1111/jfpp.15713 .

Mirković, Milica, Mirković, Nemanja, Miočinović, Jelena, Radulović, Ana, Paunović, Dušanka, Ilić, Mila, Radulović, Zorica, "Probiotic yogurt and cheese from ultrafiltered milk: Sensory quality and viability of free-living and spray dried Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v" in Journal of Food Processing and Preservation, 45, no. 9 (2021):e15713,
https://doi.org/10.1111/jfpp.15713 . .

TY  - JOUR
AU  - Hovjecki, Marina
AU  - Miloradović, Zorana
AU  - Mirković, Nemanja
AU  - Radulović, Ana
AU  - Pudja, Predrag
AU  - Miočinović, Jelena
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5843
AB  - Production of goat's milk set-style yoghurt encounters challenges in achieving the texture characteristic for this type of product, primarily due to protein composition of this milk. This study evaluated the effects of using microbial transglutaminase (mTGase) concomitantly with starter culture in the production of goat's milk yoghurt – a method that has not been employed with this milk type until now– indicating the potential of the enzyme to change yoghurt's textural properties. Goat's milk set yoghurts were produced from milk heated at 72 °C/30 s and 90 °C/5 min, without (G72 and G90) and with mTGase (G72TG and G90TG) and starter culture addition. Protein profiles of goat's milks and yoghurts were also examined by sodium dodecyl sulfate–polyacrylamide gel electrophoresis. Yoghurts were evaluated for rheological properties, texture, microbiological and sensory profile over 2 weeks to study the influence of mTGase, pasteurization and storage. RESULTS: The enzyme caused significant increases of storage moduli at the end of fermentation: 8.32 ± 0.27 Pa (G90TG) and 2.89 ± 0.18 Pa (G72TG) vs. 6.13 ± 0.07 Pa (G90) and 1.27 ± 0.18 Pa (G72) without enzyme. Lower loss tangent values indicated the enhanced elastic character of the gels with enzyme. Enzyme increased yoghurt's firmness from 49.69 ± 2.61 g (G90) to 60.81 ± 5.29 g (G90TG) after 1 day and from 58.21 ± 0.53 g (G90) to 80.45 ± 0.59 g (G90TG) after 15 days’ storage. Enzyme improved starter bacteria survivability during storage of G72TG yoghurt. CONCLUSION: mTGase can be used simultaneously with the starter culture to improve the rheological properties and texture of goat's milk yoghurt, without deteriorating effect on its flavour.
PB  - John Wiley and Sons Ltd
T2  - Journal of the Science of Food and Agriculture
T1  - Rheological and textural properties of goat's milk set-type yoghurt as affected by heat treatment, transglutaminase addition and storage
DO  - 10.1002/jsfa.11242
ER  - 

@article{
author = "Hovjecki, Marina and Miloradović, Zorana and Mirković, Nemanja and Radulović, Ana and Pudja, Predrag and Miočinović, Jelena",
year = "2021",
abstract = "Production of goat's milk set-style yoghurt encounters challenges in achieving the texture characteristic for this type of product, primarily due to protein composition of this milk. This study evaluated the effects of using microbial transglutaminase (mTGase) concomitantly with starter culture in the production of goat's milk yoghurt – a method that has not been employed with this milk type until now– indicating the potential of the enzyme to change yoghurt's textural properties. Goat's milk set yoghurts were produced from milk heated at 72 °C/30 s and 90 °C/5 min, without (G72 and G90) and with mTGase (G72TG and G90TG) and starter culture addition. Protein profiles of goat's milks and yoghurts were also examined by sodium dodecyl sulfate–polyacrylamide gel electrophoresis. Yoghurts were evaluated for rheological properties, texture, microbiological and sensory profile over 2 weeks to study the influence of mTGase, pasteurization and storage. RESULTS: The enzyme caused significant increases of storage moduli at the end of fermentation: 8.32 ± 0.27 Pa (G90TG) and 2.89 ± 0.18 Pa (G72TG) vs. 6.13 ± 0.07 Pa (G90) and 1.27 ± 0.18 Pa (G72) without enzyme. Lower loss tangent values indicated the enhanced elastic character of the gels with enzyme. Enzyme increased yoghurt's firmness from 49.69 ± 2.61 g (G90) to 60.81 ± 5.29 g (G90TG) after 1 day and from 58.21 ± 0.53 g (G90) to 80.45 ± 0.59 g (G90TG) after 15 days’ storage. Enzyme improved starter bacteria survivability during storage of G72TG yoghurt. CONCLUSION: mTGase can be used simultaneously with the starter culture to improve the rheological properties and texture of goat's milk yoghurt, without deteriorating effect on its flavour.",
publisher = "John Wiley and Sons Ltd",
journal = "Journal of the Science of Food and Agriculture",
title = "Rheological and textural properties of goat's milk set-type yoghurt as affected by heat treatment, transglutaminase addition and storage",
doi = "10.1002/jsfa.11242"
}

Hovjecki, M., Miloradović, Z., Mirković, N., Radulović, A., Pudja, P.,& Miočinović, J.. (2021). Rheological and textural properties of goat's milk set-type yoghurt as affected by heat treatment, transglutaminase addition and storage. in Journal of the Science of Food and Agriculture
John Wiley and Sons Ltd..
https://doi.org/10.1002/jsfa.11242

Hovjecki M, Miloradović Z, Mirković N, Radulović A, Pudja P, Miočinović J. Rheological and textural properties of goat's milk set-type yoghurt as affected by heat treatment, transglutaminase addition and storage. in Journal of the Science of Food and Agriculture. 2021;.
doi:10.1002/jsfa.11242 .

Hovjecki, Marina, Miloradović, Zorana, Mirković, Nemanja, Radulović, Ana, Pudja, Predrag, Miočinović, Jelena, "Rheological and textural properties of goat's milk set-type yoghurt as affected by heat treatment, transglutaminase addition and storage" in Journal of the Science of Food and Agriculture (2021),
https://doi.org/10.1002/jsfa.11242 . .

TY  - JOUR
AU  - Ivanovic, Marina
AU  - Mirkovic, Nemanja
AU  - Mirkovic, Milica
AU  - Miočinović, Jelena
AU  - Radulović, Ana
AU  - Solevic Knudsen, Tatjana
AU  - Radulovic, Zorica
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5888
AB  - Nowadays, consumers are interested in cheese produced without chemical additives or high-temperature treatments, among which, protective lactic acid bacteria (LAB) cultures could play a major role. In this study, the aims were to isolate, identify and characterize antilisterial LAB from traditionally produced cheese, and utilize suitable LAB in cheese production. Among 200 isolated LAB colonies, isolate PFMI565, with the strongest antilisterial activity, was identified as Enterococcus durans. E. durans PFMI565 was sensitive to clinically important antibiotics (erytromicin, tetracycline, kanamycin, penicillin, vancomycin) and had low acidifying activity in milk. E. durans PFMI565 and the previously isolated bacteriocin producer, Lactococcus lactis subsp. lactis BGBU1–4, were tested for their capability to control Listeria monocytogenes in experimentally contaminated ultrafiltered (UF) cheeses during 35 days of storage at 4 °C. The greatest reductions of L. monocytogenes numbers were achieved in UF cheese made with L. lactis subsp. lactis BGBU1–4 or with the combination of L. lactis subsp. lactis BGBU1–4 and E. durans PFMI565. This study underlines the potential application of E. durans PFMI565 and L. lactis subsp. lactis BGBU1–4 in bio-control of L. monocytogenes in UF cheese.
PB  - MDPI AG
T2  - Foods
T1  - Autochthonous Enterococcus durans PFMI565 and Lactococcus lactis subsp. lactis BGBU1–4 in Bio-Control of Listeria monocytogenes in Ultrafiltered Cheese
IS  - 7
SP  - 1448
VL  - 10
DO  - 10.3390/foods10071448
ER  - 

@article{
author = "Ivanovic, Marina and Mirkovic, Nemanja and Mirkovic, Milica and Miočinović, Jelena and Radulović, Ana and Solevic Knudsen, Tatjana and Radulovic, Zorica",
year = "2021",
abstract = "Nowadays, consumers are interested in cheese produced without chemical additives or high-temperature treatments, among which, protective lactic acid bacteria (LAB) cultures could play a major role. In this study, the aims were to isolate, identify and characterize antilisterial LAB from traditionally produced cheese, and utilize suitable LAB in cheese production. Among 200 isolated LAB colonies, isolate PFMI565, with the strongest antilisterial activity, was identified as Enterococcus durans. E. durans PFMI565 was sensitive to clinically important antibiotics (erytromicin, tetracycline, kanamycin, penicillin, vancomycin) and had low acidifying activity in milk. E. durans PFMI565 and the previously isolated bacteriocin producer, Lactococcus lactis subsp. lactis BGBU1–4, were tested for their capability to control Listeria monocytogenes in experimentally contaminated ultrafiltered (UF) cheeses during 35 days of storage at 4 °C. The greatest reductions of L. monocytogenes numbers were achieved in UF cheese made with L. lactis subsp. lactis BGBU1–4 or with the combination of L. lactis subsp. lactis BGBU1–4 and E. durans PFMI565. This study underlines the potential application of E. durans PFMI565 and L. lactis subsp. lactis BGBU1–4 in bio-control of L. monocytogenes in UF cheese.",
publisher = "MDPI AG",
journal = "Foods",
title = "Autochthonous Enterococcus durans PFMI565 and Lactococcus lactis subsp. lactis BGBU1–4 in Bio-Control of Listeria monocytogenes in Ultrafiltered Cheese",
number = "7",
pages = "1448",
volume = "10",
doi = "10.3390/foods10071448"
}

Ivanovic, M., Mirkovic, N., Mirkovic, M., Miočinović, J., Radulović, A., Solevic Knudsen, T.,& Radulovic, Z.. (2021). Autochthonous Enterococcus durans PFMI565 and Lactococcus lactis subsp. lactis BGBU1–4 in Bio-Control of Listeria monocytogenes in Ultrafiltered Cheese. in Foods
MDPI AG., 10(7), 1448.
https://doi.org/10.3390/foods10071448

Ivanovic M, Mirkovic N, Mirkovic M, Miočinović J, Radulović A, Solevic Knudsen T, Radulovic Z. Autochthonous Enterococcus durans PFMI565 and Lactococcus lactis subsp. lactis BGBU1–4 in Bio-Control of Listeria monocytogenes in Ultrafiltered Cheese. in Foods. 2021;10(7):1448.
doi:10.3390/foods10071448 .

Ivanovic, Marina, Mirkovic, Nemanja, Mirkovic, Milica, Miočinović, Jelena, Radulović, Ana, Solevic Knudsen, Tatjana, Radulovic, Zorica, "Autochthonous Enterococcus durans PFMI565 and Lactococcus lactis subsp. lactis BGBU1–4 in Bio-Control of Listeria monocytogenes in Ultrafiltered Cheese" in Foods, 10, no. 7 (2021):1448,
https://doi.org/10.3390/foods10071448 . .

TY  - JOUR
AU  - Mirković, Nemanja
AU  - Obradović, Mina
AU  - O’Connor, Paula M.
AU  - Filipić, Brankica
AU  - Jovčić, Branko
AU  - Cotter, Paul D.
AU  - Kojić, Milan
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5908
AB  - Screening for producers of potent antimicrobial peptides, resulted in the isolation of Bacillus cereus BGNM1 with strong antimicrobial activity against Listeria monocytogenes. Genome sequence analysis revealed that BGNM1 contains the gene cluster associated with the production of the lantibiotic, thusin, previously identified in B. thuringiensis. Purification of the antimicrobial activity confirmed that strain BGMN1 produces thusin. Both thusin sensitive and resistant strains were detected among clinical isolates of Streptococcus agalactiae. Random mutagenesis of a thusin sensitive strain, S. agalactiae B782, was performed in an attempt to identify the receptor protein for thusin. Three independent thusin resistant mutants were selected and their complete genomes sequenced. Comparative sequence analysis of these mutants with the WT strain revealed that duplication of a region encoding a 79 amino acids repeat in a C-protein α-antigen was a common difference, suggesting it to be responsible for increased resistance to thusin. Since induced thusin resistant mutants showed higher level of resistance than the naturally resistant B761 strain, complete genome sequencing of strain B761 was performed to check the integrity of the C-protein α-antigen-encoding gene. This analysis revealed that this gene is deleted in B761, providing further evidence that this protein promotes interaction of the thusin with receptor.
PB  - Springer Science and Business Media Deutschland GmbH
T2  - Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology
T1  - C-protein α-antigen modulates the lantibiotic thusin resistance in Streptococcus agalactiae
EP  - 1607
IS  - 10
SP  - 1595
VL  - 114
DO  - 10.1007/s10482-021-01626-3
ER  - 

@article{
author = "Mirković, Nemanja and Obradović, Mina and O’Connor, Paula M. and Filipić, Brankica and Jovčić, Branko and Cotter, Paul D. and Kojić, Milan",
year = "2021",
abstract = "Screening for producers of potent antimicrobial peptides, resulted in the isolation of Bacillus cereus BGNM1 with strong antimicrobial activity against Listeria monocytogenes. Genome sequence analysis revealed that BGNM1 contains the gene cluster associated with the production of the lantibiotic, thusin, previously identified in B. thuringiensis. Purification of the antimicrobial activity confirmed that strain BGMN1 produces thusin. Both thusin sensitive and resistant strains were detected among clinical isolates of Streptococcus agalactiae. Random mutagenesis of a thusin sensitive strain, S. agalactiae B782, was performed in an attempt to identify the receptor protein for thusin. Three independent thusin resistant mutants were selected and their complete genomes sequenced. Comparative sequence analysis of these mutants with the WT strain revealed that duplication of a region encoding a 79 amino acids repeat in a C-protein α-antigen was a common difference, suggesting it to be responsible for increased resistance to thusin. Since induced thusin resistant mutants showed higher level of resistance than the naturally resistant B761 strain, complete genome sequencing of strain B761 was performed to check the integrity of the C-protein α-antigen-encoding gene. This analysis revealed that this gene is deleted in B761, providing further evidence that this protein promotes interaction of the thusin with receptor.",
publisher = "Springer Science and Business Media Deutschland GmbH",
journal = "Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology",
title = "C-protein α-antigen modulates the lantibiotic thusin resistance in Streptococcus agalactiae",
pages = "1607-1595",
number = "10",
volume = "114",
doi = "10.1007/s10482-021-01626-3"
}

Mirković, N., Obradović, M., O’Connor, P. M., Filipić, B., Jovčić, B., Cotter, P. D.,& Kojić, M.. (2021). C-protein α-antigen modulates the lantibiotic thusin resistance in Streptococcus agalactiae. in Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology
Springer Science and Business Media Deutschland GmbH., 114(10), 1595-1607.
https://doi.org/10.1007/s10482-021-01626-3

Mirković N, Obradović M, O’Connor PM, Filipić B, Jovčić B, Cotter PD, Kojić M. C-protein α-antigen modulates the lantibiotic thusin resistance in Streptococcus agalactiae. in Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology. 2021;114(10):1595-1607.
doi:10.1007/s10482-021-01626-3 .

Mirković, Nemanja, Obradović, Mina, O’Connor, Paula M., Filipić, Brankica, Jovčić, Branko, Cotter, Paul D., Kojić, Milan, "C-protein α-antigen modulates the lantibiotic thusin resistance in Streptococcus agalactiae" in Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology, 114, no. 10 (2021):1595-1607,
https://doi.org/10.1007/s10482-021-01626-3 . .

TY  - JOUR
AU  - Mirković, Nemanja
AU  - Kulas, Jelena
AU  - Miloradović, Zorana
AU  - Miljković, Marija
AU  - Tucović, Dina
AU  - Miočinović, Jelena
AU  - Jovcić, Branko
AU  - Mirkov, Ivana
AU  - Kojić, Milan
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5345
AB  - In last two decades, there has been a strong trend in the application of lactic acid bacteria as adjunctive cultures to control growth of spoilage and pathogenic bacteria in food. One of the most important properties that contribute to the application of these bacteria is the production of antimicrobial molecules. Lactococcus lactis subsp. lactis BGBU1-4, isolated from traditional brined cheese, produces thermostable bacteriocin named lactolisterin BU, with broad spectrum of activity against spoilage bacteria and foodborne pathogens. In this study, effect of strain BGBU1-4, as adjunct culture, on the numbers of Listeria monocytogenes ATCC19111 and Staphylococcus aureus LMM322 in artificially contaminated Quark-type, soft acid coagulated cheese, was examined. In addition, we analyzed influence of BGBU1-4 on chemical and sensory properties of the cheese, as well as immunological response of Albino oxford rats fed with Quark-type of cheese made using BGBU1-4 as adjunct culture. Results of this study revealed antibacterial potential of strain BGBU1-4 against L. monocytogenes ATCC19111 and S. aureus LMM322 in Quark-type cheese during 21 days of storage at 4 degrees C. Also, it was noticed the ability of BGBU1-4 to control the spontaneously grown yeasts and molds. Chemical composition and pH values of cheese containing BGBU1-4 were unchanged in comparison to control. The sensory quality scores showed that there was difference between cheese with and without adjunct culture in terms of flavor and oral texture, while for the odor and appearance no differences between two cheese variants were scored. Results of the immunological response of Albino rats fed with Quark-type cheese containing BGBU1-4 indicate absence of systematic inflammation. However, increased pro-inflammatory cytokines content (IL-1 beta, IL-6, IL-17) in intestine of rats fed with cheese containing BGBU1-4, concomitantly with unchanged anti-inflammatory cytokines suggests disruption of gut homeostasis and inflammation in this tissue. The changes caused by BGBU1-4 are reversible, system returns into homeostasis seven days after cessation of feeding with cheese containing BGBU1-4.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Control
T1  - Lactolisterin BU-producer Lactococcus lactis subsp. lactis BGBU1-4: Biocontrol of Listeria monocytogenes and Staphylocococcus aureus in fresh soft cheese and effect on immunological response of rats
VL  - 111
DO  - 10.1016/j.foodcont.2019.107076
ER  - 

@article{
author = "Mirković, Nemanja and Kulas, Jelena and Miloradović, Zorana and Miljković, Marija and Tucović, Dina and Miočinović, Jelena and Jovcić, Branko and Mirkov, Ivana and Kojić, Milan",
year = "2020",
abstract = "In last two decades, there has been a strong trend in the application of lactic acid bacteria as adjunctive cultures to control growth of spoilage and pathogenic bacteria in food. One of the most important properties that contribute to the application of these bacteria is the production of antimicrobial molecules. Lactococcus lactis subsp. lactis BGBU1-4, isolated from traditional brined cheese, produces thermostable bacteriocin named lactolisterin BU, with broad spectrum of activity against spoilage bacteria and foodborne pathogens. In this study, effect of strain BGBU1-4, as adjunct culture, on the numbers of Listeria monocytogenes ATCC19111 and Staphylococcus aureus LMM322 in artificially contaminated Quark-type, soft acid coagulated cheese, was examined. In addition, we analyzed influence of BGBU1-4 on chemical and sensory properties of the cheese, as well as immunological response of Albino oxford rats fed with Quark-type of cheese made using BGBU1-4 as adjunct culture. Results of this study revealed antibacterial potential of strain BGBU1-4 against L. monocytogenes ATCC19111 and S. aureus LMM322 in Quark-type cheese during 21 days of storage at 4 degrees C. Also, it was noticed the ability of BGBU1-4 to control the spontaneously grown yeasts and molds. Chemical composition and pH values of cheese containing BGBU1-4 were unchanged in comparison to control. The sensory quality scores showed that there was difference between cheese with and without adjunct culture in terms of flavor and oral texture, while for the odor and appearance no differences between two cheese variants were scored. Results of the immunological response of Albino rats fed with Quark-type cheese containing BGBU1-4 indicate absence of systematic inflammation. However, increased pro-inflammatory cytokines content (IL-1 beta, IL-6, IL-17) in intestine of rats fed with cheese containing BGBU1-4, concomitantly with unchanged anti-inflammatory cytokines suggests disruption of gut homeostasis and inflammation in this tissue. The changes caused by BGBU1-4 are reversible, system returns into homeostasis seven days after cessation of feeding with cheese containing BGBU1-4.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Control",
title = "Lactolisterin BU-producer Lactococcus lactis subsp. lactis BGBU1-4: Biocontrol of Listeria monocytogenes and Staphylocococcus aureus in fresh soft cheese and effect on immunological response of rats",
volume = "111",
doi = "10.1016/j.foodcont.2019.107076"
}

Mirković, N., Kulas, J., Miloradović, Z., Miljković, M., Tucović, D., Miočinović, J., Jovcić, B., Mirkov, I.,& Kojić, M.. (2020). Lactolisterin BU-producer Lactococcus lactis subsp. lactis BGBU1-4: Biocontrol of Listeria monocytogenes and Staphylocococcus aureus in fresh soft cheese and effect on immunological response of rats. in Food Control
Elsevier Sci Ltd, Oxford., 111.
https://doi.org/10.1016/j.foodcont.2019.107076

Mirković N, Kulas J, Miloradović Z, Miljković M, Tucović D, Miočinović J, Jovcić B, Mirkov I, Kojić M. Lactolisterin BU-producer Lactococcus lactis subsp. lactis BGBU1-4: Biocontrol of Listeria monocytogenes and Staphylocococcus aureus in fresh soft cheese and effect on immunological response of rats. in Food Control. 2020;111.
doi:10.1016/j.foodcont.2019.107076 .

Mirković, Nemanja, Kulas, Jelena, Miloradović, Zorana, Miljković, Marija, Tucović, Dina, Miočinović, Jelena, Jovcić, Branko, Mirkov, Ivana, Kojić, Milan, "Lactolisterin BU-producer Lactococcus lactis subsp. lactis BGBU1-4: Biocontrol of Listeria monocytogenes and Staphylocococcus aureus in fresh soft cheese and effect on immunological response of rats" in Food Control, 111 (2020),
https://doi.org/10.1016/j.foodcont.2019.107076 . .

TY  - JOUR
AU  - Vatić, Sasa
AU  - Mirković, Nemanja
AU  - Milošević, Jelica R.
AU  - Jovcić, Branko
AU  - Polović, Natalija
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5296
AB  - Numerous applications of proteolytic enzymes include dissociation of fermented meat products for the enumeration of 'foodborne pathogenic bacteria. The use of trypsin for this cause is abandoned due to the high concentration of the enzyme affecting released bacteria. Papain, as a suggested replacement, and fig latex preparation with high extent of papain-like enzymes have the potential to be applied for bacteria enumeration. Both enzymatic preparations, originating from papaya and fig, showed a broader range of substrate specificities including gelatinolytic activity, especially prominent in the case of ficin and attributed to both, cysteine protease ficin and serine protease by the analysis of 2D zymography with specific inhibitors. The activity towards native collagen, mild in the case of papain, and extensive in the case of fig latex was proved by structural analysis of digested collagen by infrared spectroscopy. Further exploration of their potential for dissociation of fermented meat products showed that both papain and fig latex enzymes are stable in the presence of detergents Tween 20 and Triton X-100 and effective in the enumeration of Listeria monocytogenes. Gelatenolytic activity, and at least partial collagenolytic activity and stability in procedure conditions make papaya and fig latex proteases potent for this application in significantly lower concentrations than previously used enzymes. As a mixture of proteolytic enzymes with divergent characteristics, fig latex preparation shows higher efficiency in Listeria monocyto genes release than papain, conserved even in the presence of stronger non-ionic detergent Triton X-100.
PB  - Elsevier, Amsterdam
T2  - International Journal of Food Microbiology
T1  - Broad range of substrate specificities in papain and fig latex enzymes preparations improve enumeration of Listeria monocytogenes
VL  - 334
DO  - 10.1016/j.ijfoodmicro.2020.108851
ER  - 

@article{
author = "Vatić, Sasa and Mirković, Nemanja and Milošević, Jelica R. and Jovcić, Branko and Polović, Natalija",
year = "2020",
abstract = "Numerous applications of proteolytic enzymes include dissociation of fermented meat products for the enumeration of 'foodborne pathogenic bacteria. The use of trypsin for this cause is abandoned due to the high concentration of the enzyme affecting released bacteria. Papain, as a suggested replacement, and fig latex preparation with high extent of papain-like enzymes have the potential to be applied for bacteria enumeration. Both enzymatic preparations, originating from papaya and fig, showed a broader range of substrate specificities including gelatinolytic activity, especially prominent in the case of ficin and attributed to both, cysteine protease ficin and serine protease by the analysis of 2D zymography with specific inhibitors. The activity towards native collagen, mild in the case of papain, and extensive in the case of fig latex was proved by structural analysis of digested collagen by infrared spectroscopy. Further exploration of their potential for dissociation of fermented meat products showed that both papain and fig latex enzymes are stable in the presence of detergents Tween 20 and Triton X-100 and effective in the enumeration of Listeria monocytogenes. Gelatenolytic activity, and at least partial collagenolytic activity and stability in procedure conditions make papaya and fig latex proteases potent for this application in significantly lower concentrations than previously used enzymes. As a mixture of proteolytic enzymes with divergent characteristics, fig latex preparation shows higher efficiency in Listeria monocyto genes release than papain, conserved even in the presence of stronger non-ionic detergent Triton X-100.",
publisher = "Elsevier, Amsterdam",
journal = "International Journal of Food Microbiology",
title = "Broad range of substrate specificities in papain and fig latex enzymes preparations improve enumeration of Listeria monocytogenes",
volume = "334",
doi = "10.1016/j.ijfoodmicro.2020.108851"
}

Vatić, S., Mirković, N., Milošević, J. R., Jovcić, B.,& Polović, N.. (2020). Broad range of substrate specificities in papain and fig latex enzymes preparations improve enumeration of Listeria monocytogenes. in International Journal of Food Microbiology
Elsevier, Amsterdam., 334.
https://doi.org/10.1016/j.ijfoodmicro.2020.108851

Vatić S, Mirković N, Milošević JR, Jovcić B, Polović N. Broad range of substrate specificities in papain and fig latex enzymes preparations improve enumeration of Listeria monocytogenes. in International Journal of Food Microbiology. 2020;334.
doi:10.1016/j.ijfoodmicro.2020.108851 .

Vatić, Sasa, Mirković, Nemanja, Milošević, Jelica R., Jovcić, Branko, Polović, Natalija, "Broad range of substrate specificities in papain and fig latex enzymes preparations improve enumeration of Listeria monocytogenes" in International Journal of Food Microbiology, 334 (2020),
https://doi.org/10.1016/j.ijfoodmicro.2020.108851 . .

TY  - JOUR
AU  - Mirković, Milica
AU  - Seratlić, Sanja V.
AU  - Kilcawley, Kieran
AU  - Mannion, David
AU  - Mirković, Nemanja
AU  - Radulović, Zorica
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4633
AB  - Cocoa and dark chocolate have a wide variety of powerful antioxidants and other nutrients that can positively affect human health. Probiotic dark chocolate has the potential to be a new product in the growing number of functional foods. In this study, encapsulated potential probiotic Lactobacillus plantarum 564 and commercial probiotic Lactobacillus plantarum 299v were added in the production of dark chocolate. The results show very good survival of probiotic bacteria after production and during storage, reaching 10(8)cfu/g in the first 60 days and over 10(6)cfu/g up to 180 days. No statistically significant difference (p > 0.05) in chemical composition and no major differences in the volatile profiles between control and experimental chocolate samples were observed, indicating no impact of probiotic bacteria on compositional and sensory characteristics of dark chocolate. The sensory evaluation of control and both probiotic dark chocolate samples showed excellent sensory quality after 60 and 180 days of storage, demonstrating that probiotics did not affect aroma, texture and appearance of chocolate. Due to a high viability of bacterial cells and acceptable sensory properties, it can be concluded that encapsulated probiotics Lb. plantarum 564 and Lb. plantarum 299v could be successfully used in the production of probiotic dark chocolate.
PB  - MDPI, BASEL
T2  - Sensors
T1  - The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria
IS  - 8
VL  - 18
DO  - 10.3390/s18082570
ER  - 

@article{
author = "Mirković, Milica and Seratlić, Sanja V. and Kilcawley, Kieran and Mannion, David and Mirković, Nemanja and Radulović, Zorica",
year = "2018",
abstract = "Cocoa and dark chocolate have a wide variety of powerful antioxidants and other nutrients that can positively affect human health. Probiotic dark chocolate has the potential to be a new product in the growing number of functional foods. In this study, encapsulated potential probiotic Lactobacillus plantarum 564 and commercial probiotic Lactobacillus plantarum 299v were added in the production of dark chocolate. The results show very good survival of probiotic bacteria after production and during storage, reaching 10(8)cfu/g in the first 60 days and over 10(6)cfu/g up to 180 days. No statistically significant difference (p > 0.05) in chemical composition and no major differences in the volatile profiles between control and experimental chocolate samples were observed, indicating no impact of probiotic bacteria on compositional and sensory characteristics of dark chocolate. The sensory evaluation of control and both probiotic dark chocolate samples showed excellent sensory quality after 60 and 180 days of storage, demonstrating that probiotics did not affect aroma, texture and appearance of chocolate. Due to a high viability of bacterial cells and acceptable sensory properties, it can be concluded that encapsulated probiotics Lb. plantarum 564 and Lb. plantarum 299v could be successfully used in the production of probiotic dark chocolate.",
publisher = "MDPI, BASEL",
journal = "Sensors",
title = "The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria",
number = "8",
volume = "18",
doi = "10.3390/s18082570"
}

Mirković, M., Seratlić, S. V., Kilcawley, K., Mannion, D., Mirković, N.,& Radulović, Z.. (2018). The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria. in Sensors
MDPI, BASEL., 18(8).
https://doi.org/10.3390/s18082570

Mirković M, Seratlić SV, Kilcawley K, Mannion D, Mirković N, Radulović Z. The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria. in Sensors. 2018;18(8).
doi:10.3390/s18082570 .

Mirković, Milica, Seratlić, Sanja V., Kilcawley, Kieran, Mannion, David, Mirković, Nemanja, Radulović, Zorica, "The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria" in Sensors, 18, no. 8 (2018),
https://doi.org/10.3390/s18082570 . .

TY  - JOUR
AU  - Radulović, Zorica
AU  - Miočinović, Jelena
AU  - Mirković, Nemanja
AU  - Mirković, Milica
AU  - Paunović, Dušanka
AU  - Ivanović, Marina
AU  - Seratlić, Sanja V.
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4410
AB  - A high viability of probiotics in food product, with a living cells threshold of 10(7)/cfu/g (colony-forming units/g) is a challenge to achieve in food production. Spray drying is an efficient and economic industrial method for probiotic bacterial preservation and its application in food products. In this study, the survival of free and spray-dried cells of potential probiotic strain Lactobacillus plantarum 564 after production and during 8weeks of storage of soft acid coagulated goat cheese was investigated, as well as compositional and sensory quality of cheese. Total bacterial count of spray-dried Lb. plantarum 564 cells were maintained at the high level of 8.82log/cfu/g in cheese after 8weeks of storage, while free-cell number decreased to 6.9log/cfu/g. However, the chemical composition, pH values and sensory evaluation between control cheese (C1 sample made with commercial starter culture) and treated cheese samples (C2 and C3, made with the same starter, with the addition of free and spray-dried Lb. plantarum 564 cells, respectively) did not significantly differ. High viability of potential probiotic bacteria and acceptable sensory properties indicate that spray-dried Lb. plantarum 564 strain could be successfully used in the production of soft acid coagulated goat cheeses.
PB  - Wiley, Hoboken
T2  - Animal Science Journal
T1  - Survival of spray-dried and free-cells of potential probiotic Lactobacillus plantarum 564 in soft goat cheese
EP  - 1854
IS  - 11
SP  - 1849
VL  - 88
DO  - 10.1111/asj.12802
ER  - 

@article{
author = "Radulović, Zorica and Miočinović, Jelena and Mirković, Nemanja and Mirković, Milica and Paunović, Dušanka and Ivanović, Marina and Seratlić, Sanja V.",
year = "2017",
abstract = "A high viability of probiotics in food product, with a living cells threshold of 10(7)/cfu/g (colony-forming units/g) is a challenge to achieve in food production. Spray drying is an efficient and economic industrial method for probiotic bacterial preservation and its application in food products. In this study, the survival of free and spray-dried cells of potential probiotic strain Lactobacillus plantarum 564 after production and during 8weeks of storage of soft acid coagulated goat cheese was investigated, as well as compositional and sensory quality of cheese. Total bacterial count of spray-dried Lb. plantarum 564 cells were maintained at the high level of 8.82log/cfu/g in cheese after 8weeks of storage, while free-cell number decreased to 6.9log/cfu/g. However, the chemical composition, pH values and sensory evaluation between control cheese (C1 sample made with commercial starter culture) and treated cheese samples (C2 and C3, made with the same starter, with the addition of free and spray-dried Lb. plantarum 564 cells, respectively) did not significantly differ. High viability of potential probiotic bacteria and acceptable sensory properties indicate that spray-dried Lb. plantarum 564 strain could be successfully used in the production of soft acid coagulated goat cheeses.",
publisher = "Wiley, Hoboken",
journal = "Animal Science Journal",
title = "Survival of spray-dried and free-cells of potential probiotic Lactobacillus plantarum 564 in soft goat cheese",
pages = "1854-1849",
number = "11",
volume = "88",
doi = "10.1111/asj.12802"
}

Radulović, Z., Miočinović, J., Mirković, N., Mirković, M., Paunović, D., Ivanović, M.,& Seratlić, S. V.. (2017). Survival of spray-dried and free-cells of potential probiotic Lactobacillus plantarum 564 in soft goat cheese. in Animal Science Journal
Wiley, Hoboken., 88(11), 1849-1854.
https://doi.org/10.1111/asj.12802

Radulović Z, Miočinović J, Mirković N, Mirković M, Paunović D, Ivanović M, Seratlić SV. Survival of spray-dried and free-cells of potential probiotic Lactobacillus plantarum 564 in soft goat cheese. in Animal Science Journal. 2017;88(11):1849-1854.
doi:10.1111/asj.12802 .

Radulović, Zorica, Miočinović, Jelena, Mirković, Nemanja, Mirković, Milica, Paunović, Dušanka, Ivanović, Marina, Seratlić, Sanja V., "Survival of spray-dried and free-cells of potential probiotic Lactobacillus plantarum 564 in soft goat cheese" in Animal Science Journal, 88, no. 11 (2017):1849-1854,
https://doi.org/10.1111/asj.12802 . .

TY  - JOUR
AU  - Mirković, Nemanja
AU  - Polović, Natalija
AU  - Vukotić, Goran
AU  - Jovcić, Branko
AU  - Miljković, Marija
AU  - Radulović, Zorica
AU  - Diep, Dzung B.
AU  - Kojić, Milan
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4208
AB  - Bacteriocin producers normally possess dedicated immunity systems to protect themselves from their own bacteriocins. Lactococcus lactis strains LMG2081 and BGBM50 are known as lactococcin G producers. However, BGBM50 was sensitive to LMG2081, which indicated that LMG2081 might produce additional bacteriocins that are not present in BGBM50. Therefore, whole-genome sequencing of the two strains was performed, and a lantibiotic operon (called lctLMG) was identified in LMG2081 but not in BGBM50. The lctLMG operon contains six open reading frames; the first three genes, lmgA, lmgM, and lmgT, are involved in the biosynthesis and export of bacteriocin, while the other three genes, lmgF, lmgE, and lmgG, are involved in lantibiotic immunity. Mutational analysis confirmed that the lctLMG operon is responsible for the additional antimicrobial activity. Specifically, site-directed mutation within this operon rendered LMG2081 inactive toward BGBM50. Subsequent purification and electrospray ionization-time of flight mass spectrometric analysis confirmed that the lantibiotic bacteriocin called lacticin LMG is exported as a 25-amino-acid peptide. Lacticin LMG is highly similar to the lacticin 481 group. It is interesting that a bacteriocin producer produces two different classes of bacteriocins, whose operons are located in the chromosome and a plasmid.
PB  - Amer Soc Microbiology, Washington
T2  - Applied and Environmental Microbiology
T1  - Lactococcus lactis LMG2081 Produces Two Bacteriocins, a Nonlantibiotic and a Novel Lantibiotic
EP  - 2562
IS  - 8
SP  - 2555
VL  - 82
DO  - 10.1128/AEM.03988-15
ER  - 

@article{
author = "Mirković, Nemanja and Polović, Natalija and Vukotić, Goran and Jovcić, Branko and Miljković, Marija and Radulović, Zorica and Diep, Dzung B. and Kojić, Milan",
year = "2016",
abstract = "Bacteriocin producers normally possess dedicated immunity systems to protect themselves from their own bacteriocins. Lactococcus lactis strains LMG2081 and BGBM50 are known as lactococcin G producers. However, BGBM50 was sensitive to LMG2081, which indicated that LMG2081 might produce additional bacteriocins that are not present in BGBM50. Therefore, whole-genome sequencing of the two strains was performed, and a lantibiotic operon (called lctLMG) was identified in LMG2081 but not in BGBM50. The lctLMG operon contains six open reading frames; the first three genes, lmgA, lmgM, and lmgT, are involved in the biosynthesis and export of bacteriocin, while the other three genes, lmgF, lmgE, and lmgG, are involved in lantibiotic immunity. Mutational analysis confirmed that the lctLMG operon is responsible for the additional antimicrobial activity. Specifically, site-directed mutation within this operon rendered LMG2081 inactive toward BGBM50. Subsequent purification and electrospray ionization-time of flight mass spectrometric analysis confirmed that the lantibiotic bacteriocin called lacticin LMG is exported as a 25-amino-acid peptide. Lacticin LMG is highly similar to the lacticin 481 group. It is interesting that a bacteriocin producer produces two different classes of bacteriocins, whose operons are located in the chromosome and a plasmid.",
publisher = "Amer Soc Microbiology, Washington",
journal = "Applied and Environmental Microbiology",
title = "Lactococcus lactis LMG2081 Produces Two Bacteriocins, a Nonlantibiotic and a Novel Lantibiotic",
pages = "2562-2555",
number = "8",
volume = "82",
doi = "10.1128/AEM.03988-15"
}

Mirković, N., Polović, N., Vukotić, G., Jovcić, B., Miljković, M., Radulović, Z., Diep, D. B.,& Kojić, M.. (2016). Lactococcus lactis LMG2081 Produces Two Bacteriocins, a Nonlantibiotic and a Novel Lantibiotic. in Applied and Environmental Microbiology
Amer Soc Microbiology, Washington., 82(8), 2555-2562.
https://doi.org/10.1128/AEM.03988-15

Mirković N, Polović N, Vukotić G, Jovcić B, Miljković M, Radulović Z, Diep DB, Kojić M. Lactococcus lactis LMG2081 Produces Two Bacteriocins, a Nonlantibiotic and a Novel Lantibiotic. in Applied and Environmental Microbiology. 2016;82(8):2555-2562.
doi:10.1128/AEM.03988-15 .

Mirković, Nemanja, Polović, Natalija, Vukotić, Goran, Jovcić, Branko, Miljković, Marija, Radulović, Zorica, Diep, Dzung B., Kojić, Milan, "Lactococcus lactis LMG2081 Produces Two Bacteriocins, a Nonlantibiotic and a Novel Lantibiotic" in Applied and Environmental Microbiology, 82, no. 8 (2016):2555-2562,
https://doi.org/10.1128/AEM.03988-15 . .

TY  - JOUR
AU  - Miljković, Marija
AU  - Uzelac, Gordana
AU  - Mirković, Nemanja
AU  - Devescovi, Giulia
AU  - Diep, Dzung B.
AU  - Venturi, Vittorio
AU  - Kojić, Milan
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4029
AB  - The Zn-dependent membrane-located protease YvjB has previously been shown to serve as a target receptor for LsbB, a class II leaderless lactococcal bacteriocin. Although yvjB is highly conserved in the genus Lactococcus, the bacteriocin appears to be active only against the subspecies L. lactis subsp. lactis. Comparative analysis of the YvjB proteins of a sensitive strain (YvjB(MN)) and a resistant strain (YvjB(MG)) showed that they differ from each other in 31 positions. In this study, we applied site-directed mutagenesis and performed directed binding studies to provide biochemical evidence that LsbB interacts with the third transmembrane helix of YvjB in susceptible cells. The site-directed mutagenesis of LsbB and YvjB proteins showed that certain amino acids and the length of LsbB are responsible for the bacteriocin activity, most probably through adequate interaction of these two proteins; the essential amino acids in LsbB responsible for the activity are tryptophan (Trp(25)) and terminal alanine (Ala(30)). It was also shown that the distance between Trp(25) and terminal alanine is crucial for LsbB activity. The crucial region in YvjB for the interaction with LsbB is the beginning of the third transmembrane helix, particularly amino acids tyrosine (Tyr(356)) and alanine (Ala(353)). In vitro experiments showed that LsbB could interact with both YvjB(MN) and YvjB(MG), but the strength of interaction is significantly less with YvjB(MG). In vivo experiments with immunofluorescently labeled antibody demonstrated that LsbB specifically interacts only with cells carrying YvjB(MN). IMPORTANCE The antimicrobial activity of LsbB bacteriocin depends on the correct interaction with the corresponding receptor in the bacterial membrane of sensitive cells. Membrane-located bacteriocin receptors have essential primary functions, such as cell wall synthesis or sugar transport, and it seems that interaction with bacteriocins is suicidal for cells. This study showed that the C-terminal part of LsbB is crucial for the bacteriocin activity, most probably through adequate interaction with the third transmembrane domain of the YvjB receptor. The conserved Tyr(356) and Ala(353) residues of YvjB are essential for the function of this Zn-dependent membrane-located protease as a bacteriocin receptor.
PB  - Amer Soc Microbiology, Washington
T2  - Applied and Environmental Microbiology
T1  - LsbB Bacteriocin Interacts with the Third Transmembrane Domain of the YvjB Receptor
EP  - 5374
IS  - 17
SP  - 5364
VL  - 82
DO  - 10.1128/AEM.01293-16
ER  - 

@article{
author = "Miljković, Marija and Uzelac, Gordana and Mirković, Nemanja and Devescovi, Giulia and Diep, Dzung B. and Venturi, Vittorio and Kojić, Milan",
year = "2016",
abstract = "The Zn-dependent membrane-located protease YvjB has previously been shown to serve as a target receptor for LsbB, a class II leaderless lactococcal bacteriocin. Although yvjB is highly conserved in the genus Lactococcus, the bacteriocin appears to be active only against the subspecies L. lactis subsp. lactis. Comparative analysis of the YvjB proteins of a sensitive strain (YvjB(MN)) and a resistant strain (YvjB(MG)) showed that they differ from each other in 31 positions. In this study, we applied site-directed mutagenesis and performed directed binding studies to provide biochemical evidence that LsbB interacts with the third transmembrane helix of YvjB in susceptible cells. The site-directed mutagenesis of LsbB and YvjB proteins showed that certain amino acids and the length of LsbB are responsible for the bacteriocin activity, most probably through adequate interaction of these two proteins; the essential amino acids in LsbB responsible for the activity are tryptophan (Trp(25)) and terminal alanine (Ala(30)). It was also shown that the distance between Trp(25) and terminal alanine is crucial for LsbB activity. The crucial region in YvjB for the interaction with LsbB is the beginning of the third transmembrane helix, particularly amino acids tyrosine (Tyr(356)) and alanine (Ala(353)). In vitro experiments showed that LsbB could interact with both YvjB(MN) and YvjB(MG), but the strength of interaction is significantly less with YvjB(MG). In vivo experiments with immunofluorescently labeled antibody demonstrated that LsbB specifically interacts only with cells carrying YvjB(MN). IMPORTANCE The antimicrobial activity of LsbB bacteriocin depends on the correct interaction with the corresponding receptor in the bacterial membrane of sensitive cells. Membrane-located bacteriocin receptors have essential primary functions, such as cell wall synthesis or sugar transport, and it seems that interaction with bacteriocins is suicidal for cells. This study showed that the C-terminal part of LsbB is crucial for the bacteriocin activity, most probably through adequate interaction with the third transmembrane domain of the YvjB receptor. The conserved Tyr(356) and Ala(353) residues of YvjB are essential for the function of this Zn-dependent membrane-located protease as a bacteriocin receptor.",
publisher = "Amer Soc Microbiology, Washington",
journal = "Applied and Environmental Microbiology",
title = "LsbB Bacteriocin Interacts with the Third Transmembrane Domain of the YvjB Receptor",
pages = "5374-5364",
number = "17",
volume = "82",
doi = "10.1128/AEM.01293-16"
}

Miljković, M., Uzelac, G., Mirković, N., Devescovi, G., Diep, D. B., Venturi, V.,& Kojić, M.. (2016). LsbB Bacteriocin Interacts with the Third Transmembrane Domain of the YvjB Receptor. in Applied and Environmental Microbiology
Amer Soc Microbiology, Washington., 82(17), 5364-5374.
https://doi.org/10.1128/AEM.01293-16

Miljković M, Uzelac G, Mirković N, Devescovi G, Diep DB, Venturi V, Kojić M. LsbB Bacteriocin Interacts with the Third Transmembrane Domain of the YvjB Receptor. in Applied and Environmental Microbiology. 2016;82(17):5364-5374.
doi:10.1128/AEM.01293-16 .

Miljković, Marija, Uzelac, Gordana, Mirković, Nemanja, Devescovi, Giulia, Diep, Dzung B., Venturi, Vittorio, Kojić, Milan, "LsbB Bacteriocin Interacts with the Third Transmembrane Domain of the YvjB Receptor" in Applied and Environmental Microbiology, 82, no. 17 (2016):5364-5374,
https://doi.org/10.1128/AEM.01293-16 . .

TY  - THES
AU  - Mirković, Nemanja
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/45
AB  - Lactic acid bacteria (LAB), synthesized a number of different antimicrobial substances among wich bacteriocins are the most important. Bacteriocins of LAB, with regard to the GRAS (Generaly Recognized As Safe) status of LAB, can be used as food preservatives, but also in pharmaceutical industry as an alternative or supplement to antibiotic therapy. A large number of species of the genus Lactococcus sp., not only to play a key role in the production of fermented food where they contribute to specific aroma and structure of fermented products, but also they have ability to synthesize different bacteriocins. Bacteriocins are small, ribosomaly synthesized peptides or proteins with relatively narrow spectrum of antimicrobial activity which is limited to closely related species, and producer has specific mechanism of self-protection. The aim of this thesis was to select a natural isolates of lactococci which have ability to produce bacteriocins. Then, to characterize the selected bacteriocins, to determine their antimicrobial potential and analyze potential applications in the food industry. The strains Lactoccus lactis ssp. lactis BGBM50, LMG2081 and BGBU1-4, whose bacteriocins were analyzed in this paper, were determined using conventional microbiological-biochemical tests and molecular methods of determination (sequencing of gene for 16S rRNA). Testing ability of lactococci to produce bacteriocins, was performed using bacteriocin activity assay in which as sensitive strains were used lactococci, lactobacilli and pathogenic bacteria. Determinations of bacteriocins were performed using cross-resistance test between bacteriocin producer strains and by using PCR method with specific primers for the knowing genes coding for different bacteriocins. It was found that the strain L. lactis ssp. lactis BGBM50 synthesizes bacteriocin named BacBM50. Plasmid curing experiments showed that genes for bacteriocin production are located on the big plasmid of 145,5 kb...
AB  - Bakterije mlečne kiseline (BMK), sintetišu veliki broj antimikrobnih jedinjenja, među kojima značajno mesto zauzimaju bakteriocini. Bakteriocini, s obzirom na GRAS (Generalno Prepoznati Kao Sigurni) status koje imaju BMK, mogu se primenjivati kao konzervansi hrane, ali i u farmaceutskoj industriji kao alternativa ili dodatak antibiotskoj terapiji. Veliki broj vrsta roda Lactococcus sp., pored toga što zauzima ključnu ulogu u proizvodnji fermentisane hrane gde doprinose specifičnoj aromi i strukturi fermentisanih proizvoda, ima i sposobnost sinteze različitih bakteriocina. Bakteriocini su mali, ribozomalno sintetisani peptidi ili proteini koji imaju relativno uzak spektar antimikrobne aktivnosti koja je ograničena na blisko srodne vrste i prema kojoj soj proizvođač ima mehanizam specifične samozaštite. Cilj ove teze, bio je da se odaberu prirodni izolati laktokoka koji imaju sposobnost produkcije bakteriocina. Zatim, da se odabrani bakteriocini okarakterišu, da se utvrdi njihov antimikrobni potencijal i analizira potencijalna primena u prehrambenoj industriji. Sojevi L. lactis ssp. lactis BGBM50, LMG2081 i BGBU1-4, čiji su bakteriocini analizirani u ovom radu, determinisani su korišćenjem klasičnih mikrobiološko-biohemijskih metoda, kao i metoda molekularne determinacije (sekvenciranjem gena za 16S rRNK). Testiranje laktokoka na sposobnost produkcije bakteriocina, urađeno je primenom bakteriocinskih testova sa senzitivnim sojem laktokoka, laktobacila i patogenih bakterija kao indikatorima. Determinacija bakteriocina je određena testovima unakrsne inhibicije između sojeva bakteriocin proizvođača, korišćenjem PCR metoda sa specifičnim prajmerima za gene koji kodiraju različite bakteriocine i analizom sekvence genoma...
PB  - Univerzitet u Beogradu, Poljoprivredni fakultet
T1  - Characterization and determination of bacteriocins produced by autochthonous Lactococci
T1  - Karakterizacija i determinacija bakteriocina autohtonih laktokoka
UR  - https://hdl.handle.net/21.15107/rcub_nardus_7510
ER  - 

@phdthesis{
author = "Mirković, Nemanja",
year = "2016",
abstract = "Lactic acid bacteria (LAB), synthesized a number of different antimicrobial substances among wich bacteriocins are the most important. Bacteriocins of LAB, with regard to the GRAS (Generaly Recognized As Safe) status of LAB, can be used as food preservatives, but also in pharmaceutical industry as an alternative or supplement to antibiotic therapy. A large number of species of the genus Lactococcus sp., not only to play a key role in the production of fermented food where they contribute to specific aroma and structure of fermented products, but also they have ability to synthesize different bacteriocins. Bacteriocins are small, ribosomaly synthesized peptides or proteins with relatively narrow spectrum of antimicrobial activity which is limited to closely related species, and producer has specific mechanism of self-protection. The aim of this thesis was to select a natural isolates of lactococci which have ability to produce bacteriocins. Then, to characterize the selected bacteriocins, to determine their antimicrobial potential and analyze potential applications in the food industry. The strains Lactoccus lactis ssp. lactis BGBM50, LMG2081 and BGBU1-4, whose bacteriocins were analyzed in this paper, were determined using conventional microbiological-biochemical tests and molecular methods of determination (sequencing of gene for 16S rRNA). Testing ability of lactococci to produce bacteriocins, was performed using bacteriocin activity assay in which as sensitive strains were used lactococci, lactobacilli and pathogenic bacteria. Determinations of bacteriocins were performed using cross-resistance test between bacteriocin producer strains and by using PCR method with specific primers for the knowing genes coding for different bacteriocins. It was found that the strain L. lactis ssp. lactis BGBM50 synthesizes bacteriocin named BacBM50. Plasmid curing experiments showed that genes for bacteriocin production are located on the big plasmid of 145,5 kb..., Bakterije mlečne kiseline (BMK), sintetišu veliki broj antimikrobnih jedinjenja, među kojima značajno mesto zauzimaju bakteriocini. Bakteriocini, s obzirom na GRAS (Generalno Prepoznati Kao Sigurni) status koje imaju BMK, mogu se primenjivati kao konzervansi hrane, ali i u farmaceutskoj industriji kao alternativa ili dodatak antibiotskoj terapiji. Veliki broj vrsta roda Lactococcus sp., pored toga što zauzima ključnu ulogu u proizvodnji fermentisane hrane gde doprinose specifičnoj aromi i strukturi fermentisanih proizvoda, ima i sposobnost sinteze različitih bakteriocina. Bakteriocini su mali, ribozomalno sintetisani peptidi ili proteini koji imaju relativno uzak spektar antimikrobne aktivnosti koja je ograničena na blisko srodne vrste i prema kojoj soj proizvođač ima mehanizam specifične samozaštite. Cilj ove teze, bio je da se odaberu prirodni izolati laktokoka koji imaju sposobnost produkcije bakteriocina. Zatim, da se odabrani bakteriocini okarakterišu, da se utvrdi njihov antimikrobni potencijal i analizira potencijalna primena u prehrambenoj industriji. Sojevi L. lactis ssp. lactis BGBM50, LMG2081 i BGBU1-4, čiji su bakteriocini analizirani u ovom radu, determinisani su korišćenjem klasičnih mikrobiološko-biohemijskih metoda, kao i metoda molekularne determinacije (sekvenciranjem gena za 16S rRNK). Testiranje laktokoka na sposobnost produkcije bakteriocina, urađeno je primenom bakteriocinskih testova sa senzitivnim sojem laktokoka, laktobacila i patogenih bakterija kao indikatorima. Determinacija bakteriocina je određena testovima unakrsne inhibicije između sojeva bakteriocin proizvođača, korišćenjem PCR metoda sa specifičnim prajmerima za gene koji kodiraju različite bakteriocine i analizom sekvence genoma...",
publisher = "Univerzitet u Beogradu, Poljoprivredni fakultet",
title = "Characterization and determination of bacteriocins produced by autochthonous Lactococci, Karakterizacija i determinacija bakteriocina autohtonih laktokoka",
url = "https://hdl.handle.net/21.15107/rcub_nardus_7510"
}

Mirković, N.. (2016). Characterization and determination of bacteriocins produced by autochthonous Lactococci. 
Univerzitet u Beogradu, Poljoprivredni fakultet..
https://hdl.handle.net/21.15107/rcub_nardus_7510

Mirković N. Characterization and determination of bacteriocins produced by autochthonous Lactococci. 2016;.
https://hdl.handle.net/21.15107/rcub_nardus_7510 .

Mirković, Nemanja, "Characterization and determination of bacteriocins produced by autochthonous Lactococci" (2016),
https://hdl.handle.net/21.15107/rcub_nardus_7510 .

TY  - JOUR
AU  - Oketić, K.
AU  - Bogović-Matijasić, B.
AU  - Obermajer, T.
AU  - Radulović, Zorica
AU  - Lević, Steva
AU  - Mirković, Nemanja
AU  - Nedović, Viktor
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3763
AB  - The aim of the study was to evaluate real-time PCR coupled with propidium monoazide (PMA) treatment for enumeration of microencapsulated probiotic lactobacilli microencapsulated in calcium alginate beads. Lactobacillus gasseri K7 (CCM 7710) and Lactobacillus delbrueckii subsp. bulgaricus (CCM 7712) were analysed by plate counting and PMA real-time PCR during storage at 4 degrees C for 90 days. PMA was effective in preventing PCR amplification of the target sequences of DNA released from heat-compromised bacteria. The values obtained by real-time PCR of non-treated samples were in general higher than those obtained by real-time PCR of PMA-treated samples or by plate counting, indicating the presence of sub-lethally injured cells. This study shows that plate count could not be completely replaced by culture independent method PMA real-time PCR for enumeration of probiotics, but may rather complement the well-established plate counting, providing useful information about the ratio of compromised bacteria in the samples.
PB  - Wageningen Academic Publishers, Wageningen
T2  - Beneficial Microbes
T1  - Evaluation of propidium monoazide real-time PCR for enumeration of probiotic lactobacilli microencapsulated in calcium alginate beads
EP  - 581
IS  - 4
SP  - 573
VL  - 6
DO  - 10.3920/BM2014.0095
ER  - 

@article{
author = "Oketić, K. and Bogović-Matijasić, B. and Obermajer, T. and Radulović, Zorica and Lević, Steva and Mirković, Nemanja and Nedović, Viktor",
year = "2015",
abstract = "The aim of the study was to evaluate real-time PCR coupled with propidium monoazide (PMA) treatment for enumeration of microencapsulated probiotic lactobacilli microencapsulated in calcium alginate beads. Lactobacillus gasseri K7 (CCM 7710) and Lactobacillus delbrueckii subsp. bulgaricus (CCM 7712) were analysed by plate counting and PMA real-time PCR during storage at 4 degrees C for 90 days. PMA was effective in preventing PCR amplification of the target sequences of DNA released from heat-compromised bacteria. The values obtained by real-time PCR of non-treated samples were in general higher than those obtained by real-time PCR of PMA-treated samples or by plate counting, indicating the presence of sub-lethally injured cells. This study shows that plate count could not be completely replaced by culture independent method PMA real-time PCR for enumeration of probiotics, but may rather complement the well-established plate counting, providing useful information about the ratio of compromised bacteria in the samples.",
publisher = "Wageningen Academic Publishers, Wageningen",
journal = "Beneficial Microbes",
title = "Evaluation of propidium monoazide real-time PCR for enumeration of probiotic lactobacilli microencapsulated in calcium alginate beads",
pages = "581-573",
number = "4",
volume = "6",
doi = "10.3920/BM2014.0095"
}

Oketić, K., Bogović-Matijasić, B., Obermajer, T., Radulović, Z., Lević, S., Mirković, N.,& Nedović, V.. (2015). Evaluation of propidium monoazide real-time PCR for enumeration of probiotic lactobacilli microencapsulated in calcium alginate beads. in Beneficial Microbes
Wageningen Academic Publishers, Wageningen., 6(4), 573-581.
https://doi.org/10.3920/BM2014.0095

Oketić K, Bogović-Matijasić B, Obermajer T, Radulović Z, Lević S, Mirković N, Nedović V. Evaluation of propidium monoazide real-time PCR for enumeration of probiotic lactobacilli microencapsulated in calcium alginate beads. in Beneficial Microbes. 2015;6(4):573-581.
doi:10.3920/BM2014.0095 .

Oketić, K., Bogović-Matijasić, B., Obermajer, T., Radulović, Zorica, Lević, Steva, Mirković, Nemanja, Nedović, Viktor, "Evaluation of propidium monoazide real-time PCR for enumeration of probiotic lactobacilli microencapsulated in calcium alginate beads" in Beneficial Microbes, 6, no. 4 (2015):573-581,
https://doi.org/10.3920/BM2014.0095 . .

TY  - JOUR
AU  - Vukotić, Goran
AU  - Mirković, Nemanja
AU  - Jovcić, Branko
AU  - Miljković, Marija
AU  - Strahinić, Ivana
AU  - Fira, Djordje
AU  - Radulović, Zorica
AU  - Kojić, Milan
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3817
AB  - Proteinases and bacteriocins are of great importance to the dairy industry, but their interactions have not been studied so far. Lactococcus lactis subsp. lactis BGMN1-5 is a natural isolate from homemade semi-hard cheese which produces two bacteriocins (Lactococcin B and LsbB), as well as proteinase PrtP. A medium-dependent increase in the bacteriocin LcnB activity of L. lactis BGMN1-501, a derivate of L. lactis subsp. lactis BGMN1-5, was shown to be accompanied by a decrease in its promoter activity. A similar effect of media components on gene expression was reported for proteinase PrtP whose gene is co-localized on the same plasmid as the IcnB gene. Thus, the PrtP-LcnB interplay was investigated. Single gene knockout mutants were constructed with disrupted prtP or IcnB genes. PrtP mutants showed higher bacteriocin activity that had lost its growth medium dependence, which was in contrast to the original strain. When LcnB from this mutant was combined with proteinase from the LonB(-) mutant in vitro, its activity was rendered to the original level, suggesting that proteinase reduces bacteriocin activity. We propose a new model of medium dependent expression of these genes with regard to the effects of their interaction in vivo.
PB  - Frontiers Media Sa, Lausanne
T2  - Frontiers in Microbiology
T1  - Proteinase PrtP impairs lactococcin LcnB activity in Lactococcus lactis BGMN1-501: new insights into bacteriocin regulation
VL  - 6
DO  - 10.3389/fmicb.2015.00092
ER  - 

@article{
author = "Vukotić, Goran and Mirković, Nemanja and Jovcić, Branko and Miljković, Marija and Strahinić, Ivana and Fira, Djordje and Radulović, Zorica and Kojić, Milan",
year = "2015",
abstract = "Proteinases and bacteriocins are of great importance to the dairy industry, but their interactions have not been studied so far. Lactococcus lactis subsp. lactis BGMN1-5 is a natural isolate from homemade semi-hard cheese which produces two bacteriocins (Lactococcin B and LsbB), as well as proteinase PrtP. A medium-dependent increase in the bacteriocin LcnB activity of L. lactis BGMN1-501, a derivate of L. lactis subsp. lactis BGMN1-5, was shown to be accompanied by a decrease in its promoter activity. A similar effect of media components on gene expression was reported for proteinase PrtP whose gene is co-localized on the same plasmid as the IcnB gene. Thus, the PrtP-LcnB interplay was investigated. Single gene knockout mutants were constructed with disrupted prtP or IcnB genes. PrtP mutants showed higher bacteriocin activity that had lost its growth medium dependence, which was in contrast to the original strain. When LcnB from this mutant was combined with proteinase from the LonB(-) mutant in vitro, its activity was rendered to the original level, suggesting that proteinase reduces bacteriocin activity. We propose a new model of medium dependent expression of these genes with regard to the effects of their interaction in vivo.",
publisher = "Frontiers Media Sa, Lausanne",
journal = "Frontiers in Microbiology",
title = "Proteinase PrtP impairs lactococcin LcnB activity in Lactococcus lactis BGMN1-501: new insights into bacteriocin regulation",
volume = "6",
doi = "10.3389/fmicb.2015.00092"
}

Vukotić, G., Mirković, N., Jovcić, B., Miljković, M., Strahinić, I., Fira, D., Radulović, Z.,& Kojić, M.. (2015). Proteinase PrtP impairs lactococcin LcnB activity in Lactococcus lactis BGMN1-501: new insights into bacteriocin regulation. in Frontiers in Microbiology
Frontiers Media Sa, Lausanne., 6.
https://doi.org/10.3389/fmicb.2015.00092

Vukotić G, Mirković N, Jovcić B, Miljković M, Strahinić I, Fira D, Radulović Z, Kojić M. Proteinase PrtP impairs lactococcin LcnB activity in Lactococcus lactis BGMN1-501: new insights into bacteriocin regulation. in Frontiers in Microbiology. 2015;6.
doi:10.3389/fmicb.2015.00092 .

Vukotić, Goran, Mirković, Nemanja, Jovcić, Branko, Miljković, Marija, Strahinić, Ivana, Fira, Djordje, Radulović, Zorica, Kojić, Milan, "Proteinase PrtP impairs lactococcin LcnB activity in Lactococcus lactis BGMN1-501: new insights into bacteriocin regulation" in Frontiers in Microbiology, 6 (2015),
https://doi.org/10.3389/fmicb.2015.00092 . .

TY  - JOUR
AU  - Mirković, Nemanja
AU  - Radulović, Zorica
AU  - Uzelac, Gordana
AU  - Lozo, Jelena
AU  - Obradović, Dragojlo
AU  - Topisirović, Ljubiša
AU  - Kojić, Milan
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3845
AB  - Lactococcus locus ssp. lactis BGBM50, a producer of lactococcin G and aggregation-promoting factor, was isolated from selected lactic acid bacteria taken from semi-hard cheese traditionally produced in the village Zanjic, Montenegro. Strain BGBM50 harbours a number of plasmids of different sizes. Plasmid curing experiments showed that genes for bacteriocin production are located on pBM140, a plasmid 140 kb in length. PCR analysis with primers specific for lactococcin Q and G genes gave fragment of the expected size. In addition, after plasmid curing of strain BGBM50, different derivatives with altered phenotypes were obtained, among them BGBM50-34 strain, which retained bacteriocin synthesis but had enhanced aggregation ability.
PB  - University of Zagreb
T2  - Food Technology and Biotechnology
T1  - Isolation and Characterisation of Bacteriocin and Aggregation-Promoting Factor Production in Lactococcus lactis ssp lactis BGBM50 Strain
EP  - 242
IS  - 2
SP  - 237
VL  - 53
DO  - 10.17113/ftb.53.02.15.3846
ER  - 

@article{
author = "Mirković, Nemanja and Radulović, Zorica and Uzelac, Gordana and Lozo, Jelena and Obradović, Dragojlo and Topisirović, Ljubiša and Kojić, Milan",
year = "2015",
abstract = "Lactococcus locus ssp. lactis BGBM50, a producer of lactococcin G and aggregation-promoting factor, was isolated from selected lactic acid bacteria taken from semi-hard cheese traditionally produced in the village Zanjic, Montenegro. Strain BGBM50 harbours a number of plasmids of different sizes. Plasmid curing experiments showed that genes for bacteriocin production are located on pBM140, a plasmid 140 kb in length. PCR analysis with primers specific for lactococcin Q and G genes gave fragment of the expected size. In addition, after plasmid curing of strain BGBM50, different derivatives with altered phenotypes were obtained, among them BGBM50-34 strain, which retained bacteriocin synthesis but had enhanced aggregation ability.",
publisher = "University of Zagreb",
journal = "Food Technology and Biotechnology",
title = "Isolation and Characterisation of Bacteriocin and Aggregation-Promoting Factor Production in Lactococcus lactis ssp lactis BGBM50 Strain",
pages = "242-237",
number = "2",
volume = "53",
doi = "10.17113/ftb.53.02.15.3846"
}

Mirković, N., Radulović, Z., Uzelac, G., Lozo, J., Obradović, D., Topisirović, L.,& Kojić, M.. (2015). Isolation and Characterisation of Bacteriocin and Aggregation-Promoting Factor Production in Lactococcus lactis ssp lactis BGBM50 Strain. in Food Technology and Biotechnology
University of Zagreb., 53(2), 237-242.
https://doi.org/10.17113/ftb.53.02.15.3846

Mirković N, Radulović Z, Uzelac G, Lozo J, Obradović D, Topisirović L, Kojić M. Isolation and Characterisation of Bacteriocin and Aggregation-Promoting Factor Production in Lactococcus lactis ssp lactis BGBM50 Strain. in Food Technology and Biotechnology. 2015;53(2):237-242.
doi:10.17113/ftb.53.02.15.3846 .

Mirković, Nemanja, Radulović, Zorica, Uzelac, Gordana, Lozo, Jelena, Obradović, Dragojlo, Topisirović, Ljubiša, Kojić, Milan, "Isolation and Characterisation of Bacteriocin and Aggregation-Promoting Factor Production in Lactococcus lactis ssp lactis BGBM50 Strain" in Food Technology and Biotechnology, 53, no. 2 (2015):237-242,
https://doi.org/10.17113/ftb.53.02.15.3846 . .

TY  - JOUR
AU  - Novović, Katarina
AU  - Filipić, B.
AU  - Veljović, Katarina
AU  - Begović, J.
AU  - Mirković, Nemanja
AU  - Jovcić, B.
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3798
AB  - New Delhi metallo-beta-lactamase-1 (NDM-1) will soon become the most commonly isolated and distributed metallo-beta-lactamase worldwide due to its rapid international dissemination and its ability to be expressed by numerous Gram-negative pathogens. NDM-positive bacteria pose a significant public health threat in the Indian subcontinent and the Balkans, which have been designated as endemic regions. Our study was focused on urban rivers, a lake and springheads as a potential source of NDM-1-producing strains in Serbia, but also as a source of other metallo-beta-lactamases and extended-spectrum beta-lactamase (ESBL) producing bacteria. A total of 69 beta-lactam resistant isolates, belonging to 12 bacterial genera, were collected from 8 out of 10 different locations in Belgrade, of which the most were from a popular recreational site, Ada Ciganlija Lake. Phenotypic tests revealed 7 (10.14%) ESBL-producing isolates and 39 (56.52%) isolates resistant to imipenem, of which 32 were positive for metallo-beta-lactamase (MBL) production. PCR and sequencing revealed the presence of genetic determinants for SHV (3 isolates), DHA-1 (1 isolate) and CMY-2 (1 isolate) beta-lactamases. However, we did not detect any NDM-1-producing strains (previously described cases of NDM-1 from Serbia were limited to Belgrade), so we propose that Serbian NDM-1 is in fact a transplant and a nosocomial, rather than an environmental, issue and that Serbia is not an endemic region for NDM-1.
PB  - Elsevier, Amsterdam
T2  - Science of the Total Environment
T1  - Environmental waters and bla(NDm-1) in Belgrade, Serbia: Endemicity questioned
EP  - 398
SP  - 393
VL  - 511
DO  - 10.1016/j.scitotenv.2014.12.072
ER  - 

@article{
author = "Novović, Katarina and Filipić, B. and Veljović, Katarina and Begović, J. and Mirković, Nemanja and Jovcić, B.",
year = "2015",
abstract = "New Delhi metallo-beta-lactamase-1 (NDM-1) will soon become the most commonly isolated and distributed metallo-beta-lactamase worldwide due to its rapid international dissemination and its ability to be expressed by numerous Gram-negative pathogens. NDM-positive bacteria pose a significant public health threat in the Indian subcontinent and the Balkans, which have been designated as endemic regions. Our study was focused on urban rivers, a lake and springheads as a potential source of NDM-1-producing strains in Serbia, but also as a source of other metallo-beta-lactamases and extended-spectrum beta-lactamase (ESBL) producing bacteria. A total of 69 beta-lactam resistant isolates, belonging to 12 bacterial genera, were collected from 8 out of 10 different locations in Belgrade, of which the most were from a popular recreational site, Ada Ciganlija Lake. Phenotypic tests revealed 7 (10.14%) ESBL-producing isolates and 39 (56.52%) isolates resistant to imipenem, of which 32 were positive for metallo-beta-lactamase (MBL) production. PCR and sequencing revealed the presence of genetic determinants for SHV (3 isolates), DHA-1 (1 isolate) and CMY-2 (1 isolate) beta-lactamases. However, we did not detect any NDM-1-producing strains (previously described cases of NDM-1 from Serbia were limited to Belgrade), so we propose that Serbian NDM-1 is in fact a transplant and a nosocomial, rather than an environmental, issue and that Serbia is not an endemic region for NDM-1.",
publisher = "Elsevier, Amsterdam",
journal = "Science of the Total Environment",
title = "Environmental waters and bla(NDm-1) in Belgrade, Serbia: Endemicity questioned",
pages = "398-393",
volume = "511",
doi = "10.1016/j.scitotenv.2014.12.072"
}

Novović, K., Filipić, B., Veljović, K., Begović, J., Mirković, N.,& Jovcić, B.. (2015). Environmental waters and bla(NDm-1) in Belgrade, Serbia: Endemicity questioned. in Science of the Total Environment
Elsevier, Amsterdam., 511, 393-398.
https://doi.org/10.1016/j.scitotenv.2014.12.072

Novović K, Filipić B, Veljović K, Begović J, Mirković N, Jovcić B. Environmental waters and bla(NDm-1) in Belgrade, Serbia: Endemicity questioned. in Science of the Total Environment. 2015;511:393-398.
doi:10.1016/j.scitotenv.2014.12.072 .

Novović, Katarina, Filipić, B., Veljović, Katarina, Begović, J., Mirković, Nemanja, Jovcić, B., "Environmental waters and bla(NDm-1) in Belgrade, Serbia: Endemicity questioned" in Science of the Total Environment, 511 (2015):393-398,
https://doi.org/10.1016/j.scitotenv.2014.12.072 . .

TY  - JOUR
AU  - Radulović, Zorica
AU  - Paunović, Dušanka
AU  - Petrušić, Milica M.
AU  - Mirković, Nemanja
AU  - Miočinović, Jelena
AU  - Kekus, D.
AU  - Obradović, D.
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3513
AB  - The objective of this work was to investigate the survival of autochthonous, potentially probiotic bacteria Lactobacillus plantarum 564, and the influence of long-chain polyunsaturated fatty acid omega-3 (omega-3 PUFA) fish oil fortification on the sensory quality of yoghurt. Three variants of yoghurt were produced using starter cultures of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus (Chr. Hansen, Denmark), and the potentially probiotic Lactobacillus plantarum 564 (Culture Collection of the Department for Industrial Microbiology, Faculty of Agriculture, University of Belgrade) as follows: (1) without omega-3 PUPA; (2) with 100 mg/l omega-3 PUFA; and (3) with 200mg/l omega-3 PUFA. The survival of potential probiotic Lb. plantarum 564, the changes of starter bacteria counts, changes of pH values, as well as sensory evaluation, were examined during 3 weeks of yoghurt storage. Cells of Lb. plantarum 564 were maintained at > 10(8) cfug(-1). Starter bacteria counts were > 10(7)cfug(-1) for streptococci and > 10(6) cfug(-1) for lactobacilli. The changes of pH were within normal pH of fermented milks. Sensory evaluation showed that all variants of yoghurt produced with Lb. plantarum 564 and 2 concentrations of omega-3 polyunsaturated fatty acids had a high sensory quality (above 90% of maximal quality), and which did not change significantly throughout the examined storage period. Although the sensory quality of the control sample was evaluated as better, the experimental samples fortified with fish oil were also characterized with very acceptable sensory properties. Results of high viability of potential probiotic Lb. plantarum 564, as well as very acceptable yoghurt sensory properties, indicate that this strain can be successfully used in the production of yoghurt fortified with PUFA omega-3 fish oil as a new functional dairy product.
PB  - Srpsko biološko društvo, Beograd, i dr.
T2  - Archives of Biological Sciences
T1  - The application of autochthonous potential of probiotic lactobacillus plantarum 564 in fish oil fortified yoghurt production
EP  - 22
IS  - 1
SP  - 15
VL  - 66
DO  - 10.2298/ABS1401015R
ER  - 

@article{
author = "Radulović, Zorica and Paunović, Dušanka and Petrušić, Milica M. and Mirković, Nemanja and Miočinović, Jelena and Kekus, D. and Obradović, D.",
year = "2014",
abstract = "The objective of this work was to investigate the survival of autochthonous, potentially probiotic bacteria Lactobacillus plantarum 564, and the influence of long-chain polyunsaturated fatty acid omega-3 (omega-3 PUFA) fish oil fortification on the sensory quality of yoghurt. Three variants of yoghurt were produced using starter cultures of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus (Chr. Hansen, Denmark), and the potentially probiotic Lactobacillus plantarum 564 (Culture Collection of the Department for Industrial Microbiology, Faculty of Agriculture, University of Belgrade) as follows: (1) without omega-3 PUPA; (2) with 100 mg/l omega-3 PUFA; and (3) with 200mg/l omega-3 PUFA. The survival of potential probiotic Lb. plantarum 564, the changes of starter bacteria counts, changes of pH values, as well as sensory evaluation, were examined during 3 weeks of yoghurt storage. Cells of Lb. plantarum 564 were maintained at > 10(8) cfug(-1). Starter bacteria counts were > 10(7)cfug(-1) for streptococci and > 10(6) cfug(-1) for lactobacilli. The changes of pH were within normal pH of fermented milks. Sensory evaluation showed that all variants of yoghurt produced with Lb. plantarum 564 and 2 concentrations of omega-3 polyunsaturated fatty acids had a high sensory quality (above 90% of maximal quality), and which did not change significantly throughout the examined storage period. Although the sensory quality of the control sample was evaluated as better, the experimental samples fortified with fish oil were also characterized with very acceptable sensory properties. Results of high viability of potential probiotic Lb. plantarum 564, as well as very acceptable yoghurt sensory properties, indicate that this strain can be successfully used in the production of yoghurt fortified with PUFA omega-3 fish oil as a new functional dairy product.",
publisher = "Srpsko biološko društvo, Beograd, i dr.",
journal = "Archives of Biological Sciences",
title = "The application of autochthonous potential of probiotic lactobacillus plantarum 564 in fish oil fortified yoghurt production",
pages = "22-15",
number = "1",
volume = "66",
doi = "10.2298/ABS1401015R"
}

Radulović, Z., Paunović, D., Petrušić, M. M., Mirković, N., Miočinović, J., Kekus, D.,& Obradović, D.. (2014). The application of autochthonous potential of probiotic lactobacillus plantarum 564 in fish oil fortified yoghurt production. in Archives of Biological Sciences
Srpsko biološko društvo, Beograd, i dr.., 66(1), 15-22.
https://doi.org/10.2298/ABS1401015R

Radulović Z, Paunović D, Petrušić MM, Mirković N, Miočinović J, Kekus D, Obradović D. The application of autochthonous potential of probiotic lactobacillus plantarum 564 in fish oil fortified yoghurt production. in Archives of Biological Sciences. 2014;66(1):15-22.
doi:10.2298/ABS1401015R .

Radulović, Zorica, Paunović, Dušanka, Petrušić, Milica M., Mirković, Nemanja, Miočinović, Jelena, Kekus, D., Obradović, D., "The application of autochthonous potential of probiotic lactobacillus plantarum 564 in fish oil fortified yoghurt production" in Archives of Biological Sciences, 66, no. 1 (2014):15-22,
https://doi.org/10.2298/ABS1401015R . .

TY  - CONF
AU  - Radulović, Zorica T.
AU  - Miočinović, Jelena B.
AU  - Mirković, Nemanja L.
AU  - Petrušić, Milica M.
AU  - Petrović, Tanja
AU  - Bogović-Matijašić, Bojana
AU  - Nedović, Viktor
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2759
AB  - The survival of the encapsulated potential probiotic strain Lactobacillus paracasei 08 and commercial probiotic bacteria Lactobacillus acidophilus LA-5 and their effect on the soft goat cheese production were investigate. Three batches of soft goat cheeses were produced using mesophilic lactococci starter culture CHN 11 (Lactococcus lactis and Lactococcus cremoris, Chr. Hansen):1. control cheese (starter); 2. starter + spray-dried potential probiotic Lb. paracasei 08 (Culture Collection of the Department for Food Microbiology, University of Belgrade); 3. starter + freeze-dried commercial probiotic Lb. acidophilus LA-5 (Chr. Hansen). Cheese samples were assessed for viability of encapsulated probiotic bacteria, starter bacteria counts, chemical composition, pH values and sensory evaluation during 5 weeks of storage. Lb. paracasei 08 and Lb. acidophilus LA-5 counts maintained at the level of 107-108 cfug-1. Starter bacteria counts were >106 cfug-1 in all cheeses samples. The chemical composition and pH values of probiotic cheeses haven't been significantly different from the control cheese. Sensory evaluation has shown that cheese produced with Lb. acidophilus LA-5 had an acceptable sensory quality, while control cheese and cheese produced with Lb. paracasei 08 had a high sensory quality. The data demonstrate that the spray-dried potential probiotic strain Lb. paracasei 08 could be successfully used in the soft goat cheeses production, without significant effect on the cheese quality during storage.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Effect of encapsulated autochtonous potential probiotic bacteria Lactobacillus paracasei 08 on the characteristics of the soft goat cheese
EP  - 1034
SP  - 1029
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2759
ER  - 

@conference{
author = "Radulović, Zorica T. and Miočinović, Jelena B. and Mirković, Nemanja L. and Petrušić, Milica M. and Petrović, Tanja and Bogović-Matijašić, Bojana and Nedović, Viktor",
year = "2012",
abstract = "The survival of the encapsulated potential probiotic strain Lactobacillus paracasei 08 and commercial probiotic bacteria Lactobacillus acidophilus LA-5 and their effect on the soft goat cheese production were investigate. Three batches of soft goat cheeses were produced using mesophilic lactococci starter culture CHN 11 (Lactococcus lactis and Lactococcus cremoris, Chr. Hansen):1. control cheese (starter); 2. starter + spray-dried potential probiotic Lb. paracasei 08 (Culture Collection of the Department for Food Microbiology, University of Belgrade); 3. starter + freeze-dried commercial probiotic Lb. acidophilus LA-5 (Chr. Hansen). Cheese samples were assessed for viability of encapsulated probiotic bacteria, starter bacteria counts, chemical composition, pH values and sensory evaluation during 5 weeks of storage. Lb. paracasei 08 and Lb. acidophilus LA-5 counts maintained at the level of 107-108 cfug-1. Starter bacteria counts were >106 cfug-1 in all cheeses samples. The chemical composition and pH values of probiotic cheeses haven't been significantly different from the control cheese. Sensory evaluation has shown that cheese produced with Lb. acidophilus LA-5 had an acceptable sensory quality, while control cheese and cheese produced with Lb. paracasei 08 had a high sensory quality. The data demonstrate that the spray-dried potential probiotic strain Lb. paracasei 08 could be successfully used in the soft goat cheeses production, without significant effect on the cheese quality during storage.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Effect of encapsulated autochtonous potential probiotic bacteria Lactobacillus paracasei 08 on the characteristics of the soft goat cheese",
pages = "1034-1029",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2759"
}

Radulović, Z. T., Miočinović, J. B., Mirković, N. L., Petrušić, M. M., Petrović, T., Bogović-Matijašić, B.,& Nedović, V.. (2012). Effect of encapsulated autochtonous potential probiotic bacteria Lactobacillus paracasei 08 on the characteristics of the soft goat cheese. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1029-1034.
https://hdl.handle.net/21.15107/rcub_agrospace_2759

Radulović ZT, Miočinović JB, Mirković NL, Petrušić MM, Petrović T, Bogović-Matijašić B, Nedović V. Effect of encapsulated autochtonous potential probiotic bacteria Lactobacillus paracasei 08 on the characteristics of the soft goat cheese. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1029-1034.
https://hdl.handle.net/21.15107/rcub_agrospace_2759 .

Radulović, Zorica T., Miočinović, Jelena B., Mirković, Nemanja L., Petrušić, Milica M., Petrović, Tanja, Bogović-Matijašić, Bojana, Nedović, Viktor, "Effect of encapsulated autochtonous potential probiotic bacteria Lactobacillus paracasei 08 on the characteristics of the soft goat cheese" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1029-1034,
https://hdl.handle.net/21.15107/rcub_agrospace_2759 .

TY  - CONF
AU  - Mirković, Nemanja
AU  - Radulović, Zorica
AU  - Matijašić, B.J.B.
AU  - Petrušić, Milica M.
AU  - Petrović, Tanja
AU  - Djordjević, Verica
AU  - Nedović, Viktor
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2776
AB  - Probiotic are "living microorganisms, which upon ingestion in certain numbers, exert health benefits beyond inherent basic nutrition", and it is recommended that probiotic products contain at least 107 live microorganisms per g or per ml. Spray-drying is one of the possibilities to improve the survival of probiotic bacteria against negative environmental effects. The aim of this study was to compare survival of two spray-dried Lactobacillus plantarum TA and Lactobacillus plantarum 7A strains isolated from plant and breast-fed baby's feces. In addition, beside the plate-count technique, the aim was to examine the possibility of using propidium monoazide (PMA) in combination with real-time polymerase chain reaction (real-time PCR) for determination of spray-dried Lb. plantarum strains after two years of storage at 4°C. Both tested strains showed very good ability to survive spray-drying. After two years of storage at 4°C, the number of intact cells, Lb. plantarum TA and Lb. plantarum 7A, was determined by real-time PCR with PMA, and it was similar to the number of investigated strains obtained by plate count method. The spray-drying was effective in maintaining the viability of Lb. plantarum TA and 7A strains after two years of storage at 4°C. The PMA real-time PCR determination of the viability tested strains could complement the plate count method.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Quantification of viable spray-dried Lactobacillus plantarum TA and 7A after two years of storage by using real-time PCR
EP  - 1086
SP  - 1082
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2776
ER  - 

@conference{
author = "Mirković, Nemanja and Radulović, Zorica and Matijašić, B.J.B. and Petrušić, Milica M. and Petrović, Tanja and Djordjević, Verica and Nedović, Viktor",
year = "2012",
abstract = "Probiotic are "living microorganisms, which upon ingestion in certain numbers, exert health benefits beyond inherent basic nutrition", and it is recommended that probiotic products contain at least 107 live microorganisms per g or per ml. Spray-drying is one of the possibilities to improve the survival of probiotic bacteria against negative environmental effects. The aim of this study was to compare survival of two spray-dried Lactobacillus plantarum TA and Lactobacillus plantarum 7A strains isolated from plant and breast-fed baby's feces. In addition, beside the plate-count technique, the aim was to examine the possibility of using propidium monoazide (PMA) in combination with real-time polymerase chain reaction (real-time PCR) for determination of spray-dried Lb. plantarum strains after two years of storage at 4°C. Both tested strains showed very good ability to survive spray-drying. After two years of storage at 4°C, the number of intact cells, Lb. plantarum TA and Lb. plantarum 7A, was determined by real-time PCR with PMA, and it was similar to the number of investigated strains obtained by plate count method. The spray-drying was effective in maintaining the viability of Lb. plantarum TA and 7A strains after two years of storage at 4°C. The PMA real-time PCR determination of the viability tested strains could complement the plate count method.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Quantification of viable spray-dried Lactobacillus plantarum TA and 7A after two years of storage by using real-time PCR",
pages = "1086-1082",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2776"
}

Mirković, N., Radulović, Z., Matijašić, B.J.B., Petrušić, M. M., Petrović, T., Djordjević, V.,& Nedović, V.. (2012). Quantification of viable spray-dried Lactobacillus plantarum TA and 7A after two years of storage by using real-time PCR. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1082-1086.
https://hdl.handle.net/21.15107/rcub_agrospace_2776

Mirković N, Radulović Z, Matijašić B, Petrušić MM, Petrović T, Djordjević V, Nedović V. Quantification of viable spray-dried Lactobacillus plantarum TA and 7A after two years of storage by using real-time PCR. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1082-1086.
https://hdl.handle.net/21.15107/rcub_agrospace_2776 .

Mirković, Nemanja, Radulović, Zorica, Matijašić, B.J.B., Petrušić, Milica M., Petrović, Tanja, Djordjević, Verica, Nedović, Viktor, "Quantification of viable spray-dried Lactobacillus plantarum TA and 7A after two years of storage by using real-time PCR" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1082-1086,
https://hdl.handle.net/21.15107/rcub_agrospace_2776 .

TY  - JOUR
AU  - Radulović, Zorica
AU  - Mirković, Nemanja
AU  - Bogović-Matijašič, Bojana
AU  - Petrušić, Milica M.
AU  - Petrović, Tanja
AU  - Manojlović, Verica
AU  - Nedović, Viktor
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3066
AB  - The basic requirement for probiotic bacteria to be able to perform expected positive effects is to be alive. Therefore, appropriate quantification methods are crucial. Bacterial quantification based on nucleic acid detection is increasingly used. Spray-drying (SD) is one of the possibilities to improve the survival of probiotic bacteria against negative environmental effects. The aim of this study was to investigate the survival of spray-dried Lactobacillus plantarum 564 and Lactobacillus paracasei Z-8, and to investigate the impact on some probiotic properties caused by SD of both tested strains. Besides the plate count technique, the aim was to examine the possibility of using propidium monoazide (PMA) in combination with real-time polymerase chain reaction (PCR) for determining spray-dried tested strains. The number of intact cells, Lb. plantarum 564 and Lb. paracasei Z-8, was determined by real-time PCR with PMA, and it was similar to the number of investigated strains obtained by the plate count method. Spray-dried Lb. plantarum 564 and Lb. paracasei Z-8 demonstrated very good probiotic ability. It may be concluded that the PMA real-time PCR determination of the viability of probiotic bacteria could complement the plate count method and SD may be a cost-effective way to produce large quantities of some probiotic cultures.
PB  - Srpsko biološko društvo, Beograd, i dr.
T2  - Archives of Biological Sciences
T1  - Quantification of viable spray-dried potential probiotic lactobacilli using real-time PCR
EP  - 1472
IS  - 4
SP  - 1465
VL  - 64
DO  - 10.2298/ABS1204465R
ER  - 

@article{
author = "Radulović, Zorica and Mirković, Nemanja and Bogović-Matijašič, Bojana and Petrušić, Milica M. and Petrović, Tanja and Manojlović, Verica and Nedović, Viktor",
year = "2012",
abstract = "The basic requirement for probiotic bacteria to be able to perform expected positive effects is to be alive. Therefore, appropriate quantification methods are crucial. Bacterial quantification based on nucleic acid detection is increasingly used. Spray-drying (SD) is one of the possibilities to improve the survival of probiotic bacteria against negative environmental effects. The aim of this study was to investigate the survival of spray-dried Lactobacillus plantarum 564 and Lactobacillus paracasei Z-8, and to investigate the impact on some probiotic properties caused by SD of both tested strains. Besides the plate count technique, the aim was to examine the possibility of using propidium monoazide (PMA) in combination with real-time polymerase chain reaction (PCR) for determining spray-dried tested strains. The number of intact cells, Lb. plantarum 564 and Lb. paracasei Z-8, was determined by real-time PCR with PMA, and it was similar to the number of investigated strains obtained by the plate count method. Spray-dried Lb. plantarum 564 and Lb. paracasei Z-8 demonstrated very good probiotic ability. It may be concluded that the PMA real-time PCR determination of the viability of probiotic bacteria could complement the plate count method and SD may be a cost-effective way to produce large quantities of some probiotic cultures.",
publisher = "Srpsko biološko društvo, Beograd, i dr.",
journal = "Archives of Biological Sciences",
title = "Quantification of viable spray-dried potential probiotic lactobacilli using real-time PCR",
pages = "1472-1465",
number = "4",
volume = "64",
doi = "10.2298/ABS1204465R"
}

Radulović, Z., Mirković, N., Bogović-Matijašič, B., Petrušić, M. M., Petrović, T., Manojlović, V.,& Nedović, V.. (2012). Quantification of viable spray-dried potential probiotic lactobacilli using real-time PCR. in Archives of Biological Sciences
Srpsko biološko društvo, Beograd, i dr.., 64(4), 1465-1472.
https://doi.org/10.2298/ABS1204465R

Radulović Z, Mirković N, Bogović-Matijašič B, Petrušić MM, Petrović T, Manojlović V, Nedović V. Quantification of viable spray-dried potential probiotic lactobacilli using real-time PCR. in Archives of Biological Sciences. 2012;64(4):1465-1472.
doi:10.2298/ABS1204465R .

Radulović, Zorica, Mirković, Nemanja, Bogović-Matijašič, Bojana, Petrušić, Milica M., Petrović, Tanja, Manojlović, Verica, Nedović, Viktor, "Quantification of viable spray-dried potential probiotic lactobacilli using real-time PCR" in Archives of Biological Sciences, 64, no. 4 (2012):1465-1472,
https://doi.org/10.2298/ABS1204465R . .

TY  - JOUR
AU  - Petrović, Tanja
AU  - Dimitrijević, Suzana
AU  - Radulović, Zorica
AU  - Mirković, Nemanja
AU  - Rajić, Jasmina
AU  - Obradović, D.
AU  - Nedović, Viktor
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3067
AB  - In this study, twelve strains of Lactobacillus plantarum derived from spontaneously fermented vegetables (carrots and beetroot) and traditionally prepared sauerkraut were compared for their potential probiotic abilities with seven Lactobacillus rhamnosus strains of human origin. The tested strains were investigated for some technological properties and in vitro functional characteristics for potential probiotic strains. Selection probiotic criteria included the ability of the strains to withstand conditions similar to the digestive tract, antimicrobial activity against a wide range of intestinal pathogens and sensitivity to antibiotics. The total acidity in milk was generally higher in intestinal strains in relation to plant strains. The ability of the tested strains to survive simulated gastric conditions showed a greater resistance of the human strains at a low pH 2.5 and the presence of pepsin, while in the presence of bile salts and pancreatin, some intestinal strains were more sensitive compared to plant strains. A wide spectrum of antimicrobial activities was observed in all tested strains. Most of the plant strains were resistant to aminoglycosides and vancomycin but sensitive to ampicillin and penicillin, while only some intestinal strains were resistant to these drugs.
PB  - Srpsko biološko društvo, Beograd, i dr.
T2  - Archives of Biological Sciences
T1  - Comparative analysis of the potential probiotic abilities of lactobacilli of human origin and from fermented vegetables
EP  - 1480
IS  - 4
SP  - 1473
VL  - 64
DO  - 10.2298/ABS1204473P
ER  - 

@article{
author = "Petrović, Tanja and Dimitrijević, Suzana and Radulović, Zorica and Mirković, Nemanja and Rajić, Jasmina and Obradović, D. and Nedović, Viktor",
year = "2012",
abstract = "In this study, twelve strains of Lactobacillus plantarum derived from spontaneously fermented vegetables (carrots and beetroot) and traditionally prepared sauerkraut were compared for their potential probiotic abilities with seven Lactobacillus rhamnosus strains of human origin. The tested strains were investigated for some technological properties and in vitro functional characteristics for potential probiotic strains. Selection probiotic criteria included the ability of the strains to withstand conditions similar to the digestive tract, antimicrobial activity against a wide range of intestinal pathogens and sensitivity to antibiotics. The total acidity in milk was generally higher in intestinal strains in relation to plant strains. The ability of the tested strains to survive simulated gastric conditions showed a greater resistance of the human strains at a low pH 2.5 and the presence of pepsin, while in the presence of bile salts and pancreatin, some intestinal strains were more sensitive compared to plant strains. A wide spectrum of antimicrobial activities was observed in all tested strains. Most of the plant strains were resistant to aminoglycosides and vancomycin but sensitive to ampicillin and penicillin, while only some intestinal strains were resistant to these drugs.",
publisher = "Srpsko biološko društvo, Beograd, i dr.",
journal = "Archives of Biological Sciences",
title = "Comparative analysis of the potential probiotic abilities of lactobacilli of human origin and from fermented vegetables",
pages = "1480-1473",
number = "4",
volume = "64",
doi = "10.2298/ABS1204473P"
}

Petrović, T., Dimitrijević, S., Radulović, Z., Mirković, N., Rajić, J., Obradović, D.,& Nedović, V.. (2012). Comparative analysis of the potential probiotic abilities of lactobacilli of human origin and from fermented vegetables. in Archives of Biological Sciences
Srpsko biološko društvo, Beograd, i dr.., 64(4), 1473-1480.
https://doi.org/10.2298/ABS1204473P

Petrović T, Dimitrijević S, Radulović Z, Mirković N, Rajić J, Obradović D, Nedović V. Comparative analysis of the potential probiotic abilities of lactobacilli of human origin and from fermented vegetables. in Archives of Biological Sciences. 2012;64(4):1473-1480.
doi:10.2298/ABS1204473P .

Petrović, Tanja, Dimitrijević, Suzana, Radulović, Zorica, Mirković, Nemanja, Rajić, Jasmina, Obradović, D., Nedović, Viktor, "Comparative analysis of the potential probiotic abilities of lactobacilli of human origin and from fermented vegetables" in Archives of Biological Sciences, 64, no. 4 (2012):1473-1480,
https://doi.org/10.2298/ABS1204473P . .