TY  - JOUR
AU  - Jovanović, Marina
AU  - Vojvodić, Petar
AU  - Tenji, Dina
AU  - Tomić, Nina
AU  - Nešić, Jovana
AU  - Mitić-Ćulafić, Dragana
AU  - Miočinović, Jelena
PY  - 2023
UR  - https://www.mdpi.com/2311-5637/9/8/745
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6423
AB  - Fermented foods containing psychobiotics are of growing interest among food scientists. Human-derived Limosilactobacillus reuteri DSM 17938, a gut symbiont and potential psychobiotic strain, has been shown to exhibit the following health benefits: anti-inflammation and GABA-production capacity, as well as modulation of pathogen and cancer cell growth. The aim of this research was to develop an acid-coagulated fresh soft quark-type cheese, fermented with L. reuteri DSM 17938, with enhanced bioactivity, sensory acceptability, and overall likeability. Psychobiotic-containing cheeses represent the food of a new generation, so it is of great importance to gain the trust of the consumers. To develop a familiar taste, cheese samples were enriched with mushroom powders of Agaricus bisporus and Pleurotus ostreatus. A high abundance of lactic acid bacteria was maintained in all cheese samples (>log 7.64 CFU/mL), while cheese extracts exhibited cytotoxicity to colon cancer cell line HCT116 (up to 30.96%) in vitro. Additionally, cheese samples provided a favorable medium for the growth of the probiotic Escherichia coli Nissle 1917 (>log 7.11 CFU/mL). Sensory evaluation revealed high scores for all samples (up to 97.21% of maximum overall quality). The survey conducted in this study offered insights into consumer willingness to try products containing psychobiotics. This study demonstrates the potential for the successful development of fermented food products with L. reuteri DSM 17938, which exhibits all the desired traits that consumers may receive well. Further research is required to explore the potential health benefits of these innovative food products.
T2  - Fermentation
T2  - Fermentation
T1  - Cheese Fermented with Human-Derived Limosilactobacillus reuteri DSM 17938 and Mushroom Powders: A Novel Psychobiotic Food with Enhanced Bioactivity and Sensory Acceptability
IS  - 8
SP  - 745
VL  - 9
DO  - 10.3390/fermentation9080745
ER  - 

@article{
author = "Jovanović, Marina and Vojvodić, Petar and Tenji, Dina and Tomić, Nina and Nešić, Jovana and Mitić-Ćulafić, Dragana and Miočinović, Jelena",
year = "2023",
abstract = "Fermented foods containing psychobiotics are of growing interest among food scientists. Human-derived Limosilactobacillus reuteri DSM 17938, a gut symbiont and potential psychobiotic strain, has been shown to exhibit the following health benefits: anti-inflammation and GABA-production capacity, as well as modulation of pathogen and cancer cell growth. The aim of this research was to develop an acid-coagulated fresh soft quark-type cheese, fermented with L. reuteri DSM 17938, with enhanced bioactivity, sensory acceptability, and overall likeability. Psychobiotic-containing cheeses represent the food of a new generation, so it is of great importance to gain the trust of the consumers. To develop a familiar taste, cheese samples were enriched with mushroom powders of Agaricus bisporus and Pleurotus ostreatus. A high abundance of lactic acid bacteria was maintained in all cheese samples (>log 7.64 CFU/mL), while cheese extracts exhibited cytotoxicity to colon cancer cell line HCT116 (up to 30.96%) in vitro. Additionally, cheese samples provided a favorable medium for the growth of the probiotic Escherichia coli Nissle 1917 (>log 7.11 CFU/mL). Sensory evaluation revealed high scores for all samples (up to 97.21% of maximum overall quality). The survey conducted in this study offered insights into consumer willingness to try products containing psychobiotics. This study demonstrates the potential for the successful development of fermented food products with L. reuteri DSM 17938, which exhibits all the desired traits that consumers may receive well. Further research is required to explore the potential health benefits of these innovative food products.",
journal = "Fermentation, Fermentation",
title = "Cheese Fermented with Human-Derived Limosilactobacillus reuteri DSM 17938 and Mushroom Powders: A Novel Psychobiotic Food with Enhanced Bioactivity and Sensory Acceptability",
number = "8",
pages = "745",
volume = "9",
doi = "10.3390/fermentation9080745"
}

Jovanović, M., Vojvodić, P., Tenji, D., Tomić, N., Nešić, J., Mitić-Ćulafić, D.,& Miočinović, J.. (2023). Cheese Fermented with Human-Derived Limosilactobacillus reuteri DSM 17938 and Mushroom Powders: A Novel Psychobiotic Food with Enhanced Bioactivity and Sensory Acceptability. in Fermentation, 9(8), 745.
https://doi.org/10.3390/fermentation9080745

Jovanović M, Vojvodić P, Tenji D, Tomić N, Nešić J, Mitić-Ćulafić D, Miočinović J. Cheese Fermented with Human-Derived Limosilactobacillus reuteri DSM 17938 and Mushroom Powders: A Novel Psychobiotic Food with Enhanced Bioactivity and Sensory Acceptability. in Fermentation. 2023;9(8):745.
doi:10.3390/fermentation9080745 .

Jovanović, Marina, Vojvodić, Petar, Tenji, Dina, Tomić, Nina, Nešić, Jovana, Mitić-Ćulafić, Dragana, Miočinović, Jelena, "Cheese Fermented with Human-Derived Limosilactobacillus reuteri DSM 17938 and Mushroom Powders: A Novel Psychobiotic Food with Enhanced Bioactivity and Sensory Acceptability" in Fermentation, 9, no. 8 (2023):745,
https://doi.org/10.3390/fermentation9080745 . .

TY  - JOUR
AU  - Cvetković, Stefana
AU  - Tenji, Dina
AU  - Mitić-Ćulafić, Dragana
AU  - Vuletić, Stefana
AU  - Ganić, Tea
AU  - Djekić, Ilija
AU  - Nikolić, Biljana
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6377
AB  - As a foodborne pathogen, Listeria monocytogenes could be commonly found in the food processing facilities, where forms biofilm on various food contact surfaces. Therefore, the control of L. monocytogenes biofilm formation is of key importance for improving food safety. The aim of this work was to examine the ability of yellow gentian root and leaf extracts to inhibit biofilm formation of L. monocytogenes strains at commonly used 37 °C and at ambient temperature associated with food processing plants (18 °C), on both polystyrene and stainless steel. Crystal violet staining assay revealed strong potential of the extracts to prevent biofilm formation on polystyrene at 37 °C (up to 90% inhibition), and on both surfaces at 18 °C (up to 78.1% and 62.9% on polystyrene and stainless steel, respectively). Antibiofilm effect could be ascribed to extracts’ ability to reduce the production of exopolysaccharides and to suppress swimming motility. Finally, qRT-PCR demonstrated no activity against quorum sensing, but up-regulation of the genes (flaA, sigB) involved in biofilm formation, most likely as a response to stressful conditions. Results obtained suggest yellow gentian extracts as potent antibiofilm agents, but further analyses are needed to determine the underlie mechanism and to validate the efficiency and safety in commercial environment. © 2023 Elsevier Ltd
T2  - Food Bioscience
T2  - Food Bioscience
T1  - Potential of yellow gentian aqueous-ethanolic extracts to prevent Listeria monocytogenes biofilm formation on selected food contact surfaces
VL  - 54
DO  - 10.1016/j.fbio.2023.102857
ER  - 

@article{
author = "Cvetković, Stefana and Tenji, Dina and Mitić-Ćulafić, Dragana and Vuletić, Stefana and Ganić, Tea and Djekić, Ilija and Nikolić, Biljana",
year = "2023",
abstract = "As a foodborne pathogen, Listeria monocytogenes could be commonly found in the food processing facilities, where forms biofilm on various food contact surfaces. Therefore, the control of L. monocytogenes biofilm formation is of key importance for improving food safety. The aim of this work was to examine the ability of yellow gentian root and leaf extracts to inhibit biofilm formation of L. monocytogenes strains at commonly used 37 °C and at ambient temperature associated with food processing plants (18 °C), on both polystyrene and stainless steel. Crystal violet staining assay revealed strong potential of the extracts to prevent biofilm formation on polystyrene at 37 °C (up to 90% inhibition), and on both surfaces at 18 °C (up to 78.1% and 62.9% on polystyrene and stainless steel, respectively). Antibiofilm effect could be ascribed to extracts’ ability to reduce the production of exopolysaccharides and to suppress swimming motility. Finally, qRT-PCR demonstrated no activity against quorum sensing, but up-regulation of the genes (flaA, sigB) involved in biofilm formation, most likely as a response to stressful conditions. Results obtained suggest yellow gentian extracts as potent antibiofilm agents, but further analyses are needed to determine the underlie mechanism and to validate the efficiency and safety in commercial environment. © 2023 Elsevier Ltd",
journal = "Food Bioscience, Food Bioscience",
title = "Potential of yellow gentian aqueous-ethanolic extracts to prevent Listeria monocytogenes biofilm formation on selected food contact surfaces",
volume = "54",
doi = "10.1016/j.fbio.2023.102857"
}

Cvetković, S., Tenji, D., Mitić-Ćulafić, D., Vuletić, S., Ganić, T., Djekić, I.,& Nikolić, B.. (2023). Potential of yellow gentian aqueous-ethanolic extracts to prevent Listeria monocytogenes biofilm formation on selected food contact surfaces. in Food Bioscience, 54.
https://doi.org/10.1016/j.fbio.2023.102857

Cvetković S, Tenji D, Mitić-Ćulafić D, Vuletić S, Ganić T, Djekić I, Nikolić B. Potential of yellow gentian aqueous-ethanolic extracts to prevent Listeria monocytogenes biofilm formation on selected food contact surfaces. in Food Bioscience. 2023;54.
doi:10.1016/j.fbio.2023.102857 .

Cvetković, Stefana, Tenji, Dina, Mitić-Ćulafić, Dragana, Vuletić, Stefana, Ganić, Tea, Djekić, Ilija, Nikolić, Biljana, "Potential of yellow gentian aqueous-ethanolic extracts to prevent Listeria monocytogenes biofilm formation on selected food contact surfaces" in Food Bioscience, 54 (2023),
https://doi.org/10.1016/j.fbio.2023.102857 . .