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 . .

TY  - GEN
AU  - Doroški, Ana
AU  - Klaus, Anita
AU  - Nikolić, Biljana
AU  - Tomasevic, Igor
AU  - Lazić, Vesna
AU  - Vunduk, Jovana
AU  - Djekic, Ilija
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6521
AB  - The world of gastronomy is enriched with a new culinary method sous-vide, which gives the
possibility to control the thermal treatment conditions and adjust it in order to get desired changes related
to the sensory properties of food. Very important advance of sous-vide is the ability of bioactive
compounds preservation during the treatment, which is of an additional improtance regarding the
mushroom culinary processing. The highlight of this study was the comparison of sensory and physical
properties of organic oyster mushroom (Pleurotus ostreatus) prepared with the ordinary cooking method
(80°C, 30 – 60’) and the sous-vide culinary method (50 - 90°C, 10’), as the effect of different temperature
and time regimes and culinary methods. Results of sous-vide treated mushrooms showed exponential
changes regarding the physical properties in accordance with controlled and adjusted treatment. Likewise,
the evident difference in sensory perception and physical properties results is noticable between two
culinary methods. Overall, the sous-vide method offered the novel culinary benefit to predict the effect of
applied temperature and time regime.
PB  - Universiti Teknologi Mara, Kuala Lumpur, Malaysia
T2  - Pre-10th International Conference on Mushroom Biology and Mushroom products - Symposium: Development of mushrooms as sustainable superfoods of the future 2022 (DOMASSOF22)
T1  - Sous-vide processing technique: The Influence on Pleurotus Ostreatus Sensory, Textural and Color Properties
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6521
ER  - 

@misc{
author = "Doroški, Ana and Klaus, Anita and Nikolić, Biljana and Tomasevic, Igor and Lazić, Vesna and Vunduk, Jovana and Djekic, Ilija",
year = "2022",
abstract = "The world of gastronomy is enriched with a new culinary method sous-vide, which gives the
possibility to control the thermal treatment conditions and adjust it in order to get desired changes related
to the sensory properties of food. Very important advance of sous-vide is the ability of bioactive
compounds preservation during the treatment, which is of an additional improtance regarding the
mushroom culinary processing. The highlight of this study was the comparison of sensory and physical
properties of organic oyster mushroom (Pleurotus ostreatus) prepared with the ordinary cooking method
(80°C, 30 – 60’) and the sous-vide culinary method (50 - 90°C, 10’), as the effect of different temperature
and time regimes and culinary methods. Results of sous-vide treated mushrooms showed exponential
changes regarding the physical properties in accordance with controlled and adjusted treatment. Likewise,
the evident difference in sensory perception and physical properties results is noticable between two
culinary methods. Overall, the sous-vide method offered the novel culinary benefit to predict the effect of
applied temperature and time regime.",
publisher = "Universiti Teknologi Mara, Kuala Lumpur, Malaysia",
journal = "Pre-10th International Conference on Mushroom Biology and Mushroom products - Symposium: Development of mushrooms as sustainable superfoods of the future 2022 (DOMASSOF22)",
title = "Sous-vide processing technique: The Influence on Pleurotus Ostreatus Sensory, Textural and Color Properties",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6521"
}

Doroški, A., Klaus, A., Nikolić, B., Tomasevic, I., Lazić, V., Vunduk, J.,& Djekic, I.. (2022). Sous-vide processing technique: The Influence on Pleurotus Ostreatus Sensory, Textural and Color Properties. in Pre-10th International Conference on Mushroom Biology and Mushroom products - Symposium: Development of mushrooms as sustainable superfoods of the future 2022 (DOMASSOF22)
Universiti Teknologi Mara, Kuala Lumpur, Malaysia..
https://hdl.handle.net/21.15107/rcub_agrospace_6521

Doroški A, Klaus A, Nikolić B, Tomasevic I, Lazić V, Vunduk J, Djekic I. Sous-vide processing technique: The Influence on Pleurotus Ostreatus Sensory, Textural and Color Properties. in Pre-10th International Conference on Mushroom Biology and Mushroom products - Symposium: Development of mushrooms as sustainable superfoods of the future 2022 (DOMASSOF22). 2022;.
https://hdl.handle.net/21.15107/rcub_agrospace_6521 .

Doroški, Ana, Klaus, Anita, Nikolić, Biljana, Tomasevic, Igor, Lazić, Vesna, Vunduk, Jovana, Djekic, Ilija, "Sous-vide processing technique: The Influence on Pleurotus Ostreatus Sensory, Textural and Color Properties" in Pre-10th International Conference on Mushroom Biology and Mushroom products - Symposium: Development of mushrooms as sustainable superfoods of the future 2022 (DOMASSOF22) (2022),
https://hdl.handle.net/21.15107/rcub_agrospace_6521 .

TY  - JOUR
AU  - Klaus, Anita
AU  - Wan‑Mohtar, Wan Abd Al Qadr Imad
AU  - Nikolić, Biljana
AU  - Cvetković, Stefana
AU  - Vunduk, Jovana
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5805
AB  - Four types of mycelial extracts were derived from the airlift liquid fermentation (ALF) of Pleurotus flabellatus, namely
exopolysaccharide (EX), endopolysaccharide (EN), hot water (WE), and hot alkali (AE) extracts. Such extracts were screened
for their active components and biological potential. EN proved to be most effective in inhibition of lipid peroxidation
(
EC50 = 1.71 ± 0.02 mg/mL) and in Cupric ion reducing antioxidant capacity (CUPRAC) assay (
EC50 = 2.91 ± 0.01 mg
TE/g). AE exhibited most pronounced ability to chelate ferrous ions (
EC50 = 4.96 ± 0.08 mg/mL) and to scavenge ABTS
radicals (
EC50 = 3.36 ± 0.03 mg TE/g). β-glucans and total phenols contributed most to the chelating ability and quenching
of ABTS radicals. Inhibition of lipid peroxidation correlated best with total glucans, total proteins, and β-glucans. Total
proteins contributed most to CUPRAC antioxidant capacity. Antifungal effect was determined against Candida albicans
ATCC 10231 (MIC: 0.019–0.625 mg/mL; MFC: 0.039–2.5 mg/mL), and towards C. albicans clinical isolate (MIC and MFC:
10.0–20.0 mg/mL). Comparison of cytotoxicity against colorectal carcinoma HCT 116 cells (
IC50: 1.8 ± 0.3–24.6 ± 4.2 mg/
mL) and normal lung MRC-5 fibroblasts (
IC50: 17.0 ± 4.2–42.1 ± 6.1 mg/mL) showed that EN, and especially AE possess
selective anticancer activity (SI values 3.41 and 9.44, respectively). Slight genotoxicity was observed only for AE and EX,
indicating the low risk concerning this feature. Notable antioxidative and anticandidal activities, selective cytotoxicity against
colorectal carcinoma cells, and absence/low genotoxicity pointed out that ALF—cultivated P. flabellatus mycelium could
be considered as a valuable source of bioactive substances.
PB  - Springer Science and Business Media B.V.
T2  - World Journal of Microbiology and Biotechnology
T1  - Pink oyster mushroom Pleurotus flabellatus mycelium produced by an airlift bioreactor—the evidence of potent in vitro biological activities
IS  - 1
SP  - 17
VL  - 37
DO  - 10.1007/s11274-020-02980-6
ER  - 

@article{
author = "Klaus, Anita and Wan‑Mohtar, Wan Abd Al Qadr Imad and Nikolić, Biljana and Cvetković, Stefana and Vunduk, Jovana",
year = "2021",
abstract = "Four types of mycelial extracts were derived from the airlift liquid fermentation (ALF) of Pleurotus flabellatus, namely
exopolysaccharide (EX), endopolysaccharide (EN), hot water (WE), and hot alkali (AE) extracts. Such extracts were screened
for their active components and biological potential. EN proved to be most effective in inhibition of lipid peroxidation
(
EC50 = 1.71 ± 0.02 mg/mL) and in Cupric ion reducing antioxidant capacity (CUPRAC) assay (
EC50 = 2.91 ± 0.01 mg
TE/g). AE exhibited most pronounced ability to chelate ferrous ions (
EC50 = 4.96 ± 0.08 mg/mL) and to scavenge ABTS
radicals (
EC50 = 3.36 ± 0.03 mg TE/g). β-glucans and total phenols contributed most to the chelating ability and quenching
of ABTS radicals. Inhibition of lipid peroxidation correlated best with total glucans, total proteins, and β-glucans. Total
proteins contributed most to CUPRAC antioxidant capacity. Antifungal effect was determined against Candida albicans
ATCC 10231 (MIC: 0.019–0.625 mg/mL; MFC: 0.039–2.5 mg/mL), and towards C. albicans clinical isolate (MIC and MFC:
10.0–20.0 mg/mL). Comparison of cytotoxicity against colorectal carcinoma HCT 116 cells (
IC50: 1.8 ± 0.3–24.6 ± 4.2 mg/
mL) and normal lung MRC-5 fibroblasts (
IC50: 17.0 ± 4.2–42.1 ± 6.1 mg/mL) showed that EN, and especially AE possess
selective anticancer activity (SI values 3.41 and 9.44, respectively). Slight genotoxicity was observed only for AE and EX,
indicating the low risk concerning this feature. Notable antioxidative and anticandidal activities, selective cytotoxicity against
colorectal carcinoma cells, and absence/low genotoxicity pointed out that ALF—cultivated P. flabellatus mycelium could
be considered as a valuable source of bioactive substances.",
publisher = "Springer Science and Business Media B.V.",
journal = "World Journal of Microbiology and Biotechnology",
title = "Pink oyster mushroom Pleurotus flabellatus mycelium produced by an airlift bioreactor—the evidence of potent in vitro biological activities",
number = "1",
pages = "17",
volume = "37",
doi = "10.1007/s11274-020-02980-6"
}

Klaus, A., Wan‑Mohtar, W. A. A. Q. I., Nikolić, B., Cvetković, S.,& Vunduk, J.. (2021). Pink oyster mushroom Pleurotus flabellatus mycelium produced by an airlift bioreactor—the evidence of potent in vitro biological activities. in World Journal of Microbiology and Biotechnology
Springer Science and Business Media B.V.., 37(1), 17.
https://doi.org/10.1007/s11274-020-02980-6

Klaus A, Wan‑Mohtar WAAQI, Nikolić B, Cvetković S, Vunduk J. Pink oyster mushroom Pleurotus flabellatus mycelium produced by an airlift bioreactor—the evidence of potent in vitro biological activities. in World Journal of Microbiology and Biotechnology. 2021;37(1):17.
doi:10.1007/s11274-020-02980-6 .

Klaus, Anita, Wan‑Mohtar, Wan Abd Al Qadr Imad, Nikolić, Biljana, Cvetković, Stefana, Vunduk, Jovana, "Pink oyster mushroom Pleurotus flabellatus mycelium produced by an airlift bioreactor—the evidence of potent in vitro biological activities" in World Journal of Microbiology and Biotechnology, 37, no. 1 (2021):17,
https://doi.org/10.1007/s11274-020-02980-6 . .

TY  - JOUR
AU  - Doroški, Ana
AU  - Klaus, Anita
AU  - Kozarski, Maja
AU  - Nikolić, Biljana
AU  - Vunduk, Jovana
AU  - Lazić, Vesna
AU  - Đekić, Ilija
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6023
AB  - The objective of this study was to develop a single quality index of chemical characteristics of
Pleurotus ostreatus extracts on 7th and 14th day of its shelf life, derived from the mushroom fruiting
bodies. P. ostreatus was cultivated on four substrates containing different ratio of wine industry
waste-grape pomace (P) and wheat straw (S): 100P, 80P20S, 50P50S, 20P80S. Four quality parameters of P. ostreatus mushroom extracts, i.e. antioxidative parameters: ABTS+ and DPPH• free radical
scavenging capability, total phenolic compounds (TPC) and total polysaccharides (TPS) were used to
define the final extract quality index. Analysis indicated 100P and 80P20S as the samples cultivated
on the substrate with higher percent of grape pomace, as the best quality at the 7th day of its shelf life.
On the other hand, final quality score indicated 50P50S and 20P80S, cultivated on a substrate with a
lower percent of grape pomace, as the best quality samples at the 14th day of its shelf life. According
to the results, samples cultivated on a higher pomace content substrate are of better quality in a shorter storage time period.
PB  - Faculty of Technology, Novi Sad
T2  - Acta Periodica Technologica
T1  - Impact of grape pomace as a cultivation substrate on the Pleurotus ostreatus chemical and biological properties
EP  - 32
IS  - 52
SP  - 25
DO  - 10.2298/APT2152025D
ER  - 

@article{
author = "Doroški, Ana and Klaus, Anita and Kozarski, Maja and Nikolić, Biljana and Vunduk, Jovana and Lazić, Vesna and Đekić, Ilija",
year = "2021",
abstract = "The objective of this study was to develop a single quality index of chemical characteristics of
Pleurotus ostreatus extracts on 7th and 14th day of its shelf life, derived from the mushroom fruiting
bodies. P. ostreatus was cultivated on four substrates containing different ratio of wine industry
waste-grape pomace (P) and wheat straw (S): 100P, 80P20S, 50P50S, 20P80S. Four quality parameters of P. ostreatus mushroom extracts, i.e. antioxidative parameters: ABTS+ and DPPH• free radical
scavenging capability, total phenolic compounds (TPC) and total polysaccharides (TPS) were used to
define the final extract quality index. Analysis indicated 100P and 80P20S as the samples cultivated
on the substrate with higher percent of grape pomace, as the best quality at the 7th day of its shelf life.
On the other hand, final quality score indicated 50P50S and 20P80S, cultivated on a substrate with a
lower percent of grape pomace, as the best quality samples at the 14th day of its shelf life. According
to the results, samples cultivated on a higher pomace content substrate are of better quality in a shorter storage time period.",
publisher = "Faculty of Technology, Novi Sad",
journal = "Acta Periodica Technologica",
title = "Impact of grape pomace as a cultivation substrate on the Pleurotus ostreatus chemical and biological properties",
pages = "32-25",
number = "52",
doi = "10.2298/APT2152025D"
}

Doroški, A., Klaus, A., Kozarski, M., Nikolić, B., Vunduk, J., Lazić, V.,& Đekić, I.. (2021). Impact of grape pomace as a cultivation substrate on the Pleurotus ostreatus chemical and biological properties. in Acta Periodica Technologica
Faculty of Technology, Novi Sad.(52), 25-32.
https://doi.org/10.2298/APT2152025D

Doroški A, Klaus A, Kozarski M, Nikolić B, Vunduk J, Lazić V, Đekić I. Impact of grape pomace as a cultivation substrate on the Pleurotus ostreatus chemical and biological properties. in Acta Periodica Technologica. 2021;(52):25-32.
doi:10.2298/APT2152025D .

Doroški, Ana, Klaus, Anita, Kozarski, Maja, Nikolić, Biljana, Vunduk, Jovana, Lazić, Vesna, Đekić, Ilija, "Impact of grape pomace as a cultivation substrate on the Pleurotus ostreatus chemical and biological properties" in Acta Periodica Technologica, no. 52 (2021):25-32,
https://doi.org/10.2298/APT2152025D . .

TY  - JOUR
AU  - Doroški, Ana
AU  - Klaus, Anita
AU  - Kozarski, Maja
AU  - Cvetković, Stefana
AU  - Nikolić, Biljana
AU  - Jakovljević, Dragica
AU  - Tomasevic, Igor
AU  - Vunduk, Jovana
AU  - Lazić, Vesna
AU  - Djekic, Ilija
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6506
AB  - Total quality index approach was used to reflect the quality of Pleurotus ostreatus
mushroom, cultivated on grape pomace (P) as food waste substrate and wheat straw
(S), in four different combined ratios: 100P; 80P20S; 50P50S; and 20P80S, with
100S, serving as control substrate. This approach involved two directions of mushroom
analysis. The whole mushroom fruiting bodies analysis introduced a single total
quality index (TQIM) based on 11 quality parameters. The mushroom water extracts
analysis was presented by another single total quality index (TQIE), with seven quality
parameters. This mathematical model revealed that the mushroom extracts have a
better overall quality score with higher pomace content in substrate mixture, compared
to the whole mushroom quality changes throughout the observed shelf life
period. Future research may pay attention to the phytotoxicity of grape pomace as a
food waste, as well as the influence of grape pomace on glucan content, as a healthbeneficial
compounds.
PB  - Wiley
T2  - Journal of Food Processing and Preservation
T1  - The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus—Total quality index approach
VL  - 00:e15096
DO  - 10.1111/jfpp.15096
ER  - 

@article{
author = "Doroški, Ana and Klaus, Anita and Kozarski, Maja and Cvetković, Stefana and Nikolić, Biljana and Jakovljević, Dragica and Tomasevic, Igor and Vunduk, Jovana and Lazić, Vesna and Djekic, Ilija",
year = "2020",
abstract = "Total quality index approach was used to reflect the quality of Pleurotus ostreatus
mushroom, cultivated on grape pomace (P) as food waste substrate and wheat straw
(S), in four different combined ratios: 100P; 80P20S; 50P50S; and 20P80S, with
100S, serving as control substrate. This approach involved two directions of mushroom
analysis. The whole mushroom fruiting bodies analysis introduced a single total
quality index (TQIM) based on 11 quality parameters. The mushroom water extracts
analysis was presented by another single total quality index (TQIE), with seven quality
parameters. This mathematical model revealed that the mushroom extracts have a
better overall quality score with higher pomace content in substrate mixture, compared
to the whole mushroom quality changes throughout the observed shelf life
period. Future research may pay attention to the phytotoxicity of grape pomace as a
food waste, as well as the influence of grape pomace on glucan content, as a healthbeneficial
compounds.",
publisher = "Wiley",
journal = "Journal of Food Processing and Preservation",
title = "The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus—Total quality index approach",
volume = "00:e15096",
doi = "10.1111/jfpp.15096"
}

Doroški, A., Klaus, A., Kozarski, M., Cvetković, S., Nikolić, B., Jakovljević, D., Tomasevic, I., Vunduk, J., Lazić, V.,& Djekic, I.. (2020). The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus—Total quality index approach. in Journal of Food Processing and Preservation
Wiley., 00:e15096.
https://doi.org/10.1111/jfpp.15096

Doroški A, Klaus A, Kozarski M, Cvetković S, Nikolić B, Jakovljević D, Tomasevic I, Vunduk J, Lazić V, Djekic I. The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus—Total quality index approach. in Journal of Food Processing and Preservation. 2020;00:e15096.
doi:10.1111/jfpp.15096 .

Doroški, Ana, Klaus, Anita, Kozarski, Maja, Cvetković, Stefana, Nikolić, Biljana, Jakovljević, Dragica, Tomasevic, Igor, Vunduk, Jovana, Lazić, Vesna, Djekic, Ilija, "The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus—Total quality index approach" in Journal of Food Processing and Preservation, 00:e15096 (2020),
https://doi.org/10.1111/jfpp.15096 . .

TY  - JOUR
AU  - Vasilijević, Bojana
AU  - Mitić-Culafić, Dragana
AU  - Đekić, Ilija
AU  - Marković, Tatjana
AU  - Knežević-Vukčević, Jelena
AU  - Tomašević, Igor
AU  - Velebit, Branko
AU  - Nikolić, Biljana
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5112
AB  - Juniperus communis and Satureja montana essential oils (EOs) were chemically characterized and their activity against Listeria monocytogenes was evaluated. Antilisterial effect was determined in vitro and in situ, in red winemarinated beef, where the effect against common meat contaminants (aerobic heterotrophic mesophyll bacteria, Enterobacteriaceae and lactic acid bacteria) was also monitored. Microdilution assay on L. monocytogenes (strain ATCC19111 and three primoisolates) showed that minimal inhibitory concentrations (MICs) varied in the range 0.5-1% for both EOs. Effect of EOs mixtures was monitored in checkerboard assay revealing that all types of interactions including synergism were obtained only for isolates. In vitro time kill assay confirmed the mode of interactions: synergism for isolate from beef carcass (LMB), and its absence for ATCC19111 strain. The analysis of concentration dependent growth rates showed that estimated curve MIC values were notably lower than in microdilution assay (0.03-0.14%). In situ time kill assay against inoculated L. monocytogenes (ATCC19111 and LMB strains) and pre-existing meat spoiling contaminants was performed on marinated beef using EOs concentrations that were confirmed to be sensory acceptable. Basic red wine marinades and the ones containing each EO or their combination remarkably decreased the counts of all monitored groups comparing to saline control. The most pronounced effect was obtained with the marinade containing EOs mixture. For all monitored bacteria, the bactericidal effect during marination was followed by bacteriostatic effect during subsequent meat storage. Our results demonstrate for the first time the in situ efficacy of J. communis EO against meat contaminants and provide additional data on the preservation potential of S. montana EO.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Control
T1  - Antibacterial effect of Juniperus communis and Satureja montana essential oils against Listeria monocytogenes in vitro and in wine marinated beef
EP  - 256
SP  - 247
VL  - 100
DO  - 10.1016/j.foodcont.2019.01.025
ER  - 

@article{
author = "Vasilijević, Bojana and Mitić-Culafić, Dragana and Đekić, Ilija and Marković, Tatjana and Knežević-Vukčević, Jelena and Tomašević, Igor and Velebit, Branko and Nikolić, Biljana",
year = "2019",
abstract = "Juniperus communis and Satureja montana essential oils (EOs) were chemically characterized and their activity against Listeria monocytogenes was evaluated. Antilisterial effect was determined in vitro and in situ, in red winemarinated beef, where the effect against common meat contaminants (aerobic heterotrophic mesophyll bacteria, Enterobacteriaceae and lactic acid bacteria) was also monitored. Microdilution assay on L. monocytogenes (strain ATCC19111 and three primoisolates) showed that minimal inhibitory concentrations (MICs) varied in the range 0.5-1% for both EOs. Effect of EOs mixtures was monitored in checkerboard assay revealing that all types of interactions including synergism were obtained only for isolates. In vitro time kill assay confirmed the mode of interactions: synergism for isolate from beef carcass (LMB), and its absence for ATCC19111 strain. The analysis of concentration dependent growth rates showed that estimated curve MIC values were notably lower than in microdilution assay (0.03-0.14%). In situ time kill assay against inoculated L. monocytogenes (ATCC19111 and LMB strains) and pre-existing meat spoiling contaminants was performed on marinated beef using EOs concentrations that were confirmed to be sensory acceptable. Basic red wine marinades and the ones containing each EO or their combination remarkably decreased the counts of all monitored groups comparing to saline control. The most pronounced effect was obtained with the marinade containing EOs mixture. For all monitored bacteria, the bactericidal effect during marination was followed by bacteriostatic effect during subsequent meat storage. Our results demonstrate for the first time the in situ efficacy of J. communis EO against meat contaminants and provide additional data on the preservation potential of S. montana EO.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Control",
title = "Antibacterial effect of Juniperus communis and Satureja montana essential oils against Listeria monocytogenes in vitro and in wine marinated beef",
pages = "256-247",
volume = "100",
doi = "10.1016/j.foodcont.2019.01.025"
}

Vasilijević, B., Mitić-Culafić, D., Đekić, I., Marković, T., Knežević-Vukčević, J., Tomašević, I., Velebit, B.,& Nikolić, B.. (2019). Antibacterial effect of Juniperus communis and Satureja montana essential oils against Listeria monocytogenes in vitro and in wine marinated beef. in Food Control
Elsevier Sci Ltd, Oxford., 100, 247-256.
https://doi.org/10.1016/j.foodcont.2019.01.025

Vasilijević B, Mitić-Culafić D, Đekić I, Marković T, Knežević-Vukčević J, Tomašević I, Velebit B, Nikolić B. Antibacterial effect of Juniperus communis and Satureja montana essential oils against Listeria monocytogenes in vitro and in wine marinated beef. in Food Control. 2019;100:247-256.
doi:10.1016/j.foodcont.2019.01.025 .

Vasilijević, Bojana, Mitić-Culafić, Dragana, Đekić, Ilija, Marković, Tatjana, Knežević-Vukčević, Jelena, Tomašević, Igor, Velebit, Branko, Nikolić, Biljana, "Antibacterial effect of Juniperus communis and Satureja montana essential oils against Listeria monocytogenes in vitro and in wine marinated beef" in Food Control, 100 (2019):247-256,
https://doi.org/10.1016/j.foodcont.2019.01.025 . .