TY  - JOUR
AU  - Živković, Ivana
AU  - Šavikin, Katarina
AU  - Živković, Jelena
AU  - Zdunić, Gordana
AU  - Janković, Teodora
AU  - Lazić, Dejan
AU  - Radin, Dragoslava
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5834
AB  - Human noroviruses (HuNoV) are the dominant cause of viral gastroenteritis in all age groups worldwide. In this study, we investigated the effects of pomegranate peel extract (PPE) on the reduction of HuNoV in different food models, on surfaces of fresh produce (green onion and cherry tomato), in low-fat milk, and simulated gastrointestinal fluids. The antiviral efficacy of PPE against HuNoV was evaluated by quantifying the number of residual virus genomes using a quantitative reverse transcription PCR (qRT-PCR) assay. Pomegranate peel, considered as a waste product of industrial processing, is known for beneficial health effects and broad antimicrobial activity due to the high content of phenolic compounds and tannins. PPE showed significant antiviral properties against HuNoV both in phosphate-buffered saline (PBS) and simulated gastric fluid. The reduction of HuNoV by pomegranate juice was lower than with PPE, which could be attributed to the lower content of antimicrobial compounds. A pretreatment of cherry tomato and green onion surfaces with PPE significantly reduced the amount of HuNoV particles that adhered to those surfaces during subsequent virus suspension treatment. A detrimental effect of PPE on HuNoV structure was confirmed by transmission electron microscopy. Our results indicate that PPE is a natural antiviral agent effective against food-borne noroviruses.
PB  - Springer
T2  - Plant Foods for Human Nutrition
T1  - Antiviral Effects of Pomegranate Peel Extracts on Human Norovirus in Food Models and Simulated Gastrointestinal Fluids
DO  - 10.1007/s11130-021-00895-7
ER  - 

@article{
author = "Živković, Ivana and Šavikin, Katarina and Živković, Jelena and Zdunić, Gordana and Janković, Teodora and Lazić, Dejan and Radin, Dragoslava",
year = "2021",
abstract = "Human noroviruses (HuNoV) are the dominant cause of viral gastroenteritis in all age groups worldwide. In this study, we investigated the effects of pomegranate peel extract (PPE) on the reduction of HuNoV in different food models, on surfaces of fresh produce (green onion and cherry tomato), in low-fat milk, and simulated gastrointestinal fluids. The antiviral efficacy of PPE against HuNoV was evaluated by quantifying the number of residual virus genomes using a quantitative reverse transcription PCR (qRT-PCR) assay. Pomegranate peel, considered as a waste product of industrial processing, is known for beneficial health effects and broad antimicrobial activity due to the high content of phenolic compounds and tannins. PPE showed significant antiviral properties against HuNoV both in phosphate-buffered saline (PBS) and simulated gastric fluid. The reduction of HuNoV by pomegranate juice was lower than with PPE, which could be attributed to the lower content of antimicrobial compounds. A pretreatment of cherry tomato and green onion surfaces with PPE significantly reduced the amount of HuNoV particles that adhered to those surfaces during subsequent virus suspension treatment. A detrimental effect of PPE on HuNoV structure was confirmed by transmission electron microscopy. Our results indicate that PPE is a natural antiviral agent effective against food-borne noroviruses.",
publisher = "Springer",
journal = "Plant Foods for Human Nutrition",
title = "Antiviral Effects of Pomegranate Peel Extracts on Human Norovirus in Food Models and Simulated Gastrointestinal Fluids",
doi = "10.1007/s11130-021-00895-7"
}

Živković, I., Šavikin, K., Živković, J., Zdunić, G., Janković, T., Lazić, D.,& Radin, D.. (2021). Antiviral Effects of Pomegranate Peel Extracts on Human Norovirus in Food Models and Simulated Gastrointestinal Fluids. in Plant Foods for Human Nutrition
Springer..
https://doi.org/10.1007/s11130-021-00895-7

Živković I, Šavikin K, Živković J, Zdunić G, Janković T, Lazić D, Radin D. Antiviral Effects of Pomegranate Peel Extracts on Human Norovirus in Food Models and Simulated Gastrointestinal Fluids. in Plant Foods for Human Nutrition. 2021;.
doi:10.1007/s11130-021-00895-7 .

Živković, Ivana, Šavikin, Katarina, Živković, Jelena, Zdunić, Gordana, Janković, Teodora, Lazić, Dejan, Radin, Dragoslava, "Antiviral Effects of Pomegranate Peel Extracts on Human Norovirus in Food Models and Simulated Gastrointestinal Fluids" in Plant Foods for Human Nutrition (2021),
https://doi.org/10.1007/s11130-021-00895-7 . .

TY  - JOUR
AU  - Živković, Ivana
AU  - Šavikin, Katarina
AU  - Zdunić, Gordana
AU  - Živković, Jelena
AU  - Bigović, Dubravka
AU  - Menković, Nebojša
AU  - Radin, Dragoslava
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4828
AB  - Medicinal plant extracts (MPE) have a broad antimicrobial activity, including antiviral effects. In our study, eleven dry extract of ten different medicinal plant prepared with two solvents (5%, dimethyl sulfoxide (DMSO) and 30% ethanol in 5% DMSO) in different concentrations have been examined for anti-noroviral activity. The reduction of norovirus > 1 log10 genome equivalents (GE) has been obtained with 1 mg/mL of Aronia melanocarpa leaf extract (AMLE), dried wine Prokupac (WPE) and Hypericum perforatum extract (HyPE). Some of MPE i.e. HyPE, Aronia melanocarpa fruit extract (AMFE) and Punica granatum (PPE) showed better activity when dissolved in 30% ethanol with 5% DMSO. All results of anti-noroviral activity of tested MPE which achieve  lt  0.5 log10 GE are considered as not effective.
PB  - Institut za proučavanje lekovitog bilja Dr Josif Pančić, Beograd
T2  - Lekovite sirovine
T1  - Antiviral activity of medicinal plants extracts against foodborne norovirus
EP  - 34
IS  - 38
SP  - 31
DO  - 10.5937/leksir1838031Z
ER  - 

@article{
author = "Živković, Ivana and Šavikin, Katarina and Zdunić, Gordana and Živković, Jelena and Bigović, Dubravka and Menković, Nebojša and Radin, Dragoslava",
year = "2018",
abstract = "Medicinal plant extracts (MPE) have a broad antimicrobial activity, including antiviral effects. In our study, eleven dry extract of ten different medicinal plant prepared with two solvents (5%, dimethyl sulfoxide (DMSO) and 30% ethanol in 5% DMSO) in different concentrations have been examined for anti-noroviral activity. The reduction of norovirus > 1 log10 genome equivalents (GE) has been obtained with 1 mg/mL of Aronia melanocarpa leaf extract (AMLE), dried wine Prokupac (WPE) and Hypericum perforatum extract (HyPE). Some of MPE i.e. HyPE, Aronia melanocarpa fruit extract (AMFE) and Punica granatum (PPE) showed better activity when dissolved in 30% ethanol with 5% DMSO. All results of anti-noroviral activity of tested MPE which achieve  lt  0.5 log10 GE are considered as not effective.",
publisher = "Institut za proučavanje lekovitog bilja Dr Josif Pančić, Beograd",
journal = "Lekovite sirovine",
title = "Antiviral activity of medicinal plants extracts against foodborne norovirus",
pages = "34-31",
number = "38",
doi = "10.5937/leksir1838031Z"
}

Živković, I., Šavikin, K., Zdunić, G., Živković, J., Bigović, D., Menković, N.,& Radin, D.. (2018). Antiviral activity of medicinal plants extracts against foodborne norovirus. in Lekovite sirovine
Institut za proučavanje lekovitog bilja Dr Josif Pančić, Beograd.(38), 31-34.
https://doi.org/10.5937/leksir1838031Z

Živković I, Šavikin K, Zdunić G, Živković J, Bigović D, Menković N, Radin D. Antiviral activity of medicinal plants extracts against foodborne norovirus. in Lekovite sirovine. 2018;(38):31-34.
doi:10.5937/leksir1838031Z .

Živković, Ivana, Šavikin, Katarina, Zdunić, Gordana, Živković, Jelena, Bigović, Dubravka, Menković, Nebojša, Radin, Dragoslava, "Antiviral activity of medicinal plants extracts against foodborne norovirus" in Lekovite sirovine, no. 38 (2018):31-34,
https://doi.org/10.5937/leksir1838031Z . .

TY  - JOUR
AU  - Radin, Dragoslava
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4287
AB  - Viruses, predominantly noroviruses, are progressively identified as the leading cause of foodborne diseases worldwide. In the Europe Union they have been determined as a main cause of foodborne outbreaks in 2014, while in the United States viruses are responsible for 58% (5.5 million) of foodborne illnesses annually. Noroviruses, the etiological agent of foodborne gastroenteritis belong to the Caliciviridae family, genus Norovirus which is genetically classified into 6 established geno-groups (GI to GVI). Human noroviruses are icosahedral nonenveloped RNA viruses, approximately 27 to 38 nm in diameter, and contain single-stranded positive-sense RNA genomes size from 7.4 to 8.3 kb and 3 open reading frames. Viruses are transmitted by contaminated food or water, through person-to-person contact, and by cross-contamination from surfaces. Foods at risk includes those which need extensive handling, mostly ready-to-eat foods that do not undergo further processing, and those exposed to environmental contamination, such as seafood and fresh produce. Contamination with human norovirus can happen throughout the entire food production chain: (i) at the primary production (due to fecal polluted water in the harvest area/ irrigation/ water used to dilute pesticide, organic-based fertilizers and potential root uptake of pathogens following internalization); (ii) during harvest (contact with human feces or fecal soiled materials, cross-contamination with equipment and food handlers poor hygiene practice); (iii) at the post-harvest stage by inappropriate practices during handling, processing, preparation, storage, distribution (by infected food handlers, spraying with contaminated water, cross-contamination during washing process) and (iv) at the point of sale/consumption (by infected food handlers, cross-contamination with polluted working instruments or surfaces previously contaminated by infected food handlers or food items). Strategies to reduce human noroviruses in the food chain should, beside good hygiene practice, engage interventions to prevent their adsorption to food/contact surfaces and inactivation on/within the products using successful processing techniques.
PB  - Društvo za ishranu Srbije, Beograd
T2  - Hrana i ishrana
T1  - Noroviruses in food chain production
EP  - 6
IS  - 1
SP  - 1
VL  - 57
DO  - 10.5937/HraIsh1601001R
ER  - 

@article{
author = "Radin, Dragoslava",
year = "2016",
abstract = "Viruses, predominantly noroviruses, are progressively identified as the leading cause of foodborne diseases worldwide. In the Europe Union they have been determined as a main cause of foodborne outbreaks in 2014, while in the United States viruses are responsible for 58% (5.5 million) of foodborne illnesses annually. Noroviruses, the etiological agent of foodborne gastroenteritis belong to the Caliciviridae family, genus Norovirus which is genetically classified into 6 established geno-groups (GI to GVI). Human noroviruses are icosahedral nonenveloped RNA viruses, approximately 27 to 38 nm in diameter, and contain single-stranded positive-sense RNA genomes size from 7.4 to 8.3 kb and 3 open reading frames. Viruses are transmitted by contaminated food or water, through person-to-person contact, and by cross-contamination from surfaces. Foods at risk includes those which need extensive handling, mostly ready-to-eat foods that do not undergo further processing, and those exposed to environmental contamination, such as seafood and fresh produce. Contamination with human norovirus can happen throughout the entire food production chain: (i) at the primary production (due to fecal polluted water in the harvest area/ irrigation/ water used to dilute pesticide, organic-based fertilizers and potential root uptake of pathogens following internalization); (ii) during harvest (contact with human feces or fecal soiled materials, cross-contamination with equipment and food handlers poor hygiene practice); (iii) at the post-harvest stage by inappropriate practices during handling, processing, preparation, storage, distribution (by infected food handlers, spraying with contaminated water, cross-contamination during washing process) and (iv) at the point of sale/consumption (by infected food handlers, cross-contamination with polluted working instruments or surfaces previously contaminated by infected food handlers or food items). Strategies to reduce human noroviruses in the food chain should, beside good hygiene practice, engage interventions to prevent their adsorption to food/contact surfaces and inactivation on/within the products using successful processing techniques.",
publisher = "Društvo za ishranu Srbije, Beograd",
journal = "Hrana i ishrana",
title = "Noroviruses in food chain production",
pages = "6-1",
number = "1",
volume = "57",
doi = "10.5937/HraIsh1601001R"
}

Radin, D.. (2016). Noroviruses in food chain production. in Hrana i ishrana
Društvo za ishranu Srbije, Beograd., 57(1), 1-6.
https://doi.org/10.5937/HraIsh1601001R

Radin D. Noroviruses in food chain production. in Hrana i ishrana. 2016;57(1):1-6.
doi:10.5937/HraIsh1601001R .

Radin, Dragoslava, "Noroviruses in food chain production" in Hrana i ishrana, 57, no. 1 (2016):1-6,
https://doi.org/10.5937/HraIsh1601001R . .

TY  - CONF
AU  - Velebit, Branko
AU  - Radin, Dragoslava
AU  - Teodorović, Vlado
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3732
AB  - The most common foodborne viruses are single stranded RNA viruses which are adaptable and extremely resistant to environmental stress factors. Usual routes of food contamination are via stool material by persons shedding intestinal virus, or by saliva aerosols generated by shedding persons when coughing. Contamination of meat by animal viruses occurs when good hygienic and manufacturing practice fails. Once within food, viruses cannot replicate since they require living cells for this; hence food is not sensorily altered. Preventive measures in meat processing against pathogenic bacteria frequently have poor antiviral performance, while diagnostic techniques for viruses remain problematic.
PB  - Elsevier Science Bv, Amsterdam
C3  - 58th International Meat Industry Conference (Meatcon2015)
T1  - Transmission of common foodborne viruses by meat products
EP  - 307
SP  - 304
VL  - 5
DO  - 10.1016/j.profoo.2015.09.069
ER  - 

@conference{
author = "Velebit, Branko and Radin, Dragoslava and Teodorović, Vlado",
year = "2015",
abstract = "The most common foodborne viruses are single stranded RNA viruses which are adaptable and extremely resistant to environmental stress factors. Usual routes of food contamination are via stool material by persons shedding intestinal virus, or by saliva aerosols generated by shedding persons when coughing. Contamination of meat by animal viruses occurs when good hygienic and manufacturing practice fails. Once within food, viruses cannot replicate since they require living cells for this; hence food is not sensorily altered. Preventive measures in meat processing against pathogenic bacteria frequently have poor antiviral performance, while diagnostic techniques for viruses remain problematic.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "58th International Meat Industry Conference (Meatcon2015)",
title = "Transmission of common foodborne viruses by meat products",
pages = "307-304",
volume = "5",
doi = "10.1016/j.profoo.2015.09.069"
}

Velebit, B., Radin, D.,& Teodorović, V.. (2015). Transmission of common foodborne viruses by meat products. in 58th International Meat Industry Conference (Meatcon2015)
Elsevier Science Bv, Amsterdam., 5, 304-307.
https://doi.org/10.1016/j.profoo.2015.09.069

Velebit B, Radin D, Teodorović V. Transmission of common foodborne viruses by meat products. in 58th International Meat Industry Conference (Meatcon2015). 2015;5:304-307.
doi:10.1016/j.profoo.2015.09.069 .

Velebit, Branko, Radin, Dragoslava, Teodorović, Vlado, "Transmission of common foodborne viruses by meat products" in 58th International Meat Industry Conference (Meatcon2015), 5 (2015):304-307,
https://doi.org/10.1016/j.profoo.2015.09.069 . .

TY  - JOUR
AU  - Radin, Dragoslava
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3488
AB  - Current trends in food- and waterborne viral diseases have been reviewed. Awareness and surveillance of viral food and waterborne pathogens is generally not sufficient, with emphasis placed on noroviruses, hepatitis A virus, rotaviruses and newly emerging viruses. In addition, previously unknown food-borne pathogens, many of which are zoonotic, are constantly emerging. Food can be contaminated with a virus either at the source via contaminated water, or at the point of service by infected food handlers. Viruses can spread by water, direct person-to-person contact, airborne droplets or vomit, and they can persist in the environment as a source of continuing infection despite disinfection efforts. Food production and supply practices change, and food-borne pathogens seem able to exploit novel opportunities, for example fresh produce, and generate new food safety and public health challenges.
PB  - Srpsko biološko društvo, Beograd, i dr.
T2  - Archives of Biological Sciences
T1  - New trends in food- and waterborne viral outbreaks
EP  - 9
IS  - 1
SP  - 1
VL  - 66
DO  - 10.2298/ABS1401001R
ER  - 

@article{
author = "Radin, Dragoslava",
year = "2014",
abstract = "Current trends in food- and waterborne viral diseases have been reviewed. Awareness and surveillance of viral food and waterborne pathogens is generally not sufficient, with emphasis placed on noroviruses, hepatitis A virus, rotaviruses and newly emerging viruses. In addition, previously unknown food-borne pathogens, many of which are zoonotic, are constantly emerging. Food can be contaminated with a virus either at the source via contaminated water, or at the point of service by infected food handlers. Viruses can spread by water, direct person-to-person contact, airborne droplets or vomit, and they can persist in the environment as a source of continuing infection despite disinfection efforts. Food production and supply practices change, and food-borne pathogens seem able to exploit novel opportunities, for example fresh produce, and generate new food safety and public health challenges.",
publisher = "Srpsko biološko društvo, Beograd, i dr.",
journal = "Archives of Biological Sciences",
title = "New trends in food- and waterborne viral outbreaks",
pages = "9-1",
number = "1",
volume = "66",
doi = "10.2298/ABS1401001R"
}

Radin, D.. (2014). New trends in food- and waterborne viral outbreaks. in Archives of Biological Sciences
Srpsko biološko društvo, Beograd, i dr.., 66(1), 1-9.
https://doi.org/10.2298/ABS1401001R

Radin D. New trends in food- and waterborne viral outbreaks. in Archives of Biological Sciences. 2014;66(1):1-9.
doi:10.2298/ABS1401001R .

Radin, Dragoslava, "New trends in food- and waterborne viral outbreaks" in Archives of Biological Sciences, 66, no. 1 (2014):1-9,
https://doi.org/10.2298/ABS1401001R . .

TY  - JOUR
AU  - Ivetić, Aleksandra
AU  - Djordjević, Nenad
AU  - Radin, Dragoslava
AU  - Stojić, Petar
AU  - Grubić, Goran
AU  - Stojanović, Bojan
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3388
AB  - Aerobic stability is a term that indicates the length of the time that silage remains cool and does not spoil after it is exposed to air. Therefore, rapid removal of air from forage mass and prevention of air infiltration into the silage during storage and feed out are the important factors that determine the duration of the silage aerobic stability. The measurement of CO2 production, separately or in combination with other measurements such as temperature, pH, lactic acid and volatile fatty acids and microbial examination, can serve as a reliable laboratory method to determine the duration of silages aerobic stability in silages. This paper work has aim to point on the importance of determination the duration of aerobic stability of silages, because quality changes and losses in the case of aerobic degradation.
AB  - Aerobna stabilnost je termin kojim se definiše dužina vremena za koje silaža ostaje hladna i ne kvari se po izlaganju vazduhu. Zbog toga, brzo otklanjanje vazduha iz silaže tokom siliranja i smanjeno izlaganje vazduhu po otvaranju silosa su dva važna faktora koji određuju dužinu aerobne stabilnosti silirane stočne hrane. U proceni aerobnog kvarenja,merenje proizvodnje CO2, odvojeno ili u kombinaciji sa drugim parametrima kao što je temperatura silaže, pH vrednost, sadržaj mlečne i sirćetne kiseline i mikrobiološka analiza, mogu se koristiti kao pouzdani laboratorijski metod. Ovaj rad ima za cilj da ukaže na značaj procene vremena trajanja aerobne stabilnosti stočne hrane,zbog promena i gubitaka kvaliteta pri aerobnoj degradaciji.
PB  - Institut PKB Agroekonomik, Padinska skela
T2  - Zbornik naučnih radova Instituta PKB Agroekonomik
T1  - Importance of aerobic stability in silages
T1  - Značaj aerobne stabilnosti silirane stočne hrane
EP  - 60
IS  - 3-4
SP  - 47
VL  - 19
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3388
ER  - 

@article{
author = "Ivetić, Aleksandra and Djordjević, Nenad and Radin, Dragoslava and Stojić, Petar and Grubić, Goran and Stojanović, Bojan",
year = "2013",
abstract = "Aerobic stability is a term that indicates the length of the time that silage remains cool and does not spoil after it is exposed to air. Therefore, rapid removal of air from forage mass and prevention of air infiltration into the silage during storage and feed out are the important factors that determine the duration of the silage aerobic stability. The measurement of CO2 production, separately or in combination with other measurements such as temperature, pH, lactic acid and volatile fatty acids and microbial examination, can serve as a reliable laboratory method to determine the duration of silages aerobic stability in silages. This paper work has aim to point on the importance of determination the duration of aerobic stability of silages, because quality changes and losses in the case of aerobic degradation., Aerobna stabilnost je termin kojim se definiše dužina vremena za koje silaža ostaje hladna i ne kvari se po izlaganju vazduhu. Zbog toga, brzo otklanjanje vazduha iz silaže tokom siliranja i smanjeno izlaganje vazduhu po otvaranju silosa su dva važna faktora koji određuju dužinu aerobne stabilnosti silirane stočne hrane. U proceni aerobnog kvarenja,merenje proizvodnje CO2, odvojeno ili u kombinaciji sa drugim parametrima kao što je temperatura silaže, pH vrednost, sadržaj mlečne i sirćetne kiseline i mikrobiološka analiza, mogu se koristiti kao pouzdani laboratorijski metod. Ovaj rad ima za cilj da ukaže na značaj procene vremena trajanja aerobne stabilnosti stočne hrane,zbog promena i gubitaka kvaliteta pri aerobnoj degradaciji.",
publisher = "Institut PKB Agroekonomik, Padinska skela",
journal = "Zbornik naučnih radova Instituta PKB Agroekonomik",
title = "Importance of aerobic stability in silages, Značaj aerobne stabilnosti silirane stočne hrane",
pages = "60-47",
number = "3-4",
volume = "19",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3388"
}

Ivetić, A., Djordjević, N., Radin, D., Stojić, P., Grubić, G.,& Stojanović, B.. (2013). Importance of aerobic stability in silages. in Zbornik naučnih radova Instituta PKB Agroekonomik
Institut PKB Agroekonomik, Padinska skela., 19(3-4), 47-60.
https://hdl.handle.net/21.15107/rcub_agrospace_3388

Ivetić A, Djordjević N, Radin D, Stojić P, Grubić G, Stojanović B. Importance of aerobic stability in silages. in Zbornik naučnih radova Instituta PKB Agroekonomik. 2013;19(3-4):47-60.
https://hdl.handle.net/21.15107/rcub_agrospace_3388 .

Ivetić, Aleksandra, Djordjević, Nenad, Radin, Dragoslava, Stojić, Petar, Grubić, Goran, Stojanović, Bojan, "Importance of aerobic stability in silages" in Zbornik naučnih radova Instituta PKB Agroekonomik, 19, no. 3-4 (2013):47-60,
https://hdl.handle.net/21.15107/rcub_agrospace_3388 .

TY  - JOUR
AU  - Radin, Dragoslava
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2964
AB  - Almost any ready-to-eat fruit or vegetable that has been contaminated with pathogens, either from the environment, human or animal feces or through storage, processing and handling, could potentially cause disease. This problem is particularly associated with the occurrence of human intestinal viruses, especially noroviruses, which are of major epidemiological significance as a common cause of both epidemic and sporadic non-bacterial gastroenteritis in humans. Many outbreaks of viral gastroenteritis associated with fresh fruit and vegetables have been described. The rise in incidence of human norovirus outbreaks may be the result of increased consumption of fresh produce, availability of new commodities, export/import and transport around the globe, changes in production practices, improved reporting and detection methods.
PB  - Srpsko biološko društvo, Beograd, i dr.
T2  - Archives of Biological Sciences
T1  - Human norovirus transmission due to contaminated fresh fruit and vegetables
EP  - 1411
IS  - 4
SP  - 1405
VL  - 64
DO  - 10.2298/ABS1204405R
ER  - 

@article{
author = "Radin, Dragoslava",
year = "2012",
abstract = "Almost any ready-to-eat fruit or vegetable that has been contaminated with pathogens, either from the environment, human or animal feces or through storage, processing and handling, could potentially cause disease. This problem is particularly associated with the occurrence of human intestinal viruses, especially noroviruses, which are of major epidemiological significance as a common cause of both epidemic and sporadic non-bacterial gastroenteritis in humans. Many outbreaks of viral gastroenteritis associated with fresh fruit and vegetables have been described. The rise in incidence of human norovirus outbreaks may be the result of increased consumption of fresh produce, availability of new commodities, export/import and transport around the globe, changes in production practices, improved reporting and detection methods.",
publisher = "Srpsko biološko društvo, Beograd, i dr.",
journal = "Archives of Biological Sciences",
title = "Human norovirus transmission due to contaminated fresh fruit and vegetables",
pages = "1411-1405",
number = "4",
volume = "64",
doi = "10.2298/ABS1204405R"
}

Radin, D.. (2012). Human norovirus transmission due to contaminated fresh fruit and vegetables. in Archives of Biological Sciences
Srpsko biološko društvo, Beograd, i dr.., 64(4), 1405-1411.
https://doi.org/10.2298/ABS1204405R

Radin D. Human norovirus transmission due to contaminated fresh fruit and vegetables. in Archives of Biological Sciences. 2012;64(4):1405-1411.
doi:10.2298/ABS1204405R .

Radin, Dragoslava, "Human norovirus transmission due to contaminated fresh fruit and vegetables" in Archives of Biological Sciences, 64, no. 4 (2012):1405-1411,
https://doi.org/10.2298/ABS1204405R . .

TY  - CONF
AU  - Radin, Dragoslava
AU  - Savić, M.D.
AU  - D'Souza, D.H.
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2780
AB  - Among human enteric viruses, the noroviruses (NoVs) are of a major epidemiological significance as a common cause of both epidemic and sporadic non-bacterial gastroenteritis in humans. According to the recent CDC data, NoVs caused most illnesses (58%) through consumed contaminated food especially soft fruits, vegetables and RTE foods. The most effective methods for virus detection in food samples are those based on nucleic acid amplification. However, two major obstacles that influence routine virus detection in foods include the low efficiency of concentration and nucleic acid extraction procedures and the presence of inhibitors from food matrix to the molecular reactions. Most false negatives are consequence of inefficient virus and/or nucleic acid extraction and of inhibition of the RT-PCR reaction. To verify whether amplification reactions have functioned correctly, implementation of internal amplification controls (IACs) is essential. For this purpose, previously constructed IACs for application with highly reactive degenerate primers (COG) for the detection of human NoVs genogroups GI and GII by real-time RT-PCR were tested. Twenty-five grams of raspberries, lettuce, cherry tomatoes, green onions and deli meat have been artificially inoculated with norovirus GI and GII positive stool samples. IACs were incorporated in all real-time RT-PCR assays, and simultaneous amplification of both target and RNA IAC was achieved after optimization without decreasing detection levels of virus. In this study it has been shown that IACs amplification was unaffected by the viral RNA extraction procedure from different food items, which could potentially be a source of diverse inhibitors.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Significance of internal amplification control for the detection of human noroviruses from different food samples by real-time RT-PCR
EP  - 446
SP  - 441
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2780
ER  - 

@conference{
author = "Radin, Dragoslava and Savić, M.D. and D'Souza, D.H.",
year = "2012",
abstract = "Among human enteric viruses, the noroviruses (NoVs) are of a major epidemiological significance as a common cause of both epidemic and sporadic non-bacterial gastroenteritis in humans. According to the recent CDC data, NoVs caused most illnesses (58%) through consumed contaminated food especially soft fruits, vegetables and RTE foods. The most effective methods for virus detection in food samples are those based on nucleic acid amplification. However, two major obstacles that influence routine virus detection in foods include the low efficiency of concentration and nucleic acid extraction procedures and the presence of inhibitors from food matrix to the molecular reactions. Most false negatives are consequence of inefficient virus and/or nucleic acid extraction and of inhibition of the RT-PCR reaction. To verify whether amplification reactions have functioned correctly, implementation of internal amplification controls (IACs) is essential. For this purpose, previously constructed IACs for application with highly reactive degenerate primers (COG) for the detection of human NoVs genogroups GI and GII by real-time RT-PCR were tested. Twenty-five grams of raspberries, lettuce, cherry tomatoes, green onions and deli meat have been artificially inoculated with norovirus GI and GII positive stool samples. IACs were incorporated in all real-time RT-PCR assays, and simultaneous amplification of both target and RNA IAC was achieved after optimization without decreasing detection levels of virus. In this study it has been shown that IACs amplification was unaffected by the viral RNA extraction procedure from different food items, which could potentially be a source of diverse inhibitors.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Significance of internal amplification control for the detection of human noroviruses from different food samples by real-time RT-PCR",
pages = "446-441",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2780"
}

Radin, D., Savić, M.D.,& D'Souza, D.H.. (2012). Significance of internal amplification control for the detection of human noroviruses from different food samples by real-time RT-PCR. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 441-446.
https://hdl.handle.net/21.15107/rcub_agrospace_2780

Radin D, Savić M, D'Souza D. Significance of internal amplification control for the detection of human noroviruses from different food samples by real-time RT-PCR. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:441-446.
https://hdl.handle.net/21.15107/rcub_agrospace_2780 .

Radin, Dragoslava, Savić, M.D., D'Souza, D.H., "Significance of internal amplification control for the detection of human noroviruses from different food samples by real-time RT-PCR" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):441-446,
https://hdl.handle.net/21.15107/rcub_agrospace_2780 .

TY  - JOUR
AU  - Radin, Dragoslava
AU  - D'Souza, Doris H.
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2714
AB  - Several foodborne norovirus gastroenteritis outbreaks have been linked to fresh produce. Rapid and sensitive detection can help prevent the release of contaminated produce items in the market. The objectives of this study were to apply a relatively inexpensive SYBR Green I-based real-time RT-PCR assay for the rapid detection of human norovirus (NoV) GI and GII on the surfaces of lettuce, cherry tomatoes, and green onions. Each washed produce commodity (25 g) was spiked with serial dilutions of NoV GI and GII stool samples. RNA was eluted from the produce surface and extracted using the TRIzol((TM)) method. This was followed by detection using SYBR Green I real-time RT-PCR with primers specific for NoV GI (COG1F-COG1R) and GII (COG2F-COG2R) along with an internal RNA amplification control. End-point detection limits from lettuce and tomatoes were found to be 10 RT-PCR units/25 g for GI and GII and 1 RT-PCR unit/25 g for GI and 10 RT-PCR units/25 g for GII from green onions. These results were confirmed by Tm analysis (showing peaks at 81.5 and 84A degrees C for GI and GII, respectively; and 83A degrees C for the IAC) as well as agarose gel electrophoresis that confirmed products of similar to 95 bp for GI and GII and similar to 155 bp for the RNA IAC. Results could be obtained within one working day, showing potential for routine use in diagnostics and monitoring of NoV contamination by the produce industry.
PB  - Springer, New York
T2  - Food and Environmental Virology
T1  - Simple and Rapid Detection of Human Norovirus from Produce Using SYBR Green I-based Real-time RT-PCR
EP  - 129
IS  - 3-4
SP  - 121
VL  - 3
DO  - 10.1007/s12560-011-9066-5
ER  - 

@article{
author = "Radin, Dragoslava and D'Souza, Doris H.",
year = "2011",
abstract = "Several foodborne norovirus gastroenteritis outbreaks have been linked to fresh produce. Rapid and sensitive detection can help prevent the release of contaminated produce items in the market. The objectives of this study were to apply a relatively inexpensive SYBR Green I-based real-time RT-PCR assay for the rapid detection of human norovirus (NoV) GI and GII on the surfaces of lettuce, cherry tomatoes, and green onions. Each washed produce commodity (25 g) was spiked with serial dilutions of NoV GI and GII stool samples. RNA was eluted from the produce surface and extracted using the TRIzol((TM)) method. This was followed by detection using SYBR Green I real-time RT-PCR with primers specific for NoV GI (COG1F-COG1R) and GII (COG2F-COG2R) along with an internal RNA amplification control. End-point detection limits from lettuce and tomatoes were found to be 10 RT-PCR units/25 g for GI and GII and 1 RT-PCR unit/25 g for GI and 10 RT-PCR units/25 g for GII from green onions. These results were confirmed by Tm analysis (showing peaks at 81.5 and 84A degrees C for GI and GII, respectively; and 83A degrees C for the IAC) as well as agarose gel electrophoresis that confirmed products of similar to 95 bp for GI and GII and similar to 155 bp for the RNA IAC. Results could be obtained within one working day, showing potential for routine use in diagnostics and monitoring of NoV contamination by the produce industry.",
publisher = "Springer, New York",
journal = "Food and Environmental Virology",
title = "Simple and Rapid Detection of Human Norovirus from Produce Using SYBR Green I-based Real-time RT-PCR",
pages = "129-121",
number = "3-4",
volume = "3",
doi = "10.1007/s12560-011-9066-5"
}

Radin, D.,& D'Souza, D. H.. (2011). Simple and Rapid Detection of Human Norovirus from Produce Using SYBR Green I-based Real-time RT-PCR. in Food and Environmental Virology
Springer, New York., 3(3-4), 121-129.
https://doi.org/10.1007/s12560-011-9066-5

Radin D, D'Souza DH. Simple and Rapid Detection of Human Norovirus from Produce Using SYBR Green I-based Real-time RT-PCR. in Food and Environmental Virology. 2011;3(3-4):121-129.
doi:10.1007/s12560-011-9066-5 .

Radin, Dragoslava, D'Souza, Doris H., "Simple and Rapid Detection of Human Norovirus from Produce Using SYBR Green I-based Real-time RT-PCR" in Food and Environmental Virology, 3, no. 3-4 (2011):121-129,
https://doi.org/10.1007/s12560-011-9066-5 . .

TY  - JOUR
AU  - Radin, Dragoslava
AU  - D'Souza, Doris H.
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2632
AB  - Rapid detection of emerging virulent human noroviruses (Genogroups I and II) from clinical and food samples remains an on-going challenge. Development of internal amplification controls (IACs) in real-time RT-PCR assays to eliminate false negatives due to sample inhibition or reaction failure is critical. RNA IACs were constructed for application with two sets of previously described highly reactive degenerate primers (MON and COG) for the detection of human noroviruses (HNoVs) GI and GII. These primer sets were compared for detection sensitivity of HNoVs from outbreak stool samples (6 GI and 9 GII) by SYBR Green I based real-time reverse-transcriptase (RT)-PCR. In order to detect viruses directly from stool samples, heat release was used to expose the viral RNA (95A degrees C, 10 min). PCR conditions were optimized for each primer set before and also after IAC addition to obtain similar detection limits. Both primer sets showed equal detection limits for GII strains (4 log RT-PCR U/sample) and with one-log higher detection for GI strains (10(-5) end-point dilution; 5 log RT-PCR U/sample). The melt temperature (T (m)) of the COG and MON IAC were 83A degrees C (155 bp) and 83.5A degrees C (150 bp), respectively. Product T (m) were 84A degrees C (using MON primers for both genogroups) and 81.5A degrees C (COG for GI) and 84A degrees C (COG for GII). Agarose gel electrophoresis determined product sizes as 85 and 98 bp for GI and GII with COG, respectively, and 213 bp with MON for both genogroups. From our study, COG primers appear to have a broader detection range than the MON primers, using the 15 tested stool samples. This assay can potentially be implemented for routine HNoV detection from clinical and food samples.
PB  - Springer, New York
T2  - Food and Environmental Virology
T1  - Evaluation of Two Primer Sets Using Newly Developed Internal Amplification Controls for Rapid Human Norovirus Detection by SYBR Green I Based Real-Time RT-PCR
EP  - 69
IS  - 2
SP  - 61
VL  - 3
DO  - 10.1007/s12560-011-9057-6
ER  - 

@article{
author = "Radin, Dragoslava and D'Souza, Doris H.",
year = "2011",
abstract = "Rapid detection of emerging virulent human noroviruses (Genogroups I and II) from clinical and food samples remains an on-going challenge. Development of internal amplification controls (IACs) in real-time RT-PCR assays to eliminate false negatives due to sample inhibition or reaction failure is critical. RNA IACs were constructed for application with two sets of previously described highly reactive degenerate primers (MON and COG) for the detection of human noroviruses (HNoVs) GI and GII. These primer sets were compared for detection sensitivity of HNoVs from outbreak stool samples (6 GI and 9 GII) by SYBR Green I based real-time reverse-transcriptase (RT)-PCR. In order to detect viruses directly from stool samples, heat release was used to expose the viral RNA (95A degrees C, 10 min). PCR conditions were optimized for each primer set before and also after IAC addition to obtain similar detection limits. Both primer sets showed equal detection limits for GII strains (4 log RT-PCR U/sample) and with one-log higher detection for GI strains (10(-5) end-point dilution; 5 log RT-PCR U/sample). The melt temperature (T (m)) of the COG and MON IAC were 83A degrees C (155 bp) and 83.5A degrees C (150 bp), respectively. Product T (m) were 84A degrees C (using MON primers for both genogroups) and 81.5A degrees C (COG for GI) and 84A degrees C (COG for GII). Agarose gel electrophoresis determined product sizes as 85 and 98 bp for GI and GII with COG, respectively, and 213 bp with MON for both genogroups. From our study, COG primers appear to have a broader detection range than the MON primers, using the 15 tested stool samples. This assay can potentially be implemented for routine HNoV detection from clinical and food samples.",
publisher = "Springer, New York",
journal = "Food and Environmental Virology",
title = "Evaluation of Two Primer Sets Using Newly Developed Internal Amplification Controls for Rapid Human Norovirus Detection by SYBR Green I Based Real-Time RT-PCR",
pages = "69-61",
number = "2",
volume = "3",
doi = "10.1007/s12560-011-9057-6"
}

Radin, D.,& D'Souza, D. H.. (2011). Evaluation of Two Primer Sets Using Newly Developed Internal Amplification Controls for Rapid Human Norovirus Detection by SYBR Green I Based Real-Time RT-PCR. in Food and Environmental Virology
Springer, New York., 3(2), 61-69.
https://doi.org/10.1007/s12560-011-9057-6

Radin D, D'Souza DH. Evaluation of Two Primer Sets Using Newly Developed Internal Amplification Controls for Rapid Human Norovirus Detection by SYBR Green I Based Real-Time RT-PCR. in Food and Environmental Virology. 2011;3(2):61-69.
doi:10.1007/s12560-011-9057-6 .

Radin, Dragoslava, D'Souza, Doris H., "Evaluation of Two Primer Sets Using Newly Developed Internal Amplification Controls for Rapid Human Norovirus Detection by SYBR Green I Based Real-Time RT-PCR" in Food and Environmental Virology, 3, no. 2 (2011):61-69,
https://doi.org/10.1007/s12560-011-9057-6 . .

TY  - JOUR
AU  - Maćej, Ognjen
AU  - Seratlić, Sanja V.
AU  - Jovanović, Snežana
AU  - Radin, Dragoslava
AU  - Vučić, Tanja
AU  - Miloradović, Zorana
PY  - 2009
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2029
AB  - In the production of cheeses, the application of medicinal and aromatic herbs is reflected both in improving sensory characteristics, and increasing stability and shelf life of final products. Also, the final product gets new physiological properties, of the so-called functional food. The antimicrobial properties of aromatic and medical plants essential oils are well established against wide spectra of microbes including bacteria, viruses, yeasts and fungi. Cheeses with medicinal and aromatic herbs are traditionally produced in Turkey (mostly soft fresh cheese and white cheese in brine). However, there is a large assortment of this kind of cheeses that is produced throughout Europe, from the soft and semi-soft to semi-hard and hard cheeses. The main characteristic of all these cheeses is the use of medicinal and aromatic plants from the unique geographic area for each European country. There are numerous medical and aromatic plants used in cheese production. These include: mint, thyme, basil, parsley, sage, oregano, dill, pepper, cinnamon, cumin, ginger, rosemary, garlic, pepperoni, pepper, bay, mulberry, cloves, tarragon, fenugreek, celery, shallot, nettle, etc. Also, in many countries these cheeses are traditionally produced from cow, sheep and goat or mixed milk. In France, a country known for the production of many different cheese varieties, a large number of cheeses from goat milk is traditionally produced. Belgium is not far behind, where the large number of cheese varieties is produced as well as in the Netherlands and Germany. .
AB  - U proizvodnji sireva, primena lekovitog i aromatičnog bilja se ogleda kako u poboljšanju senzornih karakteristika, tako i povećanju stabilnosti i roka trajanja finalnog proizvoda. Takođe se dobija proizvod sa novim fiziološkim svojstvima, tzv. Funkcionalna namirnica. Uloga ovog bilja u produžetku roka tajanja sireva se, između ostalog, ogleda u tome što etarska ulja mnogih lekovitih i aromatičnih biljaka imaju antimikrobnu aktivnost prema velikom broju bakterija, virusa, kvasaca i plesni, i predstavljaju potencijalno bogat izvor novih biocida i preservativa. Sirevi sa lekovitim i začinskim biljem tradicionalno se proizvode u Turskoj, i to su u pitanju pretežno meki beli sirevi i beli sirevi u salamuri. Ipak, postoji veliki asortiman ovih sireva koji se proizvode širom Evrope, od mekih, preko polumekih i polutvrdih do tvrdih. Ono što je karakteristično za sve ove sireve je da se upotrebljava lekovito i aromatično bilje, karakteristično za dato geografsko područje. Lekovito i aromatično bilje, koje se koristi u proizvodnji sireva, je brojno. Tu spadaju: nana, timijan, bosiljak, peršun, žalfija, origano, mirođija, biber, cimet, kim, đumbir, ruzmarin, beli luk, feferoni, aleva paprika, list lovora, list duda, karanfilić, estragon, piskavica, celer, vlašac, kumin, kopriva, itd. Takođe, u mnogim zemljama se već tradicionalno proizvode sirevi sa lekovitim i aromatičnim biljem, i to kako od kravljeg, tako i od ovčjeg i kozjeg ili mešanog mleka. Francuska, kao zemlja poznata po proizvodnji različitih varijeteta sireva, tradicionalno proizvodi veliki broj ovih sireva od kozjeg mleka. Ni Belgija mnogo ne zaostaje po asortimanu, a veliki broj ovih sireva proizvode i Holandija i Nemačka. .
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Cheeses with medicinal and aromatic plants, produced in Europe
T1  - Karakteristike sireva sa dodatkom lekovitog i aromatičnog bilja
EP  - 129
IS  - 1-2
SP  - 123
VL  - 20
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2029
ER  - 

@article{
author = "Maćej, Ognjen and Seratlić, Sanja V. and Jovanović, Snežana and Radin, Dragoslava and Vučić, Tanja and Miloradović, Zorana",
year = "2009",
abstract = "In the production of cheeses, the application of medicinal and aromatic herbs is reflected both in improving sensory characteristics, and increasing stability and shelf life of final products. Also, the final product gets new physiological properties, of the so-called functional food. The antimicrobial properties of aromatic and medical plants essential oils are well established against wide spectra of microbes including bacteria, viruses, yeasts and fungi. Cheeses with medicinal and aromatic herbs are traditionally produced in Turkey (mostly soft fresh cheese and white cheese in brine). However, there is a large assortment of this kind of cheeses that is produced throughout Europe, from the soft and semi-soft to semi-hard and hard cheeses. The main characteristic of all these cheeses is the use of medicinal and aromatic plants from the unique geographic area for each European country. There are numerous medical and aromatic plants used in cheese production. These include: mint, thyme, basil, parsley, sage, oregano, dill, pepper, cinnamon, cumin, ginger, rosemary, garlic, pepperoni, pepper, bay, mulberry, cloves, tarragon, fenugreek, celery, shallot, nettle, etc. Also, in many countries these cheeses are traditionally produced from cow, sheep and goat or mixed milk. In France, a country known for the production of many different cheese varieties, a large number of cheeses from goat milk is traditionally produced. Belgium is not far behind, where the large number of cheese varieties is produced as well as in the Netherlands and Germany. ., U proizvodnji sireva, primena lekovitog i aromatičnog bilja se ogleda kako u poboljšanju senzornih karakteristika, tako i povećanju stabilnosti i roka trajanja finalnog proizvoda. Takođe se dobija proizvod sa novim fiziološkim svojstvima, tzv. Funkcionalna namirnica. Uloga ovog bilja u produžetku roka tajanja sireva se, između ostalog, ogleda u tome što etarska ulja mnogih lekovitih i aromatičnih biljaka imaju antimikrobnu aktivnost prema velikom broju bakterija, virusa, kvasaca i plesni, i predstavljaju potencijalno bogat izvor novih biocida i preservativa. Sirevi sa lekovitim i začinskim biljem tradicionalno se proizvode u Turskoj, i to su u pitanju pretežno meki beli sirevi i beli sirevi u salamuri. Ipak, postoji veliki asortiman ovih sireva koji se proizvode širom Evrope, od mekih, preko polumekih i polutvrdih do tvrdih. Ono što je karakteristično za sve ove sireve je da se upotrebljava lekovito i aromatično bilje, karakteristično za dato geografsko područje. Lekovito i aromatično bilje, koje se koristi u proizvodnji sireva, je brojno. Tu spadaju: nana, timijan, bosiljak, peršun, žalfija, origano, mirođija, biber, cimet, kim, đumbir, ruzmarin, beli luk, feferoni, aleva paprika, list lovora, list duda, karanfilić, estragon, piskavica, celer, vlašac, kumin, kopriva, itd. Takođe, u mnogim zemljama se već tradicionalno proizvode sirevi sa lekovitim i aromatičnim biljem, i to kako od kravljeg, tako i od ovčjeg i kozjeg ili mešanog mleka. Francuska, kao zemlja poznata po proizvodnji različitih varijeteta sireva, tradicionalno proizvodi veliki broj ovih sireva od kozjeg mleka. Ni Belgija mnogo ne zaostaje po asortimanu, a veliki broj ovih sireva proizvode i Holandija i Nemačka. .",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Cheeses with medicinal and aromatic plants, produced in Europe, Karakteristike sireva sa dodatkom lekovitog i aromatičnog bilja",
pages = "129-123",
number = "1-2",
volume = "20",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2029"
}

Maćej, O., Seratlić, S. V., Jovanović, S., Radin, D., Vučić, T.,& Miloradović, Z.. (2009). Cheeses with medicinal and aromatic plants, produced in Europe. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 20(1-2), 123-129.
https://hdl.handle.net/21.15107/rcub_agrospace_2029

Maćej O, Seratlić SV, Jovanović S, Radin D, Vučić T, Miloradović Z. Cheeses with medicinal and aromatic plants, produced in Europe. in Prehrambena industrija - mleko i mlečni proizvodi. 2009;20(1-2):123-129.
https://hdl.handle.net/21.15107/rcub_agrospace_2029 .

Maćej, Ognjen, Seratlić, Sanja V., Jovanović, Snežana, Radin, Dragoslava, Vučić, Tanja, Miloradović, Zorana, "Cheeses with medicinal and aromatic plants, produced in Europe" in Prehrambena industrija - mleko i mlečni proizvodi, 20, no. 1-2 (2009):123-129,
https://hdl.handle.net/21.15107/rcub_agrospace_2029 .

TY  - JOUR
AU  - Radulović, Zorica
AU  - Iličić, Mirela D.
AU  - Radin, Dragoslava
AU  - Paunović, Dušanka
AU  - Mitrović, Nemanja L.
AU  - Petrušić, Milica M.
AU  - Obradović, Dragojlo B.
PY  - 2009
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2058
AB  - Application of tea fungus has been increasing world-wide as it is useful for obtaining fermented tea beverages with potential therapeutic characteristics. It is known that tea fungus is composed of acetic acid bacteria and yeasts, but involved species in these consortia are various, depending on its origin and the geographical region from which it comes from. By identifying present microflore of some tea fungus, it is possible to show its typicality and differentiate it from others. Considering that obtaining tea beverages by application of tea fungus has been known for a long time, possibility of fermented milk beverages appeared as an innovative question. Hence, in this paper isolation and identification of tea fungus microflore, where presence of acetic acid bacteria Acetobacter aceti, Acetobacter pasteurianus, Gluconobacter xylinum and yeasts belonged to the genera Saccharomyces, Candida and Kloeckera was noted, has been carried out. For the making of fermented milk beverages, subsequent inoculums were applied: fermented tea, retentate obtained by ultrafiltration and concentrate obtained by evaporation in milk with different fat content (0.9%, 1% and 2.2%) and different concentration (10%, 15% fermented tea and retentates and 1.5%, 3% concentrates). Growth ability of acetic acid bacteria and yeasts in 10 different fermented milk beverages was examined, and best activity was detected in the sample with 2.2% milk fat. During 15 days storage of the fermented milk beverages at 4°C, viability of acetic acid bacteria and yeasts was very good. From microbiological aspect, application of tea fungus in fermented milk beverages production could be the base for obtaining new fermented milk beverages, but additional research of the chemical, technological, nutritive and sensorial aspects are necessary. .
AB  - Primena čajna gljive je sve više rasprostranjena u svetu i koristi se za dobijanje fermentisanog čajnog napitka, sa potencijalnim terapeutskim svojstvima. Poznato je da čajnu gljivu čini simbioza sirćetnih bakterija i kvasaca, ali su prisutne vrste veoma raznovrsne, zavisno od porekla i geografskog regiona. Identifikacijom prisutne mikroflore čajne gljive može se pokazati tipičnost same gljive, po kojoj se razlikuje od drugih. S obzirom da je dobijanje čajnog napitka primenom čajne gljive poznato veoma dugo, kao inovacija se javlja pitanje mogućnosti dobijanja fermentisanog mlečnog napitka. U tom smislu, u radu je izvršena izolacija i identifikacija mikroflore čajne gljive, pri čemu je utvrđeno prisustvo sirćetnih bakterija Acetobacter aceti, Acetobacter pasteurianus, Gluconobacter xylinum i kvasaca koji pripadaju rodovima Saccharomyces, Candida i Kloeckera. Za dobijanje fermentisanog mlečnog napitka, primenjeni su inokulumi: fermentisani čaj, retentat dobijen ultrafiltriranjem i koncentrat dobijen uparavanjem, u mleku sa različitim sadržajem mlečne masti (0,9%,1% i 2,2%) i različitim koncentracijama (10% i 15% čajnog napitka i retentata i 1,5% i 3% koncentrata). Ispitana je sposobnost rasta sirćetnih bakterija i kvasaca u deset različitih varijanti fermentisanih mlečnih napitaka, gde je najbolja aktivnost bila u prisustvu 2,2% mlečne masti a vijabilnost sirćetnih bakterija i kvasaca pokazala se veoma dobrom u toku 15 dana čuvanja fermentisanog mlečnog napitka na 4°C. Sa mikrobiološkog aspekta, primena čajne gljive u proizvodnji fermentisanih mlečnih napitaka daje osnov za dobijanje novog fermentisanog mlečnog proizvoda, ali neophodna su dalja istraživanja sa hemijskog, tehnološkog, nutritivnog i senzornog aspekta. .
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Characterization of kombucha microflora in fermented milk beverages
T1  - Karakterizacija mikroflore kombuhe u fermentisanim mlečnim napicima
EP  - 109
IS  - 1-2
SP  - 106
VL  - 20
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2058
ER  - 

@article{
author = "Radulović, Zorica and Iličić, Mirela D. and Radin, Dragoslava and Paunović, Dušanka and Mitrović, Nemanja L. and Petrušić, Milica M. and Obradović, Dragojlo B.",
year = "2009",
abstract = "Application of tea fungus has been increasing world-wide as it is useful for obtaining fermented tea beverages with potential therapeutic characteristics. It is known that tea fungus is composed of acetic acid bacteria and yeasts, but involved species in these consortia are various, depending on its origin and the geographical region from which it comes from. By identifying present microflore of some tea fungus, it is possible to show its typicality and differentiate it from others. Considering that obtaining tea beverages by application of tea fungus has been known for a long time, possibility of fermented milk beverages appeared as an innovative question. Hence, in this paper isolation and identification of tea fungus microflore, where presence of acetic acid bacteria Acetobacter aceti, Acetobacter pasteurianus, Gluconobacter xylinum and yeasts belonged to the genera Saccharomyces, Candida and Kloeckera was noted, has been carried out. For the making of fermented milk beverages, subsequent inoculums were applied: fermented tea, retentate obtained by ultrafiltration and concentrate obtained by evaporation in milk with different fat content (0.9%, 1% and 2.2%) and different concentration (10%, 15% fermented tea and retentates and 1.5%, 3% concentrates). Growth ability of acetic acid bacteria and yeasts in 10 different fermented milk beverages was examined, and best activity was detected in the sample with 2.2% milk fat. During 15 days storage of the fermented milk beverages at 4°C, viability of acetic acid bacteria and yeasts was very good. From microbiological aspect, application of tea fungus in fermented milk beverages production could be the base for obtaining new fermented milk beverages, but additional research of the chemical, technological, nutritive and sensorial aspects are necessary. ., Primena čajna gljive je sve više rasprostranjena u svetu i koristi se za dobijanje fermentisanog čajnog napitka, sa potencijalnim terapeutskim svojstvima. Poznato je da čajnu gljivu čini simbioza sirćetnih bakterija i kvasaca, ali su prisutne vrste veoma raznovrsne, zavisno od porekla i geografskog regiona. Identifikacijom prisutne mikroflore čajne gljive može se pokazati tipičnost same gljive, po kojoj se razlikuje od drugih. S obzirom da je dobijanje čajnog napitka primenom čajne gljive poznato veoma dugo, kao inovacija se javlja pitanje mogućnosti dobijanja fermentisanog mlečnog napitka. U tom smislu, u radu je izvršena izolacija i identifikacija mikroflore čajne gljive, pri čemu je utvrđeno prisustvo sirćetnih bakterija Acetobacter aceti, Acetobacter pasteurianus, Gluconobacter xylinum i kvasaca koji pripadaju rodovima Saccharomyces, Candida i Kloeckera. Za dobijanje fermentisanog mlečnog napitka, primenjeni su inokulumi: fermentisani čaj, retentat dobijen ultrafiltriranjem i koncentrat dobijen uparavanjem, u mleku sa različitim sadržajem mlečne masti (0,9%,1% i 2,2%) i različitim koncentracijama (10% i 15% čajnog napitka i retentata i 1,5% i 3% koncentrata). Ispitana je sposobnost rasta sirćetnih bakterija i kvasaca u deset različitih varijanti fermentisanih mlečnih napitaka, gde je najbolja aktivnost bila u prisustvu 2,2% mlečne masti a vijabilnost sirćetnih bakterija i kvasaca pokazala se veoma dobrom u toku 15 dana čuvanja fermentisanog mlečnog napitka na 4°C. Sa mikrobiološkog aspekta, primena čajne gljive u proizvodnji fermentisanih mlečnih napitaka daje osnov za dobijanje novog fermentisanog mlečnog proizvoda, ali neophodna su dalja istraživanja sa hemijskog, tehnološkog, nutritivnog i senzornog aspekta. .",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Characterization of kombucha microflora in fermented milk beverages, Karakterizacija mikroflore kombuhe u fermentisanim mlečnim napicima",
pages = "109-106",
number = "1-2",
volume = "20",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2058"
}

Radulović, Z., Iličić, M. D., Radin, D., Paunović, D., Mitrović, N. L., Petrušić, M. M.,& Obradović, D. B.. (2009). Characterization of kombucha microflora in fermented milk beverages. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 20(1-2), 106-109.
https://hdl.handle.net/21.15107/rcub_agrospace_2058

Radulović Z, Iličić MD, Radin D, Paunović D, Mitrović NL, Petrušić MM, Obradović DB. Characterization of kombucha microflora in fermented milk beverages. in Prehrambena industrija - mleko i mlečni proizvodi. 2009;20(1-2):106-109.
https://hdl.handle.net/21.15107/rcub_agrospace_2058 .

Radulović, Zorica, Iličić, Mirela D., Radin, Dragoslava, Paunović, Dušanka, Mitrović, Nemanja L., Petrušić, Milica M., Obradović, Dragojlo B., "Characterization of kombucha microflora in fermented milk beverages" in Prehrambena industrija - mleko i mlečni proizvodi, 20, no. 1-2 (2009):106-109,
https://hdl.handle.net/21.15107/rcub_agrospace_2058 .

TY  - JOUR
AU  - Obradović, Dragojlo B.
AU  - Radin, Dragoslava
AU  - Radulović, Zorica
PY  - 2009
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1999
AB  - Yeasts as eukaryotes do have a more diverse enzymatic profile than lactic acid bacteria. They provide protection against pathogenic bacteria and toxic compounds by surface binding. Saccharomyces boulardii, a non-pathogenic yeast, has been used both as a preventative and therapeutic agent for the treatment of a variety of diarrheal diseases. Experimental studies clearly demonstrate that S. boulardii has specific probiotic properties, and recent data has opened the door for new therapeutic uses of this yeast. Today, a considerable number of pharmaceutical preparations (capsules, powders, tablets, pellets) containing probiotic yeast Saccharomyces boulardii cells are commercially available, and are marketed mainly via pharmacies. Also, the application of the Saccharomyces boulardii as a probiotic microorganism seems promising especially in milk and yogurts, the production of amounts of alcohol and gas formation, however, are for the moment major problem. .
AB  - Probiotici danas predstavljaju pravi hit u proizvodnji funkcionalne hrane i parafarmaceutskih proizvoda. Po pravilu, svi ovi proizvodi zasnivaju se na bakterijama mlečne kiseline (BMK) i bifidobakterijama, a rezultati velikog broja istraživanja opravdavaju njihovu sve veću primenu. Međutim, kod parafarmaceutskih proizvoda često je prisutan kvasac Saccharommyces boulardii koji je intenzivno testiran u pogledu probiotskih svojstava, a koji je prema najnovijim molekularnim ispitivanjima veoma blizak vrsti Saccharomyces cerevisiae. Prema nekim autorima, radi se o varijetetu navedene vrste. Saccharommyces boulardii pokazuje terapeutska svojstva kod dijareja izazvanih delovanjem antibiotika, prisustvom Clostridium dificile, pojave iritabilnog kolona, kod osoba obolelih od AIDSa, itd. Kako je navedena vrsta nađena u kulturama čajne gljive kombuhe i kefira, učinjeni su prvi pokušaji u pogledu primene ove vrste u proizvodnji fermentisanih mlečnih napitaka u zajednici sa BMK. Iako nije u stanju da koristi laktozu, Saccharommyces boulardii je koristio prisutne organske kiseline, galaktozu i glukozu nastalu u toku metabolizma BMK. Pojava gasa i alkohola i dalje predstavlja glavni problem za dalju primenu ove vrste, ali istraživanja treba nastaviti jer se potencijalno mogu dobiti proizvodi sa visokom nutritivnom vrednošću. .
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Saccharomyces boulardii the only probiotic yeast
T1  - Saccharomyces boulardii jedini kvasac probiotik
EP  - 4
IS  - 1-2
SP  - 3
VL  - 20
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1999
ER  - 

@article{
author = "Obradović, Dragojlo B. and Radin, Dragoslava and Radulović, Zorica",
year = "2009",
abstract = "Yeasts as eukaryotes do have a more diverse enzymatic profile than lactic acid bacteria. They provide protection against pathogenic bacteria and toxic compounds by surface binding. Saccharomyces boulardii, a non-pathogenic yeast, has been used both as a preventative and therapeutic agent for the treatment of a variety of diarrheal diseases. Experimental studies clearly demonstrate that S. boulardii has specific probiotic properties, and recent data has opened the door for new therapeutic uses of this yeast. Today, a considerable number of pharmaceutical preparations (capsules, powders, tablets, pellets) containing probiotic yeast Saccharomyces boulardii cells are commercially available, and are marketed mainly via pharmacies. Also, the application of the Saccharomyces boulardii as a probiotic microorganism seems promising especially in milk and yogurts, the production of amounts of alcohol and gas formation, however, are for the moment major problem. ., Probiotici danas predstavljaju pravi hit u proizvodnji funkcionalne hrane i parafarmaceutskih proizvoda. Po pravilu, svi ovi proizvodi zasnivaju se na bakterijama mlečne kiseline (BMK) i bifidobakterijama, a rezultati velikog broja istraživanja opravdavaju njihovu sve veću primenu. Međutim, kod parafarmaceutskih proizvoda često je prisutan kvasac Saccharommyces boulardii koji je intenzivno testiran u pogledu probiotskih svojstava, a koji je prema najnovijim molekularnim ispitivanjima veoma blizak vrsti Saccharomyces cerevisiae. Prema nekim autorima, radi se o varijetetu navedene vrste. Saccharommyces boulardii pokazuje terapeutska svojstva kod dijareja izazvanih delovanjem antibiotika, prisustvom Clostridium dificile, pojave iritabilnog kolona, kod osoba obolelih od AIDSa, itd. Kako je navedena vrsta nađena u kulturama čajne gljive kombuhe i kefira, učinjeni su prvi pokušaji u pogledu primene ove vrste u proizvodnji fermentisanih mlečnih napitaka u zajednici sa BMK. Iako nije u stanju da koristi laktozu, Saccharommyces boulardii je koristio prisutne organske kiseline, galaktozu i glukozu nastalu u toku metabolizma BMK. Pojava gasa i alkohola i dalje predstavlja glavni problem za dalju primenu ove vrste, ali istraživanja treba nastaviti jer se potencijalno mogu dobiti proizvodi sa visokom nutritivnom vrednošću. .",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Saccharomyces boulardii the only probiotic yeast, Saccharomyces boulardii jedini kvasac probiotik",
pages = "4-3",
number = "1-2",
volume = "20",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1999"
}

Obradović, D. B., Radin, D.,& Radulović, Z.. (2009). Saccharomyces boulardii the only probiotic yeast. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 20(1-2), 3-4.
https://hdl.handle.net/21.15107/rcub_agrospace_1999

Obradović DB, Radin D, Radulović Z. Saccharomyces boulardii the only probiotic yeast. in Prehrambena industrija - mleko i mlečni proizvodi. 2009;20(1-2):3-4.
https://hdl.handle.net/21.15107/rcub_agrospace_1999 .

Obradović, Dragojlo B., Radin, Dragoslava, Radulović, Zorica, "Saccharomyces boulardii the only probiotic yeast" in Prehrambena industrija - mleko i mlečni proizvodi, 20, no. 1-2 (2009):3-4,
https://hdl.handle.net/21.15107/rcub_agrospace_1999 .

TY  - JOUR
AU  - Radulović, Zorica
AU  - Radin, Dragoslava
AU  - Barać, Miroljub
AU  - Djerovski, Jelena
AU  - Paunović, Dušanka
AU  - Obradović, Dragojlo
PY  - 2009
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1971
AB  - White brined cheeses are made traditionally, without the addition of starter cultures and fermentation occurs as a result of lactic acid bacteria naturally present in milk. The aim of the study is to identify strains to be used as starter cultures in commercial cheese production. A total of 65 autochthonous lactic acid bacteria from 15 artisan cheeses were isolated and studied. All strains were tested for their Gram reaction, catalase test, acidification activity, growth ability with 20, 40, 60g NaCl/l, proteolytic ability to hydrolyze β-casein by SDS PAGE electrophoresis and biochemical identification with API 50CHL and API RAPID ID 32 Strep. Biochemical identification showed that mesophilic microflora was dominant and 47,7% of the isolates were classified as Lactococcus, 10,7% as Enterococcus, 35,4% as Lactobacillus and 3,1% as Leuconostoc. Dominant lactocci strain was Lactococcus lactis ssp. lactis (35,4%) but the presence of citrateutilizing bacteria Lactococcus lactis ssp. lactis bv. diacetylactis, as aroma enhancer is significant. For lactobacilli dominant strain was Lactobacillus para. paracasei (21,5%). Isolated strains varied significantly in acid production, from very fast and good acid producers (some strains of Lactococcus lactis ssp. lactis reduced the pH  lt  4.8), to very poor ones. All isolated lactic acid bacteria grew in 20 and 40g NaCl/L, while 25 isolates grew in 60g NaCl/L. Isolates showed different proteolytic ability to hydrolyze β-casein. Some of them very extensively degraded β-casein, the others demonstrated inferior activity. Screening important attributes of autochthonous lactic acid bacteria demonstrated that several bacterial strains are potentially useful as new starter cultures for industrial production of cheeses. .
AB  - Beli sirevi u salamuri se prave tradicionalnim postupkom, bez dodavanja starter kultura, pa se proces fermentacije odigrava pod uticajem bakterija mlečne kiseline koje su prirodno prisutne u mleku. Cilj ovog rada je pronalaženje sojeva bakterija mlečne kiseline, koji bi mogli da se primene kao starter kulture u komercijalnoj proizvodnji sireva. Iz 25 uzoraka sireva izolovano i okarakterisano je 65 izolata autohtonih bakterija mlečne kiseline. Za sve sojeve je ispitano: bojenje po Gramu, katalaza test, acidogena aktivnost, sposobnost rasta na 20, 40, 60g NaCl/l, proteolitička sposobnost razgradnje β-kazeina SDS PAGE elektroforezom i biohemijska identifikacija primenom API 50CHL i API RAPID ID 32 Strep. Biohemijskom identifikacijom je utvrđeno da je mezofilna mikroflora dominantna, a 47,7% izolata je identifikovano kao Lactococcus, 10,7% kao Enterococcus, 35,4% kao Lactobacillus i 3,1% Leuconostoc. Dominantne laktokoke su bile Lactococcus lactis ssp. lactis (35,4%), a, takođe, značajno je bilo prisustvo citrat pozitivnih bakterija Lactococcus lactis ssp. lactis bv. diacetylactis, kao producenata arome. Od laktobacila dominantni su bili sojevi Lactobacillus para. paracasei (21,5%). Izolovani sojevi su se značajno razlikovali u acidifikacionoj sposobnosti, od veoma brzih i dobrih producenata kiseline (neki sojevi Lactococcus lactis ssp. lactis su snižavali pH  lt  4.8) do veoma slabih acidogena. Svi izolati bakterija mlečne kiseline su dobro rasli u prisustvu 20 i 40g NaCl/l, dok je 25 izolata raslo u prisustvu 60g NaCl/L. Izolati su pokazali različitu proteolitičku sposobnost hidrolize β-kazeina. Neki su veoma intezivno hidrolizovali β-kazein, dok su drugi bili potpuno inferiorni u pogledu ove sposobnosti. Ispitivanjem karakteristika koje su važne za starter kulture pokazalo se da među autohtonim bakterijama mlečne kiseline ima i bakterija koje bi mogle da se primene kao nove starter kulture u industrijskoj proizvodnji sireva. .
PB  - Društvo za ishranu Srbije, Beograd
T2  - Hrana i ishrana
T1  - The study of autochthonous lactic acid bacteria from white brined cheeses
T1  - Karakterizacija autohtonih bakterija mlečne kiseline izolovanih iz belih sireva u salamuri
EP  - 41
IS  - 3-4
SP  - 37
VL  - 50
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1971
ER  - 

@article{
author = "Radulović, Zorica and Radin, Dragoslava and Barać, Miroljub and Djerovski, Jelena and Paunović, Dušanka and Obradović, Dragojlo",
year = "2009",
abstract = "White brined cheeses are made traditionally, without the addition of starter cultures and fermentation occurs as a result of lactic acid bacteria naturally present in milk. The aim of the study is to identify strains to be used as starter cultures in commercial cheese production. A total of 65 autochthonous lactic acid bacteria from 15 artisan cheeses were isolated and studied. All strains were tested for their Gram reaction, catalase test, acidification activity, growth ability with 20, 40, 60g NaCl/l, proteolytic ability to hydrolyze β-casein by SDS PAGE electrophoresis and biochemical identification with API 50CHL and API RAPID ID 32 Strep. Biochemical identification showed that mesophilic microflora was dominant and 47,7% of the isolates were classified as Lactococcus, 10,7% as Enterococcus, 35,4% as Lactobacillus and 3,1% as Leuconostoc. Dominant lactocci strain was Lactococcus lactis ssp. lactis (35,4%) but the presence of citrateutilizing bacteria Lactococcus lactis ssp. lactis bv. diacetylactis, as aroma enhancer is significant. For lactobacilli dominant strain was Lactobacillus para. paracasei (21,5%). Isolated strains varied significantly in acid production, from very fast and good acid producers (some strains of Lactococcus lactis ssp. lactis reduced the pH  lt  4.8), to very poor ones. All isolated lactic acid bacteria grew in 20 and 40g NaCl/L, while 25 isolates grew in 60g NaCl/L. Isolates showed different proteolytic ability to hydrolyze β-casein. Some of them very extensively degraded β-casein, the others demonstrated inferior activity. Screening important attributes of autochthonous lactic acid bacteria demonstrated that several bacterial strains are potentially useful as new starter cultures for industrial production of cheeses. ., Beli sirevi u salamuri se prave tradicionalnim postupkom, bez dodavanja starter kultura, pa se proces fermentacije odigrava pod uticajem bakterija mlečne kiseline koje su prirodno prisutne u mleku. Cilj ovog rada je pronalaženje sojeva bakterija mlečne kiseline, koji bi mogli da se primene kao starter kulture u komercijalnoj proizvodnji sireva. Iz 25 uzoraka sireva izolovano i okarakterisano je 65 izolata autohtonih bakterija mlečne kiseline. Za sve sojeve je ispitano: bojenje po Gramu, katalaza test, acidogena aktivnost, sposobnost rasta na 20, 40, 60g NaCl/l, proteolitička sposobnost razgradnje β-kazeina SDS PAGE elektroforezom i biohemijska identifikacija primenom API 50CHL i API RAPID ID 32 Strep. Biohemijskom identifikacijom je utvrđeno da je mezofilna mikroflora dominantna, a 47,7% izolata je identifikovano kao Lactococcus, 10,7% kao Enterococcus, 35,4% kao Lactobacillus i 3,1% Leuconostoc. Dominantne laktokoke su bile Lactococcus lactis ssp. lactis (35,4%), a, takođe, značajno je bilo prisustvo citrat pozitivnih bakterija Lactococcus lactis ssp. lactis bv. diacetylactis, kao producenata arome. Od laktobacila dominantni su bili sojevi Lactobacillus para. paracasei (21,5%). Izolovani sojevi su se značajno razlikovali u acidifikacionoj sposobnosti, od veoma brzih i dobrih producenata kiseline (neki sojevi Lactococcus lactis ssp. lactis su snižavali pH  lt  4.8) do veoma slabih acidogena. Svi izolati bakterija mlečne kiseline su dobro rasli u prisustvu 20 i 40g NaCl/l, dok je 25 izolata raslo u prisustvu 60g NaCl/L. Izolati su pokazali različitu proteolitičku sposobnost hidrolize β-kazeina. Neki su veoma intezivno hidrolizovali β-kazein, dok su drugi bili potpuno inferiorni u pogledu ove sposobnosti. Ispitivanjem karakteristika koje su važne za starter kulture pokazalo se da među autohtonim bakterijama mlečne kiseline ima i bakterija koje bi mogle da se primene kao nove starter kulture u industrijskoj proizvodnji sireva. .",
publisher = "Društvo za ishranu Srbije, Beograd",
journal = "Hrana i ishrana",
title = "The study of autochthonous lactic acid bacteria from white brined cheeses, Karakterizacija autohtonih bakterija mlečne kiseline izolovanih iz belih sireva u salamuri",
pages = "41-37",
number = "3-4",
volume = "50",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1971"
}

Radulović, Z., Radin, D., Barać, M., Djerovski, J., Paunović, D.,& Obradović, D.. (2009). The study of autochthonous lactic acid bacteria from white brined cheeses. in Hrana i ishrana
Društvo za ishranu Srbije, Beograd., 50(3-4), 37-41.
https://hdl.handle.net/21.15107/rcub_agrospace_1971

Radulović Z, Radin D, Barać M, Djerovski J, Paunović D, Obradović D. The study of autochthonous lactic acid bacteria from white brined cheeses. in Hrana i ishrana. 2009;50(3-4):37-41.
https://hdl.handle.net/21.15107/rcub_agrospace_1971 .

Radulović, Zorica, Radin, Dragoslava, Barać, Miroljub, Djerovski, Jelena, Paunović, Dušanka, Obradović, Dragojlo, "The study of autochthonous lactic acid bacteria from white brined cheeses" in Hrana i ishrana, 50, no. 3-4 (2009):37-41,
https://hdl.handle.net/21.15107/rcub_agrospace_1971 .

TY  - JOUR
AU  - Obradović, Dragojlo
AU  - Radin, Dragoslava
AU  - Radulović, Zorica
PY  - 2007
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1605
AB  - Attempts to select lactic acid bacteria for use as adjuncts have been made, with the purpose of both controlling off-flavors in cheese and enhancing the development of good cheese flavor. A promising application of bacteriocin-producing LAB is a control of adventitious spoilage microorganisms and their use as cell-lysis inducing agents to increase proteolysis and flavor formation in cheese. It is also proposed that cheese could be an effective vehicle for delivery of probiotics to the consumer.
AB  - Mikroorganizmi imaju ključnu ulogu u toku proizvodnje i zrenja sireva. U tim procesima velika pažnja se poklanja izboru starter kultura, ali se često zaboravlja aktivnost takozvane sekundarne mikroflore koja je specifično vezana za određena svojstva pojedinih vrsta sireva. Ta mikroflora može da posluži kao potencijalni izvor sojeva koji bi ulazili u sastav takozvanih "dopunskih" kultura čija je funkcija poboljšanje senzornih osobina i skraćenje zrenja sireva. U dopunske kulture mogle bi da spadaju i one koje sadrže sojeve koji sintetišu bakteriocine u cilju sprečavanja razvića neželjene mikroflore ili koji ubrzavaju proces liziranja ćelija čime se oslobađa veliki broj intracelularnih enzima bitnih za procese zrenja. Isto tako i primena probiotika u proizvodnji sireva privlači sve veću pažnju, jer su se sirevi pokazali kao dobri vektori za prenos probiotika.
PB  - Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad
T2  - Savremena poljoprivreda
T1  - Potentials of application adjunct cultures in cheese production
T1  - Potencijali primene dopunskih kultura u proizvodnji sireva
EP  - 80
IS  - 5
SP  - 75
VL  - 56
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1605
ER  - 

@article{
author = "Obradović, Dragojlo and Radin, Dragoslava and Radulović, Zorica",
year = "2007",
abstract = "Attempts to select lactic acid bacteria for use as adjuncts have been made, with the purpose of both controlling off-flavors in cheese and enhancing the development of good cheese flavor. A promising application of bacteriocin-producing LAB is a control of adventitious spoilage microorganisms and their use as cell-lysis inducing agents to increase proteolysis and flavor formation in cheese. It is also proposed that cheese could be an effective vehicle for delivery of probiotics to the consumer., Mikroorganizmi imaju ključnu ulogu u toku proizvodnje i zrenja sireva. U tim procesima velika pažnja se poklanja izboru starter kultura, ali se često zaboravlja aktivnost takozvane sekundarne mikroflore koja je specifično vezana za određena svojstva pojedinih vrsta sireva. Ta mikroflora može da posluži kao potencijalni izvor sojeva koji bi ulazili u sastav takozvanih "dopunskih" kultura čija je funkcija poboljšanje senzornih osobina i skraćenje zrenja sireva. U dopunske kulture mogle bi da spadaju i one koje sadrže sojeve koji sintetišu bakteriocine u cilju sprečavanja razvića neželjene mikroflore ili koji ubrzavaju proces liziranja ćelija čime se oslobađa veliki broj intracelularnih enzima bitnih za procese zrenja. Isto tako i primena probiotika u proizvodnji sireva privlači sve veću pažnju, jer su se sirevi pokazali kao dobri vektori za prenos probiotika.",
publisher = "Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad",
journal = "Savremena poljoprivreda",
title = "Potentials of application adjunct cultures in cheese production, Potencijali primene dopunskih kultura u proizvodnji sireva",
pages = "80-75",
number = "5",
volume = "56",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1605"
}

Obradović, D., Radin, D.,& Radulović, Z.. (2007). Potentials of application adjunct cultures in cheese production. in Savremena poljoprivreda
Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad., 56(5), 75-80.
https://hdl.handle.net/21.15107/rcub_agrospace_1605

Obradović D, Radin D, Radulović Z. Potentials of application adjunct cultures in cheese production. in Savremena poljoprivreda. 2007;56(5):75-80.
https://hdl.handle.net/21.15107/rcub_agrospace_1605 .

Obradović, Dragojlo, Radin, Dragoslava, Radulović, Zorica, "Potentials of application adjunct cultures in cheese production" in Savremena poljoprivreda, 56, no. 5 (2007):75-80,
https://hdl.handle.net/21.15107/rcub_agrospace_1605 .

TY  - JOUR
AU  - Radin, Dragoslava
AU  - Niebuhr, SE
AU  - Dickson, J.S.
PY  - 2007
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1417
AB  - Spoilage microflora present on vacuum packaged frankfurters is in most cases, result of post processing contamination, at the same time this is the primary cause of contamination with Listeria monocytogenes. Since spoilage organisms are present in the same environment as a pathogen, the aim was to determine their microbial interference. Approximately 100 CFU/cm2 of a five-strain mixture of L. monocytogenes was co inoculated onto frankfurters with different concentrations (103 and 106 CFU/cm2) of spoilage microflora (bacteria from genera Lactobacillus, Bacillus, Micrococcus, and Hafnia). The frankfurters were vacuum packaged and stored at 10°C for up to 48 days. The spoilage microflora that developed during storage consisted predominantly of lactic acid bacteria. The growth of mesophilic aerobic bacteria and LAB was very similar, with populations reaching 8.0 log CFU/cm2 within 24 days and final population of >9 log CFU/cm2 within 48 days. The presence of spoilage microflora extended the lag phase of L. monocytogenes until 24 days and significantly decreased pathogen level to 4 and 3 log CFU/cm2, in samples inoculated with initial concentration 103 CFU/cm2 and 106 CFU/cm2 of spoilage microflora, respectively. L. monocytogenes populations were significantly higher (P lt 0.05) in the reference sample (no spoilage microflora) and reached a maximum population of 5.9 log CFU/cm2 after 34 days. These results imply that competing microorganisms present on the processed meat may inhibit the growth of L. monocytogenes in the package.
AB  - Proizvodi od mesa, uključujući ready-to-eat (RTE) proizvode kao što su viršle, povezani su sa pojavom oboljenja listerioze. Do kontaminacije ovih proizvoda patogenom bakterijom Listeria monocytogenes najčešće dolazi nakon proizvodnje i primenjenog termičkog tretmana a pre pakovanja. S ozirom da se mnogi od ovih proizvoda mogu konzumirati bez ponovnog zagrevanja mogu biti uzrok listerioze. Imajuću u vidu činjenicu da su u vakuum pakovanim viršlama prisutni i mikroorganizmi koji mogu izazivati kvar, cilj je bio da se ispita njihov međusobni uticaj. Viršle su inokulisane mešavinom pet sojeva L. monocytogenes u koncentraciji 100 CFU/cm2 i različitim koncentracijama bakterija koje pripadaju rodovima Lactobacillus, Bacillus, Micrococcus i Hafnia. Viršle su, zatim vakuum pakovane i skladištene na 10°C 48 dana. U odsustvu kompetitivnih bakterija, patogena bakterija L. monocytogenes je dostigla maksimalnu koncentraciju od 5.9 log CFU/cm2 i imala lag fazu koja je iznosila 7 dana. Ovi podaci doprinose činjenici da vakuum pakovane viršle čine veoma dobru sredinu za rast i preživljavanje L. monocytogenes. Mikroflora koja se razvijala tokom skladištenja se uglavnom sastojala od bakterija mlečne kiseline čiji je razvoj bio vrlo sličan razvoju mezofilne aerobne mikroflora, i dostizao maksimalnu populaciju >9 log CFU/cm2. Prisustvo ove mikroflore je produžilo lag fazu L. monocytogenes do 24 dana i značajno smanjilo broj patogena do 4 odn. 3 log CFU/cm2, u uzorcima koji su inokulisani početnom koncentracijom 103 CFU/cm2 odnosno 106 CFU/cm2 bakterija kvara. Ovi rezultati ukazuju da kompetitivna mikroflora može inhibirati rast L. monocytogenes na proizvodima od mesa u vakuum pakovanju.
PB  - Institut za stočarstvo, Beograd
T2  - Biotechnology in Animal Husbandry
T1  - Spoilage microflora of vacuum packaged frankfurters and influence on the growth of Listeria monocytogenes
T1  - Mikroorganizmi koji izazivaju kvar vakuum pakovanih viršli i uticaj na rast Listeria monocytogenes
EP  - 112
IS  - 5-6-2
SP  - 103
VL  - 23
DO  - 10.2298/BAH0702103R
ER  - 

@article{
author = "Radin, Dragoslava and Niebuhr, SE and Dickson, J.S.",
year = "2007",
abstract = "Spoilage microflora present on vacuum packaged frankfurters is in most cases, result of post processing contamination, at the same time this is the primary cause of contamination with Listeria monocytogenes. Since spoilage organisms are present in the same environment as a pathogen, the aim was to determine their microbial interference. Approximately 100 CFU/cm2 of a five-strain mixture of L. monocytogenes was co inoculated onto frankfurters with different concentrations (103 and 106 CFU/cm2) of spoilage microflora (bacteria from genera Lactobacillus, Bacillus, Micrococcus, and Hafnia). The frankfurters were vacuum packaged and stored at 10°C for up to 48 days. The spoilage microflora that developed during storage consisted predominantly of lactic acid bacteria. The growth of mesophilic aerobic bacteria and LAB was very similar, with populations reaching 8.0 log CFU/cm2 within 24 days and final population of >9 log CFU/cm2 within 48 days. The presence of spoilage microflora extended the lag phase of L. monocytogenes until 24 days and significantly decreased pathogen level to 4 and 3 log CFU/cm2, in samples inoculated with initial concentration 103 CFU/cm2 and 106 CFU/cm2 of spoilage microflora, respectively. L. monocytogenes populations were significantly higher (P lt 0.05) in the reference sample (no spoilage microflora) and reached a maximum population of 5.9 log CFU/cm2 after 34 days. These results imply that competing microorganisms present on the processed meat may inhibit the growth of L. monocytogenes in the package., Proizvodi od mesa, uključujući ready-to-eat (RTE) proizvode kao što su viršle, povezani su sa pojavom oboljenja listerioze. Do kontaminacije ovih proizvoda patogenom bakterijom Listeria monocytogenes najčešće dolazi nakon proizvodnje i primenjenog termičkog tretmana a pre pakovanja. S ozirom da se mnogi od ovih proizvoda mogu konzumirati bez ponovnog zagrevanja mogu biti uzrok listerioze. Imajuću u vidu činjenicu da su u vakuum pakovanim viršlama prisutni i mikroorganizmi koji mogu izazivati kvar, cilj je bio da se ispita njihov međusobni uticaj. Viršle su inokulisane mešavinom pet sojeva L. monocytogenes u koncentraciji 100 CFU/cm2 i različitim koncentracijama bakterija koje pripadaju rodovima Lactobacillus, Bacillus, Micrococcus i Hafnia. Viršle su, zatim vakuum pakovane i skladištene na 10°C 48 dana. U odsustvu kompetitivnih bakterija, patogena bakterija L. monocytogenes je dostigla maksimalnu koncentraciju od 5.9 log CFU/cm2 i imala lag fazu koja je iznosila 7 dana. Ovi podaci doprinose činjenici da vakuum pakovane viršle čine veoma dobru sredinu za rast i preživljavanje L. monocytogenes. Mikroflora koja se razvijala tokom skladištenja se uglavnom sastojala od bakterija mlečne kiseline čiji je razvoj bio vrlo sličan razvoju mezofilne aerobne mikroflora, i dostizao maksimalnu populaciju >9 log CFU/cm2. Prisustvo ove mikroflore je produžilo lag fazu L. monocytogenes do 24 dana i značajno smanjilo broj patogena do 4 odn. 3 log CFU/cm2, u uzorcima koji su inokulisani početnom koncentracijom 103 CFU/cm2 odnosno 106 CFU/cm2 bakterija kvara. Ovi rezultati ukazuju da kompetitivna mikroflora može inhibirati rast L. monocytogenes na proizvodima od mesa u vakuum pakovanju.",
publisher = "Institut za stočarstvo, Beograd",
journal = "Biotechnology in Animal Husbandry",
title = "Spoilage microflora of vacuum packaged frankfurters and influence on the growth of Listeria monocytogenes, Mikroorganizmi koji izazivaju kvar vakuum pakovanih viršli i uticaj na rast Listeria monocytogenes",
pages = "112-103",
number = "5-6-2",
volume = "23",
doi = "10.2298/BAH0702103R"
}

Radin, D., Niebuhr, S.,& Dickson, J.S.. (2007). Spoilage microflora of vacuum packaged frankfurters and influence on the growth of Listeria monocytogenes. in Biotechnology in Animal Husbandry
Institut za stočarstvo, Beograd., 23(5-6-2), 103-112.
https://doi.org/10.2298/BAH0702103R

Radin D, Niebuhr S, Dickson J. Spoilage microflora of vacuum packaged frankfurters and influence on the growth of Listeria monocytogenes. in Biotechnology in Animal Husbandry. 2007;23(5-6-2):103-112.
doi:10.2298/BAH0702103R .

Radin, Dragoslava, Niebuhr, SE, Dickson, J.S., "Spoilage microflora of vacuum packaged frankfurters and influence on the growth of Listeria monocytogenes" in Biotechnology in Animal Husbandry, 23, no. 5-6-2 (2007):103-112,
https://doi.org/10.2298/BAH0702103R . .

TY  - JOUR
AU  - Radulović, Zorica
AU  - Radin, Dragoslava
AU  - Obradović, Dragojlo B.
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1313
AB  - Autochthonous isolates of lactic acid bacteria and enterococci from Kashkaval cheese had been isolated and identified. From 6 samples of Kashkaval cheese that were traditionally produced without starter cultures, 27 isolates were isolated using selective media (MRS agar, M17 agar) and two incubation temperatures (37ºC and 43ºC). According to Gram staining, cell morophology and catalase test, it was determined that all isolates were pure culture of G (+) and catalase (-) bacteria, 12 bacilli and 15 cocci. For the purpose of diferentiation between enterococci and lactococci, growth of all cocci bacteria was examined on 6,5% NaCl, pH 9,6 and heat treatment 60ºC 20 min. Out of 15 cocci isolates, 6 isolates were able to grow at these conditions. Acidogenic activity was determinated by measuring pH values of 1% inoculated reconstituted skim milk during 24 hours. Researched isolates showed significant difference in lactic acid production. Ten isolates had good acidogenic activity (pH 4,12-4,90) and seventeen isolates were weak producers (pH 5,10 - 6,48). Identification by API CHL 50 test for lactobacilli and RAPID ID 32 Strep for cocci, showed that isolates were Lactobacillus delbrueckii ssp. delbrueckii, Lactobacillus casei, Lactobacillus plantarum Lactobacillus fermentum, Lactobacillus curvatus, Streptococcus salivarius ssp. thermophilus, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris, Enterococcus faecium i Enterococcus durans.
AB  - U radu su izdvojeni i okarakterisani izolati bakterija mlečne kiseline i enterokoka iz kačkavalja, proizvedenog bez dodavanja starter kulture. Iz 6 uzoraka kačkavalja različite starosti izdvojeno je 27 izolata na odgovarajućim selektivnim podlogama MRS i M17 agaru i temperaturama rasta od 37ºC i 43ºC. Postupkom bojenja po Gramu, mikroskopskim pregledom i katalaza testom je utvrđeno da svi izolati predstavljaju čiste kulture Gram-pozitivnih i katalaza-negativnih bakterija, pri čemu je utvrđeno da je 12 izolata štapićastog, a 15 okruglastog oblika.. Radi razdvajanja enterokoka od bakterija mlečne kiseline, za sve okruglaste forme je ispitana sposobnost rasta pri 6,5% NaCl, pH 9,6 i nakon termičkog tretmana na 60ºC 20 minuta utvrđeno je da od 15 izolata okruglastog oblika, 6 izolata podnosi navedene uslove. Acidogena aktivnost je određena merenjem pH vrednosti rekonstituisanog obranog mlaka sa 1 % inokuluma u toku 24 sata, pri čemu je utvrđeno da se izolati značajno razlikuju u sposobnosti stvaranja kiseline. Deset izolata je pokazalo dobru acidogenu sposonost (pH 4,12-4,90), dok je 17 izolata slabo produkovalo kiselinu (pH 5,10 - 6,48). Determinacijom dobijenih izolata primenom API sistema i to za štapićaste oblike API CHL 50 testa, a za okruglaste oblike RAPID ID 32 Strep sistema, utvrđeno je da izolati pripadaju vrstama: Lactobacillus delbrueckii ssp. delbrueckii, Lactobacillus casei Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus curvatus Streptococcus salivarius ssp. thermophilus, Lactococcus lactis ssp. lactis Lactococcus lactis ssp. cremoris, Enterococcus faecium i Enterococcus durans.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Determination of autochthonous lactic acid bacteria from kashkaval cheese
T1  - Determinacija autohtonih bakterija mlečne kiseline iz kačkavalja
EP  - 86
IS  - 3-4
SP  - 82
VL  - 17
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1313
ER  - 

@article{
author = "Radulović, Zorica and Radin, Dragoslava and Obradović, Dragojlo B.",
year = "2006",
abstract = "Autochthonous isolates of lactic acid bacteria and enterococci from Kashkaval cheese had been isolated and identified. From 6 samples of Kashkaval cheese that were traditionally produced without starter cultures, 27 isolates were isolated using selective media (MRS agar, M17 agar) and two incubation temperatures (37ºC and 43ºC). According to Gram staining, cell morophology and catalase test, it was determined that all isolates were pure culture of G (+) and catalase (-) bacteria, 12 bacilli and 15 cocci. For the purpose of diferentiation between enterococci and lactococci, growth of all cocci bacteria was examined on 6,5% NaCl, pH 9,6 and heat treatment 60ºC 20 min. Out of 15 cocci isolates, 6 isolates were able to grow at these conditions. Acidogenic activity was determinated by measuring pH values of 1% inoculated reconstituted skim milk during 24 hours. Researched isolates showed significant difference in lactic acid production. Ten isolates had good acidogenic activity (pH 4,12-4,90) and seventeen isolates were weak producers (pH 5,10 - 6,48). Identification by API CHL 50 test for lactobacilli and RAPID ID 32 Strep for cocci, showed that isolates were Lactobacillus delbrueckii ssp. delbrueckii, Lactobacillus casei, Lactobacillus plantarum Lactobacillus fermentum, Lactobacillus curvatus, Streptococcus salivarius ssp. thermophilus, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris, Enterococcus faecium i Enterococcus durans., U radu su izdvojeni i okarakterisani izolati bakterija mlečne kiseline i enterokoka iz kačkavalja, proizvedenog bez dodavanja starter kulture. Iz 6 uzoraka kačkavalja različite starosti izdvojeno je 27 izolata na odgovarajućim selektivnim podlogama MRS i M17 agaru i temperaturama rasta od 37ºC i 43ºC. Postupkom bojenja po Gramu, mikroskopskim pregledom i katalaza testom je utvrđeno da svi izolati predstavljaju čiste kulture Gram-pozitivnih i katalaza-negativnih bakterija, pri čemu je utvrđeno da je 12 izolata štapićastog, a 15 okruglastog oblika.. Radi razdvajanja enterokoka od bakterija mlečne kiseline, za sve okruglaste forme je ispitana sposobnost rasta pri 6,5% NaCl, pH 9,6 i nakon termičkog tretmana na 60ºC 20 minuta utvrđeno je da od 15 izolata okruglastog oblika, 6 izolata podnosi navedene uslove. Acidogena aktivnost je određena merenjem pH vrednosti rekonstituisanog obranog mlaka sa 1 % inokuluma u toku 24 sata, pri čemu je utvrđeno da se izolati značajno razlikuju u sposobnosti stvaranja kiseline. Deset izolata je pokazalo dobru acidogenu sposonost (pH 4,12-4,90), dok je 17 izolata slabo produkovalo kiselinu (pH 5,10 - 6,48). Determinacijom dobijenih izolata primenom API sistema i to za štapićaste oblike API CHL 50 testa, a za okruglaste oblike RAPID ID 32 Strep sistema, utvrđeno je da izolati pripadaju vrstama: Lactobacillus delbrueckii ssp. delbrueckii, Lactobacillus casei Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus curvatus Streptococcus salivarius ssp. thermophilus, Lactococcus lactis ssp. lactis Lactococcus lactis ssp. cremoris, Enterococcus faecium i Enterococcus durans.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Determination of autochthonous lactic acid bacteria from kashkaval cheese, Determinacija autohtonih bakterija mlečne kiseline iz kačkavalja",
pages = "86-82",
number = "3-4",
volume = "17",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1313"
}

Radulović, Z., Radin, D.,& Obradović, D. B.. (2006). Determination of autochthonous lactic acid bacteria from kashkaval cheese. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 17(3-4), 82-86.
https://hdl.handle.net/21.15107/rcub_agrospace_1313

Radulović Z, Radin D, Obradović DB. Determination of autochthonous lactic acid bacteria from kashkaval cheese. in Prehrambena industrija - mleko i mlečni proizvodi. 2006;17(3-4):82-86.
https://hdl.handle.net/21.15107/rcub_agrospace_1313 .

Radulović, Zorica, Radin, Dragoslava, Obradović, Dragojlo B., "Determination of autochthonous lactic acid bacteria from kashkaval cheese" in Prehrambena industrija - mleko i mlečni proizvodi, 17, no. 3-4 (2006):82-86,
https://hdl.handle.net/21.15107/rcub_agrospace_1313 .

TY  - JOUR
AU  - Djerovski, Jelena
AU  - Radulović, Zorica
AU  - Radin, Dragoslava
AU  - Radovanović, Mira
AU  - Pudja, Predrag
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1268
AB  - Kajmak is autohthonous product, which is traditionally made like farmhouse fermented milk product by farmers. In such conditions of production, quality of kajmak is usually very variable and nonstandard. The aim of this paper was to research chemical composition, autohthonous microflora, microbiological and sensory quality of kajmak samples, which had been collected from green markets and supermarkets on Belgrade territory. Chemical composition and sensory quality of tested kajmak samples showed great difference, while according to microbiological analyses, not all samples were suitable for human consumption. Industrial production of kajmak, under controlled conditions and usage of starter cultures could be the solution for getting good standard quality of this dairy product. Also, this could lead to better marketing possibilities for domestic market and for export.
AB  - Kajmak predstavlja autohtoni proizvod, čija je proizvodnja pretežno zastupljena u seoskim domaćinstvima i zasniva se na tradicionalnom postupku dobijanja. U takvim uslovima, proizvod je veoma neujednačenog i nestandardizovanog kvaliteta. Cilj rada je bio da se ispita hemijski sastav autohtona mikroflora i mikrobiološka ispravnost, kao i senzorne karakteristike uzoraka kajmaka koji se mogu naći u slobodnoj prodaji na teritoriji Beograda. U pogledu hemijskog sastava i senzornog kvaliteta svi ispitivani uzorci kajmaka pokazuju veliku raznolikost, dok u mikrobiološkom pogledu uzorci ne odgovaraju važećim normama Pravilnika, te kao takvi ne bi smeli da se stavljaju u promet. Rešenje pitanja standardizacije procesa proizvodnje i kvaliteta kajmaka moglo bi biti u industrijskoj proizvodnji koja bi dala proizvod dobrog standardnog kvaliteta. To bi omogućilo i veći plasman kajmaka kako na domaćem, tako i stranom tržištu.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - The research of kajmak quality: Chemical, microbiological and sensor aspect
T1  - Ispitivanje kvaliteta kajmaka - hemijski, mikrobiološki i senzorni aspekt
EP  - 28
IS  - 1-2
SP  - 25
VL  - 17
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1268
ER  - 

@article{
author = "Djerovski, Jelena and Radulović, Zorica and Radin, Dragoslava and Radovanović, Mira and Pudja, Predrag",
year = "2006",
abstract = "Kajmak is autohthonous product, which is traditionally made like farmhouse fermented milk product by farmers. In such conditions of production, quality of kajmak is usually very variable and nonstandard. The aim of this paper was to research chemical composition, autohthonous microflora, microbiological and sensory quality of kajmak samples, which had been collected from green markets and supermarkets on Belgrade territory. Chemical composition and sensory quality of tested kajmak samples showed great difference, while according to microbiological analyses, not all samples were suitable for human consumption. Industrial production of kajmak, under controlled conditions and usage of starter cultures could be the solution for getting good standard quality of this dairy product. Also, this could lead to better marketing possibilities for domestic market and for export., Kajmak predstavlja autohtoni proizvod, čija je proizvodnja pretežno zastupljena u seoskim domaćinstvima i zasniva se na tradicionalnom postupku dobijanja. U takvim uslovima, proizvod je veoma neujednačenog i nestandardizovanog kvaliteta. Cilj rada je bio da se ispita hemijski sastav autohtona mikroflora i mikrobiološka ispravnost, kao i senzorne karakteristike uzoraka kajmaka koji se mogu naći u slobodnoj prodaji na teritoriji Beograda. U pogledu hemijskog sastava i senzornog kvaliteta svi ispitivani uzorci kajmaka pokazuju veliku raznolikost, dok u mikrobiološkom pogledu uzorci ne odgovaraju važećim normama Pravilnika, te kao takvi ne bi smeli da se stavljaju u promet. Rešenje pitanja standardizacije procesa proizvodnje i kvaliteta kajmaka moglo bi biti u industrijskoj proizvodnji koja bi dala proizvod dobrog standardnog kvaliteta. To bi omogućilo i veći plasman kajmaka kako na domaćem, tako i stranom tržištu.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "The research of kajmak quality: Chemical, microbiological and sensor aspect, Ispitivanje kvaliteta kajmaka - hemijski, mikrobiološki i senzorni aspekt",
pages = "28-25",
number = "1-2",
volume = "17",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1268"
}

Djerovski, J., Radulović, Z., Radin, D., Radovanović, M.,& Pudja, P.. (2006). The research of kajmak quality: Chemical, microbiological and sensor aspect. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 17(1-2), 25-28.
https://hdl.handle.net/21.15107/rcub_agrospace_1268

Djerovski J, Radulović Z, Radin D, Radovanović M, Pudja P. The research of kajmak quality: Chemical, microbiological and sensor aspect. in Prehrambena industrija - mleko i mlečni proizvodi. 2006;17(1-2):25-28.
https://hdl.handle.net/21.15107/rcub_agrospace_1268 .

Djerovski, Jelena, Radulović, Zorica, Radin, Dragoslava, Radovanović, Mira, Pudja, Predrag, "The research of kajmak quality: Chemical, microbiological and sensor aspect" in Prehrambena industrija - mleko i mlečni proizvodi, 17, no. 1-2 (2006):25-28,
https://hdl.handle.net/21.15107/rcub_agrospace_1268 .

TY  - JOUR
AU  - Radulović, Zorica
AU  - Radin, Dragoslava
AU  - Obradović, Dragojlo B.
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1263
AB  - Autochthonous isolates of lactic acid bacteria and enterococci, from Sjenica cheese had been isolated and identified. From 10 samples of Sjenica cheese that were traditionally produced without starter cultures, 53 thermophile mesophile and citrate (+) isolates were isolated using selective media (MRS agar, M17 agar, LDCagar i LDV agar). According to Gram staining, cell morphology and catalase test, it was determined that all isolates were pure culture of G (+) and catalase (-) bacteria, 21 bacilli and 35 cocci. For the purpose of diferentiation enterococci and lactococci, growth of all cocci bacteria was examined on 6,5% NaCI, pH 9,6 and heat treatment 60°C 20 min. Out of 35 cocci isolates, 7 isolates were able to grow at these conditions. Identification by API CHL 50 test for lactobacilli and RAPID ID 32 Strep for cocci, showed that isolates were Lactococcus lactis ssp. lactis Lactobacillus paracasei ssp. paracasei, Lactobacillus plantarum, Lactococcus lactis ssp. lactis boiv. dicetylactis, Lactobacillus curvatus, Lactobacillus brevis, Leuconostoc sp. i Enterococcus sp. Dominant lactococci strain was Lactococcus lactis ssp. lactis (35,85%) and for lactobacilli Lactobacillus paracasei ssp. paracasei (18,86%). Strains from genus Enterococcus sp. had the rate of 13,20%.
AB  - U radu su izdvojeni i identifikovani izolati bakterija mlečne kiseline i enterokoka iz sjeničkog sira, proizvedenog na tradicionalan način, bez dodavanja starter kulture. Iz 10 uzoraka sjeničkog sira izdvojeno je 53 termofilna, mezofilna i citrat+ izolata na odgovarajućim selektivnim podlogama (MRS agar, M17 agar, LDCagar i LDV agar). Postupkom bojenja po Gramu, mikroskopskim pregledom i katalaza testom je utvrđeno da svi izolati predstavljaju čiste kulture Gram-pozitivnih i katalaza-negativnih bakterija pri čemu je utvrđeno da je 21 izolat štapićastog, a 35 okruglastog oblika. Radi razdvajanja enterokoka od laktokoka, za sve okruglaste forme je ispita-na sposobnost rasta pri 6,5% NaCI, pH 9,6 i nakon termičkog tretmana na 60°C 20 minuta je utvrđeno da od 35 izolata okruglastog oblika, 7 izolata podnosi navedene uslove. Determinacijom dobijenih izolata primenom API sistema i to za štapičaste oblike API CHL50testa, a za okruglaste oblike RAPID ID 32 Strep sistema, utvrđeno je da izolati pripadaju vrstama Lac-tococcus lactis ssp. lactis, Lactobacillus paracasei ssp. paracasei Lactobacillus plantarum, Lactococcus lactis ssp. lactis boiv. dicetylactis Lactobacillus curvatus, Lactobacillus brevis, Leuconostoc sp. i Enterococcus sp. Ubedljivo najveću zastupljenost je imala okruglasta vrsta Lactococcus lactis ssp. lactis (35,85%), a od štapićastih, vrsta Lactobacillus paracasei ssp. Paracasei (18,86%). Vrste roda Enterococcus sp. bile su zastupljene sa 13,20 %.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Autochthonous microflora of Sjenica cheese
T1  - Autohtona mikroflora sjeničkog sira
EP  - 51
IS  - 1-2
SP  - 48
VL  - 17
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1263
ER  - 

@article{
author = "Radulović, Zorica and Radin, Dragoslava and Obradović, Dragojlo B.",
year = "2006",
abstract = "Autochthonous isolates of lactic acid bacteria and enterococci, from Sjenica cheese had been isolated and identified. From 10 samples of Sjenica cheese that were traditionally produced without starter cultures, 53 thermophile mesophile and citrate (+) isolates were isolated using selective media (MRS agar, M17 agar, LDCagar i LDV agar). According to Gram staining, cell morphology and catalase test, it was determined that all isolates were pure culture of G (+) and catalase (-) bacteria, 21 bacilli and 35 cocci. For the purpose of diferentiation enterococci and lactococci, growth of all cocci bacteria was examined on 6,5% NaCI, pH 9,6 and heat treatment 60°C 20 min. Out of 35 cocci isolates, 7 isolates were able to grow at these conditions. Identification by API CHL 50 test for lactobacilli and RAPID ID 32 Strep for cocci, showed that isolates were Lactococcus lactis ssp. lactis Lactobacillus paracasei ssp. paracasei, Lactobacillus plantarum, Lactococcus lactis ssp. lactis boiv. dicetylactis, Lactobacillus curvatus, Lactobacillus brevis, Leuconostoc sp. i Enterococcus sp. Dominant lactococci strain was Lactococcus lactis ssp. lactis (35,85%) and for lactobacilli Lactobacillus paracasei ssp. paracasei (18,86%). Strains from genus Enterococcus sp. had the rate of 13,20%., U radu su izdvojeni i identifikovani izolati bakterija mlečne kiseline i enterokoka iz sjeničkog sira, proizvedenog na tradicionalan način, bez dodavanja starter kulture. Iz 10 uzoraka sjeničkog sira izdvojeno je 53 termofilna, mezofilna i citrat+ izolata na odgovarajućim selektivnim podlogama (MRS agar, M17 agar, LDCagar i LDV agar). Postupkom bojenja po Gramu, mikroskopskim pregledom i katalaza testom je utvrđeno da svi izolati predstavljaju čiste kulture Gram-pozitivnih i katalaza-negativnih bakterija pri čemu je utvrđeno da je 21 izolat štapićastog, a 35 okruglastog oblika. Radi razdvajanja enterokoka od laktokoka, za sve okruglaste forme je ispita-na sposobnost rasta pri 6,5% NaCI, pH 9,6 i nakon termičkog tretmana na 60°C 20 minuta je utvrđeno da od 35 izolata okruglastog oblika, 7 izolata podnosi navedene uslove. Determinacijom dobijenih izolata primenom API sistema i to za štapičaste oblike API CHL50testa, a za okruglaste oblike RAPID ID 32 Strep sistema, utvrđeno je da izolati pripadaju vrstama Lac-tococcus lactis ssp. lactis, Lactobacillus paracasei ssp. paracasei Lactobacillus plantarum, Lactococcus lactis ssp. lactis boiv. dicetylactis Lactobacillus curvatus, Lactobacillus brevis, Leuconostoc sp. i Enterococcus sp. Ubedljivo najveću zastupljenost je imala okruglasta vrsta Lactococcus lactis ssp. lactis (35,85%), a od štapićastih, vrsta Lactobacillus paracasei ssp. Paracasei (18,86%). Vrste roda Enterococcus sp. bile su zastupljene sa 13,20 %.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Autochthonous microflora of Sjenica cheese, Autohtona mikroflora sjeničkog sira",
pages = "51-48",
number = "1-2",
volume = "17",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1263"
}

Radulović, Z., Radin, D.,& Obradović, D. B.. (2006). Autochthonous microflora of Sjenica cheese. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 17(1-2), 48-51.
https://hdl.handle.net/21.15107/rcub_agrospace_1263

Radulović Z, Radin D, Obradović DB. Autochthonous microflora of Sjenica cheese. in Prehrambena industrija - mleko i mlečni proizvodi. 2006;17(1-2):48-51.
https://hdl.handle.net/21.15107/rcub_agrospace_1263 .

Radulović, Zorica, Radin, Dragoslava, Obradović, Dragojlo B., "Autochthonous microflora of Sjenica cheese" in Prehrambena industrija - mleko i mlečni proizvodi, 17, no. 1-2 (2006):48-51,
https://hdl.handle.net/21.15107/rcub_agrospace_1263 .

TY  - JOUR
AU  - Radin, Dragoslava
AU  - Niebuhr, SE
AU  - Dickson, JS
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1318
AB  - Approximately 100 CFU/cm(2) of a five-strain mixture of Listeria monocytogenes was coinoculated onto frankfurters with three different concentrations (10(2), 10(4), and 10(6) CFU/cm(2)) of an undefined spoilage microflora derived from commercial frankfurters. The frankfurters were vacuum packaged and stored at 10 degrees C for up to 48 days. The populations of L. monocytogenes, aerobic mesophilie bacteria, lactic acid bacteria, and Enterobacteriaceae were determined at various time intervals during storage. After 14 days, the population of L. monocytogenes was highest when grown with a spoilage microflora population of 10(2) CFU/cm(2), and this trend continued until 48 days. Throughout the entire storage period, the populations of L. monocytogenes at any concentration of inoculated spoilage microflora rarely differed by more than 0.5 log CFU/cm(2), and the maximum observed difference as 1.1 log CFU/cm(2) at 40 days. The growth rate of L. monocytogenes was approximately the same at all concentrations of the inoculated spoilage microflora. These results suggest that the concentration of spoilage microflora present on the original processed meat may have a slight impact on the growth of L monocytogenes in the package.
PB  - Int Assoc Food Protection, Des Moines
T2  - Journal of Food Protection
T1  - Impact of the population of spoilage microflora on the growth of Listeria monocytogenes on frankfurters
EP  - 681
IS  - 3
SP  - 679
VL  - 69
DO  - 10.4315/0362-028X-69.3.679
ER  - 

@article{
author = "Radin, Dragoslava and Niebuhr, SE and Dickson, JS",
year = "2006",
abstract = "Approximately 100 CFU/cm(2) of a five-strain mixture of Listeria monocytogenes was coinoculated onto frankfurters with three different concentrations (10(2), 10(4), and 10(6) CFU/cm(2)) of an undefined spoilage microflora derived from commercial frankfurters. The frankfurters were vacuum packaged and stored at 10 degrees C for up to 48 days. The populations of L. monocytogenes, aerobic mesophilie bacteria, lactic acid bacteria, and Enterobacteriaceae were determined at various time intervals during storage. After 14 days, the population of L. monocytogenes was highest when grown with a spoilage microflora population of 10(2) CFU/cm(2), and this trend continued until 48 days. Throughout the entire storage period, the populations of L. monocytogenes at any concentration of inoculated spoilage microflora rarely differed by more than 0.5 log CFU/cm(2), and the maximum observed difference as 1.1 log CFU/cm(2) at 40 days. The growth rate of L. monocytogenes was approximately the same at all concentrations of the inoculated spoilage microflora. These results suggest that the concentration of spoilage microflora present on the original processed meat may have a slight impact on the growth of L monocytogenes in the package.",
publisher = "Int Assoc Food Protection, Des Moines",
journal = "Journal of Food Protection",
title = "Impact of the population of spoilage microflora on the growth of Listeria monocytogenes on frankfurters",
pages = "681-679",
number = "3",
volume = "69",
doi = "10.4315/0362-028X-69.3.679"
}

Radin, D., Niebuhr, S.,& Dickson, J.. (2006). Impact of the population of spoilage microflora on the growth of Listeria monocytogenes on frankfurters. in Journal of Food Protection
Int Assoc Food Protection, Des Moines., 69(3), 679-681.
https://doi.org/10.4315/0362-028X-69.3.679

Radin D, Niebuhr S, Dickson J. Impact of the population of spoilage microflora on the growth of Listeria monocytogenes on frankfurters. in Journal of Food Protection. 2006;69(3):679-681.
doi:10.4315/0362-028X-69.3.679 .

Radin, Dragoslava, Niebuhr, SE, Dickson, JS, "Impact of the population of spoilage microflora on the growth of Listeria monocytogenes on frankfurters" in Journal of Food Protection, 69, no. 3 (2006):679-681,
https://doi.org/10.4315/0362-028X-69.3.679 . .

TY  - JOUR
AU  - Gojgić-Cvijović, Gordana
AU  - Radin, Dragoslava
AU  - Miličić, Bogić
AU  - Djoković, Dejan
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1257
AB  - Microbial fatty acid analysis represents a simple and rapid method for identification of strains mainly for taxonomic purpose. Fatty acid composition in the whole cells and lipopolysaccharides in Rhizobiaceae were studied to point at biochemical events of the nitrogen-fixing symbiosis too. In this study the fatty acid profiles of six strains Bradyrhizobium japonicum and three strains Sinorhizobium meliloti were analyzed. The strains were isolated from soils of Serbia and obtained from collection of Institute of Soil Science. Methyl esters of total fatty acids were prepared from lyophilised biomass using toluene-methanol-sulphuric acid mixture and analyzed using GC-MS method. In Sinorhizobium meliloti strains the main components are 16:0, 218:1. cy-19:0 and in lesser proportion are cy 17:0. 17:0. 18:0. 16:1, 3-OH 14:0, 15:0 and 14:0 fatty acids. The results obtained are in accordance with previously reported data. The absence of 20:3(0 6,9,12cis and 3-OH 16:0 fatty acids in all chromatograms might be explained by differences in derivation method or growth medium used. The ineffective strain (Nod+Fix-) contains remarkable less cyl7:0 acid. Dominant components in Bradyrhizobium japonicum strains are 118:1 and 16:0 fatty acids. Also cy19:0, 18:0 and 16:1 components were detected and certain shifts in the amount of these minor components observed. However, on the basis of our results there is no correlation between the relative content of particular fatty acid and the fixing effectiveness of tested strain.
AB  - Analiza masnih kiselina mikroorganizama, jednostavna i brza metoda za identifikaciju sojeva, često se koristi u taksonomiji. Masne kiseline celih ćelija i lipopolisaharida kod Rhizobiaccae su od posebnog značaja za proučavanje simbiotske azot o fiksacije. U ovom radu su analizirani profili masnih kiselina šest sojeva Bradvrhizobium japonicum i tri soja Sinorhizobium meliloti. Sojevi su ili izolovani iz uzoraka zemlje rz Srbije ili potiču iz kolekcije Instituta za zemljište. Metil estri ukupnih masnih kiselina su pripremani digestijom liofilizovane biomase u smesi toluol-metanol-sumporna kiselina i analizirani GC-MS metodom. Kod sojeva Sinorhizobium meliloti glavne komponente su 16:0, Z18; l, cj'19:0 i u manjem procentu cy 17:0, 17:0, 18:0, 16:1, 3-OH 14:0, 15:0 i 14:0 masne kiseline. Dobijeni rezultati su u saglasnosti sa literaturnim podacima, a odsustvo 20:3co 6,9.12r/s i 3-OH 16:0 masnih kiselina u svim hromatogramima se može objasniti razlikama u sastavu podloge korišćene za gajenje i načinu pripreme metil estara. Neefektivni soj (Nod+Fix-) sadrži znatno manje cy 17:0 kiseline. Dominantne komponente kod sojeva Bradyrhizobium japonicum su Z18: l i 16:0 masne kiseline. Pored toga detektovane su i cy 19:0, 18:0 and 16:1 masne kiseline. Uočene razlike u koncentraciji ovih minornih komponenata su verovatno posledica različite brzine rasta, pa na osnovu dobijenih rezultata nema korelacije između sadržaja masnih kiselina i efektivnosti azotofiksacije kod ispitivanih sojeva.
PB  - Unija bioloških naučnih društava Jugoslavije, Beograd
T2  - Acta biologica iugoslavica - serija B: Mikrobiologija
T1  - The cellular fatty acid composition of Bradyrhizobum japonicum and Sinorhizobium meliloti strains
T1  - Ćelijske masne kiseline sojeva Bradyrhizobum japonicum i Sinorhizobium meliloti
EP  - 102
IS  - 2
SP  - 93
VL  - 43
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1257
ER  - 

@article{
author = "Gojgić-Cvijović, Gordana and Radin, Dragoslava and Miličić, Bogić and Djoković, Dejan",
year = "2006",
abstract = "Microbial fatty acid analysis represents a simple and rapid method for identification of strains mainly for taxonomic purpose. Fatty acid composition in the whole cells and lipopolysaccharides in Rhizobiaceae were studied to point at biochemical events of the nitrogen-fixing symbiosis too. In this study the fatty acid profiles of six strains Bradyrhizobium japonicum and three strains Sinorhizobium meliloti were analyzed. The strains were isolated from soils of Serbia and obtained from collection of Institute of Soil Science. Methyl esters of total fatty acids were prepared from lyophilised biomass using toluene-methanol-sulphuric acid mixture and analyzed using GC-MS method. In Sinorhizobium meliloti strains the main components are 16:0, 218:1. cy-19:0 and in lesser proportion are cy 17:0. 17:0. 18:0. 16:1, 3-OH 14:0, 15:0 and 14:0 fatty acids. The results obtained are in accordance with previously reported data. The absence of 20:3(0 6,9,12cis and 3-OH 16:0 fatty acids in all chromatograms might be explained by differences in derivation method or growth medium used. The ineffective strain (Nod+Fix-) contains remarkable less cyl7:0 acid. Dominant components in Bradyrhizobium japonicum strains are 118:1 and 16:0 fatty acids. Also cy19:0, 18:0 and 16:1 components were detected and certain shifts in the amount of these minor components observed. However, on the basis of our results there is no correlation between the relative content of particular fatty acid and the fixing effectiveness of tested strain., Analiza masnih kiselina mikroorganizama, jednostavna i brza metoda za identifikaciju sojeva, često se koristi u taksonomiji. Masne kiseline celih ćelija i lipopolisaharida kod Rhizobiaccae su od posebnog značaja za proučavanje simbiotske azot o fiksacije. U ovom radu su analizirani profili masnih kiselina šest sojeva Bradvrhizobium japonicum i tri soja Sinorhizobium meliloti. Sojevi su ili izolovani iz uzoraka zemlje rz Srbije ili potiču iz kolekcije Instituta za zemljište. Metil estri ukupnih masnih kiselina su pripremani digestijom liofilizovane biomase u smesi toluol-metanol-sumporna kiselina i analizirani GC-MS metodom. Kod sojeva Sinorhizobium meliloti glavne komponente su 16:0, Z18; l, cj'19:0 i u manjem procentu cy 17:0, 17:0, 18:0, 16:1, 3-OH 14:0, 15:0 i 14:0 masne kiseline. Dobijeni rezultati su u saglasnosti sa literaturnim podacima, a odsustvo 20:3co 6,9.12r/s i 3-OH 16:0 masnih kiselina u svim hromatogramima se može objasniti razlikama u sastavu podloge korišćene za gajenje i načinu pripreme metil estara. Neefektivni soj (Nod+Fix-) sadrži znatno manje cy 17:0 kiseline. Dominantne komponente kod sojeva Bradyrhizobium japonicum su Z18: l i 16:0 masne kiseline. Pored toga detektovane su i cy 19:0, 18:0 and 16:1 masne kiseline. Uočene razlike u koncentraciji ovih minornih komponenata su verovatno posledica različite brzine rasta, pa na osnovu dobijenih rezultata nema korelacije između sadržaja masnih kiselina i efektivnosti azotofiksacije kod ispitivanih sojeva.",
publisher = "Unija bioloških naučnih društava Jugoslavije, Beograd",
journal = "Acta biologica iugoslavica - serija B: Mikrobiologija",
title = "The cellular fatty acid composition of Bradyrhizobum japonicum and Sinorhizobium meliloti strains, Ćelijske masne kiseline sojeva Bradyrhizobum japonicum i Sinorhizobium meliloti",
pages = "102-93",
number = "2",
volume = "43",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1257"
}

Gojgić-Cvijović, G., Radin, D., Miličić, B.,& Djoković, D.. (2006). The cellular fatty acid composition of Bradyrhizobum japonicum and Sinorhizobium meliloti strains. in Acta biologica iugoslavica - serija B: Mikrobiologija
Unija bioloških naučnih društava Jugoslavije, Beograd., 43(2), 93-102.
https://hdl.handle.net/21.15107/rcub_agrospace_1257

Gojgić-Cvijović G, Radin D, Miličić B, Djoković D. The cellular fatty acid composition of Bradyrhizobum japonicum and Sinorhizobium meliloti strains. in Acta biologica iugoslavica - serija B: Mikrobiologija. 2006;43(2):93-102.
https://hdl.handle.net/21.15107/rcub_agrospace_1257 .

Gojgić-Cvijović, Gordana, Radin, Dragoslava, Miličić, Bogić, Djoković, Dejan, "The cellular fatty acid composition of Bradyrhizobum japonicum and Sinorhizobium meliloti strains" in Acta biologica iugoslavica - serija B: Mikrobiologija, 43, no. 2 (2006):93-102,
https://hdl.handle.net/21.15107/rcub_agrospace_1257 .

TY  - JOUR
AU  - Radin, Dragoslava
AU  - Djerovski, Jelena
AU  - Radulović, Zorica
AU  - Radovanović, Mira
AU  - Pudja, Predrag
PY  - 2005
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1082
AB  - Kajmak was produced according to the production procedure proposed by Puđa Starčević and Radovanović, which enables standard composition and characteristics, as well as high microbiological quality of the product. Directly after collection, kajmak was inoculated with the mixture of lactic acid bacteria which are used as starter cultures: Lactococcus lactis ssp. lactis, Lc. lactis ssp. cremoris, Lc. lactis ssp. lactis bv. diacetylactis and Leuconostoc mesenteroides ssp. cremoris. As protective cultures, the following species were used: Lactobacillus rhamnosus and Propionbacterium freudenreichii ssp. shermanii. Maturation of kajmak took place on 12°C and 18°C. Kajmak surface was protected by coating with the wax layer. Kajmak composition and dynamics of starter growth were analyzed during 30 days of ripening. pH value of kajmak was decreasing in the first days of maturation and draped to 4.7 for 7 and 15 days when maturation took place at 18°C and 12"C, respectively. Growth of aroma producing bacteria was increasing from 106 cfu/g after inoculation to max. value of 108 cfu/g of kajmak. The kajmak samples which were ripened at the 12°C showed max. number of aroma producing bacteria at the 15th day of ripening, while at 18°C max. number was achieved after two days of maturation.
AB  - Proizvodnja kajmaka obavljena je po tehnološkom postupku Puđa, Starčević Radovanović (12) koji obezbeđuje standardni sastav i karakteristike, kao i visoku mikrobiološku ispravnost proizvoda. Kajmak je neposredno po izuzimanju inokulisan smešom starter kultura bakterija mlečne kiseline Lactococcus lactis ssp. lactis, Lc. lactis ssp. cremoris, Lc. lactis ssp. lactis bv. diacetylactis i Leuconostoc mesenteroides ssp. Cremoris, a kao protektivne kulture korišćene su vrste Lactobacillus rhamnosus i Propionbacterium freudenreichii ssp. shermanii. Zrenje kajmaka je obavljeno na temperaturama 12°C i 18°C u ambalaži pri čemu je po površini kajmaka nanesen sloj zaštitnog premaza u cilju zaštite od atmosferskih uticaja. Kajmak je ispitivan u toku jednomesečnog zrenja u pogledu hemijskog sastava i dinamike razvoja startera. pH vrednost kajmaka je opadala intenzivno u početku zrenja i ustalila se na vrednosti od oko 4,7 posle 7 dana zrenja na 18°C, odnosno 15 dana zrenja na 12°C. Razvoj aromogenih bakterija mlečne kiseline imao je trend porasta i povećavao se od 106 cfu/g nakon inokulacije do maksimalne vrednosti od oko 108 cfu/g kajmaka. U kajmaku koji je imao zrenje na 12°C maksimalni broj aromogenih bakterija postignut je 15. dana zrenja, dok je na 18°C maksimalan broj postignut već posle dva dana zrenja kajmaka.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Maturation of kajmak in controlled conditions
T1  - Zrenje kajmaka u kontrolisanim uslovima
EP  - 65
IS  - 1-2
SP  - 60
VL  - 16
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1082
ER  - 

@article{
author = "Radin, Dragoslava and Djerovski, Jelena and Radulović, Zorica and Radovanović, Mira and Pudja, Predrag",
year = "2005",
abstract = "Kajmak was produced according to the production procedure proposed by Puđa Starčević and Radovanović, which enables standard composition and characteristics, as well as high microbiological quality of the product. Directly after collection, kajmak was inoculated with the mixture of lactic acid bacteria which are used as starter cultures: Lactococcus lactis ssp. lactis, Lc. lactis ssp. cremoris, Lc. lactis ssp. lactis bv. diacetylactis and Leuconostoc mesenteroides ssp. cremoris. As protective cultures, the following species were used: Lactobacillus rhamnosus and Propionbacterium freudenreichii ssp. shermanii. Maturation of kajmak took place on 12°C and 18°C. Kajmak surface was protected by coating with the wax layer. Kajmak composition and dynamics of starter growth were analyzed during 30 days of ripening. pH value of kajmak was decreasing in the first days of maturation and draped to 4.7 for 7 and 15 days when maturation took place at 18°C and 12"C, respectively. Growth of aroma producing bacteria was increasing from 106 cfu/g after inoculation to max. value of 108 cfu/g of kajmak. The kajmak samples which were ripened at the 12°C showed max. number of aroma producing bacteria at the 15th day of ripening, while at 18°C max. number was achieved after two days of maturation., Proizvodnja kajmaka obavljena je po tehnološkom postupku Puđa, Starčević Radovanović (12) koji obezbeđuje standardni sastav i karakteristike, kao i visoku mikrobiološku ispravnost proizvoda. Kajmak je neposredno po izuzimanju inokulisan smešom starter kultura bakterija mlečne kiseline Lactococcus lactis ssp. lactis, Lc. lactis ssp. cremoris, Lc. lactis ssp. lactis bv. diacetylactis i Leuconostoc mesenteroides ssp. Cremoris, a kao protektivne kulture korišćene su vrste Lactobacillus rhamnosus i Propionbacterium freudenreichii ssp. shermanii. Zrenje kajmaka je obavljeno na temperaturama 12°C i 18°C u ambalaži pri čemu je po površini kajmaka nanesen sloj zaštitnog premaza u cilju zaštite od atmosferskih uticaja. Kajmak je ispitivan u toku jednomesečnog zrenja u pogledu hemijskog sastava i dinamike razvoja startera. pH vrednost kajmaka je opadala intenzivno u početku zrenja i ustalila se na vrednosti od oko 4,7 posle 7 dana zrenja na 18°C, odnosno 15 dana zrenja na 12°C. Razvoj aromogenih bakterija mlečne kiseline imao je trend porasta i povećavao se od 106 cfu/g nakon inokulacije do maksimalne vrednosti od oko 108 cfu/g kajmaka. U kajmaku koji je imao zrenje na 12°C maksimalni broj aromogenih bakterija postignut je 15. dana zrenja, dok je na 18°C maksimalan broj postignut već posle dva dana zrenja kajmaka.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Maturation of kajmak in controlled conditions, Zrenje kajmaka u kontrolisanim uslovima",
pages = "65-60",
number = "1-2",
volume = "16",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1082"
}

Radin, D., Djerovski, J., Radulović, Z., Radovanović, M.,& Pudja, P.. (2005). Maturation of kajmak in controlled conditions. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 16(1-2), 60-65.
https://hdl.handle.net/21.15107/rcub_agrospace_1082

Radin D, Djerovski J, Radulović Z, Radovanović M, Pudja P. Maturation of kajmak in controlled conditions. in Prehrambena industrija - mleko i mlečni proizvodi. 2005;16(1-2):60-65.
https://hdl.handle.net/21.15107/rcub_agrospace_1082 .

Radin, Dragoslava, Djerovski, Jelena, Radulović, Zorica, Radovanović, Mira, Pudja, Predrag, "Maturation of kajmak in controlled conditions" in Prehrambena industrija - mleko i mlečni proizvodi, 16, no. 1-2 (2005):60-65,
https://hdl.handle.net/21.15107/rcub_agrospace_1082 .

TY  - JOUR
AU  - Radulović, Zorica
AU  - Radin, Dragoslava
AU  - Barać, Miroljub
AU  - Djerovski, Jelena
AU  - Obradović, Dragojlo
PY  - 2005
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1023
AB  - Lactic acid bacteria strains isolated from autochthonous cheeses were researched. In products such as these, where starters were not added fermentation occurs as a result of natural flora present in the surrounding environment. Thirty thermophilic, mesophilic and citrate+ LAB strains were isolated by selective medium (LM17 agar and LDC agar) from 5 samples of autochthonous cheeses. They were exposed to further analysis and identification. After examination by Gram test and catalase test, 12 strains of LAB, were selected for further analysis. On the basis of lactose fermentation and acid production in 1% reconstituted skim milk, 6 homofermentative strains were selected, that also had good acidogenic activity. Their proteolytic ability to hydrolyze B-casein was examined by SDS polyacrilamid electrophoresis, where these strains showed different proteolytic activity. Determination of these strains by API Rapid ID 32 Strep tests showed that 4 strains belong to the Lactococcus lactis ssp. tech's and 2 strains to the Lactococcus lactis ssp. lactis biovar. diacetylactis.
AB  - Rad je obuhvatio karakterizaciju bakterija mlečne kiseline izolovanih iz autohtonih sireva proizvedenih na tradicionalan način, bez dodavanja starter kultura. Iz 5 uzoraka sira izvršena je izolacija 30 termofilnih mezofilnih i cit-rat+ sojeva BMK na odgovarajućim selektivnim podlogama (LM17 agar i LDC agar). Od izdvojenih čistih kultura, nakon određivanja Gram reakcije i katalaza testa, izabrano je 12 sojeva za dalja ispitivanja. Na osnovu načina fermentacije laktoze (homo-heterofermentacija)i acidogene sposobnosti praćene u 1% rekonstituisanom obranom mleku u toku 24 sata, selekcionisano je 6 sojeva koji su pokazali homofermentativnu aktivnost i dobru acidogenu sposobnost. Za ove sojeve je ispitana proteolitička aktivnost u odnosu na β-kazein, pomoću SDS poliakrilamidne elektroforeze, koja je pokazala međusobne razlike u sposobnosti razgradnje β-kazeina. Na kraju je izvršena njihova identifikacija pomoću API Rapid ID 32 Strep testa za laktokoke, i utvrđeno je da 4 soja pripadaju vrsti Lactococcus lactis ssp. lactis, a dva soja vrsti Lactococcus lactis ssp. lactis biovar. diacetylactis.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Characterization of autochthonous lactic acid bacteria genus Lactococcus
T1  - Karakterizacija autohtonih bakterija mlečne kiseline roda Lactococcus
EP  - 69
IS  - 1-2
SP  - 66
VL  - 16
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1023
ER  - 

@article{
author = "Radulović, Zorica and Radin, Dragoslava and Barać, Miroljub and Djerovski, Jelena and Obradović, Dragojlo",
year = "2005",
abstract = "Lactic acid bacteria strains isolated from autochthonous cheeses were researched. In products such as these, where starters were not added fermentation occurs as a result of natural flora present in the surrounding environment. Thirty thermophilic, mesophilic and citrate+ LAB strains were isolated by selective medium (LM17 agar and LDC agar) from 5 samples of autochthonous cheeses. They were exposed to further analysis and identification. After examination by Gram test and catalase test, 12 strains of LAB, were selected for further analysis. On the basis of lactose fermentation and acid production in 1% reconstituted skim milk, 6 homofermentative strains were selected, that also had good acidogenic activity. Their proteolytic ability to hydrolyze B-casein was examined by SDS polyacrilamid electrophoresis, where these strains showed different proteolytic activity. Determination of these strains by API Rapid ID 32 Strep tests showed that 4 strains belong to the Lactococcus lactis ssp. tech's and 2 strains to the Lactococcus lactis ssp. lactis biovar. diacetylactis., Rad je obuhvatio karakterizaciju bakterija mlečne kiseline izolovanih iz autohtonih sireva proizvedenih na tradicionalan način, bez dodavanja starter kultura. Iz 5 uzoraka sira izvršena je izolacija 30 termofilnih mezofilnih i cit-rat+ sojeva BMK na odgovarajućim selektivnim podlogama (LM17 agar i LDC agar). Od izdvojenih čistih kultura, nakon određivanja Gram reakcije i katalaza testa, izabrano je 12 sojeva za dalja ispitivanja. Na osnovu načina fermentacije laktoze (homo-heterofermentacija)i acidogene sposobnosti praćene u 1% rekonstituisanom obranom mleku u toku 24 sata, selekcionisano je 6 sojeva koji su pokazali homofermentativnu aktivnost i dobru acidogenu sposobnost. Za ove sojeve je ispitana proteolitička aktivnost u odnosu na β-kazein, pomoću SDS poliakrilamidne elektroforeze, koja je pokazala međusobne razlike u sposobnosti razgradnje β-kazeina. Na kraju je izvršena njihova identifikacija pomoću API Rapid ID 32 Strep testa za laktokoke, i utvrđeno je da 4 soja pripadaju vrsti Lactococcus lactis ssp. lactis, a dva soja vrsti Lactococcus lactis ssp. lactis biovar. diacetylactis.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Characterization of autochthonous lactic acid bacteria genus Lactococcus, Karakterizacija autohtonih bakterija mlečne kiseline roda Lactococcus",
pages = "69-66",
number = "1-2",
volume = "16",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1023"
}

Radulović, Z., Radin, D., Barać, M., Djerovski, J.,& Obradović, D.. (2005). Characterization of autochthonous lactic acid bacteria genus Lactococcus. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 16(1-2), 66-69.
https://hdl.handle.net/21.15107/rcub_agrospace_1023

Radulović Z, Radin D, Barać M, Djerovski J, Obradović D. Characterization of autochthonous lactic acid bacteria genus Lactococcus. in Prehrambena industrija - mleko i mlečni proizvodi. 2005;16(1-2):66-69.
https://hdl.handle.net/21.15107/rcub_agrospace_1023 .

Radulović, Zorica, Radin, Dragoslava, Barać, Miroljub, Djerovski, Jelena, Obradović, Dragojlo, "Characterization of autochthonous lactic acid bacteria genus Lactococcus" in Prehrambena industrija - mleko i mlečni proizvodi, 16, no. 1-2 (2005):66-69,
https://hdl.handle.net/21.15107/rcub_agrospace_1023 .

TY  - JOUR
AU  - Radulović, Zorica
AU  - Martinović, Aleksandra
AU  - Radin, Dragoslava
AU  - Obradović, D.
PY  - 2004
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/787
AB  - Lactic acid bacteria strains isolated from autochthonous cheeses of Sjenica were investigated. In those products, where starters were not added fermentation occurred as a result of natural flora present in the surrounding environment. Forty thermophilic, mesophilic and citrat+ LAB strains were isolated by selective mediums (MRS agar, LM17 agar and LDC agar) from 5 samples of Sjenica-cheeses. They were exposed to further analysis and identification. After examination by Gram test and catalase test, 13 strains of LAB, were selected for further analysis. On the basis of lactose fermentation way and acid production in 1% reconstituted skimed milk, 6 strains were selected. Determination of these strains by API 50 CHL and Rapid ID 32 Strep tests showed that 2 strains belonged to the Lactococcus lactis ssp. lactis, 2 strains to the Lactococcus lactis ssp. cremoris and 2 strains to the Lactobacillus para.paracasei.
AB  - U radu su izolovani i karakterisani sojevi bakterija mlečne kiseline izdvojeni iz sjeničkog sira, proizvedenog autohtonom tehnologijom, bez dodavanja starter kultura. Iz 5 uzoraka sjeničkog sira izvršena je izolacija 40 termofilnih, mezofilnih i citrat+ sojeva BMK na odgovarajućim selektivnim podlogama (MRS agar, LM17 agar i LDC agar). Ovi sojevi su dalje podvrgnuti ispitivanju na Gram reakciju i katalaza test, posle čega je izabrano 13 sojeva za dalja ispitivanja. Na osnovu načina fermentacije laktoze i acidogene sposonosti praćene u 1% rekonstituisanom obranom mleku selekcionisano je samo 6 sojeva. Determinacijom ovih sojeva pomoću API CHL 50 i Rapid ID 32 Strep testa, pokazalo se da 2 soja pripadaju vrsti Lactococcus lactis ssp. lactis, 2 soja Lactococcus lactis ssp. cremoris i 2 soja vrsti Lactobacillus para.paracasei.
PB  - Institut za stočarstvo, Beograd
T2  - Biotechnology in Animal Husbandry
T1  - Lactic acid bacteria strains isolated from Sjenica cheese
T1  - Bakterije mlečne kiseline izolovane iz sjeničkog sira
EP  - 54
IS  - 3-4
SP  - 49
VL  - 20
DO  - 10.2298/BAH0404049R
ER  - 

@article{
author = "Radulović, Zorica and Martinović, Aleksandra and Radin, Dragoslava and Obradović, D.",
year = "2004",
abstract = "Lactic acid bacteria strains isolated from autochthonous cheeses of Sjenica were investigated. In those products, where starters were not added fermentation occurred as a result of natural flora present in the surrounding environment. Forty thermophilic, mesophilic and citrat+ LAB strains were isolated by selective mediums (MRS agar, LM17 agar and LDC agar) from 5 samples of Sjenica-cheeses. They were exposed to further analysis and identification. After examination by Gram test and catalase test, 13 strains of LAB, were selected for further analysis. On the basis of lactose fermentation way and acid production in 1% reconstituted skimed milk, 6 strains were selected. Determination of these strains by API 50 CHL and Rapid ID 32 Strep tests showed that 2 strains belonged to the Lactococcus lactis ssp. lactis, 2 strains to the Lactococcus lactis ssp. cremoris and 2 strains to the Lactobacillus para.paracasei., U radu su izolovani i karakterisani sojevi bakterija mlečne kiseline izdvojeni iz sjeničkog sira, proizvedenog autohtonom tehnologijom, bez dodavanja starter kultura. Iz 5 uzoraka sjeničkog sira izvršena je izolacija 40 termofilnih, mezofilnih i citrat+ sojeva BMK na odgovarajućim selektivnim podlogama (MRS agar, LM17 agar i LDC agar). Ovi sojevi su dalje podvrgnuti ispitivanju na Gram reakciju i katalaza test, posle čega je izabrano 13 sojeva za dalja ispitivanja. Na osnovu načina fermentacije laktoze i acidogene sposonosti praćene u 1% rekonstituisanom obranom mleku selekcionisano je samo 6 sojeva. Determinacijom ovih sojeva pomoću API CHL 50 i Rapid ID 32 Strep testa, pokazalo se da 2 soja pripadaju vrsti Lactococcus lactis ssp. lactis, 2 soja Lactococcus lactis ssp. cremoris i 2 soja vrsti Lactobacillus para.paracasei.",
publisher = "Institut za stočarstvo, Beograd",
journal = "Biotechnology in Animal Husbandry",
title = "Lactic acid bacteria strains isolated from Sjenica cheese, Bakterije mlečne kiseline izolovane iz sjeničkog sira",
pages = "54-49",
number = "3-4",
volume = "20",
doi = "10.2298/BAH0404049R"
}

Radulović, Z., Martinović, A., Radin, D.,& Obradović, D.. (2004). Lactic acid bacteria strains isolated from Sjenica cheese. in Biotechnology in Animal Husbandry
Institut za stočarstvo, Beograd., 20(3-4), 49-54.
https://doi.org/10.2298/BAH0404049R

Radulović Z, Martinović A, Radin D, Obradović D. Lactic acid bacteria strains isolated from Sjenica cheese. in Biotechnology in Animal Husbandry. 2004;20(3-4):49-54.
doi:10.2298/BAH0404049R .

Radulović, Zorica, Martinović, Aleksandra, Radin, Dragoslava, Obradović, D., "Lactic acid bacteria strains isolated from Sjenica cheese" in Biotechnology in Animal Husbandry, 20, no. 3-4 (2004):49-54,
https://doi.org/10.2298/BAH0404049R . .

TY  - JOUR
AU  - Obradović, Dragojlo B.
AU  - Radin, Dragoslava
AU  - Pudja, Predrag
AU  - Karić, Andjelka S.
PY  - 2003
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/643
AB  - Traditionally, the most popular food delivery systems for probiotic strains have been freshly fermented milks, as well as unfermented milks with cultures added. However, in the development of functional dairy products Cheese could offer certain advantages as delivery systems of live probiotics to the gastrointestinal tract, which is the target organ. Cheeses having a higher pH than fermented milks, providing a more stable milieu could support long-term survival. Furthermore, the matrix, high fat content of cheeses may protect the organisms during passage through the gastrointestinal tract. There are relatively few reports concerning cheese as a carrier of probiotics, even though there are small number of probiotic cheeses currently on the market worldwide. Having in mind all of these data it is proposed that cheese could be an effective vehicle for delivery of probiotics to the consumer.
AB  - Proizvodnja sireva predstavlja jednu od najvitalnijih grana mlekarske industrije sa godišnjom stopom rasta od 2%, čemu sigurno pogoduje i globalizacija svetskog tržišta. Kada je u pitanju primena probiotika u sirarstvu, tu stvari, za razliku od fermentisanih napitaka, nisu dovoljno ispitane. Imajući u vidu pH sireva, oksidoredukcioni potencijal, hemijski sastav, strukturu, puferska svojstva, neosporno je da sirevi mogu biti dobri vektori za prenos probiotika. Međutim, trenutno je suviše mali broj sireva sa probioticima na tržištu, ali zato podaci dobijeni na osnovu eksperimenata deluju ohrabrujuće. S druge strane, nedostatak validnih medicinskih istraživanja o delovanju probiotika koji su konzumirani sa sirevima, takođe čini ovu oblast nedovoljno ispitanom. Ako se ima u vidu da proizvodnja funkcionalne hrane ima permanentnu ekspanziju, a da mlečni proizvodi tu zauzimaju vidno mesto, dâ se očekivati da će i sirevi sa probioticima dati doprinos tom trendu.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Application of probiotics in cheese manufacturing - state, perspective
T1  - Primena probiotika u proizvodnji sireva - stanje i perspektive
EP  - 10
IS  - 1-2
SP  - 7
VL  - 14
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_643
ER  - 

@article{
author = "Obradović, Dragojlo B. and Radin, Dragoslava and Pudja, Predrag and Karić, Andjelka S.",
year = "2003",
abstract = "Traditionally, the most popular food delivery systems for probiotic strains have been freshly fermented milks, as well as unfermented milks with cultures added. However, in the development of functional dairy products Cheese could offer certain advantages as delivery systems of live probiotics to the gastrointestinal tract, which is the target organ. Cheeses having a higher pH than fermented milks, providing a more stable milieu could support long-term survival. Furthermore, the matrix, high fat content of cheeses may protect the organisms during passage through the gastrointestinal tract. There are relatively few reports concerning cheese as a carrier of probiotics, even though there are small number of probiotic cheeses currently on the market worldwide. Having in mind all of these data it is proposed that cheese could be an effective vehicle for delivery of probiotics to the consumer., Proizvodnja sireva predstavlja jednu od najvitalnijih grana mlekarske industrije sa godišnjom stopom rasta od 2%, čemu sigurno pogoduje i globalizacija svetskog tržišta. Kada je u pitanju primena probiotika u sirarstvu, tu stvari, za razliku od fermentisanih napitaka, nisu dovoljno ispitane. Imajući u vidu pH sireva, oksidoredukcioni potencijal, hemijski sastav, strukturu, puferska svojstva, neosporno je da sirevi mogu biti dobri vektori za prenos probiotika. Međutim, trenutno je suviše mali broj sireva sa probioticima na tržištu, ali zato podaci dobijeni na osnovu eksperimenata deluju ohrabrujuće. S druge strane, nedostatak validnih medicinskih istraživanja o delovanju probiotika koji su konzumirani sa sirevima, takođe čini ovu oblast nedovoljno ispitanom. Ako se ima u vidu da proizvodnja funkcionalne hrane ima permanentnu ekspanziju, a da mlečni proizvodi tu zauzimaju vidno mesto, dâ se očekivati da će i sirevi sa probioticima dati doprinos tom trendu.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Application of probiotics in cheese manufacturing - state, perspective, Primena probiotika u proizvodnji sireva - stanje i perspektive",
pages = "10-7",
number = "1-2",
volume = "14",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_643"
}

Obradović, D. B., Radin, D., Pudja, P.,& Karić, A. S.. (2003). Application of probiotics in cheese manufacturing - state, perspective. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 14(1-2), 7-10.
https://hdl.handle.net/21.15107/rcub_agrospace_643

Obradović DB, Radin D, Pudja P, Karić AS. Application of probiotics in cheese manufacturing - state, perspective. in Prehrambena industrija - mleko i mlečni proizvodi. 2003;14(1-2):7-10.
https://hdl.handle.net/21.15107/rcub_agrospace_643 .

Obradović, Dragojlo B., Radin, Dragoslava, Pudja, Predrag, Karić, Andjelka S., "Application of probiotics in cheese manufacturing - state, perspective" in Prehrambena industrija - mleko i mlečni proizvodi, 14, no. 1-2 (2003):7-10,
https://hdl.handle.net/21.15107/rcub_agrospace_643 .