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

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

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

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

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

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

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

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

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

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

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 . .