TY  - JOUR
AU  - Laličić-Petronijević, Jovanka
AU  - Popov-Raljić, Jovanka
AU  - Obradović, Dragojlo
AU  - Radulović, Zorica
AU  - Paunović, Dušanka
AU  - Mirković, Milica
AU  - Pezo, Lato
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3788
AB  - The popularity of chocolate as food around the world combined with high level of health-related awareness of the contemporary consumer, imposed the idea of enriching composition of different kinds of chocolate with probiotic bacterial strains. In this study, two strains of probiotic bacteria, Lactobacillus acidophilus NCFM (R) and Bifidobacterium lactis HN019, were incorporated in milk and dark chocolate. Final products were kept at two temperatures (4 degrees C and 20 degrees C) at which viability of added strains was monitored with the aim of determining the recommended storage temperature. In order to determine the effects of probiotics an examination of their sensory and rheological properties was carried out immediately after production (0-30 days) and during storage of 90 and 180 days. Based on the obtained results it can be seen that the probiotic strain L. acidophilus NCFM (R) exerted higher viability compared to strain B. lactis HN019 in both kinds of chocolates, while a greater number of cells of both strains was determined at 4 degrees C. The increase in yield stress of chocolates with probiotics with larger granulation was observed, while the apparent and plastic viscosity did not experience major changes. Despite the occasionally noticed sandiness, sensory properties of chocolates were not significantly changed during storage.
PB  - Elsevier, Amsterdam
T2  - Journal of Functional Foods
T1  - Viability of probiotic strains Lactobacillus acidophilus NCFM (R) and Bifidobacterium lactis HN019 and their impact on sensory and theological properties of milk and dark chocolates during storage for 180 days
EP  - 550
SP  - 541
VL  - 15
DO  - 10.1016/j.jff.2015.03.046
ER  - 

@article{
author = "Laličić-Petronijević, Jovanka and Popov-Raljić, Jovanka and Obradović, Dragojlo and Radulović, Zorica and Paunović, Dušanka and Mirković, Milica and Pezo, Lato",
year = "2015",
abstract = "The popularity of chocolate as food around the world combined with high level of health-related awareness of the contemporary consumer, imposed the idea of enriching composition of different kinds of chocolate with probiotic bacterial strains. In this study, two strains of probiotic bacteria, Lactobacillus acidophilus NCFM (R) and Bifidobacterium lactis HN019, were incorporated in milk and dark chocolate. Final products were kept at two temperatures (4 degrees C and 20 degrees C) at which viability of added strains was monitored with the aim of determining the recommended storage temperature. In order to determine the effects of probiotics an examination of their sensory and rheological properties was carried out immediately after production (0-30 days) and during storage of 90 and 180 days. Based on the obtained results it can be seen that the probiotic strain L. acidophilus NCFM (R) exerted higher viability compared to strain B. lactis HN019 in both kinds of chocolates, while a greater number of cells of both strains was determined at 4 degrees C. The increase in yield stress of chocolates with probiotics with larger granulation was observed, while the apparent and plastic viscosity did not experience major changes. Despite the occasionally noticed sandiness, sensory properties of chocolates were not significantly changed during storage.",
publisher = "Elsevier, Amsterdam",
journal = "Journal of Functional Foods",
title = "Viability of probiotic strains Lactobacillus acidophilus NCFM (R) and Bifidobacterium lactis HN019 and their impact on sensory and theological properties of milk and dark chocolates during storage for 180 days",
pages = "550-541",
volume = "15",
doi = "10.1016/j.jff.2015.03.046"
}

Laličić-Petronijević, J., Popov-Raljić, J., Obradović, D., Radulović, Z., Paunović, D., Mirković, M.,& Pezo, L.. (2015). Viability of probiotic strains Lactobacillus acidophilus NCFM (R) and Bifidobacterium lactis HN019 and their impact on sensory and theological properties of milk and dark chocolates during storage for 180 days. in Journal of Functional Foods
Elsevier, Amsterdam., 15, 541-550.
https://doi.org/10.1016/j.jff.2015.03.046

Laličić-Petronijević J, Popov-Raljić J, Obradović D, Radulović Z, Paunović D, Mirković M, Pezo L. Viability of probiotic strains Lactobacillus acidophilus NCFM (R) and Bifidobacterium lactis HN019 and their impact on sensory and theological properties of milk and dark chocolates during storage for 180 days. in Journal of Functional Foods. 2015;15:541-550.
doi:10.1016/j.jff.2015.03.046 .

Laličić-Petronijević, Jovanka, Popov-Raljić, Jovanka, Obradović, Dragojlo, Radulović, Zorica, Paunović, Dušanka, Mirković, Milica, Pezo, Lato, "Viability of probiotic strains Lactobacillus acidophilus NCFM (R) and Bifidobacterium lactis HN019 and their impact on sensory and theological properties of milk and dark chocolates during storage for 180 days" in Journal of Functional Foods, 15 (2015):541-550,
https://doi.org/10.1016/j.jff.2015.03.046 . .

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

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

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

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

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

TY  - JOUR
AU  - Radulović, Zorica
AU  - Miočinović, Jelena
AU  - Pudja, Predrag
AU  - Barać, Miroljub
AU  - Miloradović, Zorana
AU  - Paunović, Dušanka
AU  - Obradović, Dragojlo
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2421
AB  - The effects of autochthonous strains of lactic acid bacteria on the characteristics of white brined cheeses were studied throughout 90 days of ripening. Cheese A was produced with strains: Lactococcus lactis ssp. lactis 653, Lactococcus lactis ssp. cremoris 656, Lactococcus lactis ssp. locus biovar. aiacetylactis 07 and Lactobacillus paracasei ssp. paracasei 08 (8:5:5:2) and cheese B with strains. Lactococcus laths ssp. lactis 195, Lactococcus lactis ssp. cremoris 656 and Lactococcus lactis ssp. laths biovar. diacetylactis 07 (10:5:5). The lactococci counts in both cheeses and lactobacilli count in cheese A. remained at a high level, while lactobacilli count in cheese B increased through the ripening. No significant differences (P lt 0.05) were found in the gross composition of the experimental cheeses, although the pH values were lower in cheese A. Proteolysis was assessed by the water-soluble nitrogen fractions, 5%-phosphotungstic-acid-soluble nitrogen fractions and SDS-PAGE-electrophoresis. Both experimental cheeses were characterized by a high rate of proteolysis. According to sensory evaluation, experimental cheeses received high total scores. The results show that autochthonous strains of lactic acid bacteria can be successfully applied in white brined cheeses production.
PB  - Croatian Dairy Union
T2  - Mljekarstvo
T1  - The application of autochthonous lactic acid bacteria in white brined cheese production
EP  - 25
IS  - 1
SP  - 15
VL  - 61
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2421
ER  - 

@article{
author = "Radulović, Zorica and Miočinović, Jelena and Pudja, Predrag and Barać, Miroljub and Miloradović, Zorana and Paunović, Dušanka and Obradović, Dragojlo",
year = "2011",
abstract = "The effects of autochthonous strains of lactic acid bacteria on the characteristics of white brined cheeses were studied throughout 90 days of ripening. Cheese A was produced with strains: Lactococcus lactis ssp. lactis 653, Lactococcus lactis ssp. cremoris 656, Lactococcus lactis ssp. locus biovar. aiacetylactis 07 and Lactobacillus paracasei ssp. paracasei 08 (8:5:5:2) and cheese B with strains. Lactococcus laths ssp. lactis 195, Lactococcus lactis ssp. cremoris 656 and Lactococcus lactis ssp. laths biovar. diacetylactis 07 (10:5:5). The lactococci counts in both cheeses and lactobacilli count in cheese A. remained at a high level, while lactobacilli count in cheese B increased through the ripening. No significant differences (P lt 0.05) were found in the gross composition of the experimental cheeses, although the pH values were lower in cheese A. Proteolysis was assessed by the water-soluble nitrogen fractions, 5%-phosphotungstic-acid-soluble nitrogen fractions and SDS-PAGE-electrophoresis. Both experimental cheeses were characterized by a high rate of proteolysis. According to sensory evaluation, experimental cheeses received high total scores. The results show that autochthonous strains of lactic acid bacteria can be successfully applied in white brined cheeses production.",
publisher = "Croatian Dairy Union",
journal = "Mljekarstvo",
title = "The application of autochthonous lactic acid bacteria in white brined cheese production",
pages = "25-15",
number = "1",
volume = "61",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2421"
}

Radulović, Z., Miočinović, J., Pudja, P., Barać, M., Miloradović, Z., Paunović, D.,& Obradović, D.. (2011). The application of autochthonous lactic acid bacteria in white brined cheese production. in Mljekarstvo
Croatian Dairy Union., 61(1), 15-25.
https://hdl.handle.net/21.15107/rcub_agrospace_2421

Radulović Z, Miočinović J, Pudja P, Barać M, Miloradović Z, Paunović D, Obradović D. The application of autochthonous lactic acid bacteria in white brined cheese production. in Mljekarstvo. 2011;61(1):15-25.
https://hdl.handle.net/21.15107/rcub_agrospace_2421 .

Radulović, Zorica, Miočinović, Jelena, Pudja, Predrag, Barać, Miroljub, Miloradović, Zorana, Paunović, Dušanka, Obradović, Dragojlo, "The application of autochthonous lactic acid bacteria in white brined cheese production" in Mljekarstvo, 61, no. 1 (2011):15-25,
https://hdl.handle.net/21.15107/rcub_agrospace_2421 .

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  - Djerovski, Jelena
AU  - Radulović, Zorica
AU  - Barać, Miroljub
AU  - Paunović, Dušanka
AU  - Obradović, Dragojlo
AU  - Pudja, Predrag
PY  - 2008
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1684
AB  - Autochthonous lactic acid bacteria, isolated from traditional white brined cheeses, were applied as starter cultures in cheese production. The effects of their activity were studied during 90 days of white brined cheeses ripening. The cheese A was produced with Lactococcus lactis ssp. lactis 53, Lc. lctis ssp. lactis bv. diacetylactis 07, Lactobacillus paracasei 08 and cheese B was made with Lactococcus lactis spp. lactis 19, Lc. lactis ssp. cremoris 56, Lc. Lactis ssp. lactis bv. diacetylactis 07, as starter cultures. At each ripening time (30-60-90 days), changes of starter culture cells number and chemical composition of cheeses were monitored. Proteolysis was assessed by the water-soluble fractions (WSN), soluble fractions in 5%PTA (PTA-N) and SDS PAGE electrophoresis. The number of starter culture cells maintained at the high level of 6-8 log CFU/g, during the monitored cheese ripening period. There was no significant influence of the different starter cultures on the gross chemical composition, but the course of proteolytic changes was slightly different. The cheese A exhibited the higher rate of proteolysis in the early ripening stages. At 30-day-old cheese A the content of WSN/TN and PTA-N/TN was 16.54% and 2.54%, while residual αs-casein and β-casein were 26.12% and 36.71% respectively. Data for the content of WSN/TN and PTA-N/TN of cheese B was 14.36% and 2.41%, while residual αs-casein and β-casein were 52.37% and 46.11% respectively. At the end of observed ripening period (90 days), the proteolytic changes of cheese B were more intensive (residual αs-casein and β-casein were 17.33% and 18.43%, respectively) than of cheese A (22.58% and 33.63%, respectively). The sensory evaluation showed that white brined cheeses achieved high total scores at the each ripening time. Isolated and selected autochthonous LAB could be applied as starter culture in white brined cheese production. The using of autochthonous LAB provides white brined cheese with specific sensory characteristics, as well as high and standard product quality. .
AB  - Autohtone bakterije mlečne kiseline, izolovane iz tradicionalnih belih sireva, primenjene su kao starter kulture u proizvodnji sireva u salamuri. Uticaj njihove aktivnosti na zrenje sireva je praćen tokom 90 dana zrenja. Sir A je proizveden primenom starter-kulture: Lactococcus lactis ssp. lactis 53, Lc. lctis ssp. lactis bv. diacetylactis 07, Lactobacillus paracasei 08, a sir B: Lactococcus lactis spp. lactis 19, Lc. lactis ssp. cremoris 56 i Lc. Lactis ssp. lactis bv. diacetylactis 07. Promene hemijskog sastava sireva su praćene tridesetog, šezdesetog i devedesetog dana zrenja. Proteolitičke promene su praćene određivanjem rastvorljivog azota u vodi (RN), rastvorljivog azota u 5% fosfovolframskoj kiselini (PTA-N) i SDS PAGE elektroforezom. Primena različitih starter-kultura nije značajno uticala na hemijski sastav sireva, osim kod proteolitičkih promena, koje su se značajno razlikovale tokom zrenja sireva. Kod sira A je utvrđena jača proteolitička razgradnja u početnoj fazi zrenja. U tridesetom danu zrenja sira A sadržaj RN u ukupnom azotu (RN/UN) iznosio je 16,54%, a PTA-N/UN 2,54%, dok je rezidualni αs-kazein bio 26.12%, a rezidualni β-kazein 36.71%. Sadržaj RN/UN i PTA-N/UN kod sira B iznosio je 14.36% i 2.41%, a sadržaj rezidua αs-kazeina i β-kazeina 52.37% i 46.11%. Na kraju posmatranog perioda zrenja (devedeseti dan), proteolitičke promene kod sira B bile su intenzivnije (rezidualni αs-kazein 17.33% i β-kazein 18.43%), nego kod sira A (22.58% i 33.63%). Senzorna ocena je pokazala da su sirevi A i B ocenjeni visokim ocenama tokom celog perioda zrenja. Izolovane i selektovane autohtone BMK mogu da se primene kao starter-kulture u proizvodnji belih sireva u salamuri. Upotreba autohtonih BMK obezbeđuje specifična senzorna svojstva ovih sireva, kao i visok standardan kvalitet. .
PB  - Društvo za ishranu Srbije, Beograd
T2  - Hrana i ishrana
T1  - Application of autochthonous lactic acid bacteria in the white brined cheese production
T1  - Primena autohtonih bakterija mlečne kiseline u proizvodnji belih sireva u salamuri
EP  - 54
IS  - 1-4
SP  - 49
VL  - 49
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1684
ER  - 

@article{
author = "Djerovski, Jelena and Radulović, Zorica and Barać, Miroljub and Paunović, Dušanka and Obradović, Dragojlo and Pudja, Predrag",
year = "2008",
abstract = "Autochthonous lactic acid bacteria, isolated from traditional white brined cheeses, were applied as starter cultures in cheese production. The effects of their activity were studied during 90 days of white brined cheeses ripening. The cheese A was produced with Lactococcus lactis ssp. lactis 53, Lc. lctis ssp. lactis bv. diacetylactis 07, Lactobacillus paracasei 08 and cheese B was made with Lactococcus lactis spp. lactis 19, Lc. lactis ssp. cremoris 56, Lc. Lactis ssp. lactis bv. diacetylactis 07, as starter cultures. At each ripening time (30-60-90 days), changes of starter culture cells number and chemical composition of cheeses were monitored. Proteolysis was assessed by the water-soluble fractions (WSN), soluble fractions in 5%PTA (PTA-N) and SDS PAGE electrophoresis. The number of starter culture cells maintained at the high level of 6-8 log CFU/g, during the monitored cheese ripening period. There was no significant influence of the different starter cultures on the gross chemical composition, but the course of proteolytic changes was slightly different. The cheese A exhibited the higher rate of proteolysis in the early ripening stages. At 30-day-old cheese A the content of WSN/TN and PTA-N/TN was 16.54% and 2.54%, while residual αs-casein and β-casein were 26.12% and 36.71% respectively. Data for the content of WSN/TN and PTA-N/TN of cheese B was 14.36% and 2.41%, while residual αs-casein and β-casein were 52.37% and 46.11% respectively. At the end of observed ripening period (90 days), the proteolytic changes of cheese B were more intensive (residual αs-casein and β-casein were 17.33% and 18.43%, respectively) than of cheese A (22.58% and 33.63%, respectively). The sensory evaluation showed that white brined cheeses achieved high total scores at the each ripening time. Isolated and selected autochthonous LAB could be applied as starter culture in white brined cheese production. The using of autochthonous LAB provides white brined cheese with specific sensory characteristics, as well as high and standard product quality. ., Autohtone bakterije mlečne kiseline, izolovane iz tradicionalnih belih sireva, primenjene su kao starter kulture u proizvodnji sireva u salamuri. Uticaj njihove aktivnosti na zrenje sireva je praćen tokom 90 dana zrenja. Sir A je proizveden primenom starter-kulture: Lactococcus lactis ssp. lactis 53, Lc. lctis ssp. lactis bv. diacetylactis 07, Lactobacillus paracasei 08, a sir B: Lactococcus lactis spp. lactis 19, Lc. lactis ssp. cremoris 56 i Lc. Lactis ssp. lactis bv. diacetylactis 07. Promene hemijskog sastava sireva su praćene tridesetog, šezdesetog i devedesetog dana zrenja. Proteolitičke promene su praćene određivanjem rastvorljivog azota u vodi (RN), rastvorljivog azota u 5% fosfovolframskoj kiselini (PTA-N) i SDS PAGE elektroforezom. Primena različitih starter-kultura nije značajno uticala na hemijski sastav sireva, osim kod proteolitičkih promena, koje su se značajno razlikovale tokom zrenja sireva. Kod sira A je utvrđena jača proteolitička razgradnja u početnoj fazi zrenja. U tridesetom danu zrenja sira A sadržaj RN u ukupnom azotu (RN/UN) iznosio je 16,54%, a PTA-N/UN 2,54%, dok je rezidualni αs-kazein bio 26.12%, a rezidualni β-kazein 36.71%. Sadržaj RN/UN i PTA-N/UN kod sira B iznosio je 14.36% i 2.41%, a sadržaj rezidua αs-kazeina i β-kazeina 52.37% i 46.11%. Na kraju posmatranog perioda zrenja (devedeseti dan), proteolitičke promene kod sira B bile su intenzivnije (rezidualni αs-kazein 17.33% i β-kazein 18.43%), nego kod sira A (22.58% i 33.63%). Senzorna ocena je pokazala da su sirevi A i B ocenjeni visokim ocenama tokom celog perioda zrenja. Izolovane i selektovane autohtone BMK mogu da se primene kao starter-kulture u proizvodnji belih sireva u salamuri. Upotreba autohtonih BMK obezbeđuje specifična senzorna svojstva ovih sireva, kao i visok standardan kvalitet. .",
publisher = "Društvo za ishranu Srbije, Beograd",
journal = "Hrana i ishrana",
title = "Application of autochthonous lactic acid bacteria in the white brined cheese production, Primena autohtonih bakterija mlečne kiseline u proizvodnji belih sireva u salamuri",
pages = "54-49",
number = "1-4",
volume = "49",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1684"
}

Djerovski, J., Radulović, Z., Barać, M., Paunović, D., Obradović, D.,& Pudja, P.. (2008). Application of autochthonous lactic acid bacteria in the white brined cheese production. in Hrana i ishrana
Društvo za ishranu Srbije, Beograd., 49(1-4), 49-54.
https://hdl.handle.net/21.15107/rcub_agrospace_1684

Djerovski J, Radulović Z, Barać M, Paunović D, Obradović D, Pudja P. Application of autochthonous lactic acid bacteria in the white brined cheese production. in Hrana i ishrana. 2008;49(1-4):49-54.
https://hdl.handle.net/21.15107/rcub_agrospace_1684 .

Djerovski, Jelena, Radulović, Zorica, Barać, Miroljub, Paunović, Dušanka, Obradović, Dragojlo, Pudja, Predrag, "Application of autochthonous lactic acid bacteria in the white brined cheese production" in Hrana i ishrana, 49, no. 1-4 (2008):49-54,
https://hdl.handle.net/21.15107/rcub_agrospace_1684 .

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  - Djerovski, Jelena
AU  - Pudja, Predrag
AU  - Radulović, Zorica
AU  - Obradović, Dragojlo
AU  - Martinović, Maja
PY  - 2007
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1552
AB  - UF cheeses in brine have a significant place in the production and consumption of dairy products on the home market. The influence of probiotic bacteria on the composition and sensory properties of UF cheeses during ripening, as well as the number of starter bacteria and viability of probiotic bacteria were researched. Control cheese (cheese A), was produced according to standard production procedure. Probiotic culture which contains Lb. acidophilus and Bifidobacterium sp. was used as adjunct starter culture for the production of experimental cheese (cheese B). Composition and pH value did not differ significantly between the cheeses. The starter bacteria numbers were on the high level in both cheeses during ripening period. The level of Lactobacillus acidophilus was high (> 7 log cfu/g) during overall ripening period, which enables the positive effects on health. Bifidobacterium sp., was maintained on the high level during 10 days of ripening and than decreased to 6 log cfu/g. Cheese B was graded much better then cheese A (about 90% and 70% of max. quality, respectively) suggesting that the usage of probitic bacteria may improve sensory, particularly flavour UF cheese characteristics.
AB  - Sirevi u salamuri od UF mleka predstavljaju značajnu grupu sireva u domaćoj proizvodnji i potrošnji proizvoda od mleka. Cilj rada je bio da se ispita uticaj probiotskih bakterija na sastav i senzorne karakteristike sireva od UF mleka, broj starterskih bakterija, kao i vijabilnost probiotskih bakterija tokom njihovog zrenja u salamuri. Kontrolni sir, sir A, proizveden je, prema standardnom postupku proizvodnje, dok je kod eksperimentalnog sira, sira B pored osnovnog startera, kao dopunski starter korišćena probiotska kultura koji sadrži Lb. acidophilus i Bifidobacterium sp. Hemijski sastav i pH vrednost se ne razlikuju značajno između ispitivanih sireva. Broj starter bakterija se zadržava na visokom nivou kod oba sira tokom ispitivanog perioda. Kod sira B broj Lb. acidophilus se zadržava na visokom nivou {> 7 log cfu/g) tokom čitavog ispitivanog perioda, što je neophodno za postizanje pozffivnih efekata na zdravlje potrošača. Bifidobacterium sp. u toku prvih 10 dana ostaje na visokom nivou, a zatim opada i do kraja ispitivanog perioda ostaje na nivou 6 log cfu/g. Senzorna ocena sira B (oko 90% od max. kvaliteta) je znatno povoljnija u odnosu na kontrolni sir A (oko 70% max. kvaliteta), što upućuje na zaključak da se korišćenjem probiotskih bakterija ostvaruje poboljšanje senzornih karakteristika sireva proizvedenih od UF mleka, posebno u pogledu ukusa i mirisa.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - The ripening of uf white brined cheeses made with probiotic culture
T1  - Zrenje sireva od UF mleka sa probiotskim kulturama
EP  - 80
IS  - 1-2
SP  - 76
VL  - 18
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1552
ER  - 

@article{
author = "Djerovski, Jelena and Pudja, Predrag and Radulović, Zorica and Obradović, Dragojlo and Martinović, Maja",
year = "2007",
abstract = "UF cheeses in brine have a significant place in the production and consumption of dairy products on the home market. The influence of probiotic bacteria on the composition and sensory properties of UF cheeses during ripening, as well as the number of starter bacteria and viability of probiotic bacteria were researched. Control cheese (cheese A), was produced according to standard production procedure. Probiotic culture which contains Lb. acidophilus and Bifidobacterium sp. was used as adjunct starter culture for the production of experimental cheese (cheese B). Composition and pH value did not differ significantly between the cheeses. The starter bacteria numbers were on the high level in both cheeses during ripening period. The level of Lactobacillus acidophilus was high (> 7 log cfu/g) during overall ripening period, which enables the positive effects on health. Bifidobacterium sp., was maintained on the high level during 10 days of ripening and than decreased to 6 log cfu/g. Cheese B was graded much better then cheese A (about 90% and 70% of max. quality, respectively) suggesting that the usage of probitic bacteria may improve sensory, particularly flavour UF cheese characteristics., Sirevi u salamuri od UF mleka predstavljaju značajnu grupu sireva u domaćoj proizvodnji i potrošnji proizvoda od mleka. Cilj rada je bio da se ispita uticaj probiotskih bakterija na sastav i senzorne karakteristike sireva od UF mleka, broj starterskih bakterija, kao i vijabilnost probiotskih bakterija tokom njihovog zrenja u salamuri. Kontrolni sir, sir A, proizveden je, prema standardnom postupku proizvodnje, dok je kod eksperimentalnog sira, sira B pored osnovnog startera, kao dopunski starter korišćena probiotska kultura koji sadrži Lb. acidophilus i Bifidobacterium sp. Hemijski sastav i pH vrednost se ne razlikuju značajno između ispitivanih sireva. Broj starter bakterija se zadržava na visokom nivou kod oba sira tokom ispitivanog perioda. Kod sira B broj Lb. acidophilus se zadržava na visokom nivou {> 7 log cfu/g) tokom čitavog ispitivanog perioda, što je neophodno za postizanje pozffivnih efekata na zdravlje potrošača. Bifidobacterium sp. u toku prvih 10 dana ostaje na visokom nivou, a zatim opada i do kraja ispitivanog perioda ostaje na nivou 6 log cfu/g. Senzorna ocena sira B (oko 90% od max. kvaliteta) je znatno povoljnija u odnosu na kontrolni sir A (oko 70% max. kvaliteta), što upućuje na zaključak da se korišćenjem probiotskih bakterija ostvaruje poboljšanje senzornih karakteristika sireva proizvedenih od UF mleka, posebno u pogledu ukusa i mirisa.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "The ripening of uf white brined cheeses made with probiotic culture, Zrenje sireva od UF mleka sa probiotskim kulturama",
pages = "80-76",
number = "1-2",
volume = "18",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1552"
}

Djerovski, J., Pudja, P., Radulović, Z., Obradović, D.,& Martinović, M.. (2007). The ripening of uf white brined cheeses made with probiotic culture. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 18(1-2), 76-80.
https://hdl.handle.net/21.15107/rcub_agrospace_1552

Djerovski J, Pudja P, Radulović Z, Obradović D, Martinović M. The ripening of uf white brined cheeses made with probiotic culture. in Prehrambena industrija - mleko i mlečni proizvodi. 2007;18(1-2):76-80.
https://hdl.handle.net/21.15107/rcub_agrospace_1552 .

Djerovski, Jelena, Pudja, Predrag, Radulović, Zorica, Obradović, Dragojlo, Martinović, Maja, "The ripening of uf white brined cheeses made with probiotic culture" in Prehrambena industrija - mleko i mlečni proizvodi, 18, no. 1-2 (2007):76-80,
https://hdl.handle.net/21.15107/rcub_agrospace_1552 .

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  - Martinović, Aleksandra
AU  - Radulović, Zorica
AU  - Wind, Anette
AU  - Janzen, T.
AU  - Obradović, Dragojlo
PY  - 2005
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/925
AB  - The natural community of lactic acid bacteria isolated from farmhouse fermented milk products has been investigated. In such products, where no starters are added, fermentation occurs as a result of natural flora present in the surrounding environment. A total of 200 isolated strains were examined for their acidification activity and EPS formation. Out of the 200 isolated strains, 27 strains were selected for further investigation. They were further identified by 16S rRNA sequencing in order to obtain the identification at species level, which showed that 14 strains belong to Lactococcus lactis subsp. lactis, 10 of them to Lactobacillus sp and 3 strains belongs to Leuconostoc sp. To differentiate between strains the pulsed-field gel electrophoresis (PFGE) patterns, of 15 isolated lactococcal strains, was generated using Smal or Ascl. Unrelated strains yielded different patterns of digestion products. The plasmid isolation of these strains has also been conducted in order to compare these results to patterns of PFGE. Phage typing of the Lactococcus sp. strains has been conducted. All lactococcal strains were resistant against 41 phages (Chr. Hansen phage collection) representing the major phage groups known for Lactococcus. These results indicate that the strains represent a possible tool for cultures that have not been exposed to any industrial selection.
AB  - U ovom radu su proučavani sojevi bakterija mlečne kiseline izolovani iz autohtonih fermentisanih mlečnih proizvoda. Kod ovih proizvoda, kojima se ne dodaju starter kulture, fermentacija se odigrava kao rezultat aktivnosti prirodne mikroflore koja je prisutna u okolnoj sredini. Kod ukupno 200 sojeva proučavana je njihova sposobnost acidifikacije i sposobnost stvaranja egzopolisaharida (EPS). Od ukupno 200 izolovanih sojeva selektovano je njih 27 koji su podvrgnuti daljem proučavanju. Nakon ove selekcije, sojevi su identifikovani 16S rRNA sekvenciranjem u cilju njihove identifikacije na nivou vrste. Od 27 selektovanih sojeva, 14 je pripadalo vrsti Lactococcus lactis subsp. Lactis, 3 soja je pripadalo vrsti Leuconostoc spp., dok je 10 sojeva pripadalo vrsti Lactobacillus sp. Da bi se utvrdile razlike između različitih sojeva urađena je analiza uz korišćenje elektroforeze u pulsirajućem električnom polju (PFGE), a matrice su dobijene uz korišćenje Smal i AscI restrikcionih enzima. Sojevi koji nisu u srodstvu dali su različite matrice digestionih produkata. Izvršena je i izolacija plazmida iz ovih sojeva kako bi se potvrdili rezultati dobijeni PFGE tehnikom. Takođe je izvršena i fagotipizacija sojeva za sve sojeve za koje je dokazano da pripadaju vrsti Lactococcus sp. Svi laktokokni sojevi su bili rezistentni na 41 fag (kolekcija faga kompanije Chr. Hansen) koji predstavljaju grupu bakteriofaga koji su najčešći za vrstu Lactococcus. Dobijeni rezultati ukazuju na to da proučavani sojevi predstavljaju mogući izvor kultura koji do sada nisu bili izloženi bilo kakvoj industrijskoj selekciji.
PB  - Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd
T2  - Acta veterinaria
T1  - Isolation and characterization of bacterial flora from farmhouse fermented milk products of Serbia and Montenegro
T1  - Izolacija i karakterizacija bakterijske flore iz autohtonih fermentisanih proizvoda Srbije i Crne Gore
EP  - 318
IS  - 4
SP  - 307
VL  - 55
DO  - 10.2298/AVB0504307M
ER  - 

@article{
author = "Martinović, Aleksandra and Radulović, Zorica and Wind, Anette and Janzen, T. and Obradović, Dragojlo",
year = "2005",
abstract = "The natural community of lactic acid bacteria isolated from farmhouse fermented milk products has been investigated. In such products, where no starters are added, fermentation occurs as a result of natural flora present in the surrounding environment. A total of 200 isolated strains were examined for their acidification activity and EPS formation. Out of the 200 isolated strains, 27 strains were selected for further investigation. They were further identified by 16S rRNA sequencing in order to obtain the identification at species level, which showed that 14 strains belong to Lactococcus lactis subsp. lactis, 10 of them to Lactobacillus sp and 3 strains belongs to Leuconostoc sp. To differentiate between strains the pulsed-field gel electrophoresis (PFGE) patterns, of 15 isolated lactococcal strains, was generated using Smal or Ascl. Unrelated strains yielded different patterns of digestion products. The plasmid isolation of these strains has also been conducted in order to compare these results to patterns of PFGE. Phage typing of the Lactococcus sp. strains has been conducted. All lactococcal strains were resistant against 41 phages (Chr. Hansen phage collection) representing the major phage groups known for Lactococcus. These results indicate that the strains represent a possible tool for cultures that have not been exposed to any industrial selection., U ovom radu su proučavani sojevi bakterija mlečne kiseline izolovani iz autohtonih fermentisanih mlečnih proizvoda. Kod ovih proizvoda, kojima se ne dodaju starter kulture, fermentacija se odigrava kao rezultat aktivnosti prirodne mikroflore koja je prisutna u okolnoj sredini. Kod ukupno 200 sojeva proučavana je njihova sposobnost acidifikacije i sposobnost stvaranja egzopolisaharida (EPS). Od ukupno 200 izolovanih sojeva selektovano je njih 27 koji su podvrgnuti daljem proučavanju. Nakon ove selekcije, sojevi su identifikovani 16S rRNA sekvenciranjem u cilju njihove identifikacije na nivou vrste. Od 27 selektovanih sojeva, 14 je pripadalo vrsti Lactococcus lactis subsp. Lactis, 3 soja je pripadalo vrsti Leuconostoc spp., dok je 10 sojeva pripadalo vrsti Lactobacillus sp. Da bi se utvrdile razlike između različitih sojeva urađena je analiza uz korišćenje elektroforeze u pulsirajućem električnom polju (PFGE), a matrice su dobijene uz korišćenje Smal i AscI restrikcionih enzima. Sojevi koji nisu u srodstvu dali su različite matrice digestionih produkata. Izvršena je i izolacija plazmida iz ovih sojeva kako bi se potvrdili rezultati dobijeni PFGE tehnikom. Takođe je izvršena i fagotipizacija sojeva za sve sojeve za koje je dokazano da pripadaju vrsti Lactococcus sp. Svi laktokokni sojevi su bili rezistentni na 41 fag (kolekcija faga kompanije Chr. Hansen) koji predstavljaju grupu bakteriofaga koji su najčešći za vrstu Lactococcus. Dobijeni rezultati ukazuju na to da proučavani sojevi predstavljaju mogući izvor kultura koji do sada nisu bili izloženi bilo kakvoj industrijskoj selekciji.",
publisher = "Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd",
journal = "Acta veterinaria",
title = "Isolation and characterization of bacterial flora from farmhouse fermented milk products of Serbia and Montenegro, Izolacija i karakterizacija bakterijske flore iz autohtonih fermentisanih proizvoda Srbije i Crne Gore",
pages = "318-307",
number = "4",
volume = "55",
doi = "10.2298/AVB0504307M"
}

Martinović, A., Radulović, Z., Wind, A., Janzen, T.,& Obradović, D.. (2005). Isolation and characterization of bacterial flora from farmhouse fermented milk products of Serbia and Montenegro. in Acta veterinaria
Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd., 55(4), 307-318.
https://doi.org/10.2298/AVB0504307M

Martinović A, Radulović Z, Wind A, Janzen T, Obradović D. Isolation and characterization of bacterial flora from farmhouse fermented milk products of Serbia and Montenegro. in Acta veterinaria. 2005;55(4):307-318.
doi:10.2298/AVB0504307M .

Martinović, Aleksandra, Radulović, Zorica, Wind, Anette, Janzen, T., Obradović, Dragojlo, "Isolation and characterization of bacterial flora from farmhouse fermented milk products of Serbia and Montenegro" in Acta veterinaria, 55, no. 4 (2005):307-318,
https://doi.org/10.2298/AVB0504307M . .

TY  - JOUR
AU  - Ristić, Gordana N.
AU  - Obradović, Dragojlo
AU  - Nikšić, Miomir
AU  - Storoy, Jostein
PY  - 2005
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1077
AB  - Dairy industry in Serbia is in a period of transition and the success in meeting its most significant challenge will depend on more than merely improving production quality and achieving real control over product safety. Increasingly, complete product trace ability will be essential in order to gain a competitive edge on a market with growing foreign products share. The increasing emphasis on verification means that an individual company's success in meeting the food safety and quality challenge will be determined by its ability to demonstrate overall control over the production and distribution to regulators, customers and consumers. Another key point will be presence of foreign retailers with a lot of experience how to fulfill consumer expectations for product trace ability u by implementing the integrated external trace ability system which enables everybody to know the origin of product and its journey (transformations) throughout the production and distribution chain. Winners in the dairy industry will be those firms, which be able to determine the necessary breadth, depth and precision of their trace ability systems depending on characteristics of their production process and their trace ability objectives. These trends will be greatly enhanced with the modern electronic devices that can provide full range of trace ability information in a very short time.
AB  - Industrija mleka danas se u svetu suočava se velikim izazovima u pogledu poboljšanja bezbednosti i unapređenja kvaliteta proizvoda, što je još više potencirano pojačanom konkurencijom i opštim padom cena poljoprivrednih proizvoda. Da bi uspešno odgovorila na navedene izazove, mlekarska industrija mora da primeni odgovarajuća tehnološka rešenja u pogledu zakonske legislative i istovremeno da odgovori zahtevima potrošača čija je informisanost neuporedivo uvećana. Iz tog razloga ova industrija će u budućnosti morati da se ponaša proaktivno. Veliku pomoć u tim stremljenjima predstavljaće uvođenje sistema štedljivosti, bez koga je već danas nezamislivo poslovanje sa velikim trgovinskim lancima, koji u ovoj oblasti imaju i svoje standarde. Ovo znači da će i naši mlekarski pogoni morati da usvoje navedeni način poslovanja i u krajnjoj liniji od uspešnosti tog usvajanja zavisiće ne samo sudbina jedne od vodećih grana prehrambene industrije, već i celokupnog razvoja stočarstva.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - The importance of trace ability system in the dairy industry
T1  - Značaj sistema sledljivosti za industriju mleka
EP  - 33
IS  - 1-2
SP  - 29
VL  - 16
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1077
ER  - 

@article{
author = "Ristić, Gordana N. and Obradović, Dragojlo and Nikšić, Miomir and Storoy, Jostein",
year = "2005",
abstract = "Dairy industry in Serbia is in a period of transition and the success in meeting its most significant challenge will depend on more than merely improving production quality and achieving real control over product safety. Increasingly, complete product trace ability will be essential in order to gain a competitive edge on a market with growing foreign products share. The increasing emphasis on verification means that an individual company's success in meeting the food safety and quality challenge will be determined by its ability to demonstrate overall control over the production and distribution to regulators, customers and consumers. Another key point will be presence of foreign retailers with a lot of experience how to fulfill consumer expectations for product trace ability u by implementing the integrated external trace ability system which enables everybody to know the origin of product and its journey (transformations) throughout the production and distribution chain. Winners in the dairy industry will be those firms, which be able to determine the necessary breadth, depth and precision of their trace ability systems depending on characteristics of their production process and their trace ability objectives. These trends will be greatly enhanced with the modern electronic devices that can provide full range of trace ability information in a very short time., Industrija mleka danas se u svetu suočava se velikim izazovima u pogledu poboljšanja bezbednosti i unapređenja kvaliteta proizvoda, što je još više potencirano pojačanom konkurencijom i opštim padom cena poljoprivrednih proizvoda. Da bi uspešno odgovorila na navedene izazove, mlekarska industrija mora da primeni odgovarajuća tehnološka rešenja u pogledu zakonske legislative i istovremeno da odgovori zahtevima potrošača čija je informisanost neuporedivo uvećana. Iz tog razloga ova industrija će u budućnosti morati da se ponaša proaktivno. Veliku pomoć u tim stremljenjima predstavljaće uvođenje sistema štedljivosti, bez koga je već danas nezamislivo poslovanje sa velikim trgovinskim lancima, koji u ovoj oblasti imaju i svoje standarde. Ovo znači da će i naši mlekarski pogoni morati da usvoje navedeni način poslovanja i u krajnjoj liniji od uspešnosti tog usvajanja zavisiće ne samo sudbina jedne od vodećih grana prehrambene industrije, već i celokupnog razvoja stočarstva.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "The importance of trace ability system in the dairy industry, Značaj sistema sledljivosti za industriju mleka",
pages = "33-29",
number = "1-2",
volume = "16",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1077"
}

Ristić, G. N., Obradović, D., Nikšić, M.,& Storoy, J.. (2005). The importance of trace ability system in the dairy industry. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 16(1-2), 29-33.
https://hdl.handle.net/21.15107/rcub_agrospace_1077

Ristić GN, Obradović D, Nikšić M, Storoy J. The importance of trace ability system in the dairy industry. in Prehrambena industrija - mleko i mlečni proizvodi. 2005;16(1-2):29-33.
https://hdl.handle.net/21.15107/rcub_agrospace_1077 .

Ristić, Gordana N., Obradović, Dragojlo, Nikšić, Miomir, Storoy, Jostein, "The importance of trace ability system in the dairy industry" in Prehrambena industrija - mleko i mlečni proizvodi, 16, no. 1-2 (2005):29-33,
https://hdl.handle.net/21.15107/rcub_agrospace_1077 .

TY  - JOUR
AU  - Radulović, Zorica
AU  - Obradović, Dragojlo
PY  - 2000
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/267
AB  - The buffer capacity of milk equivalent (CF=1) and retentates (CF=3 and CF=4) were studied. Furthermore, influence of milk equivalent and these retentates on growth and activity of three strains of mesophilic lactococci: Lactococcus lactis ssp. cremoris 1200, Lactococcus lactis ssp. cremoris 2016 i Lactococcus lactis ssp. lactis biovar. diacetylactis 1007 were observed. Growth and production of lactic acid of the tested strains in UF milk were being observed during eight-hours fermentation. All strains most easily lowered pH value in milk equivalent and the decrease of pH value is slower with the decrease of concentration rate of retentate. With the increase of concentration rate of retentate, the growth of tested strains was more intensive and the logarithmic growth phase was prolonged. The proteolytic activity were examined by determination of tyrosine value and electrophoretic detection of prt+ strains which were capable to hydrolyse b-casein. The results showed that all strains had good acidification activity, but strain Lactococcus lactis ssp. cremoris 2016 has the best activity. Also, this strain showed better proteolytic activity than the other two.
AB  - U radu je ispitivan puferski kapacitet UF mleka različitog stepena koncentrovanja i to mlečnog ekvivalenta (CF=1) i retentata CF=3 i CF=4. Zatim je prikazan uticaj UF mleka navedenih koncentracija na aktivnost i rast tri soja mezofilnih laktokoka: Lactococcus lactis ssp. cremoris 1200, Lactococcus lactis ssp. cremoris 2016 i Lactococcus lactis ssp. lactis biovar. diacetylactis 1007. Rast i acidogena sposobnost ispitivanih sojeva je praćena tokom 8 sati fermentacije u mlečnom ekvivalentu i retentatima CF=3 i CF=4. Ispitivani sojevi najlakše snižavaju pH vrednost u mlečnom ekvivalentu pri čemu je rast ćelija najslabiji, a sa povećanjem koncentracije retentata snižavanje pH vrednosti je slabije, a rast ispitivanih sojeva je intenzivniji. Proteolitička altivnost je određivana determinisanjem tirozinske vrednosti i elektoforetskom detekcijom prt+ sojeva koji hidrolizuju b-kazein. Rezultati su pokazali da svi sojevi imaju dobru acidogenu sposobnost, ali soj Lactococcus lactis ssp. cremoris 2016, je pokazao najbolju aktivnost. Takođe je utvrđeno da ovaj soj poseduje i najbolju proteolitičku aktivnost u odnosu na druga dva ispitivana soja.
PB  - Savez poljoprivrednih inženjera i tehničara, Beograd
T2  - Journal of Scientific Agricultural Research
T1  - Growth and activity of mesophilic Lactococci in ultrafiltered milk
T1  - Rast i aktivnost mezofilnih Laktokoka u ultrafiltriranom mleku
EP  - 162
IS  - 1-2
SP  - 151
VL  - 61
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_267
ER  - 

@article{
author = "Radulović, Zorica and Obradović, Dragojlo",
year = "2000",
abstract = "The buffer capacity of milk equivalent (CF=1) and retentates (CF=3 and CF=4) were studied. Furthermore, influence of milk equivalent and these retentates on growth and activity of three strains of mesophilic lactococci: Lactococcus lactis ssp. cremoris 1200, Lactococcus lactis ssp. cremoris 2016 i Lactococcus lactis ssp. lactis biovar. diacetylactis 1007 were observed. Growth and production of lactic acid of the tested strains in UF milk were being observed during eight-hours fermentation. All strains most easily lowered pH value in milk equivalent and the decrease of pH value is slower with the decrease of concentration rate of retentate. With the increase of concentration rate of retentate, the growth of tested strains was more intensive and the logarithmic growth phase was prolonged. The proteolytic activity were examined by determination of tyrosine value and electrophoretic detection of prt+ strains which were capable to hydrolyse b-casein. The results showed that all strains had good acidification activity, but strain Lactococcus lactis ssp. cremoris 2016 has the best activity. Also, this strain showed better proteolytic activity than the other two., U radu je ispitivan puferski kapacitet UF mleka različitog stepena koncentrovanja i to mlečnog ekvivalenta (CF=1) i retentata CF=3 i CF=4. Zatim je prikazan uticaj UF mleka navedenih koncentracija na aktivnost i rast tri soja mezofilnih laktokoka: Lactococcus lactis ssp. cremoris 1200, Lactococcus lactis ssp. cremoris 2016 i Lactococcus lactis ssp. lactis biovar. diacetylactis 1007. Rast i acidogena sposobnost ispitivanih sojeva je praćena tokom 8 sati fermentacije u mlečnom ekvivalentu i retentatima CF=3 i CF=4. Ispitivani sojevi najlakše snižavaju pH vrednost u mlečnom ekvivalentu pri čemu je rast ćelija najslabiji, a sa povećanjem koncentracije retentata snižavanje pH vrednosti je slabije, a rast ispitivanih sojeva je intenzivniji. Proteolitička altivnost je određivana determinisanjem tirozinske vrednosti i elektoforetskom detekcijom prt+ sojeva koji hidrolizuju b-kazein. Rezultati su pokazali da svi sojevi imaju dobru acidogenu sposobnost, ali soj Lactococcus lactis ssp. cremoris 2016, je pokazao najbolju aktivnost. Takođe je utvrđeno da ovaj soj poseduje i najbolju proteolitičku aktivnost u odnosu na druga dva ispitivana soja.",
publisher = "Savez poljoprivrednih inženjera i tehničara, Beograd",
journal = "Journal of Scientific Agricultural Research",
title = "Growth and activity of mesophilic Lactococci in ultrafiltered milk, Rast i aktivnost mezofilnih Laktokoka u ultrafiltriranom mleku",
pages = "162-151",
number = "1-2",
volume = "61",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_267"
}

Radulović, Z.,& Obradović, D.. (2000). Growth and activity of mesophilic Lactococci in ultrafiltered milk. in Journal of Scientific Agricultural Research
Savez poljoprivrednih inženjera i tehničara, Beograd., 61(1-2), 151-162.
https://hdl.handle.net/21.15107/rcub_agrospace_267

Radulović Z, Obradović D. Growth and activity of mesophilic Lactococci in ultrafiltered milk. in Journal of Scientific Agricultural Research. 2000;61(1-2):151-162.
https://hdl.handle.net/21.15107/rcub_agrospace_267 .

Radulović, Zorica, Obradović, Dragojlo, "Growth and activity of mesophilic Lactococci in ultrafiltered milk" in Journal of Scientific Agricultural Research, 61, no. 1-2 (2000):151-162,
https://hdl.handle.net/21.15107/rcub_agrospace_267 .

TY  - JOUR
AU  - Radulović, Zorica
AU  - Obradović, Dragojlo B.
AU  - Fira, Djordje
PY  - 2000
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/176
AB  - The application of ultrafiltration has an increasing importance in the manufacture of dairy products, primarily of soft cheeses. However, in semi-hard and hard cheeses, manufac­ture ultrafiltration has not been applied at industrial level yet. Considering that UF milk is characterised by increased buffer capacity, lactic acid bacteria, that could be used as starter cultures, must have an expressed acidogenic ability. Also, practice has shown that cheeses manufactured of UF milk ripen slowly, because it is necessary that starter cultures have an expressed and proteolytic activity. The buffer capacity of milk equivalent (CF=1) and retentates (CF=3 and CF=4) were studied. Furthermore, the influence of milk equivalent and these retentates on the growth and activity of two strains of lactic acid bacteria: Lactobacillus lielveticus HD-50 and Lactobacillus acidophilus MC. The growth and production of lactic acid of the tested strains in UF milk were being observed during eight hours of fermentation. Proteolytic activity of these strains was examined by determination of tyrosine value and electrophoretic detection prt+ strains which were capable to hydrolyse p casein. In strain iMctobacillus helveticus HD-50 was detected better acidogenic ability, but in strain Lactobacillus acidophilus MC was detected better proteolytic activity.
AB  - Primena ultrafiltracije ima sve veći značaj u proizvodnji mlečnih proizvoda, u prvom redu mekih sireva, dok je u proizvodnji polutvrdih i tvrdih sireva zastupljena u manjem obimu. S obzirom da se UF mleko karakteriše povećanim puferskim kapacitetom, bakterije mlečne kiseline koje bi se mogle koristiti kao starter kulture, moraju se odlikovati izraženom acidogenom sposobnošću. Takodje, praksa je pokazala da sirevi dobijeni iz UF mleka sporije sazrevaju, zbog čega je neophodno da starter kulture poseduju izražena i proteolitička svojstva. U radu je prikazan puferski kapacitet UF mleka različitog stepena koncentrovanja i to mlečnog ekvivalenta (CF=1) i retentata CF=3 i CF=4. Zatim je ispitivan uticaj UF mleka navedenih koncentracija na aktivnost i rast dva soja bakterija mlečne kiseline i to : Lactobacillus helveticus HD-50 i Lactobacillus acidophilus MC. Rast i acidogena sposobnost ispitivanih sojeva je praćena tokom osam sati fermentacije u mlečnom ekvivalentu i retenlatima. Proteolitička aktivnost ispitivanih sojeva je determinisana određivanjem tirozinske vrednosti i elektroforetskom detekcijom prt+ sojeva koji hidrolizuju P kazein. Ispitivanja su pokazala da soj Lactobacillus helveticus HD-50 ima bolju acidogenu sposobnost, a soj Lactobacillus acidophilus MC je pokazao bolju proteolitičku aktivnost.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad
T2  - Acta periodica technologica
T1  - Characteristics of lactobacilli growth and activity in UF milk
T1  - Karakteristike rasta i aktivnosti laktobacila u UF mleku
EP  - 152
IS  - 31
SP  - 145
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_176
ER  - 

@article{
author = "Radulović, Zorica and Obradović, Dragojlo B. and Fira, Djordje",
year = "2000",
abstract = "The application of ultrafiltration has an increasing importance in the manufacture of dairy products, primarily of soft cheeses. However, in semi-hard and hard cheeses, manufac­ture ultrafiltration has not been applied at industrial level yet. Considering that UF milk is characterised by increased buffer capacity, lactic acid bacteria, that could be used as starter cultures, must have an expressed acidogenic ability. Also, practice has shown that cheeses manufactured of UF milk ripen slowly, because it is necessary that starter cultures have an expressed and proteolytic activity. The buffer capacity of milk equivalent (CF=1) and retentates (CF=3 and CF=4) were studied. Furthermore, the influence of milk equivalent and these retentates on the growth and activity of two strains of lactic acid bacteria: Lactobacillus lielveticus HD-50 and Lactobacillus acidophilus MC. The growth and production of lactic acid of the tested strains in UF milk were being observed during eight hours of fermentation. Proteolytic activity of these strains was examined by determination of tyrosine value and electrophoretic detection prt+ strains which were capable to hydrolyse p casein. In strain iMctobacillus helveticus HD-50 was detected better acidogenic ability, but in strain Lactobacillus acidophilus MC was detected better proteolytic activity., Primena ultrafiltracije ima sve veći značaj u proizvodnji mlečnih proizvoda, u prvom redu mekih sireva, dok je u proizvodnji polutvrdih i tvrdih sireva zastupljena u manjem obimu. S obzirom da se UF mleko karakteriše povećanim puferskim kapacitetom, bakterije mlečne kiseline koje bi se mogle koristiti kao starter kulture, moraju se odlikovati izraženom acidogenom sposobnošću. Takodje, praksa je pokazala da sirevi dobijeni iz UF mleka sporije sazrevaju, zbog čega je neophodno da starter kulture poseduju izražena i proteolitička svojstva. U radu je prikazan puferski kapacitet UF mleka različitog stepena koncentrovanja i to mlečnog ekvivalenta (CF=1) i retentata CF=3 i CF=4. Zatim je ispitivan uticaj UF mleka navedenih koncentracija na aktivnost i rast dva soja bakterija mlečne kiseline i to : Lactobacillus helveticus HD-50 i Lactobacillus acidophilus MC. Rast i acidogena sposobnost ispitivanih sojeva je praćena tokom osam sati fermentacije u mlečnom ekvivalentu i retenlatima. Proteolitička aktivnost ispitivanih sojeva je determinisana određivanjem tirozinske vrednosti i elektroforetskom detekcijom prt+ sojeva koji hidrolizuju P kazein. Ispitivanja su pokazala da soj Lactobacillus helveticus HD-50 ima bolju acidogenu sposobnost, a soj Lactobacillus acidophilus MC je pokazao bolju proteolitičku aktivnost.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad",
journal = "Acta periodica technologica",
title = "Characteristics of lactobacilli growth and activity in UF milk, Karakteristike rasta i aktivnosti laktobacila u UF mleku",
pages = "152-145",
number = "31",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_176"
}

Radulović, Z., Obradović, D. B.,& Fira, D.. (2000). Characteristics of lactobacilli growth and activity in UF milk. in Acta periodica technologica
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad.(31), 145-152.
https://hdl.handle.net/21.15107/rcub_agrospace_176

Radulović Z, Obradović DB, Fira D. Characteristics of lactobacilli growth and activity in UF milk. in Acta periodica technologica. 2000;(31):145-152.
https://hdl.handle.net/21.15107/rcub_agrospace_176 .

Radulović, Zorica, Obradović, Dragojlo B., Fira, Djordje, "Characteristics of lactobacilli growth and activity in UF milk" in Acta periodica technologica, no. 31 (2000):145-152,
https://hdl.handle.net/21.15107/rcub_agrospace_176 .