TY  - JOUR
AU  - Radulović, Zorica
AU  - Paunović, Dušanka
AU  - Iličić, Mirela D.
AU  - Mirković, Nemanja
AU  - Petrušić, Milica M.
AU  - Obradović, Dragojlo B.
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2273
AB  - The tea fungus is being increasingly used in the production of innovative food products, both in Serbia and in other countries. This trend can be primarily ascribed to potential therapeutic characteristics of the fungus. The mechanism of this effect is still being researched, but it is quite certain that the tea fungus contains a symbiosis of acetic acid bacteria and yeasts, which can vary to a great degree depending on the origin and geographic region. The consummation of kombucha tea has a very long tradition; however, the use of the tea fungus in the production of fermented milk beverages is a new technology which can most certainly find its perspective in the dairy industry. Bearing in mind that the technology has been determined to a great extent, the question remains as to the sustainability of the product and its quality during the storage period. In this sense, this paper looks into the changes in the microbiological image of kombucha bacteria and yeasts present in the product, during a ten day storage period. In order to get a fermented dairy beverage, fermented tea inoculum was prepared, in milk with a varied milk fat content (0.9 %, 2.2 %) to the concentration of 10 %. The growth ability of acetic acid bacteria, lactic acid bacteria and yeasts was examined. It was determined that the examined microflora was very active, with the number of lactococci on day 0 amounting to 105 cfu/ml, of acetic acid bacteria to 104 cfu/mL and of yeasts and lactobacillus to 103 cfu/ml. After ten days of storing the fermented dairy product at 4°C, the viability of acetic acid bacteria was the highest and stood at 108 cfu/ml, of lactococci and yeasts at 104 cfu/mL and of lactobacillus at 103 cfu/ml. The changes in the examined microflora indicate good activity during the storage of the fermented dairy beverage; however, other characteristics of this product must also be looked into, including sensory characteristics, the chemical and nutritional composition.
AB  - Čajna gljiva nalazi sve veću primenu u proizvodnji inovativnih prehrambenih proizvoda, kako kod nas tako i u svetu. Ovakav trend se pripisuje pre svega njenim potencijalnim terapeutskim svojstvima. Hemizam ovakvog dejstva je još uvek predmet istraživanja, ali sasvim je sigurno da čajnu gljivu čini simbioza sirćetnih bakterija i kvasaca, koje mogu biti veoma raznovrsne, zavisno od porekla i geografskog regiona. Konzumiranje čajnog napitka ima veoma dugu tradiciju, ali primena čajne gljive u proizvodnji fermentisanih mlečnih napitaka predstavlja novu tehnologiju, koja svakako može naći svoju perspektivu u industriji mleka. S obzirom da je sama tehnologija velikim delom determinisana, postavlja se pitanje održivosti proizvoda i njegovog kvaliteta tokom skladištenja. U tom smislu, u radu je izvršeno ispitivanje promene mikrobiološke slike prisutnih bakterija i kvasaca čajne gljive tokom skladištenja od 10 dana. Za dobijanje fermentisanog mlečnog napitka, primenjen je inokulum čajnog napitka, u mleku sa različitim sadržajem mlečne masti (0,9% i 2,2%) u koncentraciji od 10%. Ispitana je sposobnost rasta sirćetnih bakterija, bakterija mlečne kiseline i kvasaca. Utvrđeno je da je ispitivana mikroflora bila veoma aktivna, pa je u 0-om danu broj laktokoka bio na nivou 105 ćelija/mL, sirćetnih bakterija 104 ćelija/mL i kvasaca i laktobacila 103 ćelija/mL. Nakon 10 dana skladištenja fermentisanog mlečnog napitka na 4°C vijabilnost sirćetnih bakterija je bila najveća i iznosila 108 ćelija/mL, laktokoka i kvasaca 104 ćelija/mL i laktobacila 103 ćelija/mL. Promena ispitivane mikroflore ukazuje na njenu dobru aktivnost u toku čuvanja fermentisanog mlečnog napitka. Međutim, veoma je važno ispitati i druga svojstva ovog proizvoda, kao što su senzorna svojstva, hemijski i nutritivni sastav.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Changes in microflora of tea fungus during storage of fermented dairy beverages
T1  - Promena mikroflore čajne gljive tokom skladištenja fermentisanih mlečnih napitaka
EP  - 102
IS  - 1-2
SP  - 99
VL  - 21
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2273
ER  - 

@article{
author = "Radulović, Zorica and Paunović, Dušanka and Iličić, Mirela D. and Mirković, Nemanja and Petrušić, Milica M. and Obradović, Dragojlo B.",
year = "2010",
abstract = "The tea fungus is being increasingly used in the production of innovative food products, both in Serbia and in other countries. This trend can be primarily ascribed to potential therapeutic characteristics of the fungus. The mechanism of this effect is still being researched, but it is quite certain that the tea fungus contains a symbiosis of acetic acid bacteria and yeasts, which can vary to a great degree depending on the origin and geographic region. The consummation of kombucha tea has a very long tradition; however, the use of the tea fungus in the production of fermented milk beverages is a new technology which can most certainly find its perspective in the dairy industry. Bearing in mind that the technology has been determined to a great extent, the question remains as to the sustainability of the product and its quality during the storage period. In this sense, this paper looks into the changes in the microbiological image of kombucha bacteria and yeasts present in the product, during a ten day storage period. In order to get a fermented dairy beverage, fermented tea inoculum was prepared, in milk with a varied milk fat content (0.9 %, 2.2 %) to the concentration of 10 %. The growth ability of acetic acid bacteria, lactic acid bacteria and yeasts was examined. It was determined that the examined microflora was very active, with the number of lactococci on day 0 amounting to 105 cfu/ml, of acetic acid bacteria to 104 cfu/mL and of yeasts and lactobacillus to 103 cfu/ml. After ten days of storing the fermented dairy product at 4°C, the viability of acetic acid bacteria was the highest and stood at 108 cfu/ml, of lactococci and yeasts at 104 cfu/mL and of lactobacillus at 103 cfu/ml. The changes in the examined microflora indicate good activity during the storage of the fermented dairy beverage; however, other characteristics of this product must also be looked into, including sensory characteristics, the chemical and nutritional composition., Čajna gljiva nalazi sve veću primenu u proizvodnji inovativnih prehrambenih proizvoda, kako kod nas tako i u svetu. Ovakav trend se pripisuje pre svega njenim potencijalnim terapeutskim svojstvima. Hemizam ovakvog dejstva je još uvek predmet istraživanja, ali sasvim je sigurno da čajnu gljivu čini simbioza sirćetnih bakterija i kvasaca, koje mogu biti veoma raznovrsne, zavisno od porekla i geografskog regiona. Konzumiranje čajnog napitka ima veoma dugu tradiciju, ali primena čajne gljive u proizvodnji fermentisanih mlečnih napitaka predstavlja novu tehnologiju, koja svakako može naći svoju perspektivu u industriji mleka. S obzirom da je sama tehnologija velikim delom determinisana, postavlja se pitanje održivosti proizvoda i njegovog kvaliteta tokom skladištenja. U tom smislu, u radu je izvršeno ispitivanje promene mikrobiološke slike prisutnih bakterija i kvasaca čajne gljive tokom skladištenja od 10 dana. Za dobijanje fermentisanog mlečnog napitka, primenjen je inokulum čajnog napitka, u mleku sa različitim sadržajem mlečne masti (0,9% i 2,2%) u koncentraciji od 10%. Ispitana je sposobnost rasta sirćetnih bakterija, bakterija mlečne kiseline i kvasaca. Utvrđeno je da je ispitivana mikroflora bila veoma aktivna, pa je u 0-om danu broj laktokoka bio na nivou 105 ćelija/mL, sirćetnih bakterija 104 ćelija/mL i kvasaca i laktobacila 103 ćelija/mL. Nakon 10 dana skladištenja fermentisanog mlečnog napitka na 4°C vijabilnost sirćetnih bakterija je bila najveća i iznosila 108 ćelija/mL, laktokoka i kvasaca 104 ćelija/mL i laktobacila 103 ćelija/mL. Promena ispitivane mikroflore ukazuje na njenu dobru aktivnost u toku čuvanja fermentisanog mlečnog napitka. Međutim, veoma je važno ispitati i druga svojstva ovog proizvoda, kao što su senzorna svojstva, hemijski i nutritivni sastav.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Changes in microflora of tea fungus during storage of fermented dairy beverages, Promena mikroflore čajne gljive tokom skladištenja fermentisanih mlečnih napitaka",
pages = "102-99",
number = "1-2",
volume = "21",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2273"
}

Radulović, Z., Paunović, D., Iličić, M. D., Mirković, N., Petrušić, M. M.,& Obradović, D. B.. (2010). Changes in microflora of tea fungus during storage of fermented dairy beverages. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 21(1-2), 99-102.
https://hdl.handle.net/21.15107/rcub_agrospace_2273

Radulović Z, Paunović D, Iličić MD, Mirković N, Petrušić MM, Obradović DB. Changes in microflora of tea fungus during storage of fermented dairy beverages. in Prehrambena industrija - mleko i mlečni proizvodi. 2010;21(1-2):99-102.
https://hdl.handle.net/21.15107/rcub_agrospace_2273 .

Radulović, Zorica, Paunović, Dušanka, Iličić, Mirela D., Mirković, Nemanja, Petrušić, Milica M., Obradović, Dragojlo B., "Changes in microflora of tea fungus during storage of fermented dairy beverages" in Prehrambena industrija - mleko i mlečni proizvodi, 21, no. 1-2 (2010):99-102,
https://hdl.handle.net/21.15107/rcub_agrospace_2273 .

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

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

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

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

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

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

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

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

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

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

TY  - JOUR
AU  - Radulović, Zorica
AU  - Petrović, Tanja
AU  - Paunović, Dušanka
AU  - Mirković, Nemanja
AU  - Obradović, Dragojlo B.
PY  - 2008
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1783
AB  - Lactic acid bacteria strains isolated from traditionally made cheeses constitute a reservoir of unexplored potential in biotechnology. Their application as starter cultures is very important in improving sensory properties of cheese, but their probiotic ability hasn't been sufficiently researched. According to phenotypic, biochemical and technological characterization, autochthonous strain Lactobacillus paracasei 08 was selected for examination on potential probiotic ability. The investigation of probiotic ability comprised of sensitivity to simulated gastrointestinal tract conditions, antimicrobial activity against wide range of pathogens, antibiotic resistance as well as autoaggregation ability. Lb. rhamnosus GG was used as referent strain. Tested strain grew well in simulated gastrointestinal conditions, but its sensitivity was to a certain greater on bile acids and pancreatin compared to pepsin's low pH 2 and pH 3. The examined strain showed very good antimicrobial activity to pathogens, sensitivity to antibiotics and autoaggregation ability. For autochthonous strain Lb. paracasei 08 probiotic potential was similar with referent strain Lb. rhamnosus GG, determined in vitro.
AB  - Bakterije mlečne kiseline izolovane iz tradicionalnih sireva, predstavljaju neiscrpan potencijal u biotehnologiji. Njihova primena kao starter kultura ima sve veći značaj u cilju poboljšanja senzornog kvaliteta sira, ali probiotska sposobnost nije dovoljno ispitana. Na osnovu fenotipskih, biohemijskih tehnoloških karakteristika, za ispitivanje potencijalnih probiotskih sposobnosti izabran je autohtoni soj Lactobacillus paracasei 08. Ispitivanje probiotske sposobnosti obuhvatilo je senzitivnost na simulirane gastrointestinalne uslove, antimikrobnu aktivnost u odnosu na patogene, antibiotsku rezistentnost i sposobnost autoagregacije. Lactobacillus rhamnosus GG upotrebljen je kao referentni soj. Testirani soj je dobro rastao u simuliranim gastrointestinalnim uslovima, ali je njegova osetljivost bila nešto veća u prisistvu žučne kiseline i pankreatina u poređenju sa pepsinom niskog pH 2 i pH 3. Ispitivani soj je pokazao veoma dobru antimikrobnu aktivnost u odnosu na patogene, senzitivnost na antibiotike i sposobnost autoagregacije. Autohtoni soj Lb. paracsei 08 pokazao je probiotski potencijal sličan referentnom soju Lb. rhamnosus GG, in vitro uslovima.
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 Lactobacillus paracasei 08 strain on potential probiotic ability
T1  - Karakterizacija autohtonog soja Lactobacillus paracasei 08 na potencijalne probiotske sposobnosti
EP  - 27
IS  - 1-2
SP  - 23
VL  - 19
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1783
ER  - 

@article{
author = "Radulović, Zorica and Petrović, Tanja and Paunović, Dušanka and Mirković, Nemanja and Obradović, Dragojlo B.",
year = "2008",
abstract = "Lactic acid bacteria strains isolated from traditionally made cheeses constitute a reservoir of unexplored potential in biotechnology. Their application as starter cultures is very important in improving sensory properties of cheese, but their probiotic ability hasn't been sufficiently researched. According to phenotypic, biochemical and technological characterization, autochthonous strain Lactobacillus paracasei 08 was selected for examination on potential probiotic ability. The investigation of probiotic ability comprised of sensitivity to simulated gastrointestinal tract conditions, antimicrobial activity against wide range of pathogens, antibiotic resistance as well as autoaggregation ability. Lb. rhamnosus GG was used as referent strain. Tested strain grew well in simulated gastrointestinal conditions, but its sensitivity was to a certain greater on bile acids and pancreatin compared to pepsin's low pH 2 and pH 3. The examined strain showed very good antimicrobial activity to pathogens, sensitivity to antibiotics and autoaggregation ability. For autochthonous strain Lb. paracasei 08 probiotic potential was similar with referent strain Lb. rhamnosus GG, determined in vitro., Bakterije mlečne kiseline izolovane iz tradicionalnih sireva, predstavljaju neiscrpan potencijal u biotehnologiji. Njihova primena kao starter kultura ima sve veći značaj u cilju poboljšanja senzornog kvaliteta sira, ali probiotska sposobnost nije dovoljno ispitana. Na osnovu fenotipskih, biohemijskih tehnoloških karakteristika, za ispitivanje potencijalnih probiotskih sposobnosti izabran je autohtoni soj Lactobacillus paracasei 08. Ispitivanje probiotske sposobnosti obuhvatilo je senzitivnost na simulirane gastrointestinalne uslove, antimikrobnu aktivnost u odnosu na patogene, antibiotsku rezistentnost i sposobnost autoagregacije. Lactobacillus rhamnosus GG upotrebljen je kao referentni soj. Testirani soj je dobro rastao u simuliranim gastrointestinalnim uslovima, ali je njegova osetljivost bila nešto veća u prisistvu žučne kiseline i pankreatina u poređenju sa pepsinom niskog pH 2 i pH 3. Ispitivani soj je pokazao veoma dobru antimikrobnu aktivnost u odnosu na patogene, senzitivnost na antibiotike i sposobnost autoagregacije. Autohtoni soj Lb. paracsei 08 pokazao je probiotski potencijal sličan referentnom soju Lb. rhamnosus GG, in vitro uslovima.",
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 Lactobacillus paracasei 08 strain on potential probiotic ability, Karakterizacija autohtonog soja Lactobacillus paracasei 08 na potencijalne probiotske sposobnosti",
pages = "27-23",
number = "1-2",
volume = "19",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1783"
}

Radulović, Z., Petrović, T., Paunović, D., Mirković, N.,& Obradović, D. B.. (2008). Characterization of autochthonous Lactobacillus paracasei 08 strain on potential probiotic ability. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 19(1-2), 23-27.
https://hdl.handle.net/21.15107/rcub_agrospace_1783

Radulović Z, Petrović T, Paunović D, Mirković N, Obradović DB. Characterization of autochthonous Lactobacillus paracasei 08 strain on potential probiotic ability. in Prehrambena industrija - mleko i mlečni proizvodi. 2008;19(1-2):23-27.
https://hdl.handle.net/21.15107/rcub_agrospace_1783 .

Radulović, Zorica, Petrović, Tanja, Paunović, Dušanka, Mirković, Nemanja, Obradović, Dragojlo B., "Characterization of autochthonous Lactobacillus paracasei 08 strain on potential probiotic ability" in Prehrambena industrija - mleko i mlečni proizvodi, 19, no. 1-2 (2008):23-27,
https://hdl.handle.net/21.15107/rcub_agrospace_1783 .

TY  - JOUR
AU  - Obradović, Dragojlo B.
AU  - Ristić, Gordana N.
AU  - Miletić, Ivanka
AU  - Stanković, Ivana
AU  - Djordjević, Brižita I.
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1281
AB  - Functional foods have boldly entered the global market during the past decade and still continue to gain market share as value added products at a rapid pace. Although the term "functional foods" currently lacks a common definition, this category is generally thought to include products that influence specific functions in the body and thereby offer benefits for health, well-being or performance, beyond their regular nutritional value. Functional foods have been developed in almost all food categories and dairy industry is the leader in this field. Added-value dairy products have revitalized the European traditional dairy sector. Probiotic beverages were the youngest dairy sector, having been launched in the mid-1990s, and they "remain the core focus for the category." But recent new product development has focused on the "provision of alternative health benefits, with products aimed at cholesterol reduction and slimming" as well as "recent launches in the area of blood-pressure control. Growth rates of these products remain very dynamic and growing in popularity is also evident.
AB  - Mleko i mlečni proizvodi danas su besumnje lideri u oblasti funkcionalne hrane koja je nesumnjivo postala jedan od najznačajnijih pokretača razvoja prehrambene industrije. Tome je doprinela i suplementacija sa većim brojem ingredijenata, među kojima, pored probiotika, značajno mesto pripada i Omega 3 masnim kiselinama kao i fitostanolima i fitosterolima. Njihova uloga prvenstveno se ogleda u prevenciji od kardiovaskularnih oboljenja, odnosno u redukciji LDL holesterola. Ako se ima u vidu da se populacija starijih osoba naglo povećava kao i njihova svest o pravilnoj ishrani a da istovremeno i ostale populacije sve više vode računa o uticaju hrane na zdravlje, jasno je da funkcionalni mlečni proizvodi mogu u određenom stepenu da doprinesu poboljšanju opšteg zdravstvenog stanja. U istu grupu proizvoda spadaju i oni koji sadrže bioaktivne peptide nastale razgradnjom kazeina u toku procesa fermentacije kao rezultat aktivnosti određenih sojeva bakterija mlečne kiseline. Sigurno je da nova saznanja u ovoj oblasti mogu samo da ubrzaju navedeni trend.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Neki funkcionalni dodaci u mleku i proizvodima od mleka namenjeni poboljšanju zdravlja
EP  - 21
IS  - 3-4
SP  - 18
VL  - 17
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1281
ER  - 

@article{
author = "Obradović, Dragojlo B. and Ristić, Gordana N. and Miletić, Ivanka and Stanković, Ivana and Djordjević, Brižita I.",
year = "2006",
abstract = "Functional foods have boldly entered the global market during the past decade and still continue to gain market share as value added products at a rapid pace. Although the term "functional foods" currently lacks a common definition, this category is generally thought to include products that influence specific functions in the body and thereby offer benefits for health, well-being or performance, beyond their regular nutritional value. Functional foods have been developed in almost all food categories and dairy industry is the leader in this field. Added-value dairy products have revitalized the European traditional dairy sector. Probiotic beverages were the youngest dairy sector, having been launched in the mid-1990s, and they "remain the core focus for the category." But recent new product development has focused on the "provision of alternative health benefits, with products aimed at cholesterol reduction and slimming" as well as "recent launches in the area of blood-pressure control. Growth rates of these products remain very dynamic and growing in popularity is also evident., Mleko i mlečni proizvodi danas su besumnje lideri u oblasti funkcionalne hrane koja je nesumnjivo postala jedan od najznačajnijih pokretača razvoja prehrambene industrije. Tome je doprinela i suplementacija sa većim brojem ingredijenata, među kojima, pored probiotika, značajno mesto pripada i Omega 3 masnim kiselinama kao i fitostanolima i fitosterolima. Njihova uloga prvenstveno se ogleda u prevenciji od kardiovaskularnih oboljenja, odnosno u redukciji LDL holesterola. Ako se ima u vidu da se populacija starijih osoba naglo povećava kao i njihova svest o pravilnoj ishrani a da istovremeno i ostale populacije sve više vode računa o uticaju hrane na zdravlje, jasno je da funkcionalni mlečni proizvodi mogu u određenom stepenu da doprinesu poboljšanju opšteg zdravstvenog stanja. U istu grupu proizvoda spadaju i oni koji sadrže bioaktivne peptide nastale razgradnjom kazeina u toku procesa fermentacije kao rezultat aktivnosti određenih sojeva bakterija mlečne kiseline. Sigurno je da nova saznanja u ovoj oblasti mogu samo da ubrzaju navedeni trend.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Neki funkcionalni dodaci u mleku i proizvodima od mleka namenjeni poboljšanju zdravlja",
pages = "21-18",
number = "3-4",
volume = "17",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1281"
}

Obradović, D. B., Ristić, G. N., Miletić, I., Stanković, I.,& Djordjević, B. I.. (2006). Neki funkcionalni dodaci u mleku i proizvodima od mleka namenjeni poboljšanju zdravlja. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 17(3-4), 18-21.
https://hdl.handle.net/21.15107/rcub_agrospace_1281

Obradović DB, Ristić GN, Miletić I, Stanković I, Djordjević BI. Neki funkcionalni dodaci u mleku i proizvodima od mleka namenjeni poboljšanju zdravlja. in Prehrambena industrija - mleko i mlečni proizvodi. 2006;17(3-4):18-21.
https://hdl.handle.net/21.15107/rcub_agrospace_1281 .

Obradović, Dragojlo B., Ristić, Gordana N., Miletić, Ivanka, Stanković, Ivana, Djordjević, Brižita I., "Neki funkcionalni dodaci u mleku i proizvodima od mleka namenjeni poboljšanju zdravlja" in Prehrambena industrija - mleko i mlečni proizvodi, 17, no. 3-4 (2006):18-21,
https://hdl.handle.net/21.15107/rcub_agrospace_1281 .

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

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

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

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

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

TY  - JOUR
AU  - Djerovski, Jelena
AU  - Radulović, Zorica
AU  - Obradović, Dragojlo B.
AU  - Pudja, Predrag
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1311
AB  - The changes of chemical composition parameters and starter cells number during white brined cheese ripening have been researched. The white brined cheese has been made with Lactococcus lactis ssp. lactis, Lc. lactis ssp. lactis biovar diacetylactis, Lactobacillus casei, isolated and selected from autochthonous white brined cheeses, as starter cultures. The chemical composition parameters (total solids, water, milk fat, proteins, salt) and proteolysis parameters (WSN, WSN/TN and PTA/N) were analysed during 90 days of cheese ripening. The growth of starter culture was determined on the particular selective medium. Also, sensory evaluation of cheese characteristics was done/obtained. Values of chemical composition parameters ranged in the appropriate interval of white brined cheese group. The content of WSN and PTA-N was constantly increasing during entire cheese ripening period. The growth of WSN and PTA-N content was highest during first weeks of ripening period (30 days). The cheese ripening index was 8,50%, 16,54% and 18,98% at the start, after 30 days and 90 days, respectively. The number of starter culture cells was maintained on high level during the entire cheese ripening period. Within the first few days (10 days) their growth was relatively rapid to high numbers (108- 107cfu/g). At the end of cheese ripening period the number of starter culture cells was too high ranging from 107- 106cfu/g. The sensory evaluation has shown that examined white brined cheese possessed very good characteristics during the ripening period which has been researched. The cheese was evaluated with 93,78% and 88,74% of max. quality after 10 and 90 days, respectively. Results of this paper show that isolated and selected autochthonous LAB can be successfully applied as starter culture in white brined cheese production. The using of autochthonous LAB provides obtaining of white brined cheese with specific sensory characteristics, as well as high and standard product quality.
AB  - U radu su ispitane promene u toku zrenja belog sira u salamuri proizvedenog sa starter kulturama koju čine vrste Lactococcus lactis ssp. lactis, Lc. lactis ssp. lactis biovar diacetylactis, Lactobacillus casei izolovane i selekcionisane iz autohtonih belih sireva u salamuri. U toku 90 dana zrenja belog sira u salamuri određivani su parametri hemijskog sastava (SM, V, VBMS MM, NaCl, UP) i proteolitičkih promena (RN, KZ, PTA-N). Broj starter kultura je određivan na odgovarajućim selektivnim podlogama, a senzorna ocena je izvršena petobalnim bod sistemom. Svi parametri hemijskog sastava oglednog sira (SM, V, VBMS, MM, NaCl, UP) kretali su se u granicama propisanim za bele sireve u salamuri. Sadržaj RN i PTA-N se konstantno povećavao tokom celokupnog perioda zrenja. Porast RN i PTA-N je najintenzivniji u početnom periodu zrenja (30 dana). Na početku zrenja KZ je iznosio 8,50%, 30-og dana zrenja 16,54%, a 90-og dana zrenja 18,98%. Broj ćelija starterske kulture se održavao na visokom nivou tokom celokupnog perioda zrenja. U početnom periodu zrenja (10 dana) broj starterske kulture se kretao na nivou 108- 107cfu/g, a na kraju ispitivanog perioda zrenja (90 dana) u granicama od 107- 106cfu/g. Senzorna ocena belog sira u salamuri ukazuje na veoma dobre karakteristike oglednog sira. Ogledni beli sir u salamuri je najbolje ocenjen u početnom periodu zrenja (10-og dana) sa 93,78%, a 90-og dana zrenja sa 88,74% od max. kvaliteta. Autohtoni sojevi BMK mogu se uspešno koristiti kao starter kulture za proizvodnju belog sira u salamuri. Primena ovih sojeva BMK omogućava dobijanje proizvoda visokog i standardnog kvaliteta, veoma dobrih senzornih karakteristika, bliskih karakteristikama autohtonim belim sirevima u salamuri.
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 white brined cheese made with autochthonous lab genus lactobacillus and lactococcus
T1  - Zrenje belog sira u salamuri proizvedenog sa autohtonim BMK roda Lactobacillus i Lactococcus
EP  - 61
IS  - 3-4
SP  - 55
VL  - 17
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1311
ER  - 

@article{
author = "Djerovski, Jelena and Radulović, Zorica and Obradović, Dragojlo B. and Pudja, Predrag",
year = "2006",
abstract = "The changes of chemical composition parameters and starter cells number during white brined cheese ripening have been researched. The white brined cheese has been made with Lactococcus lactis ssp. lactis, Lc. lactis ssp. lactis biovar diacetylactis, Lactobacillus casei, isolated and selected from autochthonous white brined cheeses, as starter cultures. The chemical composition parameters (total solids, water, milk fat, proteins, salt) and proteolysis parameters (WSN, WSN/TN and PTA/N) were analysed during 90 days of cheese ripening. The growth of starter culture was determined on the particular selective medium. Also, sensory evaluation of cheese characteristics was done/obtained. Values of chemical composition parameters ranged in the appropriate interval of white brined cheese group. The content of WSN and PTA-N was constantly increasing during entire cheese ripening period. The growth of WSN and PTA-N content was highest during first weeks of ripening period (30 days). The cheese ripening index was 8,50%, 16,54% and 18,98% at the start, after 30 days and 90 days, respectively. The number of starter culture cells was maintained on high level during the entire cheese ripening period. Within the first few days (10 days) their growth was relatively rapid to high numbers (108- 107cfu/g). At the end of cheese ripening period the number of starter culture cells was too high ranging from 107- 106cfu/g. The sensory evaluation has shown that examined white brined cheese possessed very good characteristics during the ripening period which has been researched. The cheese was evaluated with 93,78% and 88,74% of max. quality after 10 and 90 days, respectively. Results of this paper show that isolated and selected autochthonous LAB can be successfully applied as starter culture in white brined cheese production. The using of autochthonous LAB provides obtaining of white brined cheese with specific sensory characteristics, as well as high and standard product quality., U radu su ispitane promene u toku zrenja belog sira u salamuri proizvedenog sa starter kulturama koju čine vrste Lactococcus lactis ssp. lactis, Lc. lactis ssp. lactis biovar diacetylactis, Lactobacillus casei izolovane i selekcionisane iz autohtonih belih sireva u salamuri. U toku 90 dana zrenja belog sira u salamuri određivani su parametri hemijskog sastava (SM, V, VBMS MM, NaCl, UP) i proteolitičkih promena (RN, KZ, PTA-N). Broj starter kultura je određivan na odgovarajućim selektivnim podlogama, a senzorna ocena je izvršena petobalnim bod sistemom. Svi parametri hemijskog sastava oglednog sira (SM, V, VBMS, MM, NaCl, UP) kretali su se u granicama propisanim za bele sireve u salamuri. Sadržaj RN i PTA-N se konstantno povećavao tokom celokupnog perioda zrenja. Porast RN i PTA-N je najintenzivniji u početnom periodu zrenja (30 dana). Na početku zrenja KZ je iznosio 8,50%, 30-og dana zrenja 16,54%, a 90-og dana zrenja 18,98%. Broj ćelija starterske kulture se održavao na visokom nivou tokom celokupnog perioda zrenja. U početnom periodu zrenja (10 dana) broj starterske kulture se kretao na nivou 108- 107cfu/g, a na kraju ispitivanog perioda zrenja (90 dana) u granicama od 107- 106cfu/g. Senzorna ocena belog sira u salamuri ukazuje na veoma dobre karakteristike oglednog sira. Ogledni beli sir u salamuri je najbolje ocenjen u početnom periodu zrenja (10-og dana) sa 93,78%, a 90-og dana zrenja sa 88,74% od max. kvaliteta. Autohtoni sojevi BMK mogu se uspešno koristiti kao starter kulture za proizvodnju belog sira u salamuri. Primena ovih sojeva BMK omogućava dobijanje proizvoda visokog i standardnog kvaliteta, veoma dobrih senzornih karakteristika, bliskih karakteristikama autohtonim belim sirevima u salamuri.",
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 white brined cheese made with autochthonous lab genus lactobacillus and lactococcus, Zrenje belog sira u salamuri proizvedenog sa autohtonim BMK roda Lactobacillus i Lactococcus",
pages = "61-55",
number = "3-4",
volume = "17",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1311"
}

Djerovski, J., Radulović, Z., Obradović, D. B.,& Pudja, P.. (2006). The ripening of white brined cheese made with autochthonous lab genus lactobacillus and lactococcus. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 17(3-4), 55-61.
https://hdl.handle.net/21.15107/rcub_agrospace_1311

Djerovski J, Radulović Z, Obradović DB, Pudja P. The ripening of white brined cheese made with autochthonous lab genus lactobacillus and lactococcus. in Prehrambena industrija - mleko i mlečni proizvodi. 2006;17(3-4):55-61.
https://hdl.handle.net/21.15107/rcub_agrospace_1311 .

Djerovski, Jelena, Radulović, Zorica, Obradović, Dragojlo B., Pudja, Predrag, "The ripening of white brined cheese made with autochthonous lab genus lactobacillus and lactococcus" in Prehrambena industrija - mleko i mlečni proizvodi, 17, no. 3-4 (2006):55-61,
https://hdl.handle.net/21.15107/rcub_agrospace_1311 .

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

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

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

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

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

TY  - JOUR
AU  - Tucović, Nataša
AU  - Radulović, Zorica
AU  - Karić, Andjelka S.
AU  - Čuk, Miran
AU  - Ipač, Nenad
AU  - Obradović, Dragojlo B.
PY  - 2004
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/811
AB  - Traditionally, the most popular food delivery system for probiotic strains has been freshly fermented milk, as well as unfermented milk with cultures added. However, in the development of functional dairy products, cheese could offer certain advantages as a delivery system of live probiotics to the gastrointestinal tract, which is the target organ. Limited research on the incorporation of probiotic bacteria to different types of cheeses has shown that cheese is a viable carrier of these bacteria. However, in order to reach that target, viable cell count of 106 cfu/g for the probiotic in the final product may require some technological changes both in selection of the appropriate species and strains, and in supporting the cells to maintain their viability throughout storage before consumption. Our results have shown that this is possible in the case of Edam cheese which could be used as an adequate carrier of probiotic bacteria. The cultures of bifidobacteria, L. acidophilus, and DCC 240 used in a combination, demonstrated satisfactory survival during 120 days. In all cases, final numbers of viable cells were still above the levels suggested to produce their claimed health benefits.
AB  - Paralelno sa povećanjem proizvodnje funkcionalne hrane povećava se i interes za proizvode koji sadrže probiotike. Neprikosnoveni lider u toj oblasti su sigurno fermentisana mleka ali i ostali prehrambeni proizvodi, među koje spadaju i sirevi, sve više privlače pažnju. Poznato je da postoje velike razlike među namirnicama u pogledu održavanja vijabilnosti ćelija probiotika i ste strane sirevi ispunjavaju čitav niz kriterijuma za neophodnih za preživljavanje probiotskih sojeva. Prema tome imajući u vidu pH sireva oksidoredukcioni potencijal, hemijski sastav, strukturu, puferska svojstva neosporno je da sirevi mogu biti dobri vektori za prenos probiotika. Iz tog razloga u ovom radu je primenjena starter kultura koja se sastojala od FD-DVS DCC-240 i probiotske kulture FD DVS Bifidobacterium lactis BB-12 i FD DVS Lactobacillus acidophilus La 5 u proizvodnji edamskog sira.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Application of probiotics in cheese manufacturing
T1  - Primena probiotika u proizvodnji edamskog sira
EP  - 14
IS  - 1-2
SP  - 12
VL  - 15
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_811
ER  - 

@article{
author = "Tucović, Nataša and Radulović, Zorica and Karić, Andjelka S. and Čuk, Miran and Ipač, Nenad and Obradović, Dragojlo B.",
year = "2004",
abstract = "Traditionally, the most popular food delivery system for probiotic strains has been freshly fermented milk, as well as unfermented milk with cultures added. However, in the development of functional dairy products, cheese could offer certain advantages as a delivery system of live probiotics to the gastrointestinal tract, which is the target organ. Limited research on the incorporation of probiotic bacteria to different types of cheeses has shown that cheese is a viable carrier of these bacteria. However, in order to reach that target, viable cell count of 106 cfu/g for the probiotic in the final product may require some technological changes both in selection of the appropriate species and strains, and in supporting the cells to maintain their viability throughout storage before consumption. Our results have shown that this is possible in the case of Edam cheese which could be used as an adequate carrier of probiotic bacteria. The cultures of bifidobacteria, L. acidophilus, and DCC 240 used in a combination, demonstrated satisfactory survival during 120 days. In all cases, final numbers of viable cells were still above the levels suggested to produce their claimed health benefits., Paralelno sa povećanjem proizvodnje funkcionalne hrane povećava se i interes za proizvode koji sadrže probiotike. Neprikosnoveni lider u toj oblasti su sigurno fermentisana mleka ali i ostali prehrambeni proizvodi, među koje spadaju i sirevi, sve više privlače pažnju. Poznato je da postoje velike razlike među namirnicama u pogledu održavanja vijabilnosti ćelija probiotika i ste strane sirevi ispunjavaju čitav niz kriterijuma za neophodnih za preživljavanje probiotskih sojeva. Prema tome imajući u vidu pH sireva oksidoredukcioni potencijal, hemijski sastav, strukturu, puferska svojstva neosporno je da sirevi mogu biti dobri vektori za prenos probiotika. Iz tog razloga u ovom radu je primenjena starter kultura koja se sastojala od FD-DVS DCC-240 i probiotske kulture FD DVS Bifidobacterium lactis BB-12 i FD DVS Lactobacillus acidophilus La 5 u proizvodnji edamskog sira.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Application of probiotics in cheese manufacturing, Primena probiotika u proizvodnji edamskog sira",
pages = "14-12",
number = "1-2",
volume = "15",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_811"
}

Tucović, N., Radulović, Z., Karić, A. S., Čuk, M., Ipač, N.,& Obradović, D. B.. (2004). Application of probiotics in cheese manufacturing. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 15(1-2), 12-14.
https://hdl.handle.net/21.15107/rcub_agrospace_811

Tucović N, Radulović Z, Karić AS, Čuk M, Ipač N, Obradović DB. Application of probiotics in cheese manufacturing. in Prehrambena industrija - mleko i mlečni proizvodi. 2004;15(1-2):12-14.
https://hdl.handle.net/21.15107/rcub_agrospace_811 .

Tucović, Nataša, Radulović, Zorica, Karić, Andjelka S., Čuk, Miran, Ipač, Nenad, Obradović, Dragojlo B., "Application of probiotics in cheese manufacturing" in Prehrambena industrija - mleko i mlečni proizvodi, 15, no. 1-2 (2004):12-14,
https://hdl.handle.net/21.15107/rcub_agrospace_811 .

TY  - JOUR
AU  - Petrović, Milan M.
AU  - Maćej, Ognjen
AU  - Jovanović, Snežana
AU  - Zorić, Dragica
AU  - Obradović, Dragojlo B.
AU  - Radulović, Zorica
AU  - Bogdanović, Vladan
AU  - Djorović, Milutin T.
AU  - Vučković, Savo
AU  - Simić, Aleksandar
AU  - Djordjević, Aleksandar
AU  - Ostojić, Dušica
AU  - Gutić, Milenko
AU  - Petrović, Milun D.
PY  - 2003
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/556
AB  - Investigations are based on use of natural potentials on the wide region of Sjenica-Pešter highlands. Certain parameters on selected locations are recorded (soil, vegetation, livestock production, technology of milk and cheese production). On selected locations, farms and processing capacities detail researches are carried out relating to soil, artificial and natural grasslands, reproductive and production potential of cattle and sheep, determination of genetic and non-genetic factors affecting milk traits, quantity and quality of milk, proteins, milk fat, lactose, etc., technological and microbiological traits of milk and cheese. Main objectives of this research and development project is to realize scientific -technological solutions in primary livestock production using our own scientific potentials in order to provide increased productivity, increased number of market farmers capable for competitive economy and production on domestic and foreign market with recognized final product with protected geographical origin, in other words - optimization and standardization of native technology of white cheese from Sjenica with protected brand and origin.
AB  - Istraživanja su zasnovana na korišćenju prirodnih potencijala šireg regiona Sjeničko-pešterske visoravni. U okviru ovih istraživanja obavlja se snimanje i proučavanje određenih parametara na odabranim lokalitetima ( zemljište, vegetacija, stočarstvo, tehnologija mleka i sira). Na odabranim lokalitetima, farmama i preradjivačkim kapacitetima obavljaju se detaljna istraživanja, zemljišta, prirodnih i veštačkih travnjaka i livada, reproduktivnih i proizvodnih potencijala goveda i ovaca, determinacija genetskih i negenetskih faktora na svojstva mlečnosti, kvantitet i kvalitet mleka, proteini, mlečna mast, laktoza i dr.,tehnološka i mikrobiološka svojstva mleka i sira. Osnovni ciljevi ovog istraživačko-razvojnog projekta je da se korišćenjem sopstvenih naučnih potencijala dođe do naučno-tehnoloških rešenja u primarnoj stočarskoj proizvodnji, koja će obezbediti porast produktivnosti, povećanje robnih proizvođača osposobljenih za konkurentnu proizvodnju na domaćem i stranom tržištu sa prepoznatljivim finalnim proizvodom zaštićenog geografskog porekla, odnosno optimizaciju i standardizaciju autohtone tehnologije Sjeničkog sira sa zaštitom oznake porekla.
PB  - Institut za stočarstvo, Beograd
T2  - Biotechnology in Animal Husbandry
T1  - study of the project 'optimization and standardization of native technology for white cheese of Sjenica with protected 'brand and origin'
T1  - Studija projekta 'Optimizacija i standardizacija autohtone tehnologije sjeničkog sira sa zaštitom oznake porekla'
EP  - 68
IS  - 1-2
SP  - 63
VL  - 19
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_556
ER  - 

@article{
author = "Petrović, Milan M. and Maćej, Ognjen and Jovanović, Snežana and Zorić, Dragica and Obradović, Dragojlo B. and Radulović, Zorica and Bogdanović, Vladan and Djorović, Milutin T. and Vučković, Savo and Simić, Aleksandar and Djordjević, Aleksandar and Ostojić, Dušica and Gutić, Milenko and Petrović, Milun D.",
year = "2003",
abstract = "Investigations are based on use of natural potentials on the wide region of Sjenica-Pešter highlands. Certain parameters on selected locations are recorded (soil, vegetation, livestock production, technology of milk and cheese production). On selected locations, farms and processing capacities detail researches are carried out relating to soil, artificial and natural grasslands, reproductive and production potential of cattle and sheep, determination of genetic and non-genetic factors affecting milk traits, quantity and quality of milk, proteins, milk fat, lactose, etc., technological and microbiological traits of milk and cheese. Main objectives of this research and development project is to realize scientific -technological solutions in primary livestock production using our own scientific potentials in order to provide increased productivity, increased number of market farmers capable for competitive economy and production on domestic and foreign market with recognized final product with protected geographical origin, in other words - optimization and standardization of native technology of white cheese from Sjenica with protected brand and origin., Istraživanja su zasnovana na korišćenju prirodnih potencijala šireg regiona Sjeničko-pešterske visoravni. U okviru ovih istraživanja obavlja se snimanje i proučavanje određenih parametara na odabranim lokalitetima ( zemljište, vegetacija, stočarstvo, tehnologija mleka i sira). Na odabranim lokalitetima, farmama i preradjivačkim kapacitetima obavljaju se detaljna istraživanja, zemljišta, prirodnih i veštačkih travnjaka i livada, reproduktivnih i proizvodnih potencijala goveda i ovaca, determinacija genetskih i negenetskih faktora na svojstva mlečnosti, kvantitet i kvalitet mleka, proteini, mlečna mast, laktoza i dr.,tehnološka i mikrobiološka svojstva mleka i sira. Osnovni ciljevi ovog istraživačko-razvojnog projekta je da se korišćenjem sopstvenih naučnih potencijala dođe do naučno-tehnoloških rešenja u primarnoj stočarskoj proizvodnji, koja će obezbediti porast produktivnosti, povećanje robnih proizvođača osposobljenih za konkurentnu proizvodnju na domaćem i stranom tržištu sa prepoznatljivim finalnim proizvodom zaštićenog geografskog porekla, odnosno optimizaciju i standardizaciju autohtone tehnologije Sjeničkog sira sa zaštitom oznake porekla.",
publisher = "Institut za stočarstvo, Beograd",
journal = "Biotechnology in Animal Husbandry",
title = "study of the project 'optimization and standardization of native technology for white cheese of Sjenica with protected 'brand and origin', Studija projekta 'Optimizacija i standardizacija autohtone tehnologije sjeničkog sira sa zaštitom oznake porekla'",
pages = "68-63",
number = "1-2",
volume = "19",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_556"
}

Petrović, M. M., Maćej, O., Jovanović, S., Zorić, D., Obradović, D. B., Radulović, Z., Bogdanović, V., Djorović, M. T., Vučković, S., Simić, A., Djordjević, A., Ostojić, D., Gutić, M.,& Petrović, M. D.. (2003). study of the project 'optimization and standardization of native technology for white cheese of Sjenica with protected 'brand and origin'. in Biotechnology in Animal Husbandry
Institut za stočarstvo, Beograd., 19(1-2), 63-68.
https://hdl.handle.net/21.15107/rcub_agrospace_556

Petrović MM, Maćej O, Jovanović S, Zorić D, Obradović DB, Radulović Z, Bogdanović V, Djorović MT, Vučković S, Simić A, Djordjević A, Ostojić D, Gutić M, Petrović MD. study of the project 'optimization and standardization of native technology for white cheese of Sjenica with protected 'brand and origin'. in Biotechnology in Animal Husbandry. 2003;19(1-2):63-68.
https://hdl.handle.net/21.15107/rcub_agrospace_556 .

Petrović, Milan M., Maćej, Ognjen, Jovanović, Snežana, Zorić, Dragica, Obradović, Dragojlo B., Radulović, Zorica, Bogdanović, Vladan, Djorović, Milutin T., Vučković, Savo, Simić, Aleksandar, Djordjević, Aleksandar, Ostojić, Dušica, Gutić, Milenko, Petrović, Milun D., "study of the project 'optimization and standardization of native technology for white cheese of Sjenica with protected 'brand and origin'" in Biotechnology in Animal Husbandry, 19, no. 1-2 (2003):63-68,
https://hdl.handle.net/21.15107/rcub_agrospace_556 .

TY  - JOUR
AU  - Radulović, Zorica
AU  - Martinović, Aleksandra
AU  - Obradović, Dragojlo B.
PY  - 2003
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/662
AB  - Lactic acid bacteria strains isolated from autochtonous cheeses of Sjenica were researched. In those products, where starters were not added fermentation occurs 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-cheese. These strains were exposed to the further analysis and indetification. After examination by Gram test and catalase test, 23 strains of LAB, were selected for further analysis. On the basis of lactose fermentation manner and acid production in 1% reconstituted skim milk, only 6 strains were selected. Determination of theese strains by API 50 CHL and Rapid ID 32 Strep tests, showed that 2 strains belong to the Lactococcus lactis ssp. lactis, 1 strain to the Lactococcus lactis ssp. cremoris, 1 strain to the Lactococcus lactis ssp. lactis bivar. diacetylactis 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 pet 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 23 soja za dalja ispitivanja. Na osnovu načina fermentacije laktoze i acidogene sposonosti praćene u 1% rekonstituisanom obranom mleku selekcionisano je samo šest sojeva. Determinacijom ovih sojeva pomoću API CHL 50 i Rapid ID 32 Strep testa, pokazalo se da dva soja pripadaju Lactococcus lactis ssp. lactis, jedan soj Lactococcus lactis ssp. cremoris jedan soj Lactococcus lactis ssp. lactis bivar. diacetylactis i dva soja Lactobacillus para. paracasei vrsti.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Isolation and characterization of autochthonous strains of lactic acid bacteria isolated from sjenica cheese
T1  - Izolacija i karakterizacija autohtonih sojeva bakterija mlečne kiseline izdvojenih iz sjeničkog sira
EP  - 142
IS  - 1-2
SP  - 142
VL  - 14
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_662
ER  - 

@article{
author = "Radulović, Zorica and Martinović, Aleksandra and Obradović, Dragojlo B.",
year = "2003",
abstract = "Lactic acid bacteria strains isolated from autochtonous cheeses of Sjenica were researched. In those products, where starters were not added fermentation occurs 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-cheese. These strains were exposed to the further analysis and indetification. After examination by Gram test and catalase test, 23 strains of LAB, were selected for further analysis. On the basis of lactose fermentation manner and acid production in 1% reconstituted skim milk, only 6 strains were selected. Determination of theese strains by API 50 CHL and Rapid ID 32 Strep tests, showed that 2 strains belong to the Lactococcus lactis ssp. lactis, 1 strain to the Lactococcus lactis ssp. cremoris, 1 strain to the Lactococcus lactis ssp. lactis bivar. diacetylactis 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 pet 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 23 soja za dalja ispitivanja. Na osnovu načina fermentacije laktoze i acidogene sposonosti praćene u 1% rekonstituisanom obranom mleku selekcionisano je samo šest sojeva. Determinacijom ovih sojeva pomoću API CHL 50 i Rapid ID 32 Strep testa, pokazalo se da dva soja pripadaju Lactococcus lactis ssp. lactis, jedan soj Lactococcus lactis ssp. cremoris jedan soj Lactococcus lactis ssp. lactis bivar. diacetylactis i dva soja Lactobacillus para. paracasei vrsti.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Isolation and characterization of autochthonous strains of lactic acid bacteria isolated from sjenica cheese, Izolacija i karakterizacija autohtonih sojeva bakterija mlečne kiseline izdvojenih iz sjeničkog sira",
pages = "142-142",
number = "1-2",
volume = "14",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_662"
}

Radulović, Z., Martinović, A.,& Obradović, D. B.. (2003). Isolation and characterization of autochthonous strains of lactic acid bacteria isolated from sjenica cheese. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 14(1-2), 142-142.
https://hdl.handle.net/21.15107/rcub_agrospace_662

Radulović Z, Martinović A, Obradović DB. Isolation and characterization of autochthonous strains of lactic acid bacteria isolated from sjenica cheese. in Prehrambena industrija - mleko i mlečni proizvodi. 2003;14(1-2):142-142.
https://hdl.handle.net/21.15107/rcub_agrospace_662 .

Radulović, Zorica, Martinović, Aleksandra, Obradović, Dragojlo B., "Isolation and characterization of autochthonous strains of lactic acid bacteria isolated from sjenica cheese" in Prehrambena industrija - mleko i mlečni proizvodi, 14, no. 1-2 (2003):142-142,
https://hdl.handle.net/21.15107/rcub_agrospace_662 .

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

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

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

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

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