TY  - JOUR
AU  - Radulovic, Zorica
AU  - Paunovic, Dusanka
AU  - Miocinovic, Jelena
AU  - Satric, Ana
AU  - Miloradovic, Zorana
AU  - Mirkovic, Milica
AU  - Mirkovic, Nemanja
PY  - 2023
UR  - https://www.sciencedirect.com/science/article/pii/S2212429223006302
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6411
AB  - The use of truffles in food is primarily based on their pleasant smell to the consumer, to achieve this effect, artificial flavours are usually added. Considering that truffles have not only a hedonistic effect on consumers, this work aims to investigate the characteristics of semi hard cheese, using fresh or for three months frozen truffles without adding artificial flavours, as well as their influence on proteolytic changes during ripening and the sensory quality. Six experimental Gouda type cheeses were prepared: control without truffles; with fresh truffles sterilized in autoclave; with fresh truffles flambéed on burner; with frozen truffles sterilized in autoclave; with frozen truffles flambéed on burner; with addition of artificial flavoring agents. The chemical composition and proteolytic changes of the cheese, microbiological status and sensory evaluation during the three months of ripening were studied. The chemical composition did not differ significantly, but truffles significantly affect the biochemical processes of cheeses ripening. Addition of flambéed fresh or frozen truffles in cheeses, accelerate ripening processes, where the ripening index (25.03%–25.16%) was significantly higher in these cheeses than in the others (14.25%–15.81%). A 1 log unit higher number of lactic acid bacteria was also found in these cheeses and their sensory quality were excellent with ratings 98.08% and 95.41% of the maximum possible quality. It was shown that addition of flambéed fresh or frozen truffles, can be used, resulting in a completely natural cheese with pleasant odor, without the addition of artificial flavours.
T2  - Food Bioscience
T2  - Food BioscienceFood Bioscience
T1  - The effect of fresh or frozen black truffle Tuber aestivum on ripening and sensory quality of semi hard cheese
SP  - 102979
VL  - 55
DO  - 10.1016/j.fbio.2023.102979
ER  - 

@article{
author = "Radulovic, Zorica and Paunovic, Dusanka and Miocinovic, Jelena and Satric, Ana and Miloradovic, Zorana and Mirkovic, Milica and Mirkovic, Nemanja",
year = "2023",
abstract = "The use of truffles in food is primarily based on their pleasant smell to the consumer, to achieve this effect, artificial flavours are usually added. Considering that truffles have not only a hedonistic effect on consumers, this work aims to investigate the characteristics of semi hard cheese, using fresh or for three months frozen truffles without adding artificial flavours, as well as their influence on proteolytic changes during ripening and the sensory quality. Six experimental Gouda type cheeses were prepared: control without truffles; with fresh truffles sterilized in autoclave; with fresh truffles flambéed on burner; with frozen truffles sterilized in autoclave; with frozen truffles flambéed on burner; with addition of artificial flavoring agents. The chemical composition and proteolytic changes of the cheese, microbiological status and sensory evaluation during the three months of ripening were studied. The chemical composition did not differ significantly, but truffles significantly affect the biochemical processes of cheeses ripening. Addition of flambéed fresh or frozen truffles in cheeses, accelerate ripening processes, where the ripening index (25.03%–25.16%) was significantly higher in these cheeses than in the others (14.25%–15.81%). A 1 log unit higher number of lactic acid bacteria was also found in these cheeses and their sensory quality were excellent with ratings 98.08% and 95.41% of the maximum possible quality. It was shown that addition of flambéed fresh or frozen truffles, can be used, resulting in a completely natural cheese with pleasant odor, without the addition of artificial flavours.",
journal = "Food Bioscience, Food BioscienceFood Bioscience",
title = "The effect of fresh or frozen black truffle Tuber aestivum on ripening and sensory quality of semi hard cheese",
pages = "102979",
volume = "55",
doi = "10.1016/j.fbio.2023.102979"
}

Radulovic, Z., Paunovic, D., Miocinovic, J., Satric, A., Miloradovic, Z., Mirkovic, M.,& Mirkovic, N.. (2023). The effect of fresh or frozen black truffle Tuber aestivum on ripening and sensory quality of semi hard cheese. in Food Bioscience, 55, 102979.
https://doi.org/10.1016/j.fbio.2023.102979

Radulovic Z, Paunovic D, Miocinovic J, Satric A, Miloradovic Z, Mirkovic M, Mirkovic N. The effect of fresh or frozen black truffle Tuber aestivum on ripening and sensory quality of semi hard cheese. in Food Bioscience. 2023;55:102979.
doi:10.1016/j.fbio.2023.102979 .

Radulovic, Zorica, Paunovic, Dusanka, Miocinovic, Jelena, Satric, Ana, Miloradovic, Zorana, Mirkovic, Milica, Mirkovic, Nemanja, "The effect of fresh or frozen black truffle Tuber aestivum on ripening and sensory quality of semi hard cheese" in Food Bioscience, 55 (2023):102979,
https://doi.org/10.1016/j.fbio.2023.102979 . .

TY  - JOUR
AU  - Paunović, Dušanka D.
AU  - Mirković, Milica M.
AU  - Mirković, Nemanja L.
AU  - Tešević, Vele V.
AU  - Stanković Jeremić, Jovana M.
AU  - Todosijević, Marina M.
AU  - Radulović, Zorica T.
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6481
AB  - The use of truffles in food is based mainly on the addition of artificial flavors, aiming to achieve an intense aroma in the products. As truffle is a natural product with nutritional and functional properties, it is important to find an optimal method for truffle storage. As the microbiota contribute to truffle aroma, the bacterial and yeast compositions in the rhizosphere and fruiting body of the truffle and the impact of different freezing methods on the volatile profile of the truffle Tuber aestivum during 90 days of the storage were determined. Bacteria and yeasts isolates were identified using 16s rRNA and 18s rRNA. The effect of freezing truffles at -20°C and -80°C with and without previous dipping in liquid N2 on the volatile compounds was observed using GC/MS. The results demonstrated that the isolated bacteria belonged to the phylum Proteobacteria, Firmicutes and Actinobacteria, and the identified species mainly belonged to Firmicutes, genus Bacillus sp. Isolated yeasts were identified as Cryptococcus sp., Debaromyces hanseinii, Candida fermentati and Rhodotorula mucilaginosa. The GC/MS analysis revealed that frozen truffle samples were richer in the compounds 2-butanone, 2-methyl-butanal, methanethiol and 2-butanol after freezing or during storage. The content of DMS, acetaldehyde, 3-octanone, ethanol, and 2-methyl-1-propanol significantly decreased immediately after freezing. Overall, the gained results indicated that freezing of truffles as a preservation method had profound effects on the volatile compounds, while previous dipping in liquid N2 showed no significant impact on the volatile profile of truffle Tuber aestivum. © 2023 University of Belgrade - Faculty of Agriculture. All Rights Reserved.
T2  - Journal of Agricultural Sciences (Belgrade)
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - SERBIAN BLACK TRUFFLE TUBER AESTIVUM: MICROBIOTA AND EFFECTS OF DIFFERENT FREEZING REGIMES ON VOLATILE AROMA COMPOUNDS DURING STORAGE
EP  - 346
IS  - 3
SP  - 329
VL  - 68
DO  - 10.2298/JAS2303329P
ER  - 

@article{
author = "Paunović, Dušanka D. and Mirković, Milica M. and Mirković, Nemanja L. and Tešević, Vele V. and Stanković Jeremić, Jovana M. and Todosijević, Marina M. and Radulović, Zorica T.",
year = "2023",
abstract = "The use of truffles in food is based mainly on the addition of artificial flavors, aiming to achieve an intense aroma in the products. As truffle is a natural product with nutritional and functional properties, it is important to find an optimal method for truffle storage. As the microbiota contribute to truffle aroma, the bacterial and yeast compositions in the rhizosphere and fruiting body of the truffle and the impact of different freezing methods on the volatile profile of the truffle Tuber aestivum during 90 days of the storage were determined. Bacteria and yeasts isolates were identified using 16s rRNA and 18s rRNA. The effect of freezing truffles at -20°C and -80°C with and without previous dipping in liquid N2 on the volatile compounds was observed using GC/MS. The results demonstrated that the isolated bacteria belonged to the phylum Proteobacteria, Firmicutes and Actinobacteria, and the identified species mainly belonged to Firmicutes, genus Bacillus sp. Isolated yeasts were identified as Cryptococcus sp., Debaromyces hanseinii, Candida fermentati and Rhodotorula mucilaginosa. The GC/MS analysis revealed that frozen truffle samples were richer in the compounds 2-butanone, 2-methyl-butanal, methanethiol and 2-butanol after freezing or during storage. The content of DMS, acetaldehyde, 3-octanone, ethanol, and 2-methyl-1-propanol significantly decreased immediately after freezing. Overall, the gained results indicated that freezing of truffles as a preservation method had profound effects on the volatile compounds, while previous dipping in liquid N2 showed no significant impact on the volatile profile of truffle Tuber aestivum. © 2023 University of Belgrade - Faculty of Agriculture. All Rights Reserved.",
journal = "Journal of Agricultural Sciences (Belgrade), Journal of Agricultural Sciences (Belgrade)",
title = "SERBIAN BLACK TRUFFLE TUBER AESTIVUM: MICROBIOTA AND EFFECTS OF DIFFERENT FREEZING REGIMES ON VOLATILE AROMA COMPOUNDS DURING STORAGE",
pages = "346-329",
number = "3",
volume = "68",
doi = "10.2298/JAS2303329P"
}

Paunović, D. D., Mirković, M. M., Mirković, N. L., Tešević, V. V., Stanković Jeremić, J. M., Todosijević, M. M.,& Radulović, Z. T.. (2023). SERBIAN BLACK TRUFFLE TUBER AESTIVUM: MICROBIOTA AND EFFECTS OF DIFFERENT FREEZING REGIMES ON VOLATILE AROMA COMPOUNDS DURING STORAGE. in Journal of Agricultural Sciences (Belgrade), 68(3), 329-346.
https://doi.org/10.2298/JAS2303329P

Paunović DD, Mirković MM, Mirković NL, Tešević VV, Stanković Jeremić JM, Todosijević MM, Radulović ZT. SERBIAN BLACK TRUFFLE TUBER AESTIVUM: MICROBIOTA AND EFFECTS OF DIFFERENT FREEZING REGIMES ON VOLATILE AROMA COMPOUNDS DURING STORAGE. in Journal of Agricultural Sciences (Belgrade). 2023;68(3):329-346.
doi:10.2298/JAS2303329P .

Paunović, Dušanka D., Mirković, Milica M., Mirković, Nemanja L., Tešević, Vele V., Stanković Jeremić, Jovana M., Todosijević, Marina M., Radulović, Zorica T., "SERBIAN BLACK TRUFFLE TUBER AESTIVUM: MICROBIOTA AND EFFECTS OF DIFFERENT FREEZING REGIMES ON VOLATILE AROMA COMPOUNDS DURING STORAGE" in Journal of Agricultural Sciences (Belgrade), 68, no. 3 (2023):329-346,
https://doi.org/10.2298/JAS2303329P . .

TY  - JOUR
AU  - Ivanovic, Marina
AU  - Mirkovic, Nemanja
AU  - Mirkovic, Milica
AU  - Miočinović, Jelena
AU  - Radulović, Ana
AU  - Solevic Knudsen, Tatjana
AU  - Radulovic, Zorica
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5888
AB  - Nowadays, consumers are interested in cheese produced without chemical additives or high-temperature treatments, among which, protective lactic acid bacteria (LAB) cultures could play a major role. In this study, the aims were to isolate, identify and characterize antilisterial LAB from traditionally produced cheese, and utilize suitable LAB in cheese production. Among 200 isolated LAB colonies, isolate PFMI565, with the strongest antilisterial activity, was identified as Enterococcus durans. E. durans PFMI565 was sensitive to clinically important antibiotics (erytromicin, tetracycline, kanamycin, penicillin, vancomycin) and had low acidifying activity in milk. E. durans PFMI565 and the previously isolated bacteriocin producer, Lactococcus lactis subsp. lactis BGBU1–4, were tested for their capability to control Listeria monocytogenes in experimentally contaminated ultrafiltered (UF) cheeses during 35 days of storage at 4 °C. The greatest reductions of L. monocytogenes numbers were achieved in UF cheese made with L. lactis subsp. lactis BGBU1–4 or with the combination of L. lactis subsp. lactis BGBU1–4 and E. durans PFMI565. This study underlines the potential application of E. durans PFMI565 and L. lactis subsp. lactis BGBU1–4 in bio-control of L. monocytogenes in UF cheese.
PB  - MDPI AG
T2  - Foods
T1  - Autochthonous Enterococcus durans PFMI565 and Lactococcus lactis subsp. lactis BGBU1–4 in Bio-Control of Listeria monocytogenes in Ultrafiltered Cheese
IS  - 7
SP  - 1448
VL  - 10
DO  - 10.3390/foods10071448
ER  - 

@article{
author = "Ivanovic, Marina and Mirkovic, Nemanja and Mirkovic, Milica and Miočinović, Jelena and Radulović, Ana and Solevic Knudsen, Tatjana and Radulovic, Zorica",
year = "2021",
abstract = "Nowadays, consumers are interested in cheese produced without chemical additives or high-temperature treatments, among which, protective lactic acid bacteria (LAB) cultures could play a major role. In this study, the aims were to isolate, identify and characterize antilisterial LAB from traditionally produced cheese, and utilize suitable LAB in cheese production. Among 200 isolated LAB colonies, isolate PFMI565, with the strongest antilisterial activity, was identified as Enterococcus durans. E. durans PFMI565 was sensitive to clinically important antibiotics (erytromicin, tetracycline, kanamycin, penicillin, vancomycin) and had low acidifying activity in milk. E. durans PFMI565 and the previously isolated bacteriocin producer, Lactococcus lactis subsp. lactis BGBU1–4, were tested for their capability to control Listeria monocytogenes in experimentally contaminated ultrafiltered (UF) cheeses during 35 days of storage at 4 °C. The greatest reductions of L. monocytogenes numbers were achieved in UF cheese made with L. lactis subsp. lactis BGBU1–4 or with the combination of L. lactis subsp. lactis BGBU1–4 and E. durans PFMI565. This study underlines the potential application of E. durans PFMI565 and L. lactis subsp. lactis BGBU1–4 in bio-control of L. monocytogenes in UF cheese.",
publisher = "MDPI AG",
journal = "Foods",
title = "Autochthonous Enterococcus durans PFMI565 and Lactococcus lactis subsp. lactis BGBU1–4 in Bio-Control of Listeria monocytogenes in Ultrafiltered Cheese",
number = "7",
pages = "1448",
volume = "10",
doi = "10.3390/foods10071448"
}

Ivanovic, M., Mirkovic, N., Mirkovic, M., Miočinović, J., Radulović, A., Solevic Knudsen, T.,& Radulovic, Z.. (2021). Autochthonous Enterococcus durans PFMI565 and Lactococcus lactis subsp. lactis BGBU1–4 in Bio-Control of Listeria monocytogenes in Ultrafiltered Cheese. in Foods
MDPI AG., 10(7), 1448.
https://doi.org/10.3390/foods10071448

Ivanovic M, Mirkovic N, Mirkovic M, Miočinović J, Radulović A, Solevic Knudsen T, Radulovic Z. Autochthonous Enterococcus durans PFMI565 and Lactococcus lactis subsp. lactis BGBU1–4 in Bio-Control of Listeria monocytogenes in Ultrafiltered Cheese. in Foods. 2021;10(7):1448.
doi:10.3390/foods10071448 .

Ivanovic, Marina, Mirkovic, Nemanja, Mirkovic, Milica, Miočinović, Jelena, Radulović, Ana, Solevic Knudsen, Tatjana, Radulovic, Zorica, "Autochthonous Enterococcus durans PFMI565 and Lactococcus lactis subsp. lactis BGBU1–4 in Bio-Control of Listeria monocytogenes in Ultrafiltered Cheese" in Foods, 10, no. 7 (2021):1448,
https://doi.org/10.3390/foods10071448 . .

TY  - CONF
AU  - Petrović, Tanja
AU  - Petrović, M.
AU  - Dimitrijević, S.
AU  - Radulović, Zorica
AU  - Rajić, J.
AU  - Paunović, Dragana
AU  - Nedović, Viktor
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2758
AB  - In the present study, we investigated the use of spray drying as a way to prepare dairybased powders with high number of viable cells of the potential probiotic strain L. plantarum JS7A. Microencapsulation was done using reconstituted skim milk (RSM), inulin and maltodextrin as carriers. When RSM was used as a spray drying carrier a microbial survival rate of 73 % was achieved, although the partial substitution of skim milk with inulin also resulted in high level of survival of 70 %. The poorest survival of 41 % was obtained with maltodextrin as a carrier. The moisture contents in powders were ranging from 4.1 % to 4.4 %. Spray drying process stressed the cells which was shown by increased sensitivity to NaCl. However, it was obtained that reconstituted skim milk showed the significantly lower inhibition of cells of 49 % comparing with inulin and maltodextrin with 55 and 75 % of inhibition, respectively.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Microencapsulation of potential probiotic strain lactobacillus plantarum JS7A by spray drying
EP  - 1074
SP  - 1070
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2758
ER  - 

@conference{
author = "Petrović, Tanja and Petrović, M. and Dimitrijević, S. and Radulović, Zorica and Rajić, J. and Paunović, Dragana and Nedović, Viktor",
year = "2012",
abstract = "In the present study, we investigated the use of spray drying as a way to prepare dairybased powders with high number of viable cells of the potential probiotic strain L. plantarum JS7A. Microencapsulation was done using reconstituted skim milk (RSM), inulin and maltodextrin as carriers. When RSM was used as a spray drying carrier a microbial survival rate of 73 % was achieved, although the partial substitution of skim milk with inulin also resulted in high level of survival of 70 %. The poorest survival of 41 % was obtained with maltodextrin as a carrier. The moisture contents in powders were ranging from 4.1 % to 4.4 %. Spray drying process stressed the cells which was shown by increased sensitivity to NaCl. However, it was obtained that reconstituted skim milk showed the significantly lower inhibition of cells of 49 % comparing with inulin and maltodextrin with 55 and 75 % of inhibition, respectively.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Microencapsulation of potential probiotic strain lactobacillus plantarum JS7A by spray drying",
pages = "1074-1070",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2758"
}

Petrović, T., Petrović, M., Dimitrijević, S., Radulović, Z., Rajić, J., Paunović, D.,& Nedović, V.. (2012). Microencapsulation of potential probiotic strain lactobacillus plantarum JS7A by spray drying. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1070-1074.
https://hdl.handle.net/21.15107/rcub_agrospace_2758

Petrović T, Petrović M, Dimitrijević S, Radulović Z, Rajić J, Paunović D, Nedović V. Microencapsulation of potential probiotic strain lactobacillus plantarum JS7A by spray drying. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1070-1074.
https://hdl.handle.net/21.15107/rcub_agrospace_2758 .

Petrović, Tanja, Petrović, M., Dimitrijević, S., Radulović, Zorica, Rajić, J., Paunović, Dragana, Nedović, Viktor, "Microencapsulation of potential probiotic strain lactobacillus plantarum JS7A by spray drying" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1070-1074,
https://hdl.handle.net/21.15107/rcub_agrospace_2758 .

TY  - CONF
AU  - Miočinović, Jelena
AU  - Radulović, Zorica
AU  - Radovanović, Mira
AU  - Nedeljković, Aleksandar
AU  - Trpković, Goran
AU  - Paunović, Dušanka
AU  - Pudja, Predrag
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2742
AB  - The white brined cheeses are the most popular cheeses with the long tradition of production and consumption in Serbia. Modern medical research studies indicate the importance of diet in the maintenance and improvement of health. In this regard, for the last decades, there is rapid growth of food products with dietetic and functional properties, including products with probiotic bacteria, which could be beneficial for human health. Milk products, including cheeses, represent a good base for the development of new products with functional properties, especially those with probiotic bacteria. The effects of commercial and autochthonous strains of lactic acid bacteria on the composition and proteolysis of white brined cheeses were studied throughout 30 days of ripening. Cheese A was produced with commercial strains (LL 50 A and MY 721, DSM, Netherlands) Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris and probiotics Lactobacillus acidophilus and Bifidobacterium lactis and cheese B with autochthonous strains Lactococcus lactis ssp. lactis 563, Lactococcus lactis ssp. cremoris 565 and potential probiotics Lactobacillus plantarum 564. The rate of proteolysis was analyzed by the water and 5% phosphotungstic acid soluble nitrogen fractions, as well as by SDS and UREA PAG electrophoresis. The viability of probiotic strains during cheeses ripening was also determined. A significant influence of different starter and adjuncts bacteria on the composition was not found. The proteolysis rate was significantly different (p lt 0.05) between cheeses made with different starter cultures, due to different proteolytic activity of bacteria used. The viability of adjunct probiotic bacteria in both cheeses were maintained on the high level during the overall ripening period that are necessary for acquirement of their therapeutic effects. Cheeses made with autochthonous bacteria showed a higher rate of secondary proteolysis, as well as higher flavour scores, and were more acceptable than cheese made with commercial probiotic bacteria.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - The ripening of white brined cheeses made with commercial and potential autochthonous probiotic strains
EP  - 1302
SP  - 1298
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2742
ER  - 

@conference{
author = "Miočinović, Jelena and Radulović, Zorica and Radovanović, Mira and Nedeljković, Aleksandar and Trpković, Goran and Paunović, Dušanka and Pudja, Predrag",
year = "2012",
abstract = "The white brined cheeses are the most popular cheeses with the long tradition of production and consumption in Serbia. Modern medical research studies indicate the importance of diet in the maintenance and improvement of health. In this regard, for the last decades, there is rapid growth of food products with dietetic and functional properties, including products with probiotic bacteria, which could be beneficial for human health. Milk products, including cheeses, represent a good base for the development of new products with functional properties, especially those with probiotic bacteria. The effects of commercial and autochthonous strains of lactic acid bacteria on the composition and proteolysis of white brined cheeses were studied throughout 30 days of ripening. Cheese A was produced with commercial strains (LL 50 A and MY 721, DSM, Netherlands) Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris and probiotics Lactobacillus acidophilus and Bifidobacterium lactis and cheese B with autochthonous strains Lactococcus lactis ssp. lactis 563, Lactococcus lactis ssp. cremoris 565 and potential probiotics Lactobacillus plantarum 564. The rate of proteolysis was analyzed by the water and 5% phosphotungstic acid soluble nitrogen fractions, as well as by SDS and UREA PAG electrophoresis. The viability of probiotic strains during cheeses ripening was also determined. A significant influence of different starter and adjuncts bacteria on the composition was not found. The proteolysis rate was significantly different (p lt 0.05) between cheeses made with different starter cultures, due to different proteolytic activity of bacteria used. The viability of adjunct probiotic bacteria in both cheeses were maintained on the high level during the overall ripening period that are necessary for acquirement of their therapeutic effects. Cheeses made with autochthonous bacteria showed a higher rate of secondary proteolysis, as well as higher flavour scores, and were more acceptable than cheese made with commercial probiotic bacteria.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "The ripening of white brined cheeses made with commercial and potential autochthonous probiotic strains",
pages = "1302-1298",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2742"
}

Miočinović, J., Radulović, Z., Radovanović, M., Nedeljković, A., Trpković, G., Paunović, D.,& Pudja, P.. (2012). The ripening of white brined cheeses made with commercial and potential autochthonous probiotic strains. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1298-1302.
https://hdl.handle.net/21.15107/rcub_agrospace_2742

Miočinović J, Radulović Z, Radovanović M, Nedeljković A, Trpković G, Paunović D, Pudja P. The ripening of white brined cheeses made with commercial and potential autochthonous probiotic strains. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1298-1302.
https://hdl.handle.net/21.15107/rcub_agrospace_2742 .

Miočinović, Jelena, Radulović, Zorica, Radovanović, Mira, Nedeljković, Aleksandar, Trpković, Goran, Paunović, Dušanka, Pudja, Predrag, "The ripening of white brined cheeses made with commercial and potential autochthonous probiotic strains" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1298-1302,
https://hdl.handle.net/21.15107/rcub_agrospace_2742 .

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  - Miočinović, Jelena
AU  - Pudja, Predrag
AU  - Radulović, Zorica
AU  - Pavlović, Vladimir
AU  - Miloradović, Zorana
AU  - Radovanović, Mira
AU  - Paunović, Dušanka
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2422
AB  - The production procedure of low fat cheeses produced from ultrafiltered milk (UF cheese) was developed in this study. The production procedure, that includes utilization of UF milk with 2 % of lactose, addition of 1.5 % inulin and salting with 2 % of mixed salt (NaCl/KCl in ratio 3:1) was defined based on the investigation that included the influence of coagulation parameters, different lactose content of UF milk, different inulin content, and different salt type and content on the properties of low fat UF cheeses. Presented production procedure enables the production of a product with satisfactory dietetic and functional properties. Reduced lactose content of UF milk contributes to stabilisation of pH value at an adequate level and achievement of acceptable texture properties of low fat UF cheeses. Defined inulin content (1.5 %) improved cheese texture, as well as its functional properties, enabling the cheese produced to be marked as a "good source of fibre". Reduced sodium content, due to partial substitution of NaCl with KCl, also contributes to the improvement of dietetic properties of cheeses. Low fat UF cheeses, produced according to defined production procedure, were analysed during 8 weeks of ripening and storage periods. Composition, pH values and proteolytic pattern were typical for brined cheeses. Uniform microstructure and acceptable sensory properties, especially the texture, confirm the validity of the developed production procedure of low fat UF cheeses from UF milk.
PB  - Croatian Dairy Union
T2  - Mljekarstvo
T1  - Development of low fat UF cheese technology
EP  - 44
IS  - 1
SP  - 33
VL  - 61
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2422
ER  - 

@article{
author = "Miočinović, Jelena and Pudja, Predrag and Radulović, Zorica and Pavlović, Vladimir and Miloradović, Zorana and Radovanović, Mira and Paunović, Dušanka",
year = "2011",
abstract = "The production procedure of low fat cheeses produced from ultrafiltered milk (UF cheese) was developed in this study. The production procedure, that includes utilization of UF milk with 2 % of lactose, addition of 1.5 % inulin and salting with 2 % of mixed salt (NaCl/KCl in ratio 3:1) was defined based on the investigation that included the influence of coagulation parameters, different lactose content of UF milk, different inulin content, and different salt type and content on the properties of low fat UF cheeses. Presented production procedure enables the production of a product with satisfactory dietetic and functional properties. Reduced lactose content of UF milk contributes to stabilisation of pH value at an adequate level and achievement of acceptable texture properties of low fat UF cheeses. Defined inulin content (1.5 %) improved cheese texture, as well as its functional properties, enabling the cheese produced to be marked as a "good source of fibre". Reduced sodium content, due to partial substitution of NaCl with KCl, also contributes to the improvement of dietetic properties of cheeses. Low fat UF cheeses, produced according to defined production procedure, were analysed during 8 weeks of ripening and storage periods. Composition, pH values and proteolytic pattern were typical for brined cheeses. Uniform microstructure and acceptable sensory properties, especially the texture, confirm the validity of the developed production procedure of low fat UF cheeses from UF milk.",
publisher = "Croatian Dairy Union",
journal = "Mljekarstvo",
title = "Development of low fat UF cheese technology",
pages = "44-33",
number = "1",
volume = "61",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2422"
}

Miočinović, J., Pudja, P., Radulović, Z., Pavlović, V., Miloradović, Z., Radovanović, M.,& Paunović, D.. (2011). Development of low fat UF cheese technology. in Mljekarstvo
Croatian Dairy Union., 61(1), 33-44.
https://hdl.handle.net/21.15107/rcub_agrospace_2422

Miočinović J, Pudja P, Radulović Z, Pavlović V, Miloradović Z, Radovanović M, Paunović D. Development of low fat UF cheese technology. in Mljekarstvo. 2011;61(1):33-44.
https://hdl.handle.net/21.15107/rcub_agrospace_2422 .

Miočinović, Jelena, Pudja, Predrag, Radulović, Zorica, Pavlović, Vladimir, Miloradović, Zorana, Radovanović, Mira, Paunović, Dušanka, "Development of low fat UF cheese technology" in Mljekarstvo, 61, no. 1 (2011):33-44,
https://hdl.handle.net/21.15107/rcub_agrospace_2422 .

TY  - JOUR
AU  - Seratlić, Sanja V.
AU  - Miloradović, Zorana
AU  - Radulović, Zorica
AU  - Maćej, Ognjen
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2655
AB  - The aim of this paper was to investigate the role of two types of Penicillium roqueforti moulds (type esportazione and dolce) in the ripening of two Gorgonzola-type cheese varieties. Cheeses were analysed after 4, 14, 30 and 60 days of ripening. Microbiological analysis showed high numbers of total bacterial count, yeasts and moulds in both 60-day-old cheese varieties. The concentration of water-soluble N, nonprotein N and 5% phosphotungstic acid-soluble N increased significantly during ripening. Patterns of proteolysis by urea-polyacrylamide gel electrophoresis showed that rind-to-core gradients and age-related changes in moisture and salt content influenced mould and other enzyme activities, which are reflected in various rates of protein degradation. The hydrolysis of alpha s(1)- and beta-caseins was more extensive in the core than under the rind of both cheese varieties.
PB  - Wiley-Blackwell, Malden
T2  - International Journal of Dairy Technology
T1  - The effect of two types of mould inoculants on the microbiological composition, physicochemical properties and protein hydrolysis in two Gorgonzola-type cheese varieties during ripening
EP  - 416
IS  - 3
SP  - 408
VL  - 64
DO  - 10.1111/j.1471-0307.2011.00692.x
ER  - 

@article{
author = "Seratlić, Sanja V. and Miloradović, Zorana and Radulović, Zorica and Maćej, Ognjen",
year = "2011",
abstract = "The aim of this paper was to investigate the role of two types of Penicillium roqueforti moulds (type esportazione and dolce) in the ripening of two Gorgonzola-type cheese varieties. Cheeses were analysed after 4, 14, 30 and 60 days of ripening. Microbiological analysis showed high numbers of total bacterial count, yeasts and moulds in both 60-day-old cheese varieties. The concentration of water-soluble N, nonprotein N and 5% phosphotungstic acid-soluble N increased significantly during ripening. Patterns of proteolysis by urea-polyacrylamide gel electrophoresis showed that rind-to-core gradients and age-related changes in moisture and salt content influenced mould and other enzyme activities, which are reflected in various rates of protein degradation. The hydrolysis of alpha s(1)- and beta-caseins was more extensive in the core than under the rind of both cheese varieties.",
publisher = "Wiley-Blackwell, Malden",
journal = "International Journal of Dairy Technology",
title = "The effect of two types of mould inoculants on the microbiological composition, physicochemical properties and protein hydrolysis in two Gorgonzola-type cheese varieties during ripening",
pages = "416-408",
number = "3",
volume = "64",
doi = "10.1111/j.1471-0307.2011.00692.x"
}

Seratlić, S. V., Miloradović, Z., Radulović, Z.,& Maćej, O.. (2011). The effect of two types of mould inoculants on the microbiological composition, physicochemical properties and protein hydrolysis in two Gorgonzola-type cheese varieties during ripening. in International Journal of Dairy Technology
Wiley-Blackwell, Malden., 64(3), 408-416.
https://doi.org/10.1111/j.1471-0307.2011.00692.x

Seratlić SV, Miloradović Z, Radulović Z, Maćej O. The effect of two types of mould inoculants on the microbiological composition, physicochemical properties and protein hydrolysis in two Gorgonzola-type cheese varieties during ripening. in International Journal of Dairy Technology. 2011;64(3):408-416.
doi:10.1111/j.1471-0307.2011.00692.x .

Seratlić, Sanja V., Miloradović, Zorana, Radulović, Zorica, Maćej, Ognjen, "The effect of two types of mould inoculants on the microbiological composition, physicochemical properties and protein hydrolysis in two Gorgonzola-type cheese varieties during ripening" in International Journal of Dairy Technology, 64, no. 3 (2011):408-416,
https://doi.org/10.1111/j.1471-0307.2011.00692.x . .

TY  - CONF
AU  - Radulović, Zorica
AU  - Živković, Dušan
AU  - Mirković, Nemanja
AU  - Petrušić, Milica M.
AU  - Stajić, Slaviša
AU  - Perunović, Marija
AU  - Paunović, Dušanka
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2629
AB  - Probiotic food products are very popular on domestic and international markets. The application of probiotics in dairy products is quite frequent, while their application in meat products is still being explored. Three variants of Sremska-type fermented sausages were produced using starter culture Bactoferm T-SPX (Chr. Hansen): 1. control sausage variant; 2. variant with Lactobacillus helveticus RO52 (Lallemand, France); 3. variant with Bifidobacterium longum RO175 (Lallemand, France). Through 40 days of fermented sausage ripening, the survival of probiotic bacteria, the changes of starter bacteria counts, as well as the chemical composition, pH values and sensory evaluation were examined. During the first period of ripening, Lactobacillus helveticus RO52 and Bifidobacterium longum RO175 counts were 10(6) cfug(-1), after which they increased to the level of 10(8) cfug(-1) and remained there until the end of ripening. Starter bacteria counts were within the range typical for fermented sausages. The chemical composition and pH values of fermented sausages produced with probiotic bacteria did not significantly differ from the control variant. Sensory evaluation has shown that all variants of fermented sausages had an acceptable sensory quality. Based on the survival of probiotic bacteria during 40 days of fermented sausage ripening, it can be concluded that probiotics can be successfully used in the production of fermented sausages, without affecting the sensory quality of the sausage.
PB  - Elsevier Science Bv, Amsterdam
C3  - 11th International Congress on Engineering and Food (ICEF11)
T1  - Effect of probiotic bacteria on chemical composition and sensory quality of fermented sausages
EP  - 1522
SP  - 1516
VL  - 1
DO  - 10.1016/j.profoo.2011.09.224
ER  - 

@conference{
author = "Radulović, Zorica and Živković, Dušan and Mirković, Nemanja and Petrušić, Milica M. and Stajić, Slaviša and Perunović, Marija and Paunović, Dušanka",
year = "2011",
abstract = "Probiotic food products are very popular on domestic and international markets. The application of probiotics in dairy products is quite frequent, while their application in meat products is still being explored. Three variants of Sremska-type fermented sausages were produced using starter culture Bactoferm T-SPX (Chr. Hansen): 1. control sausage variant; 2. variant with Lactobacillus helveticus RO52 (Lallemand, France); 3. variant with Bifidobacterium longum RO175 (Lallemand, France). Through 40 days of fermented sausage ripening, the survival of probiotic bacteria, the changes of starter bacteria counts, as well as the chemical composition, pH values and sensory evaluation were examined. During the first period of ripening, Lactobacillus helveticus RO52 and Bifidobacterium longum RO175 counts were 10(6) cfug(-1), after which they increased to the level of 10(8) cfug(-1) and remained there until the end of ripening. Starter bacteria counts were within the range typical for fermented sausages. The chemical composition and pH values of fermented sausages produced with probiotic bacteria did not significantly differ from the control variant. Sensory evaluation has shown that all variants of fermented sausages had an acceptable sensory quality. Based on the survival of probiotic bacteria during 40 days of fermented sausage ripening, it can be concluded that probiotics can be successfully used in the production of fermented sausages, without affecting the sensory quality of the sausage.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "11th International Congress on Engineering and Food (ICEF11)",
title = "Effect of probiotic bacteria on chemical composition and sensory quality of fermented sausages",
pages = "1522-1516",
volume = "1",
doi = "10.1016/j.profoo.2011.09.224"
}

Radulović, Z., Živković, D., Mirković, N., Petrušić, M. M., Stajić, S., Perunović, M.,& Paunović, D.. (2011). Effect of probiotic bacteria on chemical composition and sensory quality of fermented sausages. in 11th International Congress on Engineering and Food (ICEF11)
Elsevier Science Bv, Amsterdam., 1, 1516-1522.
https://doi.org/10.1016/j.profoo.2011.09.224

Radulović Z, Živković D, Mirković N, Petrušić MM, Stajić S, Perunović M, Paunović D. Effect of probiotic bacteria on chemical composition and sensory quality of fermented sausages. in 11th International Congress on Engineering and Food (ICEF11). 2011;1:1516-1522.
doi:10.1016/j.profoo.2011.09.224 .

Radulović, Zorica, Živković, Dušan, Mirković, Nemanja, Petrušić, Milica M., Stajić, Slaviša, Perunović, Marija, Paunović, Dušanka, "Effect of probiotic bacteria on chemical composition and sensory quality of fermented sausages" in 11th International Congress on Engineering and Food (ICEF11), 1 (2011):1516-1522,
https://doi.org/10.1016/j.profoo.2011.09.224 . .

TY  - JOUR
AU  - Radulović, Zorica
AU  - Petrović, Tanja
AU  - Nedović, Viktor
AU  - Dimitrijević, Suzana
AU  - Mirković, Nemanja
AU  - Petrušić, Milica M.
AU  - Paunović, Dušanka
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2139
AB  - Lactic acid bacteria strains isolated from traditional made cheeses constitute a reservoir of unexplored potential in biotechnology. In this study four autochthonous lactobacilli strains, isolated from traditional white brined cheeses and identified as Lactobacillus paracasei (08, 564, 05 and 02), were investigated on potential probiotic ability. The investigation comprised sensitivity to simulated gastrointestinal tract conditions, antimicrobial activity against wide range of pathogens, antibiotic resistance as well as autoaggregation ability. Lactobacillus rhamnosus GG was used as referent strain. Three tested strains grew well in simulated gastrointestinal conditions, but their sensitivity was greater on bile acids and pancreatin compared with pepsin low pH 2.5. The examined strains had different sensitivity to antibiotics, but three strains showed very good antimicrobial activity to pathogens. All strains demonstrated very good autoaggregation ability. For three of four examined strains of Lb. paracasei probiotic potential was similar with referent strain Lb. rhamnosus GG, determined in vitro.
PB  - Croatian Dairy Union
T2  - Mljekarstvo
T1  - Characterization of autochthonous Lactobacillus paracasei strains on potential probiotic ability
EP  - 93
IS  - 2
SP  - 86
VL  - 60
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2139
ER  - 

@article{
author = "Radulović, Zorica and Petrović, Tanja and Nedović, Viktor and Dimitrijević, Suzana and Mirković, Nemanja and Petrušić, Milica M. and Paunović, Dušanka",
year = "2010",
abstract = "Lactic acid bacteria strains isolated from traditional made cheeses constitute a reservoir of unexplored potential in biotechnology. In this study four autochthonous lactobacilli strains, isolated from traditional white brined cheeses and identified as Lactobacillus paracasei (08, 564, 05 and 02), were investigated on potential probiotic ability. The investigation comprised sensitivity to simulated gastrointestinal tract conditions, antimicrobial activity against wide range of pathogens, antibiotic resistance as well as autoaggregation ability. Lactobacillus rhamnosus GG was used as referent strain. Three tested strains grew well in simulated gastrointestinal conditions, but their sensitivity was greater on bile acids and pancreatin compared with pepsin low pH 2.5. The examined strains had different sensitivity to antibiotics, but three strains showed very good antimicrobial activity to pathogens. All strains demonstrated very good autoaggregation ability. For three of four examined strains of Lb. paracasei probiotic potential was similar with referent strain Lb. rhamnosus GG, determined in vitro.",
publisher = "Croatian Dairy Union",
journal = "Mljekarstvo",
title = "Characterization of autochthonous Lactobacillus paracasei strains on potential probiotic ability",
pages = "93-86",
number = "2",
volume = "60",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2139"
}

Radulović, Z., Petrović, T., Nedović, V., Dimitrijević, S., Mirković, N., Petrušić, M. M.,& Paunović, D.. (2010). Characterization of autochthonous Lactobacillus paracasei strains on potential probiotic ability. in Mljekarstvo
Croatian Dairy Union., 60(2), 86-93.
https://hdl.handle.net/21.15107/rcub_agrospace_2139

Radulović Z, Petrović T, Nedović V, Dimitrijević S, Mirković N, Petrušić MM, Paunović D. Characterization of autochthonous Lactobacillus paracasei strains on potential probiotic ability. in Mljekarstvo. 2010;60(2):86-93.
https://hdl.handle.net/21.15107/rcub_agrospace_2139 .

Radulović, Zorica, Petrović, Tanja, Nedović, Viktor, Dimitrijević, Suzana, Mirković, Nemanja, Petrušić, Milica M., Paunović, Dušanka, "Characterization of autochthonous Lactobacillus paracasei strains on potential probiotic ability" in Mljekarstvo, 60, no. 2 (2010):86-93,
https://hdl.handle.net/21.15107/rcub_agrospace_2139 .

TY  - JOUR
AU  - Živković, Dušan
AU  - Miloradović, Zorana
AU  - Stanišić, Nikola
AU  - Žujović, Miroslav
AU  - Radulović, Zorica
AU  - Perunović, Marija
AU  - Maksimović, Nevena
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2217
AB  - Sucuk is highly popular in Turkey and Middle East, but also in Europe. Its main constituents are beef, mutton and buffalo meat. In Serbia, sucuk is produced mainly in western parts of the country, in small manufacturing facilities or households during autumn and winter (favourable climate conditions for production). It is produced of small beef chops and peaces of fatty tissue obtained in ham processing. The casing (beef small intestine) is filled with the stuffing, the sausage then undergoes the process of smoking and drying for 30 days. Sucuk is characterised by dark-red colour and taste of spicey and fermented beef with mild smoke aroma. The consequence of adding beef fatty tissue is rather specific texture of the product. The aim of this investigation is to determine the possibility of usage of goat meat in sucuk production, sensory acceptabillity of the new product and determination of its physical, chemical and biochemical properties. Two batches of sucuk were made: A and B. Batch A was made of 90 kg of goat meat and 10 kg of fatty tissue pieces, while batch B was made of 45 kg of goat meat, 45 kg of beef and 10 kg of fatty tissue. The other ingredients were added equally in both batches. The sampling of both variants of 'sudzuk' was carried out on 0th, 1st, 3rd, 7th, 14th, 21st and 36th day of production. Three sausages from each batch were taken for microbiological, chemical analysis, determination of pH and NPN value. Electrophoresis was carried out on the pooled sample from three sausages. Separate analysis was applied for each batch. Weight loss was determined on 12 individual sausages from each batch taken during every sampling. Chemical analysis included determination of water, protein, fat and ash content. Microbiological analysis included determination of total viable count, micrococci, lactobacilli and lactococci. Sensory evaluation was carried out by nine panel auditors, evaluating colour, aroma, taste and texture of the product at the end of the manufacturing process. The five-point system was used in evaluation. The results for weight loss, NPN and sensory analysis were processed using single-factor variance analysis. Total weight loss was 46.16% (batch A) and 44.61% (batch B). During the entire production process, batch A had slightly higher fat content and lower protein content compared to batch B. At the end of the production process, water and fat content were consistent with values characteristic for Turkish sucuk. Initial pH values were 6.01 (batch A) and 5.93 (batch B). Minimal values were recorded on 21st day of production (5.28 in both batches). Total viable count reached its maximal value on 21st day of production (7.4 log cfu g-1 for both batches). Lactobacilli count decreases on the first day, then the steady mild increase was recorded and the maximum is reached on 21st day - 7.5 cfu g-1 (batch A) and 7.3 cfu g-1 (batch B). After the 21st day, lactobacilli count decreases. Lactococci count shows a sharp increase from the 1st day to the 21st day of production. Micrococci and staphylococci count remained almost unchanged during the entire production process. Significant increase of NPN value was observed between the 3rd and the 14th day of production. This coincides with intensive increase of LAB count. The intensive degradation of sarcoplasmic fraction can be observed between the 7th and the 14th day of production, although the process begins on the 3rd day (40 kDa fraction). The intensity of the fraction identified as heavy myosin decreased after the 21st day of production. Sensory properties of both batches were ranked as rather high. The color of batch A was evaluated significantly higher in comparison to batch (p  lt  0.05). The differences in aroma, taste and texture are not statistically significant. The appearance of both batches was identically evaluated. It can be concluded that goat meat can be successfully used in sucuk production.
AB  - U okviru ovih istraživanja za proizvodnju sudžuka korišćeno je goveđe i kozje meso. Jedna varijanta proizvoda izrađena je samo od kozjeg mesa, a druga od kozjeg i goveđeg mesa u odnosu 50:50. Proizvodnja je obavljena na tradicionalan način, u malom proizvodnom pogonu, bez mogućnosti kontrole i podešavanja uslova proizvodnje, u trajanju od 36 dana. Proizvedene kobasice karakteriše dugotrajna spora fermentacija, praćena blagom acidifikacijom proizvoda (minimalni pH bio je 5,28). Najveća aktivnost mikroflore, naročito Lactobacillus sp. utvrđena je između sedmog i dvadeset prvog dana proizvodnje. Uzorci A (kozje meso) i B (kozje/goveđe meso) imaju sličan elektroforetski profil. Proteoliza sarkoplazmatskih frakcija uočava se nakon trećeg dana, a intezivira se između sedmog i četrnaestog dana. Proteoliza miofibrilarnih frakcija je blaga i detektovana je, uglavnom, posle dvadeset prvog dana proizvodnje. Sudžuk izrađen od kozjeg kao i kozjeg/goveđeg mesa karakteriše u potpunosti prihvatljiv senzorni profil. Senzorne karakteristike obe varijante ocenjene su relativno visokim ocenama. Razlike između ispitivanih senzornih karakteristika (osim boje) nisu bile statistički značajne..
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - The effects of goat meat usage in the production of traditional 'sucuk' sausage
T1  - Efekti korišćenja kozjeg mesa u proizvodnji tradicionalnog sudžuka
EP  - 44
IS  - 1
SP  - 36
VL  - 51
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2217
ER  - 

@article{
author = "Živković, Dušan and Miloradović, Zorana and Stanišić, Nikola and Žujović, Miroslav and Radulović, Zorica and Perunović, Marija and Maksimović, Nevena",
year = "2010",
abstract = "Sucuk is highly popular in Turkey and Middle East, but also in Europe. Its main constituents are beef, mutton and buffalo meat. In Serbia, sucuk is produced mainly in western parts of the country, in small manufacturing facilities or households during autumn and winter (favourable climate conditions for production). It is produced of small beef chops and peaces of fatty tissue obtained in ham processing. The casing (beef small intestine) is filled with the stuffing, the sausage then undergoes the process of smoking and drying for 30 days. Sucuk is characterised by dark-red colour and taste of spicey and fermented beef with mild smoke aroma. The consequence of adding beef fatty tissue is rather specific texture of the product. The aim of this investigation is to determine the possibility of usage of goat meat in sucuk production, sensory acceptabillity of the new product and determination of its physical, chemical and biochemical properties. Two batches of sucuk were made: A and B. Batch A was made of 90 kg of goat meat and 10 kg of fatty tissue pieces, while batch B was made of 45 kg of goat meat, 45 kg of beef and 10 kg of fatty tissue. The other ingredients were added equally in both batches. The sampling of both variants of 'sudzuk' was carried out on 0th, 1st, 3rd, 7th, 14th, 21st and 36th day of production. Three sausages from each batch were taken for microbiological, chemical analysis, determination of pH and NPN value. Electrophoresis was carried out on the pooled sample from three sausages. Separate analysis was applied for each batch. Weight loss was determined on 12 individual sausages from each batch taken during every sampling. Chemical analysis included determination of water, protein, fat and ash content. Microbiological analysis included determination of total viable count, micrococci, lactobacilli and lactococci. Sensory evaluation was carried out by nine panel auditors, evaluating colour, aroma, taste and texture of the product at the end of the manufacturing process. The five-point system was used in evaluation. The results for weight loss, NPN and sensory analysis were processed using single-factor variance analysis. Total weight loss was 46.16% (batch A) and 44.61% (batch B). During the entire production process, batch A had slightly higher fat content and lower protein content compared to batch B. At the end of the production process, water and fat content were consistent with values characteristic for Turkish sucuk. Initial pH values were 6.01 (batch A) and 5.93 (batch B). Minimal values were recorded on 21st day of production (5.28 in both batches). Total viable count reached its maximal value on 21st day of production (7.4 log cfu g-1 for both batches). Lactobacilli count decreases on the first day, then the steady mild increase was recorded and the maximum is reached on 21st day - 7.5 cfu g-1 (batch A) and 7.3 cfu g-1 (batch B). After the 21st day, lactobacilli count decreases. Lactococci count shows a sharp increase from the 1st day to the 21st day of production. Micrococci and staphylococci count remained almost unchanged during the entire production process. Significant increase of NPN value was observed between the 3rd and the 14th day of production. This coincides with intensive increase of LAB count. The intensive degradation of sarcoplasmic fraction can be observed between the 7th and the 14th day of production, although the process begins on the 3rd day (40 kDa fraction). The intensity of the fraction identified as heavy myosin decreased after the 21st day of production. Sensory properties of both batches were ranked as rather high. The color of batch A was evaluated significantly higher in comparison to batch (p  lt  0.05). The differences in aroma, taste and texture are not statistically significant. The appearance of both batches was identically evaluated. It can be concluded that goat meat can be successfully used in sucuk production., U okviru ovih istraživanja za proizvodnju sudžuka korišćeno je goveđe i kozje meso. Jedna varijanta proizvoda izrađena je samo od kozjeg mesa, a druga od kozjeg i goveđeg mesa u odnosu 50:50. Proizvodnja je obavljena na tradicionalan način, u malom proizvodnom pogonu, bez mogućnosti kontrole i podešavanja uslova proizvodnje, u trajanju od 36 dana. Proizvedene kobasice karakteriše dugotrajna spora fermentacija, praćena blagom acidifikacijom proizvoda (minimalni pH bio je 5,28). Najveća aktivnost mikroflore, naročito Lactobacillus sp. utvrđena je između sedmog i dvadeset prvog dana proizvodnje. Uzorci A (kozje meso) i B (kozje/goveđe meso) imaju sličan elektroforetski profil. Proteoliza sarkoplazmatskih frakcija uočava se nakon trećeg dana, a intezivira se između sedmog i četrnaestog dana. Proteoliza miofibrilarnih frakcija je blaga i detektovana je, uglavnom, posle dvadeset prvog dana proizvodnje. Sudžuk izrađen od kozjeg kao i kozjeg/goveđeg mesa karakteriše u potpunosti prihvatljiv senzorni profil. Senzorne karakteristike obe varijante ocenjene su relativno visokim ocenama. Razlike između ispitivanih senzornih karakteristika (osim boje) nisu bile statistički značajne..",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "The effects of goat meat usage in the production of traditional 'sucuk' sausage, Efekti korišćenja kozjeg mesa u proizvodnji tradicionalnog sudžuka",
pages = "44-36",
number = "1",
volume = "51",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2217"
}

Živković, D., Miloradović, Z., Stanišić, N., Žujović, M., Radulović, Z., Perunović, M.,& Maksimović, N.. (2010). The effects of goat meat usage in the production of traditional 'sucuk' sausage. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 51(1), 36-44.
https://hdl.handle.net/21.15107/rcub_agrospace_2217

Živković D, Miloradović Z, Stanišić N, Žujović M, Radulović Z, Perunović M, Maksimović N. The effects of goat meat usage in the production of traditional 'sucuk' sausage. in Tehnologija mesa. 2010;51(1):36-44.
https://hdl.handle.net/21.15107/rcub_agrospace_2217 .

Živković, Dušan, Miloradović, Zorana, Stanišić, Nikola, Žujović, Miroslav, Radulović, Zorica, Perunović, Marija, Maksimović, Nevena, "The effects of goat meat usage in the production of traditional 'sucuk' sausage" in Tehnologija mesa, 51, no. 1 (2010):36-44,
https://hdl.handle.net/21.15107/rcub_agrospace_2217 .

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  - 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  - 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  - Djerovski, Jelena
AU  - Radulović, Zorica
AU  - Paunović, Dušanka
AU  - Pudja, Predrag
PY  - 2008
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1781
AB  - Reduced fat cheeses are usually characterized as having poor and unacceptable sensory properties. Elimination of the defects in these cheeses has proved technologically challenging. Approaches include manipulation of processing parameters, use of adjunct cultures and additives. The influence of different adjunct cultures on the composition and sensory properties of low fat brined cheeses were investigated in this paper. Low fat UF brined cheeses (~15% FDM) were produced using milk protein powder Promilk 852A (Ingredia, France), skim milk powder and cream, according to the defined production procedure. Lactococcus lactis ssp. lactis and Lc. lactis ssp. Cremoris, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus strains were used as primary starter cultures. Exopolysaccharide - producing Str. thermophilus was used as adjunct starter culture for the production of cheese B, probiotic culture which contains Lb. acidophilus and Bifidobacterium sp. was used for the production of cheese C, while Lb. casei was used for the production of cheese D. Composition and pH value of cheeses did not differ significantly. Cheeses made with adjunct cultures showed much better characteristics than the control cheese, made only with primary starter culture. Better properties of cheeses produced with adjunct cultures included improved texture, flavor and odor. It was concluded that application of adjunct cultures could be an adequate solution for getting acceptable and functional properties of low fat cheeses. Also, this could lead to better positioning of low fat cheeses on the dairy products market.
AB  - Sirevi sa smanjenim sadržajem masti često se odlikuju lošim i neprihvatljivim senzornim svojstvima koji se ogledaju u lošim teksturalnim osobinama i slabo izraženom i atipičnom ukusu i mirisu. Problemi u proizvodnji niskomasnih sireva mogu se delimično ili potpuno prevazići modifikacijom parametara tehnološkog postupka proizvodnje, upotrebom dopunskih starter kultura i dodavanjem različitih aditiva. U radu je ispitan uticaj različitih dopunskih kultura na sastav i senzorna svojstva niskomasnog sira u salamuri. Niskomasni sir u salamuri sa 15% MuSM je proizveden od proteinskog praha Promilk 852A (Ingredia, Francuska), obranog mleka u prahu i pavlake, prema definisanom postupku proizvodnje. Kao osnovna starter kultura korišćeni su Lactococcus lactis ssp. lactis i Lc. lactis ssp. Cremoris, Streptococcus thermophilus i Lactobacillus delbrueckii ssp. bulgaricus. Kao dopunska kultura za proizvodnju sira B korišćena je vrsta Str. thermophilus koja produkuje egzopolisaharide, za proizvodnju sira C probiotska kultura, koja sadrži Lb. acidophilus i Bifidobacterium sp., a za proizvodnju sira D vrsta Lb. casei. Hemijski sastav i pH vrednost kontrolnog i eksperimentalnih sireva ne razlikuju se značajno. Senzorna ocena sireva pokazuje da sirevi proizvedeni sa dopunskim kulturama pokazuju znatno bolja svojstva u odnosu na kontrolni sir, proizveden samo sa osnovnom starter kulturom. Bolja svojstva sireva proizvedenih sa dopunskim kulturama u poređenju sa kontrolnim sirom ogledaju se u poboljšanju teksture, ukusa i mirisa. Na osnovu rezultata može se zaključiti da je primena dopunskih kultura jedno od adekvatnih rešenja za postizanje prihvatljivih i funkcionalnih osobina niskomasnih sireva, što omogućava njihovo bolje pozicioniranje na tržištu proizvoda od mleka.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - The influence of adjunct cultures on the properties of low fat brined cheese
T1  - Uticaj dopunskih kultura na svojstva niskomasnog sira u salamuri
EP  - 96
IS  - 1-2
SP  - 92
VL  - 19
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1781
ER  - 

@article{
author = "Djerovski, Jelena and Radulović, Zorica and Paunović, Dušanka and Pudja, Predrag",
year = "2008",
abstract = "Reduced fat cheeses are usually characterized as having poor and unacceptable sensory properties. Elimination of the defects in these cheeses has proved technologically challenging. Approaches include manipulation of processing parameters, use of adjunct cultures and additives. The influence of different adjunct cultures on the composition and sensory properties of low fat brined cheeses were investigated in this paper. Low fat UF brined cheeses (~15% FDM) were produced using milk protein powder Promilk 852A (Ingredia, France), skim milk powder and cream, according to the defined production procedure. Lactococcus lactis ssp. lactis and Lc. lactis ssp. Cremoris, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus strains were used as primary starter cultures. Exopolysaccharide - producing Str. thermophilus was used as adjunct starter culture for the production of cheese B, probiotic culture which contains Lb. acidophilus and Bifidobacterium sp. was used for the production of cheese C, while Lb. casei was used for the production of cheese D. Composition and pH value of cheeses did not differ significantly. Cheeses made with adjunct cultures showed much better characteristics than the control cheese, made only with primary starter culture. Better properties of cheeses produced with adjunct cultures included improved texture, flavor and odor. It was concluded that application of adjunct cultures could be an adequate solution for getting acceptable and functional properties of low fat cheeses. Also, this could lead to better positioning of low fat cheeses on the dairy products market., Sirevi sa smanjenim sadržajem masti često se odlikuju lošim i neprihvatljivim senzornim svojstvima koji se ogledaju u lošim teksturalnim osobinama i slabo izraženom i atipičnom ukusu i mirisu. Problemi u proizvodnji niskomasnih sireva mogu se delimično ili potpuno prevazići modifikacijom parametara tehnološkog postupka proizvodnje, upotrebom dopunskih starter kultura i dodavanjem različitih aditiva. U radu je ispitan uticaj različitih dopunskih kultura na sastav i senzorna svojstva niskomasnog sira u salamuri. Niskomasni sir u salamuri sa 15% MuSM je proizveden od proteinskog praha Promilk 852A (Ingredia, Francuska), obranog mleka u prahu i pavlake, prema definisanom postupku proizvodnje. Kao osnovna starter kultura korišćeni su Lactococcus lactis ssp. lactis i Lc. lactis ssp. Cremoris, Streptococcus thermophilus i Lactobacillus delbrueckii ssp. bulgaricus. Kao dopunska kultura za proizvodnju sira B korišćena je vrsta Str. thermophilus koja produkuje egzopolisaharide, za proizvodnju sira C probiotska kultura, koja sadrži Lb. acidophilus i Bifidobacterium sp., a za proizvodnju sira D vrsta Lb. casei. Hemijski sastav i pH vrednost kontrolnog i eksperimentalnih sireva ne razlikuju se značajno. Senzorna ocena sireva pokazuje da sirevi proizvedeni sa dopunskim kulturama pokazuju znatno bolja svojstva u odnosu na kontrolni sir, proizveden samo sa osnovnom starter kulturom. Bolja svojstva sireva proizvedenih sa dopunskim kulturama u poređenju sa kontrolnim sirom ogledaju se u poboljšanju teksture, ukusa i mirisa. Na osnovu rezultata može se zaključiti da je primena dopunskih kultura jedno od adekvatnih rešenja za postizanje prihvatljivih i funkcionalnih osobina niskomasnih sireva, što omogućava njihovo bolje pozicioniranje na tržištu proizvoda od mleka.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "The influence of adjunct cultures on the properties of low fat brined cheese, Uticaj dopunskih kultura na svojstva niskomasnog sira u salamuri",
pages = "96-92",
number = "1-2",
volume = "19",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1781"
}

Djerovski, J., Radulović, Z., Paunović, D.,& Pudja, P.. (2008). The influence of adjunct cultures on the properties of low fat brined cheese. in Prehrambena industrija - mleko i mlečni proizvodi
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 19(1-2), 92-96.
https://hdl.handle.net/21.15107/rcub_agrospace_1781

Djerovski J, Radulović Z, Paunović D, Pudja P. The influence of adjunct cultures on the properties of low fat brined cheese. in Prehrambena industrija - mleko i mlečni proizvodi. 2008;19(1-2):92-96.
https://hdl.handle.net/21.15107/rcub_agrospace_1781 .

Djerovski, Jelena, Radulović, Zorica, Paunović, Dušanka, Pudja, Predrag, "The influence of adjunct cultures on the properties of low fat brined cheese" in Prehrambena industrija - mleko i mlečni proizvodi, 19, no. 1-2 (2008):92-96,
https://hdl.handle.net/21.15107/rcub_agrospace_1781 .

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

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

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

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

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

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

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

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

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

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

TY  - JOUR
AU  - Živković, Dušan
AU  - Perunović, Marija
AU  - Radulović, Zorica
AU  - Jovanović, Marijana
PY  - 2006
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1188
AB  - In this paper, the effects of modified atmosphere packaging on the shelf-life and sensory properties (color, flavor and drip appearance) of turkey meat were presented. Three gas combination: O2, CO2 and N2, in two-component mixture were used. In the first part of the experiment, only gas mixture was used, and in the second part, meat was marinated and packed in MAP. Dynamics of total plate count for all the examined variants was basically similar, but there can be noticed less intensive growth of microflora in samples packed in atmosphere with greater share of CO2, as well as positive influence of Na-lactate. Positive influence of the increased share of O2 on color, and CO2 on flavor of meat packed in the mentioned two-component gas mixture was evident.
AB  - U radu su prikazani efekti pakovanja ćurećeg mesa u modifikovanu atmosferu na održivost i senzorna svojstva mesa (boju, miris i pojavu iscedka). Korišćene su kombinacije tri gasa: O2, CO2 i N2, u dvokomponentnim smešama. U prvom delu ogleda korišćene su samo gasne smeše, a u drugom je meso marinirano i pakovano u atmosferu zaštitnih gasova. Dinamika ukupnog broja mikroorganizama za sve ispitivane varijante uzoraka je u osnovi slična, ali se može primetiti manje intenzivan rast mikroflore u uzorcima pakovanim u atmosferu sa većim udelom CO2, kao i pozitivan uticaj Na-laktata. Evidentan je pozitivan uticaj povećanog udela O2 na boju, a CO2 na miris mesa upakovanog u navedene dvokomponentne smeše gasova.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Shelf-life and sensory properties of turkey meat in modified atmosphere packaging
T1  - Održivost i senzorna svojstva ćurećeg mesa upakovanog u atmosferu zaštitnih gasova
EP  - 207
IS  - 5-6
SP  - 204
VL  - 47
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1188
ER  - 

@article{
author = "Živković, Dušan and Perunović, Marija and Radulović, Zorica and Jovanović, Marijana",
year = "2006",
abstract = "In this paper, the effects of modified atmosphere packaging on the shelf-life and sensory properties (color, flavor and drip appearance) of turkey meat were presented. Three gas combination: O2, CO2 and N2, in two-component mixture were used. In the first part of the experiment, only gas mixture was used, and in the second part, meat was marinated and packed in MAP. Dynamics of total plate count for all the examined variants was basically similar, but there can be noticed less intensive growth of microflora in samples packed in atmosphere with greater share of CO2, as well as positive influence of Na-lactate. Positive influence of the increased share of O2 on color, and CO2 on flavor of meat packed in the mentioned two-component gas mixture was evident., U radu su prikazani efekti pakovanja ćurećeg mesa u modifikovanu atmosferu na održivost i senzorna svojstva mesa (boju, miris i pojavu iscedka). Korišćene su kombinacije tri gasa: O2, CO2 i N2, u dvokomponentnim smešama. U prvom delu ogleda korišćene su samo gasne smeše, a u drugom je meso marinirano i pakovano u atmosferu zaštitnih gasova. Dinamika ukupnog broja mikroorganizama za sve ispitivane varijante uzoraka je u osnovi slična, ali se može primetiti manje intenzivan rast mikroflore u uzorcima pakovanim u atmosferu sa većim udelom CO2, kao i pozitivan uticaj Na-laktata. Evidentan je pozitivan uticaj povećanog udela O2 na boju, a CO2 na miris mesa upakovanog u navedene dvokomponentne smeše gasova.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Shelf-life and sensory properties of turkey meat in modified atmosphere packaging, Održivost i senzorna svojstva ćurećeg mesa upakovanog u atmosferu zaštitnih gasova",
pages = "207-204",
number = "5-6",
volume = "47",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1188"
}

Živković, D., Perunović, M., Radulović, Z.,& Jovanović, M.. (2006). Shelf-life and sensory properties of turkey meat in modified atmosphere packaging. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 47(5-6), 204-207.
https://hdl.handle.net/21.15107/rcub_agrospace_1188

Živković D, Perunović M, Radulović Z, Jovanović M. Shelf-life and sensory properties of turkey meat in modified atmosphere packaging. in Tehnologija mesa. 2006;47(5-6):204-207.
https://hdl.handle.net/21.15107/rcub_agrospace_1188 .

Živković, Dušan, Perunović, Marija, Radulović, Zorica, Jovanović, Marijana, "Shelf-life and sensory properties of turkey meat in modified atmosphere packaging" in Tehnologija mesa, 47, no. 5-6 (2006):204-207,
https://hdl.handle.net/21.15107/rcub_agrospace_1188 .