TY  - GEN
AU  - Despotović, Saša
AU  - Paunović, Dragana
AU  - Marković, Jovana
AU  - Nedović, Viktor
AU  - Djordjević, Sofija
AU  - Veljović, Sonja
AU  - Martinović, Aleksandra
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6892
AB  - INTRODUCTION:
The quest for foods that have a health-promoting impact began many years ago as a functional food. Nowadays, the varieties of food products and food ingredients are more about how they impact the health and well-being of consumers. Throughout history, herbs have been used to add taste and/or preservation to foods. The creative use of herbs can make food much more enjoyable, and not less healthy. Various herbal infusions can be added to beverage compositions to increase nutritional qualities and health benefits while maintaining a sensory and pleasant balance throughout the fortification process.
OBJECTIVES:
The primary objective of the study was to develop and manufacture specialty drinks made from fruit juices and extracts of medicinal and aromatic plants that had a high concentration of biologically active chemicals and a high antioxidant activity. 
Three types of soft drinks have been developed: those with potentially targeted physiologically beneficial effects on metabolism, cardiovascular system, and body resistance, as well as those with medicinal and aromatic herbs whose positive healing effects have already been documented in previous research.
METHOD / DESIGN:
Fruit juices were made by mechanically processing mature fruits, that have not been fermented and have been preserved only via physical methods. The plant material was dried in ambient conditions and ground shortly before extraction. A single percolation method was used to create liquid plant extracts. Extracts of medicinal and aromatic herbs were mixed in combinations with specific functional characteristics sensory acceptable and compatible with fruit blends. Total flavonoid content, polyphenols, and antioxidant capacity were determined. 
RESULTS:
Plant extracts and fruit juices were first classified in terms of total phenols, and their antioxidant activity was assessed using the FRAP and DPPH tests. The total antioxidant activity determined by the FRAP assay and the antioxidant activity determined by the DPPH test were correlated with the total phenol content. The number of phenolic compounds in tested herbal extracts and fruit juices differs significantly at the level of statistical significance of p 0.05. Given that antioxidant activity is 
directly proportional to phenolic component concentration, the FRAP and DPPH test both demonstrated statistically significant antioxidant activity.
CONCLUSIONS:
For the production of specialty beverages with targeted effects on accelerating metabolism, protection of the cardiovascular system, and strengthening the body’s resistance. While it is evident that a wide range of medicinal and aromatic plants may be utilized to improve the functional and sensory characteristics of beverages, the results are often not favorable. Blending 
various medicinal and aromatic herbs can provide a remedy, specialty beverage. The most essential issue is to select the best plant composition so that maximum functional characteristics may be balanced with pleasant sensory features.
T2  - Book of Abstracts of IBSC International Bioscience Conference and the 8th International PSU – UNS Bioscience, Conference Towards the SDG Challenges
T1  - Medicinal and aromatic herbs as functional ingredients  for specialty beverages
EP  - 95
SP  - 94
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6892
ER  - 

@misc{
author = "Despotović, Saša and Paunović, Dragana and Marković, Jovana and Nedović, Viktor and Djordjević, Sofija and Veljović, Sonja and Martinović, Aleksandra",
year = "2021",
abstract = "INTRODUCTION:
The quest for foods that have a health-promoting impact began many years ago as a functional food. Nowadays, the varieties of food products and food ingredients are more about how they impact the health and well-being of consumers. Throughout history, herbs have been used to add taste and/or preservation to foods. The creative use of herbs can make food much more enjoyable, and not less healthy. Various herbal infusions can be added to beverage compositions to increase nutritional qualities and health benefits while maintaining a sensory and pleasant balance throughout the fortification process.
OBJECTIVES:
The primary objective of the study was to develop and manufacture specialty drinks made from fruit juices and extracts of medicinal and aromatic plants that had a high concentration of biologically active chemicals and a high antioxidant activity. 
Three types of soft drinks have been developed: those with potentially targeted physiologically beneficial effects on metabolism, cardiovascular system, and body resistance, as well as those with medicinal and aromatic herbs whose positive healing effects have already been documented in previous research.
METHOD / DESIGN:
Fruit juices were made by mechanically processing mature fruits, that have not been fermented and have been preserved only via physical methods. The plant material was dried in ambient conditions and ground shortly before extraction. A single percolation method was used to create liquid plant extracts. Extracts of medicinal and aromatic herbs were mixed in combinations with specific functional characteristics sensory acceptable and compatible with fruit blends. Total flavonoid content, polyphenols, and antioxidant capacity were determined. 
RESULTS:
Plant extracts and fruit juices were first classified in terms of total phenols, and their antioxidant activity was assessed using the FRAP and DPPH tests. The total antioxidant activity determined by the FRAP assay and the antioxidant activity determined by the DPPH test were correlated with the total phenol content. The number of phenolic compounds in tested herbal extracts and fruit juices differs significantly at the level of statistical significance of p 0.05. Given that antioxidant activity is 
directly proportional to phenolic component concentration, the FRAP and DPPH test both demonstrated statistically significant antioxidant activity.
CONCLUSIONS:
For the production of specialty beverages with targeted effects on accelerating metabolism, protection of the cardiovascular system, and strengthening the body’s resistance. While it is evident that a wide range of medicinal and aromatic plants may be utilized to improve the functional and sensory characteristics of beverages, the results are often not favorable. Blending 
various medicinal and aromatic herbs can provide a remedy, specialty beverage. The most essential issue is to select the best plant composition so that maximum functional characteristics may be balanced with pleasant sensory features.",
journal = "Book of Abstracts of IBSC International Bioscience Conference and the 8th International PSU – UNS Bioscience, Conference Towards the SDG Challenges",
title = "Medicinal and aromatic herbs as functional ingredients  for specialty beverages",
pages = "95-94",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6892"
}

Despotović, S., Paunović, D., Marković, J., Nedović, V., Djordjević, S., Veljović, S.,& Martinović, A.. (2021). Medicinal and aromatic herbs as functional ingredients  for specialty beverages. in Book of Abstracts of IBSC International Bioscience Conference and the 8th International PSU – UNS Bioscience, Conference Towards the SDG Challenges, 94-95.
https://hdl.handle.net/21.15107/rcub_agrospace_6892

Despotović S, Paunović D, Marković J, Nedović V, Djordjević S, Veljović S, Martinović A. Medicinal and aromatic herbs as functional ingredients  for specialty beverages. in Book of Abstracts of IBSC International Bioscience Conference and the 8th International PSU – UNS Bioscience, Conference Towards the SDG Challenges. 2021;:94-95.
https://hdl.handle.net/21.15107/rcub_agrospace_6892 .

Despotović, Saša, Paunović, Dragana, Marković, Jovana, Nedović, Viktor, Djordjević, Sofija, Veljović, Sonja, Martinović, Aleksandra, "Medicinal and aromatic herbs as functional ingredients  for specialty beverages" in Book of Abstracts of IBSC International Bioscience Conference and the 8th International PSU – UNS Bioscience, Conference Towards the SDG Challenges (2021):94-95,
https://hdl.handle.net/21.15107/rcub_agrospace_6892 .

TY  - JOUR
AU  - Tomašević, Igor
AU  - Bursać-Kovačević, Danijela
AU  - Jambrak, Anet Rezek
AU  - Zsolt, Szendro
AU  - Zotte, Antonella Dalle
AU  - Martinović, Aleksandra
AU  - Prodanov, Mirko
AU  - Solowiej, Bartosz
AU  - Sirbu, Alexandrina
AU  - Subić, Jonel
AU  - Roljević, Svetlana
AU  - Semenova, Anastasia
AU  - Krocko, Miro
AU  - Duckova, Viera
AU  - Getya, Andriy
AU  - Kravchenko, Oksana
AU  - Đekić, Ilija
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5403
AB  - This investigation provides an important insight into the Central and Eastern European food industry, beyond traditional food safety management and reflects on its food safety (FS) climate or the human route of its FS culture. Investigation was conducted in 10 Central and Eastern European countries involving more than 500 food companies. Overall FS climate was assessed as good. The availability of infrastructure was perceived the same in all countries although "resources" was the lowest scored climate component. Uncertainty avoiding national cultures had a stronger preference towards written FS procedures and instructions. FS climate was better assessed in bigger companies because small companies observed weaker availability of resources, smaller number of procedures and instructions and reduced risk awareness. FS communication and commitment were not affected by company size. The share of food companies without FS system was five times higher in small compared to big companies. No effect of FS management level or riskiness level on FS climate scores was apparent. Food companies seemed to avoid problems in cooperation and trust between FS leaders and other employees, since they have perceived FS climate similarly. The strongest FS climate segmentation in Central and Eastern Europe food companies was observed in terms of the EU membership status. EU operating food companies managed to develop a very good and distinctive FS climate, with better-perceived leadership, communication, commitment, resources and risk awareness than non-EU food companies. Transitional economic environment of non-EU countries have undesirably influenced the organisational and technological support in their companies and employees perceptions of FS climate.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Control
T1  - Comprehensive insight into the food safety climate in Central and Eastern Europe
VL  - 114
DO  - 10.1016/j.foodcont.2020.107238
ER  - 

@article{
author = "Tomašević, Igor and Bursać-Kovačević, Danijela and Jambrak, Anet Rezek and Zsolt, Szendro and Zotte, Antonella Dalle and Martinović, Aleksandra and Prodanov, Mirko and Solowiej, Bartosz and Sirbu, Alexandrina and Subić, Jonel and Roljević, Svetlana and Semenova, Anastasia and Krocko, Miro and Duckova, Viera and Getya, Andriy and Kravchenko, Oksana and Đekić, Ilija",
year = "2020",
abstract = "This investigation provides an important insight into the Central and Eastern European food industry, beyond traditional food safety management and reflects on its food safety (FS) climate or the human route of its FS culture. Investigation was conducted in 10 Central and Eastern European countries involving more than 500 food companies. Overall FS climate was assessed as good. The availability of infrastructure was perceived the same in all countries although "resources" was the lowest scored climate component. Uncertainty avoiding national cultures had a stronger preference towards written FS procedures and instructions. FS climate was better assessed in bigger companies because small companies observed weaker availability of resources, smaller number of procedures and instructions and reduced risk awareness. FS communication and commitment were not affected by company size. The share of food companies without FS system was five times higher in small compared to big companies. No effect of FS management level or riskiness level on FS climate scores was apparent. Food companies seemed to avoid problems in cooperation and trust between FS leaders and other employees, since they have perceived FS climate similarly. The strongest FS climate segmentation in Central and Eastern Europe food companies was observed in terms of the EU membership status. EU operating food companies managed to develop a very good and distinctive FS climate, with better-perceived leadership, communication, commitment, resources and risk awareness than non-EU food companies. Transitional economic environment of non-EU countries have undesirably influenced the organisational and technological support in their companies and employees perceptions of FS climate.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Control",
title = "Comprehensive insight into the food safety climate in Central and Eastern Europe",
volume = "114",
doi = "10.1016/j.foodcont.2020.107238"
}

Tomašević, I., Bursać-Kovačević, D., Jambrak, A. R., Zsolt, S., Zotte, A. D., Martinović, A., Prodanov, M., Solowiej, B., Sirbu, A., Subić, J., Roljević, S., Semenova, A., Krocko, M., Duckova, V., Getya, A., Kravchenko, O.,& Đekić, I.. (2020). Comprehensive insight into the food safety climate in Central and Eastern Europe. in Food Control
Elsevier Sci Ltd, Oxford., 114.
https://doi.org/10.1016/j.foodcont.2020.107238

Tomašević I, Bursać-Kovačević D, Jambrak AR, Zsolt S, Zotte AD, Martinović A, Prodanov M, Solowiej B, Sirbu A, Subić J, Roljević S, Semenova A, Krocko M, Duckova V, Getya A, Kravchenko O, Đekić I. Comprehensive insight into the food safety climate in Central and Eastern Europe. in Food Control. 2020;114.
doi:10.1016/j.foodcont.2020.107238 .

Tomašević, Igor, Bursać-Kovačević, Danijela, Jambrak, Anet Rezek, Zsolt, Szendro, Zotte, Antonella Dalle, Martinović, Aleksandra, Prodanov, Mirko, Solowiej, Bartosz, Sirbu, Alexandrina, Subić, Jonel, Roljević, Svetlana, Semenova, Anastasia, Krocko, Miro, Duckova, Viera, Getya, Andriy, Kravchenko, Oksana, Đekić, Ilija, "Comprehensive insight into the food safety climate in Central and Eastern Europe" in Food Control, 114 (2020),
https://doi.org/10.1016/j.foodcont.2020.107238 . .

TY  - JOUR
AU  - Tomović, Vladimir
AU  - Šojić, Branislav
AU  - Jokanović, Marija
AU  - Škaljac, Snežana
AU  - Ivić, Maja
AU  - Tomović, Mila
AU  - Tomašević, Igor
AU  - Stajić, Slaviša
AU  - Martinović, Aleksandra
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5145
AB  - Meat is one of the most nutritious foods that humans can consume, and is defined as the flesh (skeletal muscles) of animals used as food. In addition to protein and fat, meat is a significant source of several micronutrients (minerals and vitamins). Edible offal is also a form of meat which is used as food, but which is not skeletal muscles, and in general possesses higher contents of some micronutrients, especially minerals and vitamins, than muscular tissue. Minerals are the inorganic elements other than carbon, hydrogen, oxygen and nitrogen, which remain behind in the ash when food is incinerated. They are usually divided into two groups – macrominerals (main elements) and microminerals (trace elements) or into three groups – main elements (macrominerals), trace elements (microminerals) and ultra-trace elements. The aim of this paper is to provide an overview of the existing literature on the content of nine most abundant minerals (potassium, phosphorous, sodium, magnesium, calcium, zinc, iron, copper and manganese) in the major raw pork meat cuts (tenderloin, ham, loin and shoulder) and edible offal (tongue, heart, lungs, liver, spleen, kidney, brain and spinal cord) from indigenous pigs. The mineral levels in raw pork meat and pig edible offal are variable, ranging from 175.7 to 463.8 mg/100g for potassium; 159 to 502.0 mg/100g for phosphorous; 38.11 to 158.4 mg/100g for sodium; 8.3 to 28.5 mg/100g for magnesium; 4.61 to 26.02 mg/100g for calcium; 0.67 to 6.47 mg/100g for zinc; 0.55 to 45.59 mg/100g for iron; 0.10 to 0.825 mg/100g for copper; and from 0.0038 to 0.338 mg/100g for manganese.

Keywords: minerals, pork, edible offal, indigenous pigs
PB  - University of East Sarajevo, Faculty of Technology
T2  - Journal of Engineering & Processing Management
T1  - Mineral contents in pork and edible offal from indigenous pigs
EP  - 72
IS  - 1
SP  - 66
VL  - 11
DO  - 10.7251/JEPM1901066T
ER  - 

@article{
author = "Tomović, Vladimir and Šojić, Branislav and Jokanović, Marija and Škaljac, Snežana and Ivić, Maja and Tomović, Mila and Tomašević, Igor and Stajić, Slaviša and Martinović, Aleksandra",
year = "2019",
abstract = "Meat is one of the most nutritious foods that humans can consume, and is defined as the flesh (skeletal muscles) of animals used as food. In addition to protein and fat, meat is a significant source of several micronutrients (minerals and vitamins). Edible offal is also a form of meat which is used as food, but which is not skeletal muscles, and in general possesses higher contents of some micronutrients, especially minerals and vitamins, than muscular tissue. Minerals are the inorganic elements other than carbon, hydrogen, oxygen and nitrogen, which remain behind in the ash when food is incinerated. They are usually divided into two groups – macrominerals (main elements) and microminerals (trace elements) or into three groups – main elements (macrominerals), trace elements (microminerals) and ultra-trace elements. The aim of this paper is to provide an overview of the existing literature on the content of nine most abundant minerals (potassium, phosphorous, sodium, magnesium, calcium, zinc, iron, copper and manganese) in the major raw pork meat cuts (tenderloin, ham, loin and shoulder) and edible offal (tongue, heart, lungs, liver, spleen, kidney, brain and spinal cord) from indigenous pigs. The mineral levels in raw pork meat and pig edible offal are variable, ranging from 175.7 to 463.8 mg/100g for potassium; 159 to 502.0 mg/100g for phosphorous; 38.11 to 158.4 mg/100g for sodium; 8.3 to 28.5 mg/100g for magnesium; 4.61 to 26.02 mg/100g for calcium; 0.67 to 6.47 mg/100g for zinc; 0.55 to 45.59 mg/100g for iron; 0.10 to 0.825 mg/100g for copper; and from 0.0038 to 0.338 mg/100g for manganese.

Keywords: minerals, pork, edible offal, indigenous pigs",
publisher = "University of East Sarajevo, Faculty of Technology",
journal = "Journal of Engineering & Processing Management",
title = "Mineral contents in pork and edible offal from indigenous pigs",
pages = "72-66",
number = "1",
volume = "11",
doi = "10.7251/JEPM1901066T"
}

Tomović, V., Šojić, B., Jokanović, M., Škaljac, S., Ivić, M., Tomović, M., Tomašević, I., Stajić, S.,& Martinović, A.. (2019). Mineral contents in pork and edible offal from indigenous pigs. in Journal of Engineering & Processing Management
University of East Sarajevo, Faculty of Technology., 11(1), 66-72.
https://doi.org/10.7251/JEPM1901066T

Tomović V, Šojić B, Jokanović M, Škaljac S, Ivić M, Tomović M, Tomašević I, Stajić S, Martinović A. Mineral contents in pork and edible offal from indigenous pigs. in Journal of Engineering & Processing Management. 2019;11(1):66-72.
doi:10.7251/JEPM1901066T .

Tomović, Vladimir, Šojić, Branislav, Jokanović, Marija, Škaljac, Snežana, Ivić, Maja, Tomović, Mila, Tomašević, Igor, Stajić, Slaviša, Martinović, Aleksandra, "Mineral contents in pork and edible offal from indigenous pigs" in Journal of Engineering & Processing Management, 11, no. 1 (2019):66-72,
https://doi.org/10.7251/JEPM1901066T . .

TY  - JOUR
AU  - Despotović, Aleksandra
AU  - Tomović, Vladimir
AU  - Stanišić, Nikola
AU  - Jokanović, Marija
AU  - Šojić, Branislav
AU  - Škaljac, Snežana
AU  - Kocić-Tanackov, Sunčica
AU  - Tomašević, Igor
AU  - Stajić, Slaviša
AU  - Martinović, Aleksandra
AU  - Hromis, Nevena
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4711
AB  - The physical characteristics (pH(24h) and CIEL *a*b* values) and proximate (moisture, protein, total fat, total ash content) and mineral (K, P, Na, Mg, Ca, Fe, Zn, Cu, Mn) composition were determined in tongue, heart, lungs, liver, spleen, kidney, brain and spinal cord belonging to Swallow-Belly Mangalica pigs reared under an intensive production system and slaughtered at 100 kg live weight. The type of edible offal had a significant effect (P lt 0.001) on all investigated traits. Tongue had the lowest pH(24h), moisture, total ash and P content. The highest content of Mg and lowest ClEb* value and K content were found in heart. Lungs had the highest pH(24h), ClEa* and ClEb* values, and the lowest Mg and Mn contents. Protein, Zn, Cu and Mn contents were the highest, and Na and Ca contents were the lowest in liver. Spleen had the highest moisture, K and Fe contents, and the lowest CIEL* (darkest offal) value, total fat and Cu content. The highest content of Na was found in kidney. The lightest color (CIEL* value), the highest content of total fat, total ash, P and Ca, and the lowest ClEa* value and content of protein, Fe and Zn, were found in spinal cord.
PB  - Deutscher Fachverlag Gmbh, Frankfurt Main
T2  - Fleischwirtschaft
T1  - Edible offal quality of Swallow-Belly Mangalica pigs reared under an intensive production system Investigations on pigs slaughtered at 100 kg live weight
EP  - 108
IS  - 12
SP  - 103
VL  - 98
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_4711
ER  - 

@article{
author = "Despotović, Aleksandra and Tomović, Vladimir and Stanišić, Nikola and Jokanović, Marija and Šojić, Branislav and Škaljac, Snežana and Kocić-Tanackov, Sunčica and Tomašević, Igor and Stajić, Slaviša and Martinović, Aleksandra and Hromis, Nevena",
year = "2018",
abstract = "The physical characteristics (pH(24h) and CIEL *a*b* values) and proximate (moisture, protein, total fat, total ash content) and mineral (K, P, Na, Mg, Ca, Fe, Zn, Cu, Mn) composition were determined in tongue, heart, lungs, liver, spleen, kidney, brain and spinal cord belonging to Swallow-Belly Mangalica pigs reared under an intensive production system and slaughtered at 100 kg live weight. The type of edible offal had a significant effect (P lt 0.001) on all investigated traits. Tongue had the lowest pH(24h), moisture, total ash and P content. The highest content of Mg and lowest ClEb* value and K content were found in heart. Lungs had the highest pH(24h), ClEa* and ClEb* values, and the lowest Mg and Mn contents. Protein, Zn, Cu and Mn contents were the highest, and Na and Ca contents were the lowest in liver. Spleen had the highest moisture, K and Fe contents, and the lowest CIEL* (darkest offal) value, total fat and Cu content. The highest content of Na was found in kidney. The lightest color (CIEL* value), the highest content of total fat, total ash, P and Ca, and the lowest ClEa* value and content of protein, Fe and Zn, were found in spinal cord.",
publisher = "Deutscher Fachverlag Gmbh, Frankfurt Main",
journal = "Fleischwirtschaft",
title = "Edible offal quality of Swallow-Belly Mangalica pigs reared under an intensive production system Investigations on pigs slaughtered at 100 kg live weight",
pages = "108-103",
number = "12",
volume = "98",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_4711"
}

Despotović, A., Tomović, V., Stanišić, N., Jokanović, M., Šojić, B., Škaljac, S., Kocić-Tanackov, S., Tomašević, I., Stajić, S., Martinović, A.,& Hromis, N.. (2018). Edible offal quality of Swallow-Belly Mangalica pigs reared under an intensive production system Investigations on pigs slaughtered at 100 kg live weight. in Fleischwirtschaft
Deutscher Fachverlag Gmbh, Frankfurt Main., 98(12), 103-108.
https://hdl.handle.net/21.15107/rcub_agrospace_4711

Despotović A, Tomović V, Stanišić N, Jokanović M, Šojić B, Škaljac S, Kocić-Tanackov S, Tomašević I, Stajić S, Martinović A, Hromis N. Edible offal quality of Swallow-Belly Mangalica pigs reared under an intensive production system Investigations on pigs slaughtered at 100 kg live weight. in Fleischwirtschaft. 2018;98(12):103-108.
https://hdl.handle.net/21.15107/rcub_agrospace_4711 .

Despotović, Aleksandra, Tomović, Vladimir, Stanišić, Nikola, Jokanović, Marija, Šojić, Branislav, Škaljac, Snežana, Kocić-Tanackov, Sunčica, Tomašević, Igor, Stajić, Slaviša, Martinović, Aleksandra, Hromis, Nevena, "Edible offal quality of Swallow-Belly Mangalica pigs reared under an intensive production system Investigations on pigs slaughtered at 100 kg live weight" in Fleischwirtschaft, 98, no. 12 (2018):103-108,
https://hdl.handle.net/21.15107/rcub_agrospace_4711 .

TY  - JOUR
AU  - Tomović, Vladimir
AU  - Jokanović, Marija
AU  - Tomović, Mila
AU  - Lazović, Milana
AU  - Šojić, Branislav
AU  - Škaljac, Snežana
AU  - Ivić, Maja
AU  - Kocić-Tanackov, Sunčica
AU  - Tomašević, Igor
AU  - Martinović, Aleksandra
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6064
AB  - Concentrations of cadmium (Cd) were determined in the samples of 144 animals around 1 and of 144 animals around 4years old. Cd was analysed by inductively coupled plasma-optical emission spectrometry (ICP-OES), after microwave digestion. Cd concentrations were higher (p lt 0.05) in kidney than in liver and higher (p lt 0.05) in older animals than in young ones. In domestic Balkan goat which was raised in a free-ranged system Cd accumulation was lower (p lt 0.05) than in Alpine goat raised in an intensive production system. Geographic region did influence Cd accumulation only in older animals. Higher Cd levels (p lt 0.05) were determined in goats from Serbia. The highest obtained Cd concentrations in both tissues were lower than maximum levels set by European and national legislation for ruminants (cattle and sheep).
PB  - Taylor & Francis Ltd, Abingdon
T2  - Food Additives & Contaminants Part B-Surveillance
T1  - Cadmium in liver and kidneys of domestic Balkan and Alpine dairy goat breeds from Montenegro and Serbia
EP  - 142
IS  - 2
SP  - 137
VL  - 10
DO  - 10.1080/19393210.2017.1282987
ER  - 

@article{
author = "Tomović, Vladimir and Jokanović, Marija and Tomović, Mila and Lazović, Milana and Šojić, Branislav and Škaljac, Snežana and Ivić, Maja and Kocić-Tanackov, Sunčica and Tomašević, Igor and Martinović, Aleksandra",
year = "2017",
abstract = "Concentrations of cadmium (Cd) were determined in the samples of 144 animals around 1 and of 144 animals around 4years old. Cd was analysed by inductively coupled plasma-optical emission spectrometry (ICP-OES), after microwave digestion. Cd concentrations were higher (p lt 0.05) in kidney than in liver and higher (p lt 0.05) in older animals than in young ones. In domestic Balkan goat which was raised in a free-ranged system Cd accumulation was lower (p lt 0.05) than in Alpine goat raised in an intensive production system. Geographic region did influence Cd accumulation only in older animals. Higher Cd levels (p lt 0.05) were determined in goats from Serbia. The highest obtained Cd concentrations in both tissues were lower than maximum levels set by European and national legislation for ruminants (cattle and sheep).",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Food Additives & Contaminants Part B-Surveillance",
title = "Cadmium in liver and kidneys of domestic Balkan and Alpine dairy goat breeds from Montenegro and Serbia",
pages = "142-137",
number = "2",
volume = "10",
doi = "10.1080/19393210.2017.1282987"
}

Tomović, V., Jokanović, M., Tomović, M., Lazović, M., Šojić, B., Škaljac, S., Ivić, M., Kocić-Tanackov, S., Tomašević, I.,& Martinović, A.. (2017). Cadmium in liver and kidneys of domestic Balkan and Alpine dairy goat breeds from Montenegro and Serbia. in Food Additives & Contaminants Part B-Surveillance
Taylor & Francis Ltd, Abingdon., 10(2), 137-142.
https://doi.org/10.1080/19393210.2017.1282987

Tomović V, Jokanović M, Tomović M, Lazović M, Šojić B, Škaljac S, Ivić M, Kocić-Tanackov S, Tomašević I, Martinović A. Cadmium in liver and kidneys of domestic Balkan and Alpine dairy goat breeds from Montenegro and Serbia. in Food Additives & Contaminants Part B-Surveillance. 2017;10(2):137-142.
doi:10.1080/19393210.2017.1282987 .

Tomović, Vladimir, Jokanović, Marija, Tomović, Mila, Lazović, Milana, Šojić, Branislav, Škaljac, Snežana, Ivić, Maja, Kocić-Tanackov, Sunčica, Tomašević, Igor, Martinović, Aleksandra, "Cadmium in liver and kidneys of domestic Balkan and Alpine dairy goat breeds from Montenegro and Serbia" in Food Additives & Contaminants Part B-Surveillance, 10, no. 2 (2017):137-142,
https://doi.org/10.1080/19393210.2017.1282987 . .

TY  - JOUR
AU  - Tomović, Vladimir
AU  - Jokanović, Marija
AU  - Tomović, Mila
AU  - Lazović, Milana
AU  - Šojić, Branislav
AU  - Škaljac, Snežana
AU  - Ivić, Maja
AU  - Kocić-Tanackov, Sunčica
AU  - Tomašević, Igor
AU  - Martinović, Aleksandra
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4398
AB  - Concentrations of cadmium (Cd) and lead (Pb) were determined in livers (n=52) and kidneys (n=52) of female cattle (345-2717days old) from dairy farms in the region Vojvodina. Cd and Pb were analysed by inductively coupled plasma-optical emission spectrometry, after microwave digestion. Cd and Pb concentrations did not exceed the Serbian and European maximum set limits in any sample. The Cd concentrations in the livers and kidneys ranged from 0.033 to 0.151mgkg(-1) wet weight and from 0.055 to 0.510mgkg(-1) wet weight, respectively. The corresponding Pb concentrations were 0.015-0.159mgkg(-1) wet weight and 0.021-0.196mgkg(-1) wet weight, respectively. Mean Cd and Pb concentrations were significantly lower (p lt 0.001) in the liver (0.072 and 0.053mgkg(-1) wet weight) than in the kidney (0.190 and 0.075mgkg(-1) wet weight). There were good correlations between Cd in liver and Cd in kidney, Pb in liver and Pb in kidney, Cd level and age and Pb level and age in both tissues.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Food Additives & Contaminants Part B-Surveillance
T1  - Cadmium and lead in female cattle livers and kidneys from Vojvodina, northern Serbia
EP  - 43
IS  - 1
SP  - 39
VL  - 10
DO  - 10.1080/19393210.2016.1245216
ER  - 

@article{
author = "Tomović, Vladimir and Jokanović, Marija and Tomović, Mila and Lazović, Milana and Šojić, Branislav and Škaljac, Snežana and Ivić, Maja and Kocić-Tanackov, Sunčica and Tomašević, Igor and Martinović, Aleksandra",
year = "2017",
abstract = "Concentrations of cadmium (Cd) and lead (Pb) were determined in livers (n=52) and kidneys (n=52) of female cattle (345-2717days old) from dairy farms in the region Vojvodina. Cd and Pb were analysed by inductively coupled plasma-optical emission spectrometry, after microwave digestion. Cd and Pb concentrations did not exceed the Serbian and European maximum set limits in any sample. The Cd concentrations in the livers and kidneys ranged from 0.033 to 0.151mgkg(-1) wet weight and from 0.055 to 0.510mgkg(-1) wet weight, respectively. The corresponding Pb concentrations were 0.015-0.159mgkg(-1) wet weight and 0.021-0.196mgkg(-1) wet weight, respectively. Mean Cd and Pb concentrations were significantly lower (p lt 0.001) in the liver (0.072 and 0.053mgkg(-1) wet weight) than in the kidney (0.190 and 0.075mgkg(-1) wet weight). There were good correlations between Cd in liver and Cd in kidney, Pb in liver and Pb in kidney, Cd level and age and Pb level and age in both tissues.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Food Additives & Contaminants Part B-Surveillance",
title = "Cadmium and lead in female cattle livers and kidneys from Vojvodina, northern Serbia",
pages = "43-39",
number = "1",
volume = "10",
doi = "10.1080/19393210.2016.1245216"
}

Tomović, V., Jokanović, M., Tomović, M., Lazović, M., Šojić, B., Škaljac, S., Ivić, M., Kocić-Tanackov, S., Tomašević, I.,& Martinović, A.. (2017). Cadmium and lead in female cattle livers and kidneys from Vojvodina, northern Serbia. in Food Additives & Contaminants Part B-Surveillance
Taylor & Francis Ltd, Abingdon., 10(1), 39-43.
https://doi.org/10.1080/19393210.2016.1245216

Tomović V, Jokanović M, Tomović M, Lazović M, Šojić B, Škaljac S, Ivić M, Kocić-Tanackov S, Tomašević I, Martinović A. Cadmium and lead in female cattle livers and kidneys from Vojvodina, northern Serbia. in Food Additives & Contaminants Part B-Surveillance. 2017;10(1):39-43.
doi:10.1080/19393210.2016.1245216 .

Tomović, Vladimir, Jokanović, Marija, Tomović, Mila, Lazović, Milana, Šojić, Branislav, Škaljac, Snežana, Ivić, Maja, Kocić-Tanackov, Sunčica, Tomašević, Igor, Martinović, Aleksandra, "Cadmium and lead in female cattle livers and kidneys from Vojvodina, northern Serbia" in Food Additives & Contaminants Part B-Surveillance, 10, no. 1 (2017):39-43,
https://doi.org/10.1080/19393210.2016.1245216 . .

TY  - JOUR
AU  - Tomović, Vladimir
AU  - Jokanović, Marija
AU  - Tomović, Mila
AU  - Lazović, Milana
AU  - Šojić, Branislav
AU  - Škaljac, Snežana
AU  - Ivić, Maja
AU  - Kocić-Tanackov, Sunčica
AU  - Tomašević, Igor
AU  - Martinović, Aleksandra
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4333
AB  - Concentrations of cadmium (Cd) were determined in the samples of 144 animals around 1 and of 144 animals around 4years old. Cd was analysed by inductively coupled plasma-optical emission spectrometry (ICP-OES), after microwave digestion. Cd concentrations were higher (p lt 0.05) in kidney than in liver and higher (p lt 0.05) in older animals than in young ones. In domestic Balkan goat which was raised in a free-ranged system Cd accumulation was lower (p lt 0.05) than in Alpine goat raised in an intensive production system. Geographic region did influence Cd accumulation only in older animals. Higher Cd levels (p lt 0.05) were determined in goats from Serbia. The highest obtained Cd concentrations in both tissues were lower than maximum levels set by European and national legislation for ruminants (cattle and sheep).
PB  - Taylor & Francis Ltd, Abingdon
T2  - Food Additives & Contaminants Part B-Surveillance
T1  - Cadmium in liver and kidneys of domestic Balkan and Alpine dairy goat breeds from Montenegro and Serbia
EP  - 142
IS  - 2
SP  - 137
VL  - 10
DO  - 10.1080/19393210.2017.1282987
ER  - 

@article{
author = "Tomović, Vladimir and Jokanović, Marija and Tomović, Mila and Lazović, Milana and Šojić, Branislav and Škaljac, Snežana and Ivić, Maja and Kocić-Tanackov, Sunčica and Tomašević, Igor and Martinović, Aleksandra",
year = "2017",
abstract = "Concentrations of cadmium (Cd) were determined in the samples of 144 animals around 1 and of 144 animals around 4years old. Cd was analysed by inductively coupled plasma-optical emission spectrometry (ICP-OES), after microwave digestion. Cd concentrations were higher (p lt 0.05) in kidney than in liver and higher (p lt 0.05) in older animals than in young ones. In domestic Balkan goat which was raised in a free-ranged system Cd accumulation was lower (p lt 0.05) than in Alpine goat raised in an intensive production system. Geographic region did influence Cd accumulation only in older animals. Higher Cd levels (p lt 0.05) were determined in goats from Serbia. The highest obtained Cd concentrations in both tissues were lower than maximum levels set by European and national legislation for ruminants (cattle and sheep).",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Food Additives & Contaminants Part B-Surveillance",
title = "Cadmium in liver and kidneys of domestic Balkan and Alpine dairy goat breeds from Montenegro and Serbia",
pages = "142-137",
number = "2",
volume = "10",
doi = "10.1080/19393210.2017.1282987"
}

Tomović, V., Jokanović, M., Tomović, M., Lazović, M., Šojić, B., Škaljac, S., Ivić, M., Kocić-Tanackov, S., Tomašević, I.,& Martinović, A.. (2017). Cadmium in liver and kidneys of domestic Balkan and Alpine dairy goat breeds from Montenegro and Serbia. in Food Additives & Contaminants Part B-Surveillance
Taylor & Francis Ltd, Abingdon., 10(2), 137-142.
https://doi.org/10.1080/19393210.2017.1282987

Tomović V, Jokanović M, Tomović M, Lazović M, Šojić B, Škaljac S, Ivić M, Kocić-Tanackov S, Tomašević I, Martinović A. Cadmium in liver and kidneys of domestic Balkan and Alpine dairy goat breeds from Montenegro and Serbia. in Food Additives & Contaminants Part B-Surveillance. 2017;10(2):137-142.
doi:10.1080/19393210.2017.1282987 .

Tomović, Vladimir, Jokanović, Marija, Tomović, Mila, Lazović, Milana, Šojić, Branislav, Škaljac, Snežana, Ivić, Maja, Kocić-Tanackov, Sunčica, Tomašević, Igor, Martinović, Aleksandra, "Cadmium in liver and kidneys of domestic Balkan and Alpine dairy goat breeds from Montenegro and Serbia" in Food Additives & Contaminants Part B-Surveillance, 10, no. 2 (2017):137-142,
https://doi.org/10.1080/19393210.2017.1282987 . .

TY  - JOUR
AU  - Tomović, Vladimir M.
AU  - Stanišić, Nikola
AU  - Jokanović, Marija R.
AU  - Kevrešan, Žarko
AU  - Šojić, Branislav
AU  - Škaljac, Snežana
AU  - Tomašević, Igor
AU  - Martinović, Aleksandra
AU  - Despotović, Aleksandra
AU  - Suput, Danijela Z.
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4048
AB  - Quality parameters including sensory and physical characteristics and proximate and mineral composition in M. psoas major, M. semimembranosus, M. longissimus thoracis et lumborum and M. triceps brachii of Swallow-Belly Mangulica pigs were determined. Type of muscles had no significant effect (P > 0.05) on water-holding capacity, protein, total fat and K, P and Ca content. The M. psoas major was the highest in pH(24h), water-holding capacity, CIEa* and CIEb* values, moisture, K, P and Cu content, and the lowest in visual marbling score and total fat content. The M. semimembranosus was the highest in Mg and Ca content, and the lowest in CIEL* value (darkest muscle) and K content. The lightest colour (CIEL* value), the highest content of protein, total fat and total ash, and the lowest visual colour score, pH(24h), CIEa* and CIEb* values, content of moisture, Na, Ca, Zn, Fe and Cu were found in M. longissimus thoracis et lumborum. The highest visual colour and marbling score, the highest content of Na, Zn and Fe, and the lowest water-holding capacity, content of protein, total ash, P and Mg were found in M. triceps brachii.
PB  - Savez hemijskih inženjera, Beograd
T2  - HEMIJSKA INDUSTRIJA
T1  - Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight
EP  - 564
IS  - 5
SP  - 557
VL  - 70
DO  - 10.2298/HEMIND150613063T
ER  - 

@article{
author = "Tomović, Vladimir M. and Stanišić, Nikola and Jokanović, Marija R. and Kevrešan, Žarko and Šojić, Branislav and Škaljac, Snežana and Tomašević, Igor and Martinović, Aleksandra and Despotović, Aleksandra and Suput, Danijela Z.",
year = "2016",
abstract = "Quality parameters including sensory and physical characteristics and proximate and mineral composition in M. psoas major, M. semimembranosus, M. longissimus thoracis et lumborum and M. triceps brachii of Swallow-Belly Mangulica pigs were determined. Type of muscles had no significant effect (P > 0.05) on water-holding capacity, protein, total fat and K, P and Ca content. The M. psoas major was the highest in pH(24h), water-holding capacity, CIEa* and CIEb* values, moisture, K, P and Cu content, and the lowest in visual marbling score and total fat content. The M. semimembranosus was the highest in Mg and Ca content, and the lowest in CIEL* value (darkest muscle) and K content. The lightest colour (CIEL* value), the highest content of protein, total fat and total ash, and the lowest visual colour score, pH(24h), CIEa* and CIEb* values, content of moisture, Na, Ca, Zn, Fe and Cu were found in M. longissimus thoracis et lumborum. The highest visual colour and marbling score, the highest content of Na, Zn and Fe, and the lowest water-holding capacity, content of protein, total ash, P and Mg were found in M. triceps brachii.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "HEMIJSKA INDUSTRIJA",
title = "Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight",
pages = "564-557",
number = "5",
volume = "70",
doi = "10.2298/HEMIND150613063T"
}

Tomović, V. M., Stanišić, N., Jokanović, M. R., Kevrešan, Ž., Šojić, B., Škaljac, S., Tomašević, I., Martinović, A., Despotović, A.,& Suput, D. Z.. (2016). Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight. in HEMIJSKA INDUSTRIJA
Savez hemijskih inženjera, Beograd., 70(5), 557-564.
https://doi.org/10.2298/HEMIND150613063T

Tomović VM, Stanišić N, Jokanović MR, Kevrešan Ž, Šojić B, Škaljac S, Tomašević I, Martinović A, Despotović A, Suput DZ. Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight. in HEMIJSKA INDUSTRIJA. 2016;70(5):557-564.
doi:10.2298/HEMIND150613063T .

Tomović, Vladimir M., Stanišić, Nikola, Jokanović, Marija R., Kevrešan, Žarko, Šojić, Branislav, Škaljac, Snežana, Tomašević, Igor, Martinović, Aleksandra, Despotović, Aleksandra, Suput, Danijela Z., "Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight" in HEMIJSKA INDUSTRIJA, 70, no. 5 (2016):557-564,
https://doi.org/10.2298/HEMIND150613063T . .

TY  - CONF
AU  - Tomović, Vladimir
AU  - Jokanović, Marija
AU  - Pihler, Ivan
AU  - Vasiljević, Ivana
AU  - Škaljac, Snežana
AU  - Šojić, Branislav
AU  - Tomašević, Igor
AU  - Tomović, Mila
AU  - Martinović, Aleksandra
AU  - Lukac, Dragomir
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3733
AB  - Concentration of cadmium was investigated in the heart, tongue, lungs, spleen, liver, kidney, testis, brain and thymus of 15 Saanen goat male kids. This element was determined by inductively coupled plasma optical emission spectrometry (ICP-OES), after microwave digestion. The cadmium concentration was significantly influenced by the type of edible offal. Mean cadmium concentrations ranged from 0.018 mg/kg (heart) to 0.114 mg/kg (kidney). The maximum cadmium concentrations found in the kidney (0.133 mg/kg) and liver (0.075 mg/kg) were below maximum levels (1.0 and 0.5 mg/kg, respectively) set by legislation for these tissues.
PB  - Elsevier Science Bv, Amsterdam
C3  - 58th International Meat Industry Conference (Meatcon2015)
T1  - Cadmium levels of edible offal from Saanen goat male kids
EP  - 292
SP  - 289
VL  - 5
DO  - 10.1016/j.profoo.2015.09.082
ER  - 

@conference{
author = "Tomović, Vladimir and Jokanović, Marija and Pihler, Ivan and Vasiljević, Ivana and Škaljac, Snežana and Šojić, Branislav and Tomašević, Igor and Tomović, Mila and Martinović, Aleksandra and Lukac, Dragomir",
year = "2015",
abstract = "Concentration of cadmium was investigated in the heart, tongue, lungs, spleen, liver, kidney, testis, brain and thymus of 15 Saanen goat male kids. This element was determined by inductively coupled plasma optical emission spectrometry (ICP-OES), after microwave digestion. The cadmium concentration was significantly influenced by the type of edible offal. Mean cadmium concentrations ranged from 0.018 mg/kg (heart) to 0.114 mg/kg (kidney). The maximum cadmium concentrations found in the kidney (0.133 mg/kg) and liver (0.075 mg/kg) were below maximum levels (1.0 and 0.5 mg/kg, respectively) set by legislation for these tissues.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "58th International Meat Industry Conference (Meatcon2015)",
title = "Cadmium levels of edible offal from Saanen goat male kids",
pages = "292-289",
volume = "5",
doi = "10.1016/j.profoo.2015.09.082"
}

Tomović, V., Jokanović, M., Pihler, I., Vasiljević, I., Škaljac, S., Šojić, B., Tomašević, I., Tomović, M., Martinović, A.,& Lukac, D.. (2015). Cadmium levels of edible offal from Saanen goat male kids. in 58th International Meat Industry Conference (Meatcon2015)
Elsevier Science Bv, Amsterdam., 5, 289-292.
https://doi.org/10.1016/j.profoo.2015.09.082

Tomović V, Jokanović M, Pihler I, Vasiljević I, Škaljac S, Šojić B, Tomašević I, Tomović M, Martinović A, Lukac D. Cadmium levels of edible offal from Saanen goat male kids. in 58th International Meat Industry Conference (Meatcon2015). 2015;5:289-292.
doi:10.1016/j.profoo.2015.09.082 .

Tomović, Vladimir, Jokanović, Marija, Pihler, Ivan, Vasiljević, Ivana, Škaljac, Snežana, Šojić, Branislav, Tomašević, Igor, Tomović, Mila, Martinović, Aleksandra, Lukac, Dragomir, "Cadmium levels of edible offal from Saanen goat male kids" in 58th International Meat Industry Conference (Meatcon2015), 5 (2015):289-292,
https://doi.org/10.1016/j.profoo.2015.09.082 . .

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

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

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

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

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

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

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

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

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

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

TY  - JOUR
AU  - Radulović, Zorica
AU  - Martinović, Aleksandra
AU  - Obradović, Dragojlo B.
PY  - 2003
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/662
AB  - Lactic acid bacteria strains isolated from autochtonous cheeses of Sjenica were researched. In those products, where starters were not added fermentation occurs as a result of natural flora present in the surrounding environment. Forty thermophilic, mesophilic and citrat+ LAB strains were isolated by selective mediums (MRS agar, LM17 agar and LDC agar) from 5 samples of Sjenica-cheese. These strains were exposed to the further analysis and indetification. After examination by Gram test and catalase test, 23 strains of LAB, were selected for further analysis. On the basis of lactose fermentation manner and acid production in 1% reconstituted skim milk, only 6 strains were selected. Determination of theese strains by API 50 CHL and Rapid ID 32 Strep tests, showed that 2 strains belong to the Lactococcus lactis ssp. lactis, 1 strain to the Lactococcus lactis ssp. cremoris, 1 strain to the Lactococcus lactis ssp. lactis bivar. diacetylactis and 2 strains to the Lactobacillus para. paracasei.
AB  - U radu su izolovani i karakterisani sojevi bakterija mlečne kiseline izdvojeni iz sjeničkog sira, proizvedenog autohtonom tehnologijom, bez dodavanja starter kultura. Iz pet uzoraka sjeničkog sira izvršena je izolacija 40 termofilnih, mezofilnih i citrat+ sojeva BMK na odgovarajućim selektivnim podlogama (MRS agar, LM17 agar i LDC agar). Ovi sojevi su dalje podvrgnuti ispitivanju na Gram reakciju i katalaza test, posle čega je izabrano 23 soja za dalja ispitivanja. Na osnovu načina fermentacije laktoze i acidogene sposonosti praćene u 1% rekonstituisanom obranom mleku selekcionisano je samo šest sojeva. Determinacijom ovih sojeva pomoću API CHL 50 i Rapid ID 32 Strep testa, pokazalo se da dva soja pripadaju Lactococcus lactis ssp. lactis, jedan soj Lactococcus lactis ssp. cremoris jedan soj Lactococcus lactis ssp. lactis bivar. diacetylactis i dva soja Lactobacillus para. paracasei vrsti.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Isolation and characterization of autochthonous strains of lactic acid bacteria isolated from sjenica cheese
T1  - Izolacija i karakterizacija autohtonih sojeva bakterija mlečne kiseline izdvojenih iz sjeničkog sira
EP  - 142
IS  - 1-2
SP  - 142
VL  - 14
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_662
ER  - 

@article{
author = "Radulović, Zorica and Martinović, Aleksandra and Obradović, Dragojlo B.",
year = "2003",
abstract = "Lactic acid bacteria strains isolated from autochtonous cheeses of Sjenica were researched. In those products, where starters were not added fermentation occurs as a result of natural flora present in the surrounding environment. Forty thermophilic, mesophilic and citrat+ LAB strains were isolated by selective mediums (MRS agar, LM17 agar and LDC agar) from 5 samples of Sjenica-cheese. These strains were exposed to the further analysis and indetification. After examination by Gram test and catalase test, 23 strains of LAB, were selected for further analysis. On the basis of lactose fermentation manner and acid production in 1% reconstituted skim milk, only 6 strains were selected. Determination of theese strains by API 50 CHL and Rapid ID 32 Strep tests, showed that 2 strains belong to the Lactococcus lactis ssp. lactis, 1 strain to the Lactococcus lactis ssp. cremoris, 1 strain to the Lactococcus lactis ssp. lactis bivar. diacetylactis and 2 strains to the Lactobacillus para. paracasei., U radu su izolovani i karakterisani sojevi bakterija mlečne kiseline izdvojeni iz sjeničkog sira, proizvedenog autohtonom tehnologijom, bez dodavanja starter kultura. Iz pet uzoraka sjeničkog sira izvršena je izolacija 40 termofilnih, mezofilnih i citrat+ sojeva BMK na odgovarajućim selektivnim podlogama (MRS agar, LM17 agar i LDC agar). Ovi sojevi su dalje podvrgnuti ispitivanju na Gram reakciju i katalaza test, posle čega je izabrano 23 soja za dalja ispitivanja. Na osnovu načina fermentacije laktoze i acidogene sposonosti praćene u 1% rekonstituisanom obranom mleku selekcionisano je samo šest sojeva. Determinacijom ovih sojeva pomoću API CHL 50 i Rapid ID 32 Strep testa, pokazalo se da dva soja pripadaju Lactococcus lactis ssp. lactis, jedan soj Lactococcus lactis ssp. cremoris jedan soj Lactococcus lactis ssp. lactis bivar. diacetylactis i dva soja Lactobacillus para. paracasei vrsti.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Isolation and characterization of autochthonous strains of lactic acid bacteria isolated from sjenica cheese, Izolacija i karakterizacija autohtonih sojeva bakterija mlečne kiseline izdvojenih iz sjeničkog sira",
pages = "142-142",
number = "1-2",
volume = "14",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_662"
}

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

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

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