TY  - JOUR
AU  - Novović, Katarina
AU  - Filipić, B.
AU  - Veljović, Katarina
AU  - Begović, J.
AU  - Mirković, Nemanja
AU  - Jovcić, B.
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3798
AB  - New Delhi metallo-beta-lactamase-1 (NDM-1) will soon become the most commonly isolated and distributed metallo-beta-lactamase worldwide due to its rapid international dissemination and its ability to be expressed by numerous Gram-negative pathogens. NDM-positive bacteria pose a significant public health threat in the Indian subcontinent and the Balkans, which have been designated as endemic regions. Our study was focused on urban rivers, a lake and springheads as a potential source of NDM-1-producing strains in Serbia, but also as a source of other metallo-beta-lactamases and extended-spectrum beta-lactamase (ESBL) producing bacteria. A total of 69 beta-lactam resistant isolates, belonging to 12 bacterial genera, were collected from 8 out of 10 different locations in Belgrade, of which the most were from a popular recreational site, Ada Ciganlija Lake. Phenotypic tests revealed 7 (10.14%) ESBL-producing isolates and 39 (56.52%) isolates resistant to imipenem, of which 32 were positive for metallo-beta-lactamase (MBL) production. PCR and sequencing revealed the presence of genetic determinants for SHV (3 isolates), DHA-1 (1 isolate) and CMY-2 (1 isolate) beta-lactamases. However, we did not detect any NDM-1-producing strains (previously described cases of NDM-1 from Serbia were limited to Belgrade), so we propose that Serbian NDM-1 is in fact a transplant and a nosocomial, rather than an environmental, issue and that Serbia is not an endemic region for NDM-1.
PB  - Elsevier, Amsterdam
T2  - Science of the Total Environment
T1  - Environmental waters and bla(NDm-1) in Belgrade, Serbia: Endemicity questioned
EP  - 398
SP  - 393
VL  - 511
DO  - 10.1016/j.scitotenv.2014.12.072
ER  - 

@article{
author = "Novović, Katarina and Filipić, B. and Veljović, Katarina and Begović, J. and Mirković, Nemanja and Jovcić, B.",
year = "2015",
abstract = "New Delhi metallo-beta-lactamase-1 (NDM-1) will soon become the most commonly isolated and distributed metallo-beta-lactamase worldwide due to its rapid international dissemination and its ability to be expressed by numerous Gram-negative pathogens. NDM-positive bacteria pose a significant public health threat in the Indian subcontinent and the Balkans, which have been designated as endemic regions. Our study was focused on urban rivers, a lake and springheads as a potential source of NDM-1-producing strains in Serbia, but also as a source of other metallo-beta-lactamases and extended-spectrum beta-lactamase (ESBL) producing bacteria. A total of 69 beta-lactam resistant isolates, belonging to 12 bacterial genera, were collected from 8 out of 10 different locations in Belgrade, of which the most were from a popular recreational site, Ada Ciganlija Lake. Phenotypic tests revealed 7 (10.14%) ESBL-producing isolates and 39 (56.52%) isolates resistant to imipenem, of which 32 were positive for metallo-beta-lactamase (MBL) production. PCR and sequencing revealed the presence of genetic determinants for SHV (3 isolates), DHA-1 (1 isolate) and CMY-2 (1 isolate) beta-lactamases. However, we did not detect any NDM-1-producing strains (previously described cases of NDM-1 from Serbia were limited to Belgrade), so we propose that Serbian NDM-1 is in fact a transplant and a nosocomial, rather than an environmental, issue and that Serbia is not an endemic region for NDM-1.",
publisher = "Elsevier, Amsterdam",
journal = "Science of the Total Environment",
title = "Environmental waters and bla(NDm-1) in Belgrade, Serbia: Endemicity questioned",
pages = "398-393",
volume = "511",
doi = "10.1016/j.scitotenv.2014.12.072"
}

Novović, K., Filipić, B., Veljović, K., Begović, J., Mirković, N.,& Jovcić, B.. (2015). Environmental waters and bla(NDm-1) in Belgrade, Serbia: Endemicity questioned. in Science of the Total Environment
Elsevier, Amsterdam., 511, 393-398.
https://doi.org/10.1016/j.scitotenv.2014.12.072

Novović K, Filipić B, Veljović K, Begović J, Mirković N, Jovcić B. Environmental waters and bla(NDm-1) in Belgrade, Serbia: Endemicity questioned. in Science of the Total Environment. 2015;511:393-398.
doi:10.1016/j.scitotenv.2014.12.072 .

Novović, Katarina, Filipić, B., Veljović, Katarina, Begović, J., Mirković, Nemanja, Jovcić, B., "Environmental waters and bla(NDm-1) in Belgrade, Serbia: Endemicity questioned" in Science of the Total Environment, 511 (2015):393-398,
https://doi.org/10.1016/j.scitotenv.2014.12.072 . .

TY  - JOUR
AU  - Terzić-Vidojević, Amarela
AU  - Tolinacki, M.
AU  - Nikolić, M.
AU  - Veljović, Katarina
AU  - Jovanović, Snežana
AU  - Maćej, Ognjen
AU  - Topisirović, Ljubiša
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3161
AB  - The aim of this study was the isolation, characterization and identification of autochthonous lactic acid bacteria (LAB) from artisanal Vlasina raw goat's milk cheeses for the selection of potential starter cultures. Soft white Vlasina cheeses were manufactured at a household on the Stara Planina Mountain without starter cultures using traditional techniques. One hundred and forty nine LAB isolates were collected from two samples of Vlasina cheeses, designated as BGVL2 (5 days old) and BGVL2a (15 days old). The population of LAB in cheeses has been characterized by phenotype-based assays and presumptively identified using repetitive element palindromic-polymerase chain reaction (rep-PCR) with the primer (GTG)5. Results have been confirmed by 16S rDNA sequencing. Among the BGVL2 isolates (56), the most numerous LAB species were Leuconostoc pseudomesenteroides (27) and Lactococcus lactis (26). In 15 d-old BGVL2a (93 isolates), Lactobacillus plantarum (33), Enterococcus durans (26) and Pediococcus pentosaceus (14) were predominant. Lc. lactis subsp. lactis BGVL2-8 showed good acidification ability and the ability to produce antimicrobial compounds, Lb. plantarum BGVL2a-18 had good proteolytic ability and produced exopolysaccharides while BGVL2-29 and BGVL2-63 that belonged to the species Ln. pseudomesenteroides utilized citrate and produced diacetyl and acetoin. They appeared to be suitable candidates for inclusion in a starter culture. This study contributed to the understanding of the role of autochthonous LAB on quality of artisanal cheeses and the possibility of using the selected LAB as potential starter cultures for cheese making under controlled conditions.
PB  - University of Zagreb
T2  - Food Technology and Biotechnology
T1  - Artisanal vlasina raw goat's milk cheeses: Evaluation and selection of autochthonous lactic acid bacteria as starter cultures
IS  - 4
VL  - 51
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3161
ER  - 

@article{
author = "Terzić-Vidojević, Amarela and Tolinacki, M. and Nikolić, M. and Veljović, Katarina and Jovanović, Snežana and Maćej, Ognjen and Topisirović, Ljubiša",
year = "2013",
abstract = "The aim of this study was the isolation, characterization and identification of autochthonous lactic acid bacteria (LAB) from artisanal Vlasina raw goat's milk cheeses for the selection of potential starter cultures. Soft white Vlasina cheeses were manufactured at a household on the Stara Planina Mountain without starter cultures using traditional techniques. One hundred and forty nine LAB isolates were collected from two samples of Vlasina cheeses, designated as BGVL2 (5 days old) and BGVL2a (15 days old). The population of LAB in cheeses has been characterized by phenotype-based assays and presumptively identified using repetitive element palindromic-polymerase chain reaction (rep-PCR) with the primer (GTG)5. Results have been confirmed by 16S rDNA sequencing. Among the BGVL2 isolates (56), the most numerous LAB species were Leuconostoc pseudomesenteroides (27) and Lactococcus lactis (26). In 15 d-old BGVL2a (93 isolates), Lactobacillus plantarum (33), Enterococcus durans (26) and Pediococcus pentosaceus (14) were predominant. Lc. lactis subsp. lactis BGVL2-8 showed good acidification ability and the ability to produce antimicrobial compounds, Lb. plantarum BGVL2a-18 had good proteolytic ability and produced exopolysaccharides while BGVL2-29 and BGVL2-63 that belonged to the species Ln. pseudomesenteroides utilized citrate and produced diacetyl and acetoin. They appeared to be suitable candidates for inclusion in a starter culture. This study contributed to the understanding of the role of autochthonous LAB on quality of artisanal cheeses and the possibility of using the selected LAB as potential starter cultures for cheese making under controlled conditions.",
publisher = "University of Zagreb",
journal = "Food Technology and Biotechnology",
title = "Artisanal vlasina raw goat's milk cheeses: Evaluation and selection of autochthonous lactic acid bacteria as starter cultures",
number = "4",
volume = "51",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3161"
}

Terzić-Vidojević, A., Tolinacki, M., Nikolić, M., Veljović, K., Jovanović, S., Maćej, O.,& Topisirović, L.. (2013). Artisanal vlasina raw goat's milk cheeses: Evaluation and selection of autochthonous lactic acid bacteria as starter cultures. in Food Technology and Biotechnology
University of Zagreb., 51(4).
https://hdl.handle.net/21.15107/rcub_agrospace_3161

Terzić-Vidojević A, Tolinacki M, Nikolić M, Veljović K, Jovanović S, Maćej O, Topisirović L. Artisanal vlasina raw goat's milk cheeses: Evaluation and selection of autochthonous lactic acid bacteria as starter cultures. in Food Technology and Biotechnology. 2013;51(4).
https://hdl.handle.net/21.15107/rcub_agrospace_3161 .

Terzić-Vidojević, Amarela, Tolinacki, M., Nikolić, M., Veljović, Katarina, Jovanović, Snežana, Maćej, Ognjen, Topisirović, Ljubiša, "Artisanal vlasina raw goat's milk cheeses: Evaluation and selection of autochthonous lactic acid bacteria as starter cultures" in Food Technology and Biotechnology, 51, no. 4 (2013),
https://hdl.handle.net/21.15107/rcub_agrospace_3161 .

TY  - JOUR
AU  - Terzić-Vidojević, Amarela
AU  - Tolinacki, Maja
AU  - Nikolić, Milica
AU  - Veljović, Katarina
AU  - Jovanović, Snežana
AU  - Maćej, Ognjen
AU  - Topisirović, Ljubiša
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3131
AB  - The aim of this study is the isolation, characterization and identification of autochthonous lactic acid bacteria (LAB) from artisanal Vlasina raw goat's milk cheese for the selection of potential starter cultures. Soft white Vlasina cheese was manufactured at a household on the Stara Planina Mountain using traditional techniques without starter cultures. One hundred and forty nine LAB isolates were collected from two samples of Vlasina cheese, designated as BGVL2 (5 days old) and BGVL2a (15 days old). The population of LAB in the cheese samples was characterized by phenotype-based assays and presumptively identified using repetitive element palindromic polymerase chain reaction (rep-PCR) with the primer (GTG)(5). Results were confirmed by 16S rDNA sequencing. Among the BGVL2 isolates (56), the most numerous LAB species were Leuconostoc pseudomesenteroides (27) and Lactococcus lactis (26). In 15-day-old BGVL2a (93 isolates), Lactobacillus plantarum (33), Enterococcus durans (26) and Pediococcus pentosaceus (14) were predominant. Lc. lactis ssp. lactis BGVL2-8 showed good acidification ability and the ability to produce antimicrobial compounds, Lb. plantarum BGVL2a-18 had good proteolytic ability and produced exo-polysaccharides, while BGVL2-29 and BGVL2-63, which belonged to the species Ln. pseudomesenteroides, utilized citrate and produced diacetyl and acetoin. They appeared to be suitable candidates for inclusion in the starter culture. This study contributed to the understanding of the role of autochthonous LAB in the quality of artisanal cheese and the possibility of using the selected LAB as potential starter cultures for cheese making under controlled conditions.
PB  - Faculty Food Technology Biotechnology, Zagreb
T2  - Food Technology and Biotechnology
T1  - Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures
EP  - 563
IS  - 4
SP  - 554
VL  - 51
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_3131
ER  - 

@article{
author = "Terzić-Vidojević, Amarela and Tolinacki, Maja and Nikolić, Milica and Veljović, Katarina and Jovanović, Snežana and Maćej, Ognjen and Topisirović, Ljubiša",
year = "2013",
abstract = "The aim of this study is the isolation, characterization and identification of autochthonous lactic acid bacteria (LAB) from artisanal Vlasina raw goat's milk cheese for the selection of potential starter cultures. Soft white Vlasina cheese was manufactured at a household on the Stara Planina Mountain using traditional techniques without starter cultures. One hundred and forty nine LAB isolates were collected from two samples of Vlasina cheese, designated as BGVL2 (5 days old) and BGVL2a (15 days old). The population of LAB in the cheese samples was characterized by phenotype-based assays and presumptively identified using repetitive element palindromic polymerase chain reaction (rep-PCR) with the primer (GTG)(5). Results were confirmed by 16S rDNA sequencing. Among the BGVL2 isolates (56), the most numerous LAB species were Leuconostoc pseudomesenteroides (27) and Lactococcus lactis (26). In 15-day-old BGVL2a (93 isolates), Lactobacillus plantarum (33), Enterococcus durans (26) and Pediococcus pentosaceus (14) were predominant. Lc. lactis ssp. lactis BGVL2-8 showed good acidification ability and the ability to produce antimicrobial compounds, Lb. plantarum BGVL2a-18 had good proteolytic ability and produced exo-polysaccharides, while BGVL2-29 and BGVL2-63, which belonged to the species Ln. pseudomesenteroides, utilized citrate and produced diacetyl and acetoin. They appeared to be suitable candidates for inclusion in the starter culture. This study contributed to the understanding of the role of autochthonous LAB in the quality of artisanal cheese and the possibility of using the selected LAB as potential starter cultures for cheese making under controlled conditions.",
publisher = "Faculty Food Technology Biotechnology, Zagreb",
journal = "Food Technology and Biotechnology",
title = "Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures",
pages = "563-554",
number = "4",
volume = "51",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_3131"
}

Terzić-Vidojević, A., Tolinacki, M., Nikolić, M., Veljović, K., Jovanović, S., Maćej, O.,& Topisirović, L.. (2013). Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures. in Food Technology and Biotechnology
Faculty Food Technology Biotechnology, Zagreb., 51(4), 554-563.
https://hdl.handle.net/21.15107/rcub_agrospace_3131

Terzić-Vidojević A, Tolinacki M, Nikolić M, Veljović K, Jovanović S, Maćej O, Topisirović L. Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures. in Food Technology and Biotechnology. 2013;51(4):554-563.
https://hdl.handle.net/21.15107/rcub_agrospace_3131 .

Terzić-Vidojević, Amarela, Tolinacki, Maja, Nikolić, Milica, Veljović, Katarina, Jovanović, Snežana, Maćej, Ognjen, Topisirović, Ljubiša, "Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures" in Food Technology and Biotechnology, 51, no. 4 (2013):554-563,
https://hdl.handle.net/21.15107/rcub_agrospace_3131 .