TY  - CONF
AU  - Milinčić, Danijel
AU  - Petrović, Jovana
AU  - Glamočlija, Jasmina
AU  - Gašić, Uroš
AU  - Doroški, Ana
AU  - Kostić, Aleksandar
AU  - Stanojević, Slađana
AU  - Pešić, Mirjana B.
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6522
AB  - The application of mushrooms for medicinal purposes has a long history, primarily due to its therapeutic properties. Today,
mushrooms are often used as functional food or natural sources in the development of various nutraceuticals. Using advanced
instrumental techniques, it was shown that mushrooms are a good source of highly valuable polysaccharides (i.e.,
glucans), sterols (i.e., ergosterol), different antioxidants, proteins and peptides. However, due to the great diversity of fungi,
additional research in this area should be performed. The aim of this study is to analyze biocompounds from polysaccharides
and aqueous extracts of two different mushrooms (A. bisporus and A. aegerita). Mushroom extracts were prepared
according to procedure previously desribed by Popović Minić (2023)[1]. Lyophilised mushroom powder was extracted with
80% methanol containing 0.1% HCl, after which the suspension was filtered through 0.45μm filters and used for further
chromatographic analysis by UHPLC-QToF-MS. Chemical characterization of mushroom biomolecules was performed
using exact mass (m/z) and MS2 fragment ions of each detected compound and their retention times. The identified compounds
represented four structurally distinct groups: 1) organic acids and their derivatives (7 compounds); 2) phenolic
acids and their derivatives (11 compounds); 3) esters (28 compounds); and 4) other organic compounds (Gibberellin A1 ).
Based on the obtained results, the differences between the tested samples can be clearly observed. In A.bisposrus and
A.aegerita polysaccharide extracts only few organic acids and esters were detected, while phenolics and majority of esters
were not recorded. On the other hand, the presence of organic acids, phenolic acids, esters and their derivatives was confirmed
in both aqueous extracts. The highest number of detected compounds (as many as 41 compounds) was detected in
the aqueous extract of A. aegerita. Among organic acids, fumaric, malic and citric acids were detected in all the mushroom
extracts, whereas p-hydroxybenzoic acid, m-hydroxy-hydrocinnamic acid, sinapic acid, 2-(pentanoyloxy)benzoate, and
3-(11-hydroxyundecoxy) benzoate were detected among phenolic acids and their derivatives in aqueous extracts of both
mushrooms. Regarding detected esters, following compounds were identified in the tested samples: 8-carboxyoctanoate,
3-(octyloxy)-3-oxopropanoate, 9,12,13-trihydroxyoctadecenoate, 13-hydroxy-9,11-octadecadienoate. The estimated profiles
of biocompounds present in mushroom extracts can contribute to the further understanding of their antioxidant and
biological properties.
PB  - Srpsko hemijsko društvo, Karnegijeva 4, Beograd 11000
C3  - XXII Congress EuroFoodChem
T1  - Biocompounds from mushroom aqueous and polysaccharide extracts
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6522
ER  - 

@conference{
author = "Milinčić, Danijel and Petrović, Jovana and Glamočlija, Jasmina and Gašić, Uroš and Doroški, Ana and Kostić, Aleksandar and Stanojević, Slađana and Pešić, Mirjana B.",
year = "2023",
abstract = "The application of mushrooms for medicinal purposes has a long history, primarily due to its therapeutic properties. Today,
mushrooms are often used as functional food or natural sources in the development of various nutraceuticals. Using advanced
instrumental techniques, it was shown that mushrooms are a good source of highly valuable polysaccharides (i.e.,
glucans), sterols (i.e., ergosterol), different antioxidants, proteins and peptides. However, due to the great diversity of fungi,
additional research in this area should be performed. The aim of this study is to analyze biocompounds from polysaccharides
and aqueous extracts of two different mushrooms (A. bisporus and A. aegerita). Mushroom extracts were prepared
according to procedure previously desribed by Popović Minić (2023)[1]. Lyophilised mushroom powder was extracted with
80% methanol containing 0.1% HCl, after which the suspension was filtered through 0.45μm filters and used for further
chromatographic analysis by UHPLC-QToF-MS. Chemical characterization of mushroom biomolecules was performed
using exact mass (m/z) and MS2 fragment ions of each detected compound and their retention times. The identified compounds
represented four structurally distinct groups: 1) organic acids and their derivatives (7 compounds); 2) phenolic
acids and their derivatives (11 compounds); 3) esters (28 compounds); and 4) other organic compounds (Gibberellin A1 ).
Based on the obtained results, the differences between the tested samples can be clearly observed. In A.bisposrus and
A.aegerita polysaccharide extracts only few organic acids and esters were detected, while phenolics and majority of esters
were not recorded. On the other hand, the presence of organic acids, phenolic acids, esters and their derivatives was confirmed
in both aqueous extracts. The highest number of detected compounds (as many as 41 compounds) was detected in
the aqueous extract of A. aegerita. Among organic acids, fumaric, malic and citric acids were detected in all the mushroom
extracts, whereas p-hydroxybenzoic acid, m-hydroxy-hydrocinnamic acid, sinapic acid, 2-(pentanoyloxy)benzoate, and
3-(11-hydroxyundecoxy) benzoate were detected among phenolic acids and their derivatives in aqueous extracts of both
mushrooms. Regarding detected esters, following compounds were identified in the tested samples: 8-carboxyoctanoate,
3-(octyloxy)-3-oxopropanoate, 9,12,13-trihydroxyoctadecenoate, 13-hydroxy-9,11-octadecadienoate. The estimated profiles
of biocompounds present in mushroom extracts can contribute to the further understanding of their antioxidant and
biological properties.",
publisher = "Srpsko hemijsko društvo, Karnegijeva 4, Beograd 11000",
journal = "XXII Congress EuroFoodChem",
title = "Biocompounds from mushroom aqueous and polysaccharide extracts",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6522"
}

Milinčić, D., Petrović, J., Glamočlija, J., Gašić, U., Doroški, A., Kostić, A., Stanojević, S.,& Pešić, M. B.. (2023). Biocompounds from mushroom aqueous and polysaccharide extracts. in XXII Congress EuroFoodChem
Srpsko hemijsko društvo, Karnegijeva 4, Beograd 11000..
https://hdl.handle.net/21.15107/rcub_agrospace_6522

Milinčić D, Petrović J, Glamočlija J, Gašić U, Doroški A, Kostić A, Stanojević S, Pešić MB. Biocompounds from mushroom aqueous and polysaccharide extracts. in XXII Congress EuroFoodChem. 2023;.
https://hdl.handle.net/21.15107/rcub_agrospace_6522 .

Milinčić, Danijel, Petrović, Jovana, Glamočlija, Jasmina, Gašić, Uroš, Doroški, Ana, Kostić, Aleksandar, Stanojević, Slađana, Pešić, Mirjana B., "Biocompounds from mushroom aqueous and polysaccharide extracts" in XXII Congress EuroFoodChem (2023),
https://hdl.handle.net/21.15107/rcub_agrospace_6522 .

TY  - JOUR
AU  - Doroški, Ana
AU  - Klaus, Anita
AU  - Režek Jambrak, Anet
AU  - Djekic, Ilija
PY  - 2022
UR  - https://www.researchgate.net/publication/364130795_Food_Waste_Originated_Material_as_an_Alternative_Substrate_Used_for_the_Cultivation_of_Oyster_Mushroom_Pleurotus_ostreatus_A_Review
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6198
AB  - Pleurotus ostreatus (P. ostreatus) is considered a high-quality food, rich in proteins and bioactive compounds important for maintaining human health. Lately, a commonly used substrate for oyster mushroom cultivation—wheat straw, is more often replaced by alternative cellulose substrates originated from the agricultural and food industry. Utilization of wastes for mushroom cultivation has its added value: sustainable food waste management, production of high-quality food from low quality waste, as well as solving environmental, economic and global issues. This overview covered three categories of food waste: food-processing wastes, agro-cereal wastes and nut–fruit wastes, the most used for the cultivation P. ostreatus in the period of 2017–2022. Analyzed studies mostly covered the productivity and chemical characterization of the substrate before and after the cultivation process, as well as the morphological characteristics of the fruiting bodies cultivated on a specific substrate. Chemical analyses of mushrooms cultivated on food waste are not adequately covered, which gives room for additional research, considering the influence of substrate type and chemical quality on the fruiting bodies chemical composition.
T2  - Sustainability
T2  - SustainabilitySustainability
T1  - Food Waste Originated Material as an Alternative Substrate Used for the Cultivation of Oyster Mushroom (Pleurotus ostreatus): A Review
SP  - 12509
VL  - 14
DO  - 10.3390/su141912509
ER  - 

@article{
author = "Doroški, Ana and Klaus, Anita and Režek Jambrak, Anet and Djekic, Ilija",
year = "2022",
abstract = "Pleurotus ostreatus (P. ostreatus) is considered a high-quality food, rich in proteins and bioactive compounds important for maintaining human health. Lately, a commonly used substrate for oyster mushroom cultivation—wheat straw, is more often replaced by alternative cellulose substrates originated from the agricultural and food industry. Utilization of wastes for mushroom cultivation has its added value: sustainable food waste management, production of high-quality food from low quality waste, as well as solving environmental, economic and global issues. This overview covered three categories of food waste: food-processing wastes, agro-cereal wastes and nut–fruit wastes, the most used for the cultivation P. ostreatus in the period of 2017–2022. Analyzed studies mostly covered the productivity and chemical characterization of the substrate before and after the cultivation process, as well as the morphological characteristics of the fruiting bodies cultivated on a specific substrate. Chemical analyses of mushrooms cultivated on food waste are not adequately covered, which gives room for additional research, considering the influence of substrate type and chemical quality on the fruiting bodies chemical composition.",
journal = "Sustainability, SustainabilitySustainability",
title = "Food Waste Originated Material as an Alternative Substrate Used for the Cultivation of Oyster Mushroom (Pleurotus ostreatus): A Review",
pages = "12509",
volume = "14",
doi = "10.3390/su141912509"
}

Doroški, A., Klaus, A., Režek Jambrak, A.,& Djekic, I.. (2022). Food Waste Originated Material as an Alternative Substrate Used for the Cultivation of Oyster Mushroom (Pleurotus ostreatus): A Review. in Sustainability, 14, 12509.
https://doi.org/10.3390/su141912509

Doroški A, Klaus A, Režek Jambrak A, Djekic I. Food Waste Originated Material as an Alternative Substrate Used for the Cultivation of Oyster Mushroom (Pleurotus ostreatus): A Review. in Sustainability. 2022;14:12509.
doi:10.3390/su141912509 .

Doroški, Ana, Klaus, Anita, Režek Jambrak, Anet, Djekic, Ilija, "Food Waste Originated Material as an Alternative Substrate Used for the Cultivation of Oyster Mushroom (Pleurotus ostreatus): A Review" in Sustainability, 14 (2022):12509,
https://doi.org/10.3390/su141912509 . .

TY  - JOUR
AU  - Doroški, Ana
AU  - Klaus, Anita
AU  - Nikolić, Biljana
AU  - Tomasevic, Igor
AU  - Lazić, Vesna
AU  - Vunduk, Jovana
AU  - Djekic, Ilija
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6189
AB  - Sensory and physical properties of organic oyster mushrooms (Pleurotus ostreatus) prepared by the sous-vide culinary method (50–90°C, 10′) were investigated and compared with the cooking method (80°C, 30–60′) to analyze the effects of different temperature and time regimes. To promote organic oyster mushroom's nutritional benefits and improve its taste, oregano and thyme were added in different percentages, and mushrooms were exposed to sous-vide treatments at 60°C for 20′ and 30′. Sensory evaluation was focused on testing spices intensity, likeability, and recognizability with principal component analysis employed. While the likeability scores and color changes were higher for those with higher thyme content in the mixture, the antibacterial results showed the highest effect of oregano, proving certain positive effects and emphasizing the research's importance. As an added value of the research, the mixture concentrations of sous-vide vacuumed pouches containing spices and mushrooms, that is, sous-vide pure juice extracts were analyzed for the first time for antibacterial activity. The research highlights the sensory improvement of mushrooms using the convenient treatment and adding selected spices, altogether multiplying their health benefits by preserving beneficial compounds. Novelty impact statement: Sous-vide culinary method, as an innovative choice in the world of gastronomy, gives the possibility to adjust treatment conditions and enables control of changes associated with the physical properties of mushrooms. Concerning the importance of living a healthy lifestyle, the fact that this method provides the ability to preserve bioactive compounds in well-known healthy foods, such as mushrooms, widens the additional importance of its application. The research highlights the sensory improvement of mushrooms using convenient heat treatment and adding selected spices generally used in traditional and world-known cuisine and altogether multiply their health benefits by preserving beneficial compounds. © 2022 Wiley Periodicals LLC.
T2  - Journal of Food Processing and Preservation
T2  - Journal of Food Processing and Preservation
T1  - How do sous-vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms (Pleurotus ostreatus)?
DO  - 10.1111/jfpp.17142
ER  - 

@article{
author = "Doroški, Ana and Klaus, Anita and Nikolić, Biljana and Tomasevic, Igor and Lazić, Vesna and Vunduk, Jovana and Djekic, Ilija",
year = "2022",
abstract = "Sensory and physical properties of organic oyster mushrooms (Pleurotus ostreatus) prepared by the sous-vide culinary method (50–90°C, 10′) were investigated and compared with the cooking method (80°C, 30–60′) to analyze the effects of different temperature and time regimes. To promote organic oyster mushroom's nutritional benefits and improve its taste, oregano and thyme were added in different percentages, and mushrooms were exposed to sous-vide treatments at 60°C for 20′ and 30′. Sensory evaluation was focused on testing spices intensity, likeability, and recognizability with principal component analysis employed. While the likeability scores and color changes were higher for those with higher thyme content in the mixture, the antibacterial results showed the highest effect of oregano, proving certain positive effects and emphasizing the research's importance. As an added value of the research, the mixture concentrations of sous-vide vacuumed pouches containing spices and mushrooms, that is, sous-vide pure juice extracts were analyzed for the first time for antibacterial activity. The research highlights the sensory improvement of mushrooms using the convenient treatment and adding selected spices, altogether multiplying their health benefits by preserving beneficial compounds. Novelty impact statement: Sous-vide culinary method, as an innovative choice in the world of gastronomy, gives the possibility to adjust treatment conditions and enables control of changes associated with the physical properties of mushrooms. Concerning the importance of living a healthy lifestyle, the fact that this method provides the ability to preserve bioactive compounds in well-known healthy foods, such as mushrooms, widens the additional importance of its application. The research highlights the sensory improvement of mushrooms using convenient heat treatment and adding selected spices generally used in traditional and world-known cuisine and altogether multiply their health benefits by preserving beneficial compounds. © 2022 Wiley Periodicals LLC.",
journal = "Journal of Food Processing and Preservation, Journal of Food Processing and Preservation",
title = "How do sous-vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms (Pleurotus ostreatus)?",
doi = "10.1111/jfpp.17142"
}

Doroški, A., Klaus, A., Nikolić, B., Tomasevic, I., Lazić, V., Vunduk, J.,& Djekic, I.. (2022). How do sous-vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms (Pleurotus ostreatus)?. in Journal of Food Processing and Preservation.
https://doi.org/10.1111/jfpp.17142

Doroški A, Klaus A, Nikolić B, Tomasevic I, Lazić V, Vunduk J, Djekic I. How do sous-vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms (Pleurotus ostreatus)?. in Journal of Food Processing and Preservation. 2022;.
doi:10.1111/jfpp.17142 .

Doroški, Ana, Klaus, Anita, Nikolić, Biljana, Tomasevic, Igor, Lazić, Vesna, Vunduk, Jovana, Djekic, Ilija, "How do sous-vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms (Pleurotus ostreatus)?" in Journal of Food Processing and Preservation (2022),
https://doi.org/10.1111/jfpp.17142 . .

TY  - GEN
AU  - Doroški, Ana
AU  - Klaus, Anita
AU  - Nikolić, Biljana
AU  - Tomasevic, Igor
AU  - Lazić, Vesna
AU  - Vunduk, Jovana
AU  - Djekic, Ilija
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6521
AB  - The world of gastronomy is enriched with a new culinary method sous-vide, which gives the
possibility to control the thermal treatment conditions and adjust it in order to get desired changes related
to the sensory properties of food. Very important advance of sous-vide is the ability of bioactive
compounds preservation during the treatment, which is of an additional improtance regarding the
mushroom culinary processing. The highlight of this study was the comparison of sensory and physical
properties of organic oyster mushroom (Pleurotus ostreatus) prepared with the ordinary cooking method
(80°C, 30 – 60’) and the sous-vide culinary method (50 - 90°C, 10’), as the effect of different temperature
and time regimes and culinary methods. Results of sous-vide treated mushrooms showed exponential
changes regarding the physical properties in accordance with controlled and adjusted treatment. Likewise,
the evident difference in sensory perception and physical properties results is noticable between two
culinary methods. Overall, the sous-vide method offered the novel culinary benefit to predict the effect of
applied temperature and time regime.
PB  - Universiti Teknologi Mara, Kuala Lumpur, Malaysia
T2  - Pre-10th International Conference on Mushroom Biology and Mushroom products - Symposium: Development of mushrooms as sustainable superfoods of the future 2022 (DOMASSOF22)
T1  - Sous-vide processing technique: The Influence on Pleurotus Ostreatus Sensory, Textural and Color Properties
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6521
ER  - 

@misc{
author = "Doroški, Ana and Klaus, Anita and Nikolić, Biljana and Tomasevic, Igor and Lazić, Vesna and Vunduk, Jovana and Djekic, Ilija",
year = "2022",
abstract = "The world of gastronomy is enriched with a new culinary method sous-vide, which gives the
possibility to control the thermal treatment conditions and adjust it in order to get desired changes related
to the sensory properties of food. Very important advance of sous-vide is the ability of bioactive
compounds preservation during the treatment, which is of an additional improtance regarding the
mushroom culinary processing. The highlight of this study was the comparison of sensory and physical
properties of organic oyster mushroom (Pleurotus ostreatus) prepared with the ordinary cooking method
(80°C, 30 – 60’) and the sous-vide culinary method (50 - 90°C, 10’), as the effect of different temperature
and time regimes and culinary methods. Results of sous-vide treated mushrooms showed exponential
changes regarding the physical properties in accordance with controlled and adjusted treatment. Likewise,
the evident difference in sensory perception and physical properties results is noticable between two
culinary methods. Overall, the sous-vide method offered the novel culinary benefit to predict the effect of
applied temperature and time regime.",
publisher = "Universiti Teknologi Mara, Kuala Lumpur, Malaysia",
journal = "Pre-10th International Conference on Mushroom Biology and Mushroom products - Symposium: Development of mushrooms as sustainable superfoods of the future 2022 (DOMASSOF22)",
title = "Sous-vide processing technique: The Influence on Pleurotus Ostreatus Sensory, Textural and Color Properties",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6521"
}

Doroški, A., Klaus, A., Nikolić, B., Tomasevic, I., Lazić, V., Vunduk, J.,& Djekic, I.. (2022). Sous-vide processing technique: The Influence on Pleurotus Ostreatus Sensory, Textural and Color Properties. in Pre-10th International Conference on Mushroom Biology and Mushroom products - Symposium: Development of mushrooms as sustainable superfoods of the future 2022 (DOMASSOF22)
Universiti Teknologi Mara, Kuala Lumpur, Malaysia..
https://hdl.handle.net/21.15107/rcub_agrospace_6521

Doroški A, Klaus A, Nikolić B, Tomasevic I, Lazić V, Vunduk J, Djekic I. Sous-vide processing technique: The Influence on Pleurotus Ostreatus Sensory, Textural and Color Properties. in Pre-10th International Conference on Mushroom Biology and Mushroom products - Symposium: Development of mushrooms as sustainable superfoods of the future 2022 (DOMASSOF22). 2022;.
https://hdl.handle.net/21.15107/rcub_agrospace_6521 .

Doroški, Ana, Klaus, Anita, Nikolić, Biljana, Tomasevic, Igor, Lazić, Vesna, Vunduk, Jovana, Djekic, Ilija, "Sous-vide processing technique: The Influence on Pleurotus Ostreatus Sensory, Textural and Color Properties" in Pre-10th International Conference on Mushroom Biology and Mushroom products - Symposium: Development of mushrooms as sustainable superfoods of the future 2022 (DOMASSOF22) (2022),
https://hdl.handle.net/21.15107/rcub_agrospace_6521 .

TY  - CONF
AU  - Lazić, Vesna
AU  - Kozarski, Maja
AU  - Vunduk, Jovana
AU  - Doroški, Ana
AU  - Klaus, Anita
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6523
AB  - Inonotus obliquus (Čaga) je medicinski značajna glјiva čija micelija je tamne boje, a razvija se u kori breze. Pripada
porodici Hymenochaetaceae. Ekstrakti I. obliquus koriste se širom Severne i Istočne Evrope, Koreje i Rusije jer se pretpostavlјa
da pokazuju anitimikrobne, antioksidativne, antiinflamatorne i antitumorske aktivnosti. Hemijski testovi pokazuju
da I. obliquus proizvodi širok spektar sekundarnih metabolita, uklјučujući fenolna jedinjenja, melanine, uglјene
hidrate i proteine.
Zadatak ovog istraživanja je bio da se utvrdi hemijski sastav, kao i antimikrobna i antiadhezivna i antibiofilmska sposobnost
dobijenih subkritičnih vodenih ekstrakata I. obliquus poreklom iz Mongolije (IM) i sa planine Vlasina, Srbija (IS).
Utvrđen je ukupan sadržaj proteina, uglјenih hidrata i fenola, a visok sadržaj fenola u oba ekstrakta. Fenolne kiseline su
identifikovane hemijskom analizom HPLC i potvrđeno je prisustvo hlorogenske kiseline u najvećoj koncentraciji, katehina,
p-kumarinske kiseline i cimetne kiseline.
Antimikrobni potencijal subkritičnih vodenih ekstrakata ispitan je mikrodilucionom metodom. Antiadhezivna i antibiofilmska
sposobnost praćena je korišćenjem Gram pozitivnih bakterija Listeria monocitogenes, Enterococcus faecalis i
Staphilococcus aureus, kao i Gram negativnih Salmonella enteritidis, Escherichia coli i Pseudomonas aeruginosa. Najznačajnija
proizvodnja biofilma zabeležena je kod E. faecalis (treća kategorija) i S. aureus (druga kategorija). Uočeno je
da su ekstrakti IS i IM doveli do 90% adhezije kod E. faecalis i S. aureus kao i do redukcije biofilma, odnosno da je došlo
do smanje sposobnost ove dve bakterije da formiraju biofilm. Gram pozitivne bakterije su se pokazale kao osetlјivije
u prisustvu oba testirana subkritična vodena ekstrakta (MBC - 20 mg/mL u svim eksperimentima). Prema dobijenim
vrednostima MIC, IM (5 mg/mL, 2,5 mg/mL, 2,5 mg/mL) je ispolјio jači efekat od IS (10mg/mL, 5 mg/mL, 5 mg/mL) na L.
monocitogenes, E. faecalis i S. aureus. Ova istraživanja pokazala su da su testirani subkritični vodeni ekstrakti I. obliquus
veoma efikasni u sprečavanju nastanka biofilma, posebno onih odabranih Gram-pozitivnih bakterija. Ovo otkriće bi moglo
biti veoma korisno u borbi protiv biofilma, uzimajući u obzir sve probleme i opasnosti koje oni nose.
PB  - Udruženje mikrobiologa Srbije
C3  - Nove i ponovo aktuelne mikrobne infekcije - Simpozijum produkcija biofilma - rizici za nastanak intrahospitalnih infekcija i problemi higijene u proizvodnji i distribuciji hrane - ONLINE
T1  - UTICAJ EKSTRAKATA GLJIVE INONOTUS OBLIQUUS NA FORMIRANJE BIOFILMA PATOGENIH BAKTERIJA
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6523
ER  - 

@conference{
author = "Lazić, Vesna and Kozarski, Maja and Vunduk, Jovana and Doroški, Ana and Klaus, Anita",
year = "2021",
abstract = "Inonotus obliquus (Čaga) je medicinski značajna glјiva čija micelija je tamne boje, a razvija se u kori breze. Pripada
porodici Hymenochaetaceae. Ekstrakti I. obliquus koriste se širom Severne i Istočne Evrope, Koreje i Rusije jer se pretpostavlјa
da pokazuju anitimikrobne, antioksidativne, antiinflamatorne i antitumorske aktivnosti. Hemijski testovi pokazuju
da I. obliquus proizvodi širok spektar sekundarnih metabolita, uklјučujući fenolna jedinjenja, melanine, uglјene
hidrate i proteine.
Zadatak ovog istraživanja je bio da se utvrdi hemijski sastav, kao i antimikrobna i antiadhezivna i antibiofilmska sposobnost
dobijenih subkritičnih vodenih ekstrakata I. obliquus poreklom iz Mongolije (IM) i sa planine Vlasina, Srbija (IS).
Utvrđen je ukupan sadržaj proteina, uglјenih hidrata i fenola, a visok sadržaj fenola u oba ekstrakta. Fenolne kiseline su
identifikovane hemijskom analizom HPLC i potvrđeno je prisustvo hlorogenske kiseline u najvećoj koncentraciji, katehina,
p-kumarinske kiseline i cimetne kiseline.
Antimikrobni potencijal subkritičnih vodenih ekstrakata ispitan je mikrodilucionom metodom. Antiadhezivna i antibiofilmska
sposobnost praćena je korišćenjem Gram pozitivnih bakterija Listeria monocitogenes, Enterococcus faecalis i
Staphilococcus aureus, kao i Gram negativnih Salmonella enteritidis, Escherichia coli i Pseudomonas aeruginosa. Najznačajnija
proizvodnja biofilma zabeležena je kod E. faecalis (treća kategorija) i S. aureus (druga kategorija). Uočeno je
da su ekstrakti IS i IM doveli do 90% adhezije kod E. faecalis i S. aureus kao i do redukcije biofilma, odnosno da je došlo
do smanje sposobnost ove dve bakterije da formiraju biofilm. Gram pozitivne bakterije su se pokazale kao osetlјivije
u prisustvu oba testirana subkritična vodena ekstrakta (MBC - 20 mg/mL u svim eksperimentima). Prema dobijenim
vrednostima MIC, IM (5 mg/mL, 2,5 mg/mL, 2,5 mg/mL) je ispolјio jači efekat od IS (10mg/mL, 5 mg/mL, 5 mg/mL) na L.
monocitogenes, E. faecalis i S. aureus. Ova istraživanja pokazala su da su testirani subkritični vodeni ekstrakti I. obliquus
veoma efikasni u sprečavanju nastanka biofilma, posebno onih odabranih Gram-pozitivnih bakterija. Ovo otkriće bi moglo
biti veoma korisno u borbi protiv biofilma, uzimajući u obzir sve probleme i opasnosti koje oni nose.",
publisher = "Udruženje mikrobiologa Srbije",
journal = "Nove i ponovo aktuelne mikrobne infekcije - Simpozijum produkcija biofilma - rizici za nastanak intrahospitalnih infekcija i problemi higijene u proizvodnji i distribuciji hrane - ONLINE",
title = "UTICAJ EKSTRAKATA GLJIVE INONOTUS OBLIQUUS NA FORMIRANJE BIOFILMA PATOGENIH BAKTERIJA",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6523"
}

Lazić, V., Kozarski, M., Vunduk, J., Doroški, A.,& Klaus, A.. (2021). UTICAJ EKSTRAKATA GLJIVE INONOTUS OBLIQUUS NA FORMIRANJE BIOFILMA PATOGENIH BAKTERIJA. in Nove i ponovo aktuelne mikrobne infekcije - Simpozijum produkcija biofilma - rizici za nastanak intrahospitalnih infekcija i problemi higijene u proizvodnji i distribuciji hrane - ONLINE
Udruženje mikrobiologa Srbije..
https://hdl.handle.net/21.15107/rcub_agrospace_6523

Lazić V, Kozarski M, Vunduk J, Doroški A, Klaus A. UTICAJ EKSTRAKATA GLJIVE INONOTUS OBLIQUUS NA FORMIRANJE BIOFILMA PATOGENIH BAKTERIJA. in Nove i ponovo aktuelne mikrobne infekcije - Simpozijum produkcija biofilma - rizici za nastanak intrahospitalnih infekcija i problemi higijene u proizvodnji i distribuciji hrane - ONLINE. 2021;.
https://hdl.handle.net/21.15107/rcub_agrospace_6523 .

Lazić, Vesna, Kozarski, Maja, Vunduk, Jovana, Doroški, Ana, Klaus, Anita, "UTICAJ EKSTRAKATA GLJIVE INONOTUS OBLIQUUS NA FORMIRANJE BIOFILMA PATOGENIH BAKTERIJA" in Nove i ponovo aktuelne mikrobne infekcije - Simpozijum produkcija biofilma - rizici za nastanak intrahospitalnih infekcija i problemi higijene u proizvodnji i distribuciji hrane - ONLINE (2021),
https://hdl.handle.net/21.15107/rcub_agrospace_6523 .

TY  - JOUR
AU  - Doroški, Ana
AU  - Klaus, Anita
AU  - Kozarski, Maja
AU  - Nikolić, Biljana
AU  - Vunduk, Jovana
AU  - Lazić, Vesna
AU  - Đekić, Ilija
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6023
AB  - The objective of this study was to develop a single quality index of chemical characteristics of
Pleurotus ostreatus extracts on 7th and 14th day of its shelf life, derived from the mushroom fruiting
bodies. P. ostreatus was cultivated on four substrates containing different ratio of wine industry
waste-grape pomace (P) and wheat straw (S): 100P, 80P20S, 50P50S, 20P80S. Four quality parameters of P. ostreatus mushroom extracts, i.e. antioxidative parameters: ABTS+ and DPPH• free radical
scavenging capability, total phenolic compounds (TPC) and total polysaccharides (TPS) were used to
define the final extract quality index. Analysis indicated 100P and 80P20S as the samples cultivated
on the substrate with higher percent of grape pomace, as the best quality at the 7th day of its shelf life.
On the other hand, final quality score indicated 50P50S and 20P80S, cultivated on a substrate with a
lower percent of grape pomace, as the best quality samples at the 14th day of its shelf life. According
to the results, samples cultivated on a higher pomace content substrate are of better quality in a shorter storage time period.
PB  - Faculty of Technology, Novi Sad
T2  - Acta Periodica Technologica
T1  - Impact of grape pomace as a cultivation substrate on the Pleurotus ostreatus chemical and biological properties
EP  - 32
IS  - 52
SP  - 25
DO  - 10.2298/APT2152025D
ER  - 

@article{
author = "Doroški, Ana and Klaus, Anita and Kozarski, Maja and Nikolić, Biljana and Vunduk, Jovana and Lazić, Vesna and Đekić, Ilija",
year = "2021",
abstract = "The objective of this study was to develop a single quality index of chemical characteristics of
Pleurotus ostreatus extracts on 7th and 14th day of its shelf life, derived from the mushroom fruiting
bodies. P. ostreatus was cultivated on four substrates containing different ratio of wine industry
waste-grape pomace (P) and wheat straw (S): 100P, 80P20S, 50P50S, 20P80S. Four quality parameters of P. ostreatus mushroom extracts, i.e. antioxidative parameters: ABTS+ and DPPH• free radical
scavenging capability, total phenolic compounds (TPC) and total polysaccharides (TPS) were used to
define the final extract quality index. Analysis indicated 100P and 80P20S as the samples cultivated
on the substrate with higher percent of grape pomace, as the best quality at the 7th day of its shelf life.
On the other hand, final quality score indicated 50P50S and 20P80S, cultivated on a substrate with a
lower percent of grape pomace, as the best quality samples at the 14th day of its shelf life. According
to the results, samples cultivated on a higher pomace content substrate are of better quality in a shorter storage time period.",
publisher = "Faculty of Technology, Novi Sad",
journal = "Acta Periodica Technologica",
title = "Impact of grape pomace as a cultivation substrate on the Pleurotus ostreatus chemical and biological properties",
pages = "32-25",
number = "52",
doi = "10.2298/APT2152025D"
}

Doroški, A., Klaus, A., Kozarski, M., Nikolić, B., Vunduk, J., Lazić, V.,& Đekić, I.. (2021). Impact of grape pomace as a cultivation substrate on the Pleurotus ostreatus chemical and biological properties. in Acta Periodica Technologica
Faculty of Technology, Novi Sad.(52), 25-32.
https://doi.org/10.2298/APT2152025D

Doroški A, Klaus A, Kozarski M, Nikolić B, Vunduk J, Lazić V, Đekić I. Impact of grape pomace as a cultivation substrate on the Pleurotus ostreatus chemical and biological properties. in Acta Periodica Technologica. 2021;(52):25-32.
doi:10.2298/APT2152025D .

Doroški, Ana, Klaus, Anita, Kozarski, Maja, Nikolić, Biljana, Vunduk, Jovana, Lazić, Vesna, Đekić, Ilija, "Impact of grape pomace as a cultivation substrate on the Pleurotus ostreatus chemical and biological properties" in Acta Periodica Technologica, no. 52 (2021):25-32,
https://doi.org/10.2298/APT2152025D . .

TY  - GEN
AU  - Doroški, Ana
AU  - Klaus, Anita
AU  - Vunduk, Jovana
AU  - Lazić, Vesna
AU  - Djekic, Ilija
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6520
AB  - Oyster mushroom (Pleurotus ostreatus) was cultivated on seven substrate mixtures,
containing grape pomace, soybean husk and sunflower seed husk, which represent the
wastes from the wine and edible oil industry. Wheat straw was used as a control substrate.
Grape pomace mixtures and control substrate were grown under higher ambient
temperature than soybean and sunflower husk mixtures. The effect of food industry wastebased
substrates on several productivity parameters (time required for completion of
mycelium running (days), mycelium running rate in bags (mm/days), time required for
primordia initiation (days), time required for harvesting (days), total mushroom yield and
biological efficiency) was estimated. Results indicated soybean husk affecting the best
mushroom yield and biological efficiency, followed by sunflower seed husk substrates and
wheat straw as a control substrate. Grape pomace-based substrates showed the lowest
productivity potential. On the other hand, lower cultivation temperatures showed slower
growth causing the longer time from inoculation to harvest. To complete the estimation of
these alternative raw materials for mushroom cultivation future research may include the
assessment of the chemical and antioxidant properties of mushrooms as well as their quality
characteristics.
PB  - Persatuan Penyelidik dan Pengusaha Cendawan Malaysia (PPPCM)
T2  - International Mushroom Webinar 2021
T1  - Oyster mushroom (Pleurotus ostreatus) cultivation on different food waste originated substrates
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6520
ER  - 

@misc{
author = "Doroški, Ana and Klaus, Anita and Vunduk, Jovana and Lazić, Vesna and Djekic, Ilija",
year = "2021",
abstract = "Oyster mushroom (Pleurotus ostreatus) was cultivated on seven substrate mixtures,
containing grape pomace, soybean husk and sunflower seed husk, which represent the
wastes from the wine and edible oil industry. Wheat straw was used as a control substrate.
Grape pomace mixtures and control substrate were grown under higher ambient
temperature than soybean and sunflower husk mixtures. The effect of food industry wastebased
substrates on several productivity parameters (time required for completion of
mycelium running (days), mycelium running rate in bags (mm/days), time required for
primordia initiation (days), time required for harvesting (days), total mushroom yield and
biological efficiency) was estimated. Results indicated soybean husk affecting the best
mushroom yield and biological efficiency, followed by sunflower seed husk substrates and
wheat straw as a control substrate. Grape pomace-based substrates showed the lowest
productivity potential. On the other hand, lower cultivation temperatures showed slower
growth causing the longer time from inoculation to harvest. To complete the estimation of
these alternative raw materials for mushroom cultivation future research may include the
assessment of the chemical and antioxidant properties of mushrooms as well as their quality
characteristics.",
publisher = "Persatuan Penyelidik dan Pengusaha Cendawan Malaysia (PPPCM)",
journal = "International Mushroom Webinar 2021",
title = "Oyster mushroom (Pleurotus ostreatus) cultivation on different food waste originated substrates",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6520"
}

Doroški, A., Klaus, A., Vunduk, J., Lazić, V.,& Djekic, I.. (2021). Oyster mushroom (Pleurotus ostreatus) cultivation on different food waste originated substrates. in International Mushroom Webinar 2021
Persatuan Penyelidik dan Pengusaha Cendawan Malaysia (PPPCM)..
https://hdl.handle.net/21.15107/rcub_agrospace_6520

Doroški A, Klaus A, Vunduk J, Lazić V, Djekic I. Oyster mushroom (Pleurotus ostreatus) cultivation on different food waste originated substrates. in International Mushroom Webinar 2021. 2021;.
https://hdl.handle.net/21.15107/rcub_agrospace_6520 .

Doroški, Ana, Klaus, Anita, Vunduk, Jovana, Lazić, Vesna, Djekic, Ilija, "Oyster mushroom (Pleurotus ostreatus) cultivation on different food waste originated substrates" in International Mushroom Webinar 2021 (2021),
https://hdl.handle.net/21.15107/rcub_agrospace_6520 .

TY  - CONF
AU  - Lazić, Vesna
AU  - Kozarski, Maja
AU  - Vunduk, Jovana
AU  - Doroški, Ana
AU  - Klaus, Anita
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6516
AB  - Inonotus obliquus (Čaga) je medicinski značajna glјiva čija micelija je tamne boje, a razvija se u kori breze. Pripada porodici Hymenochaetaceae. Ekstrakti I. obliquus koriste se širom Severne i Istočne Evrope, Koreje i Rusije jer se pretpostavlјa da pokazuju anitimikrobne, antioksidativne, antiinflamatorne i antitumorske aktivnosti. Hemijski testovi pokazuju da I. obliquus proizvodi širok spektar sekundarnih metabolita, uklјučujući fenolna jedinjenja, melanine, uglјene hidrate i proteine.
 Zadatak ovog istraživanja je bio da se utvrdi hemijski sastav, kao i antimikrobna i antiadhezivna i antibiofilmska sposobnost dobijenih subkritičnih vodenih ekstrakata I. obliquus poreklom iz Mongolije (IM) i sa planine Vlasina, Srbija (IS). Utvrđen je ukupan sadržaj proteina, uglјenih hidrata i fenola, a visok sadržaj fenola u oba ekstrakta. Fenolne kiseline su identifikovane hemijskom analizom HPLC i potvrđeno je prisustvo hlorogenske kiseline u najvećoj koncentraciji, katehina, p-kumarinske kiseline i cimetne kiseline.
Antimikrobni potencijal subkritičnih vodenih ekstrakata ispitan je mikrodilucionom metodom. Antiadhezivna i antibiofilmska sposobnost praćena je korišćenjem Gram pozitivnih bakterija Listeria monocitogenes, Enterococcus faecalis i Staphilococcus aureus, kao i Gram negativnih Salmonella enteritidis, Escherichia coli i Pseudomonas aeruginosa. Najznačajnija proizvodnja biofilma zabeležena je kod E. faecalis (treća kategorija) i S. aureus (druga kategorija). Uočeno je da su ekstrakti IS i IM doveli do 90% adhezije kod E. faecalis i S. aureus kao i do redukcije biofilma, odnosno da je došlo do smanje sposobnost ove dve bakterije da formiraju biofilm. Gram pozitivne bakterije su se pokazale kao osetlјivije u prisustvu oba testirana subkritična vodena ekstrakta (MBC - 20 mg/mL u svim eksperimentima). Prema dobijenim vrednostima MIC, IM (5 mg/mL, 2,5 mg/mL, 2,5 mg/mL) je ispolјio jači efekat od IS (10mg/mL, 5 mg/mL, 5 mg/mL) na L. monocitogenes, E. faecalis i S. aureus. Ova istraživanja pokazala su da su testirani subkritični vodeni ekstrakti I. obliquus veoma efikasni u sprečavanju nastanka biofilma, posebno onih odabranih Gram-pozitivnih bakterija. Ovo otkriće bi moglo biti veoma korisno u borbi protiv biofilma, uzimajući u obzir sve probleme i opasnosti koje oni nose.
PB  - Udruženje mikrobiologa Srbije
C3  - Simpozijum produkcija biofilma - rizici za nastanak intrahospitalnih infekcija i problemi higijene u proizvodnji i distribuciji hrane - ONLINE, Udruženje mikrobiologa Srbije
T1  - Uticaj ekstrakata gljive Inonotus obliquus na formiranje biofilma patogenih bakterija
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6516
ER  - 

@conference{
author = "Lazić, Vesna and Kozarski, Maja and Vunduk, Jovana and Doroški, Ana and Klaus, Anita",
year = "2021",
abstract = "Inonotus obliquus (Čaga) je medicinski značajna glјiva čija micelija je tamne boje, a razvija se u kori breze. Pripada porodici Hymenochaetaceae. Ekstrakti I. obliquus koriste se širom Severne i Istočne Evrope, Koreje i Rusije jer se pretpostavlјa da pokazuju anitimikrobne, antioksidativne, antiinflamatorne i antitumorske aktivnosti. Hemijski testovi pokazuju da I. obliquus proizvodi širok spektar sekundarnih metabolita, uklјučujući fenolna jedinjenja, melanine, uglјene hidrate i proteine.
 Zadatak ovog istraživanja je bio da se utvrdi hemijski sastav, kao i antimikrobna i antiadhezivna i antibiofilmska sposobnost dobijenih subkritičnih vodenih ekstrakata I. obliquus poreklom iz Mongolije (IM) i sa planine Vlasina, Srbija (IS). Utvrđen je ukupan sadržaj proteina, uglјenih hidrata i fenola, a visok sadržaj fenola u oba ekstrakta. Fenolne kiseline su identifikovane hemijskom analizom HPLC i potvrđeno je prisustvo hlorogenske kiseline u najvećoj koncentraciji, katehina, p-kumarinske kiseline i cimetne kiseline.
Antimikrobni potencijal subkritičnih vodenih ekstrakata ispitan je mikrodilucionom metodom. Antiadhezivna i antibiofilmska sposobnost praćena je korišćenjem Gram pozitivnih bakterija Listeria monocitogenes, Enterococcus faecalis i Staphilococcus aureus, kao i Gram negativnih Salmonella enteritidis, Escherichia coli i Pseudomonas aeruginosa. Najznačajnija proizvodnja biofilma zabeležena je kod E. faecalis (treća kategorija) i S. aureus (druga kategorija). Uočeno je da su ekstrakti IS i IM doveli do 90% adhezije kod E. faecalis i S. aureus kao i do redukcije biofilma, odnosno da je došlo do smanje sposobnost ove dve bakterije da formiraju biofilm. Gram pozitivne bakterije su se pokazale kao osetlјivije u prisustvu oba testirana subkritična vodena ekstrakta (MBC - 20 mg/mL u svim eksperimentima). Prema dobijenim vrednostima MIC, IM (5 mg/mL, 2,5 mg/mL, 2,5 mg/mL) je ispolјio jači efekat od IS (10mg/mL, 5 mg/mL, 5 mg/mL) na L. monocitogenes, E. faecalis i S. aureus. Ova istraživanja pokazala su da su testirani subkritični vodeni ekstrakti I. obliquus veoma efikasni u sprečavanju nastanka biofilma, posebno onih odabranih Gram-pozitivnih bakterija. Ovo otkriće bi moglo biti veoma korisno u borbi protiv biofilma, uzimajući u obzir sve probleme i opasnosti koje oni nose.",
publisher = "Udruženje mikrobiologa Srbije",
journal = "Simpozijum produkcija biofilma - rizici za nastanak intrahospitalnih infekcija i problemi higijene u proizvodnji i distribuciji hrane - ONLINE, Udruženje mikrobiologa Srbije",
title = "Uticaj ekstrakata gljive Inonotus obliquus na formiranje biofilma patogenih bakterija",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6516"
}

Lazić, V., Kozarski, M., Vunduk, J., Doroški, A.,& Klaus, A.. (2021). Uticaj ekstrakata gljive Inonotus obliquus na formiranje biofilma patogenih bakterija. in Simpozijum produkcija biofilma - rizici za nastanak intrahospitalnih infekcija i problemi higijene u proizvodnji i distribuciji hrane - ONLINE, Udruženje mikrobiologa Srbije
Udruženje mikrobiologa Srbije..
https://hdl.handle.net/21.15107/rcub_agrospace_6516

Lazić V, Kozarski M, Vunduk J, Doroški A, Klaus A. Uticaj ekstrakata gljive Inonotus obliquus na formiranje biofilma patogenih bakterija. in Simpozijum produkcija biofilma - rizici za nastanak intrahospitalnih infekcija i problemi higijene u proizvodnji i distribuciji hrane - ONLINE, Udruženje mikrobiologa Srbije. 2021;.
https://hdl.handle.net/21.15107/rcub_agrospace_6516 .

Lazić, Vesna, Kozarski, Maja, Vunduk, Jovana, Doroški, Ana, Klaus, Anita, "Uticaj ekstrakata gljive Inonotus obliquus na formiranje biofilma patogenih bakterija" in Simpozijum produkcija biofilma - rizici za nastanak intrahospitalnih infekcija i problemi higijene u proizvodnji i distribuciji hrane - ONLINE, Udruženje mikrobiologa Srbije (2021),
https://hdl.handle.net/21.15107/rcub_agrospace_6516 .

TY  - JOUR
AU  - Doroški, Ana
AU  - Klaus, Anita
AU  - Kozarski, Maja
AU  - Cvetković, Stefana
AU  - Nikolić, Biljana
AU  - Jakovljević, Dragica
AU  - Tomasevic, Igor
AU  - Vunduk, Jovana
AU  - Lazić, Vesna
AU  - Djekic, Ilija
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6506
AB  - Total quality index approach was used to reflect the quality of Pleurotus ostreatus
mushroom, cultivated on grape pomace (P) as food waste substrate and wheat straw
(S), in four different combined ratios: 100P; 80P20S; 50P50S; and 20P80S, with
100S, serving as control substrate. This approach involved two directions of mushroom
analysis. The whole mushroom fruiting bodies analysis introduced a single total
quality index (TQIM) based on 11 quality parameters. The mushroom water extracts
analysis was presented by another single total quality index (TQIE), with seven quality
parameters. This mathematical model revealed that the mushroom extracts have a
better overall quality score with higher pomace content in substrate mixture, compared
to the whole mushroom quality changes throughout the observed shelf life
period. Future research may pay attention to the phytotoxicity of grape pomace as a
food waste, as well as the influence of grape pomace on glucan content, as a healthbeneficial
compounds.
PB  - Wiley
T2  - Journal of Food Processing and Preservation
T1  - The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus—Total quality index approach
VL  - 00:e15096
DO  - 10.1111/jfpp.15096
ER  - 

@article{
author = "Doroški, Ana and Klaus, Anita and Kozarski, Maja and Cvetković, Stefana and Nikolić, Biljana and Jakovljević, Dragica and Tomasevic, Igor and Vunduk, Jovana and Lazić, Vesna and Djekic, Ilija",
year = "2020",
abstract = "Total quality index approach was used to reflect the quality of Pleurotus ostreatus
mushroom, cultivated on grape pomace (P) as food waste substrate and wheat straw
(S), in four different combined ratios: 100P; 80P20S; 50P50S; and 20P80S, with
100S, serving as control substrate. This approach involved two directions of mushroom
analysis. The whole mushroom fruiting bodies analysis introduced a single total
quality index (TQIM) based on 11 quality parameters. The mushroom water extracts
analysis was presented by another single total quality index (TQIE), with seven quality
parameters. This mathematical model revealed that the mushroom extracts have a
better overall quality score with higher pomace content in substrate mixture, compared
to the whole mushroom quality changes throughout the observed shelf life
period. Future research may pay attention to the phytotoxicity of grape pomace as a
food waste, as well as the influence of grape pomace on glucan content, as a healthbeneficial
compounds.",
publisher = "Wiley",
journal = "Journal of Food Processing and Preservation",
title = "The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus—Total quality index approach",
volume = "00:e15096",
doi = "10.1111/jfpp.15096"
}

Doroški, A., Klaus, A., Kozarski, M., Cvetković, S., Nikolić, B., Jakovljević, D., Tomasevic, I., Vunduk, J., Lazić, V.,& Djekic, I.. (2020). The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus—Total quality index approach. in Journal of Food Processing and Preservation
Wiley., 00:e15096.
https://doi.org/10.1111/jfpp.15096

Doroški A, Klaus A, Kozarski M, Cvetković S, Nikolić B, Jakovljević D, Tomasevic I, Vunduk J, Lazić V, Djekic I. The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus—Total quality index approach. in Journal of Food Processing and Preservation. 2020;00:e15096.
doi:10.1111/jfpp.15096 .

Doroški, Ana, Klaus, Anita, Kozarski, Maja, Cvetković, Stefana, Nikolić, Biljana, Jakovljević, Dragica, Tomasevic, Igor, Vunduk, Jovana, Lazić, Vesna, Djekic, Ilija, "The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus—Total quality index approach" in Journal of Food Processing and Preservation, 00:e15096 (2020),
https://doi.org/10.1111/jfpp.15096 . .

TY  - JOUR
AU  - Đekić, Ilija
AU  - Božičković, Ivana
AU  - Djordjević, Vesna
AU  - Smetana, Sergiy
AU  - Terjung, Nino
AU  - Ilić, Jovan
AU  - Doroški, Ana
AU  - Tomašević, Igor
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5263
AB  - BACKGROUND:  Growing population demands more animal protein products. Pork remains one of the traditional and relatively sustainable types of meats for human consumption. In this paper, life-cycle assessment was performed using data from 12 pig farms. In parallel, a survey on the consumption of pork meat products was conducted analyzing responses from 806 pork meat consumers. The study aims to provide a quantitative calculation of six environmental footprints associated with the consumption of pork meat products in Serbia by analyzing data from pig farms and a pork meat consumption survey. RESULTS Results revealed that pork meat production is responsible for the emission of 3.50 kg CO2(e)kg(-1)live weight, 16.1 MJ(e)kg(-1), 0.151 mg R11(e)kg(-1), 31.257 g SO(2e)kg(-1), 55.030 g PO(4e)kg(-1)and 3.641 kg 1.4 dB(e)kg(-1). Further calculations reveal that weekly emissions of various environmental potentials associated with an average consumer of pork meat products in Serbia are estimated at values of 4.032 kg CO(2e)week(-1), 18.504 MJ(e)week(-1), 0.17435 mg R11(e)week(-1), 35.972 g SO(2e)week(-1)and 63.466 g PO(4e)week(-1). CONCLUSIONS Results show that, on the one hand, pork products are responsible for environmental production impacts that mainly occur on farms while, on the other hand, consumption is characterized with high meat inclusion rates. As a leverage strategy it is recommended for producers to concentrate on lowering the production impacts rather than trying to reach consumers for sustainability conciseness.
PB  - Wiley, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - Can we associate environmental footprints with production and consumption using Monte Carlo simulation? Case study with pork meat
DO  - 10.1002/jsfa.10704
ER  - 

@article{
author = "Đekić, Ilija and Božičković, Ivana and Djordjević, Vesna and Smetana, Sergiy and Terjung, Nino and Ilić, Jovan and Doroški, Ana and Tomašević, Igor",
year = "2020",
abstract = "BACKGROUND:  Growing population demands more animal protein products. Pork remains one of the traditional and relatively sustainable types of meats for human consumption. In this paper, life-cycle assessment was performed using data from 12 pig farms. In parallel, a survey on the consumption of pork meat products was conducted analyzing responses from 806 pork meat consumers. The study aims to provide a quantitative calculation of six environmental footprints associated with the consumption of pork meat products in Serbia by analyzing data from pig farms and a pork meat consumption survey. RESULTS Results revealed that pork meat production is responsible for the emission of 3.50 kg CO2(e)kg(-1)live weight, 16.1 MJ(e)kg(-1), 0.151 mg R11(e)kg(-1), 31.257 g SO(2e)kg(-1), 55.030 g PO(4e)kg(-1)and 3.641 kg 1.4 dB(e)kg(-1). Further calculations reveal that weekly emissions of various environmental potentials associated with an average consumer of pork meat products in Serbia are estimated at values of 4.032 kg CO(2e)week(-1), 18.504 MJ(e)week(-1), 0.17435 mg R11(e)week(-1), 35.972 g SO(2e)week(-1)and 63.466 g PO(4e)week(-1). CONCLUSIONS Results show that, on the one hand, pork products are responsible for environmental production impacts that mainly occur on farms while, on the other hand, consumption is characterized with high meat inclusion rates. As a leverage strategy it is recommended for producers to concentrate on lowering the production impacts rather than trying to reach consumers for sustainability conciseness.",
publisher = "Wiley, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "Can we associate environmental footprints with production and consumption using Monte Carlo simulation? Case study with pork meat",
doi = "10.1002/jsfa.10704"
}

Đekić, I., Božičković, I., Djordjević, V., Smetana, S., Terjung, N., Ilić, J., Doroški, A.,& Tomašević, I.. (2020). Can we associate environmental footprints with production and consumption using Monte Carlo simulation? Case study with pork meat. in Journal of the Science of Food and Agriculture
Wiley, Hoboken..
https://doi.org/10.1002/jsfa.10704

Đekić I, Božičković I, Djordjević V, Smetana S, Terjung N, Ilić J, Doroški A, Tomašević I. Can we associate environmental footprints with production and consumption using Monte Carlo simulation? Case study with pork meat. in Journal of the Science of Food and Agriculture. 2020;.
doi:10.1002/jsfa.10704 .

Đekić, Ilija, Božičković, Ivana, Djordjević, Vesna, Smetana, Sergiy, Terjung, Nino, Ilić, Jovan, Doroški, Ana, Tomašević, Igor, "Can we associate environmental footprints with production and consumption using Monte Carlo simulation? Case study with pork meat" in Journal of the Science of Food and Agriculture (2020),
https://doi.org/10.1002/jsfa.10704 . .

TY  - CONF
AU  - Doroški, Ana G.
AU  - Đekic, Ilija V.
AU  - Vunduk, Jovana Đ.
AU  - Nikšič, Miomir P.
AU  - Klaus, Anita S.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6508
AB  - Pleurotus ostreatus is the second most commonly cultivated and consumed mushroom in the
world due to its specific mild taste of oyster in culinary processing. Its fruiting bodies can
develop on different and specific cellulose plant wastes used as substrate without specific
enrichment material. Advantages of using this type of waste are low costs of their production,
usually without high technological investments. On the other side, productivity and quality of
fruiting bodies, is affected by the chemical composition of the used substrate. In order to
evaluate different quality parameters of fungii one of proposed methods is using total quality
index (TQI).
The aim of this study was to investigate the influence of used plant waste on selected quality
parameters of Pleurotus ostreatus fruiting bodies from the day of harvesting during the storage
period of 7 and 14 days in refrigerating conditions (~4 °C).
Based on textural, color, antioxidative and biochemical quality parameters of Pleurotus
ostreatus fruiting bodies, a mathematical model for calculating a single TQI has been proposed
in order to identify optimal substrate concentration in growing selected variety of fungii.
PB  - University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
C3  - 1st International Conference on Advanced Production and Processing
T1  - TOTAL QUALITY INDEX APPROACH IN THE CULTIVATION OF OYSTER MUSHROOM (PLEUROTUS OSTREATUS) GROWN IN CELLULOSE PLANT WASTE
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6508
ER  - 

@conference{
author = "Doroški, Ana G. and Đekic, Ilija V. and Vunduk, Jovana Đ. and Nikšič, Miomir P. and Klaus, Anita S.",
year = "2019",
abstract = "Pleurotus ostreatus is the second most commonly cultivated and consumed mushroom in the
world due to its specific mild taste of oyster in culinary processing. Its fruiting bodies can
develop on different and specific cellulose plant wastes used as substrate without specific
enrichment material. Advantages of using this type of waste are low costs of their production,
usually without high technological investments. On the other side, productivity and quality of
fruiting bodies, is affected by the chemical composition of the used substrate. In order to
evaluate different quality parameters of fungii one of proposed methods is using total quality
index (TQI).
The aim of this study was to investigate the influence of used plant waste on selected quality
parameters of Pleurotus ostreatus fruiting bodies from the day of harvesting during the storage
period of 7 and 14 days in refrigerating conditions (~4 °C).
Based on textural, color, antioxidative and biochemical quality parameters of Pleurotus
ostreatus fruiting bodies, a mathematical model for calculating a single TQI has been proposed
in order to identify optimal substrate concentration in growing selected variety of fungii.",
publisher = "University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia",
journal = "1st International Conference on Advanced Production and Processing",
title = "TOTAL QUALITY INDEX APPROACH IN THE CULTIVATION OF OYSTER MUSHROOM (PLEUROTUS OSTREATUS) GROWN IN CELLULOSE PLANT WASTE",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6508"
}

Doroški, A. G., Đekic, I. V., Vunduk, J. Đ., Nikšič, M. P.,& Klaus, A. S.. (2019). TOTAL QUALITY INDEX APPROACH IN THE CULTIVATION OF OYSTER MUSHROOM (PLEUROTUS OSTREATUS) GROWN IN CELLULOSE PLANT WASTE. in 1st International Conference on Advanced Production and Processing
University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia..
https://hdl.handle.net/21.15107/rcub_agrospace_6508

Doroški AG, Đekic IV, Vunduk JĐ, Nikšič MP, Klaus AS. TOTAL QUALITY INDEX APPROACH IN THE CULTIVATION OF OYSTER MUSHROOM (PLEUROTUS OSTREATUS) GROWN IN CELLULOSE PLANT WASTE. in 1st International Conference on Advanced Production and Processing. 2019;.
https://hdl.handle.net/21.15107/rcub_agrospace_6508 .

Doroški, Ana G., Đekic, Ilija V., Vunduk, Jovana Đ., Nikšič, Miomir P., Klaus, Anita S., "TOTAL QUALITY INDEX APPROACH IN THE CULTIVATION OF OYSTER MUSHROOM (PLEUROTUS OSTREATUS) GROWN IN CELLULOSE PLANT WASTE" in 1st International Conference on Advanced Production and Processing (2019),
https://hdl.handle.net/21.15107/rcub_agrospace_6508 .

TY  - CONF
AU  - Doroški, Ana
AU  - Kozarski, Maja
AU  - Klaus, Anita
AU  - Nikšić, Miomir
AU  - Vunduk, Jovana
AU  - Djekic, Ilija
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6507
AB  - Oxidative stress caused by an imbalanced metabolism and an excess of reactive oxygen species (ROS) lead to a range of health disorders. Synthetic antioxidants can improve defence mechanisms, but their potential adverse toxic effects give priority to natural antioxidants. Pleurotus ostreatus (Jacq. ex Fr.) P. Kumer (1871) (oyster mushroom) is one of the most commonly cultivated mushrooms in the world due to its adaptibility to various substrates and having a specific mild taste of oyster in culinary processing. Because of the presence of various active ingredients it owns antidiabetic, antibacterial, anticholestrolic, antiarthritic, antioxidant, anticancer and antiviral activities.
The aim of this study was to monitor the influence of grape pomace supstrate on the antioxidative potential of oyster mushroom, as well as changes of antioxidant properties from the day of harvesting during the storage period of 7 and 14 days. The substrate used for cultivation of Pleurotus ostreatus was consisted of grape pomace and straw (20:80%) The fruiting bodies were air-dried at 55°C, powdered and then prepared as crude hot water extracts in mild conditions, at 75-85°C for 1.5 h. Concentration range of 0.625-40 mg/mL of each extract was analyzed. The radical absorbance ability of the extract was tested in vitro, using DPPH free radical and ABTS+ radical scavenging capability and expressed as EC50 (mg/mL) values.
Crude water extracts showed the following results: EC50 values of the DPPH scavenging ability on the 0th, 7th and 14th day were 30.25, 29.24 and 19.9 mg/mL, respectively. EC50 values of the ABTS+ scavenging activity of the extracts on the 0th, 7th and 14th day showed the difference, with following values: 8.1, 8.5 and 2.6 mg/mL, respectively. All investigated extracts showed good antioxidant abilities. Both methods confirmed decrease of the EC50 values and increasing of the antioxidative potential from harvesting day and during the storage period of 7 and 14 days.
PB  - Univerzitet u Beogradu / University of Belgrade
C3  - UNIFOOD CONFERENCE University of Belgrade 210th Anniversary
T1  - Antioxidative potential of the Oyster mushroom (Pleurotus ostreatus) cultivated on grape pomace and straw supstrate
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6507
ER  - 

@conference{
author = "Doroški, Ana and Kozarski, Maja and Klaus, Anita and Nikšić, Miomir and Vunduk, Jovana and Djekic, Ilija",
year = "2018",
abstract = "Oxidative stress caused by an imbalanced metabolism and an excess of reactive oxygen species (ROS) lead to a range of health disorders. Synthetic antioxidants can improve defence mechanisms, but their potential adverse toxic effects give priority to natural antioxidants. Pleurotus ostreatus (Jacq. ex Fr.) P. Kumer (1871) (oyster mushroom) is one of the most commonly cultivated mushrooms in the world due to its adaptibility to various substrates and having a specific mild taste of oyster in culinary processing. Because of the presence of various active ingredients it owns antidiabetic, antibacterial, anticholestrolic, antiarthritic, antioxidant, anticancer and antiviral activities.
The aim of this study was to monitor the influence of grape pomace supstrate on the antioxidative potential of oyster mushroom, as well as changes of antioxidant properties from the day of harvesting during the storage period of 7 and 14 days. The substrate used for cultivation of Pleurotus ostreatus was consisted of grape pomace and straw (20:80%) The fruiting bodies were air-dried at 55°C, powdered and then prepared as crude hot water extracts in mild conditions, at 75-85°C for 1.5 h. Concentration range of 0.625-40 mg/mL of each extract was analyzed. The radical absorbance ability of the extract was tested in vitro, using DPPH free radical and ABTS+ radical scavenging capability and expressed as EC50 (mg/mL) values.
Crude water extracts showed the following results: EC50 values of the DPPH scavenging ability on the 0th, 7th and 14th day were 30.25, 29.24 and 19.9 mg/mL, respectively. EC50 values of the ABTS+ scavenging activity of the extracts on the 0th, 7th and 14th day showed the difference, with following values: 8.1, 8.5 and 2.6 mg/mL, respectively. All investigated extracts showed good antioxidant abilities. Both methods confirmed decrease of the EC50 values and increasing of the antioxidative potential from harvesting day and during the storage period of 7 and 14 days.",
publisher = "Univerzitet u Beogradu / University of Belgrade",
journal = "UNIFOOD CONFERENCE University of Belgrade 210th Anniversary",
title = "Antioxidative potential of the Oyster mushroom (Pleurotus ostreatus) cultivated on grape pomace and straw supstrate",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6507"
}

Doroški, A., Kozarski, M., Klaus, A., Nikšić, M., Vunduk, J.,& Djekic, I.. (2018). Antioxidative potential of the Oyster mushroom (Pleurotus ostreatus) cultivated on grape pomace and straw supstrate. in UNIFOOD CONFERENCE University of Belgrade 210th Anniversary
Univerzitet u Beogradu / University of Belgrade..
https://hdl.handle.net/21.15107/rcub_agrospace_6507

Doroški A, Kozarski M, Klaus A, Nikšić M, Vunduk J, Djekic I. Antioxidative potential of the Oyster mushroom (Pleurotus ostreatus) cultivated on grape pomace and straw supstrate. in UNIFOOD CONFERENCE University of Belgrade 210th Anniversary. 2018;.
https://hdl.handle.net/21.15107/rcub_agrospace_6507 .

Doroški, Ana, Kozarski, Maja, Klaus, Anita, Nikšić, Miomir, Vunduk, Jovana, Djekic, Ilija, "Antioxidative potential of the Oyster mushroom (Pleurotus ostreatus) cultivated on grape pomace and straw supstrate" in UNIFOOD CONFERENCE University of Belgrade 210th Anniversary (2018),
https://hdl.handle.net/21.15107/rcub_agrospace_6507 .