TY  - JOUR
AU  - Mirković, Milica
AU  - Mirković, Nemanja
AU  - Miočinović, Jelena
AU  - Radulović, Ana
AU  - Paunović, Dušanka
AU  - Ilić, Mila
AU  - Radulović, Zorica
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5891
AB  - The effect of free-living and spray-dried probiotic bacteria, Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v, on sensory characteristics of yogurt and cheese made from ultrafiltered (UF) milk, as well as their viability during storage, was investigated. Bacterial counts of free-living and spray-dried probiotic cells in yogurt remained above 7.43 log cfu/ml after 21 days, whereas in UF cheese, cell count was 8.84 log cfu/g after 56 days of storage. Starter bacteria count maintained above 7.6 log cfu/ml for yogurt and 8.5 log cfu/g for UF cheese during storage, while pH values did not significantly differ from control (without probiotic) and probiotic variants. Sensory evaluation showed that probiotic yogurt and UF cheese were evaluated with very high marks. The long-term viability of spray-dried probiotic L. plantarum 564 and L. plantarum 299v in UF cheeses indicates that these products could be successfully used as probiotic carriers. Novelty impact statement: Spray drying probiotic cells showed significantly higher viability compare to free-living cells in yogurt. Potential probiotic bacteria Lactiplantibacillus plantarum 564 maintained at high level in ultrafiltered (UF) cheese. Probiotic yogurts and UF cheeses were evaluated with excellent sensory quality.
PB  - John Wiley and Sons Inc
T2  - Journal of Food Processing and Preservation
T1  - Probiotic yogurt and cheese from ultrafiltered milk: Sensory quality and viability of free-living and spray dried Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v
IS  - 9
SP  - e15713
VL  - 45
DO  - 10.1111/jfpp.15713
ER  - 

@article{
author = "Mirković, Milica and Mirković, Nemanja and Miočinović, Jelena and Radulović, Ana and Paunović, Dušanka and Ilić, Mila and Radulović, Zorica",
year = "2021",
abstract = "The effect of free-living and spray-dried probiotic bacteria, Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v, on sensory characteristics of yogurt and cheese made from ultrafiltered (UF) milk, as well as their viability during storage, was investigated. Bacterial counts of free-living and spray-dried probiotic cells in yogurt remained above 7.43 log cfu/ml after 21 days, whereas in UF cheese, cell count was 8.84 log cfu/g after 56 days of storage. Starter bacteria count maintained above 7.6 log cfu/ml for yogurt and 8.5 log cfu/g for UF cheese during storage, while pH values did not significantly differ from control (without probiotic) and probiotic variants. Sensory evaluation showed that probiotic yogurt and UF cheese were evaluated with very high marks. The long-term viability of spray-dried probiotic L. plantarum 564 and L. plantarum 299v in UF cheeses indicates that these products could be successfully used as probiotic carriers. Novelty impact statement: Spray drying probiotic cells showed significantly higher viability compare to free-living cells in yogurt. Potential probiotic bacteria Lactiplantibacillus plantarum 564 maintained at high level in ultrafiltered (UF) cheese. Probiotic yogurts and UF cheeses were evaluated with excellent sensory quality.",
publisher = "John Wiley and Sons Inc",
journal = "Journal of Food Processing and Preservation",
title = "Probiotic yogurt and cheese from ultrafiltered milk: Sensory quality and viability of free-living and spray dried Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v",
number = "9",
pages = "e15713",
volume = "45",
doi = "10.1111/jfpp.15713"
}

Mirković, M., Mirković, N., Miočinović, J., Radulović, A., Paunović, D., Ilić, M.,& Radulović, Z.. (2021). Probiotic yogurt and cheese from ultrafiltered milk: Sensory quality and viability of free-living and spray dried Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v. in Journal of Food Processing and Preservation
John Wiley and Sons Inc., 45(9), e15713.
https://doi.org/10.1111/jfpp.15713

Mirković M, Mirković N, Miočinović J, Radulović A, Paunović D, Ilić M, Radulović Z. Probiotic yogurt and cheese from ultrafiltered milk: Sensory quality and viability of free-living and spray dried Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v. in Journal of Food Processing and Preservation. 2021;45(9):e15713.
doi:10.1111/jfpp.15713 .

Mirković, Milica, Mirković, Nemanja, Miočinović, Jelena, Radulović, Ana, Paunović, Dušanka, Ilić, Mila, Radulović, Zorica, "Probiotic yogurt and cheese from ultrafiltered milk: Sensory quality and viability of free-living and spray dried Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v" in Journal of Food Processing and Preservation, 45, no. 9 (2021):e15713,
https://doi.org/10.1111/jfpp.15713 . .

TY  - JOUR
AU  - Potočnik, Ivana
AU  - Rekanović, Emil
AU  - Todorović, Biljana
AU  - Luković, Jelena
AU  - Paunović, Dušanka
AU  - Stanojević, Olja
AU  - Milijašević-Marčić, Svetlana
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5228
AB  - The impact of a biofungicide based on Bacillus subtilis Ch-13 on mushroom yield and efficacy in suppression of Trichoderma aggressivum f. europaeum T77 from Serbia was estimated in comparision with a similar microbial fungicide, Bacillus velezensis QST713, and the chemical fungicide prochloraz manganese. The biofungicide B. velezensis QST713 is registered for treatments of mushrooms and other crops in many countries but it is not currently available on the Serbian market. The tested B. subtilis Ch-13 fungicide enhanced mushroom yield 12%, compared with an uninoculated control, and notably more than B. velezensis QST713 applied at its higher test concentrations. Regarding the efficacy of the biofungicides in control of the compost pathogen T. aggressivum f. europaeum, B. subtilis Ch-13 applied in concentration of 3 × 108 CFU per m2 showed higher efficacy than the higher concentrations (5 × 109 and 1 × 1010 CFU per m2) of B. velezensis QST713. The biofungicide based on B. subtilis Ch-13 should be further investigated regarding its different modes of application to ensure better efficacy in disease control as it showed beneficial features in both promoting A. bisporus production and suppressing the growth of the aggressive compost pathogen T. aggressivum, the causal agent of devastating green mould disease.
AB  - Biofungicid na bazi Bacillus subtilis Ch-13 odabran je za procenu uticaja na prinos šampinjona i efikasnost u suzbijanju Trichoderma aggressivum f. europaeum T77 iz Srbije u poređenju sa sličnim mikrobiološkim fungicidom na bazi Bacillus velezensis QST713 i fungicidom prohloraz manganom. Biofungicid B. velezensis QST713 je registrovan u šampinjonima i drugim usevima u mnogim državama, ali nije dostupan na tržištu Sribje. Testirani B. subtilis Ch-13 je povećao prinos šampinjona 12% u poređenju sa neinokulisanom kontrolom i u značajno većoj meri od B. velezensis QST713 primenjenog u većim koncentracijama. U određivanju efikasnosti biofungicida u suzbijanju kompostnog patogena T. aggressivum f. europaeum, B. subtilis Ch-13 primenjen u koncentraciji 3 × 108 CFU po m2, ispoljio je veću efikasnost od B. velezensis QST713 primenjenog u većim koncentracijama (5 × 109 i 1 × 1010 CFU po m2). Biofungicid na bazi B. subtilis Ch-13 bi trebalo dalje testirati i proučiti različite načine njegove primene da bi se uspostavila veća efikasnost u suzbijanju patogena jer je pokazao značajne osobine u pospešivanju prinosa A. bisporus i zaštiti od agresivnog patogena iz komposta T. aggressivum, prouzrokovača zelene plesni šampinjona.
PB  - Institut za pesticide i zaštitu životne sredine, Beograd i Društvo za zaštitu bilja Srbije, Beograd
T2  - Pesticidi i fitomedicina
T1  - The effects of casing soil treatment with Bacillus subtilis Ch-13 biofungicide on green mould control and mushroom yield
T1  - Uticaj treatiranja pokrivke biofungicidom na bazi Bacillus subtilis Ch-13 na suzbijanje zelene plesni i prinos šampinjona
EP  - 60
IS  - 1
SP  - 53
VL  - 34
DO  - 10.2298/PIF1901053P
ER  - 

@article{
author = "Potočnik, Ivana and Rekanović, Emil and Todorović, Biljana and Luković, Jelena and Paunović, Dušanka and Stanojević, Olja and Milijašević-Marčić, Svetlana",
year = "2019",
abstract = "The impact of a biofungicide based on Bacillus subtilis Ch-13 on mushroom yield and efficacy in suppression of Trichoderma aggressivum f. europaeum T77 from Serbia was estimated in comparision with a similar microbial fungicide, Bacillus velezensis QST713, and the chemical fungicide prochloraz manganese. The biofungicide B. velezensis QST713 is registered for treatments of mushrooms and other crops in many countries but it is not currently available on the Serbian market. The tested B. subtilis Ch-13 fungicide enhanced mushroom yield 12%, compared with an uninoculated control, and notably more than B. velezensis QST713 applied at its higher test concentrations. Regarding the efficacy of the biofungicides in control of the compost pathogen T. aggressivum f. europaeum, B. subtilis Ch-13 applied in concentration of 3 × 108 CFU per m2 showed higher efficacy than the higher concentrations (5 × 109 and 1 × 1010 CFU per m2) of B. velezensis QST713. The biofungicide based on B. subtilis Ch-13 should be further investigated regarding its different modes of application to ensure better efficacy in disease control as it showed beneficial features in both promoting A. bisporus production and suppressing the growth of the aggressive compost pathogen T. aggressivum, the causal agent of devastating green mould disease., Biofungicid na bazi Bacillus subtilis Ch-13 odabran je za procenu uticaja na prinos šampinjona i efikasnost u suzbijanju Trichoderma aggressivum f. europaeum T77 iz Srbije u poređenju sa sličnim mikrobiološkim fungicidom na bazi Bacillus velezensis QST713 i fungicidom prohloraz manganom. Biofungicid B. velezensis QST713 je registrovan u šampinjonima i drugim usevima u mnogim državama, ali nije dostupan na tržištu Sribje. Testirani B. subtilis Ch-13 je povećao prinos šampinjona 12% u poređenju sa neinokulisanom kontrolom i u značajno većoj meri od B. velezensis QST713 primenjenog u većim koncentracijama. U određivanju efikasnosti biofungicida u suzbijanju kompostnog patogena T. aggressivum f. europaeum, B. subtilis Ch-13 primenjen u koncentraciji 3 × 108 CFU po m2, ispoljio je veću efikasnost od B. velezensis QST713 primenjenog u većim koncentracijama (5 × 109 i 1 × 1010 CFU po m2). Biofungicid na bazi B. subtilis Ch-13 bi trebalo dalje testirati i proučiti različite načine njegove primene da bi se uspostavila veća efikasnost u suzbijanju patogena jer je pokazao značajne osobine u pospešivanju prinosa A. bisporus i zaštiti od agresivnog patogena iz komposta T. aggressivum, prouzrokovača zelene plesni šampinjona.",
publisher = "Institut za pesticide i zaštitu životne sredine, Beograd i Društvo za zaštitu bilja Srbije, Beograd",
journal = "Pesticidi i fitomedicina",
title = "The effects of casing soil treatment with Bacillus subtilis Ch-13 biofungicide on green mould control and mushroom yield, Uticaj treatiranja pokrivke biofungicidom na bazi Bacillus subtilis Ch-13 na suzbijanje zelene plesni i prinos šampinjona",
pages = "60-53",
number = "1",
volume = "34",
doi = "10.2298/PIF1901053P"
}

Potočnik, I., Rekanović, E., Todorović, B., Luković, J., Paunović, D., Stanojević, O.,& Milijašević-Marčić, S.. (2019). The effects of casing soil treatment with Bacillus subtilis Ch-13 biofungicide on green mould control and mushroom yield. in Pesticidi i fitomedicina
Institut za pesticide i zaštitu životne sredine, Beograd i Društvo za zaštitu bilja Srbije, Beograd., 34(1), 53-60.
https://doi.org/10.2298/PIF1901053P

Potočnik I, Rekanović E, Todorović B, Luković J, Paunović D, Stanojević O, Milijašević-Marčić S. The effects of casing soil treatment with Bacillus subtilis Ch-13 biofungicide on green mould control and mushroom yield. in Pesticidi i fitomedicina. 2019;34(1):53-60.
doi:10.2298/PIF1901053P .

Potočnik, Ivana, Rekanović, Emil, Todorović, Biljana, Luković, Jelena, Paunović, Dušanka, Stanojević, Olja, Milijašević-Marčić, Svetlana, "The effects of casing soil treatment with Bacillus subtilis Ch-13 biofungicide on green mould control and mushroom yield" in Pesticidi i fitomedicina, 34, no. 1 (2019):53-60,
https://doi.org/10.2298/PIF1901053P . .

TY  - JOUR
AU  - Potočnik, Ivana
AU  - Todorović, Biljana
AU  - Rekanović, Emil
AU  - Luković, Jelena
AU  - Paunović, Dušanka
AU  - Milijašević-Marčić, Svetlana
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4903
AB  - A biofungicide based on Bacillus subtilis QST713 was tested for impact on yield and efficacy against a Trichoderma aggressivum f. europaeum T77 strain from Serbia by coating mushroom grain spawn and comparing the results with the chemical fungicide prochloraz manganese in a mushroom growing room. The tested B. subtilis QST713 strain did not inhibit mycelial growth of Agaricus bisporus in plots free of the pathogen, showing an impact on yield of 91.95%, which was not significantly different from an untreated control. As for the efficacy of the fungicides used against T. aggressivum f. europaeum T77, there were no significant differences between a prochloraz manganese casing treatment, and B. subtilis QST713 coating on mushroom grain spawn, as the efficacy was 70.37 and 53.09%, respectively. These results implied that the biofungicide based on B. subtilis could serve as a harmless alternative to synthetic fungicides in mushroom production, especially during serious compost green muold outbreaks caused by T. aggressivum. Furthermore, the biofungicide should be applied alone because an antagonistic reaction was detected between the fungicide prochloraz and B. subtilis QST713.
AB  - Biofungicid na bazi Bacillus subtilis QST713 je odabran za testiranje uticaja na prinos i efikasnosti u suzbijanju Trichoderma aggressivum f. europaeum T77 iz Srbije, kada je primenjeno za tretiranje micelije ('semena') šampinjona u poređenju sa fungicidom prohloraz manganom u oglednom gajilištu. Testirani soj B. subtilis QST713 nije inhibirao rast micelije Agaricus bisporus, u tretmanima bez prisustva patogena, sa uticajem na prinos 91.95% i nije se statistički značajno razlikovao od neinokulisane kontrole. U pogledu efikasnosti fungicida u suzbijanju T. aggressivum f. europaeum T77, nije bilo statistički značajne razlike među tretmanima sa fungicidom prohloraz manganom primenjenim na pokrivku i tretmanom B. subtilis QST713 primejenim na miceliju ('seme') šampinjona, sa odgovorajućim vrednostima 70.37 i 53.09%. Ovi rezultati ukazuju da se biofungicid na bazi B. subtilis može primenjivati kao alternativa sintetičkom fungicidu u proizvodnji šampinjona, posebno kod značajne pojave zelene plesni u kompostu za gajenje šampinjona koju izaziva T. aggressivum. Takođe, preporuka je da se biofungicid primenjuje samostalno jer je uočena antagonistička reakcija između prohloraz mangana i B. subtilis QST713.
PB  - Institut za pesticide i zaštitu životne sredine, Beograd i Društvo za zaštitu bilja Srbije, Beograd
T2  - Pesticidi i fitomedicina
T1  - Impact of Bacillus subtilis QST713 mushroom grain spawn treatment on yield and green mould control
T1  - Uticaj tretmana micelije ('semena') šampinjona (Agaricus bisporus L.) - bakterijom Bacillus subtilis QST713 na prinos i zaštitu od zelene plesni
EP  - 211
IS  - 3-4
SP  - 205
VL  - 33
DO  - 10.2298/PIF1804205P
ER  - 

@article{
author = "Potočnik, Ivana and Todorović, Biljana and Rekanović, Emil and Luković, Jelena and Paunović, Dušanka and Milijašević-Marčić, Svetlana",
year = "2018",
abstract = "A biofungicide based on Bacillus subtilis QST713 was tested for impact on yield and efficacy against a Trichoderma aggressivum f. europaeum T77 strain from Serbia by coating mushroom grain spawn and comparing the results with the chemical fungicide prochloraz manganese in a mushroom growing room. The tested B. subtilis QST713 strain did not inhibit mycelial growth of Agaricus bisporus in plots free of the pathogen, showing an impact on yield of 91.95%, which was not significantly different from an untreated control. As for the efficacy of the fungicides used against T. aggressivum f. europaeum T77, there were no significant differences between a prochloraz manganese casing treatment, and B. subtilis QST713 coating on mushroom grain spawn, as the efficacy was 70.37 and 53.09%, respectively. These results implied that the biofungicide based on B. subtilis could serve as a harmless alternative to synthetic fungicides in mushroom production, especially during serious compost green muold outbreaks caused by T. aggressivum. Furthermore, the biofungicide should be applied alone because an antagonistic reaction was detected between the fungicide prochloraz and B. subtilis QST713., Biofungicid na bazi Bacillus subtilis QST713 je odabran za testiranje uticaja na prinos i efikasnosti u suzbijanju Trichoderma aggressivum f. europaeum T77 iz Srbije, kada je primenjeno za tretiranje micelije ('semena') šampinjona u poređenju sa fungicidom prohloraz manganom u oglednom gajilištu. Testirani soj B. subtilis QST713 nije inhibirao rast micelije Agaricus bisporus, u tretmanima bez prisustva patogena, sa uticajem na prinos 91.95% i nije se statistički značajno razlikovao od neinokulisane kontrole. U pogledu efikasnosti fungicida u suzbijanju T. aggressivum f. europaeum T77, nije bilo statistički značajne razlike među tretmanima sa fungicidom prohloraz manganom primenjenim na pokrivku i tretmanom B. subtilis QST713 primejenim na miceliju ('seme') šampinjona, sa odgovorajućim vrednostima 70.37 i 53.09%. Ovi rezultati ukazuju da se biofungicid na bazi B. subtilis može primenjivati kao alternativa sintetičkom fungicidu u proizvodnji šampinjona, posebno kod značajne pojave zelene plesni u kompostu za gajenje šampinjona koju izaziva T. aggressivum. Takođe, preporuka je da se biofungicid primenjuje samostalno jer je uočena antagonistička reakcija između prohloraz mangana i B. subtilis QST713.",
publisher = "Institut za pesticide i zaštitu životne sredine, Beograd i Društvo za zaštitu bilja Srbije, Beograd",
journal = "Pesticidi i fitomedicina",
title = "Impact of Bacillus subtilis QST713 mushroom grain spawn treatment on yield and green mould control, Uticaj tretmana micelije ('semena') šampinjona (Agaricus bisporus L.) - bakterijom Bacillus subtilis QST713 na prinos i zaštitu od zelene plesni",
pages = "211-205",
number = "3-4",
volume = "33",
doi = "10.2298/PIF1804205P"
}

Potočnik, I., Todorović, B., Rekanović, E., Luković, J., Paunović, D.,& Milijašević-Marčić, S.. (2018). Impact of Bacillus subtilis QST713 mushroom grain spawn treatment on yield and green mould control. in Pesticidi i fitomedicina
Institut za pesticide i zaštitu životne sredine, Beograd i Društvo za zaštitu bilja Srbije, Beograd., 33(3-4), 205-211.
https://doi.org/10.2298/PIF1804205P

Potočnik I, Todorović B, Rekanović E, Luković J, Paunović D, Milijašević-Marčić S. Impact of Bacillus subtilis QST713 mushroom grain spawn treatment on yield and green mould control. in Pesticidi i fitomedicina. 2018;33(3-4):205-211.
doi:10.2298/PIF1804205P .

Potočnik, Ivana, Todorović, Biljana, Rekanović, Emil, Luković, Jelena, Paunović, Dušanka, Milijašević-Marčić, Svetlana, "Impact of Bacillus subtilis QST713 mushroom grain spawn treatment on yield and green mould control" in Pesticidi i fitomedicina, 33, no. 3-4 (2018):205-211,
https://doi.org/10.2298/PIF1804205P . .

TY  - JOUR
AU  - Radulović, Zorica
AU  - Miočinović, Jelena
AU  - Mirković, Nemanja
AU  - Mirković, Milica
AU  - Paunović, Dušanka
AU  - Ivanović, Marina
AU  - Seratlić, Sanja V.
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4410
AB  - A high viability of probiotics in food product, with a living cells threshold of 10(7)/cfu/g (colony-forming units/g) is a challenge to achieve in food production. Spray drying is an efficient and economic industrial method for probiotic bacterial preservation and its application in food products. In this study, the survival of free and spray-dried cells of potential probiotic strain Lactobacillus plantarum 564 after production and during 8weeks of storage of soft acid coagulated goat cheese was investigated, as well as compositional and sensory quality of cheese. Total bacterial count of spray-dried Lb. plantarum 564 cells were maintained at the high level of 8.82log/cfu/g in cheese after 8weeks of storage, while free-cell number decreased to 6.9log/cfu/g. However, the chemical composition, pH values and sensory evaluation between control cheese (C1 sample made with commercial starter culture) and treated cheese samples (C2 and C3, made with the same starter, with the addition of free and spray-dried Lb. plantarum 564 cells, respectively) did not significantly differ. High viability of potential probiotic bacteria and acceptable sensory properties indicate that spray-dried Lb. plantarum 564 strain could be successfully used in the production of soft acid coagulated goat cheeses.
PB  - Wiley, Hoboken
T2  - Animal Science Journal
T1  - Survival of spray-dried and free-cells of potential probiotic Lactobacillus plantarum 564 in soft goat cheese
EP  - 1854
IS  - 11
SP  - 1849
VL  - 88
DO  - 10.1111/asj.12802
ER  - 

@article{
author = "Radulović, Zorica and Miočinović, Jelena and Mirković, Nemanja and Mirković, Milica and Paunović, Dušanka and Ivanović, Marina and Seratlić, Sanja V.",
year = "2017",
abstract = "A high viability of probiotics in food product, with a living cells threshold of 10(7)/cfu/g (colony-forming units/g) is a challenge to achieve in food production. Spray drying is an efficient and economic industrial method for probiotic bacterial preservation and its application in food products. In this study, the survival of free and spray-dried cells of potential probiotic strain Lactobacillus plantarum 564 after production and during 8weeks of storage of soft acid coagulated goat cheese was investigated, as well as compositional and sensory quality of cheese. Total bacterial count of spray-dried Lb. plantarum 564 cells were maintained at the high level of 8.82log/cfu/g in cheese after 8weeks of storage, while free-cell number decreased to 6.9log/cfu/g. However, the chemical composition, pH values and sensory evaluation between control cheese (C1 sample made with commercial starter culture) and treated cheese samples (C2 and C3, made with the same starter, with the addition of free and spray-dried Lb. plantarum 564 cells, respectively) did not significantly differ. High viability of potential probiotic bacteria and acceptable sensory properties indicate that spray-dried Lb. plantarum 564 strain could be successfully used in the production of soft acid coagulated goat cheeses.",
publisher = "Wiley, Hoboken",
journal = "Animal Science Journal",
title = "Survival of spray-dried and free-cells of potential probiotic Lactobacillus plantarum 564 in soft goat cheese",
pages = "1854-1849",
number = "11",
volume = "88",
doi = "10.1111/asj.12802"
}

Radulović, Z., Miočinović, J., Mirković, N., Mirković, M., Paunović, D., Ivanović, M.,& Seratlić, S. V.. (2017). Survival of spray-dried and free-cells of potential probiotic Lactobacillus plantarum 564 in soft goat cheese. in Animal Science Journal
Wiley, Hoboken., 88(11), 1849-1854.
https://doi.org/10.1111/asj.12802

Radulović Z, Miočinović J, Mirković N, Mirković M, Paunović D, Ivanović M, Seratlić SV. Survival of spray-dried and free-cells of potential probiotic Lactobacillus plantarum 564 in soft goat cheese. in Animal Science Journal. 2017;88(11):1849-1854.
doi:10.1111/asj.12802 .

Radulović, Zorica, Miočinović, Jelena, Mirković, Nemanja, Mirković, Milica, Paunović, Dušanka, Ivanović, Marina, Seratlić, Sanja V., "Survival of spray-dried and free-cells of potential probiotic Lactobacillus plantarum 564 in soft goat cheese" in Animal Science Journal, 88, no. 11 (2017):1849-1854,
https://doi.org/10.1111/asj.12802 . .

TY  - JOUR
AU  - Ivanović, Marina
AU  - Rajković, Miloš
AU  - Mamužić, Zorica
AU  - Paunović, Dušanka
AU  - Zlatanović, Snežana
PY  - 2017
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4553
AB  - In the territory of North-Bačka administrative district examination of drinking water regarding nitrogenous ionic groups and compounds during the period from 2013 to 2015 show was a slight deviation of comparing to the allowed ones. Statistical significance for the presence of ammonia in water samples was proven in samples taken from water supply of Subotica city. The lowest percentage of faulty samples was found in a year 2014 and the largest in a year 2015. Rural water supply of the Subotica city is characterized by minor differences observed in a time, with no statistical significance. However, comparing with the city water supply, the situation is much worse (in more than 40% of samples). Such a high percentage of faulty samples can be explained with existence of a huge number of non-organized water supplies in villages, as well as because of the using water from an insufficiently controlled private wells. Regarding the faulty samples, the water supply of the Bačka Topola municipality has the level of ammonia above the permitted, with deviations and statistically significant difference. Unlike the water supply of the Bačka Topola municipality, which has the lowest number of faulty samples recorded in 2013, in the rural water supply the number of faulty samples was the biggest in 2013 and the lowest in 2014. The territory of Mali Iđos municipality is characterized with a very small number of a faulty samples of drinking water regarding the presence of ammonia. For all three analyzed years, there were no major variations regarding faulty samples and no statistically significant differences. Observed by municipalities, there is a statistically significant difference in the number of faulty samples for all three years. Climate situation and the amount of rainfall during the 2014 was unusual in the Subotica city, as also at the larger territory of the Republic of Serbia. Long-term average in rainfall was exceeded, resulting with the lowest concentration of ammonia in the city water supply. Also, the lowest percentage of exceeding the limit value of ammonia in drinking water was recorded in 2014, in the rural water supply of the Bačka Topola municipality.
AB  - Rezultati ispitivanja vode za piće u pogledu prisustva azotnih jonskih grupa i jedinjenja na teritoriji Severno-bačkog upravnog okruga u periodu 2013-2015. godine u malom procentu beleže odstupanja od dozvoljenih vrednosti. Na teritoriji Grada Subotice dokazana je statistička značajnost u pogledu prisustva amonijaka u uzorcima vode. Najmanji procenat neispravnosti karakteriše 2014, a najveći 2015. godina. Za seoski vodovod na teritoriji Grada Subotice karakteristične su manje razlike posmatrano po godinama, koje nemaju statističku značajnost, ali je situacija znatno lošija u odnosu na gradski vodovod (više od 40% uzoraka). Ovako visok procenat neispravnosti može se objasniti postojanjem većeg broja sela bez mogućnosti organizovanog vodosnabdevanja stanovništva, te korišćenjem vode iz nedovoljno kontrolisanih sopstvenih bunara. Gradski vodovod Opštine Bačka Topola u pogledu neispravnosti uzoraka u smislu prisustva amonijaka je iznad dozvoljenih vrednosti, i karakteriše ga odstupanja i statistički značajna razlika. Za razliku od gradskog vodovoda bačko-topolske opštine gde je najmanje neispravnih uzoraka zabeleženo 2013. godine, za seoski vodovod najveći broj neispravnih uzoraka upravo je u 2013. godini, a najmanji u 2014. godini. Teritoriju Opštine Mali Iđoš karakteriše veoma mali broj neispravnih uzoraka pijaće vode po pitanju prisustva amonijaka. Za sve tri posmatrane godine, nije bilo većih variranja u pogledu neispravnosti, te ni statistički značajne razlike po godinama. Posmatrano po opštinama, uočena je statistički značajna razlika u broju neispravnih uzoraka za sve tri godine. Klimatska situacija i količina padavina u toku 2014. godine je, kao i na većoj teritoriji Republike Srbije, bila neuobičajena i na teritoriji Grada Subotica. Premašen je dugogodišnji prosek u količini padavina, što je rezultiralo najnižom koncentracijom amonijaka u gradskom vodovod u. Takođe, najmanji procenat prekoračenja graničnih vrednosti amonijaka u vodi za piće u Opštini Bačka Topola, u seoskom vodovodu, zabeležen je 2014. godine.
PB  - Inženjersko društvo za koroziju, Beograd
T2  - Zaštita materijala
T1  - Nitrogenous ionic groups and compounds present in drinking water on the territory of North-Bačka district
T1  - Azotne jonske grupe i jedinjenja prisutna u vodi za piće na teritoriji Severno-bačkog okruga
EP  - 361
IS  - 3
SP  - 349
VL  - 58
DO  - 10.5937/ZasMat1703349I
ER  - 

@article{
author = "Ivanović, Marina and Rajković, Miloš and Mamužić, Zorica and Paunović, Dušanka and Zlatanović, Snežana",
year = "2017",
abstract = "In the territory of North-Bačka administrative district examination of drinking water regarding nitrogenous ionic groups and compounds during the period from 2013 to 2015 show was a slight deviation of comparing to the allowed ones. Statistical significance for the presence of ammonia in water samples was proven in samples taken from water supply of Subotica city. The lowest percentage of faulty samples was found in a year 2014 and the largest in a year 2015. Rural water supply of the Subotica city is characterized by minor differences observed in a time, with no statistical significance. However, comparing with the city water supply, the situation is much worse (in more than 40% of samples). Such a high percentage of faulty samples can be explained with existence of a huge number of non-organized water supplies in villages, as well as because of the using water from an insufficiently controlled private wells. Regarding the faulty samples, the water supply of the Bačka Topola municipality has the level of ammonia above the permitted, with deviations and statistically significant difference. Unlike the water supply of the Bačka Topola municipality, which has the lowest number of faulty samples recorded in 2013, in the rural water supply the number of faulty samples was the biggest in 2013 and the lowest in 2014. The territory of Mali Iđos municipality is characterized with a very small number of a faulty samples of drinking water regarding the presence of ammonia. For all three analyzed years, there were no major variations regarding faulty samples and no statistically significant differences. Observed by municipalities, there is a statistically significant difference in the number of faulty samples for all three years. Climate situation and the amount of rainfall during the 2014 was unusual in the Subotica city, as also at the larger territory of the Republic of Serbia. Long-term average in rainfall was exceeded, resulting with the lowest concentration of ammonia in the city water supply. Also, the lowest percentage of exceeding the limit value of ammonia in drinking water was recorded in 2014, in the rural water supply of the Bačka Topola municipality., Rezultati ispitivanja vode za piće u pogledu prisustva azotnih jonskih grupa i jedinjenja na teritoriji Severno-bačkog upravnog okruga u periodu 2013-2015. godine u malom procentu beleže odstupanja od dozvoljenih vrednosti. Na teritoriji Grada Subotice dokazana je statistička značajnost u pogledu prisustva amonijaka u uzorcima vode. Najmanji procenat neispravnosti karakteriše 2014, a najveći 2015. godina. Za seoski vodovod na teritoriji Grada Subotice karakteristične su manje razlike posmatrano po godinama, koje nemaju statističku značajnost, ali je situacija znatno lošija u odnosu na gradski vodovod (više od 40% uzoraka). Ovako visok procenat neispravnosti može se objasniti postojanjem većeg broja sela bez mogućnosti organizovanog vodosnabdevanja stanovništva, te korišćenjem vode iz nedovoljno kontrolisanih sopstvenih bunara. Gradski vodovod Opštine Bačka Topola u pogledu neispravnosti uzoraka u smislu prisustva amonijaka je iznad dozvoljenih vrednosti, i karakteriše ga odstupanja i statistički značajna razlika. Za razliku od gradskog vodovoda bačko-topolske opštine gde je najmanje neispravnih uzoraka zabeleženo 2013. godine, za seoski vodovod najveći broj neispravnih uzoraka upravo je u 2013. godini, a najmanji u 2014. godini. Teritoriju Opštine Mali Iđoš karakteriše veoma mali broj neispravnih uzoraka pijaće vode po pitanju prisustva amonijaka. Za sve tri posmatrane godine, nije bilo većih variranja u pogledu neispravnosti, te ni statistički značajne razlike po godinama. Posmatrano po opštinama, uočena je statistički značajna razlika u broju neispravnih uzoraka za sve tri godine. Klimatska situacija i količina padavina u toku 2014. godine je, kao i na većoj teritoriji Republike Srbije, bila neuobičajena i na teritoriji Grada Subotica. Premašen je dugogodišnji prosek u količini padavina, što je rezultiralo najnižom koncentracijom amonijaka u gradskom vodovod u. Takođe, najmanji procenat prekoračenja graničnih vrednosti amonijaka u vodi za piće u Opštini Bačka Topola, u seoskom vodovodu, zabeležen je 2014. godine.",
publisher = "Inženjersko društvo za koroziju, Beograd",
journal = "Zaštita materijala",
title = "Nitrogenous ionic groups and compounds present in drinking water on the territory of North-Bačka district, Azotne jonske grupe i jedinjenja prisutna u vodi za piće na teritoriji Severno-bačkog okruga",
pages = "361-349",
number = "3",
volume = "58",
doi = "10.5937/ZasMat1703349I"
}

Ivanović, M., Rajković, M., Mamužić, Z., Paunović, D.,& Zlatanović, S.. (2017). Nitrogenous ionic groups and compounds present in drinking water on the territory of North-Bačka district. in Zaštita materijala
Inženjersko društvo za koroziju, Beograd., 58(3), 349-361.
https://doi.org/10.5937/ZasMat1703349I

Ivanović M, Rajković M, Mamužić Z, Paunović D, Zlatanović S. Nitrogenous ionic groups and compounds present in drinking water on the territory of North-Bačka district. in Zaštita materijala. 2017;58(3):349-361.
doi:10.5937/ZasMat1703349I .

Ivanović, Marina, Rajković, Miloš, Mamužić, Zorica, Paunović, Dušanka, Zlatanović, Snežana, "Nitrogenous ionic groups and compounds present in drinking water on the territory of North-Bačka district" in Zaštita materijala, 58, no. 3 (2017):349-361,
https://doi.org/10.5937/ZasMat1703349I . .

TY  - JOUR
AU  - Laličić-Petronijević, Jovanka
AU  - Popov-Raljić, Jovanka
AU  - Obradović, Dragojlo
AU  - Radulović, Zorica
AU  - Paunović, Dušanka
AU  - Mirković, Milica
AU  - Pezo, Lato
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3788
AB  - The popularity of chocolate as food around the world combined with high level of health-related awareness of the contemporary consumer, imposed the idea of enriching composition of different kinds of chocolate with probiotic bacterial strains. In this study, two strains of probiotic bacteria, Lactobacillus acidophilus NCFM (R) and Bifidobacterium lactis HN019, were incorporated in milk and dark chocolate. Final products were kept at two temperatures (4 degrees C and 20 degrees C) at which viability of added strains was monitored with the aim of determining the recommended storage temperature. In order to determine the effects of probiotics an examination of their sensory and rheological properties was carried out immediately after production (0-30 days) and during storage of 90 and 180 days. Based on the obtained results it can be seen that the probiotic strain L. acidophilus NCFM (R) exerted higher viability compared to strain B. lactis HN019 in both kinds of chocolates, while a greater number of cells of both strains was determined at 4 degrees C. The increase in yield stress of chocolates with probiotics with larger granulation was observed, while the apparent and plastic viscosity did not experience major changes. Despite the occasionally noticed sandiness, sensory properties of chocolates were not significantly changed during storage.
PB  - Elsevier, Amsterdam
T2  - Journal of Functional Foods
T1  - Viability of probiotic strains Lactobacillus acidophilus NCFM (R) and Bifidobacterium lactis HN019 and their impact on sensory and theological properties of milk and dark chocolates during storage for 180 days
EP  - 550
SP  - 541
VL  - 15
DO  - 10.1016/j.jff.2015.03.046
ER  - 

@article{
author = "Laličić-Petronijević, Jovanka and Popov-Raljić, Jovanka and Obradović, Dragojlo and Radulović, Zorica and Paunović, Dušanka and Mirković, Milica and Pezo, Lato",
year = "2015",
abstract = "The popularity of chocolate as food around the world combined with high level of health-related awareness of the contemporary consumer, imposed the idea of enriching composition of different kinds of chocolate with probiotic bacterial strains. In this study, two strains of probiotic bacteria, Lactobacillus acidophilus NCFM (R) and Bifidobacterium lactis HN019, were incorporated in milk and dark chocolate. Final products were kept at two temperatures (4 degrees C and 20 degrees C) at which viability of added strains was monitored with the aim of determining the recommended storage temperature. In order to determine the effects of probiotics an examination of their sensory and rheological properties was carried out immediately after production (0-30 days) and during storage of 90 and 180 days. Based on the obtained results it can be seen that the probiotic strain L. acidophilus NCFM (R) exerted higher viability compared to strain B. lactis HN019 in both kinds of chocolates, while a greater number of cells of both strains was determined at 4 degrees C. The increase in yield stress of chocolates with probiotics with larger granulation was observed, while the apparent and plastic viscosity did not experience major changes. Despite the occasionally noticed sandiness, sensory properties of chocolates were not significantly changed during storage.",
publisher = "Elsevier, Amsterdam",
journal = "Journal of Functional Foods",
title = "Viability of probiotic strains Lactobacillus acidophilus NCFM (R) and Bifidobacterium lactis HN019 and their impact on sensory and theological properties of milk and dark chocolates during storage for 180 days",
pages = "550-541",
volume = "15",
doi = "10.1016/j.jff.2015.03.046"
}

Laličić-Petronijević, J., Popov-Raljić, J., Obradović, D., Radulović, Z., Paunović, D., Mirković, M.,& Pezo, L.. (2015). Viability of probiotic strains Lactobacillus acidophilus NCFM (R) and Bifidobacterium lactis HN019 and their impact on sensory and theological properties of milk and dark chocolates during storage for 180 days. in Journal of Functional Foods
Elsevier, Amsterdam., 15, 541-550.
https://doi.org/10.1016/j.jff.2015.03.046

Laličić-Petronijević J, Popov-Raljić J, Obradović D, Radulović Z, Paunović D, Mirković M, Pezo L. Viability of probiotic strains Lactobacillus acidophilus NCFM (R) and Bifidobacterium lactis HN019 and their impact on sensory and theological properties of milk and dark chocolates during storage for 180 days. in Journal of Functional Foods. 2015;15:541-550.
doi:10.1016/j.jff.2015.03.046 .

Laličić-Petronijević, Jovanka, Popov-Raljić, Jovanka, Obradović, Dragojlo, Radulović, Zorica, Paunović, Dušanka, Mirković, Milica, Pezo, Lato, "Viability of probiotic strains Lactobacillus acidophilus NCFM (R) and Bifidobacterium lactis HN019 and their impact on sensory and theological properties of milk and dark chocolates during storage for 180 days" in Journal of Functional Foods, 15 (2015):541-550,
https://doi.org/10.1016/j.jff.2015.03.046 . .

TY  - JOUR
AU  - Miočinović, Jelena
AU  - Radulović, Zorica
AU  - Paunović, Dušanka
AU  - Miloradović, Zorana
AU  - Trpković, Goran
AU  - Radovanović, Mira
AU  - Pudja, Predrag
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3481
AB  - Probiotics are live microorganisms that in certain numbers may confer a health benefit on the host. Nowadays, there are many dairy products on the market, especially fermented milks, with probiotics, and their popularity is rising. The aim of this article was to investigate the viability of commercial probiotic bacteria (Lactobacillus acidophilus LAFTI(center dot)L10 i Bifidobacterium lactis LAFTI(center dot)B94, DSM, Netherland) as well as their influence on the changes of composition, pH, proteolysis, microbiological status and sensory properties of low-fat ultra-filtered (UF) cheeses within 2 months of ripening. Low-fat cast ultra-filtered (UF) cheeses were produced according to the defined production procedure by mixing UP milk protein powder, skim milk and cream, without (control cheese A) and with adjunct probiotic culture (cheese B). The compositional parameters (milk fat, proteins and dry-matter content), pH, proteolysis parameters (water soluble nitrogen, nitrogen soluble in 5% PTA, urea and SDS PAG electrophoresis), as well as the numbers of starters and probiotic bacteria, were determined during ripening. In addition, sensory evaluations of cheeses were performed throughout the ripening time. A significant influence of probiotic strains on the composition, pH and primary proteolysis of cheese during ripening was not found. The counts of commercial probiotic bacteria were maintained at high levels (> 10(7) cfug(-1)) during the overall ripening period, as a prerequisite of their therapeutic effects. The adjunct probiotic cultures enhanced the rate of secondary proteolysis, which was shown by the significantly higher levels of PTAN/TN of experimental compared to the control cheeses. The sensory evaluation showed that the overall aroma of low-fat cheeses was remarkably improved by the addition of the probiotic cultures used. Based on the results it can be concluded that the low-fat UF cheeses differ in good dietetic and functional properties as well as very acceptable sensory properties, and can be used as carriers of probiotics.
PB  - Srpsko biološko društvo, Beograd, i dr.
T2  - Archives of Biological Sciences
T1  - Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria
EP  - 73
IS  - 1
SP  - 65
VL  - 66
DO  - 10.2298/ABS1401065M
ER  - 

@article{
author = "Miočinović, Jelena and Radulović, Zorica and Paunović, Dušanka and Miloradović, Zorana and Trpković, Goran and Radovanović, Mira and Pudja, Predrag",
year = "2014",
abstract = "Probiotics are live microorganisms that in certain numbers may confer a health benefit on the host. Nowadays, there are many dairy products on the market, especially fermented milks, with probiotics, and their popularity is rising. The aim of this article was to investigate the viability of commercial probiotic bacteria (Lactobacillus acidophilus LAFTI(center dot)L10 i Bifidobacterium lactis LAFTI(center dot)B94, DSM, Netherland) as well as their influence on the changes of composition, pH, proteolysis, microbiological status and sensory properties of low-fat ultra-filtered (UF) cheeses within 2 months of ripening. Low-fat cast ultra-filtered (UF) cheeses were produced according to the defined production procedure by mixing UP milk protein powder, skim milk and cream, without (control cheese A) and with adjunct probiotic culture (cheese B). The compositional parameters (milk fat, proteins and dry-matter content), pH, proteolysis parameters (water soluble nitrogen, nitrogen soluble in 5% PTA, urea and SDS PAG electrophoresis), as well as the numbers of starters and probiotic bacteria, were determined during ripening. In addition, sensory evaluations of cheeses were performed throughout the ripening time. A significant influence of probiotic strains on the composition, pH and primary proteolysis of cheese during ripening was not found. The counts of commercial probiotic bacteria were maintained at high levels (> 10(7) cfug(-1)) during the overall ripening period, as a prerequisite of their therapeutic effects. The adjunct probiotic cultures enhanced the rate of secondary proteolysis, which was shown by the significantly higher levels of PTAN/TN of experimental compared to the control cheeses. The sensory evaluation showed that the overall aroma of low-fat cheeses was remarkably improved by the addition of the probiotic cultures used. Based on the results it can be concluded that the low-fat UF cheeses differ in good dietetic and functional properties as well as very acceptable sensory properties, and can be used as carriers of probiotics.",
publisher = "Srpsko biološko društvo, Beograd, i dr.",
journal = "Archives of Biological Sciences",
title = "Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria",
pages = "73-65",
number = "1",
volume = "66",
doi = "10.2298/ABS1401065M"
}

Miočinović, J., Radulović, Z., Paunović, D., Miloradović, Z., Trpković, G., Radovanović, M.,& Pudja, P.. (2014). Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria. in Archives of Biological Sciences
Srpsko biološko društvo, Beograd, i dr.., 66(1), 65-73.
https://doi.org/10.2298/ABS1401065M

Miočinović J, Radulović Z, Paunović D, Miloradović Z, Trpković G, Radovanović M, Pudja P. Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria. in Archives of Biological Sciences. 2014;66(1):65-73.
doi:10.2298/ABS1401065M .

Miočinović, Jelena, Radulović, Zorica, Paunović, Dušanka, Miloradović, Zorana, Trpković, Goran, Radovanović, Mira, Pudja, Predrag, "Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria" in Archives of Biological Sciences, 66, no. 1 (2014):65-73,
https://doi.org/10.2298/ABS1401065M . .

TY  - JOUR
AU  - Radulović, Zorica
AU  - Paunović, Dušanka
AU  - Petrušić, Milica M.
AU  - Mirković, Nemanja
AU  - Miočinović, Jelena
AU  - Kekus, D.
AU  - Obradović, D.
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3513
AB  - The objective of this work was to investigate the survival of autochthonous, potentially probiotic bacteria Lactobacillus plantarum 564, and the influence of long-chain polyunsaturated fatty acid omega-3 (omega-3 PUFA) fish oil fortification on the sensory quality of yoghurt. Three variants of yoghurt were produced using starter cultures of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus (Chr. Hansen, Denmark), and the potentially probiotic Lactobacillus plantarum 564 (Culture Collection of the Department for Industrial Microbiology, Faculty of Agriculture, University of Belgrade) as follows: (1) without omega-3 PUPA; (2) with 100 mg/l omega-3 PUFA; and (3) with 200mg/l omega-3 PUFA. The survival of potential probiotic Lb. plantarum 564, the changes of starter bacteria counts, changes of pH values, as well as sensory evaluation, were examined during 3 weeks of yoghurt storage. Cells of Lb. plantarum 564 were maintained at > 10(8) cfug(-1). Starter bacteria counts were > 10(7)cfug(-1) for streptococci and > 10(6) cfug(-1) for lactobacilli. The changes of pH were within normal pH of fermented milks. Sensory evaluation showed that all variants of yoghurt produced with Lb. plantarum 564 and 2 concentrations of omega-3 polyunsaturated fatty acids had a high sensory quality (above 90% of maximal quality), and which did not change significantly throughout the examined storage period. Although the sensory quality of the control sample was evaluated as better, the experimental samples fortified with fish oil were also characterized with very acceptable sensory properties. Results of high viability of potential probiotic Lb. plantarum 564, as well as very acceptable yoghurt sensory properties, indicate that this strain can be successfully used in the production of yoghurt fortified with PUFA omega-3 fish oil as a new functional dairy product.
PB  - Srpsko biološko društvo, Beograd, i dr.
T2  - Archives of Biological Sciences
T1  - The application of autochthonous potential of probiotic lactobacillus plantarum 564 in fish oil fortified yoghurt production
EP  - 22
IS  - 1
SP  - 15
VL  - 66
DO  - 10.2298/ABS1401015R
ER  - 

@article{
author = "Radulović, Zorica and Paunović, Dušanka and Petrušić, Milica M. and Mirković, Nemanja and Miočinović, Jelena and Kekus, D. and Obradović, D.",
year = "2014",
abstract = "The objective of this work was to investigate the survival of autochthonous, potentially probiotic bacteria Lactobacillus plantarum 564, and the influence of long-chain polyunsaturated fatty acid omega-3 (omega-3 PUFA) fish oil fortification on the sensory quality of yoghurt. Three variants of yoghurt were produced using starter cultures of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus (Chr. Hansen, Denmark), and the potentially probiotic Lactobacillus plantarum 564 (Culture Collection of the Department for Industrial Microbiology, Faculty of Agriculture, University of Belgrade) as follows: (1) without omega-3 PUPA; (2) with 100 mg/l omega-3 PUFA; and (3) with 200mg/l omega-3 PUFA. The survival of potential probiotic Lb. plantarum 564, the changes of starter bacteria counts, changes of pH values, as well as sensory evaluation, were examined during 3 weeks of yoghurt storage. Cells of Lb. plantarum 564 were maintained at > 10(8) cfug(-1). Starter bacteria counts were > 10(7)cfug(-1) for streptococci and > 10(6) cfug(-1) for lactobacilli. The changes of pH were within normal pH of fermented milks. Sensory evaluation showed that all variants of yoghurt produced with Lb. plantarum 564 and 2 concentrations of omega-3 polyunsaturated fatty acids had a high sensory quality (above 90% of maximal quality), and which did not change significantly throughout the examined storage period. Although the sensory quality of the control sample was evaluated as better, the experimental samples fortified with fish oil were also characterized with very acceptable sensory properties. Results of high viability of potential probiotic Lb. plantarum 564, as well as very acceptable yoghurt sensory properties, indicate that this strain can be successfully used in the production of yoghurt fortified with PUFA omega-3 fish oil as a new functional dairy product.",
publisher = "Srpsko biološko društvo, Beograd, i dr.",
journal = "Archives of Biological Sciences",
title = "The application of autochthonous potential of probiotic lactobacillus plantarum 564 in fish oil fortified yoghurt production",
pages = "22-15",
number = "1",
volume = "66",
doi = "10.2298/ABS1401015R"
}

Radulović, Z., Paunović, D., Petrušić, M. M., Mirković, N., Miočinović, J., Kekus, D.,& Obradović, D.. (2014). The application of autochthonous potential of probiotic lactobacillus plantarum 564 in fish oil fortified yoghurt production. in Archives of Biological Sciences
Srpsko biološko društvo, Beograd, i dr.., 66(1), 15-22.
https://doi.org/10.2298/ABS1401015R

Radulović Z, Paunović D, Petrušić MM, Mirković N, Miočinović J, Kekus D, Obradović D. The application of autochthonous potential of probiotic lactobacillus plantarum 564 in fish oil fortified yoghurt production. in Archives of Biological Sciences. 2014;66(1):15-22.
doi:10.2298/ABS1401015R .

Radulović, Zorica, Paunović, Dušanka, Petrušić, Milica M., Mirković, Nemanja, Miočinović, Jelena, Kekus, D., Obradović, D., "The application of autochthonous potential of probiotic lactobacillus plantarum 564 in fish oil fortified yoghurt production" in Archives of Biological Sciences, 66, no. 1 (2014):15-22,
https://doi.org/10.2298/ABS1401015R . .

TY  - CONF
AU  - Laličić-Petronijević, Jovanka
AU  - Popov-Raljić, Jovanka
AU  - Obradović, D.B.
AU  - Nedović, Viktor
AU  - Petrušić, Milica M.
AU  - Paunović, Dušanka
AU  - Radulović, Zorica
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2786
AB  - Food products containing beneficial microorganisms, mostly lactic acid bacteria which effectively affect human digestive and immune systems, represent one of the largest market of functional foods, with dairy products as the most accessible ones. However, for some, non-negligible percentage of the global consumer's population, usage of dairy products is limited due to diet (vegetarian), traditional reasons, or because of lactose intolerance, cholesterol content and allergenic milk proteins. These major drawbacks related to the intake of dairy products promote the idea of replacement of milk with alternative delivery formats for probiotics, which makes the development of new nondairy probiotic foods, that can appeal to a wider range of consumers, essential. In this context, our idea was related to the incorporation of probiotic microorganisms into one of the most popular foods - chocolate, which significantly contributes to the favorable impact of this product on human health. Therefore, in this study addition of probiotic strain Lactobacillus acidophilus NCFM® in dark chocolates with 44 % cocoa solids, was carried out in industrial conditions. In order to determine the shelf-life of these chocolates their sensory properties (appearance, texture, aroma) were evaluated, along with the determination of viability of added probiotic bacteria during storage at different temperatures (4°C and 22deg;C), immediately after production and after 90 and 180 days. Results indicated that the enrichment of dark chocolates with Lactobacillus acidophilus NCFM® caused no modification of the their sensory properties, and the number of incorporated live probiotic bacteria maintained at a high level of 8 log cfu/g during storage of 180 days. Based on the above it can be concluded that dark chocolates with 44 % cocoa solids have a protective effect on Lactobacillus acidophilus NCFM® cells and make a good matrix for the preparation of functional probiotic products.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Dark chocolate as a matrix for probiotic bacteria
EP  - 1023
SP  - 1018
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2786
ER  - 

@conference{
author = "Laličić-Petronijević, Jovanka and Popov-Raljić, Jovanka and Obradović, D.B. and Nedović, Viktor and Petrušić, Milica M. and Paunović, Dušanka and Radulović, Zorica",
year = "2012",
abstract = "Food products containing beneficial microorganisms, mostly lactic acid bacteria which effectively affect human digestive and immune systems, represent one of the largest market of functional foods, with dairy products as the most accessible ones. However, for some, non-negligible percentage of the global consumer's population, usage of dairy products is limited due to diet (vegetarian), traditional reasons, or because of lactose intolerance, cholesterol content and allergenic milk proteins. These major drawbacks related to the intake of dairy products promote the idea of replacement of milk with alternative delivery formats for probiotics, which makes the development of new nondairy probiotic foods, that can appeal to a wider range of consumers, essential. In this context, our idea was related to the incorporation of probiotic microorganisms into one of the most popular foods - chocolate, which significantly contributes to the favorable impact of this product on human health. Therefore, in this study addition of probiotic strain Lactobacillus acidophilus NCFM® in dark chocolates with 44 % cocoa solids, was carried out in industrial conditions. In order to determine the shelf-life of these chocolates their sensory properties (appearance, texture, aroma) were evaluated, along with the determination of viability of added probiotic bacteria during storage at different temperatures (4°C and 22deg;C), immediately after production and after 90 and 180 days. Results indicated that the enrichment of dark chocolates with Lactobacillus acidophilus NCFM® caused no modification of the their sensory properties, and the number of incorporated live probiotic bacteria maintained at a high level of 8 log cfu/g during storage of 180 days. Based on the above it can be concluded that dark chocolates with 44 % cocoa solids have a protective effect on Lactobacillus acidophilus NCFM® cells and make a good matrix for the preparation of functional probiotic products.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Dark chocolate as a matrix for probiotic bacteria",
pages = "1023-1018",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2786"
}

Laličić-Petronijević, J., Popov-Raljić, J., Obradović, D.B., Nedović, V., Petrušić, M. M., Paunović, D.,& Radulović, Z.. (2012). Dark chocolate as a matrix for probiotic bacteria. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1018-1023.
https://hdl.handle.net/21.15107/rcub_agrospace_2786

Laličić-Petronijević J, Popov-Raljić J, Obradović D, Nedović V, Petrušić MM, Paunović D, Radulović Z. Dark chocolate as a matrix for probiotic bacteria. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1018-1023.
https://hdl.handle.net/21.15107/rcub_agrospace_2786 .

Laličić-Petronijević, Jovanka, Popov-Raljić, Jovanka, Obradović, D.B., Nedović, Viktor, Petrušić, Milica M., Paunović, Dušanka, Radulović, Zorica, "Dark chocolate as a matrix for probiotic bacteria" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1018-1023,
https://hdl.handle.net/21.15107/rcub_agrospace_2786 .

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

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

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

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

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

TY  - JOUR
AU  - Radulović, Zorica
AU  - Miočinović, Jelena
AU  - Pudja, Predrag
AU  - Barać, Miroljub
AU  - Miloradović, Zorana
AU  - Paunović, Dušanka
AU  - Obradović, Dragojlo
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2421
AB  - The effects of autochthonous strains of lactic acid bacteria on the characteristics of white brined cheeses were studied throughout 90 days of ripening. Cheese A was produced with strains: Lactococcus lactis ssp. lactis 653, Lactococcus lactis ssp. cremoris 656, Lactococcus lactis ssp. locus biovar. aiacetylactis 07 and Lactobacillus paracasei ssp. paracasei 08 (8:5:5:2) and cheese B with strains. Lactococcus laths ssp. lactis 195, Lactococcus lactis ssp. cremoris 656 and Lactococcus lactis ssp. laths biovar. diacetylactis 07 (10:5:5). The lactococci counts in both cheeses and lactobacilli count in cheese A. remained at a high level, while lactobacilli count in cheese B increased through the ripening. No significant differences (P lt 0.05) were found in the gross composition of the experimental cheeses, although the pH values were lower in cheese A. Proteolysis was assessed by the water-soluble nitrogen fractions, 5%-phosphotungstic-acid-soluble nitrogen fractions and SDS-PAGE-electrophoresis. Both experimental cheeses were characterized by a high rate of proteolysis. According to sensory evaluation, experimental cheeses received high total scores. The results show that autochthonous strains of lactic acid bacteria can be successfully applied in white brined cheeses production.
PB  - Croatian Dairy Union
T2  - Mljekarstvo
T1  - The application of autochthonous lactic acid bacteria in white brined cheese production
EP  - 25
IS  - 1
SP  - 15
VL  - 61
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2421
ER  - 

@article{
author = "Radulović, Zorica and Miočinović, Jelena and Pudja, Predrag and Barać, Miroljub and Miloradović, Zorana and Paunović, Dušanka and Obradović, Dragojlo",
year = "2011",
abstract = "The effects of autochthonous strains of lactic acid bacteria on the characteristics of white brined cheeses were studied throughout 90 days of ripening. Cheese A was produced with strains: Lactococcus lactis ssp. lactis 653, Lactococcus lactis ssp. cremoris 656, Lactococcus lactis ssp. locus biovar. aiacetylactis 07 and Lactobacillus paracasei ssp. paracasei 08 (8:5:5:2) and cheese B with strains. Lactococcus laths ssp. lactis 195, Lactococcus lactis ssp. cremoris 656 and Lactococcus lactis ssp. laths biovar. diacetylactis 07 (10:5:5). The lactococci counts in both cheeses and lactobacilli count in cheese A. remained at a high level, while lactobacilli count in cheese B increased through the ripening. No significant differences (P lt 0.05) were found in the gross composition of the experimental cheeses, although the pH values were lower in cheese A. Proteolysis was assessed by the water-soluble nitrogen fractions, 5%-phosphotungstic-acid-soluble nitrogen fractions and SDS-PAGE-electrophoresis. Both experimental cheeses were characterized by a high rate of proteolysis. According to sensory evaluation, experimental cheeses received high total scores. The results show that autochthonous strains of lactic acid bacteria can be successfully applied in white brined cheeses production.",
publisher = "Croatian Dairy Union",
journal = "Mljekarstvo",
title = "The application of autochthonous lactic acid bacteria in white brined cheese production",
pages = "25-15",
number = "1",
volume = "61",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2421"
}

Radulović, Z., Miočinović, J., Pudja, P., Barać, M., Miloradović, Z., Paunović, D.,& Obradović, D.. (2011). The application of autochthonous lactic acid bacteria in white brined cheese production. in Mljekarstvo
Croatian Dairy Union., 61(1), 15-25.
https://hdl.handle.net/21.15107/rcub_agrospace_2421

Radulović Z, Miočinović J, Pudja P, Barać M, Miloradović Z, Paunović D, Obradović D. The application of autochthonous lactic acid bacteria in white brined cheese production. in Mljekarstvo. 2011;61(1):15-25.
https://hdl.handle.net/21.15107/rcub_agrospace_2421 .

Radulović, Zorica, Miočinović, Jelena, Pudja, Predrag, Barać, Miroljub, Miloradović, Zorana, Paunović, Dušanka, Obradović, Dragojlo, "The application of autochthonous lactic acid bacteria in white brined cheese production" in Mljekarstvo, 61, no. 1 (2011):15-25,
https://hdl.handle.net/21.15107/rcub_agrospace_2421 .

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

TY  - JOUR
AU  - Radulović, Zorica
AU  - Radin, Dragoslava
AU  - Barać, Miroljub
AU  - Djerovski, Jelena
AU  - Paunović, Dušanka
AU  - Obradović, Dragojlo
PY  - 2009
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1971
AB  - White brined cheeses are made traditionally, without the addition of starter cultures and fermentation occurs as a result of lactic acid bacteria naturally present in milk. The aim of the study is to identify strains to be used as starter cultures in commercial cheese production. A total of 65 autochthonous lactic acid bacteria from 15 artisan cheeses were isolated and studied. All strains were tested for their Gram reaction, catalase test, acidification activity, growth ability with 20, 40, 60g NaCl/l, proteolytic ability to hydrolyze β-casein by SDS PAGE electrophoresis and biochemical identification with API 50CHL and API RAPID ID 32 Strep. Biochemical identification showed that mesophilic microflora was dominant and 47,7% of the isolates were classified as Lactococcus, 10,7% as Enterococcus, 35,4% as Lactobacillus and 3,1% as Leuconostoc. Dominant lactocci strain was Lactococcus lactis ssp. lactis (35,4%) but the presence of citrateutilizing bacteria Lactococcus lactis ssp. lactis bv. diacetylactis, as aroma enhancer is significant. For lactobacilli dominant strain was Lactobacillus para. paracasei (21,5%). Isolated strains varied significantly in acid production, from very fast and good acid producers (some strains of Lactococcus lactis ssp. lactis reduced the pH  lt  4.8), to very poor ones. All isolated lactic acid bacteria grew in 20 and 40g NaCl/L, while 25 isolates grew in 60g NaCl/L. Isolates showed different proteolytic ability to hydrolyze β-casein. Some of them very extensively degraded β-casein, the others demonstrated inferior activity. Screening important attributes of autochthonous lactic acid bacteria demonstrated that several bacterial strains are potentially useful as new starter cultures for industrial production of cheeses. .
AB  - Beli sirevi u salamuri se prave tradicionalnim postupkom, bez dodavanja starter kultura, pa se proces fermentacije odigrava pod uticajem bakterija mlečne kiseline koje su prirodno prisutne u mleku. Cilj ovog rada je pronalaženje sojeva bakterija mlečne kiseline, koji bi mogli da se primene kao starter kulture u komercijalnoj proizvodnji sireva. Iz 25 uzoraka sireva izolovano i okarakterisano je 65 izolata autohtonih bakterija mlečne kiseline. Za sve sojeve je ispitano: bojenje po Gramu, katalaza test, acidogena aktivnost, sposobnost rasta na 20, 40, 60g NaCl/l, proteolitička sposobnost razgradnje β-kazeina SDS PAGE elektroforezom i biohemijska identifikacija primenom API 50CHL i API RAPID ID 32 Strep. Biohemijskom identifikacijom je utvrđeno da je mezofilna mikroflora dominantna, a 47,7% izolata je identifikovano kao Lactococcus, 10,7% kao Enterococcus, 35,4% kao Lactobacillus i 3,1% Leuconostoc. Dominantne laktokoke su bile Lactococcus lactis ssp. lactis (35,4%), a, takođe, značajno je bilo prisustvo citrat pozitivnih bakterija Lactococcus lactis ssp. lactis bv. diacetylactis, kao producenata arome. Od laktobacila dominantni su bili sojevi Lactobacillus para. paracasei (21,5%). Izolovani sojevi su se značajno razlikovali u acidifikacionoj sposobnosti, od veoma brzih i dobrih producenata kiseline (neki sojevi Lactococcus lactis ssp. lactis su snižavali pH  lt  4.8) do veoma slabih acidogena. Svi izolati bakterija mlečne kiseline su dobro rasli u prisustvu 20 i 40g NaCl/l, dok je 25 izolata raslo u prisustvu 60g NaCl/L. Izolati su pokazali različitu proteolitičku sposobnost hidrolize β-kazeina. Neki su veoma intezivno hidrolizovali β-kazein, dok su drugi bili potpuno inferiorni u pogledu ove sposobnosti. Ispitivanjem karakteristika koje su važne za starter kulture pokazalo se da među autohtonim bakterijama mlečne kiseline ima i bakterija koje bi mogle da se primene kao nove starter kulture u industrijskoj proizvodnji sireva. .
PB  - Društvo za ishranu Srbije, Beograd
T2  - Hrana i ishrana
T1  - The study of autochthonous lactic acid bacteria from white brined cheeses
T1  - Karakterizacija autohtonih bakterija mlečne kiseline izolovanih iz belih sireva u salamuri
EP  - 41
IS  - 3-4
SP  - 37
VL  - 50
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1971
ER  - 

@article{
author = "Radulović, Zorica and Radin, Dragoslava and Barać, Miroljub and Djerovski, Jelena and Paunović, Dušanka and Obradović, Dragojlo",
year = "2009",
abstract = "White brined cheeses are made traditionally, without the addition of starter cultures and fermentation occurs as a result of lactic acid bacteria naturally present in milk. The aim of the study is to identify strains to be used as starter cultures in commercial cheese production. A total of 65 autochthonous lactic acid bacteria from 15 artisan cheeses were isolated and studied. All strains were tested for their Gram reaction, catalase test, acidification activity, growth ability with 20, 40, 60g NaCl/l, proteolytic ability to hydrolyze β-casein by SDS PAGE electrophoresis and biochemical identification with API 50CHL and API RAPID ID 32 Strep. Biochemical identification showed that mesophilic microflora was dominant and 47,7% of the isolates were classified as Lactococcus, 10,7% as Enterococcus, 35,4% as Lactobacillus and 3,1% as Leuconostoc. Dominant lactocci strain was Lactococcus lactis ssp. lactis (35,4%) but the presence of citrateutilizing bacteria Lactococcus lactis ssp. lactis bv. diacetylactis, as aroma enhancer is significant. For lactobacilli dominant strain was Lactobacillus para. paracasei (21,5%). Isolated strains varied significantly in acid production, from very fast and good acid producers (some strains of Lactococcus lactis ssp. lactis reduced the pH  lt  4.8), to very poor ones. All isolated lactic acid bacteria grew in 20 and 40g NaCl/L, while 25 isolates grew in 60g NaCl/L. Isolates showed different proteolytic ability to hydrolyze β-casein. Some of them very extensively degraded β-casein, the others demonstrated inferior activity. Screening important attributes of autochthonous lactic acid bacteria demonstrated that several bacterial strains are potentially useful as new starter cultures for industrial production of cheeses. ., Beli sirevi u salamuri se prave tradicionalnim postupkom, bez dodavanja starter kultura, pa se proces fermentacije odigrava pod uticajem bakterija mlečne kiseline koje su prirodno prisutne u mleku. Cilj ovog rada je pronalaženje sojeva bakterija mlečne kiseline, koji bi mogli da se primene kao starter kulture u komercijalnoj proizvodnji sireva. Iz 25 uzoraka sireva izolovano i okarakterisano je 65 izolata autohtonih bakterija mlečne kiseline. Za sve sojeve je ispitano: bojenje po Gramu, katalaza test, acidogena aktivnost, sposobnost rasta na 20, 40, 60g NaCl/l, proteolitička sposobnost razgradnje β-kazeina SDS PAGE elektroforezom i biohemijska identifikacija primenom API 50CHL i API RAPID ID 32 Strep. Biohemijskom identifikacijom je utvrđeno da je mezofilna mikroflora dominantna, a 47,7% izolata je identifikovano kao Lactococcus, 10,7% kao Enterococcus, 35,4% kao Lactobacillus i 3,1% Leuconostoc. Dominantne laktokoke su bile Lactococcus lactis ssp. lactis (35,4%), a, takođe, značajno je bilo prisustvo citrat pozitivnih bakterija Lactococcus lactis ssp. lactis bv. diacetylactis, kao producenata arome. Od laktobacila dominantni su bili sojevi Lactobacillus para. paracasei (21,5%). Izolovani sojevi su se značajno razlikovali u acidifikacionoj sposobnosti, od veoma brzih i dobrih producenata kiseline (neki sojevi Lactococcus lactis ssp. lactis su snižavali pH  lt  4.8) do veoma slabih acidogena. Svi izolati bakterija mlečne kiseline su dobro rasli u prisustvu 20 i 40g NaCl/l, dok je 25 izolata raslo u prisustvu 60g NaCl/L. Izolati su pokazali različitu proteolitičku sposobnost hidrolize β-kazeina. Neki su veoma intezivno hidrolizovali β-kazein, dok su drugi bili potpuno inferiorni u pogledu ove sposobnosti. Ispitivanjem karakteristika koje su važne za starter kulture pokazalo se da među autohtonim bakterijama mlečne kiseline ima i bakterija koje bi mogle da se primene kao nove starter kulture u industrijskoj proizvodnji sireva. .",
publisher = "Društvo za ishranu Srbije, Beograd",
journal = "Hrana i ishrana",
title = "The study of autochthonous lactic acid bacteria from white brined cheeses, Karakterizacija autohtonih bakterija mlečne kiseline izolovanih iz belih sireva u salamuri",
pages = "41-37",
number = "3-4",
volume = "50",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1971"
}

Radulović, Z., Radin, D., Barać, M., Djerovski, J., Paunović, D.,& Obradović, D.. (2009). The study of autochthonous lactic acid bacteria from white brined cheeses. in Hrana i ishrana
Društvo za ishranu Srbije, Beograd., 50(3-4), 37-41.
https://hdl.handle.net/21.15107/rcub_agrospace_1971

Radulović Z, Radin D, Barać M, Djerovski J, Paunović D, Obradović D. The study of autochthonous lactic acid bacteria from white brined cheeses. in Hrana i ishrana. 2009;50(3-4):37-41.
https://hdl.handle.net/21.15107/rcub_agrospace_1971 .

Radulović, Zorica, Radin, Dragoslava, Barać, Miroljub, Djerovski, Jelena, Paunović, Dušanka, Obradović, Dragojlo, "The study of autochthonous lactic acid bacteria from white brined cheeses" in Hrana i ishrana, 50, no. 3-4 (2009):37-41,
https://hdl.handle.net/21.15107/rcub_agrospace_1971 .

TY  - JOUR
AU  - Radulović, Zorica
AU  - Petrović, Tanja
AU  - Paunović, Dušanka
AU  - Mirković, Nemanja
AU  - Obradović, Dragojlo B.
PY  - 2008
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1783
AB  - Lactic acid bacteria strains isolated from traditionally made cheeses constitute a reservoir of unexplored potential in biotechnology. Their application as starter cultures is very important in improving sensory properties of cheese, but their probiotic ability hasn't been sufficiently researched. According to phenotypic, biochemical and technological characterization, autochthonous strain Lactobacillus paracasei 08 was selected for examination on potential probiotic ability. The investigation of probiotic ability comprised of sensitivity to simulated gastrointestinal tract conditions, antimicrobial activity against wide range of pathogens, antibiotic resistance as well as autoaggregation ability. Lb. rhamnosus GG was used as referent strain. Tested strain grew well in simulated gastrointestinal conditions, but its sensitivity was to a certain greater on bile acids and pancreatin compared to pepsin's low pH 2 and pH 3. The examined strain showed very good antimicrobial activity to pathogens, sensitivity to antibiotics and autoaggregation ability. For autochthonous strain Lb. paracasei 08 probiotic potential was similar with referent strain Lb. rhamnosus GG, determined in vitro.
AB  - Bakterije mlečne kiseline izolovane iz tradicionalnih sireva, predstavljaju neiscrpan potencijal u biotehnologiji. Njihova primena kao starter kultura ima sve veći značaj u cilju poboljšanja senzornog kvaliteta sira, ali probiotska sposobnost nije dovoljno ispitana. Na osnovu fenotipskih, biohemijskih tehnoloških karakteristika, za ispitivanje potencijalnih probiotskih sposobnosti izabran je autohtoni soj Lactobacillus paracasei 08. Ispitivanje probiotske sposobnosti obuhvatilo je senzitivnost na simulirane gastrointestinalne uslove, antimikrobnu aktivnost u odnosu na patogene, antibiotsku rezistentnost i sposobnost autoagregacije. Lactobacillus rhamnosus GG upotrebljen je kao referentni soj. Testirani soj je dobro rastao u simuliranim gastrointestinalnim uslovima, ali je njegova osetljivost bila nešto veća u prisistvu žučne kiseline i pankreatina u poređenju sa pepsinom niskog pH 2 i pH 3. Ispitivani soj je pokazao veoma dobru antimikrobnu aktivnost u odnosu na patogene, senzitivnost na antibiotike i sposobnost autoagregacije. Autohtoni soj Lb. paracsei 08 pokazao je probiotski potencijal sličan referentnom soju Lb. rhamnosus GG, in vitro uslovima.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Characterization of autochthonous Lactobacillus paracasei 08 strain on potential probiotic ability
T1  - Karakterizacija autohtonog soja Lactobacillus paracasei 08 na potencijalne probiotske sposobnosti
EP  - 27
IS  - 1-2
SP  - 23
VL  - 19
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1783
ER  - 

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

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

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

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

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

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

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

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

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

TY  - JOUR
AU  - Djerovski, Jelena
AU  - Radulović, Zorica
AU  - Barać, Miroljub
AU  - Paunović, Dušanka
AU  - Obradović, Dragojlo
AU  - Pudja, Predrag
PY  - 2008
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1684
AB  - Autochthonous lactic acid bacteria, isolated from traditional white brined cheeses, were applied as starter cultures in cheese production. The effects of their activity were studied during 90 days of white brined cheeses ripening. The cheese A was produced with Lactococcus lactis ssp. lactis 53, Lc. lctis ssp. lactis bv. diacetylactis 07, Lactobacillus paracasei 08 and cheese B was made with Lactococcus lactis spp. lactis 19, Lc. lactis ssp. cremoris 56, Lc. Lactis ssp. lactis bv. diacetylactis 07, as starter cultures. At each ripening time (30-60-90 days), changes of starter culture cells number and chemical composition of cheeses were monitored. Proteolysis was assessed by the water-soluble fractions (WSN), soluble fractions in 5%PTA (PTA-N) and SDS PAGE electrophoresis. The number of starter culture cells maintained at the high level of 6-8 log CFU/g, during the monitored cheese ripening period. There was no significant influence of the different starter cultures on the gross chemical composition, but the course of proteolytic changes was slightly different. The cheese A exhibited the higher rate of proteolysis in the early ripening stages. At 30-day-old cheese A the content of WSN/TN and PTA-N/TN was 16.54% and 2.54%, while residual αs-casein and β-casein were 26.12% and 36.71% respectively. Data for the content of WSN/TN and PTA-N/TN of cheese B was 14.36% and 2.41%, while residual αs-casein and β-casein were 52.37% and 46.11% respectively. At the end of observed ripening period (90 days), the proteolytic changes of cheese B were more intensive (residual αs-casein and β-casein were 17.33% and 18.43%, respectively) than of cheese A (22.58% and 33.63%, respectively). The sensory evaluation showed that white brined cheeses achieved high total scores at the each ripening time. Isolated and selected autochthonous LAB could be applied as starter culture in white brined cheese production. The using of autochthonous LAB provides white brined cheese with specific sensory characteristics, as well as high and standard product quality. .
AB  - Autohtone bakterije mlečne kiseline, izolovane iz tradicionalnih belih sireva, primenjene su kao starter kulture u proizvodnji sireva u salamuri. Uticaj njihove aktivnosti na zrenje sireva je praćen tokom 90 dana zrenja. Sir A je proizveden primenom starter-kulture: Lactococcus lactis ssp. lactis 53, Lc. lctis ssp. lactis bv. diacetylactis 07, Lactobacillus paracasei 08, a sir B: Lactococcus lactis spp. lactis 19, Lc. lactis ssp. cremoris 56 i Lc. Lactis ssp. lactis bv. diacetylactis 07. Promene hemijskog sastava sireva su praćene tridesetog, šezdesetog i devedesetog dana zrenja. Proteolitičke promene su praćene određivanjem rastvorljivog azota u vodi (RN), rastvorljivog azota u 5% fosfovolframskoj kiselini (PTA-N) i SDS PAGE elektroforezom. Primena različitih starter-kultura nije značajno uticala na hemijski sastav sireva, osim kod proteolitičkih promena, koje su se značajno razlikovale tokom zrenja sireva. Kod sira A je utvrđena jača proteolitička razgradnja u početnoj fazi zrenja. U tridesetom danu zrenja sira A sadržaj RN u ukupnom azotu (RN/UN) iznosio je 16,54%, a PTA-N/UN 2,54%, dok je rezidualni αs-kazein bio 26.12%, a rezidualni β-kazein 36.71%. Sadržaj RN/UN i PTA-N/UN kod sira B iznosio je 14.36% i 2.41%, a sadržaj rezidua αs-kazeina i β-kazeina 52.37% i 46.11%. Na kraju posmatranog perioda zrenja (devedeseti dan), proteolitičke promene kod sira B bile su intenzivnije (rezidualni αs-kazein 17.33% i β-kazein 18.43%), nego kod sira A (22.58% i 33.63%). Senzorna ocena je pokazala da su sirevi A i B ocenjeni visokim ocenama tokom celog perioda zrenja. Izolovane i selektovane autohtone BMK mogu da se primene kao starter-kulture u proizvodnji belih sireva u salamuri. Upotreba autohtonih BMK obezbeđuje specifična senzorna svojstva ovih sireva, kao i visok standardan kvalitet. .
PB  - Društvo za ishranu Srbije, Beograd
T2  - Hrana i ishrana
T1  - Application of autochthonous lactic acid bacteria in the white brined cheese production
T1  - Primena autohtonih bakterija mlečne kiseline u proizvodnji belih sireva u salamuri
EP  - 54
IS  - 1-4
SP  - 49
VL  - 49
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_1684
ER  - 

@article{
author = "Djerovski, Jelena and Radulović, Zorica and Barać, Miroljub and Paunović, Dušanka and Obradović, Dragojlo and Pudja, Predrag",
year = "2008",
abstract = "Autochthonous lactic acid bacteria, isolated from traditional white brined cheeses, were applied as starter cultures in cheese production. The effects of their activity were studied during 90 days of white brined cheeses ripening. The cheese A was produced with Lactococcus lactis ssp. lactis 53, Lc. lctis ssp. lactis bv. diacetylactis 07, Lactobacillus paracasei 08 and cheese B was made with Lactococcus lactis spp. lactis 19, Lc. lactis ssp. cremoris 56, Lc. Lactis ssp. lactis bv. diacetylactis 07, as starter cultures. At each ripening time (30-60-90 days), changes of starter culture cells number and chemical composition of cheeses were monitored. Proteolysis was assessed by the water-soluble fractions (WSN), soluble fractions in 5%PTA (PTA-N) and SDS PAGE electrophoresis. The number of starter culture cells maintained at the high level of 6-8 log CFU/g, during the monitored cheese ripening period. There was no significant influence of the different starter cultures on the gross chemical composition, but the course of proteolytic changes was slightly different. The cheese A exhibited the higher rate of proteolysis in the early ripening stages. At 30-day-old cheese A the content of WSN/TN and PTA-N/TN was 16.54% and 2.54%, while residual αs-casein and β-casein were 26.12% and 36.71% respectively. Data for the content of WSN/TN and PTA-N/TN of cheese B was 14.36% and 2.41%, while residual αs-casein and β-casein were 52.37% and 46.11% respectively. At the end of observed ripening period (90 days), the proteolytic changes of cheese B were more intensive (residual αs-casein and β-casein were 17.33% and 18.43%, respectively) than of cheese A (22.58% and 33.63%, respectively). The sensory evaluation showed that white brined cheeses achieved high total scores at the each ripening time. Isolated and selected autochthonous LAB could be applied as starter culture in white brined cheese production. The using of autochthonous LAB provides white brined cheese with specific sensory characteristics, as well as high and standard product quality. ., Autohtone bakterije mlečne kiseline, izolovane iz tradicionalnih belih sireva, primenjene su kao starter kulture u proizvodnji sireva u salamuri. Uticaj njihove aktivnosti na zrenje sireva je praćen tokom 90 dana zrenja. Sir A je proizveden primenom starter-kulture: Lactococcus lactis ssp. lactis 53, Lc. lctis ssp. lactis bv. diacetylactis 07, Lactobacillus paracasei 08, a sir B: Lactococcus lactis spp. lactis 19, Lc. lactis ssp. cremoris 56 i Lc. Lactis ssp. lactis bv. diacetylactis 07. Promene hemijskog sastava sireva su praćene tridesetog, šezdesetog i devedesetog dana zrenja. Proteolitičke promene su praćene određivanjem rastvorljivog azota u vodi (RN), rastvorljivog azota u 5% fosfovolframskoj kiselini (PTA-N) i SDS PAGE elektroforezom. Primena različitih starter-kultura nije značajno uticala na hemijski sastav sireva, osim kod proteolitičkih promena, koje su se značajno razlikovale tokom zrenja sireva. Kod sira A je utvrđena jača proteolitička razgradnja u početnoj fazi zrenja. U tridesetom danu zrenja sira A sadržaj RN u ukupnom azotu (RN/UN) iznosio je 16,54%, a PTA-N/UN 2,54%, dok je rezidualni αs-kazein bio 26.12%, a rezidualni β-kazein 36.71%. Sadržaj RN/UN i PTA-N/UN kod sira B iznosio je 14.36% i 2.41%, a sadržaj rezidua αs-kazeina i β-kazeina 52.37% i 46.11%. Na kraju posmatranog perioda zrenja (devedeseti dan), proteolitičke promene kod sira B bile su intenzivnije (rezidualni αs-kazein 17.33% i β-kazein 18.43%), nego kod sira A (22.58% i 33.63%). Senzorna ocena je pokazala da su sirevi A i B ocenjeni visokim ocenama tokom celog perioda zrenja. Izolovane i selektovane autohtone BMK mogu da se primene kao starter-kulture u proizvodnji belih sireva u salamuri. Upotreba autohtonih BMK obezbeđuje specifična senzorna svojstva ovih sireva, kao i visok standardan kvalitet. .",
publisher = "Društvo za ishranu Srbije, Beograd",
journal = "Hrana i ishrana",
title = "Application of autochthonous lactic acid bacteria in the white brined cheese production, Primena autohtonih bakterija mlečne kiseline u proizvodnji belih sireva u salamuri",
pages = "54-49",
number = "1-4",
volume = "49",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_1684"
}

Djerovski, J., Radulović, Z., Barać, M., Paunović, D., Obradović, D.,& Pudja, P.. (2008). Application of autochthonous lactic acid bacteria in the white brined cheese production. in Hrana i ishrana
Društvo za ishranu Srbije, Beograd., 49(1-4), 49-54.
https://hdl.handle.net/21.15107/rcub_agrospace_1684

Djerovski J, Radulović Z, Barać M, Paunović D, Obradović D, Pudja P. Application of autochthonous lactic acid bacteria in the white brined cheese production. in Hrana i ishrana. 2008;49(1-4):49-54.
https://hdl.handle.net/21.15107/rcub_agrospace_1684 .

Djerovski, Jelena, Radulović, Zorica, Barać, Miroljub, Paunović, Dušanka, Obradović, Dragojlo, Pudja, Predrag, "Application of autochthonous lactic acid bacteria in the white brined cheese production" in Hrana i ishrana, 49, no. 1-4 (2008):49-54,
https://hdl.handle.net/21.15107/rcub_agrospace_1684 .