TY  - JOUR
AU  - Vesković-Moračanin, Slavica
AU  - Đukić, Dragutin
AU  - Velebit, Branko
AU  - Borović, Branka
AU  - Milijašević, Milan
AU  - Stojanova, Monika
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6097
AB  - The aim of this study was to select autochthonous lactic acid bacteria (LAB) isolates with antilisterial activity from Zlatar cheese and to evaluate the ability of selected LAB to control Listeria monocytogenes growth during soft white cheese production. The genotype characterization of isolated LAB (n = 93) was done using PCR method by 16S rRNA sequencing. In this way, the following isolates were detected: Lactococcus lactis ssp. lactis (40 isolates), Enterococcus faecalis (30), Lactobacillus plantarum (12), Leuconostoc mesenteroides ssp. mesenteroides (3) Lactobacillus garvieae (3), Lactobacillus curvatus (2), Lactobacillus casei (1), Enterococcus faecium (1) and Staphylococcus hominis (1). Each isolated LAB was tested for bacteriocin-producing ability. It was determined that two LAB isolates had bactericidal properties: Lactococcus lactis ssp. lactis SRB/ZS/094 and Enterococcus faecalis SRB/ZS/090. Semi-purified of enterococcal bacteriocin (enterocin) was isolated using precipitation procedures with ammonium sulphate. Its properties were determined (strength and range of activities). Isolated enterocin and bacteriocin-producing Lactococcus strain showed significant antimicribial activity against Listeria monocytogenes, but still the inhibition activity of Staphylococcus aurues and Escherichia coli was not detected. Based on the obtained laboratory results, in the second phase of the research, the antilisterial effect of bacteriocin isolated from Enterococcus faecalis SRB/ZS/090 and cells Lactococcus lactis ssp. lactis SRB/ZS/094 were determined, that are added as additives in the production of soft white cheese through five variants. Cheese supplemented with enterocin (E2) had the lowest aerobic mesophilic bacteria count, indicating that enterocin (E2) play an important role for bio-preservation.
PB  - SAGE Publications Inc.
T2  - Food Science and Technology International
T1  - Determination of antilisterial effect of some microbial isolates from traditional zlatar cheese during the fermentation of soft white cheese
DO  - 10.1177/10820132221097871
ER  - 

@article{
author = "Vesković-Moračanin, Slavica and Đukić, Dragutin and Velebit, Branko and Borović, Branka and Milijašević, Milan and Stojanova, Monika",
year = "2022",
abstract = "The aim of this study was to select autochthonous lactic acid bacteria (LAB) isolates with antilisterial activity from Zlatar cheese and to evaluate the ability of selected LAB to control Listeria monocytogenes growth during soft white cheese production. The genotype characterization of isolated LAB (n = 93) was done using PCR method by 16S rRNA sequencing. In this way, the following isolates were detected: Lactococcus lactis ssp. lactis (40 isolates), Enterococcus faecalis (30), Lactobacillus plantarum (12), Leuconostoc mesenteroides ssp. mesenteroides (3) Lactobacillus garvieae (3), Lactobacillus curvatus (2), Lactobacillus casei (1), Enterococcus faecium (1) and Staphylococcus hominis (1). Each isolated LAB was tested for bacteriocin-producing ability. It was determined that two LAB isolates had bactericidal properties: Lactococcus lactis ssp. lactis SRB/ZS/094 and Enterococcus faecalis SRB/ZS/090. Semi-purified of enterococcal bacteriocin (enterocin) was isolated using precipitation procedures with ammonium sulphate. Its properties were determined (strength and range of activities). Isolated enterocin and bacteriocin-producing Lactococcus strain showed significant antimicribial activity against Listeria monocytogenes, but still the inhibition activity of Staphylococcus aurues and Escherichia coli was not detected. Based on the obtained laboratory results, in the second phase of the research, the antilisterial effect of bacteriocin isolated from Enterococcus faecalis SRB/ZS/090 and cells Lactococcus lactis ssp. lactis SRB/ZS/094 were determined, that are added as additives in the production of soft white cheese through five variants. Cheese supplemented with enterocin (E2) had the lowest aerobic mesophilic bacteria count, indicating that enterocin (E2) play an important role for bio-preservation.",
publisher = "SAGE Publications Inc.",
journal = "Food Science and Technology International",
title = "Determination of antilisterial effect of some microbial isolates from traditional zlatar cheese during the fermentation of soft white cheese",
doi = "10.1177/10820132221097871"
}

Vesković-Moračanin, S., Đukić, D., Velebit, B., Borović, B., Milijašević, M.,& Stojanova, M.. (2022). Determination of antilisterial effect of some microbial isolates from traditional zlatar cheese during the fermentation of soft white cheese. in Food Science and Technology International
SAGE Publications Inc...
https://doi.org/10.1177/10820132221097871

Vesković-Moračanin S, Đukić D, Velebit B, Borović B, Milijašević M, Stojanova M. Determination of antilisterial effect of some microbial isolates from traditional zlatar cheese during the fermentation of soft white cheese. in Food Science and Technology International. 2022;.
doi:10.1177/10820132221097871 .

Vesković-Moračanin, Slavica, Đukić, Dragutin, Velebit, Branko, Borović, Branka, Milijašević, Milan, Stojanova, Monika, "Determination of antilisterial effect of some microbial isolates from traditional zlatar cheese during the fermentation of soft white cheese" in Food Science and Technology International (2022),
https://doi.org/10.1177/10820132221097871 . .

TY  - JOUR
AU  - Vesković-Moračanin, Slavica
AU  - Dragutin, Đukić
AU  - Velebit, Branko
AU  - Borović, Branka
AU  - Milijašević, Milan
AU  - Stojanova, Monika
PY  - 2022
UR  - https://doi.org/10.1177/10820132221097871
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6100
AB  - The aim of this study was to select autochthonous lactic acid bacteria (LAB) isolates with antilisterial activity from Zlatar cheese and to evaluate the ability of selected LAB to control Listeria monocytogenes growth during soft white cheese production. The genotype characterization of isolated LAB (n = 93) was done using PCR method by 16S rRNA sequencing. In this way, the following isolates were detected: Lactococcus lactis ssp. lactis (40 isolates), Enterococcus faecalis (30), Lactobacillus plantarum (12), Leuconostoc mesenteroides ssp. mesenteroides (3) Lactobacillus garvieae (3), Lactobacillus curvatus (2), Lactobacillus casei (1), Enterococcus faecium (1) and Staphylococcus hominis (1). Each isolated LAB was tested for bacteriocin-producing ability. It was determined that two LAB isolates had bactericidal properties: Lactococcus lactis ssp. lactis SRB/ZS/094 and Enterococcus faecalis SRB/ZS/090. Semi-purified of enterococcal bacteriocin (enterocin) was isolated using precipitation procedures with ammonium sulphate. Its properties were determined (strength and range of activities). Isolated enterocin and bacteriocin-producing Lactococcus strain showed significant antimicribial activity against Listeria monocytogenes, but still the inhibition activity of Staphylococcus aurues and Escherichia coli was not detected. Based on the obtained laboratory results, in the second phase of the research, the antilisterial effect of bacteriocin isolated from Enterococcus faecalis SRB/ZS/090 and cells Lactococcus lactis ssp. lactis SRB/ZS/094 were determined, that are added as additives in the production of soft white cheese through five variants. Cheese supplemented with enterocin (E2) had the lowest aerobic mesophilic bacteria count, indicating that enterocin (E2) play an important role for bio-preservation.
T2  - Food Science and Technology International
T2  - Food Science and Technology InternationalFood sci. technol. int.
T1  - Determination of antilisterial effect of some microbial isolates from traditional zlatar cheese during the fermentation of soft white cheese
SP  - 10820132221097871
DO  - 10.1177/10820132221097871
ER  - 

@article{
author = "Vesković-Moračanin, Slavica and Dragutin, Đukić and Velebit, Branko and Borović, Branka and Milijašević, Milan and Stojanova, Monika",
year = "2022",
abstract = "The aim of this study was to select autochthonous lactic acid bacteria (LAB) isolates with antilisterial activity from Zlatar cheese and to evaluate the ability of selected LAB to control Listeria monocytogenes growth during soft white cheese production. The genotype characterization of isolated LAB (n = 93) was done using PCR method by 16S rRNA sequencing. In this way, the following isolates were detected: Lactococcus lactis ssp. lactis (40 isolates), Enterococcus faecalis (30), Lactobacillus plantarum (12), Leuconostoc mesenteroides ssp. mesenteroides (3) Lactobacillus garvieae (3), Lactobacillus curvatus (2), Lactobacillus casei (1), Enterococcus faecium (1) and Staphylococcus hominis (1). Each isolated LAB was tested for bacteriocin-producing ability. It was determined that two LAB isolates had bactericidal properties: Lactococcus lactis ssp. lactis SRB/ZS/094 and Enterococcus faecalis SRB/ZS/090. Semi-purified of enterococcal bacteriocin (enterocin) was isolated using precipitation procedures with ammonium sulphate. Its properties were determined (strength and range of activities). Isolated enterocin and bacteriocin-producing Lactococcus strain showed significant antimicribial activity against Listeria monocytogenes, but still the inhibition activity of Staphylococcus aurues and Escherichia coli was not detected. Based on the obtained laboratory results, in the second phase of the research, the antilisterial effect of bacteriocin isolated from Enterococcus faecalis SRB/ZS/090 and cells Lactococcus lactis ssp. lactis SRB/ZS/094 were determined, that are added as additives in the production of soft white cheese through five variants. Cheese supplemented with enterocin (E2) had the lowest aerobic mesophilic bacteria count, indicating that enterocin (E2) play an important role for bio-preservation.",
journal = "Food Science and Technology International, Food Science and Technology InternationalFood sci. technol. int.",
title = "Determination of antilisterial effect of some microbial isolates from traditional zlatar cheese during the fermentation of soft white cheese",
pages = "10820132221097871",
doi = "10.1177/10820132221097871"
}

Vesković-Moračanin, S., Dragutin, Đ., Velebit, B., Borović, B., Milijašević, M.,& Stojanova, M.. (2022). Determination of antilisterial effect of some microbial isolates from traditional zlatar cheese during the fermentation of soft white cheese. in Food Science and Technology International, 10820132221097871.
https://doi.org/10.1177/10820132221097871

Vesković-Moračanin S, Dragutin Đ, Velebit B, Borović B, Milijašević M, Stojanova M. Determination of antilisterial effect of some microbial isolates from traditional zlatar cheese during the fermentation of soft white cheese. in Food Science and Technology International. 2022;:10820132221097871.
doi:10.1177/10820132221097871 .

Vesković-Moračanin, Slavica, Dragutin, Đukić, Velebit, Branko, Borović, Branka, Milijašević, Milan, Stojanova, Monika, "Determination of antilisterial effect of some microbial isolates from traditional zlatar cheese during the fermentation of soft white cheese" in Food Science and Technology International (2022):10820132221097871,
https://doi.org/10.1177/10820132221097871 . .

TY  - JOUR
AU  - Vasilijević, Bojana
AU  - Mitić-Culafić, Dragana
AU  - Đekić, Ilija
AU  - Marković, Tatjana
AU  - Knežević-Vukčević, Jelena
AU  - Tomašević, Igor
AU  - Velebit, Branko
AU  - Nikolić, Biljana
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5112
AB  - Juniperus communis and Satureja montana essential oils (EOs) were chemically characterized and their activity against Listeria monocytogenes was evaluated. Antilisterial effect was determined in vitro and in situ, in red winemarinated beef, where the effect against common meat contaminants (aerobic heterotrophic mesophyll bacteria, Enterobacteriaceae and lactic acid bacteria) was also monitored. Microdilution assay on L. monocytogenes (strain ATCC19111 and three primoisolates) showed that minimal inhibitory concentrations (MICs) varied in the range 0.5-1% for both EOs. Effect of EOs mixtures was monitored in checkerboard assay revealing that all types of interactions including synergism were obtained only for isolates. In vitro time kill assay confirmed the mode of interactions: synergism for isolate from beef carcass (LMB), and its absence for ATCC19111 strain. The analysis of concentration dependent growth rates showed that estimated curve MIC values were notably lower than in microdilution assay (0.03-0.14%). In situ time kill assay against inoculated L. monocytogenes (ATCC19111 and LMB strains) and pre-existing meat spoiling contaminants was performed on marinated beef using EOs concentrations that were confirmed to be sensory acceptable. Basic red wine marinades and the ones containing each EO or their combination remarkably decreased the counts of all monitored groups comparing to saline control. The most pronounced effect was obtained with the marinade containing EOs mixture. For all monitored bacteria, the bactericidal effect during marination was followed by bacteriostatic effect during subsequent meat storage. Our results demonstrate for the first time the in situ efficacy of J. communis EO against meat contaminants and provide additional data on the preservation potential of S. montana EO.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Control
T1  - Antibacterial effect of Juniperus communis and Satureja montana essential oils against Listeria monocytogenes in vitro and in wine marinated beef
EP  - 256
SP  - 247
VL  - 100
DO  - 10.1016/j.foodcont.2019.01.025
ER  - 

@article{
author = "Vasilijević, Bojana and Mitić-Culafić, Dragana and Đekić, Ilija and Marković, Tatjana and Knežević-Vukčević, Jelena and Tomašević, Igor and Velebit, Branko and Nikolić, Biljana",
year = "2019",
abstract = "Juniperus communis and Satureja montana essential oils (EOs) were chemically characterized and their activity against Listeria monocytogenes was evaluated. Antilisterial effect was determined in vitro and in situ, in red winemarinated beef, where the effect against common meat contaminants (aerobic heterotrophic mesophyll bacteria, Enterobacteriaceae and lactic acid bacteria) was also monitored. Microdilution assay on L. monocytogenes (strain ATCC19111 and three primoisolates) showed that minimal inhibitory concentrations (MICs) varied in the range 0.5-1% for both EOs. Effect of EOs mixtures was monitored in checkerboard assay revealing that all types of interactions including synergism were obtained only for isolates. In vitro time kill assay confirmed the mode of interactions: synergism for isolate from beef carcass (LMB), and its absence for ATCC19111 strain. The analysis of concentration dependent growth rates showed that estimated curve MIC values were notably lower than in microdilution assay (0.03-0.14%). In situ time kill assay against inoculated L. monocytogenes (ATCC19111 and LMB strains) and pre-existing meat spoiling contaminants was performed on marinated beef using EOs concentrations that were confirmed to be sensory acceptable. Basic red wine marinades and the ones containing each EO or their combination remarkably decreased the counts of all monitored groups comparing to saline control. The most pronounced effect was obtained with the marinade containing EOs mixture. For all monitored bacteria, the bactericidal effect during marination was followed by bacteriostatic effect during subsequent meat storage. Our results demonstrate for the first time the in situ efficacy of J. communis EO against meat contaminants and provide additional data on the preservation potential of S. montana EO.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Control",
title = "Antibacterial effect of Juniperus communis and Satureja montana essential oils against Listeria monocytogenes in vitro and in wine marinated beef",
pages = "256-247",
volume = "100",
doi = "10.1016/j.foodcont.2019.01.025"
}

Vasilijević, B., Mitić-Culafić, D., Đekić, I., Marković, T., Knežević-Vukčević, J., Tomašević, I., Velebit, B.,& Nikolić, B.. (2019). Antibacterial effect of Juniperus communis and Satureja montana essential oils against Listeria monocytogenes in vitro and in wine marinated beef. in Food Control
Elsevier Sci Ltd, Oxford., 100, 247-256.
https://doi.org/10.1016/j.foodcont.2019.01.025

Vasilijević B, Mitić-Culafić D, Đekić I, Marković T, Knežević-Vukčević J, Tomašević I, Velebit B, Nikolić B. Antibacterial effect of Juniperus communis and Satureja montana essential oils against Listeria monocytogenes in vitro and in wine marinated beef. in Food Control. 2019;100:247-256.
doi:10.1016/j.foodcont.2019.01.025 .

Vasilijević, Bojana, Mitić-Culafić, Dragana, Đekić, Ilija, Marković, Tatjana, Knežević-Vukčević, Jelena, Tomašević, Igor, Velebit, Branko, Nikolić, Biljana, "Antibacterial effect of Juniperus communis and Satureja montana essential oils against Listeria monocytogenes in vitro and in wine marinated beef" in Food Control, 100 (2019):247-256,
https://doi.org/10.1016/j.foodcont.2019.01.025 . .

TY  - CONF
AU  - Djordjević, Vesna
AU  - Baltić, Tatjana
AU  - Parunović, Nenad
AU  - Simunović, S.
AU  - Tomašević, Igor
AU  - Velebit, Branko
AU  - Ćirić, J.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4964
AB  - The nitrite content (expressed as NaNO2) was measured in 236 samples of different types of domestic and foreign cooked sausages from the Serbian market, according to standard ISO procedure. The highest content of nitrite (expressed as NaNO2) was found in fine comminuted cooked sausages from foreign producers. Similarly, the coarse comminuted cooked sausages from foreign producers contained higher nitrite compared to domestically produced cooked sausages. According to National and EU Regulations, the maximum allowed nitrate content (expressed as NaNO2) is 150 mg/kg. All tested cooked sausages had nitrite levels below the regulatory limits set by National Regulation and Regulation (EC) No. 601/2014, but the highest nitrite contents were found in cooked sausages from foreign producers.
PB  - IOP Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (Meatcon2019)
T1  - The nitrite content in domestic and foreign cooked sausages from the Serbian market
VL  - 333
DO  - 10.1088/1755-1315/333/1/012058
ER  - 

@conference{
author = "Djordjević, Vesna and Baltić, Tatjana and Parunović, Nenad and Simunović, S. and Tomašević, Igor and Velebit, Branko and Ćirić, J.",
year = "2019",
abstract = "The nitrite content (expressed as NaNO2) was measured in 236 samples of different types of domestic and foreign cooked sausages from the Serbian market, according to standard ISO procedure. The highest content of nitrite (expressed as NaNO2) was found in fine comminuted cooked sausages from foreign producers. Similarly, the coarse comminuted cooked sausages from foreign producers contained higher nitrite compared to domestically produced cooked sausages. According to National and EU Regulations, the maximum allowed nitrate content (expressed as NaNO2) is 150 mg/kg. All tested cooked sausages had nitrite levels below the regulatory limits set by National Regulation and Regulation (EC) No. 601/2014, but the highest nitrite contents were found in cooked sausages from foreign producers.",
publisher = "IOP Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (Meatcon2019)",
title = "The nitrite content in domestic and foreign cooked sausages from the Serbian market",
volume = "333",
doi = "10.1088/1755-1315/333/1/012058"
}

Djordjević, V., Baltić, T., Parunović, N., Simunović, S., Tomašević, I., Velebit, B.,& Ćirić, J.. (2019). The nitrite content in domestic and foreign cooked sausages from the Serbian market. in 60th International Meat Industry Conference (Meatcon2019)
IOP Publishing Ltd, Bristol., 333.
https://doi.org/10.1088/1755-1315/333/1/012058

Djordjević V, Baltić T, Parunović N, Simunović S, Tomašević I, Velebit B, Ćirić J. The nitrite content in domestic and foreign cooked sausages from the Serbian market. in 60th International Meat Industry Conference (Meatcon2019). 2019;333.
doi:10.1088/1755-1315/333/1/012058 .

Djordjević, Vesna, Baltić, Tatjana, Parunović, Nenad, Simunović, S., Tomašević, Igor, Velebit, Branko, Ćirić, J., "The nitrite content in domestic and foreign cooked sausages from the Serbian market" in 60th International Meat Industry Conference (Meatcon2019), 333 (2019),
https://doi.org/10.1088/1755-1315/333/1/012058 . .

TY  - CONF
AU  - Velebit, Branko
AU  - Radin, Dragoslava
AU  - Teodorović, Vlado
PY  - 2015
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3732
AB  - The most common foodborne viruses are single stranded RNA viruses which are adaptable and extremely resistant to environmental stress factors. Usual routes of food contamination are via stool material by persons shedding intestinal virus, or by saliva aerosols generated by shedding persons when coughing. Contamination of meat by animal viruses occurs when good hygienic and manufacturing practice fails. Once within food, viruses cannot replicate since they require living cells for this; hence food is not sensorily altered. Preventive measures in meat processing against pathogenic bacteria frequently have poor antiviral performance, while diagnostic techniques for viruses remain problematic.
PB  - Elsevier Science Bv, Amsterdam
C3  - 58th International Meat Industry Conference (Meatcon2015)
T1  - Transmission of common foodborne viruses by meat products
EP  - 307
SP  - 304
VL  - 5
DO  - 10.1016/j.profoo.2015.09.069
ER  - 

@conference{
author = "Velebit, Branko and Radin, Dragoslava and Teodorović, Vlado",
year = "2015",
abstract = "The most common foodborne viruses are single stranded RNA viruses which are adaptable and extremely resistant to environmental stress factors. Usual routes of food contamination are via stool material by persons shedding intestinal virus, or by saliva aerosols generated by shedding persons when coughing. Contamination of meat by animal viruses occurs when good hygienic and manufacturing practice fails. Once within food, viruses cannot replicate since they require living cells for this; hence food is not sensorily altered. Preventive measures in meat processing against pathogenic bacteria frequently have poor antiviral performance, while diagnostic techniques for viruses remain problematic.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "58th International Meat Industry Conference (Meatcon2015)",
title = "Transmission of common foodborne viruses by meat products",
pages = "307-304",
volume = "5",
doi = "10.1016/j.profoo.2015.09.069"
}

Velebit, B., Radin, D.,& Teodorović, V.. (2015). Transmission of common foodborne viruses by meat products. in 58th International Meat Industry Conference (Meatcon2015)
Elsevier Science Bv, Amsterdam., 5, 304-307.
https://doi.org/10.1016/j.profoo.2015.09.069

Velebit B, Radin D, Teodorović V. Transmission of common foodborne viruses by meat products. in 58th International Meat Industry Conference (Meatcon2015). 2015;5:304-307.
doi:10.1016/j.profoo.2015.09.069 .

Velebit, Branko, Radin, Dragoslava, Teodorović, Vlado, "Transmission of common foodborne viruses by meat products" in 58th International Meat Industry Conference (Meatcon2015), 5 (2015):304-307,
https://doi.org/10.1016/j.profoo.2015.09.069 . .