TY  - JOUR
AU  - Miloradovic, Zorana
AU  - Hovjecki, Marina
AU  - Mirkovic, Milica
AU  - Bajcetic, Nikola
AU  - Sredovic Ignjatovic, Ivana
AU  - Satric, Ana
AU  - Smigic, Nada
AU  - Maslovaric, Marijana
AU  - Jovanovic, Rade
AU  - Miocinovic, Jelena
UR  - https://www.scopus.com/record/display.uri?eid=2-s2.0-85161175104&origin=SingleRecordEmailAlert&dgcid=raven_sc_search_en_us_email&txGid=e8e3fd1165d80b4f781cb48d38828be9
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6371
AB  - Two groups of market samples were collected: four samples of whey produced in
small scale facilities, and four samples produced in large scale dairy factories. The
additional two groups: acid (a) and sweet whey(s) were collected in laboratory
from cheeses produced from differently heated goat milk (A—65°C/30 min,
B—80°C/5 min and C—90°C/5 min). Gross composition (dry matter content, fat
content, protein content), pH, protein, mineral composition and microbial counts
were determined. Obtained results for laboratory and market whey samples
were analyzed by two-way and one-way ANOVA, respectively. Visualization
of quantitative relationships within market and laboratory whey samples has
been done by principal component analysis (PCA). Comparison of the protein
composition of market samples with those from the laboratory suggested that the
majority of goat whey from the market originated from milk heated between 65
and 80°C. While heat treatment of milk affected protein composition, coagulation
type determined mineral composition of whey. The amount of Ca content was
almost four times higher, while the amount of Zn is more than 15 times higher
in acid than in sweet goat whey. The lack of influence of heat treatment on the
Ca and Mg content in whey has been detected. Such behavior is the opposite of
cow milk behavior, in which with the subsequent increase in heating temperature,
the amount of soluble Ca and Mg decreases. For all analyzed samples, dry matter
content was in agreement with the legally required minimum level (5.5%). Although
legal requirements for safety and quality of small scale dairy products are more
flexible than that of the large counterparts, there was not a single characteristic
that differed significantly between small scale and large scale market goat whey.
T2  - Front. Sustain. Food Syst. 7:1171734
T1  - Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian market
DO  - 10.3389/fsufs.2023.1171734
ER  - 

@article{
author = "Miloradovic, Zorana and Hovjecki, Marina and Mirkovic, Milica and Bajcetic, Nikola and Sredovic Ignjatovic, Ivana and Satric, Ana and Smigic, Nada and Maslovaric, Marijana and Jovanovic, Rade and Miocinovic, Jelena",
abstract = "Two groups of market samples were collected: four samples of whey produced in
small scale facilities, and four samples produced in large scale dairy factories. The
additional two groups: acid (a) and sweet whey(s) were collected in laboratory
from cheeses produced from differently heated goat milk (A—65°C/30 min,
B—80°C/5 min and C—90°C/5 min). Gross composition (dry matter content, fat
content, protein content), pH, protein, mineral composition and microbial counts
were determined. Obtained results for laboratory and market whey samples
were analyzed by two-way and one-way ANOVA, respectively. Visualization
of quantitative relationships within market and laboratory whey samples has
been done by principal component analysis (PCA). Comparison of the protein
composition of market samples with those from the laboratory suggested that the
majority of goat whey from the market originated from milk heated between 65
and 80°C. While heat treatment of milk affected protein composition, coagulation
type determined mineral composition of whey. The amount of Ca content was
almost four times higher, while the amount of Zn is more than 15 times higher
in acid than in sweet goat whey. The lack of influence of heat treatment on the
Ca and Mg content in whey has been detected. Such behavior is the opposite of
cow milk behavior, in which with the subsequent increase in heating temperature,
the amount of soluble Ca and Mg decreases. For all analyzed samples, dry matter
content was in agreement with the legally required minimum level (5.5%). Although
legal requirements for safety and quality of small scale dairy products are more
flexible than that of the large counterparts, there was not a single characteristic
that differed significantly between small scale and large scale market goat whey.",
journal = "Front. Sustain. Food Syst. 7:1171734",
title = "Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian market",
doi = "10.3389/fsufs.2023.1171734"
}

Miloradovic, Z., Hovjecki, M., Mirkovic, M., Bajcetic, N., Sredovic Ignjatovic, I., Satric, A., Smigic, N., Maslovaric, M., Jovanovic, R.,& Miocinovic, J..Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian market. in Front. Sustain. Food Syst. 7:1171734.
https://doi.org/10.3389/fsufs.2023.1171734

Miloradovic Z, Hovjecki M, Mirkovic M, Bajcetic N, Sredovic Ignjatovic I, Satric A, Smigic N, Maslovaric M, Jovanovic R, Miocinovic J. Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian market. in Front. Sustain. Food Syst. 7:1171734..
doi:10.3389/fsufs.2023.1171734 .

Miloradovic, Zorana, Hovjecki, Marina, Mirkovic, Milica, Bajcetic, Nikola, Sredovic Ignjatovic, Ivana, Satric, Ana, Smigic, Nada, Maslovaric, Marijana, Jovanovic, Rade, Miocinovic, Jelena, "Quality of liquid goat whey affected by heat treatment of milk and coagulation type: case study of the Serbian market" in Front. Sustain. Food Syst. 7:1171734,
https://doi.org/10.3389/fsufs.2023.1171734 . .

TY  - JOUR
AU  - Radulovic, Zorica
AU  - Paunovic, Dusanka
AU  - Miocinovic, Jelena
AU  - Satric, Ana
AU  - Miloradovic, Zorana
AU  - Mirkovic, Milica
AU  - Mirkovic, Nemanja
PY  - 2023
UR  - https://www.sciencedirect.com/science/article/pii/S2212429223006302
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6411
AB  - The use of truffles in food is primarily based on their pleasant smell to the consumer, to achieve this effect, artificial flavours are usually added. Considering that truffles have not only a hedonistic effect on consumers, this work aims to investigate the characteristics of semi hard cheese, using fresh or for three months frozen truffles without adding artificial flavours, as well as their influence on proteolytic changes during ripening and the sensory quality. Six experimental Gouda type cheeses were prepared: control without truffles; with fresh truffles sterilized in autoclave; with fresh truffles flambéed on burner; with frozen truffles sterilized in autoclave; with frozen truffles flambéed on burner; with addition of artificial flavoring agents. The chemical composition and proteolytic changes of the cheese, microbiological status and sensory evaluation during the three months of ripening were studied. The chemical composition did not differ significantly, but truffles significantly affect the biochemical processes of cheeses ripening. Addition of flambéed fresh or frozen truffles in cheeses, accelerate ripening processes, where the ripening index (25.03%–25.16%) was significantly higher in these cheeses than in the others (14.25%–15.81%). A 1 log unit higher number of lactic acid bacteria was also found in these cheeses and their sensory quality were excellent with ratings 98.08% and 95.41% of the maximum possible quality. It was shown that addition of flambéed fresh or frozen truffles, can be used, resulting in a completely natural cheese with pleasant odor, without the addition of artificial flavours.
T2  - Food Bioscience
T2  - Food BioscienceFood Bioscience
T1  - The effect of fresh or frozen black truffle Tuber aestivum on ripening and sensory quality of semi hard cheese
SP  - 102979
VL  - 55
DO  - 10.1016/j.fbio.2023.102979
ER  - 

@article{
author = "Radulovic, Zorica and Paunovic, Dusanka and Miocinovic, Jelena and Satric, Ana and Miloradovic, Zorana and Mirkovic, Milica and Mirkovic, Nemanja",
year = "2023",
abstract = "The use of truffles in food is primarily based on their pleasant smell to the consumer, to achieve this effect, artificial flavours are usually added. Considering that truffles have not only a hedonistic effect on consumers, this work aims to investigate the characteristics of semi hard cheese, using fresh or for three months frozen truffles without adding artificial flavours, as well as their influence on proteolytic changes during ripening and the sensory quality. Six experimental Gouda type cheeses were prepared: control without truffles; with fresh truffles sterilized in autoclave; with fresh truffles flambéed on burner; with frozen truffles sterilized in autoclave; with frozen truffles flambéed on burner; with addition of artificial flavoring agents. The chemical composition and proteolytic changes of the cheese, microbiological status and sensory evaluation during the three months of ripening were studied. The chemical composition did not differ significantly, but truffles significantly affect the biochemical processes of cheeses ripening. Addition of flambéed fresh or frozen truffles in cheeses, accelerate ripening processes, where the ripening index (25.03%–25.16%) was significantly higher in these cheeses than in the others (14.25%–15.81%). A 1 log unit higher number of lactic acid bacteria was also found in these cheeses and their sensory quality were excellent with ratings 98.08% and 95.41% of the maximum possible quality. It was shown that addition of flambéed fresh or frozen truffles, can be used, resulting in a completely natural cheese with pleasant odor, without the addition of artificial flavours.",
journal = "Food Bioscience, Food BioscienceFood Bioscience",
title = "The effect of fresh or frozen black truffle Tuber aestivum on ripening and sensory quality of semi hard cheese",
pages = "102979",
volume = "55",
doi = "10.1016/j.fbio.2023.102979"
}

Radulovic, Z., Paunovic, D., Miocinovic, J., Satric, A., Miloradovic, Z., Mirkovic, M.,& Mirkovic, N.. (2023). The effect of fresh or frozen black truffle Tuber aestivum on ripening and sensory quality of semi hard cheese. in Food Bioscience, 55, 102979.
https://doi.org/10.1016/j.fbio.2023.102979

Radulovic Z, Paunovic D, Miocinovic J, Satric A, Miloradovic Z, Mirkovic M, Mirkovic N. The effect of fresh or frozen black truffle Tuber aestivum on ripening and sensory quality of semi hard cheese. in Food Bioscience. 2023;55:102979.
doi:10.1016/j.fbio.2023.102979 .

Radulovic, Zorica, Paunovic, Dusanka, Miocinovic, Jelena, Satric, Ana, Miloradovic, Zorana, Mirkovic, Milica, Mirkovic, Nemanja, "The effect of fresh or frozen black truffle Tuber aestivum on ripening and sensory quality of semi hard cheese" in Food Bioscience, 55 (2023):102979,
https://doi.org/10.1016/j.fbio.2023.102979 . .

TY  - JOUR
AU  - Paunović, Dušanka D.
AU  - Mirković, Milica M.
AU  - Mirković, Nemanja L.
AU  - Tešević, Vele V.
AU  - Stanković Jeremić, Jovana M.
AU  - Todosijević, Marina M.
AU  - Radulović, Zorica T.
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6481
AB  - The use of truffles in food is based mainly on the addition of artificial flavors, aiming to achieve an intense aroma in the products. As truffle is a natural product with nutritional and functional properties, it is important to find an optimal method for truffle storage. As the microbiota contribute to truffle aroma, the bacterial and yeast compositions in the rhizosphere and fruiting body of the truffle and the impact of different freezing methods on the volatile profile of the truffle Tuber aestivum during 90 days of the storage were determined. Bacteria and yeasts isolates were identified using 16s rRNA and 18s rRNA. The effect of freezing truffles at -20°C and -80°C with and without previous dipping in liquid N2 on the volatile compounds was observed using GC/MS. The results demonstrated that the isolated bacteria belonged to the phylum Proteobacteria, Firmicutes and Actinobacteria, and the identified species mainly belonged to Firmicutes, genus Bacillus sp. Isolated yeasts were identified as Cryptococcus sp., Debaromyces hanseinii, Candida fermentati and Rhodotorula mucilaginosa. The GC/MS analysis revealed that frozen truffle samples were richer in the compounds 2-butanone, 2-methyl-butanal, methanethiol and 2-butanol after freezing or during storage. The content of DMS, acetaldehyde, 3-octanone, ethanol, and 2-methyl-1-propanol significantly decreased immediately after freezing. Overall, the gained results indicated that freezing of truffles as a preservation method had profound effects on the volatile compounds, while previous dipping in liquid N2 showed no significant impact on the volatile profile of truffle Tuber aestivum. © 2023 University of Belgrade - Faculty of Agriculture. All Rights Reserved.
T2  - Journal of Agricultural Sciences (Belgrade)
T2  - Journal of Agricultural Sciences (Belgrade)
T1  - SERBIAN BLACK TRUFFLE TUBER AESTIVUM: MICROBIOTA AND EFFECTS OF DIFFERENT FREEZING REGIMES ON VOLATILE AROMA COMPOUNDS DURING STORAGE
EP  - 346
IS  - 3
SP  - 329
VL  - 68
DO  - 10.2298/JAS2303329P
ER  - 

@article{
author = "Paunović, Dušanka D. and Mirković, Milica M. and Mirković, Nemanja L. and Tešević, Vele V. and Stanković Jeremić, Jovana M. and Todosijević, Marina M. and Radulović, Zorica T.",
year = "2023",
abstract = "The use of truffles in food is based mainly on the addition of artificial flavors, aiming to achieve an intense aroma in the products. As truffle is a natural product with nutritional and functional properties, it is important to find an optimal method for truffle storage. As the microbiota contribute to truffle aroma, the bacterial and yeast compositions in the rhizosphere and fruiting body of the truffle and the impact of different freezing methods on the volatile profile of the truffle Tuber aestivum during 90 days of the storage were determined. Bacteria and yeasts isolates were identified using 16s rRNA and 18s rRNA. The effect of freezing truffles at -20°C and -80°C with and without previous dipping in liquid N2 on the volatile compounds was observed using GC/MS. The results demonstrated that the isolated bacteria belonged to the phylum Proteobacteria, Firmicutes and Actinobacteria, and the identified species mainly belonged to Firmicutes, genus Bacillus sp. Isolated yeasts were identified as Cryptococcus sp., Debaromyces hanseinii, Candida fermentati and Rhodotorula mucilaginosa. The GC/MS analysis revealed that frozen truffle samples were richer in the compounds 2-butanone, 2-methyl-butanal, methanethiol and 2-butanol after freezing or during storage. The content of DMS, acetaldehyde, 3-octanone, ethanol, and 2-methyl-1-propanol significantly decreased immediately after freezing. Overall, the gained results indicated that freezing of truffles as a preservation method had profound effects on the volatile compounds, while previous dipping in liquid N2 showed no significant impact on the volatile profile of truffle Tuber aestivum. © 2023 University of Belgrade - Faculty of Agriculture. All Rights Reserved.",
journal = "Journal of Agricultural Sciences (Belgrade), Journal of Agricultural Sciences (Belgrade)",
title = "SERBIAN BLACK TRUFFLE TUBER AESTIVUM: MICROBIOTA AND EFFECTS OF DIFFERENT FREEZING REGIMES ON VOLATILE AROMA COMPOUNDS DURING STORAGE",
pages = "346-329",
number = "3",
volume = "68",
doi = "10.2298/JAS2303329P"
}

Paunović, D. D., Mirković, M. M., Mirković, N. L., Tešević, V. V., Stanković Jeremić, J. M., Todosijević, M. M.,& Radulović, Z. T.. (2023). SERBIAN BLACK TRUFFLE TUBER AESTIVUM: MICROBIOTA AND EFFECTS OF DIFFERENT FREEZING REGIMES ON VOLATILE AROMA COMPOUNDS DURING STORAGE. in Journal of Agricultural Sciences (Belgrade), 68(3), 329-346.
https://doi.org/10.2298/JAS2303329P

Paunović DD, Mirković MM, Mirković NL, Tešević VV, Stanković Jeremić JM, Todosijević MM, Radulović ZT. SERBIAN BLACK TRUFFLE TUBER AESTIVUM: MICROBIOTA AND EFFECTS OF DIFFERENT FREEZING REGIMES ON VOLATILE AROMA COMPOUNDS DURING STORAGE. in Journal of Agricultural Sciences (Belgrade). 2023;68(3):329-346.
doi:10.2298/JAS2303329P .

Paunović, Dušanka D., Mirković, Milica M., Mirković, Nemanja L., Tešević, Vele V., Stanković Jeremić, Jovana M., Todosijević, Marina M., Radulović, Zorica T., "SERBIAN BLACK TRUFFLE TUBER AESTIVUM: MICROBIOTA AND EFFECTS OF DIFFERENT FREEZING REGIMES ON VOLATILE AROMA COMPOUNDS DURING STORAGE" in Journal of Agricultural Sciences (Belgrade), 68, no. 3 (2023):329-346,
https://doi.org/10.2298/JAS2303329P . .

TY  - CONF
AU  - Salević - Jelić, Ana
AU  - Lević, Steva
AU  - Balanč, Bojana
AU  - Mirković, Milica
AU  - Đorđević, Verica
AU  - Knežević-Jugović, Zorica
AU  - Rakić, Vesna
AU  - Nedović, Viktor
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6851
AB  - This research aimed to valorize pumpkin leaves from field crop side streams for the production of a bioactive protein-rich extract and evaluate the potential of its use in the development of the nanocarrier for the nutrient encapsulation employing vitamin E as the model nutrient.
C3  - Abstract Book of 37th EFFoST Internation Conference 2023
T1  - Pumpkin leaves: from field crop side streams to novel nanocarrier structures encapsulating vitamin E
SP  - P.2.2.093
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6851
ER  - 

@conference{
author = "Salević - Jelić, Ana and Lević, Steva and Balanč, Bojana and Mirković, Milica and Đorđević, Verica and Knežević-Jugović, Zorica and Rakić, Vesna and Nedović, Viktor",
year = "2023",
abstract = "This research aimed to valorize pumpkin leaves from field crop side streams for the production of a bioactive protein-rich extract and evaluate the potential of its use in the development of the nanocarrier for the nutrient encapsulation employing vitamin E as the model nutrient.",
journal = "Abstract Book of 37th EFFoST Internation Conference 2023",
title = "Pumpkin leaves: from field crop side streams to novel nanocarrier structures encapsulating vitamin E",
pages = "P.2.2.093",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6851"
}

Salević - Jelić, A., Lević, S., Balanč, B., Mirković, M., Đorđević, V., Knežević-Jugović, Z., Rakić, V.,& Nedović, V.. (2023). Pumpkin leaves: from field crop side streams to novel nanocarrier structures encapsulating vitamin E. in Abstract Book of 37th EFFoST Internation Conference 2023, P.2.2.093.
https://hdl.handle.net/21.15107/rcub_agrospace_6851

Salević - Jelić A, Lević S, Balanč B, Mirković M, Đorđević V, Knežević-Jugović Z, Rakić V, Nedović V. Pumpkin leaves: from field crop side streams to novel nanocarrier structures encapsulating vitamin E. in Abstract Book of 37th EFFoST Internation Conference 2023. 2023;:P.2.2.093.
https://hdl.handle.net/21.15107/rcub_agrospace_6851 .

Salević - Jelić, Ana, Lević, Steva, Balanč, Bojana, Mirković, Milica, Đorđević, Verica, Knežević-Jugović, Zorica, Rakić, Vesna, Nedović, Viktor, "Pumpkin leaves: from field crop side streams to novel nanocarrier structures encapsulating vitamin E" in Abstract Book of 37th EFFoST Internation Conference 2023 (2023):P.2.2.093,
https://hdl.handle.net/21.15107/rcub_agrospace_6851 .

TY  - CONF
AU  - Todorović, Ana B.
AU  - Bajčetić, Nikola D.
AU  - Bundalo, Jovana R.
AU  - Lević, Steva M.
AU  - Mirković, Milica M.
AU  - Nedović, Viktor A.
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6716
AB  - The beneficial effects of probiotics are severely limited due to their low stability during production and storage. Encapsulation of probiotic cells remains the main strategy to overcome this problem, and in this regard, the use of yeast cells may have potential. Viable, sonicated and thermally treated yeast cells as well as yeast cell wall polymers have been shown to promote the growth and survival of probiotic bacteria; however, the effects of plasmolyzed yeast have not yet been investigated. Therefore, the aim of this work was to evaluate the potential of plasmolyzed yeast cells for maintaining the viability of probiotic bacteria. Plasmolysis of Saccharomyces uvarum yeast cells was performed using a 10% NaCl solution (55 °C, 48 h). The cells were then washed, spray-dried and mixed with a previously prepared Lactiplantibacillus plantarum 299v culture (DSM 9843) in two ratios (1:1 and 2:1, w/w). Finally, the mixtures were freeze-dried. The viability of the probiotic cells was assessed after encapsulation and every two weeks during three months of storage under refrigerated conditions using the plate count method. In addition, water activity and morphology analyses were performed and the auto/coaggregation properties of the cells were investigated. After storage, the number of viable cells in both formulations remained above 7 log CFU/g, i.e. above the minimum required for probiotic benefits. The obtained powders showed satisfactory water activity, while optical microscopy and aggregation assays indicate that the protective effect of the yeast may be due to direct cell-to-cell contact. The results suggest that plasmolyzed yeast cells have the potential to serve as wall material for probiotic bacteria by maintaining their viability during freezing and storage. Further studies are needed to gain a better insight into the properties of the encapsulates under gastrointestinal conditions and in food matrices.
PB  - University of Belgrade, Faculty of Technology and Metallurgy
C3  - International Conference on Biochemical Engineering and Biotechnology for Young Scientists - Book of Abstracts
T1  - Plasmolyzed Yeast Cells as a Potential Wall Material for Probiotic Bacteria
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_6716
ER  - 

@conference{
author = "Todorović, Ana B. and Bajčetić, Nikola D. and Bundalo, Jovana R. and Lević, Steva M. and Mirković, Milica M. and Nedović, Viktor A.",
year = "2023",
abstract = "The beneficial effects of probiotics are severely limited due to their low stability during production and storage. Encapsulation of probiotic cells remains the main strategy to overcome this problem, and in this regard, the use of yeast cells may have potential. Viable, sonicated and thermally treated yeast cells as well as yeast cell wall polymers have been shown to promote the growth and survival of probiotic bacteria; however, the effects of plasmolyzed yeast have not yet been investigated. Therefore, the aim of this work was to evaluate the potential of plasmolyzed yeast cells for maintaining the viability of probiotic bacteria. Plasmolysis of Saccharomyces uvarum yeast cells was performed using a 10% NaCl solution (55 °C, 48 h). The cells were then washed, spray-dried and mixed with a previously prepared Lactiplantibacillus plantarum 299v culture (DSM 9843) in two ratios (1:1 and 2:1, w/w). Finally, the mixtures were freeze-dried. The viability of the probiotic cells was assessed after encapsulation and every two weeks during three months of storage under refrigerated conditions using the plate count method. In addition, water activity and morphology analyses were performed and the auto/coaggregation properties of the cells were investigated. After storage, the number of viable cells in both formulations remained above 7 log CFU/g, i.e. above the minimum required for probiotic benefits. The obtained powders showed satisfactory water activity, while optical microscopy and aggregation assays indicate that the protective effect of the yeast may be due to direct cell-to-cell contact. The results suggest that plasmolyzed yeast cells have the potential to serve as wall material for probiotic bacteria by maintaining their viability during freezing and storage. Further studies are needed to gain a better insight into the properties of the encapsulates under gastrointestinal conditions and in food matrices.",
publisher = "University of Belgrade, Faculty of Technology and Metallurgy",
journal = "International Conference on Biochemical Engineering and Biotechnology for Young Scientists - Book of Abstracts",
title = "Plasmolyzed Yeast Cells as a Potential Wall Material for Probiotic Bacteria",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6716"
}

Todorović, A. B., Bajčetić, N. D., Bundalo, J. R., Lević, S. M., Mirković, M. M.,& Nedović, V. A.. (2023). Plasmolyzed Yeast Cells as a Potential Wall Material for Probiotic Bacteria. in International Conference on Biochemical Engineering and Biotechnology for Young Scientists - Book of Abstracts
University of Belgrade, Faculty of Technology and Metallurgy..
https://hdl.handle.net/21.15107/rcub_agrospace_6716

Todorović AB, Bajčetić ND, Bundalo JR, Lević SM, Mirković MM, Nedović VA. Plasmolyzed Yeast Cells as a Potential Wall Material for Probiotic Bacteria. in International Conference on Biochemical Engineering and Biotechnology for Young Scientists - Book of Abstracts. 2023;.
https://hdl.handle.net/21.15107/rcub_agrospace_6716 .

Todorović, Ana B., Bajčetić, Nikola D., Bundalo, Jovana R., Lević, Steva M., Mirković, Milica M., Nedović, Viktor A., "Plasmolyzed Yeast Cells as a Potential Wall Material for Probiotic Bacteria" in International Conference on Biochemical Engineering and Biotechnology for Young Scientists - Book of Abstracts (2023),
https://hdl.handle.net/21.15107/rcub_agrospace_6716 .

TY  - JOUR
AU  - Satric, Ana
AU  - Miloradovic, Zorana
AU  - Mirkovic, Milica
AU  - Mirkovic, Nemanja
AU  - Miocinovic, Jelena
PY  - 2023
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6242
AB  - The purpose of this study was to investigate the chemical, proteolysis, microbiological, colour and textural characteristics of Serbian Kačkavalj cheese in order to determine the variability degree between cheeses, compare their properties to other similar ‘Pasta Filata’ cheeses and to determine if they comply to the regulative requirements. A broad range of variations of cheese characteristics was found among Kačkavalj cheeses. The composition showed high variations: dry matter ranged from 51.52 % to 58.71 %; fat from 20.00 % to 29.50 %; fat in dry matter from 36.08 % to 55.96 %; NaCl from 0.93 % to 3.69 %; total protein from 23.25 % to 30.79 %. The proteolysis parameters in Kačkavalj cheeses differed significantly. The colour evaluation showed significant differences in a* and b* values, however in L* values there were no significant differences (p>0.05). The traditional Kačkavalj cheese represents the part of national heritage; thus, the comprehensive characterization was conducted to investigate quality variations between Serbian Kačkavalj cheeses. The study identified that term Kačkavalj is used despite some cheeses are not fully compliant with the National Standard. The control of fulfilling the requirements of the National Standard should be improved, as well as raising awareness and prevention of inadequate cheese labelling. © 2023, Hrvatska Mljekarska Udruga. All rights reserved.
T2  - Mljekarstvo
T2  - Mljekarstvo
T1  - Quality characteristics of ‘Pasta-Filata’ Serbian Kačkavalj cheese and regulatory compliance assessment
EP  - 49
IS  - 1
SP  - 38
VL  - 73
DO  - 10.15567/mljekarstvo.2023.0105
ER  - 

@article{
author = "Satric, Ana and Miloradovic, Zorana and Mirkovic, Milica and Mirkovic, Nemanja and Miocinovic, Jelena",
year = "2023",
abstract = "The purpose of this study was to investigate the chemical, proteolysis, microbiological, colour and textural characteristics of Serbian Kačkavalj cheese in order to determine the variability degree between cheeses, compare their properties to other similar ‘Pasta Filata’ cheeses and to determine if they comply to the regulative requirements. A broad range of variations of cheese characteristics was found among Kačkavalj cheeses. The composition showed high variations: dry matter ranged from 51.52 % to 58.71 %; fat from 20.00 % to 29.50 %; fat in dry matter from 36.08 % to 55.96 %; NaCl from 0.93 % to 3.69 %; total protein from 23.25 % to 30.79 %. The proteolysis parameters in Kačkavalj cheeses differed significantly. The colour evaluation showed significant differences in a* and b* values, however in L* values there were no significant differences (p>0.05). The traditional Kačkavalj cheese represents the part of national heritage; thus, the comprehensive characterization was conducted to investigate quality variations between Serbian Kačkavalj cheeses. The study identified that term Kačkavalj is used despite some cheeses are not fully compliant with the National Standard. The control of fulfilling the requirements of the National Standard should be improved, as well as raising awareness and prevention of inadequate cheese labelling. © 2023, Hrvatska Mljekarska Udruga. All rights reserved.",
journal = "Mljekarstvo, Mljekarstvo",
title = "Quality characteristics of ‘Pasta-Filata’ Serbian Kačkavalj cheese and regulatory compliance assessment",
pages = "49-38",
number = "1",
volume = "73",
doi = "10.15567/mljekarstvo.2023.0105"
}

Satric, A., Miloradovic, Z., Mirkovic, M., Mirkovic, N.,& Miocinovic, J.. (2023). Quality characteristics of ‘Pasta-Filata’ Serbian Kačkavalj cheese and regulatory compliance assessment. in Mljekarstvo, 73(1), 38-49.
https://doi.org/10.15567/mljekarstvo.2023.0105

Satric A, Miloradovic Z, Mirkovic M, Mirkovic N, Miocinovic J. Quality characteristics of ‘Pasta-Filata’ Serbian Kačkavalj cheese and regulatory compliance assessment. in Mljekarstvo. 2023;73(1):38-49.
doi:10.15567/mljekarstvo.2023.0105 .

Satric, Ana, Miloradovic, Zorana, Mirkovic, Milica, Mirkovic, Nemanja, Miocinovic, Jelena, "Quality characteristics of ‘Pasta-Filata’ Serbian Kačkavalj cheese and regulatory compliance assessment" in Mljekarstvo, 73, no. 1 (2023):38-49,
https://doi.org/10.15567/mljekarstvo.2023.0105 . .

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  - Ivanovic, Marina
AU  - Mirkovic, Nemanja
AU  - Mirkovic, Milica
AU  - Miočinović, Jelena
AU  - Radulović, Ana
AU  - Solevic Knudsen, Tatjana
AU  - Radulovic, Zorica
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5888
AB  - Nowadays, consumers are interested in cheese produced without chemical additives or high-temperature treatments, among which, protective lactic acid bacteria (LAB) cultures could play a major role. In this study, the aims were to isolate, identify and characterize antilisterial LAB from traditionally produced cheese, and utilize suitable LAB in cheese production. Among 200 isolated LAB colonies, isolate PFMI565, with the strongest antilisterial activity, was identified as Enterococcus durans. E. durans PFMI565 was sensitive to clinically important antibiotics (erytromicin, tetracycline, kanamycin, penicillin, vancomycin) and had low acidifying activity in milk. E. durans PFMI565 and the previously isolated bacteriocin producer, Lactococcus lactis subsp. lactis BGBU1–4, were tested for their capability to control Listeria monocytogenes in experimentally contaminated ultrafiltered (UF) cheeses during 35 days of storage at 4 °C. The greatest reductions of L. monocytogenes numbers were achieved in UF cheese made with L. lactis subsp. lactis BGBU1–4 or with the combination of L. lactis subsp. lactis BGBU1–4 and E. durans PFMI565. This study underlines the potential application of E. durans PFMI565 and L. lactis subsp. lactis BGBU1–4 in bio-control of L. monocytogenes in UF cheese.
PB  - MDPI AG
T2  - Foods
T1  - Autochthonous Enterococcus durans PFMI565 and Lactococcus lactis subsp. lactis BGBU1–4 in Bio-Control of Listeria monocytogenes in Ultrafiltered Cheese
IS  - 7
SP  - 1448
VL  - 10
DO  - 10.3390/foods10071448
ER  - 

@article{
author = "Ivanovic, Marina and Mirkovic, Nemanja and Mirkovic, Milica and Miočinović, Jelena and Radulović, Ana and Solevic Knudsen, Tatjana and Radulovic, Zorica",
year = "2021",
abstract = "Nowadays, consumers are interested in cheese produced without chemical additives or high-temperature treatments, among which, protective lactic acid bacteria (LAB) cultures could play a major role. In this study, the aims were to isolate, identify and characterize antilisterial LAB from traditionally produced cheese, and utilize suitable LAB in cheese production. Among 200 isolated LAB colonies, isolate PFMI565, with the strongest antilisterial activity, was identified as Enterococcus durans. E. durans PFMI565 was sensitive to clinically important antibiotics (erytromicin, tetracycline, kanamycin, penicillin, vancomycin) and had low acidifying activity in milk. E. durans PFMI565 and the previously isolated bacteriocin producer, Lactococcus lactis subsp. lactis BGBU1–4, were tested for their capability to control Listeria monocytogenes in experimentally contaminated ultrafiltered (UF) cheeses during 35 days of storage at 4 °C. The greatest reductions of L. monocytogenes numbers were achieved in UF cheese made with L. lactis subsp. lactis BGBU1–4 or with the combination of L. lactis subsp. lactis BGBU1–4 and E. durans PFMI565. This study underlines the potential application of E. durans PFMI565 and L. lactis subsp. lactis BGBU1–4 in bio-control of L. monocytogenes in UF cheese.",
publisher = "MDPI AG",
journal = "Foods",
title = "Autochthonous Enterococcus durans PFMI565 and Lactococcus lactis subsp. lactis BGBU1–4 in Bio-Control of Listeria monocytogenes in Ultrafiltered Cheese",
number = "7",
pages = "1448",
volume = "10",
doi = "10.3390/foods10071448"
}

Ivanovic, M., Mirkovic, N., Mirkovic, M., Miočinović, J., Radulović, A., Solevic Knudsen, T.,& Radulovic, Z.. (2021). Autochthonous Enterococcus durans PFMI565 and Lactococcus lactis subsp. lactis BGBU1–4 in Bio-Control of Listeria monocytogenes in Ultrafiltered Cheese. in Foods
MDPI AG., 10(7), 1448.
https://doi.org/10.3390/foods10071448

Ivanovic M, Mirkovic N, Mirkovic M, Miočinović J, Radulović A, Solevic Knudsen T, Radulovic Z. Autochthonous Enterococcus durans PFMI565 and Lactococcus lactis subsp. lactis BGBU1–4 in Bio-Control of Listeria monocytogenes in Ultrafiltered Cheese. in Foods. 2021;10(7):1448.
doi:10.3390/foods10071448 .

Ivanovic, Marina, Mirkovic, Nemanja, Mirkovic, Milica, Miočinović, Jelena, Radulović, Ana, Solevic Knudsen, Tatjana, Radulovic, Zorica, "Autochthonous Enterococcus durans PFMI565 and Lactococcus lactis subsp. lactis BGBU1–4 in Bio-Control of Listeria monocytogenes in Ultrafiltered Cheese" in Foods, 10, no. 7 (2021):1448,
https://doi.org/10.3390/foods10071448 . .

TY  - JOUR
AU  - Kljujev, Igor
AU  - Raičević, Vera
AU  - Jovičić-Petrović, Jelena
AU  - Vujović, Bojana
AU  - Mirković, Milica
AU  - Rothballer, Michael
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4692
AB  - The microbiologically contaminated vegetables represent a risk for consumers, especially vegetables without thermal processing. It is known that human pathogen bacteria, such as Listeria monocytogenes, could exist on fresh vegetables. The fresh vegetables could become Listeria-contaminated if they come in touch with contaminated soil, manure, irrigation water. The aim of this work was to investigate the presence of Listeria spp. and L. monocytogenes in different kind of vegetables grown in field and greenhouse condition as well as surface and endophytic colonization plant roots of different vegetables species by L. monocytogenes in laboratory conditions. The detection of Listeria spp. and L. monocytogenes in vegetable samples was done using ISO and PCR methods. The investigation of colonization vegetable roots and detection Listeria-cells inside plant root tissue was done using Fluorescence in situ hybridization (FISH) method in combination with confocal laser scanning microscopy (CLSM). The results showed that 25.58% vegetable samples were positive for Listeria spp. and only one sample (carrot) was positive for L. monocytogenes out of 43 samples in total collected from field and greenhouse. The strain L. monocytogenes EGD-E surface and endophytic colonized carrot root in highest degree while strain L. monocytogenes SV4B was the most represented at leafy vegetable plants, such at lettuce (1.68 x 10(6) cells/mm(3) absolutely dry root) and spinach (1.39 x 10(6) cells/mm(3) absolutely dry root) root surface. The cells of L. monocytogenes SV4B were visible as single cells in interior tissue of plant roots (celery and sweet corn roots) as well as in the interior of the plant root cell at sweet corn root. The cells of L. monocytogenes EGD-E bind to the surface of the plant root and they were less commonly found out on root hair. In the inner layers of the root, those bacterial cells were inhabited intercellular spaces mainly as single cells very close to the larval vessels of root. Our results suggest that L. monocytogenes is very good endophytic colonizer of vegetable plant roots.
PB  - Academic Press Ltd- Elsevier Science Ltd, London
T2  - Microbial Pathogenesis
T1  - Listeria monocytogenes - Danger for health safety vegetable production
EP  - 31
SP  - 23
VL  - 120
DO  - 10.1016/j.micpath.2018.04.034
ER  - 

@article{
author = "Kljujev, Igor and Raičević, Vera and Jovičić-Petrović, Jelena and Vujović, Bojana and Mirković, Milica and Rothballer, Michael",
year = "2018",
abstract = "The microbiologically contaminated vegetables represent a risk for consumers, especially vegetables without thermal processing. It is known that human pathogen bacteria, such as Listeria monocytogenes, could exist on fresh vegetables. The fresh vegetables could become Listeria-contaminated if they come in touch with contaminated soil, manure, irrigation water. The aim of this work was to investigate the presence of Listeria spp. and L. monocytogenes in different kind of vegetables grown in field and greenhouse condition as well as surface and endophytic colonization plant roots of different vegetables species by L. monocytogenes in laboratory conditions. The detection of Listeria spp. and L. monocytogenes in vegetable samples was done using ISO and PCR methods. The investigation of colonization vegetable roots and detection Listeria-cells inside plant root tissue was done using Fluorescence in situ hybridization (FISH) method in combination with confocal laser scanning microscopy (CLSM). The results showed that 25.58% vegetable samples were positive for Listeria spp. and only one sample (carrot) was positive for L. monocytogenes out of 43 samples in total collected from field and greenhouse. The strain L. monocytogenes EGD-E surface and endophytic colonized carrot root in highest degree while strain L. monocytogenes SV4B was the most represented at leafy vegetable plants, such at lettuce (1.68 x 10(6) cells/mm(3) absolutely dry root) and spinach (1.39 x 10(6) cells/mm(3) absolutely dry root) root surface. The cells of L. monocytogenes SV4B were visible as single cells in interior tissue of plant roots (celery and sweet corn roots) as well as in the interior of the plant root cell at sweet corn root. The cells of L. monocytogenes EGD-E bind to the surface of the plant root and they were less commonly found out on root hair. In the inner layers of the root, those bacterial cells were inhabited intercellular spaces mainly as single cells very close to the larval vessels of root. Our results suggest that L. monocytogenes is very good endophytic colonizer of vegetable plant roots.",
publisher = "Academic Press Ltd- Elsevier Science Ltd, London",
journal = "Microbial Pathogenesis",
title = "Listeria monocytogenes - Danger for health safety vegetable production",
pages = "31-23",
volume = "120",
doi = "10.1016/j.micpath.2018.04.034"
}

Kljujev, I., Raičević, V., Jovičić-Petrović, J., Vujović, B., Mirković, M.,& Rothballer, M.. (2018). Listeria monocytogenes - Danger for health safety vegetable production. in Microbial Pathogenesis
Academic Press Ltd- Elsevier Science Ltd, London., 120, 23-31.
https://doi.org/10.1016/j.micpath.2018.04.034

Kljujev I, Raičević V, Jovičić-Petrović J, Vujović B, Mirković M, Rothballer M. Listeria monocytogenes - Danger for health safety vegetable production. in Microbial Pathogenesis. 2018;120:23-31.
doi:10.1016/j.micpath.2018.04.034 .

Kljujev, Igor, Raičević, Vera, Jovičić-Petrović, Jelena, Vujović, Bojana, Mirković, Milica, Rothballer, Michael, "Listeria monocytogenes - Danger for health safety vegetable production" in Microbial Pathogenesis, 120 (2018):23-31,
https://doi.org/10.1016/j.micpath.2018.04.034 . .

TY  - JOUR
AU  - Mirković, Milica
AU  - Seratlić, Sanja V.
AU  - Kilcawley, Kieran
AU  - Mannion, David
AU  - Mirković, Nemanja
AU  - Radulović, Zorica
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4633
AB  - Cocoa and dark chocolate have a wide variety of powerful antioxidants and other nutrients that can positively affect human health. Probiotic dark chocolate has the potential to be a new product in the growing number of functional foods. In this study, encapsulated potential probiotic Lactobacillus plantarum 564 and commercial probiotic Lactobacillus plantarum 299v were added in the production of dark chocolate. The results show very good survival of probiotic bacteria after production and during storage, reaching 10(8)cfu/g in the first 60 days and over 10(6)cfu/g up to 180 days. No statistically significant difference (p > 0.05) in chemical composition and no major differences in the volatile profiles between control and experimental chocolate samples were observed, indicating no impact of probiotic bacteria on compositional and sensory characteristics of dark chocolate. The sensory evaluation of control and both probiotic dark chocolate samples showed excellent sensory quality after 60 and 180 days of storage, demonstrating that probiotics did not affect aroma, texture and appearance of chocolate. Due to a high viability of bacterial cells and acceptable sensory properties, it can be concluded that encapsulated probiotics Lb. plantarum 564 and Lb. plantarum 299v could be successfully used in the production of probiotic dark chocolate.
PB  - MDPI, BASEL
T2  - Sensors
T1  - The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria
IS  - 8
VL  - 18
DO  - 10.3390/s18082570
ER  - 

@article{
author = "Mirković, Milica and Seratlić, Sanja V. and Kilcawley, Kieran and Mannion, David and Mirković, Nemanja and Radulović, Zorica",
year = "2018",
abstract = "Cocoa and dark chocolate have a wide variety of powerful antioxidants and other nutrients that can positively affect human health. Probiotic dark chocolate has the potential to be a new product in the growing number of functional foods. In this study, encapsulated potential probiotic Lactobacillus plantarum 564 and commercial probiotic Lactobacillus plantarum 299v were added in the production of dark chocolate. The results show very good survival of probiotic bacteria after production and during storage, reaching 10(8)cfu/g in the first 60 days and over 10(6)cfu/g up to 180 days. No statistically significant difference (p > 0.05) in chemical composition and no major differences in the volatile profiles between control and experimental chocolate samples were observed, indicating no impact of probiotic bacteria on compositional and sensory characteristics of dark chocolate. The sensory evaluation of control and both probiotic dark chocolate samples showed excellent sensory quality after 60 and 180 days of storage, demonstrating that probiotics did not affect aroma, texture and appearance of chocolate. Due to a high viability of bacterial cells and acceptable sensory properties, it can be concluded that encapsulated probiotics Lb. plantarum 564 and Lb. plantarum 299v could be successfully used in the production of probiotic dark chocolate.",
publisher = "MDPI, BASEL",
journal = "Sensors",
title = "The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria",
number = "8",
volume = "18",
doi = "10.3390/s18082570"
}

Mirković, M., Seratlić, S. V., Kilcawley, K., Mannion, D., Mirković, N.,& Radulović, Z.. (2018). The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria. in Sensors
MDPI, BASEL., 18(8).
https://doi.org/10.3390/s18082570

Mirković M, Seratlić SV, Kilcawley K, Mannion D, Mirković N, Radulović Z. The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria. in Sensors. 2018;18(8).
doi:10.3390/s18082570 .

Mirković, Milica, Seratlić, Sanja V., Kilcawley, Kieran, Mannion, David, Mirković, Nemanja, Radulović, Zorica, "The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria" in Sensors, 18, no. 8 (2018),
https://doi.org/10.3390/s18082570 . .

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  - THES
AU  - Mirković, Milica
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/43
AB  - Increasing consumer concerns about health, as well as inadequate nutrition, have led to great interest in foods enriched with additional functional components, referred to as functional foods. Particular importance is devoted to the functional food with probiotic bacteria. Autochthonous lactic acid bacteria isolated from traditional cheeses represent an endless source of new strains with various metabolic activities, which allows the selection of potential probiotic strains. In addition, spray drying of probiotic strains is frequently used due to significantly better survival during storage of product, as well as through the passage in the gastrointestinal tract. The aim of this doctoral thesis is the isolation and selection of potential probiotic bacteria from traditional cheeses, testing their viability and probiotic characteristics after microencapsulation by spray drying, application in the production of yogurt, cheese from ultrafiltered (UF) milk and dark chocolate, the viability of probiotics and sensory quality of products, as well as establishing the ability of potential probiotic bacteria to survive gastrointestinal conditions. From 5 samples of Pirot‗s kashkaval and 2 samples of Sjenica cheese, there were 61 isolates. Based on morphological, physiological and technological characteristics, 9 isolates were selected for identification and testing of potential probiotic characteristics. Based on the ability to survive simulated gastrointestinal conditions, antibiotic resistance and antimicrobial activity, two potential probiotic bacteria, Lactobacillus plantarum 564 and Lactobacillus paracasei Z8 were selected for further testing. The selected strains were microencapsulated by spray drying technique, after which the viability of potential probiotic cells and ability to survive simulated gastrointestinal conditions were examined. Viability was assessed by the plate-counting method and real time PCR combine with propidium monoazide (PMA) - treatment...
AB  - Sve veća briga potrošača o zdravlju, kao i neadekvatna ishrana, doveli su do velikog interesovanja za hranu obogaćenu dodatnim funkcionalnim komponentama, pri čemu je uveden pojam funkcionalne hrane. Poseban značaj se pridaje funkcionalnoj hrani sa probiotskim bakterijama. Autohtone bakterije mlečne kiseline izolovane iz tradicionalnih sireva predstavljaju neiscrpan izvor novih sojeva, različitih metaboličkih aktivnosti, što daje mogućnost selekcije novih potencijalnih probiotskih sojeva. Pored toga, sprej sušenje probiotskih sojeva ima sve veću primenu, usled značajno bolje odrţivosti probiotika tokom skladištenja proizvoda, kao i tokom prolaza kroz gastrointestinalni trakt. Cilj ove doktorske disertacije jeste izolacija i selekcija potencijalnih probiotskih bakterija, ispitivanje njihove vijabilnosti i probiotskih karakteristika nakon mikroinkapsulacije sprej sušenjem, primena u proizvodnji jogurta, sira od ultrafiltriranog (UF) mleka i crne čokolade, utvrĎivanje vijabilnosti probiotika i senzornog kvaliteta navedenih proizvoda, kao i sposobnost preţivljavanja potencijalnih probiotskih bakterija u gastrointestinalnim uslovima. Iz 5 uzoraka Pirotskog kačkavalja i 2 uzorka Sjeničkog sira, izolovano je ukupno 61 izolat. Na osnovu morfoloških, fizioloških i tehnoloških karakteristika, 9 izolata je selektovano za identifikaciju i ispitivanje potencijalnih probiotskih karakteristika. Na osnovu rezultata sposobnosti preţivljavanja simuliranih gastrointestinalnih uslova, rezistencije na antibiotike i antimikrobno delovanje, za dalja ispitivanja selektovane su dve potencijalne probiotske bakterije, Lactobacillus plantarum 564 i Lactobacillus paracasei Z8. Selektovani sojevi su inkapsulisani tehnikom sprej sušenja, gde je nakon mikroinkapsulacije ispitivana vijabilnost sprej sušenih potencijalnih probiotskih ćelija i sposobnost preţivljavanja simuliranih gastrointestinalnih uslova...
PB  - Univerzitet u Beogradu, Poljoprivredni fakultet
T1  - Application and viability of autochthonous spray dried potential probiotic lactic acid bacteria in food and gastrointestinal conditions
T1  - Primena i vijabilnost autohtonih sprej sušenih potencijalnih probiotskih bakterija mlečne kiseline u hrani i gastrointestinalnim uslovima
UR  - https://hdl.handle.net/21.15107/rcub_nardus_6422
ER  - 

@phdthesis{
author = "Mirković, Milica",
year = "2016",
abstract = "Increasing consumer concerns about health, as well as inadequate nutrition, have led to great interest in foods enriched with additional functional components, referred to as functional foods. Particular importance is devoted to the functional food with probiotic bacteria. Autochthonous lactic acid bacteria isolated from traditional cheeses represent an endless source of new strains with various metabolic activities, which allows the selection of potential probiotic strains. In addition, spray drying of probiotic strains is frequently used due to significantly better survival during storage of product, as well as through the passage in the gastrointestinal tract. The aim of this doctoral thesis is the isolation and selection of potential probiotic bacteria from traditional cheeses, testing their viability and probiotic characteristics after microencapsulation by spray drying, application in the production of yogurt, cheese from ultrafiltered (UF) milk and dark chocolate, the viability of probiotics and sensory quality of products, as well as establishing the ability of potential probiotic bacteria to survive gastrointestinal conditions. From 5 samples of Pirot‗s kashkaval and 2 samples of Sjenica cheese, there were 61 isolates. Based on morphological, physiological and technological characteristics, 9 isolates were selected for identification and testing of potential probiotic characteristics. Based on the ability to survive simulated gastrointestinal conditions, antibiotic resistance and antimicrobial activity, two potential probiotic bacteria, Lactobacillus plantarum 564 and Lactobacillus paracasei Z8 were selected for further testing. The selected strains were microencapsulated by spray drying technique, after which the viability of potential probiotic cells and ability to survive simulated gastrointestinal conditions were examined. Viability was assessed by the plate-counting method and real time PCR combine with propidium monoazide (PMA) - treatment..., Sve veća briga potrošača o zdravlju, kao i neadekvatna ishrana, doveli su do velikog interesovanja za hranu obogaćenu dodatnim funkcionalnim komponentama, pri čemu je uveden pojam funkcionalne hrane. Poseban značaj se pridaje funkcionalnoj hrani sa probiotskim bakterijama. Autohtone bakterije mlečne kiseline izolovane iz tradicionalnih sireva predstavljaju neiscrpan izvor novih sojeva, različitih metaboličkih aktivnosti, što daje mogućnost selekcije novih potencijalnih probiotskih sojeva. Pored toga, sprej sušenje probiotskih sojeva ima sve veću primenu, usled značajno bolje odrţivosti probiotika tokom skladištenja proizvoda, kao i tokom prolaza kroz gastrointestinalni trakt. Cilj ove doktorske disertacije jeste izolacija i selekcija potencijalnih probiotskih bakterija, ispitivanje njihove vijabilnosti i probiotskih karakteristika nakon mikroinkapsulacije sprej sušenjem, primena u proizvodnji jogurta, sira od ultrafiltriranog (UF) mleka i crne čokolade, utvrĎivanje vijabilnosti probiotika i senzornog kvaliteta navedenih proizvoda, kao i sposobnost preţivljavanja potencijalnih probiotskih bakterija u gastrointestinalnim uslovima. Iz 5 uzoraka Pirotskog kačkavalja i 2 uzorka Sjeničkog sira, izolovano je ukupno 61 izolat. Na osnovu morfoloških, fizioloških i tehnoloških karakteristika, 9 izolata je selektovano za identifikaciju i ispitivanje potencijalnih probiotskih karakteristika. Na osnovu rezultata sposobnosti preţivljavanja simuliranih gastrointestinalnih uslova, rezistencije na antibiotike i antimikrobno delovanje, za dalja ispitivanja selektovane su dve potencijalne probiotske bakterije, Lactobacillus plantarum 564 i Lactobacillus paracasei Z8. Selektovani sojevi su inkapsulisani tehnikom sprej sušenja, gde je nakon mikroinkapsulacije ispitivana vijabilnost sprej sušenih potencijalnih probiotskih ćelija i sposobnost preţivljavanja simuliranih gastrointestinalnih uslova...",
publisher = "Univerzitet u Beogradu, Poljoprivredni fakultet",
title = "Application and viability of autochthonous spray dried potential probiotic lactic acid bacteria in food and gastrointestinal conditions, Primena i vijabilnost autohtonih sprej sušenih potencijalnih probiotskih bakterija mlečne kiseline u hrani i gastrointestinalnim uslovima",
url = "https://hdl.handle.net/21.15107/rcub_nardus_6422"
}

Mirković, M.. (2016). Application and viability of autochthonous spray dried potential probiotic lactic acid bacteria in food and gastrointestinal conditions. 
Univerzitet u Beogradu, Poljoprivredni fakultet..
https://hdl.handle.net/21.15107/rcub_nardus_6422

Mirković M. Application and viability of autochthonous spray dried potential probiotic lactic acid bacteria in food and gastrointestinal conditions. 2016;.
https://hdl.handle.net/21.15107/rcub_nardus_6422 .

Mirković, Milica, "Application and viability of autochthonous spray dried potential probiotic lactic acid bacteria in food and gastrointestinal conditions" (2016),
https://hdl.handle.net/21.15107/rcub_nardus_6422 .

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 . .