TY  - JOUR
AU  - Jevremović, Darko
AU  - Vasić, Tanja
AU  - Živković, Sanja
AU  - Vasilijević, Bojana
AU  - Marić, Miloš
AU  - Vojvodić, Mira
AU  - Bulajić, Aleksandra
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6082
AB  - Highbush blueberry (Vaccinium corymbosum L.) is becoming an important berry fruit in Serbian agriculture, and the areas under blueberries are rapidly expanding. Since 2011, blueberry bushes with the symptoms of twig dieback and shoot canker were noticed in four important producing regions in the country. To identify the causal agent, 40 symptomatic bushes from four districts were sampled and analyzed. Based on morphological characteristics, all analyzed isolates were preliminary identified as Neopestalotiopsis clavispora. Selected isolates were further characterized by sequence analysis of the rDNA internal transcribed spacer region, translation elongation factor 1-alpha, and β-tubulin (TUB). Sequence and phylogenetic analysis confirmed that all isolates belong to N. clavispora. The pathogenicity tests on blueberry ‘Elliot’ confirmed that tested isolates were pathogenic. The detection of N. clavispora, a causal agent of twig dieback on blueberries in Serbia, is the first report of this pathogen in the country.
PB  - Springer Science and Business Media Deutschland GmbH
T2  - Journal of Plant Diseases and Protection
T1  - Neopestalotiopsis clavispora: a causal agent of twig dieback on highbush blueberries in Serbia
DO  - 10.1007/s41348-022-00610-x
ER  - 

@article{
author = "Jevremović, Darko and Vasić, Tanja and Živković, Sanja and Vasilijević, Bojana and Marić, Miloš and Vojvodić, Mira and Bulajić, Aleksandra",
year = "2022",
abstract = "Highbush blueberry (Vaccinium corymbosum L.) is becoming an important berry fruit in Serbian agriculture, and the areas under blueberries are rapidly expanding. Since 2011, blueberry bushes with the symptoms of twig dieback and shoot canker were noticed in four important producing regions in the country. To identify the causal agent, 40 symptomatic bushes from four districts were sampled and analyzed. Based on morphological characteristics, all analyzed isolates were preliminary identified as Neopestalotiopsis clavispora. Selected isolates were further characterized by sequence analysis of the rDNA internal transcribed spacer region, translation elongation factor 1-alpha, and β-tubulin (TUB). Sequence and phylogenetic analysis confirmed that all isolates belong to N. clavispora. The pathogenicity tests on blueberry ‘Elliot’ confirmed that tested isolates were pathogenic. The detection of N. clavispora, a causal agent of twig dieback on blueberries in Serbia, is the first report of this pathogen in the country.",
publisher = "Springer Science and Business Media Deutschland GmbH",
journal = "Journal of Plant Diseases and Protection",
title = "Neopestalotiopsis clavispora: a causal agent of twig dieback on highbush blueberries in Serbia",
doi = "10.1007/s41348-022-00610-x"
}

Jevremović, D., Vasić, T., Živković, S., Vasilijević, B., Marić, M., Vojvodić, M.,& Bulajić, A.. (2022). Neopestalotiopsis clavispora: a causal agent of twig dieback on highbush blueberries in Serbia. in Journal of Plant Diseases and Protection
Springer Science and Business Media Deutschland GmbH..
https://doi.org/10.1007/s41348-022-00610-x

Jevremović D, Vasić T, Živković S, Vasilijević B, Marić M, Vojvodić M, Bulajić A. Neopestalotiopsis clavispora: a causal agent of twig dieback on highbush blueberries in Serbia. in Journal of Plant Diseases and Protection. 2022;.
doi:10.1007/s41348-022-00610-x .

Jevremović, Darko, Vasić, Tanja, Živković, Sanja, Vasilijević, Bojana, Marić, Miloš, Vojvodić, Mira, Bulajić, Aleksandra, "Neopestalotiopsis clavispora: a causal agent of twig dieback on highbush blueberries in Serbia" in Journal of Plant Diseases and Protection (2022),
https://doi.org/10.1007/s41348-022-00610-x . .

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 . .