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

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

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

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

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

TY  - CONF
AU  - Mirković, Nemanja
AU  - Radulović, Zorica
AU  - Matijašić, B.J.B.
AU  - Petrušić, Milica M.
AU  - Petrović, Tanja
AU  - Djordjević, Verica
AU  - Nedović, Viktor
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2776
AB  - Probiotic are "living microorganisms, which upon ingestion in certain numbers, exert health benefits beyond inherent basic nutrition", and it is recommended that probiotic products contain at least 107 live microorganisms per g or per ml. Spray-drying is one of the possibilities to improve the survival of probiotic bacteria against negative environmental effects. The aim of this study was to compare survival of two spray-dried Lactobacillus plantarum TA and Lactobacillus plantarum 7A strains isolated from plant and breast-fed baby's feces. In addition, beside the plate-count technique, the aim was to examine the possibility of using propidium monoazide (PMA) in combination with real-time polymerase chain reaction (real-time PCR) for determination of spray-dried Lb. plantarum strains after two years of storage at 4°C. Both tested strains showed very good ability to survive spray-drying. After two years of storage at 4°C, the number of intact cells, Lb. plantarum TA and Lb. plantarum 7A, was determined by real-time PCR with PMA, and it was similar to the number of investigated strains obtained by plate count method. The spray-drying was effective in maintaining the viability of Lb. plantarum TA and 7A strains after two years of storage at 4°C. The PMA real-time PCR determination of the viability tested strains could complement the plate count method.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Quantification of viable spray-dried Lactobacillus plantarum TA and 7A after two years of storage by using real-time PCR
EP  - 1086
SP  - 1082
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_2776
ER  - 

@conference{
author = "Mirković, Nemanja and Radulović, Zorica and Matijašić, B.J.B. and Petrušić, Milica M. and Petrović, Tanja and Djordjević, Verica and Nedović, Viktor",
year = "2012",
abstract = "Probiotic are "living microorganisms, which upon ingestion in certain numbers, exert health benefits beyond inherent basic nutrition", and it is recommended that probiotic products contain at least 107 live microorganisms per g or per ml. Spray-drying is one of the possibilities to improve the survival of probiotic bacteria against negative environmental effects. The aim of this study was to compare survival of two spray-dried Lactobacillus plantarum TA and Lactobacillus plantarum 7A strains isolated from plant and breast-fed baby's feces. In addition, beside the plate-count technique, the aim was to examine the possibility of using propidium monoazide (PMA) in combination with real-time polymerase chain reaction (real-time PCR) for determination of spray-dried Lb. plantarum strains after two years of storage at 4°C. Both tested strains showed very good ability to survive spray-drying. After two years of storage at 4°C, the number of intact cells, Lb. plantarum TA and Lb. plantarum 7A, was determined by real-time PCR with PMA, and it was similar to the number of investigated strains obtained by plate count method. The spray-drying was effective in maintaining the viability of Lb. plantarum TA and 7A strains after two years of storage at 4°C. The PMA real-time PCR determination of the viability tested strains could complement the plate count method.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Quantification of viable spray-dried Lactobacillus plantarum TA and 7A after two years of storage by using real-time PCR",
pages = "1086-1082",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_2776"
}

Mirković, N., Radulović, Z., Matijašić, B.J.B., Petrušić, M. M., Petrović, T., Djordjević, V.,& Nedović, V.. (2012). Quantification of viable spray-dried Lactobacillus plantarum TA and 7A after two years of storage by using real-time PCR. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1082-1086.
https://hdl.handle.net/21.15107/rcub_agrospace_2776

Mirković N, Radulović Z, Matijašić B, Petrušić MM, Petrović T, Djordjević V, Nedović V. Quantification of viable spray-dried Lactobacillus plantarum TA and 7A after two years of storage by using real-time PCR. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1082-1086.
https://hdl.handle.net/21.15107/rcub_agrospace_2776 .

Mirković, Nemanja, Radulović, Zorica, Matijašić, B.J.B., Petrušić, Milica M., Petrović, Tanja, Djordjević, Verica, Nedović, Viktor, "Quantification of viable spray-dried Lactobacillus plantarum TA and 7A after two years of storage by using real-time PCR" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1082-1086,
https://hdl.handle.net/21.15107/rcub_agrospace_2776 .

TY  - JOUR
AU  - Radulović, Zorica
AU  - Mirković, Nemanja
AU  - Bogović-Matijašič, Bojana
AU  - Petrušić, Milica M.
AU  - Petrović, Tanja
AU  - Manojlović, Verica
AU  - Nedović, Viktor
PY  - 2012
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3066
AB  - The basic requirement for probiotic bacteria to be able to perform expected positive effects is to be alive. Therefore, appropriate quantification methods are crucial. Bacterial quantification based on nucleic acid detection is increasingly used. Spray-drying (SD) is one of the possibilities to improve the survival of probiotic bacteria against negative environmental effects. The aim of this study was to investigate the survival of spray-dried Lactobacillus plantarum 564 and Lactobacillus paracasei Z-8, and to investigate the impact on some probiotic properties caused by SD of both tested strains. Besides the plate count technique, the aim was to examine the possibility of using propidium monoazide (PMA) in combination with real-time polymerase chain reaction (PCR) for determining spray-dried tested strains. The number of intact cells, Lb. plantarum 564 and Lb. paracasei Z-8, was determined by real-time PCR with PMA, and it was similar to the number of investigated strains obtained by the plate count method. Spray-dried Lb. plantarum 564 and Lb. paracasei Z-8 demonstrated very good probiotic ability. It may be concluded that the PMA real-time PCR determination of the viability of probiotic bacteria could complement the plate count method and SD may be a cost-effective way to produce large quantities of some probiotic cultures.
PB  - Srpsko biološko društvo, Beograd, i dr.
T2  - Archives of Biological Sciences
T1  - Quantification of viable spray-dried potential probiotic lactobacilli using real-time PCR
EP  - 1472
IS  - 4
SP  - 1465
VL  - 64
DO  - 10.2298/ABS1204465R
ER  - 

@article{
author = "Radulović, Zorica and Mirković, Nemanja and Bogović-Matijašič, Bojana and Petrušić, Milica M. and Petrović, Tanja and Manojlović, Verica and Nedović, Viktor",
year = "2012",
abstract = "The basic requirement for probiotic bacteria to be able to perform expected positive effects is to be alive. Therefore, appropriate quantification methods are crucial. Bacterial quantification based on nucleic acid detection is increasingly used. Spray-drying (SD) is one of the possibilities to improve the survival of probiotic bacteria against negative environmental effects. The aim of this study was to investigate the survival of spray-dried Lactobacillus plantarum 564 and Lactobacillus paracasei Z-8, and to investigate the impact on some probiotic properties caused by SD of both tested strains. Besides the plate count technique, the aim was to examine the possibility of using propidium monoazide (PMA) in combination with real-time polymerase chain reaction (PCR) for determining spray-dried tested strains. The number of intact cells, Lb. plantarum 564 and Lb. paracasei Z-8, was determined by real-time PCR with PMA, and it was similar to the number of investigated strains obtained by the plate count method. Spray-dried Lb. plantarum 564 and Lb. paracasei Z-8 demonstrated very good probiotic ability. It may be concluded that the PMA real-time PCR determination of the viability of probiotic bacteria could complement the plate count method and SD may be a cost-effective way to produce large quantities of some probiotic cultures.",
publisher = "Srpsko biološko društvo, Beograd, i dr.",
journal = "Archives of Biological Sciences",
title = "Quantification of viable spray-dried potential probiotic lactobacilli using real-time PCR",
pages = "1472-1465",
number = "4",
volume = "64",
doi = "10.2298/ABS1204465R"
}

Radulović, Z., Mirković, N., Bogović-Matijašič, B., Petrušić, M. M., Petrović, T., Manojlović, V.,& Nedović, V.. (2012). Quantification of viable spray-dried potential probiotic lactobacilli using real-time PCR. in Archives of Biological Sciences
Srpsko biološko društvo, Beograd, i dr.., 64(4), 1465-1472.
https://doi.org/10.2298/ABS1204465R

Radulović Z, Mirković N, Bogović-Matijašič B, Petrušić MM, Petrović T, Manojlović V, Nedović V. Quantification of viable spray-dried potential probiotic lactobacilli using real-time PCR. in Archives of Biological Sciences. 2012;64(4):1465-1472.
doi:10.2298/ABS1204465R .

Radulović, Zorica, Mirković, Nemanja, Bogović-Matijašič, Bojana, Petrušić, Milica M., Petrović, Tanja, Manojlović, Verica, Nedović, Viktor, "Quantification of viable spray-dried potential probiotic lactobacilli using real-time PCR" in Archives of Biological Sciences, 64, no. 4 (2012):1465-1472,
https://doi.org/10.2298/ABS1204465R . .

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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