TY  - JOUR
AU  - Mirković, Nemanja
AU  - Kulas, Jelena
AU  - Miloradović, Zorana
AU  - Miljković, Marija
AU  - Tucović, Dina
AU  - Miočinović, Jelena
AU  - Jovcić, Branko
AU  - Mirkov, Ivana
AU  - Kojić, Milan
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5345
AB  - In last two decades, there has been a strong trend in the application of lactic acid bacteria as adjunctive cultures to control growth of spoilage and pathogenic bacteria in food. One of the most important properties that contribute to the application of these bacteria is the production of antimicrobial molecules. Lactococcus lactis subsp. lactis BGBU1-4, isolated from traditional brined cheese, produces thermostable bacteriocin named lactolisterin BU, with broad spectrum of activity against spoilage bacteria and foodborne pathogens. In this study, effect of strain BGBU1-4, as adjunct culture, on the numbers of Listeria monocytogenes ATCC19111 and Staphylococcus aureus LMM322 in artificially contaminated Quark-type, soft acid coagulated cheese, was examined. In addition, we analyzed influence of BGBU1-4 on chemical and sensory properties of the cheese, as well as immunological response of Albino oxford rats fed with Quark-type of cheese made using BGBU1-4 as adjunct culture. Results of this study revealed antibacterial potential of strain BGBU1-4 against L. monocytogenes ATCC19111 and S. aureus LMM322 in Quark-type cheese during 21 days of storage at 4 degrees C. Also, it was noticed the ability of BGBU1-4 to control the spontaneously grown yeasts and molds. Chemical composition and pH values of cheese containing BGBU1-4 were unchanged in comparison to control. The sensory quality scores showed that there was difference between cheese with and without adjunct culture in terms of flavor and oral texture, while for the odor and appearance no differences between two cheese variants were scored. Results of the immunological response of Albino rats fed with Quark-type cheese containing BGBU1-4 indicate absence of systematic inflammation. However, increased pro-inflammatory cytokines content (IL-1 beta, IL-6, IL-17) in intestine of rats fed with cheese containing BGBU1-4, concomitantly with unchanged anti-inflammatory cytokines suggests disruption of gut homeostasis and inflammation in this tissue. The changes caused by BGBU1-4 are reversible, system returns into homeostasis seven days after cessation of feeding with cheese containing BGBU1-4.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Control
T1  - Lactolisterin BU-producer Lactococcus lactis subsp. lactis BGBU1-4: Biocontrol of Listeria monocytogenes and Staphylocococcus aureus in fresh soft cheese and effect on immunological response of rats
VL  - 111
DO  - 10.1016/j.foodcont.2019.107076
ER  - 

@article{
author = "Mirković, Nemanja and Kulas, Jelena and Miloradović, Zorana and Miljković, Marija and Tucović, Dina and Miočinović, Jelena and Jovcić, Branko and Mirkov, Ivana and Kojić, Milan",
year = "2020",
abstract = "In last two decades, there has been a strong trend in the application of lactic acid bacteria as adjunctive cultures to control growth of spoilage and pathogenic bacteria in food. One of the most important properties that contribute to the application of these bacteria is the production of antimicrobial molecules. Lactococcus lactis subsp. lactis BGBU1-4, isolated from traditional brined cheese, produces thermostable bacteriocin named lactolisterin BU, with broad spectrum of activity against spoilage bacteria and foodborne pathogens. In this study, effect of strain BGBU1-4, as adjunct culture, on the numbers of Listeria monocytogenes ATCC19111 and Staphylococcus aureus LMM322 in artificially contaminated Quark-type, soft acid coagulated cheese, was examined. In addition, we analyzed influence of BGBU1-4 on chemical and sensory properties of the cheese, as well as immunological response of Albino oxford rats fed with Quark-type of cheese made using BGBU1-4 as adjunct culture. Results of this study revealed antibacterial potential of strain BGBU1-4 against L. monocytogenes ATCC19111 and S. aureus LMM322 in Quark-type cheese during 21 days of storage at 4 degrees C. Also, it was noticed the ability of BGBU1-4 to control the spontaneously grown yeasts and molds. Chemical composition and pH values of cheese containing BGBU1-4 were unchanged in comparison to control. The sensory quality scores showed that there was difference between cheese with and without adjunct culture in terms of flavor and oral texture, while for the odor and appearance no differences between two cheese variants were scored. Results of the immunological response of Albino rats fed with Quark-type cheese containing BGBU1-4 indicate absence of systematic inflammation. However, increased pro-inflammatory cytokines content (IL-1 beta, IL-6, IL-17) in intestine of rats fed with cheese containing BGBU1-4, concomitantly with unchanged anti-inflammatory cytokines suggests disruption of gut homeostasis and inflammation in this tissue. The changes caused by BGBU1-4 are reversible, system returns into homeostasis seven days after cessation of feeding with cheese containing BGBU1-4.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Control",
title = "Lactolisterin BU-producer Lactococcus lactis subsp. lactis BGBU1-4: Biocontrol of Listeria monocytogenes and Staphylocococcus aureus in fresh soft cheese and effect on immunological response of rats",
volume = "111",
doi = "10.1016/j.foodcont.2019.107076"
}

Mirković, N., Kulas, J., Miloradović, Z., Miljković, M., Tucović, D., Miočinović, J., Jovcić, B., Mirkov, I.,& Kojić, M.. (2020). Lactolisterin BU-producer Lactococcus lactis subsp. lactis BGBU1-4: Biocontrol of Listeria monocytogenes and Staphylocococcus aureus in fresh soft cheese and effect on immunological response of rats. in Food Control
Elsevier Sci Ltd, Oxford., 111.
https://doi.org/10.1016/j.foodcont.2019.107076

Mirković N, Kulas J, Miloradović Z, Miljković M, Tucović D, Miočinović J, Jovcić B, Mirkov I, Kojić M. Lactolisterin BU-producer Lactococcus lactis subsp. lactis BGBU1-4: Biocontrol of Listeria monocytogenes and Staphylocococcus aureus in fresh soft cheese and effect on immunological response of rats. in Food Control. 2020;111.
doi:10.1016/j.foodcont.2019.107076 .

Mirković, Nemanja, Kulas, Jelena, Miloradović, Zorana, Miljković, Marija, Tucović, Dina, Miočinović, Jelena, Jovcić, Branko, Mirkov, Ivana, Kojić, Milan, "Lactolisterin BU-producer Lactococcus lactis subsp. lactis BGBU1-4: Biocontrol of Listeria monocytogenes and Staphylocococcus aureus in fresh soft cheese and effect on immunological response of rats" in Food Control, 111 (2020),
https://doi.org/10.1016/j.foodcont.2019.107076 . .

TY  - JOUR
AU  - Jokić, G.
AU  - Vukša, Marina
AU  - Dedović, Suzana
AU  - Stojnić, Bojan
AU  - Kataranovski, Dragan
AU  - Kljajić, Petar
AU  - Jacević, Vesna
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3445
AB  - We examined the acceptance and palatability of baits containing different contents of sodium selenite as a rodenticide, in Swiss mice under laboratory conditions. In a no-choice and choice feeding test, the animals were exposed to baits containing 0.1, 0.05, 0.025 and 0.0125% of sodium selenite. The total bait consumption by Swiss mice in the no-choice feeding test was highly negatively correlated, while total sodium selenite intake was medium-positively correlated to the sodium selenite content in the bait. In the same test, daily intakes significantly depended on the content of sodium selenite in the bait, while the exposure and associated interactions of contents of sodium selenite and exposure had no statistically significant impact. Baits with sodium selenite contents of 0.05 and 0.1% had the most lethal effects. The negative impact of the sodium selenite content on bait acceptance and palatability was confirmed in choice feeding tests. Baits containing 0.05 and 0.1% of sodium selenite displayed the biological potential to be used as a rodenticide. It is necessary to improve its insufficient acceptability and palatability by adding adequate additives to the bait. The results of this study should be verified in experiments with wild rodents.
PB  - Srpsko biološko društvo, Beograd, i dr.
T2  - Archives of Biological Sciences
T1  - Rodenticide efficacy of sodium selenite baits in laboratory conditions
EP  - 1089
IS  - 3
SP  - 1083
VL  - 66
DO  - 10.2298/ABS1403083J
ER  - 

@article{
author = "Jokić, G. and Vukša, Marina and Dedović, Suzana and Stojnić, Bojan and Kataranovski, Dragan and Kljajić, Petar and Jacević, Vesna",
year = "2014",
abstract = "We examined the acceptance and palatability of baits containing different contents of sodium selenite as a rodenticide, in Swiss mice under laboratory conditions. In a no-choice and choice feeding test, the animals were exposed to baits containing 0.1, 0.05, 0.025 and 0.0125% of sodium selenite. The total bait consumption by Swiss mice in the no-choice feeding test was highly negatively correlated, while total sodium selenite intake was medium-positively correlated to the sodium selenite content in the bait. In the same test, daily intakes significantly depended on the content of sodium selenite in the bait, while the exposure and associated interactions of contents of sodium selenite and exposure had no statistically significant impact. Baits with sodium selenite contents of 0.05 and 0.1% had the most lethal effects. The negative impact of the sodium selenite content on bait acceptance and palatability was confirmed in choice feeding tests. Baits containing 0.05 and 0.1% of sodium selenite displayed the biological potential to be used as a rodenticide. It is necessary to improve its insufficient acceptability and palatability by adding adequate additives to the bait. The results of this study should be verified in experiments with wild rodents.",
publisher = "Srpsko biološko društvo, Beograd, i dr.",
journal = "Archives of Biological Sciences",
title = "Rodenticide efficacy of sodium selenite baits in laboratory conditions",
pages = "1089-1083",
number = "3",
volume = "66",
doi = "10.2298/ABS1403083J"
}

Jokić, G., Vukša, M., Dedović, S., Stojnić, B., Kataranovski, D., Kljajić, P.,& Jacević, V.. (2014). Rodenticide efficacy of sodium selenite baits in laboratory conditions. in Archives of Biological Sciences
Srpsko biološko društvo, Beograd, i dr.., 66(3), 1083-1089.
https://doi.org/10.2298/ABS1403083J

Jokić G, Vukša M, Dedović S, Stojnić B, Kataranovski D, Kljajić P, Jacević V. Rodenticide efficacy of sodium selenite baits in laboratory conditions. in Archives of Biological Sciences. 2014;66(3):1083-1089.
doi:10.2298/ABS1403083J .

Jokić, G., Vukša, Marina, Dedović, Suzana, Stojnić, Bojan, Kataranovski, Dragan, Kljajić, Petar, Jacević, Vesna, "Rodenticide efficacy of sodium selenite baits in laboratory conditions" in Archives of Biological Sciences, 66, no. 3 (2014):1083-1089,
https://doi.org/10.2298/ABS1403083J . .

TY  - JOUR
AU  - Jokić, Goran
AU  - Vukša, Marina
AU  - Djedović, Suzana
AU  - Stojnić, Bojan
AU  - Kataranovski, Dragan
AU  - Šćepović, Tanja
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3189
AB  - The aim of our study was to investigate the possibility of application of essential oils as additives in cereal-based rodenticide baits, at rates which prevent mould development and are applicable in humane medicine. Also, the purpose of these oils would be to extend the utility value of baits and reduce the use of antifungal ingredients that usually affect bait acceptance. The effects of essential oils of ten different plant species, applied at rates of one and two ml per kg of plain bait, on bait acceptance and palatability in choice feeding tests for Swiss mice were studied under controlled laboratory conditions. Baits were prepared according to relevant EPPO standards (2004). The effects of essential oils on bait acceptance and palatability for Swiss mice were determined in choice feeding tests using a formula by Johnson and Prescott (1994). There was no significant statistical difference in effects between groups and sexes regarding weight change in the experiment. During the experiment and recovery period, neither change in mice behavior no deaths were observed. Cinnamon and anise essential oils, commonly used as attractants, and clove oil, were most effective because they had no negative effect on bait acceptance and palatability, while fenchel and bergamot oils showed repellent activity that grew as the oil content in baits increased.
AB  - Namera istraživanja je bila da se utvrdi mogućnost primene ispitivanih esencijalnih ulja u rodenticidnim mamcima kao potencijalnih dodataka, u količinama kojima bi se onemogućio razvoj plesni i koje su primenjive u humanoj medicini. Na taj način, primenom ovih esencijalnih ulja produžila bi se upotrebna vrednost mamaka i redukovala količina primene konzervanasa, koji najčešće negativno utiču na prihvatljivost mamaka. Pod kontrolisanim laboratorijskim uslovima, u testu sa izborom hrane, utvrđivan je uticaj esencijalnih ulja deset različitih vrsta biljaka, u količinama od 1 i 2 ml/kg placebo mamca na prihvatljivost i palatabilnost za jedinke domaćeg miša, soja Swiss. Ispitivani mamci su pripremljeni u skladu sa metodom EPPO (2004) standarda. Uticaj esencijalnih ulja na prihvatljivost i palatabilnost mamaka je izračunat na osnovu proporcije koju su predložili Johnson i Prescott (1994). Nisu utvrđene statistički značajne razlike u težinama između slučajno odabranih grupa eksperimentalnih jedinki. Tokom eksperimenta i u periodu oporavka nisu zabeležene promene u ponašanju eksperimentalnih jedinki, kao ni uginuća. Esencijalna ulja cimeta i anisa, koji se i inače koriste kao atraktanti, i ulje karanfilića, ispoljili su najbolje efekte, odnosno nisu negativno uticali na prihvatljivost i palatabilnost, dok su ulja morača i bergamota ispoljili repelentno dejstvo, koje je bilo izraženije povećavanjem sadržaja ulja u mamcima.
PB  - Institut za pesticide i zaštitu životne sredine, Beograd i Društvo za zaštitu bilja Srbije, Beograd
T2  - Pesticidi i fitomedicina
T1  - Effects of different essential oils on the acceptability and palatability of cereal-based baits for laboratory mice
T1  - Uticaj različitih esencijalnih ulja na prihvatljivost i palatabilnost mamaca na bazi žitarica za laboratorijskog miša
EP  - 116
IS  - 2
SP  - 111
VL  - 28
DO  - 10.2298/PIF1302111J
ER  - 

@article{
author = "Jokić, Goran and Vukša, Marina and Djedović, Suzana and Stojnić, Bojan and Kataranovski, Dragan and Šćepović, Tanja",
year = "2013",
abstract = "The aim of our study was to investigate the possibility of application of essential oils as additives in cereal-based rodenticide baits, at rates which prevent mould development and are applicable in humane medicine. Also, the purpose of these oils would be to extend the utility value of baits and reduce the use of antifungal ingredients that usually affect bait acceptance. The effects of essential oils of ten different plant species, applied at rates of one and two ml per kg of plain bait, on bait acceptance and palatability in choice feeding tests for Swiss mice were studied under controlled laboratory conditions. Baits were prepared according to relevant EPPO standards (2004). The effects of essential oils on bait acceptance and palatability for Swiss mice were determined in choice feeding tests using a formula by Johnson and Prescott (1994). There was no significant statistical difference in effects between groups and sexes regarding weight change in the experiment. During the experiment and recovery period, neither change in mice behavior no deaths were observed. Cinnamon and anise essential oils, commonly used as attractants, and clove oil, were most effective because they had no negative effect on bait acceptance and palatability, while fenchel and bergamot oils showed repellent activity that grew as the oil content in baits increased., Namera istraživanja je bila da se utvrdi mogućnost primene ispitivanih esencijalnih ulja u rodenticidnim mamcima kao potencijalnih dodataka, u količinama kojima bi se onemogućio razvoj plesni i koje su primenjive u humanoj medicini. Na taj način, primenom ovih esencijalnih ulja produžila bi se upotrebna vrednost mamaka i redukovala količina primene konzervanasa, koji najčešće negativno utiču na prihvatljivost mamaka. Pod kontrolisanim laboratorijskim uslovima, u testu sa izborom hrane, utvrđivan je uticaj esencijalnih ulja deset različitih vrsta biljaka, u količinama od 1 i 2 ml/kg placebo mamca na prihvatljivost i palatabilnost za jedinke domaćeg miša, soja Swiss. Ispitivani mamci su pripremljeni u skladu sa metodom EPPO (2004) standarda. Uticaj esencijalnih ulja na prihvatljivost i palatabilnost mamaka je izračunat na osnovu proporcije koju su predložili Johnson i Prescott (1994). Nisu utvrđene statistički značajne razlike u težinama između slučajno odabranih grupa eksperimentalnih jedinki. Tokom eksperimenta i u periodu oporavka nisu zabeležene promene u ponašanju eksperimentalnih jedinki, kao ni uginuća. Esencijalna ulja cimeta i anisa, koji se i inače koriste kao atraktanti, i ulje karanfilića, ispoljili su najbolje efekte, odnosno nisu negativno uticali na prihvatljivost i palatabilnost, dok su ulja morača i bergamota ispoljili repelentno dejstvo, koje je bilo izraženije povećavanjem sadržaja ulja u mamcima.",
publisher = "Institut za pesticide i zaštitu životne sredine, Beograd i Društvo za zaštitu bilja Srbije, Beograd",
journal = "Pesticidi i fitomedicina",
title = "Effects of different essential oils on the acceptability and palatability of cereal-based baits for laboratory mice, Uticaj različitih esencijalnih ulja na prihvatljivost i palatabilnost mamaca na bazi žitarica za laboratorijskog miša",
pages = "116-111",
number = "2",
volume = "28",
doi = "10.2298/PIF1302111J"
}

Jokić, G., Vukša, M., Djedović, S., Stojnić, B., Kataranovski, D.,& Šćepović, T.. (2013). Effects of different essential oils on the acceptability and palatability of cereal-based baits for laboratory mice. in Pesticidi i fitomedicina
Institut za pesticide i zaštitu životne sredine, Beograd i Društvo za zaštitu bilja Srbije, Beograd., 28(2), 111-116.
https://doi.org/10.2298/PIF1302111J

Jokić G, Vukša M, Djedović S, Stojnić B, Kataranovski D, Šćepović T. Effects of different essential oils on the acceptability and palatability of cereal-based baits for laboratory mice. in Pesticidi i fitomedicina. 2013;28(2):111-116.
doi:10.2298/PIF1302111J .

Jokić, Goran, Vukša, Marina, Djedović, Suzana, Stojnić, Bojan, Kataranovski, Dragan, Šćepović, Tanja, "Effects of different essential oils on the acceptability and palatability of cereal-based baits for laboratory mice" in Pesticidi i fitomedicina, 28, no. 2 (2013):111-116,
https://doi.org/10.2298/PIF1302111J . .