TY  - CONF
AU  - Vukašinović-Sekulić, Maja
AU  - Mojović, Ljiljana
AU  - Rakin, Marica
AU  - Bulatović, Maja
AU  - Tasić, Žaklina
PY  - 2013
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6200
AB  - In recent years, the increasing demand for various types of cheese has resulted in making a large amount of whey which is, despite a significant nutritional value, still insufficiently applied in the daily human diet. As the chemical composition of whey can vary depending on the quality and type of milk, the type of whey (acid or sweet) and the cheese processing, the aim of this study was to evaluate the activity of ten probiotic bacteria in different types of cheese wheys. Inoculated samples were fermented at 42°C for 24h and pH and titratable acidity (0SH) were evaluated after 6 and 24h. After 6h of incubation all tested isolates showed a better activity in the liquid goat whey than in other types of wheys used in this study. A considerable difference in the activity was noticed in samples inoculated with species Lactobacillus reuteri, Lactobacillus
johnsonii, Bifidobacterium bifidum and Propionibacterium freudenreichii ssp. shermanii, which indicates that the composition of the goat whey is particularly suitable for the growth of these species of probiotic bacteria. Generally, it can be concluded that all types of wheys have the potential to support the growth of probiotic bacteria which gives the possibility for producing functional fermented beverages.
PB  - Технолошки факултет, Лесковац
C3  - X SIMPOZIJUM «SAVREMENE TEHNOLOGIJE I PRIVREDNI RAZVOJ»
T1  - The activity of probiotic bacteria in different types of cheese wheys
SP  - 62
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6200
ER  - 

@conference{
author = "Vukašinović-Sekulić, Maja and Mojović, Ljiljana and Rakin, Marica and Bulatović, Maja and Tasić, Žaklina",
year = "2013",
abstract = "In recent years, the increasing demand for various types of cheese has resulted in making a large amount of whey which is, despite a significant nutritional value, still insufficiently applied in the daily human diet. As the chemical composition of whey can vary depending on the quality and type of milk, the type of whey (acid or sweet) and the cheese processing, the aim of this study was to evaluate the activity of ten probiotic bacteria in different types of cheese wheys. Inoculated samples were fermented at 42°C for 24h and pH and titratable acidity (0SH) were evaluated after 6 and 24h. After 6h of incubation all tested isolates showed a better activity in the liquid goat whey than in other types of wheys used in this study. A considerable difference in the activity was noticed in samples inoculated with species Lactobacillus reuteri, Lactobacillus
johnsonii, Bifidobacterium bifidum and Propionibacterium freudenreichii ssp. shermanii, which indicates that the composition of the goat whey is particularly suitable for the growth of these species of probiotic bacteria. Generally, it can be concluded that all types of wheys have the potential to support the growth of probiotic bacteria which gives the possibility for producing functional fermented beverages.",
publisher = "Технолошки факултет, Лесковац",
journal = "X SIMPOZIJUM «SAVREMENE TEHNOLOGIJE I PRIVREDNI RAZVOJ»",
title = "The activity of probiotic bacteria in different types of cheese wheys",
pages = "62",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6200"
}

Vukašinović-Sekulić, M., Mojović, L., Rakin, M., Bulatović, M.,& Tasić, Ž.. (2013). The activity of probiotic bacteria in different types of cheese wheys. in X SIMPOZIJUM «SAVREMENE TEHNOLOGIJE I PRIVREDNI RAZVOJ»
Технолошки факултет, Лесковац., 62.
https://hdl.handle.net/21.15107/rcub_technorep_6200

Vukašinović-Sekulić M, Mojović L, Rakin M, Bulatović M, Tasić Ž. The activity of probiotic bacteria in different types of cheese wheys. in X SIMPOZIJUM «SAVREMENE TEHNOLOGIJE I PRIVREDNI RAZVOJ». 2013;:62.
https://hdl.handle.net/21.15107/rcub_technorep_6200 .

Vukašinović-Sekulić, Maja, Mojović, Ljiljana, Rakin, Marica, Bulatović, Maja, Tasić, Žaklina, "The activity of probiotic bacteria in different types of cheese wheys" in X SIMPOZIJUM «SAVREMENE TEHNOLOGIJE I PRIVREDNI RAZVOJ» (2013):62,
https://hdl.handle.net/21.15107/rcub_technorep_6200 .

TY  - CONF
AU  - Vukašinović-Sekulić, Maja
AU  - Mojović, Ljiljana
AU  - Rakin, Marica
AU  - Bulatović, Maja
AU  - Tasić, Žaklina
PY  - 2013
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6202
AB  - Organoleptic characteristics of fermented dairy beverages largely depend on the proper selection of bacteria used for the construction of starter cultures and purpose of this study was to evaluate activity of eight two-component starter cultures in cow’s whey. During fermentation, some degree of symbiotic relationship betweenthe corresponding species of the genus Lactobacillus or Bifidobacterium bifidum and Streptococcus salivarius ssp. thermophilus was noticed, as fermentation time has been significantly reduced, in comparison
with single strains. All fermented whey beverages had satisfactory organoleptic characteristics and total bacterial count was greater than 106cfu/ml, so they fulfil criteria to call them probiotic beverages.
PB  - UNIVERSITY OF BELGRADE - TECHNICAL FACULTY IN BOR
C3  - XXI International Scientific and Professional Meeting "ECOLOGICAL TRUTH" Eco-Ist'13
T1  - Development starter cultures  for production functional beverages from cow's whey
EP  - 412
SP  - 406
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6202
ER  - 

@conference{
author = "Vukašinović-Sekulić, Maja and Mojović, Ljiljana and Rakin, Marica and Bulatović, Maja and Tasić, Žaklina",
year = "2013",
abstract = "Organoleptic characteristics of fermented dairy beverages largely depend on the proper selection of bacteria used for the construction of starter cultures and purpose of this study was to evaluate activity of eight two-component starter cultures in cow’s whey. During fermentation, some degree of symbiotic relationship betweenthe corresponding species of the genus Lactobacillus or Bifidobacterium bifidum and Streptococcus salivarius ssp. thermophilus was noticed, as fermentation time has been significantly reduced, in comparison
with single strains. All fermented whey beverages had satisfactory organoleptic characteristics and total bacterial count was greater than 106cfu/ml, so they fulfil criteria to call them probiotic beverages.",
publisher = "UNIVERSITY OF BELGRADE - TECHNICAL FACULTY IN BOR",
journal = "XXI International Scientific and Professional Meeting "ECOLOGICAL TRUTH" Eco-Ist'13",
title = "Development starter cultures  for production functional beverages from cow's whey",
pages = "412-406",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6202"
}

Vukašinović-Sekulić, M., Mojović, L., Rakin, M., Bulatović, M.,& Tasić, Ž.. (2013). Development starter cultures  for production functional beverages from cow's whey. in XXI International Scientific and Professional Meeting "ECOLOGICAL TRUTH" Eco-Ist'13
UNIVERSITY OF BELGRADE - TECHNICAL FACULTY IN BOR., 406-412.
https://hdl.handle.net/21.15107/rcub_technorep_6202

Vukašinović-Sekulić M, Mojović L, Rakin M, Bulatović M, Tasić Ž. Development starter cultures  for production functional beverages from cow's whey. in XXI International Scientific and Professional Meeting "ECOLOGICAL TRUTH" Eco-Ist'13. 2013;:406-412.
https://hdl.handle.net/21.15107/rcub_technorep_6202 .

Vukašinović-Sekulić, Maja, Mojović, Ljiljana, Rakin, Marica, Bulatović, Maja, Tasić, Žaklina, "Development starter cultures  for production functional beverages from cow's whey" in XXI International Scientific and Professional Meeting "ECOLOGICAL TRUTH" Eco-Ist'13 (2013):406-412,
https://hdl.handle.net/21.15107/rcub_technorep_6202 .

TY  - CONF
AU  - Vukašinović-Sekulić, Maja
AU  - Mojović, Ljijana
AU  - Rakin, Marica
AU  - Bulatović, Maja
AU  - Tasić, Žaklina
PY  - 2013
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6203
AB  - The largest part of the goat's milk is used in the manufacture of various type of cheeses,
where after production remain whey which is rich source of proteins, amino acids, vitamins
and minerals required for proper development and functioning of body. Currently fermented
beverages made from goat’s whey are not enough present in the market and the aim of this
study was to evaluate characteristics of nine different starter cultures formed from selected
strains of lactic acid bacteria and bifidobacteria. Before construction of starter cultures,
activity of nine selected strains was tested in goat’s whey measurement pH and titratable
acidity (0SH) after 6 and 24h of fermentation. Technological characteristics of these starter
cultures were compared with activity of commercial freeze dried starter culture (Lactoferm
ABY-6) containing: Streptococcus salivarius ssp. thermophilus 80%, Lactobacillus acidophilus
13%, Bifidobacterium bifidum 6% and Lactobacillus delbrueckii ssp. bulgaricus 1%.
Goat’s whey has proven to be a good substrate for the growth of all tested species of lactic
acid bacteria and Bifidobacterium bifidum NRRL B-41410. During fermentation, in a
constructed starter cultures some degree of symbiotic relationship between the corresponding
species of the genus Lactobacillus and Streptococcus salivarius ssp. thermophilus was
noticed, as fermentation time has been significantly reduced, in comparison with individual
strains. Shortest fermentation time to reach pH 4,60, was achieved with mixed starter culture
containing species Bifidobacterium bifidum and Streptococcus salivarius ssp. thermophilus
and single starter culture containing Bifidobacterium bifidum, 2.25 hours and 3 hours,
respectively. All the obtained fermented beverages had total number of viable cells greater
than 106 cfu/ml, which is a necessary prerequisite for fermented beverage to exert probiotic
effects. Fermented goat’s whey beverages had satisfactory organoleptic characteristics, and
during fermentation specific goat smell and taste are alleviated which is a especially
important for consumers who don’t prefer products from this type of milk.
PB  - Udruženje mikrobiologa Srbije
C3  - Udruženje mikrobiologa Srbije
T1  - PRODUCTION OF FUNCTIONAL BEVERAGES FROM GOAT’S WHEY
EP  - 2
SP  - 1
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6203
ER  - 

@conference{
author = "Vukašinović-Sekulić, Maja and Mojović, Ljijana and Rakin, Marica and Bulatović, Maja and Tasić, Žaklina",
year = "2013",
abstract = "The largest part of the goat's milk is used in the manufacture of various type of cheeses,
where after production remain whey which is rich source of proteins, amino acids, vitamins
and minerals required for proper development and functioning of body. Currently fermented
beverages made from goat’s whey are not enough present in the market and the aim of this
study was to evaluate characteristics of nine different starter cultures formed from selected
strains of lactic acid bacteria and bifidobacteria. Before construction of starter cultures,
activity of nine selected strains was tested in goat’s whey measurement pH and titratable
acidity (0SH) after 6 and 24h of fermentation. Technological characteristics of these starter
cultures were compared with activity of commercial freeze dried starter culture (Lactoferm
ABY-6) containing: Streptococcus salivarius ssp. thermophilus 80%, Lactobacillus acidophilus
13%, Bifidobacterium bifidum 6% and Lactobacillus delbrueckii ssp. bulgaricus 1%.
Goat’s whey has proven to be a good substrate for the growth of all tested species of lactic
acid bacteria and Bifidobacterium bifidum NRRL B-41410. During fermentation, in a
constructed starter cultures some degree of symbiotic relationship between the corresponding
species of the genus Lactobacillus and Streptococcus salivarius ssp. thermophilus was
noticed, as fermentation time has been significantly reduced, in comparison with individual
strains. Shortest fermentation time to reach pH 4,60, was achieved with mixed starter culture
containing species Bifidobacterium bifidum and Streptococcus salivarius ssp. thermophilus
and single starter culture containing Bifidobacterium bifidum, 2.25 hours and 3 hours,
respectively. All the obtained fermented beverages had total number of viable cells greater
than 106 cfu/ml, which is a necessary prerequisite for fermented beverage to exert probiotic
effects. Fermented goat’s whey beverages had satisfactory organoleptic characteristics, and
during fermentation specific goat smell and taste are alleviated which is a especially
important for consumers who don’t prefer products from this type of milk.",
publisher = "Udruženje mikrobiologa Srbije",
journal = "Udruženje mikrobiologa Srbije",
title = "PRODUCTION OF FUNCTIONAL BEVERAGES FROM GOAT’S WHEY",
pages = "2-1",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6203"
}

Vukašinović-Sekulić, M., Mojović, L., Rakin, M., Bulatović, M.,& Tasić, Ž.. (2013). PRODUCTION OF FUNCTIONAL BEVERAGES FROM GOAT’S WHEY. in Udruženje mikrobiologa Srbije
Udruženje mikrobiologa Srbije., 1-2.
https://hdl.handle.net/21.15107/rcub_technorep_6203

Vukašinović-Sekulić M, Mojović L, Rakin M, Bulatović M, Tasić Ž. PRODUCTION OF FUNCTIONAL BEVERAGES FROM GOAT’S WHEY. in Udruženje mikrobiologa Srbije. 2013;:1-2.
https://hdl.handle.net/21.15107/rcub_technorep_6203 .

Vukašinović-Sekulić, Maja, Mojović, Ljijana, Rakin, Marica, Bulatović, Maja, Tasić, Žaklina, "PRODUCTION OF FUNCTIONAL BEVERAGES FROM GOAT’S WHEY" in Udruženje mikrobiologa Srbije (2013):1-2,
https://hdl.handle.net/21.15107/rcub_technorep_6203 .