TY  - JOUR
AU  - Joković, Nataša
AU  - Vukašinović-Sekulić, Maja
AU  - Veljović, Katarina
AU  - Tolinacki, Maja
AU  - Topisirović, Ljubiša
PY  - 2011
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1824
AB  - Two hundred thirteen non-starter lactic acid bacteria isolated from Radan cheese during ripening were identified with both a classical biochemical test and rep-PCR with (GTG)5 primer. For most isolates, which belong to the Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus paraplantarum and Enterococcus faecium, a phenotypic identification was in good agreement with rep-PCR identification. Lactococeus lactis subsp. lactis, Enterococcus faecium and subspecies from the Lenconostoc mesenteroides group were the dominant population of lactic acid bacteria in cheese until 10 days of ripening and only one Streptococcus thermophilus strain was isolated from the 5-day-old cheese sample. As ripening progressed, Lactobacillus plantarum became the predominant species together with the group of heterofermentative species of lactobacilli that could not be precisely identified with rep-PCR.
PB  - University of Belgrade, University of Novi Sad
T2  - Archives of Biological Sciences
T1  - Characterization of non-starter lactic acid bacteria in traditionally produced home-made Radan cheese during ripening
EP  - 10
IS  - 1
SP  - 1
VL  - 63
UR  - https://hdl.handle.net/21.15107/rcub_technorep_1824
ER  - 

@article{
author = "Joković, Nataša and Vukašinović-Sekulić, Maja and Veljović, Katarina and Tolinacki, Maja and Topisirović, Ljubiša",
year = "2011",
abstract = "Two hundred thirteen non-starter lactic acid bacteria isolated from Radan cheese during ripening were identified with both a classical biochemical test and rep-PCR with (GTG)5 primer. For most isolates, which belong to the Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus paraplantarum and Enterococcus faecium, a phenotypic identification was in good agreement with rep-PCR identification. Lactococeus lactis subsp. lactis, Enterococcus faecium and subspecies from the Lenconostoc mesenteroides group were the dominant population of lactic acid bacteria in cheese until 10 days of ripening and only one Streptococcus thermophilus strain was isolated from the 5-day-old cheese sample. As ripening progressed, Lactobacillus plantarum became the predominant species together with the group of heterofermentative species of lactobacilli that could not be precisely identified with rep-PCR.",
publisher = "University of Belgrade, University of Novi Sad",
journal = "Archives of Biological Sciences",
title = "Characterization of non-starter lactic acid bacteria in traditionally produced home-made Radan cheese during ripening",
pages = "10-1",
number = "1",
volume = "63",
url = "https://hdl.handle.net/21.15107/rcub_technorep_1824"
}

Joković, N., Vukašinović-Sekulić, M., Veljović, K., Tolinacki, M.,& Topisirović, L.. (2011). Characterization of non-starter lactic acid bacteria in traditionally produced home-made Radan cheese during ripening. in Archives of Biological Sciences
University of Belgrade, University of Novi Sad., 63(1), 1-10.
https://hdl.handle.net/21.15107/rcub_technorep_1824

Joković N, Vukašinović-Sekulić M, Veljović K, Tolinacki M, Topisirović L. Characterization of non-starter lactic acid bacteria in traditionally produced home-made Radan cheese during ripening. in Archives of Biological Sciences. 2011;63(1):1-10.
https://hdl.handle.net/21.15107/rcub_technorep_1824 .

Joković, Nataša, Vukašinović-Sekulić, Maja, Veljović, Katarina, Tolinacki, Maja, Topisirović, Ljubiša, "Characterization of non-starter lactic acid bacteria in traditionally produced home-made Radan cheese during ripening" in Archives of Biological Sciences, 63, no. 1 (2011):1-10,
https://hdl.handle.net/21.15107/rcub_technorep_1824 .

TY  - JOUR
AU  - Marković, Milica
AU  - Markov, Siniša
AU  - Pejin, Dušanka
AU  - Mojović, Ljiljana
AU  - Vukašinović-Sekulić, Maja
AU  - Pejin, Jelena
AU  - Joković, Nataša
PY  - 2011
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1849
AB  - Triticale stillage is a by-product of bioethanol production. A research study was conducted in order to see if triticale stillage is adequate for lactic acid bacteria growth and lactic acid fermentation. Three Lactobacillus strains: Lactobacillus fermentum NRRL-B-75624, Lactobacillus fermentum PL-1, and Lactobacillus plantarum PL-4 were taken into consideration. Lactic acid fermentation was monitored by measuring pH value and titratable acidity. Lactobacillus fermentum PL-1 had the greatest decrease of pH values and increase of titratable acidity so it was chosen for future work. During the research, it was investigated how nutrient composition of triticale stillage and CaCO3 can influence lactic acid fermentation and CaCO3 role in cell protection. The nutrient composition of triticale stillage was satisfactory for lactic acid fermentation. The addition of CaCO3 helped in lactic acid fermentation. Although the titratable acidity in the samples with CaCO3 was lower than in the samples without CaCO3, the number of viable cells was higher for the samples with CaCO3, which showed that CaCO3 protected lactic acid cells from inhibition by lactic acid.
AB  - Džibra tritikalea predstavlja jedan od sporednih produkata tokom proizvodnje bioetanola. Glavna ideja istraživanja je bila da se istraži pogodnost džibre tritikalea kao podloge za uzgajanje bakterija mlečne kiseline i mlečnokiselinsku fermentaciju. Tokom rada su ispitivana tri soja bakterija mlečne kiseline: Lactobacillus fermentum NRRL-B-75624, Lactobacillus fermentum PL-1 i Lactobacillus plantarum PL-4. Tok mlečno-kiselinske fermentacije praćen je merenjem pH vrednosti uzorka, kao i određivanjem titrabilne kiselosti. Kod Lactobacillus fermentum PL-1 je zabeleženo najveće sniženje pH vrednosti, kao i porast titrabilne kiselosti, te je iz tih razloga izabran za dalji tok rada. Istraživanje je bilo usmereno i na to kako hranjivi sastav podloge i dodatak CaCO3 utiču na mlečno-kiselinsku fermentaciju, kao i na zaštitnu ulogu CaCO3 na ćelije bakterija mlečne kiseline. Hranjivi sastav džibre tritikalea se pokazao kao kompletna podloga za odvijanje mlečno-kiselinske fermentacije. Titrabilna kiselost je bila niža kod uzoraka sa dodatkom CaCO3, u odnosu na uzorke kojima nije dodat CaCO3, zbog formiranja Ca-laktata. Istovremeno je zabeležen veći broj vijabilnih ćelija u uzorcima kod kojih je dodat CaCO3, što ukazuje da CaCO3 ima zaštitnu ulogu na ćelije bakterija mlečne kiseline.
PB  - Association of the Chemical Engineers of Serbia
T2  - Chemical Industry & Chemical Engineering Quarterly
T1  - The possibility of lactic acid fermentation in the Triticale stillage
T1  - Mogućnost mlečno-kiselinske fermentacije na džibri tritikalea
EP  - 162
IS  - 2
SP  - 153
VL  - 17
DO  - 10.2298/CICEQ100916065M
ER  - 

@article{
author = "Marković, Milica and Markov, Siniša and Pejin, Dušanka and Mojović, Ljiljana and Vukašinović-Sekulić, Maja and Pejin, Jelena and Joković, Nataša",
year = "2011",
abstract = "Triticale stillage is a by-product of bioethanol production. A research study was conducted in order to see if triticale stillage is adequate for lactic acid bacteria growth and lactic acid fermentation. Three Lactobacillus strains: Lactobacillus fermentum NRRL-B-75624, Lactobacillus fermentum PL-1, and Lactobacillus plantarum PL-4 were taken into consideration. Lactic acid fermentation was monitored by measuring pH value and titratable acidity. Lactobacillus fermentum PL-1 had the greatest decrease of pH values and increase of titratable acidity so it was chosen for future work. During the research, it was investigated how nutrient composition of triticale stillage and CaCO3 can influence lactic acid fermentation and CaCO3 role in cell protection. The nutrient composition of triticale stillage was satisfactory for lactic acid fermentation. The addition of CaCO3 helped in lactic acid fermentation. Although the titratable acidity in the samples with CaCO3 was lower than in the samples without CaCO3, the number of viable cells was higher for the samples with CaCO3, which showed that CaCO3 protected lactic acid cells from inhibition by lactic acid., Džibra tritikalea predstavlja jedan od sporednih produkata tokom proizvodnje bioetanola. Glavna ideja istraživanja je bila da se istraži pogodnost džibre tritikalea kao podloge za uzgajanje bakterija mlečne kiseline i mlečnokiselinsku fermentaciju. Tokom rada su ispitivana tri soja bakterija mlečne kiseline: Lactobacillus fermentum NRRL-B-75624, Lactobacillus fermentum PL-1 i Lactobacillus plantarum PL-4. Tok mlečno-kiselinske fermentacije praćen je merenjem pH vrednosti uzorka, kao i određivanjem titrabilne kiselosti. Kod Lactobacillus fermentum PL-1 je zabeleženo najveće sniženje pH vrednosti, kao i porast titrabilne kiselosti, te je iz tih razloga izabran za dalji tok rada. Istraživanje je bilo usmereno i na to kako hranjivi sastav podloge i dodatak CaCO3 utiču na mlečno-kiselinsku fermentaciju, kao i na zaštitnu ulogu CaCO3 na ćelije bakterija mlečne kiseline. Hranjivi sastav džibre tritikalea se pokazao kao kompletna podloga za odvijanje mlečno-kiselinske fermentacije. Titrabilna kiselost je bila niža kod uzoraka sa dodatkom CaCO3, u odnosu na uzorke kojima nije dodat CaCO3, zbog formiranja Ca-laktata. Istovremeno je zabeležen veći broj vijabilnih ćelija u uzorcima kod kojih je dodat CaCO3, što ukazuje da CaCO3 ima zaštitnu ulogu na ćelije bakterija mlečne kiseline.",
publisher = "Association of the Chemical Engineers of Serbia",
journal = "Chemical Industry & Chemical Engineering Quarterly",
title = "The possibility of lactic acid fermentation in the Triticale stillage, Mogućnost mlečno-kiselinske fermentacije na džibri tritikalea",
pages = "162-153",
number = "2",
volume = "17",
doi = "10.2298/CICEQ100916065M"
}

Marković, M., Markov, S., Pejin, D., Mojović, L., Vukašinović-Sekulić, M., Pejin, J.,& Joković, N.. (2011). The possibility of lactic acid fermentation in the Triticale stillage. in Chemical Industry & Chemical Engineering Quarterly
Association of the Chemical Engineers of Serbia., 17(2), 153-162.
https://doi.org/10.2298/CICEQ100916065M

Marković M, Markov S, Pejin D, Mojović L, Vukašinović-Sekulić M, Pejin J, Joković N. The possibility of lactic acid fermentation in the Triticale stillage. in Chemical Industry & Chemical Engineering Quarterly. 2011;17(2):153-162.
doi:10.2298/CICEQ100916065M .

Marković, Milica, Markov, Siniša, Pejin, Dušanka, Mojović, Ljiljana, Vukašinović-Sekulić, Maja, Pejin, Jelena, Joković, Nataša, "The possibility of lactic acid fermentation in the Triticale stillage" in Chemical Industry & Chemical Engineering Quarterly, 17, no. 2 (2011):153-162,
https://doi.org/10.2298/CICEQ100916065M . .

TY  - CONF
AU  - Marković, Milica
AU  - Markov, Siniša
AU  - Pejin, Dušanka
AU  - Mojović, Ljiljana
AU  - Vukašinović, Maja
AU  - Pejin, Jelena
AU  - Joković, Nataša
PY  - 2010
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6303
AB  - Triticale is a very applicable crop for bioethanol production, and also provides a stillage that can be used as a feed. The main aim of this research was to investigate the possibility of transformation of unused stillage carbohydrate after bioethanol prooduction into the lactis acid fermentation, in order to produce a natural feed preservative. In this study Lactobacillus fermentum Pl-1 was used. Different pre-treatment were done during the preparation of bioethanol fermentation (by triticale autoamylolytic enzymes, technical enzymes and ultrasound), and thus 4 different samples of stillage were prepared. CaCO3 was added in one part of the samples. Results indicated a good conversion factor of glucose into the lactic acid, up to 1.55 after 72 hours of the treatment. The sample pre-treated only by triticale autoamylolytic enzymes had a small part of carbohydrtes utilised during the stillage preparation. As a result, there was more glucose available for lactic acid fermentation. Added CaCo3 probably improved the protection of Lactobacillus fermentum PL-1 cells, but it was not possible to see a real glucose conversion factor due to Ca-lactate formation. Therefore, the stillage produced after the bioethanol production is a very good medium for lactic acid production
PB  - Beograd : Tehnološko-metalurški fakultet Univerziteta
C3  - Knjiga izvoda radova / Nacionalna konferencija sa međunarodnim učešćem Biotehnologija za održivi razvoj, Beograd, 24-26.11. 2010. godine
T1  - Primena džibre tritikalea za proizvodnju mlečne kiseline
T1  - Triticale stillage appliance for lactic acid production
EP  - 33
SP  - 32
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6303
ER  - 

@conference{
author = "Marković, Milica and Markov, Siniša and Pejin, Dušanka and Mojović, Ljiljana and Vukašinović, Maja and Pejin, Jelena and Joković, Nataša",
year = "2010",
abstract = "Triticale is a very applicable crop for bioethanol production, and also provides a stillage that can be used as a feed. The main aim of this research was to investigate the possibility of transformation of unused stillage carbohydrate after bioethanol prooduction into the lactis acid fermentation, in order to produce a natural feed preservative. In this study Lactobacillus fermentum Pl-1 was used. Different pre-treatment were done during the preparation of bioethanol fermentation (by triticale autoamylolytic enzymes, technical enzymes and ultrasound), and thus 4 different samples of stillage were prepared. CaCO3 was added in one part of the samples. Results indicated a good conversion factor of glucose into the lactic acid, up to 1.55 after 72 hours of the treatment. The sample pre-treated only by triticale autoamylolytic enzymes had a small part of carbohydrtes utilised during the stillage preparation. As a result, there was more glucose available for lactic acid fermentation. Added CaCo3 probably improved the protection of Lactobacillus fermentum PL-1 cells, but it was not possible to see a real glucose conversion factor due to Ca-lactate formation. Therefore, the stillage produced after the bioethanol production is a very good medium for lactic acid production",
publisher = "Beograd : Tehnološko-metalurški fakultet Univerziteta",
journal = "Knjiga izvoda radova / Nacionalna konferencija sa međunarodnim učešćem Biotehnologija za održivi razvoj, Beograd, 24-26.11. 2010. godine",
title = "Primena džibre tritikalea za proizvodnju mlečne kiseline, Triticale stillage appliance for lactic acid production",
pages = "33-32",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6303"
}

Marković, M., Markov, S., Pejin, D., Mojović, L., Vukašinović, M., Pejin, J.,& Joković, N.. (2010). Primena džibre tritikalea za proizvodnju mlečne kiseline. in Knjiga izvoda radova / Nacionalna konferencija sa međunarodnim učešćem Biotehnologija za održivi razvoj, Beograd, 24-26.11. 2010. godine
Beograd : Tehnološko-metalurški fakultet Univerziteta., 32-33.
https://hdl.handle.net/21.15107/rcub_technorep_6303

Marković M, Markov S, Pejin D, Mojović L, Vukašinović M, Pejin J, Joković N. Primena džibre tritikalea za proizvodnju mlečne kiseline. in Knjiga izvoda radova / Nacionalna konferencija sa međunarodnim učešćem Biotehnologija za održivi razvoj, Beograd, 24-26.11. 2010. godine. 2010;:32-33.
https://hdl.handle.net/21.15107/rcub_technorep_6303 .

Marković, Milica, Markov, Siniša, Pejin, Dušanka, Mojović, Ljiljana, Vukašinović, Maja, Pejin, Jelena, Joković, Nataša, "Primena džibre tritikalea za proizvodnju mlečne kiseline" in Knjiga izvoda radova / Nacionalna konferencija sa međunarodnim učešćem Biotehnologija za održivi razvoj, Beograd, 24-26.11. 2010. godine (2010):32-33,
https://hdl.handle.net/21.15107/rcub_technorep_6303 .

TY  - JOUR
AU  - Joković, Nataša
AU  - Savić, Dragiša
AU  - Vukašinović-Sekulić, Maja
AU  - Topisirović, Ljubiša
PY  - 2005
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/800
AB  - Isolation of lactic acid bacteria from artisanal dairy products is base for selection of new strains with properties which are important for their industrial application. In this work, characterization of 69 strains isolated from home-made cheese from mountain Radan was done. Characterization of isolates included examination of their acidifying activity, proteolytic activity and production of diacetyl exopolysaccharides and antimicrobial substances. Isolates from genus Lactococcus showed the best acidifying activity, while lactobacilli grew slowly in milk. The most isolates from genera Lactococcus i Lactobacillus synthesized extracellular proteinases, while isolates identified as Enterococcus faecium and Leuconostoc mesenteroides showed weak acidifying activity. Two isolates of Lactococcus lactis subsp. lactis biovar. diacetylactis, all isolates of En. faecium with typical phenotypical characteristics and 3 isolates of the genus Lactobacillus were able to produce diacetyl. All isolates identified as Ln. mesenteroides (except one identified as subspecies cremoris) were able to produce dextran growing on medium with sucrose and also some isolates from the genus Lactobacillus produced exopolysaccharides. Only two isolates of En. faecium produced bacteriocins.
AB  - U ovom radu urađena je karakterizacija 69 izolata bakterija mlečne kiseline izolovanih iz domaćeg sira sa planine Radan. Karakterizacija izolata je obuhvatala ispitivanje aktivnosti izolata u mleku kao i sintezu diacetila egzopolisaharida i bakteriocina. Izolati iz roda Lactococcus najviše snižavaju pH vrednost inokulisanog mleka, dok laktobacili najslabije rastu u mleku. Sinteza diacetila je detektovana kod dva izolata koja pripadaju biovarijetetu Lactococcus lactis subsp. lactis biovar. diacetylactis, kod svih izolata iz roda Enterococcus sa tipičnim fenotipskim karakteristikama i kod tri izolata iz roda Lactobacillus. Svi izolati koji pripadaju vrsti Ln. mesenteroides (osim jednog koji pripada podvrsti cremoris) poseduju sposobnost sinteze dekstrana prilikom rasta na podlozi sa saharozom, dok nekoliko izolata iz roda Lactobacillus pokazuju sposobnost sinteze egzopolisaharida. Bakteriocine sintetišu samo dva izolata koja pripadaju vrsti En. faecium.
PB  - Univerzitet u Nišu - Tehnološki fakultet, Leskovac
T2  - Zbornik radova Tehnološkog fakulteta, Leskovac
T1  - Technological characterization of lactic acid bacteria isolated from Radan’s cheese
T1  - Karakterizacija tehnoloških osobina bakterija mlečne kiseline izolovanih iz sira sa planine Radan
EP  - 126
IS  - 14
SP  - 115
UR  - https://hdl.handle.net/21.15107/rcub_technorep_800
ER  - 

@article{
author = "Joković, Nataša and Savić, Dragiša and Vukašinović-Sekulić, Maja and Topisirović, Ljubiša",
year = "2005",
abstract = "Isolation of lactic acid bacteria from artisanal dairy products is base for selection of new strains with properties which are important for their industrial application. In this work, characterization of 69 strains isolated from home-made cheese from mountain Radan was done. Characterization of isolates included examination of their acidifying activity, proteolytic activity and production of diacetyl exopolysaccharides and antimicrobial substances. Isolates from genus Lactococcus showed the best acidifying activity, while lactobacilli grew slowly in milk. The most isolates from genera Lactococcus i Lactobacillus synthesized extracellular proteinases, while isolates identified as Enterococcus faecium and Leuconostoc mesenteroides showed weak acidifying activity. Two isolates of Lactococcus lactis subsp. lactis biovar. diacetylactis, all isolates of En. faecium with typical phenotypical characteristics and 3 isolates of the genus Lactobacillus were able to produce diacetyl. All isolates identified as Ln. mesenteroides (except one identified as subspecies cremoris) were able to produce dextran growing on medium with sucrose and also some isolates from the genus Lactobacillus produced exopolysaccharides. Only two isolates of En. faecium produced bacteriocins., U ovom radu urađena je karakterizacija 69 izolata bakterija mlečne kiseline izolovanih iz domaćeg sira sa planine Radan. Karakterizacija izolata je obuhvatala ispitivanje aktivnosti izolata u mleku kao i sintezu diacetila egzopolisaharida i bakteriocina. Izolati iz roda Lactococcus najviše snižavaju pH vrednost inokulisanog mleka, dok laktobacili najslabije rastu u mleku. Sinteza diacetila je detektovana kod dva izolata koja pripadaju biovarijetetu Lactococcus lactis subsp. lactis biovar. diacetylactis, kod svih izolata iz roda Enterococcus sa tipičnim fenotipskim karakteristikama i kod tri izolata iz roda Lactobacillus. Svi izolati koji pripadaju vrsti Ln. mesenteroides (osim jednog koji pripada podvrsti cremoris) poseduju sposobnost sinteze dekstrana prilikom rasta na podlozi sa saharozom, dok nekoliko izolata iz roda Lactobacillus pokazuju sposobnost sinteze egzopolisaharida. Bakteriocine sintetišu samo dva izolata koja pripadaju vrsti En. faecium.",
publisher = "Univerzitet u Nišu - Tehnološki fakultet, Leskovac",
journal = "Zbornik radova Tehnološkog fakulteta, Leskovac",
title = "Technological characterization of lactic acid bacteria isolated from Radan’s cheese, Karakterizacija tehnoloških osobina bakterija mlečne kiseline izolovanih iz sira sa planine Radan",
pages = "126-115",
number = "14",
url = "https://hdl.handle.net/21.15107/rcub_technorep_800"
}

Joković, N., Savić, D., Vukašinović-Sekulić, M.,& Topisirović, L.. (2005). Technological characterization of lactic acid bacteria isolated from Radan’s cheese. in Zbornik radova Tehnološkog fakulteta, Leskovac
Univerzitet u Nišu - Tehnološki fakultet, Leskovac.(14), 115-126.
https://hdl.handle.net/21.15107/rcub_technorep_800

Joković N, Savić D, Vukašinović-Sekulić M, Topisirović L. Technological characterization of lactic acid bacteria isolated from Radan’s cheese. in Zbornik radova Tehnološkog fakulteta, Leskovac. 2005;(14):115-126.
https://hdl.handle.net/21.15107/rcub_technorep_800 .

Joković, Nataša, Savić, Dragiša, Vukašinović-Sekulić, Maja, Topisirović, Ljubiša, "Technological characterization of lactic acid bacteria isolated from Radan’s cheese" in Zbornik radova Tehnološkog fakulteta, Leskovac, no. 14 (2005):115-126,
https://hdl.handle.net/21.15107/rcub_technorep_800 .