TY  - JOUR
AU  - Radulović, Zorica
AU  - Miocinović, Jelena
AU  - Petrović, Tanja
AU  - Dimitrijević-Branković, Suzana
AU  - Nedović, Viktor
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3412
AB  - Autochthonous strains of lactic acid bacteria, isolated from traditional cheeses, may be used as starter cultures in order to standardize the quality of traditional cheeses and/or as potentially beneficial bacteria, allowing the creation of new functional products. In addition to their good technological and biochemical properties, probiotic strains have to meet the criteria that include the Generally Recognized as Safe status, stability and activity/survival in the gastrointestinal tract (GIT) conditions as well as the health effects tested in in vitro and in vivo conditions. Some lactobacilli isolated from traditional Serbian cheeses have shown great tolerance to low pH and high bile salts concentration indicating their potential probiotic ability. In order to preserve the desirable properties of probiotic bacteria, it is necessary to apply the appropriate techniques for their preparation and storage. Different encapsulation techniques such as extrusion, emulsion, drying and spray-coating technique are available in order to achieve better viability and target delivery to GIT. Autochthonous potential probiotic strains (Lactobacillus paracasei 08, Lactobacillus plantarum 564) survived well the spray-drying process indicating that this microencapsulation technique could be a cost-effective way in protection of these strains. Screening and incorporation of new autochthonous potentially probiotic strains in different cheeses provides an opportunity to improve the healthy status and quality of the final products with desirable properties, considering their positive influence on the flavor of cheeses, in particular, low-fat and low-salt cheeses, goat cheeses, etc.
PB  - Springer, New York
T2  - Emerging and Traditional Technologies for Safe, Healthy and Quality Food
T1  - Traditional and Emerging Technologies for Autochthonous Lactic Acid Bacteria Application
EP  - 256
SP  - 237
DO  - 10.1007/978-3-319-24040-4_13
ER  - 

@article{
author = "Radulović, Zorica and Miocinović, Jelena and Petrović, Tanja and Dimitrijević-Branković, Suzana and Nedović, Viktor",
year = "2016",
abstract = "Autochthonous strains of lactic acid bacteria, isolated from traditional cheeses, may be used as starter cultures in order to standardize the quality of traditional cheeses and/or as potentially beneficial bacteria, allowing the creation of new functional products. In addition to their good technological and biochemical properties, probiotic strains have to meet the criteria that include the Generally Recognized as Safe status, stability and activity/survival in the gastrointestinal tract (GIT) conditions as well as the health effects tested in in vitro and in vivo conditions. Some lactobacilli isolated from traditional Serbian cheeses have shown great tolerance to low pH and high bile salts concentration indicating their potential probiotic ability. In order to preserve the desirable properties of probiotic bacteria, it is necessary to apply the appropriate techniques for their preparation and storage. Different encapsulation techniques such as extrusion, emulsion, drying and spray-coating technique are available in order to achieve better viability and target delivery to GIT. Autochthonous potential probiotic strains (Lactobacillus paracasei 08, Lactobacillus plantarum 564) survived well the spray-drying process indicating that this microencapsulation technique could be a cost-effective way in protection of these strains. Screening and incorporation of new autochthonous potentially probiotic strains in different cheeses provides an opportunity to improve the healthy status and quality of the final products with desirable properties, considering their positive influence on the flavor of cheeses, in particular, low-fat and low-salt cheeses, goat cheeses, etc.",
publisher = "Springer, New York",
journal = "Emerging and Traditional Technologies for Safe, Healthy and Quality Food",
title = "Traditional and Emerging Technologies for Autochthonous Lactic Acid Bacteria Application",
pages = "256-237",
doi = "10.1007/978-3-319-24040-4_13"
}

Radulović, Z., Miocinović, J., Petrović, T., Dimitrijević-Branković, S.,& Nedović, V.. (2016). Traditional and Emerging Technologies for Autochthonous Lactic Acid Bacteria Application. in Emerging and Traditional Technologies for Safe, Healthy and Quality Food
Springer, New York., 237-256.
https://doi.org/10.1007/978-3-319-24040-4_13

Radulović Z, Miocinović J, Petrović T, Dimitrijević-Branković S, Nedović V. Traditional and Emerging Technologies for Autochthonous Lactic Acid Bacteria Application. in Emerging and Traditional Technologies for Safe, Healthy and Quality Food. 2016;:237-256.
doi:10.1007/978-3-319-24040-4_13 .

Radulović, Zorica, Miocinović, Jelena, Petrović, Tanja, Dimitrijević-Branković, Suzana, Nedović, Viktor, "Traditional and Emerging Technologies for Autochthonous Lactic Acid Bacteria Application" in Emerging and Traditional Technologies for Safe, Healthy and Quality Food (2016):237-256,
https://doi.org/10.1007/978-3-319-24040-4_13 . .

TY  - JOUR
AU  - Dimitrellou, Dimitra
AU  - Kandylis, Panagiotis
AU  - Petrović, Tanja
AU  - Dimitrijević-Branković, Suzana
AU  - Lević, Steva
AU  - Nedović, Viktor
AU  - Kourkoutas, Yiannis
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3277
AB  - In the present study, the survival of spray-dried microencapsulated Lactobacillus casei ATCC 393 cells was evaluated under simulated gastrointestinal conditions, as well as during production and storage of fermented milk. Under simulated gastric juice and bile salts solutions, microencapsulation provided significantly improved protection compared to free cells. Furthermore, it retained a significantly higher number of viable L. casei compared to free cell system during fermented milk production. No significant differences in the physicochemical and sensorial characteristics of produced fermented milk with spray dried L. casei cells were observed compared to the control and commercial samples, which is an important feature for consumers' acceptability. Importantly, after all in vitro tests, the number of microencapsulated L. casei cells remained over 6 log cfu g(-1), in contrast to free cells, which is the minimum required level for conferring a probiotic effect.
PB  - Elsevier Science Bv, Amsterdam
T2  - LWT-Food Science and Technology
T1  - Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk
EP  - 174
SP  - 169
VL  - 71
DO  - 10.1016/j.lwt.2016.03.007
ER  - 

@article{
author = "Dimitrellou, Dimitra and Kandylis, Panagiotis and Petrović, Tanja and Dimitrijević-Branković, Suzana and Lević, Steva and Nedović, Viktor and Kourkoutas, Yiannis",
year = "2016",
abstract = "In the present study, the survival of spray-dried microencapsulated Lactobacillus casei ATCC 393 cells was evaluated under simulated gastrointestinal conditions, as well as during production and storage of fermented milk. Under simulated gastric juice and bile salts solutions, microencapsulation provided significantly improved protection compared to free cells. Furthermore, it retained a significantly higher number of viable L. casei compared to free cell system during fermented milk production. No significant differences in the physicochemical and sensorial characteristics of produced fermented milk with spray dried L. casei cells were observed compared to the control and commercial samples, which is an important feature for consumers' acceptability. Importantly, after all in vitro tests, the number of microencapsulated L. casei cells remained over 6 log cfu g(-1), in contrast to free cells, which is the minimum required level for conferring a probiotic effect.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk",
pages = "174-169",
volume = "71",
doi = "10.1016/j.lwt.2016.03.007"
}

Dimitrellou, D., Kandylis, P., Petrović, T., Dimitrijević-Branković, S., Lević, S., Nedović, V.,& Kourkoutas, Y.. (2016). Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk. in LWT-Food Science and Technology
Elsevier Science Bv, Amsterdam., 71, 169-174.
https://doi.org/10.1016/j.lwt.2016.03.007

Dimitrellou D, Kandylis P, Petrović T, Dimitrijević-Branković S, Lević S, Nedović V, Kourkoutas Y. Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk. in LWT-Food Science and Technology. 2016;71:169-174.
doi:10.1016/j.lwt.2016.03.007 .

Dimitrellou, Dimitra, Kandylis, Panagiotis, Petrović, Tanja, Dimitrijević-Branković, Suzana, Lević, Steva, Nedović, Viktor, Kourkoutas, Yiannis, "Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk" in LWT-Food Science and Technology, 71 (2016):169-174,
https://doi.org/10.1016/j.lwt.2016.03.007 . .

TY  - CHAP
AU  - Nedović, Viktor A.
AU  - Kalušević, Ana
AU  - Manojlović, Verica
AU  - Petrović, Tanja
AU  - Bugarski, Branko
PY  - 2013
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6184
AB  - Encapsulation is a useful tool to improve the delivery of bioactive and living cells into foods. Encapsulation aims to preserve the stability of the active compounds during processing and storage and to prevent undesirable interactions with the food matrix. In addition, encapsulation may be used to immobilise cells or enzymes in food processing applications, such as fermentation processes and metabolite production processes.

This chapter aims to provide an overview of commonly used processes to encapsulate food actives and numerous reasons for employing encapsulation technologies. The most widely used materials for the design of protective shells of encapsulates are presented (polysaccharides, their derivatives, plant exudates, marine extracts, proteins and lipids) with a special focus on requirements such as food-grade purity, biodegradability and the ability to form a barrier between the internal phase and its surroundings. A number of techniques are available for encapsulation in the food industry. Spray drying is the most extensively applied encapsulation technique on an industrial scale; the other encapsulates are prepared by, for example, spray-chilling, freeze-drying, melt extrusion, and melt injection.
PB  - Springer
T2  - Chapter 13, In: Advances in Food Process Engineering Research and Applications
T1  - Encapsulation systems in the food industry
EP  - 253
SP  - 229
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6184
ER  - 

@inbook{
author = "Nedović, Viktor A. and Kalušević, Ana and Manojlović, Verica and Petrović, Tanja and Bugarski, Branko",
year = "2013",
abstract = "Encapsulation is a useful tool to improve the delivery of bioactive and living cells into foods. Encapsulation aims to preserve the stability of the active compounds during processing and storage and to prevent undesirable interactions with the food matrix. In addition, encapsulation may be used to immobilise cells or enzymes in food processing applications, such as fermentation processes and metabolite production processes.

This chapter aims to provide an overview of commonly used processes to encapsulate food actives and numerous reasons for employing encapsulation technologies. The most widely used materials for the design of protective shells of encapsulates are presented (polysaccharides, their derivatives, plant exudates, marine extracts, proteins and lipids) with a special focus on requirements such as food-grade purity, biodegradability and the ability to form a barrier between the internal phase and its surroundings. A number of techniques are available for encapsulation in the food industry. Spray drying is the most extensively applied encapsulation technique on an industrial scale; the other encapsulates are prepared by, for example, spray-chilling, freeze-drying, melt extrusion, and melt injection.",
publisher = "Springer",
journal = "Chapter 13, In: Advances in Food Process Engineering Research and Applications",
booktitle = "Encapsulation systems in the food industry",
pages = "253-229",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6184"
}

Nedović, V. A., Kalušević, A., Manojlović, V., Petrović, T.,& Bugarski, B.. (2013). Encapsulation systems in the food industry. in Chapter 13, In: Advances in Food Process Engineering Research and Applications
Springer., 229-253.
https://hdl.handle.net/21.15107/rcub_technorep_6184

Nedović VA, Kalušević A, Manojlović V, Petrović T, Bugarski B. Encapsulation systems in the food industry. in Chapter 13, In: Advances in Food Process Engineering Research and Applications. 2013;:229-253.
https://hdl.handle.net/21.15107/rcub_technorep_6184 .

Nedović, Viktor A., Kalušević, Ana, Manojlović, Verica, Petrović, Tanja, Bugarski, Branko, "Encapsulation systems in the food industry" in Chapter 13, In: Advances in Food Process Engineering Research and Applications (2013):229-253,
https://hdl.handle.net/21.15107/rcub_technorep_6184 .

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://TechnoRep.tmf.bg.ac.rs/handle/123456789/5734
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  - JOUR
AU  - Petrović, Tanja
AU  - Dimitrijević, Suzana
AU  - Radulović, Zorica
AU  - Mirković, N.
AU  - Rajić, Jasmina
AU  - Obradović, D.
AU  - Nedović, Viktor
PY  - 2012
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2066
AB  - In this study, twelve strains of Lactobacillus plantarum derived from spontaneously fermented vegetables (carrots and beetroot) and traditionally prepared sauerkraut were compared for their potential probiotic abilities with seven Lactobacillus rhamnosus strains of human origin. The tested strains were investigated for some technological properties and in vitro functional characteristics for potential probiotic strains. Selection probiotic criteria included the ability of the strains to withstand conditions similar to the digestive tract, antimicrobial activity against a wide range of intestinal pathogens and sensitivity to antibiotics. The total acidity in milk was generally higher in intestinal strains in relation to plant strains. The ability of the tested strains to survive simulated gastric conditions showed a greater resistance of the human strains at a low pH 2.5 and the presence of pepsin, while in the presence of bile salts and pancreatin, some intestinal strains were more sensitive compared to plant strains. A wide spectrum of antimicrobial activities was observed in all tested strains. Most of the plant strains were resistant to aminoglycosides and vancomycin but sensitive to ampicillin and penicillin, while only some intestinal strains were resistant to these drugs.
PB  - University of Belgrade, University of Novi Sad
T2  - Archives of Biological Sciences
T1  - Comparative analysis of the potential probiotic abilities of lactobacilli of human origin and from fermented vegetables
EP  - 1480
IS  - 4
SP  - 1473
VL  - 64
UR  - https://hdl.handle.net/21.15107/rcub_technorep_2066
ER  - 

@article{
author = "Petrović, Tanja and Dimitrijević, Suzana and Radulović, Zorica and Mirković, N. and Rajić, Jasmina and Obradović, D. and Nedović, Viktor",
year = "2012",
abstract = "In this study, twelve strains of Lactobacillus plantarum derived from spontaneously fermented vegetables (carrots and beetroot) and traditionally prepared sauerkraut were compared for their potential probiotic abilities with seven Lactobacillus rhamnosus strains of human origin. The tested strains were investigated for some technological properties and in vitro functional characteristics for potential probiotic strains. Selection probiotic criteria included the ability of the strains to withstand conditions similar to the digestive tract, antimicrobial activity against a wide range of intestinal pathogens and sensitivity to antibiotics. The total acidity in milk was generally higher in intestinal strains in relation to plant strains. The ability of the tested strains to survive simulated gastric conditions showed a greater resistance of the human strains at a low pH 2.5 and the presence of pepsin, while in the presence of bile salts and pancreatin, some intestinal strains were more sensitive compared to plant strains. A wide spectrum of antimicrobial activities was observed in all tested strains. Most of the plant strains were resistant to aminoglycosides and vancomycin but sensitive to ampicillin and penicillin, while only some intestinal strains were resistant to these drugs.",
publisher = "University of Belgrade, University of Novi Sad",
journal = "Archives of Biological Sciences",
title = "Comparative analysis of the potential probiotic abilities of lactobacilli of human origin and from fermented vegetables",
pages = "1480-1473",
number = "4",
volume = "64",
url = "https://hdl.handle.net/21.15107/rcub_technorep_2066"
}

Petrović, T., Dimitrijević, S., Radulović, Z., Mirković, N., Rajić, J., Obradović, D.,& Nedović, V.. (2012). Comparative analysis of the potential probiotic abilities of lactobacilli of human origin and from fermented vegetables. in Archives of Biological Sciences
University of Belgrade, University of Novi Sad., 64(4), 1473-1480.
https://hdl.handle.net/21.15107/rcub_technorep_2066

Petrović T, Dimitrijević S, Radulović Z, Mirković N, Rajić J, Obradović D, Nedović V. Comparative analysis of the potential probiotic abilities of lactobacilli of human origin and from fermented vegetables. in Archives of Biological Sciences. 2012;64(4):1473-1480.
https://hdl.handle.net/21.15107/rcub_technorep_2066 .

Petrović, Tanja, Dimitrijević, Suzana, Radulović, Zorica, Mirković, N., Rajić, Jasmina, Obradović, D., Nedović, Viktor, "Comparative analysis of the potential probiotic abilities of lactobacilli of human origin and from fermented vegetables" in Archives of Biological Sciences, 64, no. 4 (2012):1473-1480,
https://hdl.handle.net/21.15107/rcub_technorep_2066 .

TY  - JOUR
AU  - Radulović, Zorica
AU  - Petrović, Tanja
AU  - Nedović, Viktor
AU  - Dimitrijević, Suzana
AU  - Mirković, Nemanja
AU  - Petrusić, Milica
AU  - Paunović, Dušanka
PY  - 2010
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1546
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_technorep_1546
ER  - 

@article{
author = "Radulović, Zorica and Petrović, Tanja and Nedović, Viktor and Dimitrijević, Suzana and Mirković, Nemanja and Petrusić, Milica 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_technorep_1546"
}

Radulović, Z., Petrović, T., Nedović, V., Dimitrijević, S., Mirković, N., Petrusić, 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_technorep_1546

Radulović Z, Petrović T, Nedović V, Dimitrijević S, Mirković N, Petrusić M, 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_technorep_1546 .

Radulović, Zorica, Petrović, Tanja, Nedović, Viktor, Dimitrijević, Suzana, Mirković, Nemanja, Petrusić, Milica, 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_technorep_1546 .

TY  - CONF
AU  - Dimitrijević, Suzana
AU  - Nedović, Viktor
AU  - Bogicević, Biljana
AU  - Trsić, Nada
AU  - Petrović, Tanja
AU  - Nikšić, Miomir
AU  - Bugarski, Branko
AU  - Lacroix, Christophe
PY  - 2008
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1213
AB  - Five samples of feces from premature born nursling were taken from Institute of Neonatology (Belgrade). Three different media based on MRS was used for isolation of intestinal isolates of lactic acid bacteria. From 25 obtained cultures nine were selected for further investigation on potential probiotic ability and compared with Lactobacillus rhamnosus GG as reference strain. Preliminary identification has been performed according morphological traits (Gram staining, cells shape and colony characteristics on agar plate). Isolates suspected to lactobacilli and bifidobacteria were tested for selected physiological and biochemical characteristics. Tests for investigation of potential probiotic ability comprised antimicrobial activity against wide range Of pathogens, sensitivity to simulated gastrointestinal tract conditions, and antibiotic resistance, The morphological and physiological profiles showed that all strains are Lactobacillus rhamnosus. There were some differences in their sugar fermentation pattern as well as in their anti I microbial activities. All strain grown well in simulated gastrointestinal condition but their sensitivity was greater on bile acids and pancreatin compared with low pH (1, 2 and 3) and pepsin. Most isolates showed good probiotic potential with similar properties with referent strain Lactobacillus rhamnosus GG determined in vitro.
PB  - 2008 Joint Central European Congress of the 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists
C3  - Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20
T1  - Characterization of Intestinal Isolates of Lactic Acid Bacteria with Potential Probiotic Ability from Premature Born Nursling
EP  - 349
SP  - 343
VL  - 1
UR  - https://hdl.handle.net/21.15107/rcub_technorep_1213
ER  - 

@conference{
author = "Dimitrijević, Suzana and Nedović, Viktor and Bogicević, Biljana and Trsić, Nada and Petrović, Tanja and Nikšić, Miomir and Bugarski, Branko and Lacroix, Christophe",
year = "2008",
abstract = "Five samples of feces from premature born nursling were taken from Institute of Neonatology (Belgrade). Three different media based on MRS was used for isolation of intestinal isolates of lactic acid bacteria. From 25 obtained cultures nine were selected for further investigation on potential probiotic ability and compared with Lactobacillus rhamnosus GG as reference strain. Preliminary identification has been performed according morphological traits (Gram staining, cells shape and colony characteristics on agar plate). Isolates suspected to lactobacilli and bifidobacteria were tested for selected physiological and biochemical characteristics. Tests for investigation of potential probiotic ability comprised antimicrobial activity against wide range Of pathogens, sensitivity to simulated gastrointestinal tract conditions, and antibiotic resistance, The morphological and physiological profiles showed that all strains are Lactobacillus rhamnosus. There were some differences in their sugar fermentation pattern as well as in their anti I microbial activities. All strain grown well in simulated gastrointestinal condition but their sensitivity was greater on bile acids and pancreatin compared with low pH (1, 2 and 3) and pepsin. Most isolates showed good probiotic potential with similar properties with referent strain Lactobacillus rhamnosus GG determined in vitro.",
publisher = "2008 Joint Central European Congress of the 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists",
journal = "Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20",
title = "Characterization of Intestinal Isolates of Lactic Acid Bacteria with Potential Probiotic Ability from Premature Born Nursling",
pages = "349-343",
volume = "1",
url = "https://hdl.handle.net/21.15107/rcub_technorep_1213"
}

Dimitrijević, S., Nedović, V., Bogicević, B., Trsić, N., Petrović, T., Nikšić, M., Bugarski, B.,& Lacroix, C.. (2008). Characterization of Intestinal Isolates of Lactic Acid Bacteria with Potential Probiotic Ability from Premature Born Nursling. in Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20
2008 Joint Central European Congress of the 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists., 1, 343-349.
https://hdl.handle.net/21.15107/rcub_technorep_1213

Dimitrijević S, Nedović V, Bogicević B, Trsić N, Petrović T, Nikšić M, Bugarski B, Lacroix C. Characterization of Intestinal Isolates of Lactic Acid Bacteria with Potential Probiotic Ability from Premature Born Nursling. in Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20. 2008;1:343-349.
https://hdl.handle.net/21.15107/rcub_technorep_1213 .

Dimitrijević, Suzana, Nedović, Viktor, Bogicević, Biljana, Trsić, Nada, Petrović, Tanja, Nikšić, Miomir, Bugarski, Branko, Lacroix, Christophe, "Characterization of Intestinal Isolates of Lactic Acid Bacteria with Potential Probiotic Ability from Premature Born Nursling" in Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20, 1 (2008):343-349,
https://hdl.handle.net/21.15107/rcub_technorep_1213 .

TY  - JOUR
AU  - Petrović, Tanja
AU  - Nedović, Viktor
AU  - Dimitrijević-Branković, Suzana
AU  - Bugarski, Branko
AU  - Lacroix, Christophe
PY  - 2007
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1059
AB  - Probiotic bacteria are used in the production of fermented dairy foods, pharmaceutical products and health supplements. They play an important role in promoting and maintaining human health. In order, to produce health benefits probiotic strains should be present in a viable form at a suitable level during the product's shelf life until consumption and maintain high viability throughout the gastrointestinal tract. Despite the importance of these beneficial microorganisms many investigations have shown their poor viability and stability, especially for bifidobacteria in fermented products. The introduction of microencapsulation techniques for protection of probiotic strains has resulted in greatly enhanced viability of these microorganisms in food products as well as in the gastrointestinal tract. This paper gives an overview of available microencapsulation techniques and materials for probiotic protection and stabilization. Several methods of microencapsulation for probiotic bacteria, including extrusion, emulsification, drying (fluidized bed, spray, freeze) and spray coating techniques, are presented. The commonly used supporting materials like alginate, starch, chitosan, gelatin, waxes, biogums, and some others are also discussed.
PB  - Association of the Chemical Engineers of Serbia
T2  - Chemical Industry & Chemical Engineering Quarterly
T1  - Protection of probiotic microorganisms by microencapsulation
EP  - 174
IS  - 3
SP  - 169
VL  - 13
DO  - 10.2298/CICEQ0703169P
ER  - 

@article{
author = "Petrović, Tanja and Nedović, Viktor and Dimitrijević-Branković, Suzana and Bugarski, Branko and Lacroix, Christophe",
year = "2007",
abstract = "Probiotic bacteria are used in the production of fermented dairy foods, pharmaceutical products and health supplements. They play an important role in promoting and maintaining human health. In order, to produce health benefits probiotic strains should be present in a viable form at a suitable level during the product's shelf life until consumption and maintain high viability throughout the gastrointestinal tract. Despite the importance of these beneficial microorganisms many investigations have shown their poor viability and stability, especially for bifidobacteria in fermented products. The introduction of microencapsulation techniques for protection of probiotic strains has resulted in greatly enhanced viability of these microorganisms in food products as well as in the gastrointestinal tract. This paper gives an overview of available microencapsulation techniques and materials for probiotic protection and stabilization. Several methods of microencapsulation for probiotic bacteria, including extrusion, emulsification, drying (fluidized bed, spray, freeze) and spray coating techniques, are presented. The commonly used supporting materials like alginate, starch, chitosan, gelatin, waxes, biogums, and some others are also discussed.",
publisher = "Association of the Chemical Engineers of Serbia",
journal = "Chemical Industry & Chemical Engineering Quarterly",
title = "Protection of probiotic microorganisms by microencapsulation",
pages = "174-169",
number = "3",
volume = "13",
doi = "10.2298/CICEQ0703169P"
}

Petrović, T., Nedović, V., Dimitrijević-Branković, S., Bugarski, B.,& Lacroix, C.. (2007). Protection of probiotic microorganisms by microencapsulation. in Chemical Industry & Chemical Engineering Quarterly
Association of the Chemical Engineers of Serbia., 13(3), 169-174.
https://doi.org/10.2298/CICEQ0703169P

Petrović T, Nedović V, Dimitrijević-Branković S, Bugarski B, Lacroix C. Protection of probiotic microorganisms by microencapsulation. in Chemical Industry & Chemical Engineering Quarterly. 2007;13(3):169-174.
doi:10.2298/CICEQ0703169P .

Petrović, Tanja, Nedović, Viktor, Dimitrijević-Branković, Suzana, Bugarski, Branko, Lacroix, Christophe, "Protection of probiotic microorganisms by microencapsulation" in Chemical Industry & Chemical Engineering Quarterly, 13, no. 3 (2007):169-174,
https://doi.org/10.2298/CICEQ0703169P . .