TY  - CONF
AU  - Kocić-Tanackov, Sunčica
AU  - Bulut, Sandra
AU  - Dimić, Gordana
AU  - Mojović, Ljiljana
AU  - Gvozdanović-Varga, Jelica
AU  - Đukić-Vuković, Aleksandra
AU  - Mladenović, Dragana
AU  - Pejin, Jelena
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6242
AB  - Aspergillus species are common contaminants of medium and low moisture foods. By their
metabolic activity, they cause food spoilage, leading to great economic damage. However, much
higher problem are toxigenic species, which under certain conditions can synthesize and excrete
mycotoxins, extremely toxic compounds, in food. It is well known that species A. flavus and A.
parasiticus can produce aflatoxins, A. carbonarius, A. ochraceus and A. niger (some isolates) can
synthesize ochratoxin A (OTA), while A. versicolor can produce sterigmatocystin (STC).
Alimentary intake of these toxic compounds in humans and animals organism could causes diseases
called mycotoxicosis. Mycotoxicosis are manifested by various harmful effects on human and
animal cells, such as cytotoxicity, hepatotoxicity, teratogenicity, mutagenicity, carcinogenicity, etc.
To prevent the side effects that different molds species can have as food contaminants, it is
important to know the molds species, their properties, as well as the influence of different factors
that can stimulate or inhibit their growth. On the other hand, increasing demand for food that is
minimally technologically processed and without synthetic additives, have led to an increase of
interest and use of natural additives, such as plant extracts and essential oils.
In this work, the antifungal activity of garlic essential oil on Aspergillus species, was examined. The
essential oil was obtained by water vapour distillation of chopped fresh garlic, Allium sativum L. cv.
Bosut, while Aspergillus species (A. niger, A. carbonarius, A wentii) were isolated from food. Agar
plate method was used to determine the antifungal activity of essential oil. The rate and inhibition
of mold growth as well as the minimum inhibitory (MIC) or minimum fungicidal concentrations
(MFC) were analyzed. The applied concentrations (3.5; 7.0; 14.0 and 28.0 L/100 mL) of garlic
essential oil, caused the delay or absence of molds growth with different inhibitory effects on
deceleration in the growth rate. The fungicidal concentration for A. carbonarius and A. wentii was
28.0 L/100 mL, while this concentration showed an inhibitory effect on A. niger and delayed the
growth of this mold for 11 days. In general, the tested garlic essential oil showed the optimal
antifungal effect against A. wentii, and the lowest activity against A. niger. The results of this study
indicate that the garlic essential oil has potential to be use as a natural antifungal agent in food.
AB  - Aspergillus vrste su česti kontaminenti srednje i niskovlažne hrane. Svojom metaboličkom
aktivnošću uzrokuju kvarenje hrane, a samim tim i velike ekonomske štete. Međutim, veliki
problem predstavaljaju toksigene vrste, koje pod određenim uslovima mogu sintetisati i izlučiti u
hranu izuzetno toksična jedinjenja – mikotoksine. Tako, vrste A. flavus i A. parasiticus su poznate
po produkciji aflatoksina, A. carbonarius, A. ochraceus i A. niger (neki izolati) po sintezi
ohratoksina A (OTA), a A. versicolor sintetiše sterigmatocistin (STC). Alimentarnim unošenjem
ovih toksičnih jedinjenja u organizam ljudi i životinja nastaju oboljenja - mikotoksikoze.
Mikotoksikoze se manifestuju različitim štetnim efektima na humane i animalne ćelije, kao što su
citotoksičnost, hepatotoksičnost, teratogenost, mutagenost, kancerogenost, i dr. Poznavanjem vrsta
plesni, njihovih svojstava, kao i odnosa prema faktorima koji mogu stimulisati ili inhibirati njihov
rast, bitno je za sprečavanje neželjenih efekata koje one mogu imati kao kontaminenti hrane. S
druge strane, povećanje potrebe za hranom koja je minimalno tehnološki procesirana i bez
sintetičkih konzervanasa i aditiva doveli su do povećanog interesa za prirodne biokonzervanse, kao
što su ekstrakti i etarska ulja biljaka.
S toga, je u radu ispitana antifungalna aktivnost etarskog ulja belog luka prema Aspergillus vrstama.
Etarsko ulje je dobijeno destilacijom vodenom parom usitnjenog svežeg belog luka Allium sativum
L. kultivar Bosut. Ispitivane su Aspergillus vrste (A. niger, A. carbonarius, A wentii) koje su
izolovane iz hrane. Antifungalna ispitivanja su izvedena metodom agar ploča. Određivana je brzina
i inhibicija rasta plesni, kao i minimalne inhibitorne (MIC) ili minimalne fungicidne koncentracije
(MFC). Primenjene koncentracije (3,5; 7,0; 14,0 i 28,0 L/100 mL) etarskog ulja belog luka su
uticale na odlaganje ili odsustvo rasta ispitivanih plesni sa različitim inhibitornim efektima na
brzinu rasta. Fungicidna koncentracija za A. carbonarius i A. wentii bila je 28,0 L/100 mL. Ova
koncentracija pokazala je inhibitorno dejstvo na A. niger i odložila početak rasta ove plesni za 11
dana. Generalno, ispitivano etarsko ulje belog luka pokazalo je najbolji antifungalni efekat prema A.
wentii, a najslabiji prema A. niger.
Rezultati istraživanja ukazuju da ispitivano etarsko ulje belog luka poseduje antifungalni potencijal,
što ga preporučuje kao prirodni biokonzervans u hrani.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi
C3  - 7th International conference Sustainable postharvest and food technologies - INOPTEP 2021
T1  - ANTIFUNGAL POTENTIAL OF GARLIC ESSENTIAL OIL ON ASPERGILLUS SPECIES ISOLATED FROM FOOD
T1  - ANTIFUNGALNI POTENCIJAL ETARSKOG ULJA BELOG LUKA PREMA ASPERGILLUS VRSTAMA IZOLOVANIM IZ HRANE
EP  - 53
SP  - 52
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6242
ER  - 

@conference{
author = "Kocić-Tanackov, Sunčica and Bulut, Sandra and Dimić, Gordana and Mojović, Ljiljana and Gvozdanović-Varga, Jelica and Đukić-Vuković, Aleksandra and Mladenović, Dragana and Pejin, Jelena",
year = "2021",
abstract = "Aspergillus species are common contaminants of medium and low moisture foods. By their
metabolic activity, they cause food spoilage, leading to great economic damage. However, much
higher problem are toxigenic species, which under certain conditions can synthesize and excrete
mycotoxins, extremely toxic compounds, in food. It is well known that species A. flavus and A.
parasiticus can produce aflatoxins, A. carbonarius, A. ochraceus and A. niger (some isolates) can
synthesize ochratoxin A (OTA), while A. versicolor can produce sterigmatocystin (STC).
Alimentary intake of these toxic compounds in humans and animals organism could causes diseases
called mycotoxicosis. Mycotoxicosis are manifested by various harmful effects on human and
animal cells, such as cytotoxicity, hepatotoxicity, teratogenicity, mutagenicity, carcinogenicity, etc.
To prevent the side effects that different molds species can have as food contaminants, it is
important to know the molds species, their properties, as well as the influence of different factors
that can stimulate or inhibit their growth. On the other hand, increasing demand for food that is
minimally technologically processed and without synthetic additives, have led to an increase of
interest and use of natural additives, such as plant extracts and essential oils.
In this work, the antifungal activity of garlic essential oil on Aspergillus species, was examined. The
essential oil was obtained by water vapour distillation of chopped fresh garlic, Allium sativum L. cv.
Bosut, while Aspergillus species (A. niger, A. carbonarius, A wentii) were isolated from food. Agar
plate method was used to determine the antifungal activity of essential oil. The rate and inhibition
of mold growth as well as the minimum inhibitory (MIC) or minimum fungicidal concentrations
(MFC) were analyzed. The applied concentrations (3.5; 7.0; 14.0 and 28.0 L/100 mL) of garlic
essential oil, caused the delay or absence of molds growth with different inhibitory effects on
deceleration in the growth rate. The fungicidal concentration for A. carbonarius and A. wentii was
28.0 L/100 mL, while this concentration showed an inhibitory effect on A. niger and delayed the
growth of this mold for 11 days. In general, the tested garlic essential oil showed the optimal
antifungal effect against A. wentii, and the lowest activity against A. niger. The results of this study
indicate that the garlic essential oil has potential to be use as a natural antifungal agent in food., Aspergillus vrste su česti kontaminenti srednje i niskovlažne hrane. Svojom metaboličkom
aktivnošću uzrokuju kvarenje hrane, a samim tim i velike ekonomske štete. Međutim, veliki
problem predstavaljaju toksigene vrste, koje pod određenim uslovima mogu sintetisati i izlučiti u
hranu izuzetno toksična jedinjenja – mikotoksine. Tako, vrste A. flavus i A. parasiticus su poznate
po produkciji aflatoksina, A. carbonarius, A. ochraceus i A. niger (neki izolati) po sintezi
ohratoksina A (OTA), a A. versicolor sintetiše sterigmatocistin (STC). Alimentarnim unošenjem
ovih toksičnih jedinjenja u organizam ljudi i životinja nastaju oboljenja - mikotoksikoze.
Mikotoksikoze se manifestuju različitim štetnim efektima na humane i animalne ćelije, kao što su
citotoksičnost, hepatotoksičnost, teratogenost, mutagenost, kancerogenost, i dr. Poznavanjem vrsta
plesni, njihovih svojstava, kao i odnosa prema faktorima koji mogu stimulisati ili inhibirati njihov
rast, bitno je za sprečavanje neželjenih efekata koje one mogu imati kao kontaminenti hrane. S
druge strane, povećanje potrebe za hranom koja je minimalno tehnološki procesirana i bez
sintetičkih konzervanasa i aditiva doveli su do povećanog interesa za prirodne biokonzervanse, kao
što su ekstrakti i etarska ulja biljaka.
S toga, je u radu ispitana antifungalna aktivnost etarskog ulja belog luka prema Aspergillus vrstama.
Etarsko ulje je dobijeno destilacijom vodenom parom usitnjenog svežeg belog luka Allium sativum
L. kultivar Bosut. Ispitivane su Aspergillus vrste (A. niger, A. carbonarius, A wentii) koje su
izolovane iz hrane. Antifungalna ispitivanja su izvedena metodom agar ploča. Određivana je brzina
i inhibicija rasta plesni, kao i minimalne inhibitorne (MIC) ili minimalne fungicidne koncentracije
(MFC). Primenjene koncentracije (3,5; 7,0; 14,0 i 28,0 L/100 mL) etarskog ulja belog luka su
uticale na odlaganje ili odsustvo rasta ispitivanih plesni sa različitim inhibitornim efektima na
brzinu rasta. Fungicidna koncentracija za A. carbonarius i A. wentii bila je 28,0 L/100 mL. Ova
koncentracija pokazala je inhibitorno dejstvo na A. niger i odložila početak rasta ove plesni za 11
dana. Generalno, ispitivano etarsko ulje belog luka pokazalo je najbolji antifungalni efekat prema A.
wentii, a najslabiji prema A. niger.
Rezultati istraživanja ukazuju da ispitivano etarsko ulje belog luka poseduje antifungalni potencijal,
što ga preporučuje kao prirodni biokonzervans u hrani.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi",
journal = "7th International conference Sustainable postharvest and food technologies - INOPTEP 2021",
title = "ANTIFUNGAL POTENTIAL OF GARLIC ESSENTIAL OIL ON ASPERGILLUS SPECIES ISOLATED FROM FOOD, ANTIFUNGALNI POTENCIJAL ETARSKOG ULJA BELOG LUKA PREMA ASPERGILLUS VRSTAMA IZOLOVANIM IZ HRANE",
pages = "53-52",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6242"
}

Kocić-Tanackov, S., Bulut, S., Dimić, G., Mojović, L., Gvozdanović-Varga, J., Đukić-Vuković, A., Mladenović, D.,& Pejin, J.. (2021). ANTIFUNGAL POTENTIAL OF GARLIC ESSENTIAL OIL ON ASPERGILLUS SPECIES ISOLATED FROM FOOD. in 7th International conference Sustainable postharvest and food technologies - INOPTEP 2021
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi., 52-53.
https://hdl.handle.net/21.15107/rcub_technorep_6242

Kocić-Tanackov S, Bulut S, Dimić G, Mojović L, Gvozdanović-Varga J, Đukić-Vuković A, Mladenović D, Pejin J. ANTIFUNGAL POTENTIAL OF GARLIC ESSENTIAL OIL ON ASPERGILLUS SPECIES ISOLATED FROM FOOD. in 7th International conference Sustainable postharvest and food technologies - INOPTEP 2021. 2021;:52-53.
https://hdl.handle.net/21.15107/rcub_technorep_6242 .

Kocić-Tanackov, Sunčica, Bulut, Sandra, Dimić, Gordana, Mojović, Ljiljana, Gvozdanović-Varga, Jelica, Đukić-Vuković, Aleksandra, Mladenović, Dragana, Pejin, Jelena, "ANTIFUNGAL POTENTIAL OF GARLIC ESSENTIAL OIL ON ASPERGILLUS SPECIES ISOLATED FROM FOOD" in 7th International conference Sustainable postharvest and food technologies - INOPTEP 2021 (2021):52-53,
https://hdl.handle.net/21.15107/rcub_technorep_6242 .

TY  - JOUR
AU  - Kocić-Tanackov, Sunčica
AU  - Dimić, Gordana
AU  - Derić, Nataša
AU  - Mojović, Ljiljana
AU  - Tomović, Vladimir
AU  - Sojić, Branislav
AU  - Đukić-Vuković, Aleksandra
AU  - Pejin, Jelena
PY  - 2020
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4464
AB  - Food contamination by molds is a serious issue in food industry still today. On the other hand, consumers today demand food that is minimally processed and without synthetic preservatives and additives. Therefore, the objective of this paper was to examine the antifungal effect basil and caraway essential oils (EOs) against Penicillium aurantiogriseum FEMK1, P. carneum FEMK2, P. cavernicola FEMK3, P. nalgiovense FEMK4, P. polonicum FEMK5, and Mucor racemosus FEMK6, isolated from the surface of fermented sausages, in vitro and in vivo.Caraway EO showed better antifungal effects in vitro than basil EO. Minimal fungicidal concentration (MFC) of caraway EO for P. aurantiogriseum FEMK1 was 1.5 mu l/mL, and for other species 4.5 mu l/mL, while MFC of basil EO was 9.0 mu l/mL for P. aurantiogriseum FEMK1, P. carneum FEMK2, P. cavernicola FEMK3, and M. racemosus FEMK6. Applied EOs caused macro- and micromorphological changes in the examined molds. EOs applied to the surface of fermented sausage that was artificially inoculated with conidia suspension of P. carneum FEMK2 and P. polonicum FEMK5, has significantly affected the reduction of molds growth. The results obtained in this investigation indicate to possibility of applying EOs in the antifungal protection of fermented sausages.
PB  - Elsevier, Amsterdam
T2  - LWT-Food Science and Technology
T1  - Growth control of molds isolated from smoked fermented sausages using basil and caraway essential oils, in vitro and in vivo
VL  - 123
DO  - 10.1016/j.lwt.2020.109095
ER  - 

@article{
author = "Kocić-Tanackov, Sunčica and Dimić, Gordana and Derić, Nataša and Mojović, Ljiljana and Tomović, Vladimir and Sojić, Branislav and Đukić-Vuković, Aleksandra and Pejin, Jelena",
year = "2020",
abstract = "Food contamination by molds is a serious issue in food industry still today. On the other hand, consumers today demand food that is minimally processed and without synthetic preservatives and additives. Therefore, the objective of this paper was to examine the antifungal effect basil and caraway essential oils (EOs) against Penicillium aurantiogriseum FEMK1, P. carneum FEMK2, P. cavernicola FEMK3, P. nalgiovense FEMK4, P. polonicum FEMK5, and Mucor racemosus FEMK6, isolated from the surface of fermented sausages, in vitro and in vivo.Caraway EO showed better antifungal effects in vitro than basil EO. Minimal fungicidal concentration (MFC) of caraway EO for P. aurantiogriseum FEMK1 was 1.5 mu l/mL, and for other species 4.5 mu l/mL, while MFC of basil EO was 9.0 mu l/mL for P. aurantiogriseum FEMK1, P. carneum FEMK2, P. cavernicola FEMK3, and M. racemosus FEMK6. Applied EOs caused macro- and micromorphological changes in the examined molds. EOs applied to the surface of fermented sausage that was artificially inoculated with conidia suspension of P. carneum FEMK2 and P. polonicum FEMK5, has significantly affected the reduction of molds growth. The results obtained in this investigation indicate to possibility of applying EOs in the antifungal protection of fermented sausages.",
publisher = "Elsevier, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "Growth control of molds isolated from smoked fermented sausages using basil and caraway essential oils, in vitro and in vivo",
volume = "123",
doi = "10.1016/j.lwt.2020.109095"
}

Kocić-Tanackov, S., Dimić, G., Derić, N., Mojović, L., Tomović, V., Sojić, B., Đukić-Vuković, A.,& Pejin, J.. (2020). Growth control of molds isolated from smoked fermented sausages using basil and caraway essential oils, in vitro and in vivo. in LWT-Food Science and Technology
Elsevier, Amsterdam., 123.
https://doi.org/10.1016/j.lwt.2020.109095

Kocić-Tanackov S, Dimić G, Derić N, Mojović L, Tomović V, Sojić B, Đukić-Vuković A, Pejin J. Growth control of molds isolated from smoked fermented sausages using basil and caraway essential oils, in vitro and in vivo. in LWT-Food Science and Technology. 2020;123.
doi:10.1016/j.lwt.2020.109095 .

Kocić-Tanackov, Sunčica, Dimić, Gordana, Derić, Nataša, Mojović, Ljiljana, Tomović, Vladimir, Sojić, Branislav, Đukić-Vuković, Aleksandra, Pejin, Jelena, "Growth control of molds isolated from smoked fermented sausages using basil and caraway essential oils, in vitro and in vivo" in LWT-Food Science and Technology, 123 (2020),
https://doi.org/10.1016/j.lwt.2020.109095 . .

TY  - JOUR
AU  - Kocić-Tanackov, Sunčica
AU  - Dimić, Gordana
AU  - Jaksić, Sandra
AU  - Mojović, Ljiljana
AU  - Đukić-Vuković, Aleksandra
AU  - Mladenović, Dragana
AU  - Pejin, Jelena
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4059
AB  - Inhibitory activity of caraway and juniper essential oils was tested against two aflatoxigenic strains (Aspergillus flavus-four isolates and Aspergillus parasiticus-one isolate) using the method of agar plates. A. flavus IKBT and A. flavus IKB isolated from corn flour, A. flavus IKT isolated from peanuts, and A. flavus IKK isolated from flint corn. A. parasiticus CBS 260.67 was obtained from the Centralbureau voor Schimmelcultures (CBS, Utrecht, The Netherlands). The inhibitory effect of essential oils on aflatoxins secretion by A. flavus (isolated from maize flour) was examined in the polenta. Growth of all fungi were completely inhibited at caraway essential oil concentration of 4.5 mu l/g. At this concentration, aflatoxin secretion was completely inhibited in polenta. Juniper essential oil particularly inhibited growth of examined fungi at the applied concentration of 35 mu l/g (from 42.4% to 79.7%). At concentration of 50.0 mu l/g, this oil completely inhibited aflatoxin secretion in polenta. Practical applications The obtained results show that caraway essential oil had significantly better inhibitory effects against A. flavus, A. parasiticus, and aflatoxins production than juniper essential oil, in vitro and in polenta. Future research should point to the possible application of this oil in different types of food and the choice of an efficient method: adding them directly to the product, surface coating of the products, dispersing, applying them in the atmosphere of the package, coating the inner side of the packaging, applying in edible films, or in the form of nanocapsules. In the case of polenta, essential oils can be applied in the packaging atmosphere, by coating the inside of the package, or adding them directly to the polenta.
PB  - Wiley, Hoboken
T2  - Journal of Food Processing and Preservation
T1  - Effects of caraway and juniper essential oils on aflatoxigenic fungi growth and aflatoxins secretion in polenta
IS  - 12
VL  - 43
DO  - 10.1111/jfpp.14224
ER  - 

@article{
author = "Kocić-Tanackov, Sunčica and Dimić, Gordana and Jaksić, Sandra and Mojović, Ljiljana and Đukić-Vuković, Aleksandra and Mladenović, Dragana and Pejin, Jelena",
year = "2019",
abstract = "Inhibitory activity of caraway and juniper essential oils was tested against two aflatoxigenic strains (Aspergillus flavus-four isolates and Aspergillus parasiticus-one isolate) using the method of agar plates. A. flavus IKBT and A. flavus IKB isolated from corn flour, A. flavus IKT isolated from peanuts, and A. flavus IKK isolated from flint corn. A. parasiticus CBS 260.67 was obtained from the Centralbureau voor Schimmelcultures (CBS, Utrecht, The Netherlands). The inhibitory effect of essential oils on aflatoxins secretion by A. flavus (isolated from maize flour) was examined in the polenta. Growth of all fungi were completely inhibited at caraway essential oil concentration of 4.5 mu l/g. At this concentration, aflatoxin secretion was completely inhibited in polenta. Juniper essential oil particularly inhibited growth of examined fungi at the applied concentration of 35 mu l/g (from 42.4% to 79.7%). At concentration of 50.0 mu l/g, this oil completely inhibited aflatoxin secretion in polenta. Practical applications The obtained results show that caraway essential oil had significantly better inhibitory effects against A. flavus, A. parasiticus, and aflatoxins production than juniper essential oil, in vitro and in polenta. Future research should point to the possible application of this oil in different types of food and the choice of an efficient method: adding them directly to the product, surface coating of the products, dispersing, applying them in the atmosphere of the package, coating the inner side of the packaging, applying in edible films, or in the form of nanocapsules. In the case of polenta, essential oils can be applied in the packaging atmosphere, by coating the inside of the package, or adding them directly to the polenta.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Processing and Preservation",
title = "Effects of caraway and juniper essential oils on aflatoxigenic fungi growth and aflatoxins secretion in polenta",
number = "12",
volume = "43",
doi = "10.1111/jfpp.14224"
}

Kocić-Tanackov, S., Dimić, G., Jaksić, S., Mojović, L., Đukić-Vuković, A., Mladenović, D.,& Pejin, J.. (2019). Effects of caraway and juniper essential oils on aflatoxigenic fungi growth and aflatoxins secretion in polenta. in Journal of Food Processing and Preservation
Wiley, Hoboken., 43(12).
https://doi.org/10.1111/jfpp.14224

Kocić-Tanackov S, Dimić G, Jaksić S, Mojović L, Đukić-Vuković A, Mladenović D, Pejin J. Effects of caraway and juniper essential oils on aflatoxigenic fungi growth and aflatoxins secretion in polenta. in Journal of Food Processing and Preservation. 2019;43(12).
doi:10.1111/jfpp.14224 .

Kocić-Tanackov, Sunčica, Dimić, Gordana, Jaksić, Sandra, Mojović, Ljiljana, Đukić-Vuković, Aleksandra, Mladenović, Dragana, Pejin, Jelena, "Effects of caraway and juniper essential oils on aflatoxigenic fungi growth and aflatoxins secretion in polenta" in Journal of Food Processing and Preservation, 43, no. 12 (2019),
https://doi.org/10.1111/jfpp.14224 . .

TY  - JOUR
AU  - Kocić-Tanackov, Sunčica
AU  - Dimić, Gordana
AU  - Mojović, Ljiljana
AU  - Gvozdanović-Varga, Jelica
AU  - Đukić-Vuković, Aleksandra
AU  - Tomović, Vladimir
AU  - Sojić, Branislav
AU  - Pejin, Jelena
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3559
AB  - The aim of this study was to investigate the antifungal potential of onion (Allium cepa L. cultivar Kupusinski jabuar) essential oil against fungal species isolated from food. Twenty one compounds were identified in the onion essential oil and the major components were dimethyl-trisulfide (16.64%) and methyl-propyl-trisulfide (14.21%). Applied concentrations of onion essential oil (3.5, 7.0, 14.0, and 28.0 L/100 mL) caused the delay or absence of fungal growth with different inhibitory effects on the deceleration in the growth rate. Onion essential oil at a concentration of 28.0 L/100 mL demonstrated a fungicidal effect on the growth of Aspergillus carbonarius, Aspergillus wentii, Aspergillus versicolor, Penicillium brevicompactum, Penicillium glabrum, Penicillium chrysogenum, and Fusarium spp. and an inhibitory effect on Aspergillus niger and Penicillium aurantiogriseum. Macroscopic and microscopic investigations showed that the application of onion essential oil caused changes in macro-morphology and micro-morphology of the investigated fungi.
PB  - Wiley, Hoboken
T2  - Journal of Food Processing and Preservation
T1  - Antifungal activity of the onion (allium cepa l.) Essential oil against aspergillus, fusarium and penicillium species isolated from food
IS  - 4
VL  - 41
DO  - 10.1111/jfpp.13050
ER  - 

@article{
author = "Kocić-Tanackov, Sunčica and Dimić, Gordana and Mojović, Ljiljana and Gvozdanović-Varga, Jelica and Đukić-Vuković, Aleksandra and Tomović, Vladimir and Sojić, Branislav and Pejin, Jelena",
year = "2017",
abstract = "The aim of this study was to investigate the antifungal potential of onion (Allium cepa L. cultivar Kupusinski jabuar) essential oil against fungal species isolated from food. Twenty one compounds were identified in the onion essential oil and the major components were dimethyl-trisulfide (16.64%) and methyl-propyl-trisulfide (14.21%). Applied concentrations of onion essential oil (3.5, 7.0, 14.0, and 28.0 L/100 mL) caused the delay or absence of fungal growth with different inhibitory effects on the deceleration in the growth rate. Onion essential oil at a concentration of 28.0 L/100 mL demonstrated a fungicidal effect on the growth of Aspergillus carbonarius, Aspergillus wentii, Aspergillus versicolor, Penicillium brevicompactum, Penicillium glabrum, Penicillium chrysogenum, and Fusarium spp. and an inhibitory effect on Aspergillus niger and Penicillium aurantiogriseum. Macroscopic and microscopic investigations showed that the application of onion essential oil caused changes in macro-morphology and micro-morphology of the investigated fungi.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Processing and Preservation",
title = "Antifungal activity of the onion (allium cepa l.) Essential oil against aspergillus, fusarium and penicillium species isolated from food",
number = "4",
volume = "41",
doi = "10.1111/jfpp.13050"
}

Kocić-Tanackov, S., Dimić, G., Mojović, L., Gvozdanović-Varga, J., Đukić-Vuković, A., Tomović, V., Sojić, B.,& Pejin, J.. (2017). Antifungal activity of the onion (allium cepa l.) Essential oil against aspergillus, fusarium and penicillium species isolated from food. in Journal of Food Processing and Preservation
Wiley, Hoboken., 41(4).
https://doi.org/10.1111/jfpp.13050

Kocić-Tanackov S, Dimić G, Mojović L, Gvozdanović-Varga J, Đukić-Vuković A, Tomović V, Sojić B, Pejin J. Antifungal activity of the onion (allium cepa l.) Essential oil against aspergillus, fusarium and penicillium species isolated from food. in Journal of Food Processing and Preservation. 2017;41(4).
doi:10.1111/jfpp.13050 .

Kocić-Tanackov, Sunčica, Dimić, Gordana, Mojović, Ljiljana, Gvozdanović-Varga, Jelica, Đukić-Vuković, Aleksandra, Tomović, Vladimir, Sojić, Branislav, Pejin, Jelena, "Antifungal activity of the onion (allium cepa l.) Essential oil against aspergillus, fusarium and penicillium species isolated from food" in Journal of Food Processing and Preservation, 41, no. 4 (2017),
https://doi.org/10.1111/jfpp.13050 . .

TY  - JOUR
AU  - Stanojević-Nikolić, Slobodanka
AU  - Dimić, Gordana
AU  - Mojović, Ljiljana
AU  - Pejin, Jelena
AU  - Đukić-Vuković, Aleksandra
AU  - Kocić-Tanackov, Sunčica
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3353
AB  - Preliminary examination of the antimicrobial activity of lactic acid against nine bacteria (Escherichia coli, Proteus mirabilis, Salmonella enteritidis, Pseudomonas aeruginosa, Staphylococcus aureus, Enterococcus faecalis, Listeria monocytogenes, Bacillus cereus and Bacillus megaterium) and three yeasts (Rhodotorula sp., Saccharomyces cerevisiae and Candida albicans) was performed using disc diffusion and broth microdilution method. At a concentration of 321mg/mL, inhibition zones ranged from 24.0mm (Es.coli) to 38.3mm (En.faecalis) for the tested bacteria. The inhibition zones of the yeasts ranged from 11.3mm (Sac.cerevisiae) to 14.0mm (Rhodotorula sp.). Lactic acid minimal inhibitory concentration for bacteria was 1.25mg/mL, while minimal biocide concentration was 2.50mg/mL. Minimal inhibitory concentration for yeasts was 12.50mg/mL, while minimal fungicidal concentration was 25.00mg/mL. The obtained results showed that lactic acid could be used as an efficient natural antimicrobial agent improving the safety of all-natural foods. Practical ApplicationsConsumer perception that synthetic food additives may be associated with potential toxicological problems has recently generated interest for the use of naturally derived compounds in the food industry. The use of lactic acid is considered as a good alternative and may be more acceptable to consumers than synthetic food additives because of its natural origin, potential antimicrobial activity, as well as preservative, antioxidant, flavoring and acidifying properties as well as low cost. For ensuring food safety, combination of lactic acid with other natural antimicrobial agents or other preservation methods should be considered. Therefore, there is a potential for lactic acid usage in the development of eco-friendly technology which ensures food safety.
PB  - Wiley, Hoboken
T2  - Journal of Food Processing and Preservation
T1  - Antimicrobial Activity of Lactic Acid Against Pathogen and Spoilage Microorganisms
EP  - 998
IS  - 5
SP  - 990
VL  - 40
DO  - 10.1111/jfpp.12679
ER  - 

@article{
author = "Stanojević-Nikolić, Slobodanka and Dimić, Gordana and Mojović, Ljiljana and Pejin, Jelena and Đukić-Vuković, Aleksandra and Kocić-Tanackov, Sunčica",
year = "2016",
abstract = "Preliminary examination of the antimicrobial activity of lactic acid against nine bacteria (Escherichia coli, Proteus mirabilis, Salmonella enteritidis, Pseudomonas aeruginosa, Staphylococcus aureus, Enterococcus faecalis, Listeria monocytogenes, Bacillus cereus and Bacillus megaterium) and three yeasts (Rhodotorula sp., Saccharomyces cerevisiae and Candida albicans) was performed using disc diffusion and broth microdilution method. At a concentration of 321mg/mL, inhibition zones ranged from 24.0mm (Es.coli) to 38.3mm (En.faecalis) for the tested bacteria. The inhibition zones of the yeasts ranged from 11.3mm (Sac.cerevisiae) to 14.0mm (Rhodotorula sp.). Lactic acid minimal inhibitory concentration for bacteria was 1.25mg/mL, while minimal biocide concentration was 2.50mg/mL. Minimal inhibitory concentration for yeasts was 12.50mg/mL, while minimal fungicidal concentration was 25.00mg/mL. The obtained results showed that lactic acid could be used as an efficient natural antimicrobial agent improving the safety of all-natural foods. Practical ApplicationsConsumer perception that synthetic food additives may be associated with potential toxicological problems has recently generated interest for the use of naturally derived compounds in the food industry. The use of lactic acid is considered as a good alternative and may be more acceptable to consumers than synthetic food additives because of its natural origin, potential antimicrobial activity, as well as preservative, antioxidant, flavoring and acidifying properties as well as low cost. For ensuring food safety, combination of lactic acid with other natural antimicrobial agents or other preservation methods should be considered. Therefore, there is a potential for lactic acid usage in the development of eco-friendly technology which ensures food safety.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Processing and Preservation",
title = "Antimicrobial Activity of Lactic Acid Against Pathogen and Spoilage Microorganisms",
pages = "998-990",
number = "5",
volume = "40",
doi = "10.1111/jfpp.12679"
}

Stanojević-Nikolić, S., Dimić, G., Mojović, L., Pejin, J., Đukić-Vuković, A.,& Kocić-Tanackov, S.. (2016). Antimicrobial Activity of Lactic Acid Against Pathogen and Spoilage Microorganisms. in Journal of Food Processing and Preservation
Wiley, Hoboken., 40(5), 990-998.
https://doi.org/10.1111/jfpp.12679

Stanojević-Nikolić S, Dimić G, Mojović L, Pejin J, Đukić-Vuković A, Kocić-Tanackov S. Antimicrobial Activity of Lactic Acid Against Pathogen and Spoilage Microorganisms. in Journal of Food Processing and Preservation. 2016;40(5):990-998.
doi:10.1111/jfpp.12679 .

Stanojević-Nikolić, Slobodanka, Dimić, Gordana, Mojović, Ljiljana, Pejin, Jelena, Đukić-Vuković, Aleksandra, Kocić-Tanackov, Sunčica, "Antimicrobial Activity of Lactic Acid Against Pathogen and Spoilage Microorganisms" in Journal of Food Processing and Preservation, 40, no. 5 (2016):990-998,
https://doi.org/10.1111/jfpp.12679 . .

TY  - JOUR
AU  - Kocić-Tanackov, Sunčica
AU  - Dimić, Gordana
AU  - Mojović, Ljiljana
AU  - Pejin, Jelena
AU  - Tanackov, Ilija
AU  - Đukić-Vuković, Aleksandra
PY  - 2015
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3095
AB  - The article was aimed at investigating the antifungal activities of basil (Ocimum basilicum L.) extract against food spoilage fungi like Cladosporium cladosporioides, Emericella nidulans, Eurotium amstelodami, Eu. herbariorum, Eu. chevalieri and Eu. rubrum. At 7.0 mg/mL concentration, basil extract inhibited only the growth of C. cladosporioides. At 15.0 mg/mL concentration, the tested extract completely inhibited the growth of Em. nidulans, Eu. herbariorum, Eu. chevalieri and Eu. rubrum, while the growth of Eu. amstelodami was reduced by 42.1%. Applying the agar plate method, the strongest effect was exhibited against C. cladosporioides whereas Eu. amstelodami showed the lowest sensitivity to the applied extract. Higher extract concentrations (7.0 and 15.0 mg/mL) reduced growth of aerial mycelium in all tested species. The microscopic examination of the fungi confirmed the presence of hyphae deformations with a frequent occurrence of fragmentations and thickenings and diminished sporulation.
PB  - Wiley, Hoboken
T2  - Journal of Food Processing and Preservation
T1  - Inhibitory effect of basil extract on the growth of cladosporium cladosporioides, emericella nidulans, and eurotium species isolated from food
EP  - 895
IS  - 6
SP  - 887
VL  - 39
DO  - 10.1111/jfpp.12300
ER  - 

@article{
author = "Kocić-Tanackov, Sunčica and Dimić, Gordana and Mojović, Ljiljana and Pejin, Jelena and Tanackov, Ilija and Đukić-Vuković, Aleksandra",
year = "2015",
abstract = "The article was aimed at investigating the antifungal activities of basil (Ocimum basilicum L.) extract against food spoilage fungi like Cladosporium cladosporioides, Emericella nidulans, Eurotium amstelodami, Eu. herbariorum, Eu. chevalieri and Eu. rubrum. At 7.0 mg/mL concentration, basil extract inhibited only the growth of C. cladosporioides. At 15.0 mg/mL concentration, the tested extract completely inhibited the growth of Em. nidulans, Eu. herbariorum, Eu. chevalieri and Eu. rubrum, while the growth of Eu. amstelodami was reduced by 42.1%. Applying the agar plate method, the strongest effect was exhibited against C. cladosporioides whereas Eu. amstelodami showed the lowest sensitivity to the applied extract. Higher extract concentrations (7.0 and 15.0 mg/mL) reduced growth of aerial mycelium in all tested species. The microscopic examination of the fungi confirmed the presence of hyphae deformations with a frequent occurrence of fragmentations and thickenings and diminished sporulation.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Processing and Preservation",
title = "Inhibitory effect of basil extract on the growth of cladosporium cladosporioides, emericella nidulans, and eurotium species isolated from food",
pages = "895-887",
number = "6",
volume = "39",
doi = "10.1111/jfpp.12300"
}

Kocić-Tanackov, S., Dimić, G., Mojović, L., Pejin, J., Tanackov, I.,& Đukić-Vuković, A.. (2015). Inhibitory effect of basil extract on the growth of cladosporium cladosporioides, emericella nidulans, and eurotium species isolated from food. in Journal of Food Processing and Preservation
Wiley, Hoboken., 39(6), 887-895.
https://doi.org/10.1111/jfpp.12300

Kocić-Tanackov S, Dimić G, Mojović L, Pejin J, Tanackov I, Đukić-Vuković A. Inhibitory effect of basil extract on the growth of cladosporium cladosporioides, emericella nidulans, and eurotium species isolated from food. in Journal of Food Processing and Preservation. 2015;39(6):887-895.
doi:10.1111/jfpp.12300 .

Kocić-Tanackov, Sunčica, Dimić, Gordana, Mojović, Ljiljana, Pejin, Jelena, Tanackov, Ilija, Đukić-Vuković, Aleksandra, "Inhibitory effect of basil extract on the growth of cladosporium cladosporioides, emericella nidulans, and eurotium species isolated from food" in Journal of Food Processing and Preservation, 39, no. 6 (2015):887-895,
https://doi.org/10.1111/jfpp.12300 . .

TY  - JOUR
AU  - Dimić, Gordana
AU  - Kocić-Tanackov, Sunčica
AU  - Mojović, Ljiljana
AU  - Pejin, Jelena
PY  - 2015
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3096
AB  - The inhibitory activity of lemon essential oil, coriander extract and cinnamon extract toward five molds (Aspergillus parasiticus, Cladosporium cladosporioides, Eurotium herbariorum, Penicillium chrysogenum and Aspergillus carbonarius) was evaluated using two methods: the agar dilution method and the vapor phase method. The results indicated that the lemon essential oil showed a complete inhibition of growth of the tested molds at  gt = 1.25 mu L/mL using both types of contact tests (in the agar medium and in the vapor atmosphere). Coriander extract had the best antifungal activity in the vapor phase. It completely inhibited As. parasiticus, C. cladosporioides, E. herbariorum and P. chrysogenum at 4.17 mu L/mL. As. carbonarius was partially inhibited. Generally, the cinnamon extract was the weakest inhibitor of the tested molds in both methods.
PB  - Wiley, Hoboken
T2  - Journal of Food Processing and Preservation
T1  - Antifungal activity of lemon essential oil, coriander and cinnamon extracts on foodborne molds in direct contact and the vapor phase
EP  - 1787
IS  - 6
SP  - 1778
VL  - 39
DO  - 10.1111/jfpp.12410
ER  - 

@article{
author = "Dimić, Gordana and Kocić-Tanackov, Sunčica and Mojović, Ljiljana and Pejin, Jelena",
year = "2015",
abstract = "The inhibitory activity of lemon essential oil, coriander extract and cinnamon extract toward five molds (Aspergillus parasiticus, Cladosporium cladosporioides, Eurotium herbariorum, Penicillium chrysogenum and Aspergillus carbonarius) was evaluated using two methods: the agar dilution method and the vapor phase method. The results indicated that the lemon essential oil showed a complete inhibition of growth of the tested molds at  gt = 1.25 mu L/mL using both types of contact tests (in the agar medium and in the vapor atmosphere). Coriander extract had the best antifungal activity in the vapor phase. It completely inhibited As. parasiticus, C. cladosporioides, E. herbariorum and P. chrysogenum at 4.17 mu L/mL. As. carbonarius was partially inhibited. Generally, the cinnamon extract was the weakest inhibitor of the tested molds in both methods.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Processing and Preservation",
title = "Antifungal activity of lemon essential oil, coriander and cinnamon extracts on foodborne molds in direct contact and the vapor phase",
pages = "1787-1778",
number = "6",
volume = "39",
doi = "10.1111/jfpp.12410"
}

Dimić, G., Kocić-Tanackov, S., Mojović, L.,& Pejin, J.. (2015). Antifungal activity of lemon essential oil, coriander and cinnamon extracts on foodborne molds in direct contact and the vapor phase. in Journal of Food Processing and Preservation
Wiley, Hoboken., 39(6), 1778-1787.
https://doi.org/10.1111/jfpp.12410

Dimić G, Kocić-Tanackov S, Mojović L, Pejin J. Antifungal activity of lemon essential oil, coriander and cinnamon extracts on foodborne molds in direct contact and the vapor phase. in Journal of Food Processing and Preservation. 2015;39(6):1778-1787.
doi:10.1111/jfpp.12410 .

Dimić, Gordana, Kocić-Tanackov, Sunčica, Mojović, Ljiljana, Pejin, Jelena, "Antifungal activity of lemon essential oil, coriander and cinnamon extracts on foodborne molds in direct contact and the vapor phase" in Journal of Food Processing and Preservation, 39, no. 6 (2015):1778-1787,
https://doi.org/10.1111/jfpp.12410 . .

TY  - JOUR
AU  - Kocić-Tanackov, Sunčica
AU  - Dimić, Gordana
AU  - Mojović, Ljiljana
AU  - Pejin, Jelena
AU  - Tanackov, Ilija
PY  - 2014
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2688
AB  - this study the effect of individual and binary mixtures of caraway, oregano and basil extracts on the growth of Cladosporium cladosporioides, Aspergillus wentii, Eurotium herbariorum, Penicillium aurantiogriseum and Fusarium verticillioides isolated from food was investigated. Caraway extract at a concentration of 0.70 mL/100 mL and basil extract at a concentration of 1.5 mL/100 mL were fungicidal (MFC) to C. cladosporioides, A. wendi, E. herbariorum and E verticillioides, and inhibitory (MIC) to P. aurantiogriseum. Oregano extract at a concentration of 2.5 mL/100 mL showed minimal fungicidal effects (MFC) on the growth of C. cladosporioides, A. wentii, E. herbariorum and P. aurantiogriseum and partially inhibited the growth of F. verticilhoides. Binary mixtures of extracts showed stronger inhibitory effects on the tested fungi in comparison to the individual extracts. Some of the tested mixtures exhibited synergistic effect on the inhibition of C. cladosporioides, A. wentii, E. herbariorum, and F. verticillioides growth with the FICindex of 0.70-0.97. The addition of binary mixtures of caraway and basil in the shredded cabbage inoculated with C. cladosporioides and P. aurantiogriseum reduced the initial fungal contamination.
PB  - Elsevier Science Bv, Amsterdam
T2  - LWT-Food Science and Technology
T1  - Effect of caraway, basil, and oregano extracts and their binary mixtures on fungi in growth medium and on shredded cabbage
EP  - 432
IS  - 1
SP  - 426
VL  - 59
DO  - 10.1016/j.lwt.2014.05.023
ER  - 

@article{
author = "Kocić-Tanackov, Sunčica and Dimić, Gordana and Mojović, Ljiljana and Pejin, Jelena and Tanackov, Ilija",
year = "2014",
abstract = "this study the effect of individual and binary mixtures of caraway, oregano and basil extracts on the growth of Cladosporium cladosporioides, Aspergillus wentii, Eurotium herbariorum, Penicillium aurantiogriseum and Fusarium verticillioides isolated from food was investigated. Caraway extract at a concentration of 0.70 mL/100 mL and basil extract at a concentration of 1.5 mL/100 mL were fungicidal (MFC) to C. cladosporioides, A. wendi, E. herbariorum and E verticillioides, and inhibitory (MIC) to P. aurantiogriseum. Oregano extract at a concentration of 2.5 mL/100 mL showed minimal fungicidal effects (MFC) on the growth of C. cladosporioides, A. wentii, E. herbariorum and P. aurantiogriseum and partially inhibited the growth of F. verticilhoides. Binary mixtures of extracts showed stronger inhibitory effects on the tested fungi in comparison to the individual extracts. Some of the tested mixtures exhibited synergistic effect on the inhibition of C. cladosporioides, A. wentii, E. herbariorum, and F. verticillioides growth with the FICindex of 0.70-0.97. The addition of binary mixtures of caraway and basil in the shredded cabbage inoculated with C. cladosporioides and P. aurantiogriseum reduced the initial fungal contamination.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "Effect of caraway, basil, and oregano extracts and their binary mixtures on fungi in growth medium and on shredded cabbage",
pages = "432-426",
number = "1",
volume = "59",
doi = "10.1016/j.lwt.2014.05.023"
}

Kocić-Tanackov, S., Dimić, G., Mojović, L., Pejin, J.,& Tanackov, I.. (2014). Effect of caraway, basil, and oregano extracts and their binary mixtures on fungi in growth medium and on shredded cabbage. in LWT-Food Science and Technology
Elsevier Science Bv, Amsterdam., 59(1), 426-432.
https://doi.org/10.1016/j.lwt.2014.05.023

Kocić-Tanackov S, Dimić G, Mojović L, Pejin J, Tanackov I. Effect of caraway, basil, and oregano extracts and their binary mixtures on fungi in growth medium and on shredded cabbage. in LWT-Food Science and Technology. 2014;59(1):426-432.
doi:10.1016/j.lwt.2014.05.023 .

Kocić-Tanackov, Sunčica, Dimić, Gordana, Mojović, Ljiljana, Pejin, Jelena, Tanackov, Ilija, "Effect of caraway, basil, and oregano extracts and their binary mixtures on fungi in growth medium and on shredded cabbage" in LWT-Food Science and Technology, 59, no. 1 (2014):426-432,
https://doi.org/10.1016/j.lwt.2014.05.023 . .

TY  - JOUR
AU  - Kocić-Tanackov, Sunčica
AU  - Dimić, Gordana
AU  - Mojović, Ljiljana
AU  - Pejin, Jelena
AU  - Gvozdanović-Varga, Jelica
PY  - 2013
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2332
AB  - This study was aimed at investigating the antifungal potential of onion (Allium cepa L. cultivar Kupusinski jabučar) essential oil against Cladosporium cladosporioides, Emericella nidulans, and Eurotium spp. isolated from food. The antifungal determination of onion essential oil was performed using the agar plate method. Applied concentrations of the onion essential oil (3.5, 7.0, 14.0, and 28.0 μL/100 mL) caused the delay or absence of fungal growth with different inhibitory effects on deceleration in the growth rate. Onion essential oil at a concentration of 14.0 μL/100 mL demonstrated a fungicidal effect (MFC) on the growth of C. cladosporioides and Eurotium spp. and inhibitory effect (MIC) for E. nidulans, while at a concentration of 28.0 μL/100 mL showed MFC on the growth of E. nidulans. Microscopic investigations showed that the application of onion essential oil caused changes in micromorphology of the investigated fungi (hyphae and reproductive organs deformation). This study proved that the tested onion essential oil could potentially be used as a protective agent against food-borne fungi.
AB  - Ova studija imala je za cilj da ispita antifungalni potencijal etarskog ulja crnog luka (Allium cepa L. kultivar Kupusinski jabučar) prema Cladosporium cladosporioides, Emericella nidulans, Eurotium amstelodami, E. herbariorum, E. chevalieri i E. rubrum izolovanih iz hrane. Antifungalna ispitivanja izvedena su metodom agar ploča. Primenjene koncentracije etarskog ulja crnog luka (3,5; 7,0; 14,0 i 28,0 μL/100 mL) uzrokovale su izostanak ili odlaganje rasta gljiva, sa različitim inhibitornim delovanjem na brzinu rasta. Koncentracija etarskog ulja od 14,0 μL/100 mL bila je fungicidna (MFC) za C. cladosporioides, E. amstelodami, E. herbariorum, E. chevalieri, E. rubrum i inhibitorna (MIC) za E. nidulans. Koncentracija od 28,0 μL/100 mL fungicidno (MFC) je delovala na E. nidulans. Mikroskopska posmatranja su pokazala da je pod uticajem etarskog ulja crnog luka došlo do mikromorfoloških deformacija gljiva (deformacije hifa i reproduktivnih organa). Ova istraživanja su pokazala da se ispitivano etarsko ulje crnog luka može koristiti kao potencijalni zaštitni agens protiv fungalne kontaminacije hrane.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing and Energy in Agriculture
T1  - Inhibitory activity of the onion essential oil on growth Cladosporium cladosporioides, Emericella nidulans, and Eurotium spp.
T1  - Inhibitorska aktivnost etarskog ulja crnog luka na rast Cladosporium cladosporioides, Emericella nidulans, i Eurotium spp.
EP  - 16
IS  - 1
SP  - 12
VL  - 17
UR  - https://hdl.handle.net/21.15107/rcub_technorep_2332
ER  - 

@article{
author = "Kocić-Tanackov, Sunčica and Dimić, Gordana and Mojović, Ljiljana and Pejin, Jelena and Gvozdanović-Varga, Jelica",
year = "2013",
abstract = "This study was aimed at investigating the antifungal potential of onion (Allium cepa L. cultivar Kupusinski jabučar) essential oil against Cladosporium cladosporioides, Emericella nidulans, and Eurotium spp. isolated from food. The antifungal determination of onion essential oil was performed using the agar plate method. Applied concentrations of the onion essential oil (3.5, 7.0, 14.0, and 28.0 μL/100 mL) caused the delay or absence of fungal growth with different inhibitory effects on deceleration in the growth rate. Onion essential oil at a concentration of 14.0 μL/100 mL demonstrated a fungicidal effect (MFC) on the growth of C. cladosporioides and Eurotium spp. and inhibitory effect (MIC) for E. nidulans, while at a concentration of 28.0 μL/100 mL showed MFC on the growth of E. nidulans. Microscopic investigations showed that the application of onion essential oil caused changes in micromorphology of the investigated fungi (hyphae and reproductive organs deformation). This study proved that the tested onion essential oil could potentially be used as a protective agent against food-borne fungi., Ova studija imala je za cilj da ispita antifungalni potencijal etarskog ulja crnog luka (Allium cepa L. kultivar Kupusinski jabučar) prema Cladosporium cladosporioides, Emericella nidulans, Eurotium amstelodami, E. herbariorum, E. chevalieri i E. rubrum izolovanih iz hrane. Antifungalna ispitivanja izvedena su metodom agar ploča. Primenjene koncentracije etarskog ulja crnog luka (3,5; 7,0; 14,0 i 28,0 μL/100 mL) uzrokovale su izostanak ili odlaganje rasta gljiva, sa različitim inhibitornim delovanjem na brzinu rasta. Koncentracija etarskog ulja od 14,0 μL/100 mL bila je fungicidna (MFC) za C. cladosporioides, E. amstelodami, E. herbariorum, E. chevalieri, E. rubrum i inhibitorna (MIC) za E. nidulans. Koncentracija od 28,0 μL/100 mL fungicidno (MFC) je delovala na E. nidulans. Mikroskopska posmatranja su pokazala da je pod uticajem etarskog ulja crnog luka došlo do mikromorfoloških deformacija gljiva (deformacije hifa i reproduktivnih organa). Ova istraživanja su pokazala da se ispitivano etarsko ulje crnog luka može koristiti kao potencijalni zaštitni agens protiv fungalne kontaminacije hrane.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing and Energy in Agriculture",
title = "Inhibitory activity of the onion essential oil on growth Cladosporium cladosporioides, Emericella nidulans, and Eurotium spp., Inhibitorska aktivnost etarskog ulja crnog luka na rast Cladosporium cladosporioides, Emericella nidulans, i Eurotium spp.",
pages = "16-12",
number = "1",
volume = "17",
url = "https://hdl.handle.net/21.15107/rcub_technorep_2332"
}

Kocić-Tanackov, S., Dimić, G., Mojović, L., Pejin, J.,& Gvozdanović-Varga, J.. (2013). Inhibitory activity of the onion essential oil on growth Cladosporium cladosporioides, Emericella nidulans, and Eurotium spp.. in Journal on Processing and Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 17(1), 12-16.
https://hdl.handle.net/21.15107/rcub_technorep_2332

Kocić-Tanackov S, Dimić G, Mojović L, Pejin J, Gvozdanović-Varga J. Inhibitory activity of the onion essential oil on growth Cladosporium cladosporioides, Emericella nidulans, and Eurotium spp.. in Journal on Processing and Energy in Agriculture. 2013;17(1):12-16.
https://hdl.handle.net/21.15107/rcub_technorep_2332 .

Kocić-Tanackov, Sunčica, Dimić, Gordana, Mojović, Ljiljana, Pejin, Jelena, Gvozdanović-Varga, Jelica, "Inhibitory activity of the onion essential oil on growth Cladosporium cladosporioides, Emericella nidulans, and Eurotium spp." in Journal on Processing and Energy in Agriculture, 17, no. 1 (2013):12-16,
https://hdl.handle.net/21.15107/rcub_technorep_2332 .

TY  - JOUR
AU  - Kujundžić, Žužana
AU  - Dimić, Gordana
AU  - Markov, Siniša
AU  - Kocić-Tanackov, Sunčica
AU  - Mojović, Ljiljana
AU  - Pejin, Jelena
AU  - Marković, Milica N.
PY  - 2013
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2378
AB  - This study is concerned with the testing of antimicrobial activity of triticale stillage obtained after lactic fermentation by Lactobacillus fermentum PL-1. The antimicrobial tests were performed using the disc-diffusion and agar well diffusion methods. It was found that fermented triticale stillage after lactic acid fermentation exhibited an inhibitory effect towards tested Gram positive and Gram negative bacteria: Escherichia coli, Salmonella enteritidis, Pseudomonas aeruginosa, Bacillus cereus, Bacillus subtilis, Staphylococcus aureus, and Enterococcus faecalis. The triticale stillage without addition of CaCO3 before fermentation showed a stronger antimicrobial effect in comparison with the triticale stillage with added CaCO3. Triticale stillage after lactic acid fermentation did not show any antifungal effect on the growth of tested moulds (Alternaria alternata, Aspergillus versicolor, Penicillium brevicompactum, and Fusarium subglutinans).
AB  - U ovom radu je ispitana antimikrobna aktivnost džibre tritikalea posle mlečno-kisele fermentacije sa Lactobacillus fermentum PL-1. Anitimikrobna ispitivanja su izvedena disk-difuzionom metodom i metodom bunarčića. Utvrđeno je da džibra tritikalea posle mlečno-kisele fermentacije ima inhibitorni efekat na ispitivane Gram-pozitivne i Gram-negativne bakterije: Escherichia coli, Salmonella enteritidis, Pseudomonas aeruginosa, Bacillus cereus, Bacillus subtilis, Staphylococcus aureus i Enterococcus faecalis. Džibra tritikalea u koju nije dodat CaCO3 pre mlečno-kisele fermentacije je imala jači antimikrobni efekat od džibre u koju je dodat CaCO3 pre mlečno-kisele fermentacije. Džibra tritikalea posle mlečno-kisele fermentacije nije imala antifungalni efekat na rast ispitivanih plesni (Alternaria alternata, Aspergillus versicolor, Penicillium brevicompactum i Fusarium subglutinans).
PB  - Faculty of Technology, Novi Sad
T2  - Acta periodica technologica
T1  - Antimicrobial potential of triticale stillage after lactic acid fermentation with Lactobacillus fermentum PL-1
T1  - Antimikrobni potencijal džibre tritikalea posle mlečno-kisele fermentacije pomoću Lactobacillus fermentum PL-1
EP  - 268
IS  - 44
SP  - 259
DO  - 10.2298/APT1344259K
ER  - 

@article{
author = "Kujundžić, Žužana and Dimić, Gordana and Markov, Siniša and Kocić-Tanackov, Sunčica and Mojović, Ljiljana and Pejin, Jelena and Marković, Milica N.",
year = "2013",
abstract = "This study is concerned with the testing of antimicrobial activity of triticale stillage obtained after lactic fermentation by Lactobacillus fermentum PL-1. The antimicrobial tests were performed using the disc-diffusion and agar well diffusion methods. It was found that fermented triticale stillage after lactic acid fermentation exhibited an inhibitory effect towards tested Gram positive and Gram negative bacteria: Escherichia coli, Salmonella enteritidis, Pseudomonas aeruginosa, Bacillus cereus, Bacillus subtilis, Staphylococcus aureus, and Enterococcus faecalis. The triticale stillage without addition of CaCO3 before fermentation showed a stronger antimicrobial effect in comparison with the triticale stillage with added CaCO3. Triticale stillage after lactic acid fermentation did not show any antifungal effect on the growth of tested moulds (Alternaria alternata, Aspergillus versicolor, Penicillium brevicompactum, and Fusarium subglutinans)., U ovom radu je ispitana antimikrobna aktivnost džibre tritikalea posle mlečno-kisele fermentacije sa Lactobacillus fermentum PL-1. Anitimikrobna ispitivanja su izvedena disk-difuzionom metodom i metodom bunarčića. Utvrđeno je da džibra tritikalea posle mlečno-kisele fermentacije ima inhibitorni efekat na ispitivane Gram-pozitivne i Gram-negativne bakterije: Escherichia coli, Salmonella enteritidis, Pseudomonas aeruginosa, Bacillus cereus, Bacillus subtilis, Staphylococcus aureus i Enterococcus faecalis. Džibra tritikalea u koju nije dodat CaCO3 pre mlečno-kisele fermentacije je imala jači antimikrobni efekat od džibre u koju je dodat CaCO3 pre mlečno-kisele fermentacije. Džibra tritikalea posle mlečno-kisele fermentacije nije imala antifungalni efekat na rast ispitivanih plesni (Alternaria alternata, Aspergillus versicolor, Penicillium brevicompactum i Fusarium subglutinans).",
publisher = "Faculty of Technology, Novi Sad",
journal = "Acta periodica technologica",
title = "Antimicrobial potential of triticale stillage after lactic acid fermentation with Lactobacillus fermentum PL-1, Antimikrobni potencijal džibre tritikalea posle mlečno-kisele fermentacije pomoću Lactobacillus fermentum PL-1",
pages = "268-259",
number = "44",
doi = "10.2298/APT1344259K"
}

Kujundžić, Ž., Dimić, G., Markov, S., Kocić-Tanackov, S., Mojović, L., Pejin, J.,& Marković, M. N.. (2013). Antimicrobial potential of triticale stillage after lactic acid fermentation with Lactobacillus fermentum PL-1. in Acta periodica technologica
Faculty of Technology, Novi Sad.(44), 259-268.
https://doi.org/10.2298/APT1344259K

Kujundžić Ž, Dimić G, Markov S, Kocić-Tanackov S, Mojović L, Pejin J, Marković MN. Antimicrobial potential of triticale stillage after lactic acid fermentation with Lactobacillus fermentum PL-1. in Acta periodica technologica. 2013;(44):259-268.
doi:10.2298/APT1344259K .

Kujundžić, Žužana, Dimić, Gordana, Markov, Siniša, Kocić-Tanackov, Sunčica, Mojović, Ljiljana, Pejin, Jelena, Marković, Milica N., "Antimicrobial potential of triticale stillage after lactic acid fermentation with Lactobacillus fermentum PL-1" in Acta periodica technologica, no. 44 (2013):259-268,
https://doi.org/10.2298/APT1344259K . .

TY  - JOUR
AU  - Kocić-Tanackov, Sunčica
AU  - Dimić, Gordana
AU  - Lević, Jelena
AU  - Mojović, Ljiljana
AU  - Pejin, Jelena
PY  - 2013
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2292
AB  - The total number of molds in cakes ranged up to 9.0 x 102 CFU/g. The highest number of molds was isolated on Dichloran 18% Glycerol Agar (DG18), and the lowest on Malt Yeast Extract 50% Glucose Agar (MY50G). Mycopopulation of cakes composed of species of genera Acremonium, Alternaria, Aspergillus, Cladosporium, Eurotium, Mucor, Phialophora, Penicillium, Fusarium and Ulocladium. Dominant species were A. niger, P. aurantiogriseum, P. brevicompactum, P. hirsutum, F. proliferatum and A. alternata. The most common potential producers were those of ochratoxin A (50.50%). The potential producers of fumonisins were present with 7.75%, moniliformin with 6.5% and sterigmatocystin with 0.75%. Potential producers of Alternaria toxins amounted to 4.5%. Aflatoxigenic molds were not isolated from the tested samples. Mycotoxicological analysis of the cakes did not determine the presence of aflatoxin, sterigmatocystin, ochratoxin A and zearalenone.
AB  - Ukupan broj plesni u poslastičarskim proizvodima kretao se do 9,0x102 CFU/g. Najveći broj plesni izolovan je na Dihloran 18% glicerol agar (DG18), a najmanji na sladno kvasnom ekstraktu sa 50% glukoze agaru (MY50G). Mikopopulaciju poslastičarskih proizvoda činile su vrste iz rodova Acremonium, Alternaria, Aspergillus, Cladosporium, Eurotium, Mucor, Phialophora, Penicillium, Fusarium i Ulocladium. Dominantane vrste su bile A. niger, P. aurantiogriseum, P. brevicompactum, P. hirsutum, F. proliferatum i A. alternata. U najvećem procentu su bili zastupljeni potencijalni producenti ohratoksina A (50,50%). Producenti fumonizina bili su zastupljeni sa 7,75%, moniliformina sa 6,5%, a sterigmatocistina sa 0,75%. Potencijalni proizvođači Alternaria toksina činili su 4,5%. Aflatoksigene plesni nisu izolovane iz ispitivanih uzoraka. Mikotoksikološkim ispitivanjima uzoraka poslastičarskih proizvoda nije konstatovano prisustvo aflatoksina, sterigmatocistina, ohratoksina A i zearalenona.
PB  - Matica Srpska
T2  - Zbornik Matice srpske za prirodne nauke
T1  - Contamination of cakes with toxigenic molds
T1  - Kontaminacija poslastičarskih proizvoda toksigenim plesnima
EP  - 226
IS  - 124
SP  - 213
UR  - https://hdl.handle.net/21.15107/rcub_technorep_2292
ER  - 

@article{
author = "Kocić-Tanackov, Sunčica and Dimić, Gordana and Lević, Jelena and Mojović, Ljiljana and Pejin, Jelena",
year = "2013",
abstract = "The total number of molds in cakes ranged up to 9.0 x 102 CFU/g. The highest number of molds was isolated on Dichloran 18% Glycerol Agar (DG18), and the lowest on Malt Yeast Extract 50% Glucose Agar (MY50G). Mycopopulation of cakes composed of species of genera Acremonium, Alternaria, Aspergillus, Cladosporium, Eurotium, Mucor, Phialophora, Penicillium, Fusarium and Ulocladium. Dominant species were A. niger, P. aurantiogriseum, P. brevicompactum, P. hirsutum, F. proliferatum and A. alternata. The most common potential producers were those of ochratoxin A (50.50%). The potential producers of fumonisins were present with 7.75%, moniliformin with 6.5% and sterigmatocystin with 0.75%. Potential producers of Alternaria toxins amounted to 4.5%. Aflatoxigenic molds were not isolated from the tested samples. Mycotoxicological analysis of the cakes did not determine the presence of aflatoxin, sterigmatocystin, ochratoxin A and zearalenone., Ukupan broj plesni u poslastičarskim proizvodima kretao se do 9,0x102 CFU/g. Najveći broj plesni izolovan je na Dihloran 18% glicerol agar (DG18), a najmanji na sladno kvasnom ekstraktu sa 50% glukoze agaru (MY50G). Mikopopulaciju poslastičarskih proizvoda činile su vrste iz rodova Acremonium, Alternaria, Aspergillus, Cladosporium, Eurotium, Mucor, Phialophora, Penicillium, Fusarium i Ulocladium. Dominantane vrste su bile A. niger, P. aurantiogriseum, P. brevicompactum, P. hirsutum, F. proliferatum i A. alternata. U najvećem procentu su bili zastupljeni potencijalni producenti ohratoksina A (50,50%). Producenti fumonizina bili su zastupljeni sa 7,75%, moniliformina sa 6,5%, a sterigmatocistina sa 0,75%. Potencijalni proizvođači Alternaria toksina činili su 4,5%. Aflatoksigene plesni nisu izolovane iz ispitivanih uzoraka. Mikotoksikološkim ispitivanjima uzoraka poslastičarskih proizvoda nije konstatovano prisustvo aflatoksina, sterigmatocistina, ohratoksina A i zearalenona.",
publisher = "Matica Srpska",
journal = "Zbornik Matice srpske za prirodne nauke",
title = "Contamination of cakes with toxigenic molds, Kontaminacija poslastičarskih proizvoda toksigenim plesnima",
pages = "226-213",
number = "124",
url = "https://hdl.handle.net/21.15107/rcub_technorep_2292"
}

Kocić-Tanackov, S., Dimić, G., Lević, J., Mojović, L.,& Pejin, J.. (2013). Contamination of cakes with toxigenic molds. in Zbornik Matice srpske za prirodne nauke
Matica Srpska.(124), 213-226.
https://hdl.handle.net/21.15107/rcub_technorep_2292

Kocić-Tanackov S, Dimić G, Lević J, Mojović L, Pejin J. Contamination of cakes with toxigenic molds. in Zbornik Matice srpske za prirodne nauke. 2013;(124):213-226.
https://hdl.handle.net/21.15107/rcub_technorep_2292 .

Kocić-Tanackov, Sunčica, Dimić, Gordana, Lević, Jelena, Mojović, Ljiljana, Pejin, Jelena, "Contamination of cakes with toxigenic molds" in Zbornik Matice srpske za prirodne nauke, no. 124 (2013):213-226,
https://hdl.handle.net/21.15107/rcub_technorep_2292 .

TY  - JOUR
AU  - Kocić-Tanackov, Sunčica
AU  - Dimić, Gordana
AU  - Pejin, Dušanka
AU  - Mojović, Ljiljana
AU  - Pejin, Jelena
AU  - Tanackov, Ilija
PY  - 2012
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2035
AB  - This study was aimed at investigating the antifungal potential of basil (Ocimmum basilicum L.) extract against toxin-producing Penicillium spp. (P. aurantiogriseum, P. glabrum, P. chrysogenum, and P. brevicompactum) isolated from food. The basil extract composition was determined by the GC-MS method. The major component identified in the extract was estragole (86.72%). The determination of the antifungal activity of basil extract on Penicillium spp. was performed using the agar plate method. Basil extract reduced the growth of Penicillium spp. at all applied concentration levels (0.16, 0.35, 0.70, and 1.50 mL/100mL) with the colony growth inhibition from 3.6 (for P. glabrum) to 100% (for P. chrysogenum). The highest sensitivity showed P. chrysogenum, where the growth was completely inhibited at the basil extract concentration of 1.50 mL/100mL. The growth of other Penicillium spp. was partially inhibited with the colony growth inhibition of 63.4 % (P. brevicompactum), 67.5% (P. aurantiogriseum), and 71.7% (P. glabrum). Higher concentrations (0.70 and 1.50 mL/100mL) reduced the growth of the aerial mycelium of all tested Penicillium species. In addition, at the same extract concentrations, the examination of microscopic preparation showed the deformation of hyphae with the frequent occurrence of fragmentations and thickenings, occurrence of irregular vesicle, frequently without metulae and phialides, enlarged metulae. The results obtained in this investigation point to the possibility of using basil extract for the antifungal food protection.
AB  - Ovaj rad prikazuje antifungalni potencijal ekstrakta bosiljka na rast toksin- produkujućih Penicillium vrsta (P. aurantiogriseum, P. glabrum, P. chrysogenum i P. brevicompactum) izolovanih iz hrane. Sastav ekstrakta bosiljka određen je GC-MS metodom i u najvećem procentu sadržavao je estragol (86,72%). Uticaj ekstrakta na rast plesni ispitan je metodom agar ploča. Pri svim primenjenim koncentracija ekstrakta (0,16; 0,35; 0,70 i 1,50 mL/100mL) redukovan je rast Penicillium spp. uz inhibiciju rasta kolonija od 3,6 (P. glabrum) do 100% (P. chrysogenum). Najveću osetljivost pokazala je plesan P. chrysogenum. Njen rast je bio potpuno sprečen pri koncentraciji od 1,5 mL/100mL. Rast ostalih Penicillium spp. je delimično inhibiran sa visokim procentom inhibicije rasta kolonije od 63,4 (P. brevicompactum), 67,5 (P. aurantiogriseum) i 71,7% (P. glabrum). Više koncentracije ekstrakta (0,70 i 1,5 mL/100mL) su redukovale micelarni rast svih testiranih vrsta. Takođe, pri ovim koncentracijama su u mikroskopskom preparatu uočene deformacije hifa sa čestom fragmentacijom i zadebljanjima, vezikule nepravilnog oblika, pojava proširenih metula, ali često bez metula i fijalida. Dobijeni rezultati ukazuju na mogućnost korišćenja ekstrakta bosiljka u antifungalnoj zaštiti hrane.
PB  - Faculty of Technology, Novi Sad
T2  - Acta periodica technologica
T1  - Antifungal activity of the basil (Ocimmum basilicum L.) extract on Penicillium aurantiogriseum, P. glabrum, P. chrysogenum, and P. brevicompactum
T1  - Antifungalna aktivnost ekstrakta bosiljka (Ocimmum basilicum L.) na rast Penicillium aurantiogriseum, P. glabrum, P. chrysogenum i P. brevicompactum
EP  - 256
IS  - 43
SP  - 247
DO  - 10.2298/APT1243247K
ER  - 

@article{
author = "Kocić-Tanackov, Sunčica and Dimić, Gordana and Pejin, Dušanka and Mojović, Ljiljana and Pejin, Jelena and Tanackov, Ilija",
year = "2012",
abstract = "This study was aimed at investigating the antifungal potential of basil (Ocimmum basilicum L.) extract against toxin-producing Penicillium spp. (P. aurantiogriseum, P. glabrum, P. chrysogenum, and P. brevicompactum) isolated from food. The basil extract composition was determined by the GC-MS method. The major component identified in the extract was estragole (86.72%). The determination of the antifungal activity of basil extract on Penicillium spp. was performed using the agar plate method. Basil extract reduced the growth of Penicillium spp. at all applied concentration levels (0.16, 0.35, 0.70, and 1.50 mL/100mL) with the colony growth inhibition from 3.6 (for P. glabrum) to 100% (for P. chrysogenum). The highest sensitivity showed P. chrysogenum, where the growth was completely inhibited at the basil extract concentration of 1.50 mL/100mL. The growth of other Penicillium spp. was partially inhibited with the colony growth inhibition of 63.4 % (P. brevicompactum), 67.5% (P. aurantiogriseum), and 71.7% (P. glabrum). Higher concentrations (0.70 and 1.50 mL/100mL) reduced the growth of the aerial mycelium of all tested Penicillium species. In addition, at the same extract concentrations, the examination of microscopic preparation showed the deformation of hyphae with the frequent occurrence of fragmentations and thickenings, occurrence of irregular vesicle, frequently without metulae and phialides, enlarged metulae. The results obtained in this investigation point to the possibility of using basil extract for the antifungal food protection., Ovaj rad prikazuje antifungalni potencijal ekstrakta bosiljka na rast toksin- produkujućih Penicillium vrsta (P. aurantiogriseum, P. glabrum, P. chrysogenum i P. brevicompactum) izolovanih iz hrane. Sastav ekstrakta bosiljka određen je GC-MS metodom i u najvećem procentu sadržavao je estragol (86,72%). Uticaj ekstrakta na rast plesni ispitan je metodom agar ploča. Pri svim primenjenim koncentracija ekstrakta (0,16; 0,35; 0,70 i 1,50 mL/100mL) redukovan je rast Penicillium spp. uz inhibiciju rasta kolonija od 3,6 (P. glabrum) do 100% (P. chrysogenum). Najveću osetljivost pokazala je plesan P. chrysogenum. Njen rast je bio potpuno sprečen pri koncentraciji od 1,5 mL/100mL. Rast ostalih Penicillium spp. je delimično inhibiran sa visokim procentom inhibicije rasta kolonije od 63,4 (P. brevicompactum), 67,5 (P. aurantiogriseum) i 71,7% (P. glabrum). Više koncentracije ekstrakta (0,70 i 1,5 mL/100mL) su redukovale micelarni rast svih testiranih vrsta. Takođe, pri ovim koncentracijama su u mikroskopskom preparatu uočene deformacije hifa sa čestom fragmentacijom i zadebljanjima, vezikule nepravilnog oblika, pojava proširenih metula, ali često bez metula i fijalida. Dobijeni rezultati ukazuju na mogućnost korišćenja ekstrakta bosiljka u antifungalnoj zaštiti hrane.",
publisher = "Faculty of Technology, Novi Sad",
journal = "Acta periodica technologica",
title = "Antifungal activity of the basil (Ocimmum basilicum L.) extract on Penicillium aurantiogriseum, P. glabrum, P. chrysogenum, and P. brevicompactum, Antifungalna aktivnost ekstrakta bosiljka (Ocimmum basilicum L.) na rast Penicillium aurantiogriseum, P. glabrum, P. chrysogenum i P. brevicompactum",
pages = "256-247",
number = "43",
doi = "10.2298/APT1243247K"
}

Kocić-Tanackov, S., Dimić, G., Pejin, D., Mojović, L., Pejin, J.,& Tanackov, I.. (2012). Antifungal activity of the basil (Ocimmum basilicum L.) extract on Penicillium aurantiogriseum, P. glabrum, P. chrysogenum, and P. brevicompactum. in Acta periodica technologica
Faculty of Technology, Novi Sad.(43), 247-256.
https://doi.org/10.2298/APT1243247K

Kocić-Tanackov S, Dimić G, Pejin D, Mojović L, Pejin J, Tanackov I. Antifungal activity of the basil (Ocimmum basilicum L.) extract on Penicillium aurantiogriseum, P. glabrum, P. chrysogenum, and P. brevicompactum. in Acta periodica technologica. 2012;(43):247-256.
doi:10.2298/APT1243247K .

Kocić-Tanackov, Sunčica, Dimić, Gordana, Pejin, Dušanka, Mojović, Ljiljana, Pejin, Jelena, Tanackov, Ilija, "Antifungal activity of the basil (Ocimmum basilicum L.) extract on Penicillium aurantiogriseum, P. glabrum, P. chrysogenum, and P. brevicompactum" in Acta periodica technologica, no. 43 (2012):247-256,
https://doi.org/10.2298/APT1243247K . .

TY  - JOUR
AU  - Kocić-Tanackov, Sunčica
AU  - Dimić, Gordana
AU  - Tanackov, Ilija
AU  - Pejin, Dušanka
AU  - Mojović, Ljiljana
AU  - Pejin, Jelena
PY  - 2012
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2102
AB  - The effect of the oregano extract (Origanum vulgare L.) on the growth of Fusarium and Penicillium species isolated from cakes and ready-for-use fresh salads from different kinds of vegetables was investigated. The contents of the active component of extract were identified by GC-MS and they include: carvacrol (34.2%), carvone (18.5%), p-cimene (8.05%), thymol (3.74%). The oregano extract showed the ability to reduce mould growth at all applied concentrations. Stronger inhibitory effect on the growth of Penicillium species, contrary to Fusarium, was determined. At extract concentration of 2.50 mL/100 mL, growth of P. aurantiogriseum, P. glabrum and P. brevicompactum was completely inhibited during 14 days of incubation. At the same concentration, growth of Fusarium proliferatum was inhibited by 81.71%, F. oxysporum by 85.84%, F. verticillioides by 86.50%, P. chrysogenum by 86.2% and F. subglutinans by 88.85%.
AB  - U radu je prikazan uticaj ekstrakta origana (Origanum vulgare L.) na rast Fusarium i Penicillium vrsta izolovanih iz kolača i salata od svežeg povrća. Antifungalna ispitivanja su izvedena metodom agar ploča. Sastav aktivnih komponenti ekstrakta je određen GC-MS metodom i kao glavne komponente ustanovljene su: karvakrol (34,2%), karvon (18,5%) i p-cimen (8,05%). Ispitivani ekstrakt je na svim primenjenim koncentracijama pokazao sposobnost redukcije rasta plesni. Jači inhibitorni efekat je utvrđen na rast Penicillium vrsta. Pri koncentraciji od 2,50 mL/100 mL ekstrakta rast P. aurantiogriseum, P. glabrum i P. brevicompactum je kompletno inhibiran tokom 14 dana inkubiranja. Pri istoj koncentraciji rast F. proliferatum je inhibiran za 81,71%, F. oxysporum za 85,84%, F. verticillioides za 86,50%, P. chrysogenum za 86,2% i F. subglutinans za 88,85%. Ispitivani začinski ekstrakt origana je pored ograničavanja rasta kolonija plesni uzrokovao i promene u makro- i mikromorfologiji. Pri višim koncentracijama (1,50 i 2,50 mL/100 mL) došlo je do formiranja nekarakterističnih, kolonija sa izdignutim centrom, zrnaste strukture i smanjenom konidijacijom (P. brevicompactum, P. chrysogenum, F. oxysporum). Takođe, na ovim koncentracijama su u mikroskopskom preparatu uočene deformacije hifa (sa čestom fragmentacijom i zadebljanjima, ugibanje) i reproduktivnih organa (vezikule nepravilnog oblika, često bez metula i fijalida, pojava proširenih metula, deformacija monofijalida) ili bez reprouktivnih organa (P. aurantiogriseum, P. brevicompactum i P. chrysogenum). Rezultati pokazuju da bi ispitivani ekstrat origana mogao imati zaštitni efekat u kontroli rasta plesni u hrani tokom čuvanja ili čak produžiti rok trajnosti hrane.
PB  - Association of Chemical Engineers of Serbia
T2  - Hemijska industrija
T1  - Antifungal activity of oregano (Origanum vulgare L.) extract on the growth of Fusarium and Penicillium species isolated from food
T1  - Antifungalna aktivnost ekstrakta origana (Origanum vulgare L.) na rast Fusarium i Penicillium vrsta izolovanih iz hrane
EP  - 41
IS  - 1
SP  - 33
VL  - 66
DO  - 10.2298/HEMIND110614073K
ER  - 

@article{
author = "Kocić-Tanackov, Sunčica and Dimić, Gordana and Tanackov, Ilija and Pejin, Dušanka and Mojović, Ljiljana and Pejin, Jelena",
year = "2012",
abstract = "The effect of the oregano extract (Origanum vulgare L.) on the growth of Fusarium and Penicillium species isolated from cakes and ready-for-use fresh salads from different kinds of vegetables was investigated. The contents of the active component of extract were identified by GC-MS and they include: carvacrol (34.2%), carvone (18.5%), p-cimene (8.05%), thymol (3.74%). The oregano extract showed the ability to reduce mould growth at all applied concentrations. Stronger inhibitory effect on the growth of Penicillium species, contrary to Fusarium, was determined. At extract concentration of 2.50 mL/100 mL, growth of P. aurantiogriseum, P. glabrum and P. brevicompactum was completely inhibited during 14 days of incubation. At the same concentration, growth of Fusarium proliferatum was inhibited by 81.71%, F. oxysporum by 85.84%, F. verticillioides by 86.50%, P. chrysogenum by 86.2% and F. subglutinans by 88.85%., U radu je prikazan uticaj ekstrakta origana (Origanum vulgare L.) na rast Fusarium i Penicillium vrsta izolovanih iz kolača i salata od svežeg povrća. Antifungalna ispitivanja su izvedena metodom agar ploča. Sastav aktivnih komponenti ekstrakta je određen GC-MS metodom i kao glavne komponente ustanovljene su: karvakrol (34,2%), karvon (18,5%) i p-cimen (8,05%). Ispitivani ekstrakt je na svim primenjenim koncentracijama pokazao sposobnost redukcije rasta plesni. Jači inhibitorni efekat je utvrđen na rast Penicillium vrsta. Pri koncentraciji od 2,50 mL/100 mL ekstrakta rast P. aurantiogriseum, P. glabrum i P. brevicompactum je kompletno inhibiran tokom 14 dana inkubiranja. Pri istoj koncentraciji rast F. proliferatum je inhibiran za 81,71%, F. oxysporum za 85,84%, F. verticillioides za 86,50%, P. chrysogenum za 86,2% i F. subglutinans za 88,85%. Ispitivani začinski ekstrakt origana je pored ograničavanja rasta kolonija plesni uzrokovao i promene u makro- i mikromorfologiji. Pri višim koncentracijama (1,50 i 2,50 mL/100 mL) došlo je do formiranja nekarakterističnih, kolonija sa izdignutim centrom, zrnaste strukture i smanjenom konidijacijom (P. brevicompactum, P. chrysogenum, F. oxysporum). Takođe, na ovim koncentracijama su u mikroskopskom preparatu uočene deformacije hifa (sa čestom fragmentacijom i zadebljanjima, ugibanje) i reproduktivnih organa (vezikule nepravilnog oblika, često bez metula i fijalida, pojava proširenih metula, deformacija monofijalida) ili bez reprouktivnih organa (P. aurantiogriseum, P. brevicompactum i P. chrysogenum). Rezultati pokazuju da bi ispitivani ekstrat origana mogao imati zaštitni efekat u kontroli rasta plesni u hrani tokom čuvanja ili čak produžiti rok trajnosti hrane.",
publisher = "Association of Chemical Engineers of Serbia",
journal = "Hemijska industrija",
title = "Antifungal activity of oregano (Origanum vulgare L.) extract on the growth of Fusarium and Penicillium species isolated from food, Antifungalna aktivnost ekstrakta origana (Origanum vulgare L.) na rast Fusarium i Penicillium vrsta izolovanih iz hrane",
pages = "41-33",
number = "1",
volume = "66",
doi = "10.2298/HEMIND110614073K"
}

Kocić-Tanackov, S., Dimić, G., Tanackov, I., Pejin, D., Mojović, L.,& Pejin, J.. (2012). Antifungal activity of oregano (Origanum vulgare L.) extract on the growth of Fusarium and Penicillium species isolated from food. in Hemijska industrija
Association of Chemical Engineers of Serbia., 66(1), 33-41.
https://doi.org/10.2298/HEMIND110614073K

Kocić-Tanackov S, Dimić G, Tanackov I, Pejin D, Mojović L, Pejin J. Antifungal activity of oregano (Origanum vulgare L.) extract on the growth of Fusarium and Penicillium species isolated from food. in Hemijska industrija. 2012;66(1):33-41.
doi:10.2298/HEMIND110614073K .

Kocić-Tanackov, Sunčica, Dimić, Gordana, Tanackov, Ilija, Pejin, Dušanka, Mojović, Ljiljana, Pejin, Jelena, "Antifungal activity of oregano (Origanum vulgare L.) extract on the growth of Fusarium and Penicillium species isolated from food" in Hemijska industrija, 66, no. 1 (2012):33-41,
https://doi.org/10.2298/HEMIND110614073K . .

TY  - JOUR
AU  - Kocić-Tanackov, Sunčica
AU  - Dimić, Gordana
AU  - Tanackov, Ilija
AU  - Pejin, Dušanka
AU  - Mojović, Ljiljana
AU  - Pejin, Jelena
PY  - 2012
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2166
AB  - The aim of this study was to investigate the effect of oregano extract on the growth of Aspergillus species (Aspergillus niger, Aspergillus carbonarius, and Aspergillus wentii) isolated from food and biosynthesis of sterigmatocystin (SIC) by Aspergillus versicolor. Antifungal determinations were conducted using the agar plate method. The effect of oregano extract on the biosynthesis of STC was determined in a Yeast Extract Sucrose (YES) broth. The SIC content and mycelial growth of A. versicolor were determined on the 7th, 14th, and 21st day with all applied concentrations of oregano extract and control sample. The composition of oregano extract was determined by gas chromatography-mass spectrometry (GC-MS) and 21 different components were identified. The major components were carvacrol (34.20%) and carvone (18.05%). At 2.5 mL/100 mL concentration, the oregano extract completely inhibited the growth of A. wentii, while the growth of A. carbonarius and A. niger was reduced by 95.6% and 45.6%, respectively. Significant reductions in SIC biosynthesis during 21 days of incubation were observed for extract concentrations higher than 0.06 mL/100 mL. The obtained results showed that the tested oregano extract could be used as a food preservative to prevent food-borne fungal infections and mycotoxin production.
PB  - Elsevier, Amsterdam
T2  - LWT-Food Science and Technology
T1  - The inhibitory effect of oregano extract on the growth of Aspergillus spp. and on sterigmatocystin biosynthesis
EP  - 20
IS  - 1
SP  - 14
VL  - 49
DO  - 10.1016/j.lwt.2012.04.013
ER  - 

@article{
author = "Kocić-Tanackov, Sunčica and Dimić, Gordana and Tanackov, Ilija and Pejin, Dušanka and Mojović, Ljiljana and Pejin, Jelena",
year = "2012",
abstract = "The aim of this study was to investigate the effect of oregano extract on the growth of Aspergillus species (Aspergillus niger, Aspergillus carbonarius, and Aspergillus wentii) isolated from food and biosynthesis of sterigmatocystin (SIC) by Aspergillus versicolor. Antifungal determinations were conducted using the agar plate method. The effect of oregano extract on the biosynthesis of STC was determined in a Yeast Extract Sucrose (YES) broth. The SIC content and mycelial growth of A. versicolor were determined on the 7th, 14th, and 21st day with all applied concentrations of oregano extract and control sample. The composition of oregano extract was determined by gas chromatography-mass spectrometry (GC-MS) and 21 different components were identified. The major components were carvacrol (34.20%) and carvone (18.05%). At 2.5 mL/100 mL concentration, the oregano extract completely inhibited the growth of A. wentii, while the growth of A. carbonarius and A. niger was reduced by 95.6% and 45.6%, respectively. Significant reductions in SIC biosynthesis during 21 days of incubation were observed for extract concentrations higher than 0.06 mL/100 mL. The obtained results showed that the tested oregano extract could be used as a food preservative to prevent food-borne fungal infections and mycotoxin production.",
publisher = "Elsevier, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "The inhibitory effect of oregano extract on the growth of Aspergillus spp. and on sterigmatocystin biosynthesis",
pages = "20-14",
number = "1",
volume = "49",
doi = "10.1016/j.lwt.2012.04.013"
}

Kocić-Tanackov, S., Dimić, G., Tanackov, I., Pejin, D., Mojović, L.,& Pejin, J.. (2012). The inhibitory effect of oregano extract on the growth of Aspergillus spp. and on sterigmatocystin biosynthesis. in LWT-Food Science and Technology
Elsevier, Amsterdam., 49(1), 14-20.
https://doi.org/10.1016/j.lwt.2012.04.013

Kocić-Tanackov S, Dimić G, Tanackov I, Pejin D, Mojović L, Pejin J. The inhibitory effect of oregano extract on the growth of Aspergillus spp. and on sterigmatocystin biosynthesis. in LWT-Food Science and Technology. 2012;49(1):14-20.
doi:10.1016/j.lwt.2012.04.013 .

Kocić-Tanackov, Sunčica, Dimić, Gordana, Tanackov, Ilija, Pejin, Dušanka, Mojović, Ljiljana, Pejin, Jelena, "The inhibitory effect of oregano extract on the growth of Aspergillus spp. and on sterigmatocystin biosynthesis" in LWT-Food Science and Technology, 49, no. 1 (2012):14-20,
https://doi.org/10.1016/j.lwt.2012.04.013 . .