TY  - CONF
AU  - Đukić-Vuković, Aleksandra
AU  - Mladenović, Dragana
AU  - Grbić, Jovana
AU  - Lazović, Saša
AU  - Pejin, Jelena
AU  - Kocić-Tanackov, Sunčica
AU  - Mojović, Ljiljana
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6228
AB  - Lignocellulosic substrates are abundant, and considered cheap sources of cellulose for biorefinery
processes. However, their use is limited because of complex and interlinked structures of cellulose
and lignin not easily accessible to enzymes for decomposition. Different chemical (acid, base, and
enzymatic hydrolysis) and physical pretreatments (e.g. steam explosion, high pressure, non-thermal
plasma) are used with limited success for degradation of lignin and better utilization of cellulose by
microorganisms during fermentation. Poor selectivity, low efficiency, and environmental hazards
are common problems in treatment of lignocellulose. Degradation of both cellulose and lignin, and
formation of compounds which inhibit microorganisms in subsequent fermentation often occurs
reducing the efficiency of bioprocessing.
The use of a low-power atmospheric pressure plasma source (plasma needle) was investigated for
treatment of corn stalks. Slices of corn stalks were subjected to non-thermal plasma treatment under
different conditions. After the treatment, they are dyed and studied using light microscopy.
AstraBlue® and safranin are used as dyes for staining of lignin in the absence and presence of
cellulose, respectively. Plasma can degrade both cellulose and lignin but at different rates and
treatment conditions can be tailored to achieve selectivity. This differential staining method is fast
and simple. It enables us to examine how selective plasma treatments are and has a potential for
screening of lignocellulose substrates
AB  - Lignocelulozni supstrati su široko rasprostranjeni i predstavljaju jeftine izvore celuloze za
biorafinerijske postupke. Pa ipak, njihova upotreba je ograničena zbog kompleksnog sastava i
izprepletanosti celuloznih i ligninskih komponenata što ih čini teško dostupnim za enzimsku
razgradnju. Različiti hemijski (kisela, bazna i enzimska hidroliza) i fizički pretretmani (npr. tretman
vodenom parom, visokim pritiskom, netermalnom plazmom) se koriste sa ograničenim uspehom za
degradaciju lignina i bolje iskorišćenje celuloze pomoću mikroorganizama u toku fermentacije.
Loša selektivnost, niska efikasnost i rizici vezani za uticaj na životnu sredinu su česti problemi
prilikom tretmana lignoceluloznih supstrata. U toku ovih tretmana, često dolazi do istovremene
razgradnje i celuloze i lignina i stvaranja inhibitornih jedinjenja koja negativno utiču na
mikroorganizame u toku fermentacije, utičući značajno na efikasnost celokupnog procesa.
U radu je ispitivana upotreba plazma izvora niske snage na atmosferskom pritisku (plazma igle) za
tretman stabljika kukuruza. Preseci stabljika kukuruza su bili izloženi netermalnoj plazmi pri
različitim uslovima. Nakon tretmana, preseci su obojeni i posmatrani svetlosnim mikroskopom.
AstraBlue® i safranin su korišćeni kao boje za bojenje lignina u odsustvu i prisustvu celuloze,
redom. Pokazano je da plazma može da razgradi i lignin i celulozu, ali u različitoj meri i da uslovi
tretmana mogu biti kontrolisani tako da utiču na selektivnost razgradnje. Ovaj metod
diferencijalnog bojenja je brz i jednostavan. On omogućava da se ispita selektivnost tretmana
plazmom i ima potencijal za primenu u brzom skriningu lignoceluloznih supstrata
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi
C3  - 7th International conference Sustainable postharvest and food technologies - INOPTEP 2021
T1  - Non-thermal plasma treatment of corn stalks examined by light microscopy
T1  - Tretman preseka stabljika kukuruza netermalnom plazmom ispitivan svetlosnom mikroskopijom
EP  - 30
SP  - 29
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6228
ER  - 

@conference{
author = "Đukić-Vuković, Aleksandra and Mladenović, Dragana and Grbić, Jovana and Lazović, Saša and Pejin, Jelena and Kocić-Tanackov, Sunčica and Mojović, Ljiljana",
year = "2021",
abstract = "Lignocellulosic substrates are abundant, and considered cheap sources of cellulose for biorefinery
processes. However, their use is limited because of complex and interlinked structures of cellulose
and lignin not easily accessible to enzymes for decomposition. Different chemical (acid, base, and
enzymatic hydrolysis) and physical pretreatments (e.g. steam explosion, high pressure, non-thermal
plasma) are used with limited success for degradation of lignin and better utilization of cellulose by
microorganisms during fermentation. Poor selectivity, low efficiency, and environmental hazards
are common problems in treatment of lignocellulose. Degradation of both cellulose and lignin, and
formation of compounds which inhibit microorganisms in subsequent fermentation often occurs
reducing the efficiency of bioprocessing.
The use of a low-power atmospheric pressure plasma source (plasma needle) was investigated for
treatment of corn stalks. Slices of corn stalks were subjected to non-thermal plasma treatment under
different conditions. After the treatment, they are dyed and studied using light microscopy.
AstraBlue® and safranin are used as dyes for staining of lignin in the absence and presence of
cellulose, respectively. Plasma can degrade both cellulose and lignin but at different rates and
treatment conditions can be tailored to achieve selectivity. This differential staining method is fast
and simple. It enables us to examine how selective plasma treatments are and has a potential for
screening of lignocellulose substrates, Lignocelulozni supstrati su široko rasprostranjeni i predstavljaju jeftine izvore celuloze za
biorafinerijske postupke. Pa ipak, njihova upotreba je ograničena zbog kompleksnog sastava i
izprepletanosti celuloznih i ligninskih komponenata što ih čini teško dostupnim za enzimsku
razgradnju. Različiti hemijski (kisela, bazna i enzimska hidroliza) i fizički pretretmani (npr. tretman
vodenom parom, visokim pritiskom, netermalnom plazmom) se koriste sa ograničenim uspehom za
degradaciju lignina i bolje iskorišćenje celuloze pomoću mikroorganizama u toku fermentacije.
Loša selektivnost, niska efikasnost i rizici vezani za uticaj na životnu sredinu su česti problemi
prilikom tretmana lignoceluloznih supstrata. U toku ovih tretmana, često dolazi do istovremene
razgradnje i celuloze i lignina i stvaranja inhibitornih jedinjenja koja negativno utiču na
mikroorganizame u toku fermentacije, utičući značajno na efikasnost celokupnog procesa.
U radu je ispitivana upotreba plazma izvora niske snage na atmosferskom pritisku (plazma igle) za
tretman stabljika kukuruza. Preseci stabljika kukuruza su bili izloženi netermalnoj plazmi pri
različitim uslovima. Nakon tretmana, preseci su obojeni i posmatrani svetlosnim mikroskopom.
AstraBlue® i safranin su korišćeni kao boje za bojenje lignina u odsustvu i prisustvu celuloze,
redom. Pokazano je da plazma može da razgradi i lignin i celulozu, ali u različitoj meri i da uslovi
tretmana mogu biti kontrolisani tako da utiču na selektivnost razgradnje. Ovaj metod
diferencijalnog bojenja je brz i jednostavan. On omogućava da se ispita selektivnost tretmana
plazmom i ima potencijal za primenu u brzom skriningu lignoceluloznih supstrata",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi",
journal = "7th International conference Sustainable postharvest and food technologies - INOPTEP 2021",
title = "Non-thermal plasma treatment of corn stalks examined by light microscopy, Tretman preseka stabljika kukuruza netermalnom plazmom ispitivan svetlosnom mikroskopijom",
pages = "30-29",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6228"
}

Đukić-Vuković, A., Mladenović, D., Grbić, J., Lazović, S., Pejin, J., Kocić-Tanackov, S.,& Mojović, L.. (2021). Non-thermal plasma treatment of corn stalks examined by light microscopy. in 7th International conference Sustainable postharvest and food technologies - INOPTEP 2021
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi., 29-30.
https://hdl.handle.net/21.15107/rcub_technorep_6228

Đukić-Vuković A, Mladenović D, Grbić J, Lazović S, Pejin J, Kocić-Tanackov S, Mojović L. Non-thermal plasma treatment of corn stalks examined by light microscopy. in 7th International conference Sustainable postharvest and food technologies - INOPTEP 2021. 2021;:29-30.
https://hdl.handle.net/21.15107/rcub_technorep_6228 .

Đukić-Vuković, Aleksandra, Mladenović, Dragana, Grbić, Jovana, Lazović, Saša, Pejin, Jelena, Kocić-Tanackov, Sunčica, Mojović, Ljiljana, "Non-thermal plasma treatment of corn stalks examined by light microscopy" in 7th International conference Sustainable postharvest and food technologies - INOPTEP 2021 (2021):29-30,
https://hdl.handle.net/21.15107/rcub_technorep_6228 .

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  - Radosavljević, Miloš
AU  - Lević, Steva
AU  - Belović, Miona
AU  - Pejin, Jelena
AU  - Đukić-Vuković, Aleksandra
AU  - Mojović, Ljiljana
AU  - Nedović, Viktor
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4582
AB  - Poly(vinyl alcohol) (PVA) was investigated as a carrier for Lactobacillus rhamnosus ATCC 7469 cells for application in L-(+)-lactic acid (LA) fermentation on low-cost food industry by-products. Brewer's spent grain (BSG) and malt rootlets (MR) hydrolysates, with the addition of brewer's yeast, brewer's yeast extract, or malt rootlets extract and soy lecithin were evaluated as media for LA fermentation. PVA concentrations of 5, 10 and 15% were evaluated and the optimal concentration was further used. Obtained PVA biocatalyst (BC) was applied in batch and repeated batch fermentations of BSG and MR hydrolysate. During 12 consecutive batch fermentations, the BC showed high mechanical stability and minor loss of activity while achieving high LA yield (97%) and productivity (2.1 g/L h-1). The study suggests that the immobilized L. rhamnosus cells in PVA cryogel can be successfully used in stable repeated batch fermentations on low-cost fermentation media without the loss of cell activity and LA fermentation capability.
PB  - Elsevier Sci Ltd, Oxford
T2  - Process Biochemistry
T1  - Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid
EP  - 160
SP  - 149
VL  - 100
DO  - 10.1016/j.procbio.2020.10.006
ER  - 

@article{
author = "Radosavljević, Miloš and Lević, Steva and Belović, Miona and Pejin, Jelena and Đukić-Vuković, Aleksandra and Mojović, Ljiljana and Nedović, Viktor",
year = "2021",
abstract = "Poly(vinyl alcohol) (PVA) was investigated as a carrier for Lactobacillus rhamnosus ATCC 7469 cells for application in L-(+)-lactic acid (LA) fermentation on low-cost food industry by-products. Brewer's spent grain (BSG) and malt rootlets (MR) hydrolysates, with the addition of brewer's yeast, brewer's yeast extract, or malt rootlets extract and soy lecithin were evaluated as media for LA fermentation. PVA concentrations of 5, 10 and 15% were evaluated and the optimal concentration was further used. Obtained PVA biocatalyst (BC) was applied in batch and repeated batch fermentations of BSG and MR hydrolysate. During 12 consecutive batch fermentations, the BC showed high mechanical stability and minor loss of activity while achieving high LA yield (97%) and productivity (2.1 g/L h-1). The study suggests that the immobilized L. rhamnosus cells in PVA cryogel can be successfully used in stable repeated batch fermentations on low-cost fermentation media without the loss of cell activity and LA fermentation capability.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Process Biochemistry",
title = "Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid",
pages = "160-149",
volume = "100",
doi = "10.1016/j.procbio.2020.10.006"
}

Radosavljević, M., Lević, S., Belović, M., Pejin, J., Đukić-Vuković, A., Mojović, L.,& Nedović, V.. (2021). Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid. in Process Biochemistry
Elsevier Sci Ltd, Oxford., 100, 149-160.
https://doi.org/10.1016/j.procbio.2020.10.006

Radosavljević M, Lević S, Belović M, Pejin J, Đukić-Vuković A, Mojović L, Nedović V. Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid. in Process Biochemistry. 2021;100:149-160.
doi:10.1016/j.procbio.2020.10.006 .

Radosavljević, Miloš, Lević, Steva, Belović, Miona, Pejin, Jelena, Đukić-Vuković, Aleksandra, Mojović, Ljiljana, Nedović, Viktor, "Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid" in Process Biochemistry, 100 (2021):149-160,
https://doi.org/10.1016/j.procbio.2020.10.006 . .

TY  - JOUR
AU  - Radosavljević, Miloš
AU  - Lević, Steva
AU  - Belović, Miona
AU  - Pejin, Jelena
AU  - Đukić-Vuković, Aleksandra
AU  - Mojović, Ljiljana
AU  - Nedović, Viktor
PY  - 2021
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4905
AB  - Poly(vinyl alcohol) (PVA) was investigated as a carrier for Lactobacillus rhamnosus ATCC 7469 cells for application in L-(+)-lactic acid (LA) fermentation on low-cost food industry by-products. Brewer?s spent grain (BSG) and malt rootlets (MR) hydrolysates, with the addition of brewer?s yeast, brewer?s yeast extract, or malt rootlets extract and soy lecithin were evaluated as media for LA fermentation. PVA concentrations of 5, 10 and 15% were evaluated and the optimal concentration was further used. Obtained PVA biocatalyst (BC) was applied in batch and repeated batch fermentations of BSG and MR hydrolysate. During 12 consecutive batch fermentations, the BC showed high mechanical stability and minor loss of activity while achieving high LA yield (97%) and productivity (2.1 g/L h-1). The study suggests that the immobilized L. rhamnosus cells in PVA cryogel can be successfully used in stable repeated batch fermentations on low-cost fermentation media without the loss of cell activity and LA fermentation capability.
T2  - Process Biochemistry
T1  - Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid
EP  - 160
SP  - 149
VL  - 100
DO  - 10.1016/j.procbio.2020.10.006
ER  - 

@article{
author = "Radosavljević, Miloš and Lević, Steva and Belović, Miona and Pejin, Jelena and Đukić-Vuković, Aleksandra and Mojović, Ljiljana and Nedović, Viktor",
year = "2021",
abstract = "Poly(vinyl alcohol) (PVA) was investigated as a carrier for Lactobacillus rhamnosus ATCC 7469 cells for application in L-(+)-lactic acid (LA) fermentation on low-cost food industry by-products. Brewer?s spent grain (BSG) and malt rootlets (MR) hydrolysates, with the addition of brewer?s yeast, brewer?s yeast extract, or malt rootlets extract and soy lecithin were evaluated as media for LA fermentation. PVA concentrations of 5, 10 and 15% were evaluated and the optimal concentration was further used. Obtained PVA biocatalyst (BC) was applied in batch and repeated batch fermentations of BSG and MR hydrolysate. During 12 consecutive batch fermentations, the BC showed high mechanical stability and minor loss of activity while achieving high LA yield (97%) and productivity (2.1 g/L h-1). The study suggests that the immobilized L. rhamnosus cells in PVA cryogel can be successfully used in stable repeated batch fermentations on low-cost fermentation media without the loss of cell activity and LA fermentation capability.",
journal = "Process Biochemistry",
title = "Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid",
pages = "160-149",
volume = "100",
doi = "10.1016/j.procbio.2020.10.006"
}

Radosavljević, M., Lević, S., Belović, M., Pejin, J., Đukić-Vuković, A., Mojović, L.,& Nedović, V.. (2021). Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid. in Process Biochemistry, 100, 149-160.
https://doi.org/10.1016/j.procbio.2020.10.006

Radosavljević M, Lević S, Belović M, Pejin J, Đukić-Vuković A, Mojović L, Nedović V. Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid. in Process Biochemistry. 2021;100:149-160.
doi:10.1016/j.procbio.2020.10.006 .

Radosavljević, Miloš, Lević, Steva, Belović, Miona, Pejin, Jelena, Đukić-Vuković, Aleksandra, Mojović, Ljiljana, Nedović, Viktor, "Encapsulation of Lactobacillus rhamnosus in Polyvinyl Alcohol for the production of L-(+)-Lactic Acid" in Process Biochemistry, 100 (2021):149-160,
https://doi.org/10.1016/j.procbio.2020.10.006 . .

TY  - JOUR
AU  - Radosavljević, Miloš
AU  - Pejin, Jelena
AU  - Pribić, Milana
AU  - Kocić-Tanackov, Sunčica
AU  - Mladenović, Dragana
AU  - Đukić-Vuković, Aleksandra
AU  - Mojović, Ljiljana
PY  - 2020
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4354
AB  - BACKGROUND Brewer's spent grain (BSG), brewer's yeast (BY), malt rootlets (MR), and soy lecithin (SL) are valuable and abundant by-products obtained from brewing, malting, and oil industry, respectively. L-(+)-lactic acid (LA) is organic acid that has a wide range of application. In this study hydrolysate obtained from BSG and MR mixture (BSGMR), was used in combination with SL and BY extract (BYE) in LA fermentation. The aim was to evaluate the effect and to optimize the addition of SL (0.1% and 0.2%) or BYE (10% and 20%) compared with Tween 80 (0.1%) and yeast extract (0.8%), in batch and fed-batch LA fermentation. RESULTS Using optimal SL and BYE concentrations (0.19% and 19.12%, respectively) obtained by response surface methodology (RSM), the highest LA concentration, yield, and volumetric productivity of 28.43 g L-1, 93.03%, and 1.04 g L-1 h(-1), respectively, were achieved in batch fermentation, with further increase using fed-batch fermentation (70.17 g L-1, 94.57%, and 1.22 g L-1 h(-1), respectively). CONCLUSION The results achieved indicated that the combination of industrial by-products, BSG, MR, SL, and BYE can be used as very suitable fermentation media for LA production, and that SL and BYE could be used as cheap replacements for Tween 80 and YE without decreasing fermentation efficiency.
PB  - Wiley, Hoboken
T2  - Journal of Chemical Technology and Biotechnology
T1  - Brewing and malting technology by-products as raw materials in L-(+)-lactic acid fermentation
EP  - 347
IS  - 2
SP  - 339
VL  - 95
DO  - 10.1002/jctb.5878
ER  - 

@article{
author = "Radosavljević, Miloš and Pejin, Jelena and Pribić, Milana and Kocić-Tanackov, Sunčica and Mladenović, Dragana and Đukić-Vuković, Aleksandra and Mojović, Ljiljana",
year = "2020",
abstract = "BACKGROUND Brewer's spent grain (BSG), brewer's yeast (BY), malt rootlets (MR), and soy lecithin (SL) are valuable and abundant by-products obtained from brewing, malting, and oil industry, respectively. L-(+)-lactic acid (LA) is organic acid that has a wide range of application. In this study hydrolysate obtained from BSG and MR mixture (BSGMR), was used in combination with SL and BY extract (BYE) in LA fermentation. The aim was to evaluate the effect and to optimize the addition of SL (0.1% and 0.2%) or BYE (10% and 20%) compared with Tween 80 (0.1%) and yeast extract (0.8%), in batch and fed-batch LA fermentation. RESULTS Using optimal SL and BYE concentrations (0.19% and 19.12%, respectively) obtained by response surface methodology (RSM), the highest LA concentration, yield, and volumetric productivity of 28.43 g L-1, 93.03%, and 1.04 g L-1 h(-1), respectively, were achieved in batch fermentation, with further increase using fed-batch fermentation (70.17 g L-1, 94.57%, and 1.22 g L-1 h(-1), respectively). CONCLUSION The results achieved indicated that the combination of industrial by-products, BSG, MR, SL, and BYE can be used as very suitable fermentation media for LA production, and that SL and BYE could be used as cheap replacements for Tween 80 and YE without decreasing fermentation efficiency.",
publisher = "Wiley, Hoboken",
journal = "Journal of Chemical Technology and Biotechnology",
title = "Brewing and malting technology by-products as raw materials in L-(+)-lactic acid fermentation",
pages = "347-339",
number = "2",
volume = "95",
doi = "10.1002/jctb.5878"
}

Radosavljević, M., Pejin, J., Pribić, M., Kocić-Tanackov, S., Mladenović, D., Đukić-Vuković, A.,& Mojović, L.. (2020). Brewing and malting technology by-products as raw materials in L-(+)-lactic acid fermentation. in Journal of Chemical Technology and Biotechnology
Wiley, Hoboken., 95(2), 339-347.
https://doi.org/10.1002/jctb.5878

Radosavljević M, Pejin J, Pribić M, Kocić-Tanackov S, Mladenović D, Đukić-Vuković A, Mojović L. Brewing and malting technology by-products as raw materials in L-(+)-lactic acid fermentation. in Journal of Chemical Technology and Biotechnology. 2020;95(2):339-347.
doi:10.1002/jctb.5878 .

Radosavljević, Miloš, Pejin, Jelena, Pribić, Milana, Kocić-Tanackov, Sunčica, Mladenović, Dragana, Đukić-Vuković, Aleksandra, Mojović, Ljiljana, "Brewing and malting technology by-products as raw materials in L-(+)-lactic acid fermentation" in Journal of Chemical Technology and Biotechnology, 95, no. 2 (2020):339-347,
https://doi.org/10.1002/jctb.5878 . .

TY  - JOUR
AU  - Mladenović, Dragana
AU  - Đukić-Vuković, Aleksandra
AU  - Pejin, Jelena
AU  - Kocić-Tanackov, Sunčica
AU  - Radosavljević, Milica
AU  - Milašinović-Šeremešić, Marija
AU  - Mojović, Ljiljana
PY  - 2020
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4558
AB  - Brewer's spent grain (BSG) was used in this study as a support for the immobilization of Lactobacillus paracasei NRRL B-4564, thus enabling the recirculation of immobilized biomass in repeated-batch fermentation. The chemical composition and the energy parameters of the fermented and non-fermented BSG were analyzed and compared. Moreover, the probiotic features of L. paracasei were analyzed to examine the possibility of using fermented BSG as a functional ingredient in ruminant diets. The results obtained indicate that the fermented BSG had significantly higher protein and ash contents, as well as a significantly lower content of fiber fractions. Furthermore, the fermentation process increased the BSG energy content. The analysis of probiotic potential revealed a high tolerance of L. paracasei to pH 2.5 and bovine bile, autoaggregation ability and antimicrobial activity, suggesting that the fermented BSG with immobilized microbial biomass can be used as functional feed in ruminant diets.
AB  - Globalna potražnja za hranom animalnog porekla raste kao posledica kontinuiranog rasta populacije, urbanizacije i porasta prihoda. Kako bi se zadovoljile potrebe tržišta, upotreba nekonvencionalnih hraniva i sporednih agro-industrijskih proizvoda u ishrani životinja postaje uobičajena praksa. U ovom radu je ispitivan uticaj mlečno-kiselinske fermentacije na kvalitet pivskog tropa kao hraniva za preživare. Pivski trop je korišćen kao nosač za imobilizaciju Lactobacillus paracasei NRRL B-4564, što je omogućilo recirkulaciju imobilisane mikrobne biomase u više uzastopnih šaržnih ciklusa. Po završetku poslednje fermentacione šarže, pivski trop sa imobilisanom biomasom je odvojen od fermentacionog medijuma i osušen, nakon čega su ispitivani hemijski sastav i energetski parametri relevantni za njegovu upotrebu u ishrani preživara. Dodatno, analizirana su probiotiska svojstva L. paracasei, kako bi se u potpunosti sagledala mogućnost primene fermentisanog pivskog tropa kao funkcionalnog hraniva. Utvrđeno je da fermentisani pivski trop ima značajno veći sadržaj proteina i pepela, kao i znatno manji sadržaj svih frakcija vlakana u odnosu na nefermentisane uzorke. Takođe, fermentacija je dovela do povećanja sadržaja energije pivskog tropa. Analizom probiotskih karakteristika, utvrđeno je da L. paracasei ima visoku stopu preživljavanja pri pH 2.5 i u prisustvu goveđe žuči, sposobnost autoagregacije, kao i antimikrobnu aktivnost prema Gram-pozitivnim (Bacillus cereus) i Gram-negativnim (Escherichia coli) patogenim bakterijama. Na osnovu fenotipskih karakteristika L. paracasei, kao i povoljnog uticaja mlečno-kiselinske fermentacije na kvalitet pivskog tropa, može se zaključiti da se fermentisani pivski trop sa imobilisanom mikrobnom biomasom može koristiti kao funkcionalno hranivo u obrocima namenjenim ishrani preživara.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing and Energy in Agriculture
T1  - Effect of lactic acid fermentation on the quality of brewer's spent grain as ruminant feed
T1  - Uticaj mlečno-kiselinske fermentacije na kvalitet pivskog tropa kao hraniva za preživare
EP  - 61
IS  - 2
SP  - 57
VL  - 24
DO  - 10.5937/jpea24-26305
ER  - 

@article{
author = "Mladenović, Dragana and Đukić-Vuković, Aleksandra and Pejin, Jelena and Kocić-Tanackov, Sunčica and Radosavljević, Milica and Milašinović-Šeremešić, Marija and Mojović, Ljiljana",
year = "2020",
abstract = "Brewer's spent grain (BSG) was used in this study as a support for the immobilization of Lactobacillus paracasei NRRL B-4564, thus enabling the recirculation of immobilized biomass in repeated-batch fermentation. The chemical composition and the energy parameters of the fermented and non-fermented BSG were analyzed and compared. Moreover, the probiotic features of L. paracasei were analyzed to examine the possibility of using fermented BSG as a functional ingredient in ruminant diets. The results obtained indicate that the fermented BSG had significantly higher protein and ash contents, as well as a significantly lower content of fiber fractions. Furthermore, the fermentation process increased the BSG energy content. The analysis of probiotic potential revealed a high tolerance of L. paracasei to pH 2.5 and bovine bile, autoaggregation ability and antimicrobial activity, suggesting that the fermented BSG with immobilized microbial biomass can be used as functional feed in ruminant diets., Globalna potražnja za hranom animalnog porekla raste kao posledica kontinuiranog rasta populacije, urbanizacije i porasta prihoda. Kako bi se zadovoljile potrebe tržišta, upotreba nekonvencionalnih hraniva i sporednih agro-industrijskih proizvoda u ishrani životinja postaje uobičajena praksa. U ovom radu je ispitivan uticaj mlečno-kiselinske fermentacije na kvalitet pivskog tropa kao hraniva za preživare. Pivski trop je korišćen kao nosač za imobilizaciju Lactobacillus paracasei NRRL B-4564, što je omogućilo recirkulaciju imobilisane mikrobne biomase u više uzastopnih šaržnih ciklusa. Po završetku poslednje fermentacione šarže, pivski trop sa imobilisanom biomasom je odvojen od fermentacionog medijuma i osušen, nakon čega su ispitivani hemijski sastav i energetski parametri relevantni za njegovu upotrebu u ishrani preživara. Dodatno, analizirana su probiotiska svojstva L. paracasei, kako bi se u potpunosti sagledala mogućnost primene fermentisanog pivskog tropa kao funkcionalnog hraniva. Utvrđeno je da fermentisani pivski trop ima značajno veći sadržaj proteina i pepela, kao i znatno manji sadržaj svih frakcija vlakana u odnosu na nefermentisane uzorke. Takođe, fermentacija je dovela do povećanja sadržaja energije pivskog tropa. Analizom probiotskih karakteristika, utvrđeno je da L. paracasei ima visoku stopu preživljavanja pri pH 2.5 i u prisustvu goveđe žuči, sposobnost autoagregacije, kao i antimikrobnu aktivnost prema Gram-pozitivnim (Bacillus cereus) i Gram-negativnim (Escherichia coli) patogenim bakterijama. Na osnovu fenotipskih karakteristika L. paracasei, kao i povoljnog uticaja mlečno-kiselinske fermentacije na kvalitet pivskog tropa, može se zaključiti da se fermentisani pivski trop sa imobilisanom mikrobnom biomasom može koristiti kao funkcionalno hranivo u obrocima namenjenim ishrani preživara.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing and Energy in Agriculture",
title = "Effect of lactic acid fermentation on the quality of brewer's spent grain as ruminant feed, Uticaj mlečno-kiselinske fermentacije na kvalitet pivskog tropa kao hraniva za preživare",
pages = "61-57",
number = "2",
volume = "24",
doi = "10.5937/jpea24-26305"
}

Mladenović, D., Đukić-Vuković, A., Pejin, J., Kocić-Tanackov, S., Radosavljević, M., Milašinović-Šeremešić, M.,& Mojović, L.. (2020). Effect of lactic acid fermentation on the quality of brewer's spent grain as ruminant feed. in Journal on Processing and Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 24(2), 57-61.
https://doi.org/10.5937/jpea24-26305

Mladenović D, Đukić-Vuković A, Pejin J, Kocić-Tanackov S, Radosavljević M, Milašinović-Šeremešić M, Mojović L. Effect of lactic acid fermentation on the quality of brewer's spent grain as ruminant feed. in Journal on Processing and Energy in Agriculture. 2020;24(2):57-61.
doi:10.5937/jpea24-26305 .

Mladenović, Dragana, Đukić-Vuković, Aleksandra, Pejin, Jelena, Kocić-Tanackov, Sunčica, Radosavljević, Milica, Milašinović-Šeremešić, Marija, Mojović, Ljiljana, "Effect of lactic acid fermentation on the quality of brewer's spent grain as ruminant feed" in Journal on Processing and Energy in Agriculture, 24, no. 2 (2020):57-61,
https://doi.org/10.5937/jpea24-26305 . .

TY  - JOUR
AU  - Radosavljević, Miloš
AU  - Pejin, Jelena
AU  - Pribić, Milana
AU  - Kocić-Tanackov, Sunčica
AU  - Mladenović, Dragana
AU  - Đukić-Vuković, Aleksandra
AU  - Mojović, Ljiljana
PY  - 2020
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4722
AB  - BACKGROUND Brewer's spent grain (BSG), brewer's yeast (BY), malt rootlets (MR), and soy lecithin (SL) are valuable and abundant by-products obtained from brewing, malting, and oil industry, respectively. L-(+)-lactic acid (LA) is organic acid that has a wide range of application. In this study hydrolysate obtained from BSG and MR mixture (BSGMR), was used in combination with SL and BY extract (BYE) in LA fermentation. The aim was to evaluate the effect and to optimize the addition of SL (0.1% and 0.2%) or BYE (10% and 20%) compared with Tween 80 (0.1%) and yeast extract (0.8%), in batch and fed-batch LA fermentation. RESULTS Using optimal SL and BYE concentrations (0.19% and 19.12%, respectively) obtained by response surface methodology (RSM), the highest LA concentration, yield, and volumetric productivity of 28.43 g L-1, 93.03%, and 1.04 g L-1 h(-1), respectively, were achieved in batch fermentation, with further increase using fed-batch fermentation (70.17 g L-1, 94.57%, and 1.22 g L-1 h(-1), respectively). CONCLUSION The results achieved indicated that the combination of industrial by-products, BSG, MR, SL, and BYE can be used as very suitable fermentation media for LA production, and that SL and BYE could be used as cheap replacements for Tween 80 and YE without decreasing fermentation efficiency.
PB  - Wiley, Hoboken
T2  - Journal of Chemical Technology and Biotechnology
T1  - Brewing and malting technology by-products as raw materials in L-(+)-lactic acid fermentation
EP  - 347
IS  - 2
SP  - 339
VL  - 95
DO  - 10.1002/jctb.5878
ER  - 

@article{
author = "Radosavljević, Miloš and Pejin, Jelena and Pribić, Milana and Kocić-Tanackov, Sunčica and Mladenović, Dragana and Đukić-Vuković, Aleksandra and Mojović, Ljiljana",
year = "2020",
abstract = "BACKGROUND Brewer's spent grain (BSG), brewer's yeast (BY), malt rootlets (MR), and soy lecithin (SL) are valuable and abundant by-products obtained from brewing, malting, and oil industry, respectively. L-(+)-lactic acid (LA) is organic acid that has a wide range of application. In this study hydrolysate obtained from BSG and MR mixture (BSGMR), was used in combination with SL and BY extract (BYE) in LA fermentation. The aim was to evaluate the effect and to optimize the addition of SL (0.1% and 0.2%) or BYE (10% and 20%) compared with Tween 80 (0.1%) and yeast extract (0.8%), in batch and fed-batch LA fermentation. RESULTS Using optimal SL and BYE concentrations (0.19% and 19.12%, respectively) obtained by response surface methodology (RSM), the highest LA concentration, yield, and volumetric productivity of 28.43 g L-1, 93.03%, and 1.04 g L-1 h(-1), respectively, were achieved in batch fermentation, with further increase using fed-batch fermentation (70.17 g L-1, 94.57%, and 1.22 g L-1 h(-1), respectively). CONCLUSION The results achieved indicated that the combination of industrial by-products, BSG, MR, SL, and BYE can be used as very suitable fermentation media for LA production, and that SL and BYE could be used as cheap replacements for Tween 80 and YE without decreasing fermentation efficiency.",
publisher = "Wiley, Hoboken",
journal = "Journal of Chemical Technology and Biotechnology",
title = "Brewing and malting technology by-products as raw materials in L-(+)-lactic acid fermentation",
pages = "347-339",
number = "2",
volume = "95",
doi = "10.1002/jctb.5878"
}

Radosavljević, M., Pejin, J., Pribić, M., Kocić-Tanackov, S., Mladenović, D., Đukić-Vuković, A.,& Mojović, L.. (2020). Brewing and malting technology by-products as raw materials in L-(+)-lactic acid fermentation. in Journal of Chemical Technology and Biotechnology
Wiley, Hoboken., 95(2), 339-347.
https://doi.org/10.1002/jctb.5878

Radosavljević M, Pejin J, Pribić M, Kocić-Tanackov S, Mladenović D, Đukić-Vuković A, Mojović L. Brewing and malting technology by-products as raw materials in L-(+)-lactic acid fermentation. in Journal of Chemical Technology and Biotechnology. 2020;95(2):339-347.
doi:10.1002/jctb.5878 .

Radosavljević, Miloš, Pejin, Jelena, Pribić, Milana, Kocić-Tanackov, Sunčica, Mladenović, Dragana, Đukić-Vuković, Aleksandra, Mojović, Ljiljana, "Brewing and malting technology by-products as raw materials in L-(+)-lactic acid fermentation" in Journal of Chemical Technology and Biotechnology, 95, no. 2 (2020):339-347,
https://doi.org/10.1002/jctb.5878 . .

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  - Radosavljević, Miloš
AU  - Lević, Steva
AU  - Belović, Miona
AU  - Pejin, Jelena
AU  - Đukić-Vuković, Aleksandra
AU  - Mojović, Ljiljana
AU  - Nedović, Viktor
PY  - 2020
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4344
AB  - Immobilization of Lactobacillus rhamnosus ATCC7469 in poly(vinyl alcohol)/calcium alginate (PVA/Ca-alginate) matrix using "freezing-thawing" technique for application in lactic acid (LA) fermentation was studied in this paper. PVA/Ca-alginate beads were made from sterile and non-sterile PVA and sodium alginate solutions. According to mechanical properties, the PVA/Ca-alginate beads expressed a strong elastic character. Obtained PVA/Ca-alginate beads were further applied in batch and repeated batch LA fermentations. Regarding cell viability, L. rhamnosus cells survived well rather sharp immobilization procedure and significant cell proliferation was observed in further fermentation studies achieving high cell viability (up to 10.7 log CFU g(-1)) in sterile beads. In batch LA fermentation, the immobilized biocatalyst was superior to free cell fermentation system (by 37.1%), while the highest LA yield and volumetric productivity of 97.6% and 0.8 g L-1 h(-1), respectively, were attained in repeated batch fermentation. During seven consecutive batch fermentations, the biocatalyst showed high mechanical and operational stability reaching an overall productivity of 0.78 g L-1 h(-1). This study suggested that the "freezing-thawing" technique can be successfully used for immobilization of L. rhamnosus in PVA/Ca-alginate matrix without loss of either viability or LA fermentation capability.
PB  - Springer, New York
T2  - Bioprocess and Biosystems Engineering
T1  - Immobilization of Lactobacillus rhamnosus in polyvinyl alcohol/calcium alginate matrix for production of lactic acid
EP  - 322
IS  - 2
SP  - 315
VL  - 43
DO  - 10.1007/s00449-019-02228-0
ER  - 

@article{
author = "Radosavljević, Miloš and Lević, Steva and Belović, Miona and Pejin, Jelena and Đukić-Vuković, Aleksandra and Mojović, Ljiljana and Nedović, Viktor",
year = "2020",
abstract = "Immobilization of Lactobacillus rhamnosus ATCC7469 in poly(vinyl alcohol)/calcium alginate (PVA/Ca-alginate) matrix using "freezing-thawing" technique for application in lactic acid (LA) fermentation was studied in this paper. PVA/Ca-alginate beads were made from sterile and non-sterile PVA and sodium alginate solutions. According to mechanical properties, the PVA/Ca-alginate beads expressed a strong elastic character. Obtained PVA/Ca-alginate beads were further applied in batch and repeated batch LA fermentations. Regarding cell viability, L. rhamnosus cells survived well rather sharp immobilization procedure and significant cell proliferation was observed in further fermentation studies achieving high cell viability (up to 10.7 log CFU g(-1)) in sterile beads. In batch LA fermentation, the immobilized biocatalyst was superior to free cell fermentation system (by 37.1%), while the highest LA yield and volumetric productivity of 97.6% and 0.8 g L-1 h(-1), respectively, were attained in repeated batch fermentation. During seven consecutive batch fermentations, the biocatalyst showed high mechanical and operational stability reaching an overall productivity of 0.78 g L-1 h(-1). This study suggested that the "freezing-thawing" technique can be successfully used for immobilization of L. rhamnosus in PVA/Ca-alginate matrix without loss of either viability or LA fermentation capability.",
publisher = "Springer, New York",
journal = "Bioprocess and Biosystems Engineering",
title = "Immobilization of Lactobacillus rhamnosus in polyvinyl alcohol/calcium alginate matrix for production of lactic acid",
pages = "322-315",
number = "2",
volume = "43",
doi = "10.1007/s00449-019-02228-0"
}

Radosavljević, M., Lević, S., Belović, M., Pejin, J., Đukić-Vuković, A., Mojović, L.,& Nedović, V.. (2020). Immobilization of Lactobacillus rhamnosus in polyvinyl alcohol/calcium alginate matrix for production of lactic acid. in Bioprocess and Biosystems Engineering
Springer, New York., 43(2), 315-322.
https://doi.org/10.1007/s00449-019-02228-0

Radosavljević M, Lević S, Belović M, Pejin J, Đukić-Vuković A, Mojović L, Nedović V. Immobilization of Lactobacillus rhamnosus in polyvinyl alcohol/calcium alginate matrix for production of lactic acid. in Bioprocess and Biosystems Engineering. 2020;43(2):315-322.
doi:10.1007/s00449-019-02228-0 .

Radosavljević, Miloš, Lević, Steva, Belović, Miona, Pejin, Jelena, Đukić-Vuković, Aleksandra, Mojović, Ljiljana, Nedović, Viktor, "Immobilization of Lactobacillus rhamnosus in polyvinyl alcohol/calcium alginate matrix for production of lactic acid" in Bioprocess and Biosystems Engineering, 43, no. 2 (2020):315-322,
https://doi.org/10.1007/s00449-019-02228-0 . .

TY  - JOUR
AU  - Đukić-Vuković, Aleksandra
AU  - Mladenović, Dragana
AU  - Ivanović, Jasna
AU  - Pejin, Jelena
AU  - Mojović, Ljiljana
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4253
AB  - Lactic acid (LA) is a platform chemical which can be produced biotechnologically on agricultural residues, wastes and by-products and further used for production of biodegradable, biocompatible LA polymers. These polymers are mostly used for high-end applications but they have potential for much wider application with decrease in production costs. Available technologies and strategies are reviewed in order to point out the issues, challenges and solutions relevant to increase sustainability and competitiveness of LA production on agricultural residues and wastes. Data on chemical composition, regional and seasonal availability of agricultural residues, wastes and by-products are lacking to provide predictable and effective combining for LA production. Precision agriculture, remote sensing and integration with data on chemical composition can help in better planning and more adequate exploitation of available sources in future. Novel pretreatments for the most abundant lignocellulosic feedstocks, which allow utilization of carbohydrates in LA production and side streams like lignin in other biorefineries are needed. Integration of pretreatment, hydrolysis and fermentation under non-sterile conditions or open fermentation mode should enable easier scale up and decrease energy consumption and costs without sacrificing LA purity. Capital investments in improvement of the available technologies are high. Support from policy makers stimulating production of LA polymers from second and third generation feedstocks will help in research, development and faster adoption on larger scale. For production of LA polymers with tailored properties, it is essential to choose the most productive method for LA production and separation from these complex substrates. The shift in research interest from LA polymerization towards "green" processing of LA polymers products is occurring and that will be the additional driving force for the field in future.
PB  - Pergamon-Elsevier Science Ltd, Oxford
T2  - Renewable & Sustainable Energy Reviews
T1  - Towards sustainability of lactic acid and poly-lactic acid polymers production
EP  - 252
SP  - 238
VL  - 108
DO  - 10.1016/j.rser.2019.03.050
ER  - 

@article{
author = "Đukić-Vuković, Aleksandra and Mladenović, Dragana and Ivanović, Jasna and Pejin, Jelena and Mojović, Ljiljana",
year = "2019",
abstract = "Lactic acid (LA) is a platform chemical which can be produced biotechnologically on agricultural residues, wastes and by-products and further used for production of biodegradable, biocompatible LA polymers. These polymers are mostly used for high-end applications but they have potential for much wider application with decrease in production costs. Available technologies and strategies are reviewed in order to point out the issues, challenges and solutions relevant to increase sustainability and competitiveness of LA production on agricultural residues and wastes. Data on chemical composition, regional and seasonal availability of agricultural residues, wastes and by-products are lacking to provide predictable and effective combining for LA production. Precision agriculture, remote sensing and integration with data on chemical composition can help in better planning and more adequate exploitation of available sources in future. Novel pretreatments for the most abundant lignocellulosic feedstocks, which allow utilization of carbohydrates in LA production and side streams like lignin in other biorefineries are needed. Integration of pretreatment, hydrolysis and fermentation under non-sterile conditions or open fermentation mode should enable easier scale up and decrease energy consumption and costs without sacrificing LA purity. Capital investments in improvement of the available technologies are high. Support from policy makers stimulating production of LA polymers from second and third generation feedstocks will help in research, development and faster adoption on larger scale. For production of LA polymers with tailored properties, it is essential to choose the most productive method for LA production and separation from these complex substrates. The shift in research interest from LA polymerization towards "green" processing of LA polymers products is occurring and that will be the additional driving force for the field in future.",
publisher = "Pergamon-Elsevier Science Ltd, Oxford",
journal = "Renewable & Sustainable Energy Reviews",
title = "Towards sustainability of lactic acid and poly-lactic acid polymers production",
pages = "252-238",
volume = "108",
doi = "10.1016/j.rser.2019.03.050"
}

Đukić-Vuković, A., Mladenović, D., Ivanović, J., Pejin, J.,& Mojović, L.. (2019). Towards sustainability of lactic acid and poly-lactic acid polymers production. in Renewable & Sustainable Energy Reviews
Pergamon-Elsevier Science Ltd, Oxford., 108, 238-252.
https://doi.org/10.1016/j.rser.2019.03.050

Đukić-Vuković A, Mladenović D, Ivanović J, Pejin J, Mojović L. Towards sustainability of lactic acid and poly-lactic acid polymers production. in Renewable & Sustainable Energy Reviews. 2019;108:238-252.
doi:10.1016/j.rser.2019.03.050 .

Đukić-Vuković, Aleksandra, Mladenović, Dragana, Ivanović, Jasna, Pejin, Jelena, Mojović, Ljiljana, "Towards sustainability of lactic acid and poly-lactic acid polymers production" in Renewable & Sustainable Energy Reviews, 108 (2019):238-252,
https://doi.org/10.1016/j.rser.2019.03.050 . .

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  - Đukić-Vuković, Aleksandra
AU  - Lazović, Saša
AU  - Mladenović, Dragana
AU  - Knežević-Jugović, Zorica
AU  - Pejin, Jelena
AU  - Mojović, Ljiljana
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4068
AB  - Stillage is the main by-product of bioethanol production and the cost of its treatment significantly affects the economy of bioethanol production. A process of thermal sterilization before lactic acid fermentation (LAF) is energy demanding and is causing deterioration of valuable compounds in stillage. In this study, ultrasound (UT) and plasma (PT) treatments were used for microbial inactivation, and a significant reduction in the number of viable microorganisms in the stillage after PT and UT was observed. After application of treatment, LAF by Lactobacillus rhamnosus ATCC 7469 was initiated. The concentration of LA is used to quantify the efficiency of the stillage revalorization. The highest LA productivity of 1.21 g/Lh and yield of 0.82 g/g were obtained after PT, while UT of 10 min provided productivity of 1.02 g/Lh and LA yield of 0.69 g/g. The results were benchmarked against closed LAF. Around 20% better revalorization of stillage by PT was achieved when compared with conventional sterilization. In addition, an excellent L (+) LA stereoselectivity of 95.5% was attained after PT. From the aspect of energy efficiency, that of PT was three times lower than UT and almost ten times lower than thermal sterilization, but it is the most expensive due to the high consumption of gas which could reduce application of closed Ar atmosphere on larger scales. This way, a simpler and energy efficient process for LA production on stillage was accomplished by "open" fermentation.
PB  - Springer Heidelberg, Heidelberg
T2  - Environmental Science and Pollution Research
T1  - Non-thermal plasma and ultrasound-assisted open lactic acid fermentation of distillery stillage
EP  - 35554
IS  - 35
SP  - 35543
VL  - 26
DO  - 10.1007/s11356-019-04894-9
ER  - 

@article{
author = "Đukić-Vuković, Aleksandra and Lazović, Saša and Mladenović, Dragana and Knežević-Jugović, Zorica and Pejin, Jelena and Mojović, Ljiljana",
year = "2019",
abstract = "Stillage is the main by-product of bioethanol production and the cost of its treatment significantly affects the economy of bioethanol production. A process of thermal sterilization before lactic acid fermentation (LAF) is energy demanding and is causing deterioration of valuable compounds in stillage. In this study, ultrasound (UT) and plasma (PT) treatments were used for microbial inactivation, and a significant reduction in the number of viable microorganisms in the stillage after PT and UT was observed. After application of treatment, LAF by Lactobacillus rhamnosus ATCC 7469 was initiated. The concentration of LA is used to quantify the efficiency of the stillage revalorization. The highest LA productivity of 1.21 g/Lh and yield of 0.82 g/g were obtained after PT, while UT of 10 min provided productivity of 1.02 g/Lh and LA yield of 0.69 g/g. The results were benchmarked against closed LAF. Around 20% better revalorization of stillage by PT was achieved when compared with conventional sterilization. In addition, an excellent L (+) LA stereoselectivity of 95.5% was attained after PT. From the aspect of energy efficiency, that of PT was three times lower than UT and almost ten times lower than thermal sterilization, but it is the most expensive due to the high consumption of gas which could reduce application of closed Ar atmosphere on larger scales. This way, a simpler and energy efficient process for LA production on stillage was accomplished by "open" fermentation.",
publisher = "Springer Heidelberg, Heidelberg",
journal = "Environmental Science and Pollution Research",
title = "Non-thermal plasma and ultrasound-assisted open lactic acid fermentation of distillery stillage",
pages = "35554-35543",
number = "35",
volume = "26",
doi = "10.1007/s11356-019-04894-9"
}

Đukić-Vuković, A., Lazović, S., Mladenović, D., Knežević-Jugović, Z., Pejin, J.,& Mojović, L.. (2019). Non-thermal plasma and ultrasound-assisted open lactic acid fermentation of distillery stillage. in Environmental Science and Pollution Research
Springer Heidelberg, Heidelberg., 26(35), 35543-35554.
https://doi.org/10.1007/s11356-019-04894-9

Đukić-Vuković A, Lazović S, Mladenović D, Knežević-Jugović Z, Pejin J, Mojović L. Non-thermal plasma and ultrasound-assisted open lactic acid fermentation of distillery stillage. in Environmental Science and Pollution Research. 2019;26(35):35543-35554.
doi:10.1007/s11356-019-04894-9 .

Đukić-Vuković, Aleksandra, Lazović, Saša, Mladenović, Dragana, Knežević-Jugović, Zorica, Pejin, Jelena, Mojović, Ljiljana, "Non-thermal plasma and ultrasound-assisted open lactic acid fermentation of distillery stillage" in Environmental Science and Pollution Research, 26, no. 35 (2019):35543-35554,
https://doi.org/10.1007/s11356-019-04894-9 . .

TY  - JOUR
AU  - Radosavljević, Miloš
AU  - Pejin, Jelena
AU  - Pribić, Milana
AU  - Kocić-Tanackov, Sunčica
AU  - Romanić, Ranko
AU  - Mladenović, Dragana
AU  - Đukić-Vuković, Aleksandra
AU  - Mojović, Ljiljana
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4149
AB  - Application of agro-industrial by-products for the production of lactic acid was studied in this paper. Brewer's spent grain (BSG), malt rootlets (MR), brewer's yeast (BY), and soy lecithin (SL) were used as raw materials in l-(+)-LA fermentation by free and immobilized Lactobacillus rhamnosus ATCC 7469. The BSG, solid remains after BSG and MR hydrolysis (BSGMRSR), and MR were evaluated as carriers for batch and repeated batch fermentations with immobilized cells. During batch fermentations with immobilized cells, high cell viability (10 to 11logCFU/g) was achieved on all carriers. In batch fermentation with BSG as a carrier, the highest LA yield of 93.79% and volumetric productivity of 1.15g/L/h were obtained. Furthermore, very high LA yield (95.46%), volumetric productivity (1.98g/L/h) and L. rhamnosus viability (11.5logCFU/g) were achieved in repeated batch fermentations with the cells immobilized on this carrier. The immobilized cells showed high survival rate (94-95%) during exposure to simulated gut condition. Based on the analysis of BSGMRSR, and BY solid remains, and on in vitro evaluation of the probiotic characteristics of immobilized cells, it was observed that they could satisfy the recommendations for high-quality feed preparation.
PB  - Springer, New York
T2  - Applied Microbiology and Biotechnology
T1  - Utilization of brewing and malting by-products as carrier and raw materials in l-(+)-lactic acid production and feed application
EP  - 3013
IS  - 7
SP  - 3001
VL  - 103
DO  - 10.1007/s00253-019-09683-5
ER  - 

@article{
author = "Radosavljević, Miloš and Pejin, Jelena and Pribić, Milana and Kocić-Tanackov, Sunčica and Romanić, Ranko and Mladenović, Dragana and Đukić-Vuković, Aleksandra and Mojović, Ljiljana",
year = "2019",
abstract = "Application of agro-industrial by-products for the production of lactic acid was studied in this paper. Brewer's spent grain (BSG), malt rootlets (MR), brewer's yeast (BY), and soy lecithin (SL) were used as raw materials in l-(+)-LA fermentation by free and immobilized Lactobacillus rhamnosus ATCC 7469. The BSG, solid remains after BSG and MR hydrolysis (BSGMRSR), and MR were evaluated as carriers for batch and repeated batch fermentations with immobilized cells. During batch fermentations with immobilized cells, high cell viability (10 to 11logCFU/g) was achieved on all carriers. In batch fermentation with BSG as a carrier, the highest LA yield of 93.79% and volumetric productivity of 1.15g/L/h were obtained. Furthermore, very high LA yield (95.46%), volumetric productivity (1.98g/L/h) and L. rhamnosus viability (11.5logCFU/g) were achieved in repeated batch fermentations with the cells immobilized on this carrier. The immobilized cells showed high survival rate (94-95%) during exposure to simulated gut condition. Based on the analysis of BSGMRSR, and BY solid remains, and on in vitro evaluation of the probiotic characteristics of immobilized cells, it was observed that they could satisfy the recommendations for high-quality feed preparation.",
publisher = "Springer, New York",
journal = "Applied Microbiology and Biotechnology",
title = "Utilization of brewing and malting by-products as carrier and raw materials in l-(+)-lactic acid production and feed application",
pages = "3013-3001",
number = "7",
volume = "103",
doi = "10.1007/s00253-019-09683-5"
}

Radosavljević, M., Pejin, J., Pribić, M., Kocić-Tanackov, S., Romanić, R., Mladenović, D., Đukić-Vuković, A.,& Mojović, L.. (2019). Utilization of brewing and malting by-products as carrier and raw materials in l-(+)-lactic acid production and feed application. in Applied Microbiology and Biotechnology
Springer, New York., 103(7), 3001-3013.
https://doi.org/10.1007/s00253-019-09683-5

Radosavljević M, Pejin J, Pribić M, Kocić-Tanackov S, Romanić R, Mladenović D, Đukić-Vuković A, Mojović L. Utilization of brewing and malting by-products as carrier and raw materials in l-(+)-lactic acid production and feed application. in Applied Microbiology and Biotechnology. 2019;103(7):3001-3013.
doi:10.1007/s00253-019-09683-5 .

Radosavljević, Miloš, Pejin, Jelena, Pribić, Milana, Kocić-Tanackov, Sunčica, Romanić, Ranko, Mladenović, Dragana, Đukić-Vuković, Aleksandra, Mojović, Ljiljana, "Utilization of brewing and malting by-products as carrier and raw materials in l-(+)-lactic acid production and feed application" in Applied Microbiology and Biotechnology, 103, no. 7 (2019):3001-3013,
https://doi.org/10.1007/s00253-019-09683-5 . .

TY  - JOUR
AU  - Mladenović, Dragana
AU  - Pejin, Jelena
AU  - Kocić-Tanackov, Sunčica
AU  - Đukić-Vuković, Aleksandra
AU  - Mojović, Ljiljana
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4224
AB  - The aim of this study was to perform the adaptation of Lactobacillus paracasei NRRL B-4564 to substrate through adaptive evolution in order to ensure intensive substrate utilization and enhanced L (+)-lactic acid (LA) production on molasses-enriched potato stillage. To evaluate the strain response to environmental conditions exposed during the adaptation process and to select the best adapted cells, the antioxidant activity and LA-producing capability were assessed in batch fermentation. The most promising adapted strain was further used in a pulsed fed-batch mode. Among three selected adapted strains, L. paracasei A-22 showed considerably improved antioxidant capacity, demonstrating more than onefold higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging rates compared to parent strain. This strain also exhibited superior LA production in batch fermentation and reached 89.4gL(-1) of LA, with a yield of 0.89gg(-1), a productivity of 1.49gL(-1)h(-1), and an optical purity greater than 99%. Furthermore, in fed-batch mode L. paracasei A-22 resulted in 59% higher LA concentration (169.9gL(-1)) compared to parent strain (107.1gL(-1)). The strain adaptation to molasses environment, performed in this study, is a rather simple and promising method for enhancement of LA production on the complex agro-industrial substrate.
PB  - Springer, New York
T2  - Applied Biochemistry and Biotechnology
T1  - Enhanced Lactic Acid Production by Adaptive Evolution of Lactobacillus paracasei on Agro-industrial Substrate
EP  - 769
IS  - 3
SP  - 753
VL  - 187
DO  - 10.1007/s12010-018-2852-x
ER  - 

@article{
author = "Mladenović, Dragana and Pejin, Jelena and Kocić-Tanackov, Sunčica and Đukić-Vuković, Aleksandra and Mojović, Ljiljana",
year = "2019",
abstract = "The aim of this study was to perform the adaptation of Lactobacillus paracasei NRRL B-4564 to substrate through adaptive evolution in order to ensure intensive substrate utilization and enhanced L (+)-lactic acid (LA) production on molasses-enriched potato stillage. To evaluate the strain response to environmental conditions exposed during the adaptation process and to select the best adapted cells, the antioxidant activity and LA-producing capability were assessed in batch fermentation. The most promising adapted strain was further used in a pulsed fed-batch mode. Among three selected adapted strains, L. paracasei A-22 showed considerably improved antioxidant capacity, demonstrating more than onefold higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging rates compared to parent strain. This strain also exhibited superior LA production in batch fermentation and reached 89.4gL(-1) of LA, with a yield of 0.89gg(-1), a productivity of 1.49gL(-1)h(-1), and an optical purity greater than 99%. Furthermore, in fed-batch mode L. paracasei A-22 resulted in 59% higher LA concentration (169.9gL(-1)) compared to parent strain (107.1gL(-1)). The strain adaptation to molasses environment, performed in this study, is a rather simple and promising method for enhancement of LA production on the complex agro-industrial substrate.",
publisher = "Springer, New York",
journal = "Applied Biochemistry and Biotechnology",
title = "Enhanced Lactic Acid Production by Adaptive Evolution of Lactobacillus paracasei on Agro-industrial Substrate",
pages = "769-753",
number = "3",
volume = "187",
doi = "10.1007/s12010-018-2852-x"
}

Mladenović, D., Pejin, J., Kocić-Tanackov, S., Đukić-Vuković, A.,& Mojović, L.. (2019). Enhanced Lactic Acid Production by Adaptive Evolution of Lactobacillus paracasei on Agro-industrial Substrate. in Applied Biochemistry and Biotechnology
Springer, New York., 187(3), 753-769.
https://doi.org/10.1007/s12010-018-2852-x

Mladenović D, Pejin J, Kocić-Tanackov S, Đukić-Vuković A, Mojović L. Enhanced Lactic Acid Production by Adaptive Evolution of Lactobacillus paracasei on Agro-industrial Substrate. in Applied Biochemistry and Biotechnology. 2019;187(3):753-769.
doi:10.1007/s12010-018-2852-x .

Mladenović, Dragana, Pejin, Jelena, Kocić-Tanackov, Sunčica, Đukić-Vuković, Aleksandra, Mojović, Ljiljana, "Enhanced Lactic Acid Production by Adaptive Evolution of Lactobacillus paracasei on Agro-industrial Substrate" in Applied Biochemistry and Biotechnology, 187, no. 3 (2019):753-769,
https://doi.org/10.1007/s12010-018-2852-x . .

TY  - JOUR
AU  - Mladenović, Dragana
AU  - Đukić-Vuković, Aleksandra
AU  - Stanković, Miroslav
AU  - Milašinović-Šeremešić, Marija
AU  - Radosavljević, Milica
AU  - Pejin, Jelena
AU  - Mojović, Ljiljana
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4236
AB  - BACKGROUND Growing challenges of resource depletion, food security and environmental protection are putting stress on the development of biorefinery processes for bioprocessing of residues from food and agro-industry into value-added products. In this study, the simultaneous production of lactic acid (LA) and livestock feed on a combined substrate based on molasses and potato stillage by Lactobacillus paracasei NRRL B-4564 immobilized onto sunflower seed hull (SSH), brewer's spent grain (BSG) and sugar beet pulp (SBP) was studied. RESULTS The highest total LA concentration of 399 g L-1 with overall productivity of 1.27 g L-1 h(-1) was achieved in repeated batch fermentation by SBP-immobilized biocatalyst, followed by BSG- and SSH-immobilized cells. Fermentation improved the content of proteins and ash, and decreased the content of fibers in all three support materials. In addition, the fermentation had favorable effect on in vitro dry matter digestibility and energy values of SSH and BSG. According to assessment of probiotic potential, L. paracasei demonstrated a favorable probiotic profile, exhibiting high resistance to simulated ruminant digestive tract and significant antioxidant and antimicrobial activity. CONCLUSIONS The proposed strategy enables valorization of agro-industrial residues as value-added ruminant feed and simultaneous LA production. Following principles of circular economy, the developed process combines different raw materials and integrates them into a biorefinery process, improving the overall profitability and productivity.
PB  - Wiley, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - Bioprocessing of agro-industrial residues into lactic acid and probiotic enriched livestock feed
EP  - 5302
IS  - 12
SP  - 5293
VL  - 99
DO  - 10.1002/jsfa.9759
ER  - 

@article{
author = "Mladenović, Dragana and Đukić-Vuković, Aleksandra and Stanković, Miroslav and Milašinović-Šeremešić, Marija and Radosavljević, Milica and Pejin, Jelena and Mojović, Ljiljana",
year = "2019",
abstract = "BACKGROUND Growing challenges of resource depletion, food security and environmental protection are putting stress on the development of biorefinery processes for bioprocessing of residues from food and agro-industry into value-added products. In this study, the simultaneous production of lactic acid (LA) and livestock feed on a combined substrate based on molasses and potato stillage by Lactobacillus paracasei NRRL B-4564 immobilized onto sunflower seed hull (SSH), brewer's spent grain (BSG) and sugar beet pulp (SBP) was studied. RESULTS The highest total LA concentration of 399 g L-1 with overall productivity of 1.27 g L-1 h(-1) was achieved in repeated batch fermentation by SBP-immobilized biocatalyst, followed by BSG- and SSH-immobilized cells. Fermentation improved the content of proteins and ash, and decreased the content of fibers in all three support materials. In addition, the fermentation had favorable effect on in vitro dry matter digestibility and energy values of SSH and BSG. According to assessment of probiotic potential, L. paracasei demonstrated a favorable probiotic profile, exhibiting high resistance to simulated ruminant digestive tract and significant antioxidant and antimicrobial activity. CONCLUSIONS The proposed strategy enables valorization of agro-industrial residues as value-added ruminant feed and simultaneous LA production. Following principles of circular economy, the developed process combines different raw materials and integrates them into a biorefinery process, improving the overall profitability and productivity.",
publisher = "Wiley, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "Bioprocessing of agro-industrial residues into lactic acid and probiotic enriched livestock feed",
pages = "5302-5293",
number = "12",
volume = "99",
doi = "10.1002/jsfa.9759"
}

Mladenović, D., Đukić-Vuković, A., Stanković, M., Milašinović-Šeremešić, M., Radosavljević, M., Pejin, J.,& Mojović, L.. (2019). Bioprocessing of agro-industrial residues into lactic acid and probiotic enriched livestock feed. in Journal of the Science of Food and Agriculture
Wiley, Hoboken., 99(12), 5293-5302.
https://doi.org/10.1002/jsfa.9759

Mladenović D, Đukić-Vuković A, Stanković M, Milašinović-Šeremešić M, Radosavljević M, Pejin J, Mojović L. Bioprocessing of agro-industrial residues into lactic acid and probiotic enriched livestock feed. in Journal of the Science of Food and Agriculture. 2019;99(12):5293-5302.
doi:10.1002/jsfa.9759 .

Mladenović, Dragana, Đukić-Vuković, Aleksandra, Stanković, Miroslav, Milašinović-Šeremešić, Marija, Radosavljević, Milica, Pejin, Jelena, Mojović, Ljiljana, "Bioprocessing of agro-industrial residues into lactic acid and probiotic enriched livestock feed" in Journal of the Science of Food and Agriculture, 99, no. 12 (2019):5293-5302,
https://doi.org/10.1002/jsfa.9759 . .

TY  - JOUR
AU  - Đukić-Vuković, Aleksandra
AU  - Mladenović, Dragana
AU  - Nikolić, Valentina
AU  - Kocić-Tanackov, Sunčica
AU  - Pejin, Jelena
AU  - Mojović, Ljiljana
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4242
AB  - Stillage is a main by-product of the bioethanol industry and, depending on the origin of substrates for bioethanol production, it can be a significant pollutant affecting the profitability of bioethanol production. Directing the stillage towards the production of bio-based chemicals or high-quality feed is a preferred strategy. In this paper, a complete utilization of stillages of different origins was assessed. Thin stillages from bioethanol production from molasses, wasted bread and corn were chemically characterized, evaluated and compared as substrates for lactic acid (LA) and probiotic biomass production by Lactobacillus rhamnosus ATCC 7469, while solid fractions of wasted bread and corn stillages were analyzed for feed. The impact of pH control using CaCO3 or NaOH was also examined, both in terms of LA production and valorization of the remains generated in each process. A maximal LA productivity of 1.14 g/(L h) was obtained on thin wasted bread stillage with pH control by NaOH while the number of viable probiotic bacterial cells was above 10(9) CFU/mL. The composition of the solid fraction of the wasted bread stillage was complementary with the needs of monogastric animals, while the solid fraction of corn stillage was more adequate for the nutritional requirements of ruminants.
PB  - Savez hemijskih inženjera, Beograd
T2  - Chemical Industry & Chemical Engineering Quarterly
T1  - Utilization of stillages from bioethanol production from various substrates
EP  - 106
IS  - 2
SP  - 97
VL  - 25
DO  - 10.2298/CICEQ180123023D
ER  - 

@article{
author = "Đukić-Vuković, Aleksandra and Mladenović, Dragana and Nikolić, Valentina and Kocić-Tanackov, Sunčica and Pejin, Jelena and Mojović, Ljiljana",
year = "2019",
abstract = "Stillage is a main by-product of the bioethanol industry and, depending on the origin of substrates for bioethanol production, it can be a significant pollutant affecting the profitability of bioethanol production. Directing the stillage towards the production of bio-based chemicals or high-quality feed is a preferred strategy. In this paper, a complete utilization of stillages of different origins was assessed. Thin stillages from bioethanol production from molasses, wasted bread and corn were chemically characterized, evaluated and compared as substrates for lactic acid (LA) and probiotic biomass production by Lactobacillus rhamnosus ATCC 7469, while solid fractions of wasted bread and corn stillages were analyzed for feed. The impact of pH control using CaCO3 or NaOH was also examined, both in terms of LA production and valorization of the remains generated in each process. A maximal LA productivity of 1.14 g/(L h) was obtained on thin wasted bread stillage with pH control by NaOH while the number of viable probiotic bacterial cells was above 10(9) CFU/mL. The composition of the solid fraction of the wasted bread stillage was complementary with the needs of monogastric animals, while the solid fraction of corn stillage was more adequate for the nutritional requirements of ruminants.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Chemical Industry & Chemical Engineering Quarterly",
title = "Utilization of stillages from bioethanol production from various substrates",
pages = "106-97",
number = "2",
volume = "25",
doi = "10.2298/CICEQ180123023D"
}

Đukić-Vuković, A., Mladenović, D., Nikolić, V., Kocić-Tanackov, S., Pejin, J.,& Mojović, L.. (2019). Utilization of stillages from bioethanol production from various substrates. in Chemical Industry & Chemical Engineering Quarterly
Savez hemijskih inženjera, Beograd., 25(2), 97-106.
https://doi.org/10.2298/CICEQ180123023D

Đukić-Vuković A, Mladenović D, Nikolić V, Kocić-Tanackov S, Pejin J, Mojović L. Utilization of stillages from bioethanol production from various substrates. in Chemical Industry & Chemical Engineering Quarterly. 2019;25(2):97-106.
doi:10.2298/CICEQ180123023D .

Đukić-Vuković, Aleksandra, Mladenović, Dragana, Nikolić, Valentina, Kocić-Tanackov, Sunčica, Pejin, Jelena, Mojović, Ljiljana, "Utilization of stillages from bioethanol production from various substrates" in Chemical Industry & Chemical Engineering Quarterly, 25, no. 2 (2019):97-106,
https://doi.org/10.2298/CICEQ180123023D . .

TY  - JOUR
AU  - Pejin, Jelena
AU  - Radosavljević, Miloš
AU  - Kocić-Tanackov, Sunčica
AU  - Marković, Romeo
AU  - Đukić-Vuković, Aleksandra
AU  - Mojović, Ljiljana
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4062
AB  - The application of by-products from the brewing industry in lactic acid (LA) production was investigated in order to replace expensive nitrogen sources (such as yeast extract) with cheaper and renewable nitrogenous materials such as brewer's yeast (BY). In this study, brewer's spent grain (BSG) hydrolysate was used for L-(+)-LA fermentation by Lactobacillus rhamnosus ATCC 7469. The effect of pH control during the fermentation and the addition of various BY contents (5-50 g/L) in BSG hydrolysate on fermentation parameters was evaluated. BY addition significantly increased free amino nitrogen (FAN) concentration (by 25.2% at 5 g/L to 616% at 50 g/L). A strong positive correlation between FAN concentration in the hydrolysate and concentration of L-(+)-LA produced was observed (correlation coefficient of 0.913). A high cell viability of L. rhamnosus ATCC 7469 (1.95-3.32 x 10(9) CFU/mL at the end of fermentation) was achieved in all fermentations with the addition of brewer's yeast. The addition of BY increased L-(+)-lactic acid yield and volumetric productivity up to 8.4% (5 g/L) and 48.3% (50 g/L). The highest L-(+)-LA yield (89%) and volumetric productivity (0.89 g/L h(-1)) were achieved in fermentation of BSG hydrolysate with 50 g/L of BY.
PB  - Inst Brewing, London
T2  - Journal of the Institute of Brewing
T1  - Use of spent brewer's yeast in L-(+) lactic acid fermentation
EP  - 363
IS  - 3
SP  - 357
VL  - 125
DO  - 10.1002/jib.572
ER  - 

@article{
author = "Pejin, Jelena and Radosavljević, Miloš and Kocić-Tanackov, Sunčica and Marković, Romeo and Đukić-Vuković, Aleksandra and Mojović, Ljiljana",
year = "2019",
abstract = "The application of by-products from the brewing industry in lactic acid (LA) production was investigated in order to replace expensive nitrogen sources (such as yeast extract) with cheaper and renewable nitrogenous materials such as brewer's yeast (BY). In this study, brewer's spent grain (BSG) hydrolysate was used for L-(+)-LA fermentation by Lactobacillus rhamnosus ATCC 7469. The effect of pH control during the fermentation and the addition of various BY contents (5-50 g/L) in BSG hydrolysate on fermentation parameters was evaluated. BY addition significantly increased free amino nitrogen (FAN) concentration (by 25.2% at 5 g/L to 616% at 50 g/L). A strong positive correlation between FAN concentration in the hydrolysate and concentration of L-(+)-LA produced was observed (correlation coefficient of 0.913). A high cell viability of L. rhamnosus ATCC 7469 (1.95-3.32 x 10(9) CFU/mL at the end of fermentation) was achieved in all fermentations with the addition of brewer's yeast. The addition of BY increased L-(+)-lactic acid yield and volumetric productivity up to 8.4% (5 g/L) and 48.3% (50 g/L). The highest L-(+)-LA yield (89%) and volumetric productivity (0.89 g/L h(-1)) were achieved in fermentation of BSG hydrolysate with 50 g/L of BY.",
publisher = "Inst Brewing, London",
journal = "Journal of the Institute of Brewing",
title = "Use of spent brewer's yeast in L-(+) lactic acid fermentation",
pages = "363-357",
number = "3",
volume = "125",
doi = "10.1002/jib.572"
}

Pejin, J., Radosavljević, M., Kocić-Tanackov, S., Marković, R., Đukić-Vuković, A.,& Mojović, L.. (2019). Use of spent brewer's yeast in L-(+) lactic acid fermentation. in Journal of the Institute of Brewing
Inst Brewing, London., 125(3), 357-363.
https://doi.org/10.1002/jib.572

Pejin J, Radosavljević M, Kocić-Tanackov S, Marković R, Đukić-Vuković A, Mojović L. Use of spent brewer's yeast in L-(+) lactic acid fermentation. in Journal of the Institute of Brewing. 2019;125(3):357-363.
doi:10.1002/jib.572 .

Pejin, Jelena, Radosavljević, Miloš, Kocić-Tanackov, Sunčica, Marković, Romeo, Đukić-Vuković, Aleksandra, Mojović, Ljiljana, "Use of spent brewer's yeast in L-(+) lactic acid fermentation" in Journal of the Institute of Brewing, 125, no. 3 (2019):357-363,
https://doi.org/10.1002/jib.572 . .

TY  - JOUR
AU  - Mladenović, Dragana
AU  - Đukić-Vuković, Aleksandra
AU  - Radosavljević, Miloš
AU  - Pejin, Jelena
AU  - Kocić-Tanackov, Sunčica
AU  - Mojović, Ljiljana
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3813
AB  - The aim of this study was to assess utilization of distillery stillage in a two-stage fermentation using Bacillus licheniformis TFUNS and Lactobacillus paracasei NRRL B-4564. In the first stage the stillage was pretreated with B. licheniformis which is an efficient producer of proteolytic enzymes, in order to increase the content of free α-amino nitrogen in the waste substrate. In the subsequent stage the lactic acid (LA) fermentation by L. paracasei was performed. The results of the fermentation of proteolytically pretreated stillage (i.e. of two-stage fermentation) were compared with the untreated stillage (one-stage fermentation). The results have shown that the amount of free α-amino nitrogen in pretreated media was 107 % higher compared to the initial value. The concentration of the LA obtained in the second stage by L. paracasei was 48 % higher than in untreated stillage. In addition, the growth of L. paracasei in pretreated stillage was also better supported compared to that in untreated media. The process enabled economical and sufficient supply of easily assimilative nitrogen sources needed for lactic acid bacteria, thus avoiding addition of costly sources in the media commonly performed in LA production.
AB  - Iskorišćavanje biomase druge generacije (lignocelulozni materijali i agro-industrijski otpad) predstavlja potencijalno održiv i ekološki prihvatljiv način za proizvodnju mlečne kiseline (MK). Međutim, zbog izrazitih nutritivnih potreba bakterija mlečne kiseline, pre svega u pogledu izvora azota, šećera, minerala i vitamina, proizvodnja MK fermentacijom sirovina druge generacije nije lak zadatak. Cilj ovog rada bio je da se ispita mogućnost dvostepene fermentacije destilerijske krompirove džibre pomoću sojeva Bacillus licheniformis TFUNS i Lactobacillus paracasei NRRL B-4564. U prvoj fazi džibra je inokulisana proteolitičkim sojem B. licheniformis u cilju povećanja sadržaja slobodnog α-amino azota, a time i poboljšanja hemijskog sastava supstrata za mlečno-kiselinsku fermentaciju. U narednoj fazi džibra je podvrgnuta mlečno-kiselinskoj fermentaciji pomoću L. paracasei. Rezultati fermentacije proteolitički tretirane džibre (dvostepena fermentacija) su upoređeni sa parametrima postignutim u fermentaciji netretirane džibre (jednostepena fermentacija). Koncentracija slobodnog α-amino azota u tretiranoj džibri je bila 107% veća u odnosu na početnu vrednost. Povećanje sadržaja slobodnog α-amino azota u medijumu je rezultat aktivnosti proteolitičkih enzima koji katalizuju hidrolizu proteina u džibri. Koncentracija MK postignuta u fermentaciji tretirane džibre je bila 48% veća u odnosu na netretirani medijum. Pored povećanja koncentracije MK, u tretiranoj džibri je uočen i bolji rast L. paracasei, što se može objasniti povoljnijim odnosom sadržaja ugljenika i azota u medijumu, odnosno povoljnijim hemijskim sastavom tretirane džibre za rast bakterija, a time i za proizvodnju MK. Procesom dvostepene fermentacije je omogućeno ekonomično obogaćivanje medijuma lako dostupnim izvorima azota neophodnih bakterijama mlečne kiseline, čime se može delimično ili potpuno izbeći dodavanje skupih, najčešće korišćenih izvora azota.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing and Energy in Agriculture
T1  - Two-stage fermentation for lactic acid production on distillery stillage
T1  - Dvostepena fermentacija za proizvodnju mlečne kiseline na destilerijskoj džibri
EP  - 137
IS  - 3
SP  - 133
VL  - 22
DO  - 10.5937/JPEA1803133M
ER  - 

@article{
author = "Mladenović, Dragana and Đukić-Vuković, Aleksandra and Radosavljević, Miloš and Pejin, Jelena and Kocić-Tanackov, Sunčica and Mojović, Ljiljana",
year = "2018",
abstract = "The aim of this study was to assess utilization of distillery stillage in a two-stage fermentation using Bacillus licheniformis TFUNS and Lactobacillus paracasei NRRL B-4564. In the first stage the stillage was pretreated with B. licheniformis which is an efficient producer of proteolytic enzymes, in order to increase the content of free α-amino nitrogen in the waste substrate. In the subsequent stage the lactic acid (LA) fermentation by L. paracasei was performed. The results of the fermentation of proteolytically pretreated stillage (i.e. of two-stage fermentation) were compared with the untreated stillage (one-stage fermentation). The results have shown that the amount of free α-amino nitrogen in pretreated media was 107 % higher compared to the initial value. The concentration of the LA obtained in the second stage by L. paracasei was 48 % higher than in untreated stillage. In addition, the growth of L. paracasei in pretreated stillage was also better supported compared to that in untreated media. The process enabled economical and sufficient supply of easily assimilative nitrogen sources needed for lactic acid bacteria, thus avoiding addition of costly sources in the media commonly performed in LA production., Iskorišćavanje biomase druge generacije (lignocelulozni materijali i agro-industrijski otpad) predstavlja potencijalno održiv i ekološki prihvatljiv način za proizvodnju mlečne kiseline (MK). Međutim, zbog izrazitih nutritivnih potreba bakterija mlečne kiseline, pre svega u pogledu izvora azota, šećera, minerala i vitamina, proizvodnja MK fermentacijom sirovina druge generacije nije lak zadatak. Cilj ovog rada bio je da se ispita mogućnost dvostepene fermentacije destilerijske krompirove džibre pomoću sojeva Bacillus licheniformis TFUNS i Lactobacillus paracasei NRRL B-4564. U prvoj fazi džibra je inokulisana proteolitičkim sojem B. licheniformis u cilju povećanja sadržaja slobodnog α-amino azota, a time i poboljšanja hemijskog sastava supstrata za mlečno-kiselinsku fermentaciju. U narednoj fazi džibra je podvrgnuta mlečno-kiselinskoj fermentaciji pomoću L. paracasei. Rezultati fermentacije proteolitički tretirane džibre (dvostepena fermentacija) su upoređeni sa parametrima postignutim u fermentaciji netretirane džibre (jednostepena fermentacija). Koncentracija slobodnog α-amino azota u tretiranoj džibri je bila 107% veća u odnosu na početnu vrednost. Povećanje sadržaja slobodnog α-amino azota u medijumu je rezultat aktivnosti proteolitičkih enzima koji katalizuju hidrolizu proteina u džibri. Koncentracija MK postignuta u fermentaciji tretirane džibre je bila 48% veća u odnosu na netretirani medijum. Pored povećanja koncentracije MK, u tretiranoj džibri je uočen i bolji rast L. paracasei, što se može objasniti povoljnijim odnosom sadržaja ugljenika i azota u medijumu, odnosno povoljnijim hemijskim sastavom tretirane džibre za rast bakterija, a time i za proizvodnju MK. Procesom dvostepene fermentacije je omogućeno ekonomično obogaćivanje medijuma lako dostupnim izvorima azota neophodnih bakterijama mlečne kiseline, čime se može delimično ili potpuno izbeći dodavanje skupih, najčešće korišćenih izvora azota.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing and Energy in Agriculture",
title = "Two-stage fermentation for lactic acid production on distillery stillage, Dvostepena fermentacija za proizvodnju mlečne kiseline na destilerijskoj džibri",
pages = "137-133",
number = "3",
volume = "22",
doi = "10.5937/JPEA1803133M"
}

Mladenović, D., Đukić-Vuković, A., Radosavljević, M., Pejin, J., Kocić-Tanackov, S.,& Mojović, L.. (2018). Two-stage fermentation for lactic acid production on distillery stillage. in Journal on Processing and Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 22(3), 133-137.
https://doi.org/10.5937/JPEA1803133M

Mladenović D, Đukić-Vuković A, Radosavljević M, Pejin J, Kocić-Tanackov S, Mojović L. Two-stage fermentation for lactic acid production on distillery stillage. in Journal on Processing and Energy in Agriculture. 2018;22(3):133-137.
doi:10.5937/JPEA1803133M .

Mladenović, Dragana, Đukić-Vuković, Aleksandra, Radosavljević, Miloš, Pejin, Jelena, Kocić-Tanackov, Sunčica, Mojović, Ljiljana, "Two-stage fermentation for lactic acid production on distillery stillage" in Journal on Processing and Energy in Agriculture, 22, no. 3 (2018):133-137,
https://doi.org/10.5937/JPEA1803133M . .

TY  - JOUR
AU  - Pejin, Jelena
AU  - Radosavljević, Miloš
AU  - Pribić, Milana
AU  - Kocić-Tanackov, Sunčica
AU  - Mladenović, Dragana
AU  - Đukić-Vuković, Aleksandra
AU  - Mojović, Ljiljana
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3940
AB  - Industrial by-products such as brewer's spent grain (BSG) hydrolysate, malt rootlets extract (MRE) and soybean meal extract (SME) were used for L-(+) lactic acid (LA) production by a pure L rhamnosus ATCC 7469 strain. The effect of the addition of MRE (10-50%) or SME (10-50%) in BSG hydrolysate on batch and fed-batch LA fermentation was evaluated. The addition of MRE and SME increased the concentration of free amino nitrogen (FAN) and essential minerals (Fe, Mg, Mn, and Zn), which had a positive effect on the fermentation. Also, the MRE addition significantly lowered C/N ration to a more favorable level for the efficient LA fermentation. In batch fermentation, the highest LA concentration (25.73 g/L), yield (86.31%), and volumetric productivity (0.95 g/L h(-1)), were obtained with the addition of 50% MRE. Further increase in LA concentration to 58.01 g/L, yield to 88.54%, and volumetric productivity to 1.19 h(-1) was achieved in fed-batch fermentation with addition of 50% MRE. A high optical purity of LA with 99.7% of L-(+)- isomer was obtained on the substrate based on industrial by-products. In addition, solid remains after BSG hydrolysis and MRE and SME preparation, together with the biomass of L. rhamnosus separated after the fermentation could be a good base for feed preparation.
PB  - Pergamon-Elsevier Science Ltd, Oxford
T2  - Waste Management
T1  - Possibility of L-(+)-lactic acid fermentation using malting, brewing, and oil production by-products
EP  - 163
SP  - 153
VL  - 79
DO  - 10.1016/j.wasman.2018.07.035
ER  - 

@article{
author = "Pejin, Jelena and Radosavljević, Miloš and Pribić, Milana and Kocić-Tanackov, Sunčica and Mladenović, Dragana and Đukić-Vuković, Aleksandra and Mojović, Ljiljana",
year = "2018",
abstract = "Industrial by-products such as brewer's spent grain (BSG) hydrolysate, malt rootlets extract (MRE) and soybean meal extract (SME) were used for L-(+) lactic acid (LA) production by a pure L rhamnosus ATCC 7469 strain. The effect of the addition of MRE (10-50%) or SME (10-50%) in BSG hydrolysate on batch and fed-batch LA fermentation was evaluated. The addition of MRE and SME increased the concentration of free amino nitrogen (FAN) and essential minerals (Fe, Mg, Mn, and Zn), which had a positive effect on the fermentation. Also, the MRE addition significantly lowered C/N ration to a more favorable level for the efficient LA fermentation. In batch fermentation, the highest LA concentration (25.73 g/L), yield (86.31%), and volumetric productivity (0.95 g/L h(-1)), were obtained with the addition of 50% MRE. Further increase in LA concentration to 58.01 g/L, yield to 88.54%, and volumetric productivity to 1.19 h(-1) was achieved in fed-batch fermentation with addition of 50% MRE. A high optical purity of LA with 99.7% of L-(+)- isomer was obtained on the substrate based on industrial by-products. In addition, solid remains after BSG hydrolysis and MRE and SME preparation, together with the biomass of L. rhamnosus separated after the fermentation could be a good base for feed preparation.",
publisher = "Pergamon-Elsevier Science Ltd, Oxford",
journal = "Waste Management",
title = "Possibility of L-(+)-lactic acid fermentation using malting, brewing, and oil production by-products",
pages = "163-153",
volume = "79",
doi = "10.1016/j.wasman.2018.07.035"
}

Pejin, J., Radosavljević, M., Pribić, M., Kocić-Tanackov, S., Mladenović, D., Đukić-Vuković, A.,& Mojović, L.. (2018). Possibility of L-(+)-lactic acid fermentation using malting, brewing, and oil production by-products. in Waste Management
Pergamon-Elsevier Science Ltd, Oxford., 79, 153-163.
https://doi.org/10.1016/j.wasman.2018.07.035

Pejin J, Radosavljević M, Pribić M, Kocić-Tanackov S, Mladenović D, Đukić-Vuković A, Mojović L. Possibility of L-(+)-lactic acid fermentation using malting, brewing, and oil production by-products. in Waste Management. 2018;79:153-163.
doi:10.1016/j.wasman.2018.07.035 .

Pejin, Jelena, Radosavljević, Miloš, Pribić, Milana, Kocić-Tanackov, Sunčica, Mladenović, Dragana, Đukić-Vuković, Aleksandra, Mojović, Ljiljana, "Possibility of L-(+)-lactic acid fermentation using malting, brewing, and oil production by-products" in Waste Management, 79 (2018):153-163,
https://doi.org/10.1016/j.wasman.2018.07.035 . .

TY  - JOUR
AU  - Radosavljević, Miloš
AU  - Pejin, Jelena
AU  - Kocić-Tanackov, Sunčica
AU  - Mladenović, Dragana
AU  - Đukić-Vuković, Aleksandra
AU  - Mojović, Ljiljana
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3955
AB  - Brewer's spent grain (BSG) hydrolysates were used for l-(+)-lactic acid (LA) fermentation by Lactobacillus rhamnosus ATCC 7469. In this study the effect of the addition of various amounts of thin stillage (TS) in BSG hydrolysate on LA fermentation parameters were evaluated. TS addition significantly increased utilization of glucose by up to 43.0%. In batch fermentation the highest LA concentration and volumetric productivity of 31.0g/L, and 0.93g/L/h, respectively, were obtained with the addition of 50% TS. L. rhamnosus cell viability also increased with the addition of 50% TS (by 2.4%). TS addition significantly increased free amino nitrogen concentration (by up to 209%) which is important for bacterial growth. A strong positive correlation between free amino nitrogen and LA concentration was noted. Compared with the results obtained in the batch fermentation (50% TS), significantly higher LA concentration, yield and volumetric productivity (54.8, 1.9 and 4.0%, respectively) were achieved in fed-batch fermentation with glucose and TS addition. The results suggest that the combination of the by-products of brewing and bioethanol industries could be suitable for LA production.
PB  - Inst Brewing, London
T2  - Journal of the Institute of Brewing
T1  - Brewers' spent grain and thin stillage as raw materials in l-(+)-lactic acid fermentation
EP  - 30
IS  - 1
SP  - 23
VL  - 124
DO  - 10.1002/jib.462
ER  - 

@article{
author = "Radosavljević, Miloš and Pejin, Jelena and Kocić-Tanackov, Sunčica and Mladenović, Dragana and Đukić-Vuković, Aleksandra and Mojović, Ljiljana",
year = "2018",
abstract = "Brewer's spent grain (BSG) hydrolysates were used for l-(+)-lactic acid (LA) fermentation by Lactobacillus rhamnosus ATCC 7469. In this study the effect of the addition of various amounts of thin stillage (TS) in BSG hydrolysate on LA fermentation parameters were evaluated. TS addition significantly increased utilization of glucose by up to 43.0%. In batch fermentation the highest LA concentration and volumetric productivity of 31.0g/L, and 0.93g/L/h, respectively, were obtained with the addition of 50% TS. L. rhamnosus cell viability also increased with the addition of 50% TS (by 2.4%). TS addition significantly increased free amino nitrogen concentration (by up to 209%) which is important for bacterial growth. A strong positive correlation between free amino nitrogen and LA concentration was noted. Compared with the results obtained in the batch fermentation (50% TS), significantly higher LA concentration, yield and volumetric productivity (54.8, 1.9 and 4.0%, respectively) were achieved in fed-batch fermentation with glucose and TS addition. The results suggest that the combination of the by-products of brewing and bioethanol industries could be suitable for LA production.",
publisher = "Inst Brewing, London",
journal = "Journal of the Institute of Brewing",
title = "Brewers' spent grain and thin stillage as raw materials in l-(+)-lactic acid fermentation",
pages = "30-23",
number = "1",
volume = "124",
doi = "10.1002/jib.462"
}

Radosavljević, M., Pejin, J., Kocić-Tanackov, S., Mladenović, D., Đukić-Vuković, A.,& Mojović, L.. (2018). Brewers' spent grain and thin stillage as raw materials in l-(+)-lactic acid fermentation. in Journal of the Institute of Brewing
Inst Brewing, London., 124(1), 23-30.
https://doi.org/10.1002/jib.462

Radosavljević M, Pejin J, Kocić-Tanackov S, Mladenović D, Đukić-Vuković A, Mojović L. Brewers' spent grain and thin stillage as raw materials in l-(+)-lactic acid fermentation. in Journal of the Institute of Brewing. 2018;124(1):23-30.
doi:10.1002/jib.462 .

Radosavljević, Miloš, Pejin, Jelena, Kocić-Tanackov, Sunčica, Mladenović, Dragana, Đukić-Vuković, Aleksandra, Mojović, Ljiljana, "Brewers' spent grain and thin stillage as raw materials in l-(+)-lactic acid fermentation" in Journal of the Institute of Brewing, 124, no. 1 (2018):23-30,
https://doi.org/10.1002/jib.462 . .

TY  - JOUR
AU  - Mladenović, Dragana
AU  - Pejin, Jelena
AU  - Kocić-Tanackov, Sunčica
AU  - Radovanović, Željko
AU  - Đukić-Vuković, Aleksandra
AU  - Mojović, Ljiljana
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3984
AB  - In this study, the production of lactic acid (LA) on sugar beet molasses enriched potato stillage by immobilized Lactobacillus paracasei NRRL B-4564 was examined. Three agro-industrial materials, such as sunflower seed hull (SSH), brewers' spent grain (BSG), and sugar beet pulp (SBP) were studied as carriers for cell immobilization. The carriers were physically characterized in terms of water adsorption index (WAI), critical humidity point (CHP) and porosity. Further, the stability and efficiency of the immobilized biocatalysts were evaluated in repeated batch fermentation of molasses enriched potato stillage and compared with free cell system. A strong cell attachment onto agro-industrial supports allowed easy separation from the fermentation media and efficient biocatalyst reuse in five successive batch cycles. The highest cell number attached on the support surface during the fermentation was detected for material with higher WAI and lower CHP. Porosimetry measurements showed that the attachment of L. paracasei cells to support materials and overall LA productivities achieved with different immobilized biocatalysts were not determined by the support porosity and surface morphology, but with the material characteristics such as electrostatic charge, chemical composition and hydrophilicity. LA productivity of 1.48 g/L h, maximal LA concentration of 80.10 g/L and average yield coefficient of 0.97 g/g were achieved in fermentation of molasses enriched potato stillage using SBP as a support material, followed by BSG and SSH. The studied approach showed to be an interesting alternative strategy for increasing the LA productivities on low-cost and abundant substrate.
PB  - Elsevier Science Bv, Amsterdam
T2  - Industrial Crops and Products
T1  - Lactic acid production on molasses enriched potato stillage by Lactobacillus paracasei immobilized onto agro-industrial waste supports
EP  - 148
SP  - 142
VL  - 124
DO  - 10.1016/j.indcrop.2018.07.081
ER  - 

@article{
author = "Mladenović, Dragana and Pejin, Jelena and Kocić-Tanackov, Sunčica and Radovanović, Željko and Đukić-Vuković, Aleksandra and Mojović, Ljiljana",
year = "2018",
abstract = "In this study, the production of lactic acid (LA) on sugar beet molasses enriched potato stillage by immobilized Lactobacillus paracasei NRRL B-4564 was examined. Three agro-industrial materials, such as sunflower seed hull (SSH), brewers' spent grain (BSG), and sugar beet pulp (SBP) were studied as carriers for cell immobilization. The carriers were physically characterized in terms of water adsorption index (WAI), critical humidity point (CHP) and porosity. Further, the stability and efficiency of the immobilized biocatalysts were evaluated in repeated batch fermentation of molasses enriched potato stillage and compared with free cell system. A strong cell attachment onto agro-industrial supports allowed easy separation from the fermentation media and efficient biocatalyst reuse in five successive batch cycles. The highest cell number attached on the support surface during the fermentation was detected for material with higher WAI and lower CHP. Porosimetry measurements showed that the attachment of L. paracasei cells to support materials and overall LA productivities achieved with different immobilized biocatalysts were not determined by the support porosity and surface morphology, but with the material characteristics such as electrostatic charge, chemical composition and hydrophilicity. LA productivity of 1.48 g/L h, maximal LA concentration of 80.10 g/L and average yield coefficient of 0.97 g/g were achieved in fermentation of molasses enriched potato stillage using SBP as a support material, followed by BSG and SSH. The studied approach showed to be an interesting alternative strategy for increasing the LA productivities on low-cost and abundant substrate.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Industrial Crops and Products",
title = "Lactic acid production on molasses enriched potato stillage by Lactobacillus paracasei immobilized onto agro-industrial waste supports",
pages = "148-142",
volume = "124",
doi = "10.1016/j.indcrop.2018.07.081"
}

Mladenović, D., Pejin, J., Kocić-Tanackov, S., Radovanović, Ž., Đukić-Vuković, A.,& Mojović, L.. (2018). Lactic acid production on molasses enriched potato stillage by Lactobacillus paracasei immobilized onto agro-industrial waste supports. in Industrial Crops and Products
Elsevier Science Bv, Amsterdam., 124, 142-148.
https://doi.org/10.1016/j.indcrop.2018.07.081

Mladenović D, Pejin J, Kocić-Tanackov S, Radovanović Ž, Đukić-Vuković A, Mojović L. Lactic acid production on molasses enriched potato stillage by Lactobacillus paracasei immobilized onto agro-industrial waste supports. in Industrial Crops and Products. 2018;124:142-148.
doi:10.1016/j.indcrop.2018.07.081 .

Mladenović, Dragana, Pejin, Jelena, Kocić-Tanackov, Sunčica, Radovanović, Željko, Đukić-Vuković, Aleksandra, Mojović, Ljiljana, "Lactic acid production on molasses enriched potato stillage by Lactobacillus paracasei immobilized onto agro-industrial waste supports" in Industrial Crops and Products, 124 (2018):142-148,
https://doi.org/10.1016/j.indcrop.2018.07.081 . .

TY  - JOUR
AU  - Pribić, Milana
AU  - Pejin, Jelena
AU  - Kocić-Tanackov, Sunčica
AU  - Đukić-Vuković, Aleksandra
AU  - Mojović, Ljiljana
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3778
AB  - The objective of this study was to evaluate the possibility of application of two triticale varieties, NS Paun and Odisej, as partial substitutes for barley malt in wort production, based on the triticale analyses, micromalting, and analyses of the produced triticale malts, with a highlight on the activity of amylases during the malting process. The analyses of two triticale varieties showed higher extract content and diastatic power in comparison to barley malt. In the varieties NS Paun and Odisej, the extract was by 11.4% and 6.3% higher than the standard values for barley malt, respectively. Diastatic power in varieties NS Paun and Odisej was by 100% and 111.9% higher than in barley malt, respectively. In both varieties, α- and β-amylases activities were also high. The α-amylase activity increased during the micromalting 34 and 20 times, respectively, in comparison to native triticale grain. The β-amylase activity also increased during micromalting, but to a lesser extent. The produced triticale malts had good technological parameters and could be used as a partial substitute for barley malt in wort production.
PB  - Faculty of Technology, Novi Sad
T2  - Acta Periodica Technologica
T1  - Micromalting of triticale varieties NS Paun and Odisej
SP  - 137
VL  - 49
DO  - 10.2298/APT1849137P
ER  - 

@article{
author = "Pribić, Milana and Pejin, Jelena and Kocić-Tanackov, Sunčica and Đukić-Vuković, Aleksandra and Mojović, Ljiljana",
year = "2018",
abstract = "The objective of this study was to evaluate the possibility of application of two triticale varieties, NS Paun and Odisej, as partial substitutes for barley malt in wort production, based on the triticale analyses, micromalting, and analyses of the produced triticale malts, with a highlight on the activity of amylases during the malting process. The analyses of two triticale varieties showed higher extract content and diastatic power in comparison to barley malt. In the varieties NS Paun and Odisej, the extract was by 11.4% and 6.3% higher than the standard values for barley malt, respectively. Diastatic power in varieties NS Paun and Odisej was by 100% and 111.9% higher than in barley malt, respectively. In both varieties, α- and β-amylases activities were also high. The α-amylase activity increased during the micromalting 34 and 20 times, respectively, in comparison to native triticale grain. The β-amylase activity also increased during micromalting, but to a lesser extent. The produced triticale malts had good technological parameters and could be used as a partial substitute for barley malt in wort production.",
publisher = "Faculty of Technology, Novi Sad",
journal = "Acta Periodica Technologica",
title = "Micromalting of triticale varieties NS Paun and Odisej",
pages = "137",
volume = "49",
doi = "10.2298/APT1849137P"
}

Pribić, M., Pejin, J., Kocić-Tanackov, S., Đukić-Vuković, A.,& Mojović, L.. (2018). Micromalting of triticale varieties NS Paun and Odisej. in Acta Periodica Technologica
Faculty of Technology, Novi Sad., 49, 137.
https://doi.org/10.2298/APT1849137P

Pribić M, Pejin J, Kocić-Tanackov S, Đukić-Vuković A, Mojović L. Micromalting of triticale varieties NS Paun and Odisej. in Acta Periodica Technologica. 2018;49:137.
doi:10.2298/APT1849137P .

Pribić, Milana, Pejin, Jelena, Kocić-Tanackov, Sunčica, Đukić-Vuković, Aleksandra, Mojović, Ljiljana, "Micromalting of triticale varieties NS Paun and Odisej" in Acta Periodica Technologica, 49 (2018):137,
https://doi.org/10.2298/APT1849137P . .

TY  - JOUR
AU  - Pejin, Jelena
AU  - Radosavljević, Miloš
AU  - Kocić-Tanackov, Sunčica
AU  - Mladenović, Dragana
AU  - Đukić-Vuković, Aleksandra
AU  - Mojović, Ljiljana
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3649
AB  - Brewer's spent grain (BSG) hydrolysates were used for L-(+)-lactic acid (LA) fermentation by Lactobacillus rhamnosus ATCC 7469. The aim of this study was to evaluate fed-batch LA fermentation of BSG hydrolysate with the addition of glucose, glucose and yeast extract, and wort during LA fermentation and its effect on fermentation parameters such as LA concentration, its volumetric productivity and yield, and L. rhamnosus cell viability. The highest LA yield, volumetric productivity and concentration of 93.3%, 2.0 g/L/h, and 116.1 g/L, respectively, were achieved with glucose and yeast extract addition during fermentation. In fed-batch fermentation with glucose and yeast extract addition significantly higher LA concentration, yield and volumetric productivity (by 194.8; 2.2, and 20.7%, respectively) were achieved compared with batch fermentation. The results indicated that fed-batch fermentation could be used to increase LA fermentation efficiency.
PB  - Inst Brewing, London
T2  - Journal of the Institute of Brewing
T1  - Fed-batch L-(+)-lactic acid fermentation of brewer's spent grain hydrolysate
EP  - 543
IS  - 4
SP  - 537
VL  - 123
DO  - 10.1002/jib.452
ER  - 

@article{
author = "Pejin, Jelena and Radosavljević, Miloš and Kocić-Tanackov, Sunčica and Mladenović, Dragana and Đukić-Vuković, Aleksandra and Mojović, Ljiljana",
year = "2017",
abstract = "Brewer's spent grain (BSG) hydrolysates were used for L-(+)-lactic acid (LA) fermentation by Lactobacillus rhamnosus ATCC 7469. The aim of this study was to evaluate fed-batch LA fermentation of BSG hydrolysate with the addition of glucose, glucose and yeast extract, and wort during LA fermentation and its effect on fermentation parameters such as LA concentration, its volumetric productivity and yield, and L. rhamnosus cell viability. The highest LA yield, volumetric productivity and concentration of 93.3%, 2.0 g/L/h, and 116.1 g/L, respectively, were achieved with glucose and yeast extract addition during fermentation. In fed-batch fermentation with glucose and yeast extract addition significantly higher LA concentration, yield and volumetric productivity (by 194.8; 2.2, and 20.7%, respectively) were achieved compared with batch fermentation. The results indicated that fed-batch fermentation could be used to increase LA fermentation efficiency.",
publisher = "Inst Brewing, London",
journal = "Journal of the Institute of Brewing",
title = "Fed-batch L-(+)-lactic acid fermentation of brewer's spent grain hydrolysate",
pages = "543-537",
number = "4",
volume = "123",
doi = "10.1002/jib.452"
}

Pejin, J., Radosavljević, M., Kocić-Tanackov, S., Mladenović, D., Đukić-Vuković, A.,& Mojović, L.. (2017). Fed-batch L-(+)-lactic acid fermentation of brewer's spent grain hydrolysate. in Journal of the Institute of Brewing
Inst Brewing, London., 123(4), 537-543.
https://doi.org/10.1002/jib.452

Pejin J, Radosavljević M, Kocić-Tanackov S, Mladenović D, Đukić-Vuković A, Mojović L. Fed-batch L-(+)-lactic acid fermentation of brewer's spent grain hydrolysate. in Journal of the Institute of Brewing. 2017;123(4):537-543.
doi:10.1002/jib.452 .

Pejin, Jelena, Radosavljević, Miloš, Kocić-Tanackov, Sunčica, Mladenović, Dragana, Đukić-Vuković, Aleksandra, Mojović, Ljiljana, "Fed-batch L-(+)-lactic acid fermentation of brewer's spent grain hydrolysate" in Journal of the Institute of Brewing, 123, no. 4 (2017):537-543,
https://doi.org/10.1002/jib.452 . .

TY  - JOUR
AU  - Mladenović, Dragana
AU  - Đukić-Vuković, Aleksandra
AU  - Radosavljević, Miloš
AU  - Pejin, Jelena
AU  - Kocić-Tanackov, Sunčica
AU  - Mojović, Ljiljana
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3514
AB  - Lactic acid (LA) has gained considerable importance in the global market due to a wide range of applications. Because of the growing demand for food and feed, the use of lignocellulosic residues, by-products and waste streams is highly needed for commercial LA production. This study investigated the possibility of using potato stillage and sugar beet molasses for LA and biomass production by Lactobacillus paracasei NRRL B-4564 immobilized on sugar beet pulp. Adsorption of L. paracasei enabled easy separation of bacterial biomass from the fermentation media and its efficient reuse in three successive batch cycles. Total LA concentration of 146 g L-1 and average productivity of 1.03 g L-1 h-1 were achieved on waste substrate using bacterial cells immobilized on a natural carrier without mineral and nitrogen supplementation. The solid part of fermentation media remaining after LA fermentation is a valuable co-product, which could be used as animal feed rich in probiotic biomass.
AB  - Mlečna kiselina (MK) zauzima značajno mesto na svetskom tržištu zbog širokih mogućnosti primene u prehrambenoj, kozmetičkoj, farmaceutskoj i hemijskoj industriji. Poslednjih godina potražnja za MK je znatno povećana zbog njene uloge u proizvodnji biodegradabilnih i biokompatibilnih polimera - polilaktida (PLA). Trenutno se na komercijalnoj skali MK proizvodi fermentacijom jestivih useva, kao što su šećerna repa, kukuruz i kasava. Zbog stalnog porasta globalne potražnje za hranom, ali i u cilju definisanja ekonomski održivog tehnološkog procesa, teži se proizvodnji MK iz alternativnih sirovina, kao što su lignocelulozni materijali, sporedni i otpadni proizvodi različitih industrija. U radu je ispitivana mogućnost korišćenja alternativnog supstrata - tečne krompirove džibre i melase šećerne repe za proizvodnju MK i mikrobne biomase pomoću soja Lactobacillus paracasei NRRL B-4564 imobilisanog na repin rezanac. Parametri ostvareni u imobilisanom sistemu su upoređeni sa parametrima postignutim u šaržnoj fermentaciji sa slobodnim ćelijama. Adsorpcija L. paracasei ostvarena na površinu repinog rezanca je jednostavna i brza metoda imobilizacije koja je omogućila laku separaciju bakterijske biomase iz fermentacionog medijuma i njeno efikasno ponovno korišćenje u tri uzastopna šaržna ciklusa. Ukupna koncentracija MK od 146 g L-1 i prosečna produktivnost od 1,03 g L-1 h-1 dobijena fermentacijom otpadnog supstrata na bazi krompirove džibre i melase šećerne repe sa ćelijama imobilisanim na prirodni lignocelulozni nosač je postignuta bez obogaćivanja supstrata mineralnim materijama i izvorima azota. Repin rezanac koji zaostaje nakon fermentacije zajedno sa imobilisanom mikrobnom biomasom se može koristiti kao visokokvalitetno hranivo za životinje bogato probiotskom biomasom.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing and Energy in Agriculture
T1  - Sugar beet pulp as a carrier for Lactobacillus paracasei in lactic acid fermentation of agro-industrial waste
T1  - Repin rezanac kao nosač za Lactobacillus paracasei u mlečno-kiselinskoj fermentaciji agro-industrijskog otpada
EP  - 45
IS  - 1
SP  - 41
VL  - 21
DO  - 10.5937/JPEA1701041M
ER  - 

@article{
author = "Mladenović, Dragana and Đukić-Vuković, Aleksandra and Radosavljević, Miloš and Pejin, Jelena and Kocić-Tanackov, Sunčica and Mojović, Ljiljana",
year = "2017",
abstract = "Lactic acid (LA) has gained considerable importance in the global market due to a wide range of applications. Because of the growing demand for food and feed, the use of lignocellulosic residues, by-products and waste streams is highly needed for commercial LA production. This study investigated the possibility of using potato stillage and sugar beet molasses for LA and biomass production by Lactobacillus paracasei NRRL B-4564 immobilized on sugar beet pulp. Adsorption of L. paracasei enabled easy separation of bacterial biomass from the fermentation media and its efficient reuse in three successive batch cycles. Total LA concentration of 146 g L-1 and average productivity of 1.03 g L-1 h-1 were achieved on waste substrate using bacterial cells immobilized on a natural carrier without mineral and nitrogen supplementation. The solid part of fermentation media remaining after LA fermentation is a valuable co-product, which could be used as animal feed rich in probiotic biomass., Mlečna kiselina (MK) zauzima značajno mesto na svetskom tržištu zbog širokih mogućnosti primene u prehrambenoj, kozmetičkoj, farmaceutskoj i hemijskoj industriji. Poslednjih godina potražnja za MK je znatno povećana zbog njene uloge u proizvodnji biodegradabilnih i biokompatibilnih polimera - polilaktida (PLA). Trenutno se na komercijalnoj skali MK proizvodi fermentacijom jestivih useva, kao što su šećerna repa, kukuruz i kasava. Zbog stalnog porasta globalne potražnje za hranom, ali i u cilju definisanja ekonomski održivog tehnološkog procesa, teži se proizvodnji MK iz alternativnih sirovina, kao što su lignocelulozni materijali, sporedni i otpadni proizvodi različitih industrija. U radu je ispitivana mogućnost korišćenja alternativnog supstrata - tečne krompirove džibre i melase šećerne repe za proizvodnju MK i mikrobne biomase pomoću soja Lactobacillus paracasei NRRL B-4564 imobilisanog na repin rezanac. Parametri ostvareni u imobilisanom sistemu su upoređeni sa parametrima postignutim u šaržnoj fermentaciji sa slobodnim ćelijama. Adsorpcija L. paracasei ostvarena na površinu repinog rezanca je jednostavna i brza metoda imobilizacije koja je omogućila laku separaciju bakterijske biomase iz fermentacionog medijuma i njeno efikasno ponovno korišćenje u tri uzastopna šaržna ciklusa. Ukupna koncentracija MK od 146 g L-1 i prosečna produktivnost od 1,03 g L-1 h-1 dobijena fermentacijom otpadnog supstrata na bazi krompirove džibre i melase šećerne repe sa ćelijama imobilisanim na prirodni lignocelulozni nosač je postignuta bez obogaćivanja supstrata mineralnim materijama i izvorima azota. Repin rezanac koji zaostaje nakon fermentacije zajedno sa imobilisanom mikrobnom biomasom se može koristiti kao visokokvalitetno hranivo za životinje bogato probiotskom biomasom.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing and Energy in Agriculture",
title = "Sugar beet pulp as a carrier for Lactobacillus paracasei in lactic acid fermentation of agro-industrial waste, Repin rezanac kao nosač za Lactobacillus paracasei u mlečno-kiselinskoj fermentaciji agro-industrijskog otpada",
pages = "45-41",
number = "1",
volume = "21",
doi = "10.5937/JPEA1701041M"
}

Mladenović, D., Đukić-Vuković, A., Radosavljević, M., Pejin, J., Kocić-Tanackov, S.,& Mojović, L.. (2017). Sugar beet pulp as a carrier for Lactobacillus paracasei in lactic acid fermentation of agro-industrial waste. in Journal on Processing and Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 21(1), 41-45.
https://doi.org/10.5937/JPEA1701041M

Mladenović D, Đukić-Vuković A, Radosavljević M, Pejin J, Kocić-Tanackov S, Mojović L. Sugar beet pulp as a carrier for Lactobacillus paracasei in lactic acid fermentation of agro-industrial waste. in Journal on Processing and Energy in Agriculture. 2017;21(1):41-45.
doi:10.5937/JPEA1701041M .

Mladenović, Dragana, Đukić-Vuković, Aleksandra, Radosavljević, Miloš, Pejin, Jelena, Kocić-Tanackov, Sunčica, Mojović, Ljiljana, "Sugar beet pulp as a carrier for Lactobacillus paracasei in lactic acid fermentation of agro-industrial waste" in Journal on Processing and Energy in Agriculture, 21, no. 1 (2017):41-45,
https://doi.org/10.5937/JPEA1701041M . .

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 . .