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

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

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

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

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

Rakin, M., Vukašinović Sekulić, M., Zarić, D., Jorga, J., Radulović, Z., Bulatović, M., Krunić, T., Gnjatović, M., Borić, M., Vasilevska, R., Janaćković, B.,& Stamenković, M.. (2015). UNAPREĐENJE FUNKCIONALNIH KARAKTERISTIKA FERMENTISANOG NAPITKA OD SURUTKE I MLEKA DODATKOM BIOAKTIVNIH PEPTIDA. 
Univerzitet u Beogradu, Tehnološko-metalurški fakultet..
https://hdl.handle.net/21.15107/rcub_technorep_7367

Rakin M, Vukašinović Sekulić M, Zarić D, Jorga J, Radulović Z, Bulatović M, Krunić T, Gnjatović M, Borić M, Vasilevska R, Janaćković B, Stamenković M. UNAPREĐENJE FUNKCIONALNIH KARAKTERISTIKA FERMENTISANOG NAPITKA OD SURUTKE I MLEKA DODATKOM BIOAKTIVNIH PEPTIDA. 2015;.
https://hdl.handle.net/21.15107/rcub_technorep_7367 .

Rakin, Marica, Vukašinović Sekulić, Maja, Zarić, Danica, Jorga, Jagoda, Radulović, Zorica, Bulatović, Maja, Krunić, Tanja, Gnjatović, Marija, Borić, Milka, Vasilevska, Radmila, Janaćković, Biljana, Stamenković, Marijana, "UNAPREĐENJE FUNKCIONALNIH KARAKTERISTIKA FERMENTISANOG NAPITKA OD SURUTKE I MLEKA DODATKOM BIOAKTIVNIH PEPTIDA" (2015),
https://hdl.handle.net/21.15107/rcub_technorep_7367 .

TY  - JOUR
AU  - Seratlić, Sanja
AU  - Bugarski, Branko
AU  - Radulović, Zorica
AU  - Dejmek, Petr
AU  - Wadso, Lars
AU  - Nedović, Viktor
PY  - 2013
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2267
AB  - The exposure of bacterial cells to pulsed electric fields (PEF) leads to the reversible formation of pores in the cell membrane if an applied energy is below the critical level. Therefore, the effect of electric field pulses with amplitudes below 14 kV/cm and the applied energy up to 12.2 J/cm(3) on the growth of Lactobacillus plantarum 564 cells was investigated. After PEF treatments, the growth of lactobacilli in De Man-Rogosa-Sharpe broth at 37 degrees C was monitored by isothermal calorimetry, absorbance and plate counts. All the applied treatments resulted in a higher growth rate of PEF-treated cells during early and mid-log phase, especially bacterial samples treated with lower field intensities (1.3-5.5 J/cm(3)). The transport of ions and molecules through the cell membrane (which facilitates the growth of electroporated lactobacilli) was particularly evident in the mid-exponential growth phase, where the doubling time was reduced more than 3 times after the exposure to electric pulses of 5.5 Yore. The heat production rate during the growth of electroporated cells was also higher, indicating the enhanced metabolic activity of PEF-treated cells. Moreover, the electroporated cells had a better acidification ability than the untreated ones. It can be summarized that the applied PEF treatments with an energy input of below 12 J/cm(3) potentially induce reversible electroporation of the cell membrane, which has a positive impact on the growth and metabolic activity of the cells of lactobacilli.
PB  - University of Zagreb
T2  - Food Technology and Biotechnology
T1  - Electroporation Enhances the Metabolic Activity of Lactobacillus plantarum 564
EP  - 452
IS  - 4
SP  - 446
VL  - 51
UR  - https://hdl.handle.net/21.15107/rcub_technorep_2267
ER  - 

@article{
author = "Seratlić, Sanja and Bugarski, Branko and Radulović, Zorica and Dejmek, Petr and Wadso, Lars and Nedović, Viktor",
year = "2013",
abstract = "The exposure of bacterial cells to pulsed electric fields (PEF) leads to the reversible formation of pores in the cell membrane if an applied energy is below the critical level. Therefore, the effect of electric field pulses with amplitudes below 14 kV/cm and the applied energy up to 12.2 J/cm(3) on the growth of Lactobacillus plantarum 564 cells was investigated. After PEF treatments, the growth of lactobacilli in De Man-Rogosa-Sharpe broth at 37 degrees C was monitored by isothermal calorimetry, absorbance and plate counts. All the applied treatments resulted in a higher growth rate of PEF-treated cells during early and mid-log phase, especially bacterial samples treated with lower field intensities (1.3-5.5 J/cm(3)). The transport of ions and molecules through the cell membrane (which facilitates the growth of electroporated lactobacilli) was particularly evident in the mid-exponential growth phase, where the doubling time was reduced more than 3 times after the exposure to electric pulses of 5.5 Yore. The heat production rate during the growth of electroporated cells was also higher, indicating the enhanced metabolic activity of PEF-treated cells. Moreover, the electroporated cells had a better acidification ability than the untreated ones. It can be summarized that the applied PEF treatments with an energy input of below 12 J/cm(3) potentially induce reversible electroporation of the cell membrane, which has a positive impact on the growth and metabolic activity of the cells of lactobacilli.",
publisher = "University of Zagreb",
journal = "Food Technology and Biotechnology",
title = "Electroporation Enhances the Metabolic Activity of Lactobacillus plantarum 564",
pages = "452-446",
number = "4",
volume = "51",
url = "https://hdl.handle.net/21.15107/rcub_technorep_2267"
}

Seratlić, S., Bugarski, B., Radulović, Z., Dejmek, P., Wadso, L.,& Nedović, V.. (2013). Electroporation Enhances the Metabolic Activity of Lactobacillus plantarum 564. in Food Technology and Biotechnology
University of Zagreb., 51(4), 446-452.
https://hdl.handle.net/21.15107/rcub_technorep_2267

Seratlić S, Bugarski B, Radulović Z, Dejmek P, Wadso L, Nedović V. Electroporation Enhances the Metabolic Activity of Lactobacillus plantarum 564. in Food Technology and Biotechnology. 2013;51(4):446-452.
https://hdl.handle.net/21.15107/rcub_technorep_2267 .

Seratlić, Sanja, Bugarski, Branko, Radulović, Zorica, Dejmek, Petr, Wadso, Lars, Nedović, Viktor, "Electroporation Enhances the Metabolic Activity of Lactobacillus plantarum 564" in Food Technology and Biotechnology, 51, no. 4 (2013):446-452,
https://hdl.handle.net/21.15107/rcub_technorep_2267 .

TY  - JOUR
AU  - Seratlić, Sanja
AU  - Bugarski, Branko
AU  - Nedović, Viktor
AU  - Radulović, Zorica
AU  - Wadso, Lars
AU  - Dejmek, Petr
AU  - Galindo, Federico Gomez
PY  - 2013
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2542
AB  - The behavior of the surviving population of Lactobacillus plantarum 564 growing in MRS broth after pulsed electric field (PEF) treatments of different intensities was monitored by isothermal calorimetry, optical density and plate counts. Bacterial cells were treated with monopolar square pulses at varying nominal electric field strengths and number of pulses, corresponding to applied energies of 34.6, 65.8 and 658.1 J/cm(3). After the PEF treatment, samples were inoculated into the MRS broth and incubated at 37 degrees C. The presented results show that surviving bacterial cells resume growth after a treatment-dependent delay. Both the untreated and treated cultures had similar growth rates, but the latter showed a higher growth rate during the late-growth phase, and the growth rate increased with the intensity of applied electric field. After the PEF treatment, the surviving population of bacteria was less susceptible to killing by further PEF application, showing that this subpopulation was less sensitive to the PEF treatment and could grow again. Industrial relevance: The application of pulsed electric field (PEF) technology as a non-thermal alternative to traditional pasteurization of liquid foods has received considerable attention during the last years. Effective inactivation for most of the spoilage and pathogenic microorganisms has been shown in fruit and vegetable juices and milk with little or no impact on nutritional and sensorial properties of the food. However, very little is known about the growth abilities of the surviving population. Ensuring food safety requires a better understanding of the behavior of the surviving populations of microorganisms which may be recovering from sub lethal injury, such as PEF-induced stress. This paper reveals that the surviving population of the bacteria subjected to the PEF treatment could grow again, showing higher growth rates as the intensity of the PEF treatment increased. Also, the new bacterial population showed higher resistance to further PEF treatment. Therefore, for industrial application of the PEF technology, an in-depth characterization of surviving microorganisms in the treated product is required. Moreover, the evidence of bacterial persistence indicates that the PEF technology, as a non-thermal alternative to traditional pasteurization, could not completely replace thermal treatment, but can be applied as a supplement treatment.
PB  - Elsevier Sci Ltd, Oxford
T2  - Innovative Food Science & Emerging Technologies
T1  - Behavior of the surviving population of Lactobacillus plantarum 564 upon the application of pulsed electric fields
EP  - 98
SP  - 93
VL  - 17
DO  - 10.1016/j.ifset.2012.11.011
ER  - 

@article{
author = "Seratlić, Sanja and Bugarski, Branko and Nedović, Viktor and Radulović, Zorica and Wadso, Lars and Dejmek, Petr and Galindo, Federico Gomez",
year = "2013",
abstract = "The behavior of the surviving population of Lactobacillus plantarum 564 growing in MRS broth after pulsed electric field (PEF) treatments of different intensities was monitored by isothermal calorimetry, optical density and plate counts. Bacterial cells were treated with monopolar square pulses at varying nominal electric field strengths and number of pulses, corresponding to applied energies of 34.6, 65.8 and 658.1 J/cm(3). After the PEF treatment, samples were inoculated into the MRS broth and incubated at 37 degrees C. The presented results show that surviving bacterial cells resume growth after a treatment-dependent delay. Both the untreated and treated cultures had similar growth rates, but the latter showed a higher growth rate during the late-growth phase, and the growth rate increased with the intensity of applied electric field. After the PEF treatment, the surviving population of bacteria was less susceptible to killing by further PEF application, showing that this subpopulation was less sensitive to the PEF treatment and could grow again. Industrial relevance: The application of pulsed electric field (PEF) technology as a non-thermal alternative to traditional pasteurization of liquid foods has received considerable attention during the last years. Effective inactivation for most of the spoilage and pathogenic microorganisms has been shown in fruit and vegetable juices and milk with little or no impact on nutritional and sensorial properties of the food. However, very little is known about the growth abilities of the surviving population. Ensuring food safety requires a better understanding of the behavior of the surviving populations of microorganisms which may be recovering from sub lethal injury, such as PEF-induced stress. This paper reveals that the surviving population of the bacteria subjected to the PEF treatment could grow again, showing higher growth rates as the intensity of the PEF treatment increased. Also, the new bacterial population showed higher resistance to further PEF treatment. Therefore, for industrial application of the PEF technology, an in-depth characterization of surviving microorganisms in the treated product is required. Moreover, the evidence of bacterial persistence indicates that the PEF technology, as a non-thermal alternative to traditional pasteurization, could not completely replace thermal treatment, but can be applied as a supplement treatment.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Innovative Food Science & Emerging Technologies",
title = "Behavior of the surviving population of Lactobacillus plantarum 564 upon the application of pulsed electric fields",
pages = "98-93",
volume = "17",
doi = "10.1016/j.ifset.2012.11.011"
}

Seratlić, S., Bugarski, B., Nedović, V., Radulović, Z., Wadso, L., Dejmek, P.,& Galindo, F. G.. (2013). Behavior of the surviving population of Lactobacillus plantarum 564 upon the application of pulsed electric fields. in Innovative Food Science & Emerging Technologies
Elsevier Sci Ltd, Oxford., 17, 93-98.
https://doi.org/10.1016/j.ifset.2012.11.011

Seratlić S, Bugarski B, Nedović V, Radulović Z, Wadso L, Dejmek P, Galindo FG. Behavior of the surviving population of Lactobacillus plantarum 564 upon the application of pulsed electric fields. in Innovative Food Science & Emerging Technologies. 2013;17:93-98.
doi:10.1016/j.ifset.2012.11.011 .

Seratlić, Sanja, Bugarski, Branko, Nedović, Viktor, Radulović, Zorica, Wadso, Lars, Dejmek, Petr, Galindo, Federico Gomez, "Behavior of the surviving population of Lactobacillus plantarum 564 upon the application of pulsed electric fields" in Innovative Food Science & Emerging Technologies, 17 (2013):93-98,
https://doi.org/10.1016/j.ifset.2012.11.011 . .

TY  - JOUR
AU  - Radulović, Zorica
AU  - Mirković, Nemanja
AU  - Bogović-Matijašič, Bojana
AU  - Petrušić, Milica M.
AU  - Petrović, Tanja
AU  - Manojlović, Verica
AU  - Nedović, Viktor
PY  - 2012
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5734
AB  - The basic requirement for probiotic bacteria to be able to perform expected positive effects is to be alive. Therefore, appropriate quantification methods are crucial. Bacterial quantification based on nucleic acid detection is increasingly used. Spray-drying (SD) is one of the possibilities to improve the survival of probiotic bacteria against negative environmental effects. The aim of this study was to investigate the survival of spray-dried Lactobacillus plantarum 564 and Lactobacillus paracasei Z-8, and to investigate the impact on some probiotic properties caused by SD of both tested strains. Besides the plate count technique, the aim was to examine the possibility of using propidium monoazide (PMA) in combination with real-time polymerase chain reaction (PCR) for determining spray-dried tested strains. The number of intact cells, Lb. plantarum 564 and Lb. paracasei Z-8, was determined by real-time PCR with PMA, and it was similar to the number of investigated strains obtained by the plate count method. Spray-dried Lb. plantarum 564 and Lb. paracasei Z-8 demonstrated very good probiotic ability. It may be concluded that the PMA real-time PCR determination of the viability of probiotic bacteria could complement the plate count method and SD may be a cost-effective way to produce large quantities of some probiotic cultures.
PB  - Srpsko biološko društvo, Beograd, i dr.
T2  - Archives of Biological Sciences
T1  - Quantification of viable spray-dried potential probiotic lactobacilli using real-time PCR
EP  - 1472
IS  - 4
SP  - 1465
VL  - 64
DO  - 10.2298/ABS1204465R
ER  - 

@article{
author = "Radulović, Zorica and Mirković, Nemanja and Bogović-Matijašič, Bojana and Petrušić, Milica M. and Petrović, Tanja and Manojlović, Verica and Nedović, Viktor",
year = "2012",
abstract = "The basic requirement for probiotic bacteria to be able to perform expected positive effects is to be alive. Therefore, appropriate quantification methods are crucial. Bacterial quantification based on nucleic acid detection is increasingly used. Spray-drying (SD) is one of the possibilities to improve the survival of probiotic bacteria against negative environmental effects. The aim of this study was to investigate the survival of spray-dried Lactobacillus plantarum 564 and Lactobacillus paracasei Z-8, and to investigate the impact on some probiotic properties caused by SD of both tested strains. Besides the plate count technique, the aim was to examine the possibility of using propidium monoazide (PMA) in combination with real-time polymerase chain reaction (PCR) for determining spray-dried tested strains. The number of intact cells, Lb. plantarum 564 and Lb. paracasei Z-8, was determined by real-time PCR with PMA, and it was similar to the number of investigated strains obtained by the plate count method. Spray-dried Lb. plantarum 564 and Lb. paracasei Z-8 demonstrated very good probiotic ability. It may be concluded that the PMA real-time PCR determination of the viability of probiotic bacteria could complement the plate count method and SD may be a cost-effective way to produce large quantities of some probiotic cultures.",
publisher = "Srpsko biološko društvo, Beograd, i dr.",
journal = "Archives of Biological Sciences",
title = "Quantification of viable spray-dried potential probiotic lactobacilli using real-time PCR",
pages = "1472-1465",
number = "4",
volume = "64",
doi = "10.2298/ABS1204465R"
}

Radulović, Z., Mirković, N., Bogović-Matijašič, B., Petrušić, M. M., Petrović, T., Manojlović, V.,& Nedović, V.. (2012). Quantification of viable spray-dried potential probiotic lactobacilli using real-time PCR. in Archives of Biological Sciences
Srpsko biološko društvo, Beograd, i dr.., 64(4), 1465-1472.
https://doi.org/10.2298/ABS1204465R

Radulović Z, Mirković N, Bogović-Matijašič B, Petrušić MM, Petrović T, Manojlović V, Nedović V. Quantification of viable spray-dried potential probiotic lactobacilli using real-time PCR. in Archives of Biological Sciences. 2012;64(4):1465-1472.
doi:10.2298/ABS1204465R .

Radulović, Zorica, Mirković, Nemanja, Bogović-Matijašič, Bojana, Petrušić, Milica M., Petrović, Tanja, Manojlović, Verica, Nedović, Viktor, "Quantification of viable spray-dried potential probiotic lactobacilli using real-time PCR" in Archives of Biological Sciences, 64, no. 4 (2012):1465-1472,
https://doi.org/10.2298/ABS1204465R . .

TY  - CONF
AU  - Mirković, N.L.
AU  - Radulović, Zorica
AU  - Matijašić, B.J.B.
AU  - Petrušić, M.M.
AU  - Petrović, T.S.
AU  - Đorđević, Verica
AU  - Nedović, Viktor
PY  - 2012
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1994
AB  - Probiotic are "living microorganisms, which upon ingestion in certain numbers, exert health benefits beyond inherent basic nutrition", and it is recommended that probiotic products contain at least 107 live microorganisms per g or per ml. Spray-drying is one of the possibilities to improve the survival of probiotic bacteria against negative environmental effects. The aim of this study was to compare survival of two spray-dried Lactobacillus plantarum TA and Lactobacillus plantarum 7A strains isolated from plant and breast-fed baby's feces. In addition, beside the plate-count technique, the aim was to examine the possibility of using propidium monoazide (PMA) in combination with real-time polymerase chain reaction (real-time PCR) for determination of spray-dried Lb. plantarum strains after two years of storage at 4°C. Both tested strains showed very good ability to survive spray-drying. After two years of storage at 4°C, the number of intact cells, Lb. plantarum TA and Lb. plantarum 7A, was determined by real-time PCR with PMA, and it was similar to the number of investigated strains obtained by plate count method. The spray-drying was effective in maintaining the viability of Lb. plantarum TA and 7A strains after two years of storage at 4°C. The PMA real-time PCR determination of the viability tested strains could complement the plate count method.
PB  - 6th Central European Congress on Food, CEFood 2012
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Quantification of viable spray-dried Lactobacillus plantarum TA and 7A after two years of storage by using real-time PCR
EP  - 1086
SP  - 1082
UR  - https://hdl.handle.net/21.15107/rcub_technorep_1994
ER  - 

@conference{
author = "Mirković, N.L. and Radulović, Zorica and Matijašić, B.J.B. and Petrušić, M.M. and Petrović, T.S. and Đorđević, Verica and Nedović, Viktor",
year = "2012",
abstract = "Probiotic are "living microorganisms, which upon ingestion in certain numbers, exert health benefits beyond inherent basic nutrition", and it is recommended that probiotic products contain at least 107 live microorganisms per g or per ml. Spray-drying is one of the possibilities to improve the survival of probiotic bacteria against negative environmental effects. The aim of this study was to compare survival of two spray-dried Lactobacillus plantarum TA and Lactobacillus plantarum 7A strains isolated from plant and breast-fed baby's feces. In addition, beside the plate-count technique, the aim was to examine the possibility of using propidium monoazide (PMA) in combination with real-time polymerase chain reaction (real-time PCR) for determination of spray-dried Lb. plantarum strains after two years of storage at 4°C. Both tested strains showed very good ability to survive spray-drying. After two years of storage at 4°C, the number of intact cells, Lb. plantarum TA and Lb. plantarum 7A, was determined by real-time PCR with PMA, and it was similar to the number of investigated strains obtained by plate count method. The spray-drying was effective in maintaining the viability of Lb. plantarum TA and 7A strains after two years of storage at 4°C. The PMA real-time PCR determination of the viability tested strains could complement the plate count method.",
publisher = "6th Central European Congress on Food, CEFood 2012",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Quantification of viable spray-dried Lactobacillus plantarum TA and 7A after two years of storage by using real-time PCR",
pages = "1086-1082",
url = "https://hdl.handle.net/21.15107/rcub_technorep_1994"
}

Mirković, N.L., Radulović, Z., Matijašić, B.J.B., Petrušić, M.M., Petrović, T.S., Đorđević, V.,& Nedović, V.. (2012). Quantification of viable spray-dried Lactobacillus plantarum TA and 7A after two years of storage by using real-time PCR. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
6th Central European Congress on Food, CEFood 2012., 1082-1086.
https://hdl.handle.net/21.15107/rcub_technorep_1994

Mirković N, Radulović Z, Matijašić B, Petrušić M, Petrović T, Đorđević V, Nedović V. Quantification of viable spray-dried Lactobacillus plantarum TA and 7A after two years of storage by using real-time PCR. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1082-1086.
https://hdl.handle.net/21.15107/rcub_technorep_1994 .

Mirković, N.L., Radulović, Zorica, Matijašić, B.J.B., Petrušić, M.M., Petrović, T.S., Đorđević, Verica, Nedović, Viktor, "Quantification of viable spray-dried Lactobacillus plantarum TA and 7A after two years of storage by using real-time PCR" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1082-1086,
https://hdl.handle.net/21.15107/rcub_technorep_1994 .

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

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

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

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

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

TY  - JOUR
AU  - Radulović, Zorica
AU  - Petrović, Tanja
AU  - Nedović, Viktor
AU  - Dimitrijević, Suzana
AU  - Mirković, Nemanja
AU  - Petrusić, Milica
AU  - Paunović, Dušanka
PY  - 2010
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1546
AB  - Lactic acid bacteria strains isolated from traditional made cheeses constitute a reservoir of unexplored potential in biotechnology. In this study four autochthonous lactobacilli strains, isolated from traditional white brined cheeses and identified as Lactobacillus paracasei (08, 564, 05 and 02), were investigated on potential probiotic ability. The investigation comprised sensitivity to simulated gastrointestinal tract conditions, antimicrobial activity against wide range of pathogens, antibiotic resistance as well as autoaggregation ability. Lactobacillus rhamnosus GG was used as referent strain. Three tested strains grew well in simulated gastrointestinal conditions, but their sensitivity was greater on bile acids and pancreatin compared with pepsin low pH 2.5. The examined strains had different sensitivity to antibiotics, but three strains showed very good antimicrobial activity to pathogens. All strains demonstrated very good autoaggregation ability. For three of four examined strains of Lb. paracasei probiotic potential was similar with referent strain Lb. rhamnosus GG, determined in vitro.
PB  - Croatian Dairy Union
T2  - Mljekarstvo
T1  - Characterization of autochthonous Lactobacillus paracasei strains on potential probiotic ability
EP  - 93
IS  - 2
SP  - 86
VL  - 60
UR  - https://hdl.handle.net/21.15107/rcub_technorep_1546
ER  - 

@article{
author = "Radulović, Zorica and Petrović, Tanja and Nedović, Viktor and Dimitrijević, Suzana and Mirković, Nemanja and Petrusić, Milica and Paunović, Dušanka",
year = "2010",
abstract = "Lactic acid bacteria strains isolated from traditional made cheeses constitute a reservoir of unexplored potential in biotechnology. In this study four autochthonous lactobacilli strains, isolated from traditional white brined cheeses and identified as Lactobacillus paracasei (08, 564, 05 and 02), were investigated on potential probiotic ability. The investigation comprised sensitivity to simulated gastrointestinal tract conditions, antimicrobial activity against wide range of pathogens, antibiotic resistance as well as autoaggregation ability. Lactobacillus rhamnosus GG was used as referent strain. Three tested strains grew well in simulated gastrointestinal conditions, but their sensitivity was greater on bile acids and pancreatin compared with pepsin low pH 2.5. The examined strains had different sensitivity to antibiotics, but three strains showed very good antimicrobial activity to pathogens. All strains demonstrated very good autoaggregation ability. For three of four examined strains of Lb. paracasei probiotic potential was similar with referent strain Lb. rhamnosus GG, determined in vitro.",
publisher = "Croatian Dairy Union",
journal = "Mljekarstvo",
title = "Characterization of autochthonous Lactobacillus paracasei strains on potential probiotic ability",
pages = "93-86",
number = "2",
volume = "60",
url = "https://hdl.handle.net/21.15107/rcub_technorep_1546"
}

Radulović, Z., Petrović, T., Nedović, V., Dimitrijević, S., Mirković, N., Petrusić, M.,& Paunović, D.. (2010). Characterization of autochthonous Lactobacillus paracasei strains on potential probiotic ability. in Mljekarstvo
Croatian Dairy Union., 60(2), 86-93.
https://hdl.handle.net/21.15107/rcub_technorep_1546

Radulović Z, Petrović T, Nedović V, Dimitrijević S, Mirković N, Petrusić M, Paunović D. Characterization of autochthonous Lactobacillus paracasei strains on potential probiotic ability. in Mljekarstvo. 2010;60(2):86-93.
https://hdl.handle.net/21.15107/rcub_technorep_1546 .

Radulović, Zorica, Petrović, Tanja, Nedović, Viktor, Dimitrijević, Suzana, Mirković, Nemanja, Petrusić, Milica, Paunović, Dušanka, "Characterization of autochthonous Lactobacillus paracasei strains on potential probiotic ability" in Mljekarstvo, 60, no. 2 (2010):86-93,
https://hdl.handle.net/21.15107/rcub_technorep_1546 .