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

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

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

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

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

TY  - JOUR
AU  - Terzić-Vidojević, Amarela
AU  - Vukašinović-Sekulić, Maja
AU  - Veljović, Katarina
AU  - Ostojić, Mihailo
AU  - Topisirović, Ljubiša
PY  - 2007
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1080
AB  - The Zlatar cheese belongs to the group of traditionally homemade cheeses, which are produced from nonpasteurized cow's milk, without adding of any bacterial starter culture. Changes were followed in lactic acid bacteria population and chemical composition during the ripening period of cheese up to 60 days. Results showed that the percentage of lactic acid cocci was higher in raw milk and one day old cheese and their percentage was gradually decreasing, whereas the number of lactobacilli was increasing. After 30 days of cheese ripening the number of cocci increased again, reaching the number of lactobacilli. The results of API 50 CH system and rep-PCR analysis showed that Lactobacillus paracasei subsp. paracasei, Lactobacillus brevis, Lactococcus lactis subsp. lactis, Enterococcuus faecium and Enterococcus faecalis were the main groups present during the ripening of Zlatar cheese. Results revealed that in older cheeses (45 and 60 days old) enterococci were the main group present. It was also demonstrated that 57 isolates showed antimicrobial activity. The number of bacteria showing antimicrobial activity slowly decreased during the ripening period and in samples of 60 days old cheese producers of antimicrobial activities were not detected.
PB  - Elsevier Science Bv, Amsterdam
T2  - International Journal of Food Microbiology
T1  - Characterization of microflora in homemade semi-hard white Zlatar cheese
EP  - 42
IS  - 1
SP  - 36
VL  - 114
DO  - 10.1016/j.ijfoodmicro.2006.10.038
ER  - 

@article{
author = "Terzić-Vidojević, Amarela and Vukašinović-Sekulić, Maja and Veljović, Katarina and Ostojić, Mihailo and Topisirović, Ljubiša",
year = "2007",
abstract = "The Zlatar cheese belongs to the group of traditionally homemade cheeses, which are produced from nonpasteurized cow's milk, without adding of any bacterial starter culture. Changes were followed in lactic acid bacteria population and chemical composition during the ripening period of cheese up to 60 days. Results showed that the percentage of lactic acid cocci was higher in raw milk and one day old cheese and their percentage was gradually decreasing, whereas the number of lactobacilli was increasing. After 30 days of cheese ripening the number of cocci increased again, reaching the number of lactobacilli. The results of API 50 CH system and rep-PCR analysis showed that Lactobacillus paracasei subsp. paracasei, Lactobacillus brevis, Lactococcus lactis subsp. lactis, Enterococcuus faecium and Enterococcus faecalis were the main groups present during the ripening of Zlatar cheese. Results revealed that in older cheeses (45 and 60 days old) enterococci were the main group present. It was also demonstrated that 57 isolates showed antimicrobial activity. The number of bacteria showing antimicrobial activity slowly decreased during the ripening period and in samples of 60 days old cheese producers of antimicrobial activities were not detected.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "International Journal of Food Microbiology",
title = "Characterization of microflora in homemade semi-hard white Zlatar cheese",
pages = "42-36",
number = "1",
volume = "114",
doi = "10.1016/j.ijfoodmicro.2006.10.038"
}

Terzić-Vidojević, A., Vukašinović-Sekulić, M., Veljović, K., Ostojić, M.,& Topisirović, L.. (2007). Characterization of microflora in homemade semi-hard white Zlatar cheese. in International Journal of Food Microbiology
Elsevier Science Bv, Amsterdam., 114(1), 36-42.
https://doi.org/10.1016/j.ijfoodmicro.2006.10.038

Terzić-Vidojević A, Vukašinović-Sekulić M, Veljović K, Ostojić M, Topisirović L. Characterization of microflora in homemade semi-hard white Zlatar cheese. in International Journal of Food Microbiology. 2007;114(1):36-42.
doi:10.1016/j.ijfoodmicro.2006.10.038 .

Terzić-Vidojević, Amarela, Vukašinović-Sekulić, Maja, Veljović, Katarina, Ostojić, Mihailo, Topisirović, Ljubiša, "Characterization of microflora in homemade semi-hard white Zlatar cheese" in International Journal of Food Microbiology, 114, no. 1 (2007):36-42,
https://doi.org/10.1016/j.ijfoodmicro.2006.10.038 . .

TY  - JOUR
AU  - Veljović, Katarina
AU  - Terzić-Vidojević, Amarela
AU  - Vukašinović-Sekulić, Maja
AU  - Strahinić, I.
AU  - Begović, J.
AU  - Lozo, J.
AU  - Ostojić, M.
AU  - Topisirović, Ljubiša
PY  - 2007
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1140
AB  - Aims: Isolation, characterization and identification of lactic acid bacteria (LAB) from artisanal Zlatar cheese during the ripening process and selection of strains with good technological characteristics. Methods and Results: Characterization of LAB was performed based on morphological, physiological and biochemical assays, as well as, by determining proteolytic activity and plasmid profile. rep-polymerase chain reaction (PCR) analysis and 16S rDNA sequencing were used for the identification of LAB. PCR analysis was performed with specific primers for detection of the gene encoding nisin production. Strains Lactobacillus paracasei subsp. paracasei, Lactobacillus plantarum, Lactobacillus brevis, Lactococcus lactis subsp. lactis, Enterococcus faecium and Enterococcus faecalis were the main groups present in the Zlatar cheese during ripening. Conclusions: Temporal changes in the species were observed during the Zlatar cheese ripening. Mesophilic lactobacilli are predominant microflora in Zlatar cheese. Significance and the Impact of the Study: In this study we determined that Zlatar cheese up to 30 days old could be used as a source of strains for the preparation of potential starter cultures in the process of industrial cheese production. As the Serbian food market is adjusting to European Union regulations, the standardization of Zlatar cheese production by using starter culture(s) based on autochtonous well-characterized LAB will enable the industrial production of this popular cheese in the future.
PB  - Wiley, Hoboken
T2  - Journal of Applied Microbiology
T1  - Preliminary characterization of lactic acid bacteria isolated from Zlatar cheese
EP  - 2152
IS  - 6
SP  - 2142
VL  - 103
DO  - 10.1111/j.1365-2672.2007.03450.x
ER  - 

@article{
author = "Veljović, Katarina and Terzić-Vidojević, Amarela and Vukašinović-Sekulić, Maja and Strahinić, I. and Begović, J. and Lozo, J. and Ostojić, M. and Topisirović, Ljubiša",
year = "2007",
abstract = "Aims: Isolation, characterization and identification of lactic acid bacteria (LAB) from artisanal Zlatar cheese during the ripening process and selection of strains with good technological characteristics. Methods and Results: Characterization of LAB was performed based on morphological, physiological and biochemical assays, as well as, by determining proteolytic activity and plasmid profile. rep-polymerase chain reaction (PCR) analysis and 16S rDNA sequencing were used for the identification of LAB. PCR analysis was performed with specific primers for detection of the gene encoding nisin production. Strains Lactobacillus paracasei subsp. paracasei, Lactobacillus plantarum, Lactobacillus brevis, Lactococcus lactis subsp. lactis, Enterococcus faecium and Enterococcus faecalis were the main groups present in the Zlatar cheese during ripening. Conclusions: Temporal changes in the species were observed during the Zlatar cheese ripening. Mesophilic lactobacilli are predominant microflora in Zlatar cheese. Significance and the Impact of the Study: In this study we determined that Zlatar cheese up to 30 days old could be used as a source of strains for the preparation of potential starter cultures in the process of industrial cheese production. As the Serbian food market is adjusting to European Union regulations, the standardization of Zlatar cheese production by using starter culture(s) based on autochtonous well-characterized LAB will enable the industrial production of this popular cheese in the future.",
publisher = "Wiley, Hoboken",
journal = "Journal of Applied Microbiology",
title = "Preliminary characterization of lactic acid bacteria isolated from Zlatar cheese",
pages = "2152-2142",
number = "6",
volume = "103",
doi = "10.1111/j.1365-2672.2007.03450.x"
}

Veljović, K., Terzić-Vidojević, A., Vukašinović-Sekulić, M., Strahinić, I., Begović, J., Lozo, J., Ostojić, M.,& Topisirović, L.. (2007). Preliminary characterization of lactic acid bacteria isolated from Zlatar cheese. in Journal of Applied Microbiology
Wiley, Hoboken., 103(6), 2142-2152.
https://doi.org/10.1111/j.1365-2672.2007.03450.x

Veljović K, Terzić-Vidojević A, Vukašinović-Sekulić M, Strahinić I, Begović J, Lozo J, Ostojić M, Topisirović L. Preliminary characterization of lactic acid bacteria isolated from Zlatar cheese. in Journal of Applied Microbiology. 2007;103(6):2142-2152.
doi:10.1111/j.1365-2672.2007.03450.x .

Veljović, Katarina, Terzić-Vidojević, Amarela, Vukašinović-Sekulić, Maja, Strahinić, I., Begović, J., Lozo, J., Ostojić, M., Topisirović, Ljubiša, "Preliminary characterization of lactic acid bacteria isolated from Zlatar cheese" in Journal of Applied Microbiology, 103, no. 6 (2007):2142-2152,
https://doi.org/10.1111/j.1365-2672.2007.03450.x . .