Zarić, D., Rakin, M., Bulatović, M., Pajin, B., Lončarević, I.,& Krunić, T.. (2023). INOVATIVNI POSTUPAK ZA PROIZVODNJU KAKAO KREM NAMAZA SA LEŠNIKOM UZ PRIMENU KOMBINOVANOG MLEVENJA MASE U SPREGNUTOM RADU RIFAJNER-KONČE I KUGLIČNOG MLINA. 
TMF..
https://hdl.handle.net/21.15107/rcub_technorep_7014

Zarić D, Rakin M, Bulatović M, Pajin B, Lončarević I, Krunić T. INOVATIVNI POSTUPAK ZA PROIZVODNJU KAKAO KREM NAMAZA SA LEŠNIKOM UZ PRIMENU KOMBINOVANOG MLEVENJA MASE U SPREGNUTOM RADU RIFAJNER-KONČE I KUGLIČNOG MLINA. 2023;.
https://hdl.handle.net/21.15107/rcub_technorep_7014 .

Zarić, Danica, Rakin, Marica, Bulatović, Maja, Pajin, Biljana, Lončarević, Ivana, Krunić, Tanja, "INOVATIVNI POSTUPAK ZA PROIZVODNJU KAKAO KREM NAMAZA SA LEŠNIKOM UZ PRIMENU KOMBINOVANOG MLEVENJA MASE U SPREGNUTOM RADU RIFAJNER-KONČE I KUGLIČNOG MLINA" (2023),
https://hdl.handle.net/21.15107/rcub_technorep_7014 .

Mojović, L., Mladenović, D., Đukić-Vuković, A., Pejin, J., Kocić-Tanackov, S.,& Despotović, S.. (2023). Tehnološki postupak za poboljšanje kvaliteta pivskog tropa kao hraniva za preživare. .
https://hdl.handle.net/21.15107/rcub_technorep_6748

Mojović L, Mladenović D, Đukić-Vuković A, Pejin J, Kocić-Tanackov S, Despotović S. Tehnološki postupak za poboljšanje kvaliteta pivskog tropa kao hraniva za preživare. 2023;.
https://hdl.handle.net/21.15107/rcub_technorep_6748 .

Mojović, Ljiljana, Mladenović, Dragana, Đukić-Vuković, Aleksandra, Pejin, Jelena, Kocić-Tanackov, Sunčica, Despotović, Saša, "Tehnološki postupak za poboljšanje kvaliteta pivskog tropa kao hraniva za preživare" (2023),
https://hdl.handle.net/21.15107/rcub_technorep_6748 .

Zarić, D., Rakin, M., Bulatović, M., Pajin, B., Lončarević, I., Petrović, J.,& Blaževska, Z.. (2021). Funkcionalna čokolada sa ekstraktima žalfije i acerole. 
Univerzitet u Beogradu, Tehnološko-metalurški fakultet..
https://hdl.handle.net/21.15107/rcub_technorep_7356

Zarić D, Rakin M, Bulatović M, Pajin B, Lončarević I, Petrović J, Blaževska Z. Funkcionalna čokolada sa ekstraktima žalfije i acerole. 2021;.
https://hdl.handle.net/21.15107/rcub_technorep_7356 .

Zarić, Danica, Rakin, Marica, Bulatović, Maja, Pajin, Biljana, Lončarević, Ivana, Petrović, Jovana, Blaževska, Zagorka, "Funkcionalna čokolada sa ekstraktima žalfije i acerole" (2021),
https://hdl.handle.net/21.15107/rcub_technorep_7356 .

TY  - JOUR
AU  - Obradović, Nataša
AU  - Pajić-Lijaković, Ivana
AU  - Krunić, Tanja
AU  - Belović, Miona
AU  - Rakin, Marica
AU  - Bugarski, Branko
PY  - 2020
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4463
AB  - The suitability of natural hydrogel carriers with probiotic starter culture as whey beverages supplements was examined by assessing their rheological and structural changes during the fermentation and gastrointestinal conditions. Effect of encapsulated cells on the carrier structure is of great importance for the selection of proper material for the preparation of functional supplements. The structural changes of the chitosan-coated alginate/whey carriers were considered based on (1) cell viability and the carrier average volume vs. time (2) the storage and loss modulus vs. time obtained under low oscillator strain conditions, (3) FTIR analysis and (4) SEM cross-sectional observation of the hydrogel carriers. The presence of chitosan coating and fermentation conditions increased cell viability up to 9.01 +/- 0.18 (log CFU/g). According to our results, the encapsulated cells induce weakening of carriers under the gastric conditions but improve their mechanical stability under the intestinal condition. The mechanical behaviour of carriers was also considered in order to formulate the rheological constitutive model equation for describing the irreversible structural changes under the gastric and intestinal conditions. The cell leakage under the gastric condition after the 2 h was less than 5%. Carriers are rapidly degraded under the intestinal condition which ensures the release of cells and provides their beneficial effects on the host health. Our results indicate that this type of coated carrier is suitable to be used for encapsulation of probiotic starter culture in the production of fermented whey-based products.
PB  - Springer, New York
T2  - Food Biophysics
T1  - Effect of Encapsulated Probiotic Starter Culture on Rheological and Structural Properties of Natural Hydrogel Carriers Affected by Fermentation and Gastrointestinal Conditions
EP  - 31
IS  - 1
SP  - 18
VL  - 15
DO  - 10.1007/s11483-019-09598-8
ER  - 

@article{
author = "Obradović, Nataša and Pajić-Lijaković, Ivana and Krunić, Tanja and Belović, Miona and Rakin, Marica and Bugarski, Branko",
year = "2020",
abstract = "The suitability of natural hydrogel carriers with probiotic starter culture as whey beverages supplements was examined by assessing their rheological and structural changes during the fermentation and gastrointestinal conditions. Effect of encapsulated cells on the carrier structure is of great importance for the selection of proper material for the preparation of functional supplements. The structural changes of the chitosan-coated alginate/whey carriers were considered based on (1) cell viability and the carrier average volume vs. time (2) the storage and loss modulus vs. time obtained under low oscillator strain conditions, (3) FTIR analysis and (4) SEM cross-sectional observation of the hydrogel carriers. The presence of chitosan coating and fermentation conditions increased cell viability up to 9.01 +/- 0.18 (log CFU/g). According to our results, the encapsulated cells induce weakening of carriers under the gastric conditions but improve their mechanical stability under the intestinal condition. The mechanical behaviour of carriers was also considered in order to formulate the rheological constitutive model equation for describing the irreversible structural changes under the gastric and intestinal conditions. The cell leakage under the gastric condition after the 2 h was less than 5%. Carriers are rapidly degraded under the intestinal condition which ensures the release of cells and provides their beneficial effects on the host health. Our results indicate that this type of coated carrier is suitable to be used for encapsulation of probiotic starter culture in the production of fermented whey-based products.",
publisher = "Springer, New York",
journal = "Food Biophysics",
title = "Effect of Encapsulated Probiotic Starter Culture on Rheological and Structural Properties of Natural Hydrogel Carriers Affected by Fermentation and Gastrointestinal Conditions",
pages = "31-18",
number = "1",
volume = "15",
doi = "10.1007/s11483-019-09598-8"
}

Obradović, N., Pajić-Lijaković, I., Krunić, T., Belović, M., Rakin, M.,& Bugarski, B.. (2020). Effect of Encapsulated Probiotic Starter Culture on Rheological and Structural Properties of Natural Hydrogel Carriers Affected by Fermentation and Gastrointestinal Conditions. in Food Biophysics
Springer, New York., 15(1), 18-31.
https://doi.org/10.1007/s11483-019-09598-8

Obradović N, Pajić-Lijaković I, Krunić T, Belović M, Rakin M, Bugarski B. Effect of Encapsulated Probiotic Starter Culture on Rheological and Structural Properties of Natural Hydrogel Carriers Affected by Fermentation and Gastrointestinal Conditions. in Food Biophysics. 2020;15(1):18-31.
doi:10.1007/s11483-019-09598-8 .

Obradović, Nataša, Pajić-Lijaković, Ivana, Krunić, Tanja, Belović, Miona, Rakin, Marica, Bugarski, Branko, "Effect of Encapsulated Probiotic Starter Culture on Rheological and Structural Properties of Natural Hydrogel Carriers Affected by Fermentation and Gastrointestinal Conditions" in Food Biophysics, 15, no. 1 (2020):18-31,
https://doi.org/10.1007/s11483-019-09598-8 . .

Zarić, D., Bulatović, M., Rakin, M., Pajin, B., Lončarević, I., Petrović, J.,& Jovanović, P.. (2020). NOVI POSTUPAK ZA PROIZVODNJU MLEČNE ČOKOLADNE MASE: KOMBINACIJA MLEVENJA MASE NA PETOVALJKU I KUGLIČNOM MLINU. 
Univerzitet u Beogradu, Tehnološko-metalurški fakultet..
https://hdl.handle.net/21.15107/rcub_technorep_7359

Zarić D, Bulatović M, Rakin M, Pajin B, Lončarević I, Petrović J, Jovanović P. NOVI POSTUPAK ZA PROIZVODNJU MLEČNE ČOKOLADNE MASE: KOMBINACIJA MLEVENJA MASE NA PETOVALJKU I KUGLIČNOM MLINU. 2020;.
https://hdl.handle.net/21.15107/rcub_technorep_7359 .

Zarić, Danica, Bulatović, Maja, Rakin, Marica, Pajin, Biljana, Lončarević, Ivana, Petrović, Jovana, Jovanović, Petar, "NOVI POSTUPAK ZA PROIZVODNJU MLEČNE ČOKOLADNE MASE: KOMBINACIJA MLEVENJA MASE NA PETOVALJKU I KUGLIČNOM MLINU" (2020),
https://hdl.handle.net/21.15107/rcub_technorep_7359 .

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  - Krunić, Tanja
AU  - Obradović, Nataša
AU  - Rakin, Marica
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4220
AB  - The main object of study is application of whey protein concentrate (WPC) and whey protein hydrolysate (WPH) for probiotic encapsulation. The controlled enzymatic hydrolysis was applied to change technological properties of WPC what leads to obtained different carriers. Probiotic carriers (beads) were made by electrostatic extrusion. Bead properties (mechanical properties, FTIR fingerprint, cell release) and parameters of fermentation were examined. According to cell release, it can be concluded that WPH build less porous matrix with alginate than WPC. Beads with WPH contained more living cells and suffered more changes during fermentation than beads with WPC. Probiotic viability in simulated gastrointestinal conditions (SGIC) is the most critical parameter for probiotic encapsulation. Probiotic encapsulated in protein-alginate beads survived SGIC with more than 96% viable cells, compared to 37.43% for free culture. According to all examined parameters, it can be concluded that WPH builds more suitable carrier for probiotic culture than WPC.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - Application of whey protein and whey protein hydrolysate as protein based carrier for probiotic starter culture
EP  - 82
SP  - 74
VL  - 293
DO  - 10.1016/j.foodchem.2019.04.062
ER  - 

@article{
author = "Krunić, Tanja and Obradović, Nataša and Rakin, Marica",
year = "2019",
abstract = "The main object of study is application of whey protein concentrate (WPC) and whey protein hydrolysate (WPH) for probiotic encapsulation. The controlled enzymatic hydrolysis was applied to change technological properties of WPC what leads to obtained different carriers. Probiotic carriers (beads) were made by electrostatic extrusion. Bead properties (mechanical properties, FTIR fingerprint, cell release) and parameters of fermentation were examined. According to cell release, it can be concluded that WPH build less porous matrix with alginate than WPC. Beads with WPH contained more living cells and suffered more changes during fermentation than beads with WPC. Probiotic viability in simulated gastrointestinal conditions (SGIC) is the most critical parameter for probiotic encapsulation. Probiotic encapsulated in protein-alginate beads survived SGIC with more than 96% viable cells, compared to 37.43% for free culture. According to all examined parameters, it can be concluded that WPH builds more suitable carrier for probiotic culture than WPC.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Application of whey protein and whey protein hydrolysate as protein based carrier for probiotic starter culture",
pages = "82-74",
volume = "293",
doi = "10.1016/j.foodchem.2019.04.062"
}

Krunić, T., Obradović, N.,& Rakin, M.. (2019). Application of whey protein and whey protein hydrolysate as protein based carrier for probiotic starter culture. in Food Chemistry
Elsevier Sci Ltd, Oxford., 293, 74-82.
https://doi.org/10.1016/j.foodchem.2019.04.062

Krunić T, Obradović N, Rakin M. Application of whey protein and whey protein hydrolysate as protein based carrier for probiotic starter culture. in Food Chemistry. 2019;293:74-82.
doi:10.1016/j.foodchem.2019.04.062 .

Krunić, Tanja, Obradović, Nataša, Rakin, Marica, "Application of whey protein and whey protein hydrolysate as protein based carrier for probiotic starter culture" in Food Chemistry, 293 (2019):74-82,
https://doi.org/10.1016/j.foodchem.2019.04.062 . .

TY  - JOUR
AU  - Arsić, Slavica
AU  - Bulatović, Maja
AU  - Rakin, Marica
AU  - Sredojević, Zorica
PY  - 2019
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4257
AB  - Whey represents the least utilized by-product in the Serbian food industry, although it is very nutritious and poorly used in nutrition. More than a half of nutrients present in milk are also present in whey, including proteins (around 20%), wherefore it is considered as the most valuable product in nutritive sense. The first part of the article covers the statistical results, which show the production of milk and whey (whey in different forms of sale (a product code)) that occurs during the production of cheese in Serbia (2014-2017) and they comprise the results of a realized production, supplies at the end of the year and the quantity of sales. In the second part of the article the authors compared the obtained results, which were shown during the technological-economic profitability testing of the production plants: lactose and the whey protein concentrate, a functional drink based on whey and carrot during the production of cheese, as well as the whey protein bioactive hydrolyzes described in two scenarios, A and B, which have given a positive result in industrial production. There are numerous applicable techniques for the assessment of an economic profitability. The Super Pro Designer simulation software was used in this article for the results obtained. It is equipped with a wide spectrum of processes and is a powerful tool that can be used for the mathematical assessment of economic parameters.
PB  - University of Agricultural Sciences & Veterinary Medicine Bucharest, Bucharest
T2  - Scientific Papers-Series Management Economic Engineering in Agriculture and Rural Development
T1  - Production and techno-economic opportunities of use of whey in industrial processes
EP  - 46
IS  - 1
SP  - 41
VL  - 19
UR  - https://hdl.handle.net/21.15107/rcub_technorep_4257
ER  - 

@article{
author = "Arsić, Slavica and Bulatović, Maja and Rakin, Marica and Sredojević, Zorica",
year = "2019",
abstract = "Whey represents the least utilized by-product in the Serbian food industry, although it is very nutritious and poorly used in nutrition. More than a half of nutrients present in milk are also present in whey, including proteins (around 20%), wherefore it is considered as the most valuable product in nutritive sense. The first part of the article covers the statistical results, which show the production of milk and whey (whey in different forms of sale (a product code)) that occurs during the production of cheese in Serbia (2014-2017) and they comprise the results of a realized production, supplies at the end of the year and the quantity of sales. In the second part of the article the authors compared the obtained results, which were shown during the technological-economic profitability testing of the production plants: lactose and the whey protein concentrate, a functional drink based on whey and carrot during the production of cheese, as well as the whey protein bioactive hydrolyzes described in two scenarios, A and B, which have given a positive result in industrial production. There are numerous applicable techniques for the assessment of an economic profitability. The Super Pro Designer simulation software was used in this article for the results obtained. It is equipped with a wide spectrum of processes and is a powerful tool that can be used for the mathematical assessment of economic parameters.",
publisher = "University of Agricultural Sciences & Veterinary Medicine Bucharest, Bucharest",
journal = "Scientific Papers-Series Management Economic Engineering in Agriculture and Rural Development",
title = "Production and techno-economic opportunities of use of whey in industrial processes",
pages = "46-41",
number = "1",
volume = "19",
url = "https://hdl.handle.net/21.15107/rcub_technorep_4257"
}

Arsić, S., Bulatović, M., Rakin, M.,& Sredojević, Z.. (2019). Production and techno-economic opportunities of use of whey in industrial processes. in Scientific Papers-Series Management Economic Engineering in Agriculture and Rural Development
University of Agricultural Sciences & Veterinary Medicine Bucharest, Bucharest., 19(1), 41-46.
https://hdl.handle.net/21.15107/rcub_technorep_4257

Arsić S, Bulatović M, Rakin M, Sredojević Z. Production and techno-economic opportunities of use of whey in industrial processes. in Scientific Papers-Series Management Economic Engineering in Agriculture and Rural Development. 2019;19(1):41-46.
https://hdl.handle.net/21.15107/rcub_technorep_4257 .

Arsić, Slavica, Bulatović, Maja, Rakin, Marica, Sredojević, Zorica, "Production and techno-economic opportunities of use of whey in industrial processes" in Scientific Papers-Series Management Economic Engineering in Agriculture and Rural Development, 19, no. 1 (2019):41-46,
https://hdl.handle.net/21.15107/rcub_technorep_4257 .

TY  - THES
AU  - Mladenović, Dragana
PY  - 2019
UR  - http://eteze.bg.ac.rs/application/showtheses?thesesId=7677
UR  - https://fedorabg.bg.ac.rs/fedora/get/o:22862/bdef:Content/download
UR  - http://vbs.rs/scripts/cobiss?command=DISPLAY&base=70036&RID=23900937
UR  - https://nardus.mpn.gov.rs/handle/123456789/17583
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4680
AB  - Lactic acid has been widely used in food, cosmetics, pharmaceutical and chemical industry. In recent years, the most important application of lactic acid is in production of poly-lactic acid (PLA) polymers, which are most frequently applied biocompatible and biodegradable plastic materials. Dominant route for lactic acid production is fermentation by lactic acid bacteria. High yields of D- or L-lactic acid in fermentation on low-cost carbon and nitrogen sources are key factors for sustainable lactic acid production. The aim of this research was to evaluate the possibility of lactic acid production on a combined substrate based on potato stillage from bioethanol production and sugar beet molasses from sugar industry. The main goal was to develop a process based on utilization of low-cost feedstocks that will enable efficient and sustainable lactic acid production and valorization of by-products remained after lactic acid fermentation in animal nutrition. Chemical composition of the stillage and molasses indicate that the combination of these substrates can provide necessary nutrients and fermentable sugars for the growth of lactic acid bacteria and efficient lactic acid production. Among three assayed strains, Lactobacillus paracasei NRRL B-4564 gave the highest lactic acid production and growth on cheap and complex waste substrate. In order to enhance lactic acid production, L. paracasei was successfully adapted to inhibitory compounds contained in sugar beet molasses. Fed-batch fermentation by adapted L. paracasei A-22 resulted in 51 % higher lactic acid concentration (169.9 g/L) compared to fermentation with parent strain (107.1 g/L). Immobilization of L. paracasei onto sugar beet pulp, brewers’ spent grain and sunflower seed hull enabled efficient lactic acid production in five successive batches and valorization of fermented support materials in ruminant nutrition...
AB  - Mlečna kiselina nalazi široku primenu u prehrambenoj, kozmetičkoj, farmaceutskoj i hemijskoj industriji. Poslednjih godina najvažnija primena mlečne kiseline je u proizvodnji polimera mlečne kiseline koji predstavljaju najčešće korišćene biorazgradive i biokompatibilne plastične materijale. Mlečna kiselina se dominantno proizvodi fermentacionim putem pomoću bakterija mlečne kiseline. Visoki prinosi D- ili L-mlečne kiseline u fermentaciji jeftinih izvora ugljenika su ključne odlike održivog fermentacionog postupka. Predmet istraživanja u okviru ove doktorske disertacije bio je da se ispita mogućnost proizvodnje mlečne kiseline na kombinovanom supstratu na bazi otpadne krompirove džibre iz proizvodnje bioetanola i melase šećerne repe kao sporednog proizvoda industrije šećera. Osnovni cilj je definisanje tehnološkog postupka koji će primenom jeftinih sirovina omogućiti efikasnu i ekonomski održivu proizvodnju mlečne kiseline i valorizaciju sporednih proizvoda fermentacije u ishrani preživara. Hemijskom analizom je pokazano da kombinovani supstrat na bazi krompirove džibre i melase šećerne repe predstavlja dobar izvor azota, fermentabilnih šećera i mineralnih materija neophodnih za rast bakterija mlečne kiseline i proizvodnju mlečne kiseline. Selekcijom soja koji efikasno fermentiše šećere prisutne u kombinovanom otpadnom supstratu, za proizvodnju mlečne kiseline je odabran soj Lactobacillus paracasei NRRL B-4564. U cilju poboljšanja efikasnosti proizvodnje mlečne kiseline, L. paracasei je uspešno adaptiran na potencijalno inhibitorna jedinjenja prisutna u melasi šećerne repe. U dolivnoj fermentaciji pomoću adaptiranog L. paracasei A-22 koncentracija mlečne kiseline (169,9 g/L) je bila za 51% veća u odnosu na koncentraciju mlečne kiseline koja je ostvarena pomoću neadaptiranog soja (107,1 g/L). Imobilizacija L. paracasei na repin rezanac, pivski trop i ljusku suncokreta je omogućila efikasna proizvodnju mlečne kiseline u ponovljenoj šaržnoj fermentaciji i istovremenu valorizaciju zaostalih fermentisanih nosača kao hraniva za životinje...
PB  - Univerzitet u Beogradu, Tehnološko-metalurški fakultet
T1  - Agro-industrial waste as a substrate for production of lactic acid, microbial biomass and animal feed
T1  - Agro-industrijski otpad kao supstrat za proizvodnju mlečne kiseline, mikrobne biomase i hrane za životinje
UR  - https://hdl.handle.net/21.15107/rcub_nardus_17583
ER  - 

@phdthesis{
author = "Mladenović, Dragana",
year = "2019",
abstract = "Lactic acid has been widely used in food, cosmetics, pharmaceutical and chemical industry. In recent years, the most important application of lactic acid is in production of poly-lactic acid (PLA) polymers, which are most frequently applied biocompatible and biodegradable plastic materials. Dominant route for lactic acid production is fermentation by lactic acid bacteria. High yields of D- or L-lactic acid in fermentation on low-cost carbon and nitrogen sources are key factors for sustainable lactic acid production. The aim of this research was to evaluate the possibility of lactic acid production on a combined substrate based on potato stillage from bioethanol production and sugar beet molasses from sugar industry. The main goal was to develop a process based on utilization of low-cost feedstocks that will enable efficient and sustainable lactic acid production and valorization of by-products remained after lactic acid fermentation in animal nutrition. Chemical composition of the stillage and molasses indicate that the combination of these substrates can provide necessary nutrients and fermentable sugars for the growth of lactic acid bacteria and efficient lactic acid production. Among three assayed strains, Lactobacillus paracasei NRRL B-4564 gave the highest lactic acid production and growth on cheap and complex waste substrate. In order to enhance lactic acid production, L. paracasei was successfully adapted to inhibitory compounds contained in sugar beet molasses. Fed-batch fermentation by adapted L. paracasei A-22 resulted in 51 % higher lactic acid concentration (169.9 g/L) compared to fermentation with parent strain (107.1 g/L). Immobilization of L. paracasei onto sugar beet pulp, brewers’ spent grain and sunflower seed hull enabled efficient lactic acid production in five successive batches and valorization of fermented support materials in ruminant nutrition..., Mlečna kiselina nalazi široku primenu u prehrambenoj, kozmetičkoj, farmaceutskoj i hemijskoj industriji. Poslednjih godina najvažnija primena mlečne kiseline je u proizvodnji polimera mlečne kiseline koji predstavljaju najčešće korišćene biorazgradive i biokompatibilne plastične materijale. Mlečna kiselina se dominantno proizvodi fermentacionim putem pomoću bakterija mlečne kiseline. Visoki prinosi D- ili L-mlečne kiseline u fermentaciji jeftinih izvora ugljenika su ključne odlike održivog fermentacionog postupka. Predmet istraživanja u okviru ove doktorske disertacije bio je da se ispita mogućnost proizvodnje mlečne kiseline na kombinovanom supstratu na bazi otpadne krompirove džibre iz proizvodnje bioetanola i melase šećerne repe kao sporednog proizvoda industrije šećera. Osnovni cilj je definisanje tehnološkog postupka koji će primenom jeftinih sirovina omogućiti efikasnu i ekonomski održivu proizvodnju mlečne kiseline i valorizaciju sporednih proizvoda fermentacije u ishrani preživara. Hemijskom analizom je pokazano da kombinovani supstrat na bazi krompirove džibre i melase šećerne repe predstavlja dobar izvor azota, fermentabilnih šećera i mineralnih materija neophodnih za rast bakterija mlečne kiseline i proizvodnju mlečne kiseline. Selekcijom soja koji efikasno fermentiše šećere prisutne u kombinovanom otpadnom supstratu, za proizvodnju mlečne kiseline je odabran soj Lactobacillus paracasei NRRL B-4564. U cilju poboljšanja efikasnosti proizvodnje mlečne kiseline, L. paracasei je uspešno adaptiran na potencijalno inhibitorna jedinjenja prisutna u melasi šećerne repe. U dolivnoj fermentaciji pomoću adaptiranog L. paracasei A-22 koncentracija mlečne kiseline (169,9 g/L) je bila za 51% veća u odnosu na koncentraciju mlečne kiseline koja je ostvarena pomoću neadaptiranog soja (107,1 g/L). Imobilizacija L. paracasei na repin rezanac, pivski trop i ljusku suncokreta je omogućila efikasna proizvodnju mlečne kiseline u ponovljenoj šaržnoj fermentaciji i istovremenu valorizaciju zaostalih fermentisanih nosača kao hraniva za životinje...",
publisher = "Univerzitet u Beogradu, Tehnološko-metalurški fakultet",
title = "Agro-industrial waste as a substrate for production of lactic acid, microbial biomass and animal feed, Agro-industrijski otpad kao supstrat za proizvodnju mlečne kiseline, mikrobne biomase i hrane za životinje",
url = "https://hdl.handle.net/21.15107/rcub_nardus_17583"
}

Mladenović, D.. (2019). Agro-industrial waste as a substrate for production of lactic acid, microbial biomass and animal feed. 
Univerzitet u Beogradu, Tehnološko-metalurški fakultet..
https://hdl.handle.net/21.15107/rcub_nardus_17583

Mladenović D. Agro-industrial waste as a substrate for production of lactic acid, microbial biomass and animal feed. 2019;.
https://hdl.handle.net/21.15107/rcub_nardus_17583 .

Mladenović, Dragana, "Agro-industrial waste as a substrate for production of lactic acid, microbial biomass and animal feed" (2019),
https://hdl.handle.net/21.15107/rcub_nardus_17583 .

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  - Embiriekah, Salem
AU  - Bulatović, Maja
AU  - Gnjatović, Marija Lj
AU  - Vukašinović-Sekulić, Maja
AU  - Krunić, Tanja
AU  - Zarić, Danica
AU  - Rakin, Marica
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3926
AB  - The aim of this study was to examine the bioactive potential of hydrolysate powders produced by enzymatic and microbial hydrolysis of whey proteins followed by spray drying, in order to reveal which one of these processes result in a product with significantly improved functional properties. Hydrolysate powders produced by the two different biotechnological processes were compared based on their antioxidant (DPPH and FTC), antibacterial as well as erythrocyte membrane stabilizing activities. The performed tests revealed that the concentration of at least 178.4 mg mL(-1) of the whey protein hydrolysate powder, produced by tryptic digestion, could inhibit the process of lipid peroxidation by 50 %, suppress the microbial contamination caused by S. aureus ATCC25923, B. cereus ATCC 11778 and L. monocytogenes, and provide the antioxidant and membrane stabilizing activities greater than 50 %. On the other hand, the hydrolysate powder obtained by whey fermentation at the concentration of at least 811.5 mg mL(-1) achieved 50 % of all tested bioactivities, with the emphasis on the significantly more pronounced antibacterial activity against all tested strains. In that sense, tryptic hydrolysis could be highlighted as an optimal process that provides production of the whey hydrolysate with pronounced bioactive properties that could be considered as a very promising natural food supplement.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Comparative analysis of functionality of spray dried whey protein hydrolysates obtained by enzymatic and microbial hydrolysis
EP  - 274
IS  - 5
SP  - 265
VL  - 72
DO  - 10.2298/HEMIND171121019E
ER  - 

@article{
author = "Embiriekah, Salem and Bulatović, Maja and Gnjatović, Marija Lj and Vukašinović-Sekulić, Maja and Krunić, Tanja and Zarić, Danica and Rakin, Marica",
year = "2018",
abstract = "The aim of this study was to examine the bioactive potential of hydrolysate powders produced by enzymatic and microbial hydrolysis of whey proteins followed by spray drying, in order to reveal which one of these processes result in a product with significantly improved functional properties. Hydrolysate powders produced by the two different biotechnological processes were compared based on their antioxidant (DPPH and FTC), antibacterial as well as erythrocyte membrane stabilizing activities. The performed tests revealed that the concentration of at least 178.4 mg mL(-1) of the whey protein hydrolysate powder, produced by tryptic digestion, could inhibit the process of lipid peroxidation by 50 %, suppress the microbial contamination caused by S. aureus ATCC25923, B. cereus ATCC 11778 and L. monocytogenes, and provide the antioxidant and membrane stabilizing activities greater than 50 %. On the other hand, the hydrolysate powder obtained by whey fermentation at the concentration of at least 811.5 mg mL(-1) achieved 50 % of all tested bioactivities, with the emphasis on the significantly more pronounced antibacterial activity against all tested strains. In that sense, tryptic hydrolysis could be highlighted as an optimal process that provides production of the whey hydrolysate with pronounced bioactive properties that could be considered as a very promising natural food supplement.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Comparative analysis of functionality of spray dried whey protein hydrolysates obtained by enzymatic and microbial hydrolysis",
pages = "274-265",
number = "5",
volume = "72",
doi = "10.2298/HEMIND171121019E"
}

Embiriekah, S., Bulatović, M., Gnjatović, M. L., Vukašinović-Sekulić, M., Krunić, T., Zarić, D.,& Rakin, M.. (2018). Comparative analysis of functionality of spray dried whey protein hydrolysates obtained by enzymatic and microbial hydrolysis. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 72(5), 265-274.
https://doi.org/10.2298/HEMIND171121019E

Embiriekah S, Bulatović M, Gnjatović ML, Vukašinović-Sekulić M, Krunić T, Zarić D, Rakin M. Comparative analysis of functionality of spray dried whey protein hydrolysates obtained by enzymatic and microbial hydrolysis. in Hemijska industrija. 2018;72(5):265-274.
doi:10.2298/HEMIND171121019E .

Embiriekah, Salem, Bulatović, Maja, Gnjatović, Marija Lj, Vukašinović-Sekulić, Maja, Krunić, Tanja, Zarić, Danica, Rakin, Marica, "Comparative analysis of functionality of spray dried whey protein hydrolysates obtained by enzymatic and microbial hydrolysis" in Hemijska industrija, 72, no. 5 (2018):265-274,
https://doi.org/10.2298/HEMIND171121019E . .

TY  - CONF
AU  - Vukašinović-Sekulić, Maja
AU  - Bulatović, Maja
AU  - Rakin, Marica
AU  - Krunić, Tanja
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6120
AB  - INTRODUCTION: Food infection and intoxication are still a major problem worldwide, in spite of the modern methods used to preserve food. Application of synthetic preservatives may lead to negative health consequences and growing public interest is now focussing toward discovery of novel substances from natural sources which will be safer and without any side effects. Among natural antimicrobial agents, spices could be promising alternative to synthetic additives, since at the same time they enhance aroma and flavour and control food-borne pathogens and spoilage bacteria in processed foods. Clove (Syzygium aromaticum) is aromatic spice commonly used in the cuisine of Asian, African, and the Near and Middle East countries. It has many biological properties which mainly derived from high level of eugenol (72-90%) in its essential oil. AIM: The purpose of this study was to evaluate antibacterial activity of commercial clove essential oil against a range of food-born pathogenic bacteria such as Escherichia coli, Salmonella enteritidis, Shigella sonnei, Staphylococcus aureus, Listeria monocytogenes and Bacillus cereus. 
METHODS USED: Antibacterial activity of clove oil and its dilution was determined by agar well diffusion method and the diameters of clear inhibition zones around the wells were measured. For minimal inhibitory concentration (MIC) is taken the lowest dilution of the clove essential oil that caused a diameter of inhibition zone of 1mm. 
RESULT: The results of the agar well diffusion test showed that the clove essential oil possessed strong antibacterial activity against all bacteria species tested with zones of inhibition ranging from 16 to 23 mm. The slightly higher antibacterial activity was noticed against Gram-negative bacteria (MIC 1,5% v/v) as compared to Gram-positive bacteria (MIC 3% v/v). 
CONCLUSION: Clove essential oil could be a potentially source of novel antibacterial compounds against food-borne pathogenic and spoilage bacteria, alone or in combination with other preservation methods.
PB  - UDRUŽENJE MIKROBIOLOGA SRBIJE
C3  - UDRUŽENJE MIKROBIOLOGA SRBIJE
T1  - Antibacterial activity of clove essential oil against food-borne pathogenic bacteria
SP  - 238
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6120
ER  - 

@conference{
author = "Vukašinović-Sekulić, Maja and Bulatović, Maja and Rakin, Marica and Krunić, Tanja",
year = "2018",
abstract = "INTRODUCTION: Food infection and intoxication are still a major problem worldwide, in spite of the modern methods used to preserve food. Application of synthetic preservatives may lead to negative health consequences and growing public interest is now focussing toward discovery of novel substances from natural sources which will be safer and without any side effects. Among natural antimicrobial agents, spices could be promising alternative to synthetic additives, since at the same time they enhance aroma and flavour and control food-borne pathogens and spoilage bacteria in processed foods. Clove (Syzygium aromaticum) is aromatic spice commonly used in the cuisine of Asian, African, and the Near and Middle East countries. It has many biological properties which mainly derived from high level of eugenol (72-90%) in its essential oil. AIM: The purpose of this study was to evaluate antibacterial activity of commercial clove essential oil against a range of food-born pathogenic bacteria such as Escherichia coli, Salmonella enteritidis, Shigella sonnei, Staphylococcus aureus, Listeria monocytogenes and Bacillus cereus. 
METHODS USED: Antibacterial activity of clove oil and its dilution was determined by agar well diffusion method and the diameters of clear inhibition zones around the wells were measured. For minimal inhibitory concentration (MIC) is taken the lowest dilution of the clove essential oil that caused a diameter of inhibition zone of 1mm. 
RESULT: The results of the agar well diffusion test showed that the clove essential oil possessed strong antibacterial activity against all bacteria species tested with zones of inhibition ranging from 16 to 23 mm. The slightly higher antibacterial activity was noticed against Gram-negative bacteria (MIC 1,5% v/v) as compared to Gram-positive bacteria (MIC 3% v/v). 
CONCLUSION: Clove essential oil could be a potentially source of novel antibacterial compounds against food-borne pathogenic and spoilage bacteria, alone or in combination with other preservation methods.",
publisher = "UDRUŽENJE MIKROBIOLOGA SRBIJE",
journal = "UDRUŽENJE MIKROBIOLOGA SRBIJE",
title = "Antibacterial activity of clove essential oil against food-borne pathogenic bacteria",
pages = "238",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6120"
}

Vukašinović-Sekulić, M., Bulatović, M., Rakin, M.,& Krunić, T.. (2018). Antibacterial activity of clove essential oil against food-borne pathogenic bacteria. in UDRUŽENJE MIKROBIOLOGA SRBIJE
UDRUŽENJE MIKROBIOLOGA SRBIJE., 238.
https://hdl.handle.net/21.15107/rcub_technorep_6120

Vukašinović-Sekulić M, Bulatović M, Rakin M, Krunić T. Antibacterial activity of clove essential oil against food-borne pathogenic bacteria. in UDRUŽENJE MIKROBIOLOGA SRBIJE. 2018;:238.
https://hdl.handle.net/21.15107/rcub_technorep_6120 .

Vukašinović-Sekulić, Maja, Bulatović, Maja, Rakin, Marica, Krunić, Tanja, "Antibacterial activity of clove essential oil against food-borne pathogenic bacteria" in UDRUŽENJE MIKROBIOLOGA SRBIJE (2018):238,
https://hdl.handle.net/21.15107/rcub_technorep_6120 .

TY  - JOUR
AU  - Arsić, Slavica
AU  - Bulatović, Maja
AU  - Rakin, Marica
AU  - Jelocnik, M.
AU  - Subić, Jonel
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3797
AB  - Introduction - In contemporary dairy industry, especially in the cheese or casein production, only 10-20% of processed milk is directly availed for produced cheese and casein, while 80-90% of raw milk is transferred into the main by-product, whey. Due to insufficient utilization, whey was becoming the major polluter, what is entirely inconsistent to its potentials as a raw material. Whey is an excellent source of high quality proteins, minerals, vitamins and lactose that can be used in daily nutrition, or transformed throughout the different technological processes into the numerous valuable food products. Aims - The main goal of paper is to test the possibility of carrot juice use in the production of functional fermented drinks based on whey, as well as to estimate the possibility of inclusion of its production within the process of cheese production. Materials and methods - ased on previous laboratory tests, conducted at the Faculty of Technology and Metallurgy-Belgrade University, that were focused on increase of utilization of available raw materials in dairy industry, dairy drink based on cow whey and carrot juice has been established. Later, according to realistic data (input values), using the SuperPro Designer program (software), the simulation and economical evaluation of the establishment of created fermented drink production process was done. Results and discussion -Integrated production process of cow cheese that includes production of fermented drink based on whey and carrot juice has shown greater economic sustainability compared to basic process of cheese production. Establishment of mentioned production process could enables extra short payback period (PP), (0.15 years), as well as high level of net present value (NPV), (10,464.04 x 106 US$) and internal rate of return (IRR), (384.61%). Besides, inclusion of line for beverage production within the process of cheese production enables achieving of improved quality product that can be in line to most requirements of highly sophisticated consumers, increasing the totally achieved profit (economic efficiency) of dairy industry. Conclusion - The production of functional fermented whey-based beverages represents one of the efficient alternatives related to better whey utilization. Created type of functional beverage production covered by unique production process leads to the utilization of all whey potentials that has as a raw material, material which also represents biologically strong pollutant. So, besides removal of certain quantity of whey from environment, it could be got a cheap, nutritionally valuable, healthy and fully natural product.
T2  - Large Animal Review
T1  - Economic and ecological profitability of the use of whey in dairy and food industry
EP  - 105
IS  - 3
SP  - 99
VL  - 24
UR  - https://hdl.handle.net/21.15107/rcub_technorep_3797
ER  - 

@article{
author = "Arsić, Slavica and Bulatović, Maja and Rakin, Marica and Jelocnik, M. and Subić, Jonel",
year = "2018",
abstract = "Introduction - In contemporary dairy industry, especially in the cheese or casein production, only 10-20% of processed milk is directly availed for produced cheese and casein, while 80-90% of raw milk is transferred into the main by-product, whey. Due to insufficient utilization, whey was becoming the major polluter, what is entirely inconsistent to its potentials as a raw material. Whey is an excellent source of high quality proteins, minerals, vitamins and lactose that can be used in daily nutrition, or transformed throughout the different technological processes into the numerous valuable food products. Aims - The main goal of paper is to test the possibility of carrot juice use in the production of functional fermented drinks based on whey, as well as to estimate the possibility of inclusion of its production within the process of cheese production. Materials and methods - ased on previous laboratory tests, conducted at the Faculty of Technology and Metallurgy-Belgrade University, that were focused on increase of utilization of available raw materials in dairy industry, dairy drink based on cow whey and carrot juice has been established. Later, according to realistic data (input values), using the SuperPro Designer program (software), the simulation and economical evaluation of the establishment of created fermented drink production process was done. Results and discussion -Integrated production process of cow cheese that includes production of fermented drink based on whey and carrot juice has shown greater economic sustainability compared to basic process of cheese production. Establishment of mentioned production process could enables extra short payback period (PP), (0.15 years), as well as high level of net present value (NPV), (10,464.04 x 106 US$) and internal rate of return (IRR), (384.61%). Besides, inclusion of line for beverage production within the process of cheese production enables achieving of improved quality product that can be in line to most requirements of highly sophisticated consumers, increasing the totally achieved profit (economic efficiency) of dairy industry. Conclusion - The production of functional fermented whey-based beverages represents one of the efficient alternatives related to better whey utilization. Created type of functional beverage production covered by unique production process leads to the utilization of all whey potentials that has as a raw material, material which also represents biologically strong pollutant. So, besides removal of certain quantity of whey from environment, it could be got a cheap, nutritionally valuable, healthy and fully natural product.",
journal = "Large Animal Review",
title = "Economic and ecological profitability of the use of whey in dairy and food industry",
pages = "105-99",
number = "3",
volume = "24",
url = "https://hdl.handle.net/21.15107/rcub_technorep_3797"
}

Arsić, S., Bulatović, M., Rakin, M., Jelocnik, M.,& Subić, J.. (2018). Economic and ecological profitability of the use of whey in dairy and food industry. in Large Animal Review, 24(3), 99-105.
https://hdl.handle.net/21.15107/rcub_technorep_3797

Arsić S, Bulatović M, Rakin M, Jelocnik M, Subić J. Economic and ecological profitability of the use of whey in dairy and food industry. in Large Animal Review. 2018;24(3):99-105.
https://hdl.handle.net/21.15107/rcub_technorep_3797 .

Arsić, Slavica, Bulatović, Maja, Rakin, Marica, Jelocnik, M., Subić, Jonel, "Economic and ecological profitability of the use of whey in dairy and food industry" in Large Animal Review, 24, no. 3 (2018):99-105,
https://hdl.handle.net/21.15107/rcub_technorep_3797 .

TY  - JOUR
AU  - Embiriekah, Salem
AU  - Bulatović, Maja
AU  - Borić, Milka
AU  - Zarić, Danica
AU  - Rakin, Marica
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3987
AB  - The main objective of this study was to produce the functionally improved whey protein hydrolysate with high bioaccessible antioxidant activity. The hydrolysate with highest antioxidant activity, mainly composed of hydrophilic antioxidant peptides and suitable for preventing oxidation in polar food matrices, was produced by tryptic hydrolysis conducted at 37 degrees C and an enzyme/substrate (E/S) ratio of 0.5%. The hydrolysate exerted significantly improved antioxidant activity (80.0%), digestibility (95.9%) and bioaccessibility (124.6%) compared to the native whey proteins (32.1%, 87.1% and 106.3%, respectively) as widely used food supplement. The high bioaccessibility indicates the preservation of hydrolysate bioactivity during the process of gastrointestinal digestion, as a particular challenge in its application.
PB  - Wiley, Hoboken
T2  - International Journal of Dairy Technology
T1  - Antioxidant activity, functional properties and bioaccessibility of whey protein hydrolysates
EP  - 252
IS  - 1
SP  - 243
VL  - 71
DO  - 10.1111/1471-0307.12428
ER  - 

@article{
author = "Embiriekah, Salem and Bulatović, Maja and Borić, Milka and Zarić, Danica and Rakin, Marica",
year = "2018",
abstract = "The main objective of this study was to produce the functionally improved whey protein hydrolysate with high bioaccessible antioxidant activity. The hydrolysate with highest antioxidant activity, mainly composed of hydrophilic antioxidant peptides and suitable for preventing oxidation in polar food matrices, was produced by tryptic hydrolysis conducted at 37 degrees C and an enzyme/substrate (E/S) ratio of 0.5%. The hydrolysate exerted significantly improved antioxidant activity (80.0%), digestibility (95.9%) and bioaccessibility (124.6%) compared to the native whey proteins (32.1%, 87.1% and 106.3%, respectively) as widely used food supplement. The high bioaccessibility indicates the preservation of hydrolysate bioactivity during the process of gastrointestinal digestion, as a particular challenge in its application.",
publisher = "Wiley, Hoboken",
journal = "International Journal of Dairy Technology",
title = "Antioxidant activity, functional properties and bioaccessibility of whey protein hydrolysates",
pages = "252-243",
number = "1",
volume = "71",
doi = "10.1111/1471-0307.12428"
}

Embiriekah, S., Bulatović, M., Borić, M., Zarić, D.,& Rakin, M.. (2018). Antioxidant activity, functional properties and bioaccessibility of whey protein hydrolysates. in International Journal of Dairy Technology
Wiley, Hoboken., 71(1), 243-252.
https://doi.org/10.1111/1471-0307.12428

Embiriekah S, Bulatović M, Borić M, Zarić D, Rakin M. Antioxidant activity, functional properties and bioaccessibility of whey protein hydrolysates. in International Journal of Dairy Technology. 2018;71(1):243-252.
doi:10.1111/1471-0307.12428 .

Embiriekah, Salem, Bulatović, Maja, Borić, Milka, Zarić, Danica, Rakin, Marica, "Antioxidant activity, functional properties and bioaccessibility of whey protein hydrolysates" in International Journal of Dairy Technology, 71, no. 1 (2018):243-252,
https://doi.org/10.1111/1471-0307.12428 . .