TY  - CONF
AU  - Dimitrijević, Suzana
AU  - Nedović, Viktor
AU  - Bogicević, Biljana
AU  - Trsić, Nada
AU  - Petrović, Tanja
AU  - Nikšić, Miomir
AU  - Bugarski, Branko
AU  - Lacroix, Christophe
PY  - 2008
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1213
AB  - Five samples of feces from premature born nursling were taken from Institute of Neonatology (Belgrade). Three different media based on MRS was used for isolation of intestinal isolates of lactic acid bacteria. From 25 obtained cultures nine were selected for further investigation on potential probiotic ability and compared with Lactobacillus rhamnosus GG as reference strain. Preliminary identification has been performed according morphological traits (Gram staining, cells shape and colony characteristics on agar plate). Isolates suspected to lactobacilli and bifidobacteria were tested for selected physiological and biochemical characteristics. Tests for investigation of potential probiotic ability comprised antimicrobial activity against wide range Of pathogens, sensitivity to simulated gastrointestinal tract conditions, and antibiotic resistance, The morphological and physiological profiles showed that all strains are Lactobacillus rhamnosus. There were some differences in their sugar fermentation pattern as well as in their anti I microbial activities. All strain grown well in simulated gastrointestinal condition but their sensitivity was greater on bile acids and pancreatin compared with low pH (1, 2 and 3) and pepsin. Most isolates showed good probiotic potential with similar properties with referent strain Lactobacillus rhamnosus GG determined in vitro.
PB  - 2008 Joint Central European Congress of the 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists
C3  - Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20
T1  - Characterization of Intestinal Isolates of Lactic Acid Bacteria with Potential Probiotic Ability from Premature Born Nursling
EP  - 349
SP  - 343
VL  - 1
UR  - https://hdl.handle.net/21.15107/rcub_technorep_1213
ER  - 

@conference{
author = "Dimitrijević, Suzana and Nedović, Viktor and Bogicević, Biljana and Trsić, Nada and Petrović, Tanja and Nikšić, Miomir and Bugarski, Branko and Lacroix, Christophe",
year = "2008",
abstract = "Five samples of feces from premature born nursling were taken from Institute of Neonatology (Belgrade). Three different media based on MRS was used for isolation of intestinal isolates of lactic acid bacteria. From 25 obtained cultures nine were selected for further investigation on potential probiotic ability and compared with Lactobacillus rhamnosus GG as reference strain. Preliminary identification has been performed according morphological traits (Gram staining, cells shape and colony characteristics on agar plate). Isolates suspected to lactobacilli and bifidobacteria were tested for selected physiological and biochemical characteristics. Tests for investigation of potential probiotic ability comprised antimicrobial activity against wide range Of pathogens, sensitivity to simulated gastrointestinal tract conditions, and antibiotic resistance, The morphological and physiological profiles showed that all strains are Lactobacillus rhamnosus. There were some differences in their sugar fermentation pattern as well as in their anti I microbial activities. All strain grown well in simulated gastrointestinal condition but their sensitivity was greater on bile acids and pancreatin compared with low pH (1, 2 and 3) and pepsin. Most isolates showed good probiotic potential with similar properties with referent strain Lactobacillus rhamnosus GG determined in vitro.",
publisher = "2008 Joint Central European Congress of the 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists",
journal = "Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20",
title = "Characterization of Intestinal Isolates of Lactic Acid Bacteria with Potential Probiotic Ability from Premature Born Nursling",
pages = "349-343",
volume = "1",
url = "https://hdl.handle.net/21.15107/rcub_technorep_1213"
}

Dimitrijević, S., Nedović, V., Bogicević, B., Trsić, N., Petrović, T., Nikšić, M., Bugarski, B.,& Lacroix, C.. (2008). Characterization of Intestinal Isolates of Lactic Acid Bacteria with Potential Probiotic Ability from Premature Born Nursling. in Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20
2008 Joint Central European Congress of the 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists., 1, 343-349.
https://hdl.handle.net/21.15107/rcub_technorep_1213

Dimitrijević S, Nedović V, Bogicević B, Trsić N, Petrović T, Nikšić M, Bugarski B, Lacroix C. Characterization of Intestinal Isolates of Lactic Acid Bacteria with Potential Probiotic Ability from Premature Born Nursling. in Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20. 2008;1:343-349.
https://hdl.handle.net/21.15107/rcub_technorep_1213 .

Dimitrijević, Suzana, Nedović, Viktor, Bogicević, Biljana, Trsić, Nada, Petrović, Tanja, Nikšić, Miomir, Bugarski, Branko, Lacroix, Christophe, "Characterization of Intestinal Isolates of Lactic Acid Bacteria with Potential Probiotic Ability from Premature Born Nursling" in Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 20, 1 (2008):343-349,
https://hdl.handle.net/21.15107/rcub_technorep_1213 .

TY  - JOUR
AU  - Petrović, Tanja
AU  - Nedović, Viktor
AU  - Dimitrijević-Branković, Suzana
AU  - Bugarski, Branko
AU  - Lacroix, Christophe
PY  - 2007
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1059
AB  - Probiotic bacteria are used in the production of fermented dairy foods, pharmaceutical products and health supplements. They play an important role in promoting and maintaining human health. In order, to produce health benefits probiotic strains should be present in a viable form at a suitable level during the product's shelf life until consumption and maintain high viability throughout the gastrointestinal tract. Despite the importance of these beneficial microorganisms many investigations have shown their poor viability and stability, especially for bifidobacteria in fermented products. The introduction of microencapsulation techniques for protection of probiotic strains has resulted in greatly enhanced viability of these microorganisms in food products as well as in the gastrointestinal tract. This paper gives an overview of available microencapsulation techniques and materials for probiotic protection and stabilization. Several methods of microencapsulation for probiotic bacteria, including extrusion, emulsification, drying (fluidized bed, spray, freeze) and spray coating techniques, are presented. The commonly used supporting materials like alginate, starch, chitosan, gelatin, waxes, biogums, and some others are also discussed.
PB  - Association of the Chemical Engineers of Serbia
T2  - Chemical Industry & Chemical Engineering Quarterly
T1  - Protection of probiotic microorganisms by microencapsulation
EP  - 174
IS  - 3
SP  - 169
VL  - 13
DO  - 10.2298/CICEQ0703169P
ER  - 

@article{
author = "Petrović, Tanja and Nedović, Viktor and Dimitrijević-Branković, Suzana and Bugarski, Branko and Lacroix, Christophe",
year = "2007",
abstract = "Probiotic bacteria are used in the production of fermented dairy foods, pharmaceutical products and health supplements. They play an important role in promoting and maintaining human health. In order, to produce health benefits probiotic strains should be present in a viable form at a suitable level during the product's shelf life until consumption and maintain high viability throughout the gastrointestinal tract. Despite the importance of these beneficial microorganisms many investigations have shown their poor viability and stability, especially for bifidobacteria in fermented products. The introduction of microencapsulation techniques for protection of probiotic strains has resulted in greatly enhanced viability of these microorganisms in food products as well as in the gastrointestinal tract. This paper gives an overview of available microencapsulation techniques and materials for probiotic protection and stabilization. Several methods of microencapsulation for probiotic bacteria, including extrusion, emulsification, drying (fluidized bed, spray, freeze) and spray coating techniques, are presented. The commonly used supporting materials like alginate, starch, chitosan, gelatin, waxes, biogums, and some others are also discussed.",
publisher = "Association of the Chemical Engineers of Serbia",
journal = "Chemical Industry & Chemical Engineering Quarterly",
title = "Protection of probiotic microorganisms by microencapsulation",
pages = "174-169",
number = "3",
volume = "13",
doi = "10.2298/CICEQ0703169P"
}

Petrović, T., Nedović, V., Dimitrijević-Branković, S., Bugarski, B.,& Lacroix, C.. (2007). Protection of probiotic microorganisms by microencapsulation. in Chemical Industry & Chemical Engineering Quarterly
Association of the Chemical Engineers of Serbia., 13(3), 169-174.
https://doi.org/10.2298/CICEQ0703169P

Petrović T, Nedović V, Dimitrijević-Branković S, Bugarski B, Lacroix C. Protection of probiotic microorganisms by microencapsulation. in Chemical Industry & Chemical Engineering Quarterly. 2007;13(3):169-174.
doi:10.2298/CICEQ0703169P .

Petrović, Tanja, Nedović, Viktor, Dimitrijević-Branković, Suzana, Bugarski, Branko, Lacroix, Christophe, "Protection of probiotic microorganisms by microencapsulation" in Chemical Industry & Chemical Engineering Quarterly, 13, no. 3 (2007):169-174,
https://doi.org/10.2298/CICEQ0703169P . .