Terzić-Vidojević, Amarela

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orcid::0000-0003-2919-7057
  • Terzić-Vidojević, Amarela (16)

Author's Bibliography

Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties

Terzić-Vidojević, Amarela; Veljović, Katarina; Tolinački, Maja; Živković, Milica; Lukić, Jovanka; Lozo, Jelena; Fira, Đorđe; Jovčić, Branko; Strahinić, Ivana; Begović, Jelena; Popović, Nikola; Miljković, Marija; Kojić, Milan; Topisirović, Ljubiša; Golić, Nataša

(Elsevier, Amsterdam, 2020)

TY  - JOUR
AU  - Terzić-Vidojević, Amarela
AU  - Veljović, Katarina
AU  - Tolinački, Maja
AU  - Živković, Milica
AU  - Lukić, Jovanka
AU  - Lozo, Jelena
AU  - Fira, Đorđe
AU  - Jovčić, Branko
AU  - Strahinić, Ivana
AU  - Begović, Jelena
AU  - Popović, Nikola
AU  - Miljković, Marija
AU  - Kojić, Milan
AU  - Topisirović, Ljubiša
AU  - Golić, Nataša
PY  - 2020
UR  - http://intor.torlakinstitut.com/handle/123456789/733
AB  - The aim of this review was to summarize the data regarding diversity of non-starter lactic acid bacteria (NSLAB) isolated from various artisanal dairy products manufactured in Western Balkan Countries. The dairy products examined were manufactured from raw cow's, sheep's or goat's milk or mixed milk, in the traditional way without the addition of commercial starter cultures. Dairy products such as white brined cheese, fresh cheese, hard cheese, yogurt, sour cream and kajmak were sampled in the households of Serbia, Croatia, Slovenia, Bosnia and Herzegovina, Montenegro, and North Macedonia. It has been established that the diversity of lactic acid bacteria (LAB) from raw milk artisanal dairy products is extensive. In the reviewed literature, 28 LAB species and a large number of strains belonging to the Lactobacillus, Lactococcus, Enterococcus, Streptococcus, Pediococcus, Leuconostoc and Weissella genera were isolated from various dairy products. Over 3000 LAB strains were obtained and characterized for their technological and probiotic properties including: acidification and coagulation of milk, production of aromatic compounds, proteolytic activity, bacteriocins production and competitive exclusion of pathogens, production of exopolysaccharides, aggregation ability and immunomodulatory effect. Results show that many of the isolated NSLAB strains had one, two or more of the properties mentioned. The data presented emphasize the importance of artisanal products as a valuable source of NSLAB with unique technological and probiotic features important both as a base for scientific research as well as for designing novel starter cultures for functional dairy food.
PB  - Elsevier, Amsterdam
T2  - Food Research International
T1  - Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties
VL  - 136
DO  - 10.1016/j.foodres.2020.109494
ER  - 
@article{
author = "Terzić-Vidojević, Amarela and Veljović, Katarina and Tolinački, Maja and Živković, Milica and Lukić, Jovanka and Lozo, Jelena and Fira, Đorđe and Jovčić, Branko and Strahinić, Ivana and Begović, Jelena and Popović, Nikola and Miljković, Marija and Kojić, Milan and Topisirović, Ljubiša and Golić, Nataša",
year = "2020",
abstract = "The aim of this review was to summarize the data regarding diversity of non-starter lactic acid bacteria (NSLAB) isolated from various artisanal dairy products manufactured in Western Balkan Countries. The dairy products examined were manufactured from raw cow's, sheep's or goat's milk or mixed milk, in the traditional way without the addition of commercial starter cultures. Dairy products such as white brined cheese, fresh cheese, hard cheese, yogurt, sour cream and kajmak were sampled in the households of Serbia, Croatia, Slovenia, Bosnia and Herzegovina, Montenegro, and North Macedonia. It has been established that the diversity of lactic acid bacteria (LAB) from raw milk artisanal dairy products is extensive. In the reviewed literature, 28 LAB species and a large number of strains belonging to the Lactobacillus, Lactococcus, Enterococcus, Streptococcus, Pediococcus, Leuconostoc and Weissella genera were isolated from various dairy products. Over 3000 LAB strains were obtained and characterized for their technological and probiotic properties including: acidification and coagulation of milk, production of aromatic compounds, proteolytic activity, bacteriocins production and competitive exclusion of pathogens, production of exopolysaccharides, aggregation ability and immunomodulatory effect. Results show that many of the isolated NSLAB strains had one, two or more of the properties mentioned. The data presented emphasize the importance of artisanal products as a valuable source of NSLAB with unique technological and probiotic features important both as a base for scientific research as well as for designing novel starter cultures for functional dairy food.",
publisher = "Elsevier, Amsterdam",
journal = "Food Research International",
title = "Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties",
volume = "136",
doi = "10.1016/j.foodres.2020.109494"
}
Terzić-Vidojević, A., Veljović, K., Tolinački, M., Živković, M., Lukić, J., Lozo, J., Fira, Đ., Jovčić, B., Strahinić, I., Begović, J., Popović, N., Miljković, M., Kojić, M., Topisirović, L.,& Golić, N.. (2020). Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties. in Food Research International
Elsevier, Amsterdam., 136.
https://doi.org/10.1016/j.foodres.2020.109494
Terzić-Vidojević A, Veljović K, Tolinački M, Živković M, Lukić J, Lozo J, Fira Đ, Jovčić B, Strahinić I, Begović J, Popović N, Miljković M, Kojić M, Topisirović L, Golić N. Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties. in Food Research International. 2020;136.
doi:10.1016/j.foodres.2020.109494 .
Terzić-Vidojević, Amarela, Veljović, Katarina, Tolinački, Maja, Živković, Milica, Lukić, Jovanka, Lozo, Jelena, Fira, Đorđe, Jovčić, Branko, Strahinić, Ivana, Begović, Jelena, Popović, Nikola, Miljković, Marija, Kojić, Milan, Topisirović, Ljubiša, Golić, Nataša, "Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties" in Food Research International, 136 (2020),
https://doi.org/10.1016/j.foodres.2020.109494 . .
47
42

Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties

Terzić-Vidojević, Amarela; Veljović, Katarina; Tolinački, Maja; Živković, Milica; Lukić, Jovanka; Lozo, Jelena; Fira, Đorđe; Jovčić, Branko; Strahinić, Ivana; Begović, Jelena; Popović, Nikola; Miljković, Marija; Kojić, Milan; Topisirović, Ljubiša; Golić, Nataša

(Elsevier, Amsterdam, 2020)

TY  - JOUR
AU  - Terzić-Vidojević, Amarela
AU  - Veljović, Katarina
AU  - Tolinački, Maja
AU  - Živković, Milica
AU  - Lukić, Jovanka
AU  - Lozo, Jelena
AU  - Fira, Đorđe
AU  - Jovčić, Branko
AU  - Strahinić, Ivana
AU  - Begović, Jelena
AU  - Popović, Nikola
AU  - Miljković, Marija
AU  - Kojić, Milan
AU  - Topisirović, Ljubiša
AU  - Golić, Nataša
PY  - 2020
UR  - http://intor.torlakinstitut.com/handle/123456789/732
AB  - The aim of this review was to summarize the data regarding diversity of non-starter lactic acid bacteria (NSLAB) isolated from various artisanal dairy products manufactured in Western Balkan Countries. The dairy products examined were manufactured from raw cow's, sheep's or goat's milk or mixed milk, in the traditional way without the addition of commercial starter cultures. Dairy products such as white brined cheese, fresh cheese, hard cheese, yogurt, sour cream and kajmak were sampled in the households of Serbia, Croatia, Slovenia, Bosnia and Herzegovina, Montenegro, and North Macedonia. It has been established that the diversity of lactic acid bacteria (LAB) from raw milk artisanal dairy products is extensive. In the reviewed literature, 28 LAB species and a large number of strains belonging to the Lactobacillus, Lactococcus, Enterococcus, Streptococcus, Pediococcus, Leuconostoc and Weissella genera were isolated from various dairy products. Over 3000 LAB strains were obtained and characterized for their technological and probiotic properties including: acidification and coagulation of milk, production of aromatic compounds, proteolytic activity, bacteriocins production and competitive exclusion of pathogens, production of exopolysaccharides, aggregation ability and immunomodulatory effect. Results show that many of the isolated NSLAB strains had one, two or more of the properties mentioned. The data presented emphasize the importance of artisanal products as a valuable source of NSLAB with unique technological and probiotic features important both as a base for scientific research as well as for designing novel starter cultures for functional dairy food.
PB  - Elsevier, Amsterdam
T2  - Food Research International
T1  - Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties
VL  - 136
DO  - 10.1016/j.foodres.2020.109494
ER  - 
@article{
author = "Terzić-Vidojević, Amarela and Veljović, Katarina and Tolinački, Maja and Živković, Milica and Lukić, Jovanka and Lozo, Jelena and Fira, Đorđe and Jovčić, Branko and Strahinić, Ivana and Begović, Jelena and Popović, Nikola and Miljković, Marija and Kojić, Milan and Topisirović, Ljubiša and Golić, Nataša",
year = "2020",
abstract = "The aim of this review was to summarize the data regarding diversity of non-starter lactic acid bacteria (NSLAB) isolated from various artisanal dairy products manufactured in Western Balkan Countries. The dairy products examined were manufactured from raw cow's, sheep's or goat's milk or mixed milk, in the traditional way without the addition of commercial starter cultures. Dairy products such as white brined cheese, fresh cheese, hard cheese, yogurt, sour cream and kajmak were sampled in the households of Serbia, Croatia, Slovenia, Bosnia and Herzegovina, Montenegro, and North Macedonia. It has been established that the diversity of lactic acid bacteria (LAB) from raw milk artisanal dairy products is extensive. In the reviewed literature, 28 LAB species and a large number of strains belonging to the Lactobacillus, Lactococcus, Enterococcus, Streptococcus, Pediococcus, Leuconostoc and Weissella genera were isolated from various dairy products. Over 3000 LAB strains were obtained and characterized for their technological and probiotic properties including: acidification and coagulation of milk, production of aromatic compounds, proteolytic activity, bacteriocins production and competitive exclusion of pathogens, production of exopolysaccharides, aggregation ability and immunomodulatory effect. Results show that many of the isolated NSLAB strains had one, two or more of the properties mentioned. The data presented emphasize the importance of artisanal products as a valuable source of NSLAB with unique technological and probiotic features important both as a base for scientific research as well as for designing novel starter cultures for functional dairy food.",
publisher = "Elsevier, Amsterdam",
journal = "Food Research International",
title = "Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties",
volume = "136",
doi = "10.1016/j.foodres.2020.109494"
}
Terzić-Vidojević, A., Veljović, K., Tolinački, M., Živković, M., Lukić, J., Lozo, J., Fira, Đ., Jovčić, B., Strahinić, I., Begović, J., Popović, N., Miljković, M., Kojić, M., Topisirović, L.,& Golić, N.. (2020). Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties. in Food Research International
Elsevier, Amsterdam., 136.
https://doi.org/10.1016/j.foodres.2020.109494
Terzić-Vidojević A, Veljović K, Tolinački M, Živković M, Lukić J, Lozo J, Fira Đ, Jovčić B, Strahinić I, Begović J, Popović N, Miljković M, Kojić M, Topisirović L, Golić N. Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties. in Food Research International. 2020;136.
doi:10.1016/j.foodres.2020.109494 .
Terzić-Vidojević, Amarela, Veljović, Katarina, Tolinački, Maja, Živković, Milica, Lukić, Jovanka, Lozo, Jelena, Fira, Đorđe, Jovčić, Branko, Strahinić, Ivana, Begović, Jelena, Popović, Nikola, Miljković, Marija, Kojić, Milan, Topisirović, Ljubiša, Golić, Nataša, "Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties" in Food Research International, 136 (2020),
https://doi.org/10.1016/j.foodres.2020.109494 . .
47
42

Lactobacillus salivarius BGHO1 and Lactobacillus reuteri BGGO6-55 modify nutritive profile of Artemia franciscana nauplii in a strain ratio, dose and application timing-dependent manner

Lukić, Jovanka; Stanisavljević, Nemanja; Vukotić, Goran; Kosanović, Dejana; Terzić-Vidojević, Amarela; Begović, Jelena; Golić, Nataša; Jeney, Galina; Ljubobratović, Uroš

(Elsevier, Amsterdam, 2020)

TY  - JOUR
AU  - Lukić, Jovanka
AU  - Stanisavljević, Nemanja
AU  - Vukotić, Goran
AU  - Kosanović, Dejana
AU  - Terzić-Vidojević, Amarela
AU  - Begović, Jelena
AU  - Golić, Nataša
AU  - Jeney, Galina
AU  - Ljubobratović, Uroš
PY  - 2020
UR  - http://intor.torlakinstitut.com/handle/123456789/569
AB  - This study aimed to analyze an impact of Lactobacillus salivarius BGHO1 and Lactobacillus reuteri BGGO6-55 supplemented to Anemia franciscana cultivation medium on biochemical profile of hatched nauplii. Impacts of different BGHO1:BGGO6-55 ratios (75:25, 50:50 and 25:75) and their total concentrations (250 and 500 g/kg of Anemia cysts) at different timings of bacteria application (pre- and post-hatching) were examined. The effects were evaluated by quantification of naupliar peptide, soluble protein, phospho-, neutral and unsaturated lipid content. Uni and multifactorial analysis of variance (ANOVA) were used to estimate the effects of treatments relative to control and to model factor interactions, respectively Statistical analysis indicated that posthatching application of 75:25 strain ratio at high dose was associated with an increase of neutral lipid amount. Furthermore, factor interaction profiling identified positive correlation of lacto-bacilli concentration with the level of free amino acids/short peptides, phospho-, neutral and unsaturated lipids, but only at 50:50 strain ratio combination. Application of lower lactobacilli dose at 75:25 strain ratio caused an increase of soluble protein and phospholipid amount. Hypothetically, graded response of Artemia nauplii to lactobacilli supplementation was induced with different BGHO1 doses. It assumedly ranged from stress-response protein synthesis at lower doses to membrane permeability alterations and triglyceride-mediated defense mechanism activation at higher BGHO1 doses. In contrast to lactobacilli supplementation after Anemia hatching, pre-hatching application of lactobacilli was not associated with an increase of Anemia nutritive profile, though again there was a positive association of lactobacilli concentration with nutrient amount. This implicates interference of lactobacilli with the hatching process. Results presented here facilitate the design of future studies aiming to modify Artemia nutritive profile in accordance with nutritional demands of cultivated fish species.
PB  - Elsevier, Amsterdam
T2  - Animal Feed Science and Technology
T1  - Lactobacillus salivarius BGHO1 and Lactobacillus reuteri BGGO6-55 modify nutritive profile of Artemia franciscana nauplii in a strain ratio, dose and application timing-dependent manner
VL  - 259
DO  - 10.1016/j.anifeedsci.2019.114356
ER  - 
@article{
author = "Lukić, Jovanka and Stanisavljević, Nemanja and Vukotić, Goran and Kosanović, Dejana and Terzić-Vidojević, Amarela and Begović, Jelena and Golić, Nataša and Jeney, Galina and Ljubobratović, Uroš",
year = "2020",
abstract = "This study aimed to analyze an impact of Lactobacillus salivarius BGHO1 and Lactobacillus reuteri BGGO6-55 supplemented to Anemia franciscana cultivation medium on biochemical profile of hatched nauplii. Impacts of different BGHO1:BGGO6-55 ratios (75:25, 50:50 and 25:75) and their total concentrations (250 and 500 g/kg of Anemia cysts) at different timings of bacteria application (pre- and post-hatching) were examined. The effects were evaluated by quantification of naupliar peptide, soluble protein, phospho-, neutral and unsaturated lipid content. Uni and multifactorial analysis of variance (ANOVA) were used to estimate the effects of treatments relative to control and to model factor interactions, respectively Statistical analysis indicated that posthatching application of 75:25 strain ratio at high dose was associated with an increase of neutral lipid amount. Furthermore, factor interaction profiling identified positive correlation of lacto-bacilli concentration with the level of free amino acids/short peptides, phospho-, neutral and unsaturated lipids, but only at 50:50 strain ratio combination. Application of lower lactobacilli dose at 75:25 strain ratio caused an increase of soluble protein and phospholipid amount. Hypothetically, graded response of Artemia nauplii to lactobacilli supplementation was induced with different BGHO1 doses. It assumedly ranged from stress-response protein synthesis at lower doses to membrane permeability alterations and triglyceride-mediated defense mechanism activation at higher BGHO1 doses. In contrast to lactobacilli supplementation after Anemia hatching, pre-hatching application of lactobacilli was not associated with an increase of Anemia nutritive profile, though again there was a positive association of lactobacilli concentration with nutrient amount. This implicates interference of lactobacilli with the hatching process. Results presented here facilitate the design of future studies aiming to modify Artemia nutritive profile in accordance with nutritional demands of cultivated fish species.",
publisher = "Elsevier, Amsterdam",
journal = "Animal Feed Science and Technology",
title = "Lactobacillus salivarius BGHO1 and Lactobacillus reuteri BGGO6-55 modify nutritive profile of Artemia franciscana nauplii in a strain ratio, dose and application timing-dependent manner",
volume = "259",
doi = "10.1016/j.anifeedsci.2019.114356"
}
Lukić, J., Stanisavljević, N., Vukotić, G., Kosanović, D., Terzić-Vidojević, A., Begović, J., Golić, N., Jeney, G.,& Ljubobratović, U.. (2020). Lactobacillus salivarius BGHO1 and Lactobacillus reuteri BGGO6-55 modify nutritive profile of Artemia franciscana nauplii in a strain ratio, dose and application timing-dependent manner. in Animal Feed Science and Technology
Elsevier, Amsterdam., 259.
https://doi.org/10.1016/j.anifeedsci.2019.114356
Lukić J, Stanisavljević N, Vukotić G, Kosanović D, Terzić-Vidojević A, Begović J, Golić N, Jeney G, Ljubobratović U. Lactobacillus salivarius BGHO1 and Lactobacillus reuteri BGGO6-55 modify nutritive profile of Artemia franciscana nauplii in a strain ratio, dose and application timing-dependent manner. in Animal Feed Science and Technology. 2020;259.
doi:10.1016/j.anifeedsci.2019.114356 .
Lukić, Jovanka, Stanisavljević, Nemanja, Vukotić, Goran, Kosanović, Dejana, Terzić-Vidojević, Amarela, Begović, Jelena, Golić, Nataša, Jeney, Galina, Ljubobratović, Uroš, "Lactobacillus salivarius BGHO1 and Lactobacillus reuteri BGGO6-55 modify nutritive profile of Artemia franciscana nauplii in a strain ratio, dose and application timing-dependent manner" in Animal Feed Science and Technology, 259 (2020),
https://doi.org/10.1016/j.anifeedsci.2019.114356 . .
3
2
3

Solid state treatment with Lactobacillus paracasei subsp. paracasei BGHN14 and Lactobacillus rhamnosus BGT10 improves nutrient bioavailability in granular fish feed

Lukić, Jovanka; Vukotić, Goran; Stanisavljević, Nemanja; Kosanović, Dejana; Molnar, Zsuzsanna; Begović, Jelena; Terzić-Vidojević, Amarela; Jeney, Galina; Ljubobratović, Uroš

(Public Library Science, San Francisco, 2019)

TY  - JOUR
AU  - Lukić, Jovanka
AU  - Vukotić, Goran
AU  - Stanisavljević, Nemanja
AU  - Kosanović, Dejana
AU  - Molnar, Zsuzsanna
AU  - Begović, Jelena
AU  - Terzić-Vidojević, Amarela
AU  - Jeney, Galina
AU  - Ljubobratović, Uroš
PY  - 2019
UR  - http://intor.torlakinstitut.com/handle/123456789/529
AB  - The aim of this research was to improve nutritive value of fishmeal-based feed by lactobacilli in order to achieve satisfactory nutrient availability needed to support fish development. Feed was solid-state treated at a laboratory scale with the combination of Lactobacillus paracaseisubsp. paracasei BGHN14 and Lactobacillus rhamnosus BGT10 in different experimental settings, which included the variation of strain ratio, total lactobacilli concentration, percentage of moisture and duration of incubation. Short peptides, soluble proteins, phospho-, neutral and unsaturated lipids were quantified. Differences among treated and control feeds were evaluated by Student t-test, while Gaussian process regression (GPR) modeling was employed to simulate the incubation process and define the optimal treatment combination in the context of overall feed nutritional profile. Treatment duration was shown to be the critical determinant of final outcome, either as single factor or via interaction with strain ratio. Optimal nutrient balance was achieved with 12 h incubation period, 260% moisture, 75:25 and 50:50 BGHN14:BGT10 ratios and 200 mg of lactobacilli per g of dry feed. This study should serve as the basis for large-scale tests which would simulate on-farm production of both fishmeal-based and unconventional, lower cost aquafeed with added value.
PB  - Public Library Science, San Francisco
T2  - PLoS One
T1  - Solid state treatment with Lactobacillus paracasei subsp. paracasei BGHN14 and Lactobacillus rhamnosus BGT10 improves nutrient bioavailability in granular fish feed
IS  - 7
VL  - 14
DO  - 10.1371/journal.pone.0219558
ER  - 
@article{
author = "Lukić, Jovanka and Vukotić, Goran and Stanisavljević, Nemanja and Kosanović, Dejana and Molnar, Zsuzsanna and Begović, Jelena and Terzić-Vidojević, Amarela and Jeney, Galina and Ljubobratović, Uroš",
year = "2019",
abstract = "The aim of this research was to improve nutritive value of fishmeal-based feed by lactobacilli in order to achieve satisfactory nutrient availability needed to support fish development. Feed was solid-state treated at a laboratory scale with the combination of Lactobacillus paracaseisubsp. paracasei BGHN14 and Lactobacillus rhamnosus BGT10 in different experimental settings, which included the variation of strain ratio, total lactobacilli concentration, percentage of moisture and duration of incubation. Short peptides, soluble proteins, phospho-, neutral and unsaturated lipids were quantified. Differences among treated and control feeds were evaluated by Student t-test, while Gaussian process regression (GPR) modeling was employed to simulate the incubation process and define the optimal treatment combination in the context of overall feed nutritional profile. Treatment duration was shown to be the critical determinant of final outcome, either as single factor or via interaction with strain ratio. Optimal nutrient balance was achieved with 12 h incubation period, 260% moisture, 75:25 and 50:50 BGHN14:BGT10 ratios and 200 mg of lactobacilli per g of dry feed. This study should serve as the basis for large-scale tests which would simulate on-farm production of both fishmeal-based and unconventional, lower cost aquafeed with added value.",
publisher = "Public Library Science, San Francisco",
journal = "PLoS One",
title = "Solid state treatment with Lactobacillus paracasei subsp. paracasei BGHN14 and Lactobacillus rhamnosus BGT10 improves nutrient bioavailability in granular fish feed",
number = "7",
volume = "14",
doi = "10.1371/journal.pone.0219558"
}
Lukić, J., Vukotić, G., Stanisavljević, N., Kosanović, D., Molnar, Z., Begović, J., Terzić-Vidojević, A., Jeney, G.,& Ljubobratović, U.. (2019). Solid state treatment with Lactobacillus paracasei subsp. paracasei BGHN14 and Lactobacillus rhamnosus BGT10 improves nutrient bioavailability in granular fish feed. in PLoS One
Public Library Science, San Francisco., 14(7).
https://doi.org/10.1371/journal.pone.0219558
Lukić J, Vukotić G, Stanisavljević N, Kosanović D, Molnar Z, Begović J, Terzić-Vidojević A, Jeney G, Ljubobratović U. Solid state treatment with Lactobacillus paracasei subsp. paracasei BGHN14 and Lactobacillus rhamnosus BGT10 improves nutrient bioavailability in granular fish feed. in PLoS One. 2019;14(7).
doi:10.1371/journal.pone.0219558 .
Lukić, Jovanka, Vukotić, Goran, Stanisavljević, Nemanja, Kosanović, Dejana, Molnar, Zsuzsanna, Begović, Jelena, Terzić-Vidojević, Amarela, Jeney, Galina, Ljubobratović, Uroš, "Solid state treatment with Lactobacillus paracasei subsp. paracasei BGHN14 and Lactobacillus rhamnosus BGT10 improves nutrient bioavailability in granular fish feed" in PLoS One, 14, no. 7 (2019),
https://doi.org/10.1371/journal.pone.0219558 . .
8
8
8

AggLr, a novel aggregation factor in Lactococcus raffinolactis BGTRK10-1: its role in surface adhesion

Miljković, Marija; Marinković, Pavle; Novović, Katarina; Jovčić, Branko; Terzić-Vidojević, Amarela; Kojić, Milan

(Taylor & Francis Ltd, Abingdon, 2018)

TY  - JOUR
AU  - Miljković, Marija
AU  - Marinković, Pavle
AU  - Novović, Katarina
AU  - Jovčić, Branko
AU  - Terzić-Vidojević, Amarela
AU  - Kojić, Milan
PY  - 2018
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/1110
UR  - http://intor.torlakinstitut.com/handle/123456789/686
AB  - The ability of lactic acid bacteria to form multi-cellular aggregates via self-aggregation is regarded as an important mechanism for stress tolerance, adhesion, colonization and genetic material exchange. The novel aggLr gene encoding for the auto-aggregation promoting protein (AggLr) of Lactococcus raffinolactis BGTRK10-1 was cloned. Heterologous expression of AggLr enabled auto-aggregation, higher hydrophobicity and collagen and fibronectin binding of the carrier strains. Domain analysis and the type of aggregates formed by cells expressing AggLr confirmed that this aggregation factor belongs to the family of high molecular weight proteins that the authors propose to be called Snow-flake Forming Collagen Binding Aggregation Factors (SFCBAF). An additional feature of SFCBAF is that they are rich in threonine and lysine and are free of cysteine in all of the aggregation factors described so far. In contrast to previously discovered SFCBAF, the gene encoding for AggLr is located on the chromosome in the strain BGTRK10-1.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Biofouling
T1  - AggLr, a novel aggregation factor in Lactococcus raffinolactis BGTRK10-1: its role in surface adhesion
EP  - 698
IS  - 6
SP  - 685
VL  - 34
DO  - 10.1080/08927014.2018.1481956
ER  - 
@article{
author = "Miljković, Marija and Marinković, Pavle and Novović, Katarina and Jovčić, Branko and Terzić-Vidojević, Amarela and Kojić, Milan",
year = "2018",
abstract = "The ability of lactic acid bacteria to form multi-cellular aggregates via self-aggregation is regarded as an important mechanism for stress tolerance, adhesion, colonization and genetic material exchange. The novel aggLr gene encoding for the auto-aggregation promoting protein (AggLr) of Lactococcus raffinolactis BGTRK10-1 was cloned. Heterologous expression of AggLr enabled auto-aggregation, higher hydrophobicity and collagen and fibronectin binding of the carrier strains. Domain analysis and the type of aggregates formed by cells expressing AggLr confirmed that this aggregation factor belongs to the family of high molecular weight proteins that the authors propose to be called Snow-flake Forming Collagen Binding Aggregation Factors (SFCBAF). An additional feature of SFCBAF is that they are rich in threonine and lysine and are free of cysteine in all of the aggregation factors described so far. In contrast to previously discovered SFCBAF, the gene encoding for AggLr is located on the chromosome in the strain BGTRK10-1.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Biofouling",
title = "AggLr, a novel aggregation factor in Lactococcus raffinolactis BGTRK10-1: its role in surface adhesion",
pages = "698-685",
number = "6",
volume = "34",
doi = "10.1080/08927014.2018.1481956"
}
Miljković, M., Marinković, P., Novović, K., Jovčić, B., Terzić-Vidojević, A.,& Kojić, M.. (2018). AggLr, a novel aggregation factor in Lactococcus raffinolactis BGTRK10-1: its role in surface adhesion. in Biofouling
Taylor & Francis Ltd, Abingdon., 34(6), 685-698.
https://doi.org/10.1080/08927014.2018.1481956
Miljković M, Marinković P, Novović K, Jovčić B, Terzić-Vidojević A, Kojić M. AggLr, a novel aggregation factor in Lactococcus raffinolactis BGTRK10-1: its role in surface adhesion. in Biofouling. 2018;34(6):685-698.
doi:10.1080/08927014.2018.1481956 .
Miljković, Marija, Marinković, Pavle, Novović, Katarina, Jovčić, Branko, Terzić-Vidojević, Amarela, Kojić, Milan, "AggLr, a novel aggregation factor in Lactococcus raffinolactis BGTRK10-1: its role in surface adhesion" in Biofouling, 34, no. 6 (2018):685-698,
https://doi.org/10.1080/08927014.2018.1481956 . .
8
1
9

Environmental waters as a source of antibiotic-resistant Enterococcus species in Belgrade, Serbia

Veljović, Katarina; Popović, Nikola; Terzić-Vidojević, Amarela; Tolinački, Maja; Mihajlović, Sanja; Jovčić, Branko; Kojić, Milan

(Springer, Dordrecht, 2015)

TY  - JOUR
AU  - Veljović, Katarina
AU  - Popović, Nikola
AU  - Terzić-Vidojević, Amarela
AU  - Tolinački, Maja
AU  - Mihajlović, Sanja
AU  - Jovčić, Branko
AU  - Kojić, Milan
PY  - 2015
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/818
UR  - http://intor.torlakinstitut.com/handle/123456789/736
AB  - Despite the number of studies on antibiotic-resistant enterococci from Serbian clinical settings, there are no data about environmental contamination with these bacteria. Thus, this study investigated the prevalence of antibiotic-resistant enterococci in Belgrade, Serbia. Enterococcus species collected from ten surface water sites, including a lake, two major river systems, and springs, were tested. Among enterococci, we found single (21.7 %), double (17.4 %), and multiple antibiotic resistance patterns (56.3 %). Vancomycin-resistant strains were not found, indicating that their abundance in Belgrade is tightly linked to clinical settings. The multiple drug-resistant strains Enterococcus faecalis, Enterococcus faecium, and Enterococcus mundtii were frequently detected in the lake during the swimming season and in the rivers near industrial zones. We confirmed the presence of ermB, ermC, ant(6)-Ia, tetM, and tetL and mutations in gyrA genes. The phylogenetic analysis of 16S rRNA gene of E. faecium isolates that harbor esp gene classified them into two groups based on high-bootstraps scores in the tree analysis. Pulsed-field gel electrophoresis analysis of antibiotic-resistant enterococci revealed genomic similarity ranging from 75 to 100 %. This study indicates the importance of anthropogenic impact to the spread of antibiotic-resistant enterococci in environmental waters of Belgrade, Serbia.
PB  - Springer, Dordrecht
T2  - Environmental Monitoring and Assessment
T1  - Environmental waters as a source of antibiotic-resistant Enterococcus species in Belgrade, Serbia
IS  - 9
VL  - 187
DO  - 10.1007/s10661-015-4814-x
ER  - 
@article{
author = "Veljović, Katarina and Popović, Nikola and Terzić-Vidojević, Amarela and Tolinački, Maja and Mihajlović, Sanja and Jovčić, Branko and Kojić, Milan",
year = "2015",
abstract = "Despite the number of studies on antibiotic-resistant enterococci from Serbian clinical settings, there are no data about environmental contamination with these bacteria. Thus, this study investigated the prevalence of antibiotic-resistant enterococci in Belgrade, Serbia. Enterococcus species collected from ten surface water sites, including a lake, two major river systems, and springs, were tested. Among enterococci, we found single (21.7 %), double (17.4 %), and multiple antibiotic resistance patterns (56.3 %). Vancomycin-resistant strains were not found, indicating that their abundance in Belgrade is tightly linked to clinical settings. The multiple drug-resistant strains Enterococcus faecalis, Enterococcus faecium, and Enterococcus mundtii were frequently detected in the lake during the swimming season and in the rivers near industrial zones. We confirmed the presence of ermB, ermC, ant(6)-Ia, tetM, and tetL and mutations in gyrA genes. The phylogenetic analysis of 16S rRNA gene of E. faecium isolates that harbor esp gene classified them into two groups based on high-bootstraps scores in the tree analysis. Pulsed-field gel electrophoresis analysis of antibiotic-resistant enterococci revealed genomic similarity ranging from 75 to 100 %. This study indicates the importance of anthropogenic impact to the spread of antibiotic-resistant enterococci in environmental waters of Belgrade, Serbia.",
publisher = "Springer, Dordrecht",
journal = "Environmental Monitoring and Assessment",
title = "Environmental waters as a source of antibiotic-resistant Enterococcus species in Belgrade, Serbia",
number = "9",
volume = "187",
doi = "10.1007/s10661-015-4814-x"
}
Veljović, K., Popović, N., Terzić-Vidojević, A., Tolinački, M., Mihajlović, S., Jovčić, B.,& Kojić, M.. (2015). Environmental waters as a source of antibiotic-resistant Enterococcus species in Belgrade, Serbia. in Environmental Monitoring and Assessment
Springer, Dordrecht., 187(9).
https://doi.org/10.1007/s10661-015-4814-x
Veljović K, Popović N, Terzić-Vidojević A, Tolinački M, Mihajlović S, Jovčić B, Kojić M. Environmental waters as a source of antibiotic-resistant Enterococcus species in Belgrade, Serbia. in Environmental Monitoring and Assessment. 2015;187(9).
doi:10.1007/s10661-015-4814-x .
Veljović, Katarina, Popović, Nikola, Terzić-Vidojević, Amarela, Tolinački, Maja, Mihajlović, Sanja, Jovčić, Branko, Kojić, Milan, "Environmental waters as a source of antibiotic-resistant Enterococcus species in Belgrade, Serbia" in Environmental Monitoring and Assessment, 187, no. 9 (2015),
https://doi.org/10.1007/s10661-015-4814-x . .
1
13
6
11

Evaluation of autochthonous lactic acid bacteria as starter cultures for production of white pickled and fresh soft cheeses

Terzić-Vidojević, Amarela; Tonković, Katarina; Pavunc, Andreja Lebos; Beganović, Jasna; Strahinić, Ivana; Kojić, Milan; Veljović, Katarina; Golić, Nataša; Kos, Blazenka; Cadez, Neza; Gregurek, Ljerka; Susković, Jagoda; Raspor, Peter; Topisirović, Ljubiša

(Elsevier, Amsterdam, 2015)

TY  - JOUR
AU  - Terzić-Vidojević, Amarela
AU  - Tonković, Katarina
AU  - Pavunc, Andreja Lebos
AU  - Beganović, Jasna
AU  - Strahinić, Ivana
AU  - Kojić, Milan
AU  - Veljović, Katarina
AU  - Golić, Nataša
AU  - Kos, Blazenka
AU  - Cadez, Neza
AU  - Gregurek, Ljerka
AU  - Susković, Jagoda
AU  - Raspor, Peter
AU  - Topisirović, Ljubiša
PY  - 2015
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/799
UR  - http://intor.torlakinstitut.com/handle/123456789/737
AB  - In order to preserve the traditional manufacturing of white pickled (WPC) and fresh soft cheeses (FSC), well-characterized autochthonous lactic acid bacteria (LAB) with advantageous characteristics were applied for the production of the cheeses at small industrial scale under the controlled conditions. Selected LAB for design of defined mixed starter cultures belonged to Lactococcus lactis ZGBP5-9, Enterococcus faecium ZGPR1-54 and Lactobacillus plantarum ZGPR2-25 for FSC production and to Lc. lactis BGAL1-4, Lactobacillus brevis BGGO7-28 and Lb. plantarum BGGO7-29 for WPC production. A sensory evaluation indicated that the cheeses obtained by inoculation with selected autochthonous LAB are similar to the traditional cheese and received the best scores. Viable cell counts of LAB used for the production of both type chesses was high, over 10(6) cfu g(-1). High viability of the surveyed strains was supported with PCR-DGGE, which confirm the retention of selected LAB strains as starter cultures in cheese production. Next, PFGE analysis showed that each single strains, selected in particular cheese mixed culture, revealed unique SmaI PFGE pattern that could enable efficient discrimination and monitoring of the strains in industrial process. As some of the selected LAB strains are attributed as potential probiotics, produced cheeses could be considered as functional food.
PB  - Elsevier, Amsterdam
T2  - Lwt-Food Science and Technology
T1  - Evaluation of autochthonous lactic acid bacteria as starter cultures for production of white pickled and fresh soft cheeses
EP  - 306
IS  - 1
SP  - 298
VL  - 63
DO  - 10.1016/j.lwt.2015.03.050
ER  - 
@article{
author = "Terzić-Vidojević, Amarela and Tonković, Katarina and Pavunc, Andreja Lebos and Beganović, Jasna and Strahinić, Ivana and Kojić, Milan and Veljović, Katarina and Golić, Nataša and Kos, Blazenka and Cadez, Neza and Gregurek, Ljerka and Susković, Jagoda and Raspor, Peter and Topisirović, Ljubiša",
year = "2015",
abstract = "In order to preserve the traditional manufacturing of white pickled (WPC) and fresh soft cheeses (FSC), well-characterized autochthonous lactic acid bacteria (LAB) with advantageous characteristics were applied for the production of the cheeses at small industrial scale under the controlled conditions. Selected LAB for design of defined mixed starter cultures belonged to Lactococcus lactis ZGBP5-9, Enterococcus faecium ZGPR1-54 and Lactobacillus plantarum ZGPR2-25 for FSC production and to Lc. lactis BGAL1-4, Lactobacillus brevis BGGO7-28 and Lb. plantarum BGGO7-29 for WPC production. A sensory evaluation indicated that the cheeses obtained by inoculation with selected autochthonous LAB are similar to the traditional cheese and received the best scores. Viable cell counts of LAB used for the production of both type chesses was high, over 10(6) cfu g(-1). High viability of the surveyed strains was supported with PCR-DGGE, which confirm the retention of selected LAB strains as starter cultures in cheese production. Next, PFGE analysis showed that each single strains, selected in particular cheese mixed culture, revealed unique SmaI PFGE pattern that could enable efficient discrimination and monitoring of the strains in industrial process. As some of the selected LAB strains are attributed as potential probiotics, produced cheeses could be considered as functional food.",
publisher = "Elsevier, Amsterdam",
journal = "Lwt-Food Science and Technology",
title = "Evaluation of autochthonous lactic acid bacteria as starter cultures for production of white pickled and fresh soft cheeses",
pages = "306-298",
number = "1",
volume = "63",
doi = "10.1016/j.lwt.2015.03.050"
}
Terzić-Vidojević, A., Tonković, K., Pavunc, A. L., Beganović, J., Strahinić, I., Kojić, M., Veljović, K., Golić, N., Kos, B., Cadez, N., Gregurek, L., Susković, J., Raspor, P.,& Topisirović, L.. (2015). Evaluation of autochthonous lactic acid bacteria as starter cultures for production of white pickled and fresh soft cheeses. in Lwt-Food Science and Technology
Elsevier, Amsterdam., 63(1), 298-306.
https://doi.org/10.1016/j.lwt.2015.03.050
Terzić-Vidojević A, Tonković K, Pavunc AL, Beganović J, Strahinić I, Kojić M, Veljović K, Golić N, Kos B, Cadez N, Gregurek L, Susković J, Raspor P, Topisirović L. Evaluation of autochthonous lactic acid bacteria as starter cultures for production of white pickled and fresh soft cheeses. in Lwt-Food Science and Technology. 2015;63(1):298-306.
doi:10.1016/j.lwt.2015.03.050 .
Terzić-Vidojević, Amarela, Tonković, Katarina, Pavunc, Andreja Lebos, Beganović, Jasna, Strahinić, Ivana, Kojić, Milan, Veljović, Katarina, Golić, Nataša, Kos, Blazenka, Cadez, Neza, Gregurek, Ljerka, Susković, Jagoda, Raspor, Peter, Topisirović, Ljubiša, "Evaluation of autochthonous lactic acid bacteria as starter cultures for production of white pickled and fresh soft cheeses" in Lwt-Food Science and Technology, 63, no. 1 (2015):298-306,
https://doi.org/10.1016/j.lwt.2015.03.050 . .
26
12
28

Diversity and antibiotic susceptibility of autochthonous dairy enterococci isolates: are they safe candidates for autochthonous starter cultures?

Terzić-Vidojević, Amarela; Veljović, Katarina; Begović, Jelena; Filipić, Brankica; Popović, Dušanka; Tolinački, Maja; Miljković, Marija; Kojić, Milan; Golić, Nataša

(Frontiers Media Sa, Lausanne, 2015)

TY  - JOUR
AU  - Terzić-Vidojević, Amarela
AU  - Veljović, Katarina
AU  - Begović, Jelena
AU  - Filipić, Brankica
AU  - Popović, Dušanka
AU  - Tolinački, Maja
AU  - Miljković, Marija
AU  - Kojić, Milan
AU  - Golić, Nataša
PY  - 2015
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/820
UR  - http://intor.torlakinstitut.com/handle/123456789/731
AB  - Enterococci represent the most controversial group of dairy bacteria. They are found to be the main constituent of many traditional Mediterranean dairy products and contribute to their characteristic taste and flavor. On the other hand, during the last 50 years antibiotic resistant enterococci have emerged as leading causes of nosocomial infections worldwide. The aim of this study was to determine the diversity, technological properties, antibiotic susceptibility and virulence traits of 636 enterococci previously isolated from 55 artisan dairy products from 12 locations in the Western Balkan countries (WBC) of Serbia, Croatia and Bosnia and Herzegovina. All strains were identified both by microbiological and molecular methods. The predominant species was Enterococcus durans, followed by Enterococcus faecalis and Enterococcus faecium. Over 44% of the isolates were resistant to ciprofloxacin and erythromycin, while 26.2% of the isolates were multi resistant to three or more antibiotics belonging to different families. 185 isolates (29.1%) were susceptible to all 13 of the antibiotics tested. The antibiotic-susceptible isolates were further tested for possible virulence genes and the production of biogenic amines. Finally, five enterococci isolates were found to be antibiotic susceptible with good technological characteristics and without virulence traits or the ability to produce biogenic amines, making them possible candidates for biotechnological application as starter cultures in the dairy industry.
PB  - Frontiers Media Sa, Lausanne
T2  - Frontiers in Microbiology
T1  - Diversity and antibiotic susceptibility of autochthonous dairy enterococci isolates: are they safe candidates for autochthonous starter cultures?
VL  - 6
DO  - 10.3389/fmicb.2015.00954
ER  - 
@article{
author = "Terzić-Vidojević, Amarela and Veljović, Katarina and Begović, Jelena and Filipić, Brankica and Popović, Dušanka and Tolinački, Maja and Miljković, Marija and Kojić, Milan and Golić, Nataša",
year = "2015",
abstract = "Enterococci represent the most controversial group of dairy bacteria. They are found to be the main constituent of many traditional Mediterranean dairy products and contribute to their characteristic taste and flavor. On the other hand, during the last 50 years antibiotic resistant enterococci have emerged as leading causes of nosocomial infections worldwide. The aim of this study was to determine the diversity, technological properties, antibiotic susceptibility and virulence traits of 636 enterococci previously isolated from 55 artisan dairy products from 12 locations in the Western Balkan countries (WBC) of Serbia, Croatia and Bosnia and Herzegovina. All strains were identified both by microbiological and molecular methods. The predominant species was Enterococcus durans, followed by Enterococcus faecalis and Enterococcus faecium. Over 44% of the isolates were resistant to ciprofloxacin and erythromycin, while 26.2% of the isolates were multi resistant to three or more antibiotics belonging to different families. 185 isolates (29.1%) were susceptible to all 13 of the antibiotics tested. The antibiotic-susceptible isolates were further tested for possible virulence genes and the production of biogenic amines. Finally, five enterococci isolates were found to be antibiotic susceptible with good technological characteristics and without virulence traits or the ability to produce biogenic amines, making them possible candidates for biotechnological application as starter cultures in the dairy industry.",
publisher = "Frontiers Media Sa, Lausanne",
journal = "Frontiers in Microbiology",
title = "Diversity and antibiotic susceptibility of autochthonous dairy enterococci isolates: are they safe candidates for autochthonous starter cultures?",
volume = "6",
doi = "10.3389/fmicb.2015.00954"
}
Terzić-Vidojević, A., Veljović, K., Begović, J., Filipić, B., Popović, D., Tolinački, M., Miljković, M., Kojić, M.,& Golić, N.. (2015). Diversity and antibiotic susceptibility of autochthonous dairy enterococci isolates: are they safe candidates for autochthonous starter cultures?. in Frontiers in Microbiology
Frontiers Media Sa, Lausanne., 6.
https://doi.org/10.3389/fmicb.2015.00954
Terzić-Vidojević A, Veljović K, Begović J, Filipić B, Popović D, Tolinački M, Miljković M, Kojić M, Golić N. Diversity and antibiotic susceptibility of autochthonous dairy enterococci isolates: are they safe candidates for autochthonous starter cultures?. in Frontiers in Microbiology. 2015;6.
doi:10.3389/fmicb.2015.00954 .
Terzić-Vidojević, Amarela, Veljović, Katarina, Begović, Jelena, Filipić, Brankica, Popović, Dušanka, Tolinački, Maja, Miljković, Marija, Kojić, Milan, Golić, Nataša, "Diversity and antibiotic susceptibility of autochthonous dairy enterococci isolates: are they safe candidates for autochthonous starter cultures?" in Frontiers in Microbiology, 6 (2015),
https://doi.org/10.3389/fmicb.2015.00954 . .
1
32
17
29

Characterization of lactic acid bacteria isolated from Bosnian artisanal dry fermented sausage sudzuk) during fermentation

Colo, Josip; Mihajlović, Sanja; Tolinački, Maja; Alkić, Mersiha; Popović, Dušanka; Kojić, Milan; Terzić-Vidojević, Amarela

(Društvo genetičara Srbije, Beograd, 2015)

TY  - JOUR
AU  - Colo, Josip
AU  - Mihajlović, Sanja
AU  - Tolinački, Maja
AU  - Alkić, Mersiha
AU  - Popović, Dušanka
AU  - Kojić, Milan
AU  - Terzić-Vidojević, Amarela
PY  - 2015
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/803
UR  - http://intor.torlakinstitut.com/handle/123456789/717
AB  - Bosnian sudzuk is a dry fermented sausage produced in a rural household near the town of Visoko in central Bosnia and Herzegovina. This kind of sausage was manufactured only from beef and spices in a traditional way without the addition of a starter cultures. To identify lactic acid bacteria (LAB), a total number of 160 LAB strains were isolated from five samples of Bosnian sudzuk collected over 28 days of fermentation. Preliminary identification by phenotypic tests and 16S rDNA sequencing were performed for all 160 of the LAB isolates. Identification of LAB strains from traditionally produced Bosnian sausage at the species level revealed the presence of six genera: Lactococcus sp., Enterococcus sp., Leuconostoc sp., Lactobacillus sp., Pediococcus sp. and Weissella sp.. Among the 15 distinct species identified, the species Lactobacillus plantarum, Leuconostoc mesenteroides, Lactococcus lactis, Enterococcus faecalis and Enterococcus durans were present throughout the entire process of fermentation. Leuconostoc mesenteroides, Lactobacillus plantarum and Lactococcus lactis prevailed, with 21.8%, 19.3% and 13.1%, respectively, of total LAB strains during the entire fermentation process. Significant negative correlations (r = 0.892 and r = 0.829, respectively) between the presence of Weissella sp. and Lactobacillus sp., and between the presence of Weissella sp. and Lactococcus sp. were recorded. Lactobacillus plantarum, Enterococcus durans and Leuconostoc mesenteroides were the best producers of aromogenic compounds while 32.3% of Lactobacillus plantarum and 28.6% of Leuconostoc mesenteroides were produced exopolysaccharides.
PB  - Društvo genetičara Srbije, Beograd
T2  - Genetika-Belgrade
T1  - Characterization of lactic acid bacteria isolated from Bosnian artisanal dry fermented sausage sudzuk) during fermentation
EP  - 832
IS  - 3
SP  - 819
VL  - 47
DO  - 10.2298/GENSR1503819C
ER  - 
@article{
author = "Colo, Josip and Mihajlović, Sanja and Tolinački, Maja and Alkić, Mersiha and Popović, Dušanka and Kojić, Milan and Terzić-Vidojević, Amarela",
year = "2015",
abstract = "Bosnian sudzuk is a dry fermented sausage produced in a rural household near the town of Visoko in central Bosnia and Herzegovina. This kind of sausage was manufactured only from beef and spices in a traditional way without the addition of a starter cultures. To identify lactic acid bacteria (LAB), a total number of 160 LAB strains were isolated from five samples of Bosnian sudzuk collected over 28 days of fermentation. Preliminary identification by phenotypic tests and 16S rDNA sequencing were performed for all 160 of the LAB isolates. Identification of LAB strains from traditionally produced Bosnian sausage at the species level revealed the presence of six genera: Lactococcus sp., Enterococcus sp., Leuconostoc sp., Lactobacillus sp., Pediococcus sp. and Weissella sp.. Among the 15 distinct species identified, the species Lactobacillus plantarum, Leuconostoc mesenteroides, Lactococcus lactis, Enterococcus faecalis and Enterococcus durans were present throughout the entire process of fermentation. Leuconostoc mesenteroides, Lactobacillus plantarum and Lactococcus lactis prevailed, with 21.8%, 19.3% and 13.1%, respectively, of total LAB strains during the entire fermentation process. Significant negative correlations (r = 0.892 and r = 0.829, respectively) between the presence of Weissella sp. and Lactobacillus sp., and between the presence of Weissella sp. and Lactococcus sp. were recorded. Lactobacillus plantarum, Enterococcus durans and Leuconostoc mesenteroides were the best producers of aromogenic compounds while 32.3% of Lactobacillus plantarum and 28.6% of Leuconostoc mesenteroides were produced exopolysaccharides.",
publisher = "Društvo genetičara Srbije, Beograd",
journal = "Genetika-Belgrade",
title = "Characterization of lactic acid bacteria isolated from Bosnian artisanal dry fermented sausage sudzuk) during fermentation",
pages = "832-819",
number = "3",
volume = "47",
doi = "10.2298/GENSR1503819C"
}
Colo, J., Mihajlović, S., Tolinački, M., Alkić, M., Popović, D., Kojić, M.,& Terzić-Vidojević, A.. (2015). Characterization of lactic acid bacteria isolated from Bosnian artisanal dry fermented sausage sudzuk) during fermentation. in Genetika-Belgrade
Društvo genetičara Srbije, Beograd., 47(3), 819-832.
https://doi.org/10.2298/GENSR1503819C
Colo J, Mihajlović S, Tolinački M, Alkić M, Popović D, Kojić M, Terzić-Vidojević A. Characterization of lactic acid bacteria isolated from Bosnian artisanal dry fermented sausage sudzuk) during fermentation. in Genetika-Belgrade. 2015;47(3):819-832.
doi:10.2298/GENSR1503819C .
Colo, Josip, Mihajlović, Sanja, Tolinački, Maja, Alkić, Mersiha, Popović, Dušanka, Kojić, Milan, Terzić-Vidojević, Amarela, "Characterization of lactic acid bacteria isolated from Bosnian artisanal dry fermented sausage sudzuk) during fermentation" in Genetika-Belgrade, 47, no. 3 (2015):819-832,
https://doi.org/10.2298/GENSR1503819C . .
6
3
7

Identification and characterization of lactic acid bacteria isolated from artisanal white brined Golija cows' milk cheeses

Terzić-Vidojević, Amarela; Mihajlović, Sanja; Uzelac, Gordana; Golić, Nataša; Fira, Đorđe; Kojić, Milan; Topisirović, Ljubiša

(Srpsko biološko društvo, Beograd, i dr., 2014)

TY  - JOUR
AU  - Terzić-Vidojević, Amarela
AU  - Mihajlović, Sanja
AU  - Uzelac, Gordana
AU  - Golić, Nataša
AU  - Fira, Đorđe
AU  - Kojić, Milan
AU  - Topisirović, Ljubiša
PY  - 2014
UR  - http://intor.torlakinstitut.com/handle/123456789/751
AB  - The aim of this study was to identify and characterize the lactic acid bacteria (LAB) of artisanal Golija raw and cooked cows' milk cheeses traditionally manufactured without the addition of starter culture. A total of 188 Gram-positive and catalase-negative isolates of Golija cheeses were obtained from seven samples of different ripening time. Phenotype-based assays as well as rep-PCR and 16S rDNA sequence analysis were undertaken for all 188 LAB strains. The most diverse species were isolated from 20-day-old BGGO8 cheese (Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus casei/paracasei, Lactobacillus sucicola, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis by. diacetylactis, Enterococcus faecium, Enterococcus durans and Leuconostoc mesenteroides). In other Golija cheeses Lactobacillus reuteri, Lactobacillus curvatus, Lactobacillus rhamnosus, Lactococcus lactis subsp. cremoris, Lactococcus garvieae, Streptococcus thermophilus and Leuconostoc pseudomesenteroides were found. Pronounced antimicrobial properties showed enterococci (13/42) and lactococci (12/31), while the good proteolytic activity demonstrated lactococci (13/31) and lactobacilli (10/29).
PB  - Srpsko biološko društvo, Beograd, i dr.
T2  - Archives of Biological Sciences
T1  - Identification and characterization of lactic acid bacteria isolated from artisanal white brined Golija cows' milk cheeses
EP  - 192
IS  - 1
SP  - 179
VL  - 66
DO  - 10.2298/ABS1401179T
ER  - 
@article{
author = "Terzić-Vidojević, Amarela and Mihajlović, Sanja and Uzelac, Gordana and Golić, Nataša and Fira, Đorđe and Kojić, Milan and Topisirović, Ljubiša",
year = "2014",
abstract = "The aim of this study was to identify and characterize the lactic acid bacteria (LAB) of artisanal Golija raw and cooked cows' milk cheeses traditionally manufactured without the addition of starter culture. A total of 188 Gram-positive and catalase-negative isolates of Golija cheeses were obtained from seven samples of different ripening time. Phenotype-based assays as well as rep-PCR and 16S rDNA sequence analysis were undertaken for all 188 LAB strains. The most diverse species were isolated from 20-day-old BGGO8 cheese (Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus casei/paracasei, Lactobacillus sucicola, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis by. diacetylactis, Enterococcus faecium, Enterococcus durans and Leuconostoc mesenteroides). In other Golija cheeses Lactobacillus reuteri, Lactobacillus curvatus, Lactobacillus rhamnosus, Lactococcus lactis subsp. cremoris, Lactococcus garvieae, Streptococcus thermophilus and Leuconostoc pseudomesenteroides were found. Pronounced antimicrobial properties showed enterococci (13/42) and lactococci (12/31), while the good proteolytic activity demonstrated lactococci (13/31) and lactobacilli (10/29).",
publisher = "Srpsko biološko društvo, Beograd, i dr.",
journal = "Archives of Biological Sciences",
title = "Identification and characterization of lactic acid bacteria isolated from artisanal white brined Golija cows' milk cheeses",
pages = "192-179",
number = "1",
volume = "66",
doi = "10.2298/ABS1401179T"
}
Terzić-Vidojević, A., Mihajlović, S., Uzelac, G., Golić, N., Fira, Đ., Kojić, M.,& Topisirović, L.. (2014). Identification and characterization of lactic acid bacteria isolated from artisanal white brined Golija cows' milk cheeses. in Archives of Biological Sciences
Srpsko biološko društvo, Beograd, i dr.., 66(1), 179-192.
https://doi.org/10.2298/ABS1401179T
Terzić-Vidojević A, Mihajlović S, Uzelac G, Golić N, Fira Đ, Kojić M, Topisirović L. Identification and characterization of lactic acid bacteria isolated from artisanal white brined Golija cows' milk cheeses. in Archives of Biological Sciences. 2014;66(1):179-192.
doi:10.2298/ABS1401179T .
Terzić-Vidojević, Amarela, Mihajlović, Sanja, Uzelac, Gordana, Golić, Nataša, Fira, Đorđe, Kojić, Milan, Topisirović, Ljubiša, "Identification and characterization of lactic acid bacteria isolated from artisanal white brined Golija cows' milk cheeses" in Archives of Biological Sciences, 66, no. 1 (2014):179-192,
https://doi.org/10.2298/ABS1401179T . .
12
6
9

Characterization of lactic acid bacteria isolated from artisanal Travnik young cheeses, sweet creams and sweet kajmaks over four seasons

Terzić-Vidojević, Amarela; Mihajlović, Sanja; Uzelac, Gordana; Veljović, Katarina; Tolinački, Maja; Živković, Milica; Topisirović, Ljubiša; Kojić, Milan

(Academic Press Ltd- Elsevier Science Ltd, London, 2014)

TY  - JOUR
AU  - Terzić-Vidojević, Amarela
AU  - Mihajlović, Sanja
AU  - Uzelac, Gordana
AU  - Veljović, Katarina
AU  - Tolinački, Maja
AU  - Živković, Milica
AU  - Topisirović, Ljubiša
AU  - Kojić, Milan
PY  - 2014
UR  - http://intor.torlakinstitut.com/handle/123456789/716
AB  - The aim of this study was to investigate the composition of lactic acid bacteria (LAB) in autochthonous young cheeses, sweet creams and sweet kajmaks produced in the Vlasic mountain region of central Bosnia and Herzegovina near the town of Travnik over a four season period. These three products were made from cow's milk by a traditional method without the addition of a starter culture. Preliminary characterization with phenotype-based assays and identification using rep-PCR with a (GTG)(5) primer and 16S rDNA sequence analysis were undertaken for 460 LAB isolates obtained from all the examined samples. Fifteen species were identified as follows: Lactococcus lactis, Lactococcus raffinolactis, Lactococcus garviae, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helveticus, Enterococcus faecium, Enterococcus durans, Enterococcus faecalis, Enterococcus italicus, Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides, Leuconostoc lactis, Streptococcus thermophilus and Streptococcus mitis. A wide genotypic and phenotypic heterogeneity of the species was observed, particularly within the Lc. lactis strains. In all of the tested dairy products across four seasons, a significantly positive correlation (r = 0.690) between the presence of lactococci and enterococci and a negative correlation (r = 0.722) between the presence of lactococci and leuconostocs were recorded. Forty-five percent of the lactobacilli and 54.4% of the lactococci exhibited proteolytic activity, whereas 18.7% of the total LAB isolates exhibited antimicrobial activity.
PB  - Academic Press Ltd- Elsevier Science Ltd, London
T2  - Food Microbiology
T1  - Characterization of lactic acid bacteria isolated from artisanal Travnik young cheeses, sweet creams and sweet kajmaks over four seasons
EP  - 38
SP  - 27
VL  - 39
DO  - 10.1016/j.fm.2013.10.011
ER  - 
@article{
author = "Terzić-Vidojević, Amarela and Mihajlović, Sanja and Uzelac, Gordana and Veljović, Katarina and Tolinački, Maja and Živković, Milica and Topisirović, Ljubiša and Kojić, Milan",
year = "2014",
abstract = "The aim of this study was to investigate the composition of lactic acid bacteria (LAB) in autochthonous young cheeses, sweet creams and sweet kajmaks produced in the Vlasic mountain region of central Bosnia and Herzegovina near the town of Travnik over a four season period. These three products were made from cow's milk by a traditional method without the addition of a starter culture. Preliminary characterization with phenotype-based assays and identification using rep-PCR with a (GTG)(5) primer and 16S rDNA sequence analysis were undertaken for 460 LAB isolates obtained from all the examined samples. Fifteen species were identified as follows: Lactococcus lactis, Lactococcus raffinolactis, Lactococcus garviae, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helveticus, Enterococcus faecium, Enterococcus durans, Enterococcus faecalis, Enterococcus italicus, Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides, Leuconostoc lactis, Streptococcus thermophilus and Streptococcus mitis. A wide genotypic and phenotypic heterogeneity of the species was observed, particularly within the Lc. lactis strains. In all of the tested dairy products across four seasons, a significantly positive correlation (r = 0.690) between the presence of lactococci and enterococci and a negative correlation (r = 0.722) between the presence of lactococci and leuconostocs were recorded. Forty-five percent of the lactobacilli and 54.4% of the lactococci exhibited proteolytic activity, whereas 18.7% of the total LAB isolates exhibited antimicrobial activity.",
publisher = "Academic Press Ltd- Elsevier Science Ltd, London",
journal = "Food Microbiology",
title = "Characterization of lactic acid bacteria isolated from artisanal Travnik young cheeses, sweet creams and sweet kajmaks over four seasons",
pages = "38-27",
volume = "39",
doi = "10.1016/j.fm.2013.10.011"
}
Terzić-Vidojević, A., Mihajlović, S., Uzelac, G., Veljović, K., Tolinački, M., Živković, M., Topisirović, L.,& Kojić, M.. (2014). Characterization of lactic acid bacteria isolated from artisanal Travnik young cheeses, sweet creams and sweet kajmaks over four seasons. in Food Microbiology
Academic Press Ltd- Elsevier Science Ltd, London., 39, 27-38.
https://doi.org/10.1016/j.fm.2013.10.011
Terzić-Vidojević A, Mihajlović S, Uzelac G, Veljović K, Tolinački M, Živković M, Topisirović L, Kojić M. Characterization of lactic acid bacteria isolated from artisanal Travnik young cheeses, sweet creams and sweet kajmaks over four seasons. in Food Microbiology. 2014;39:27-38.
doi:10.1016/j.fm.2013.10.011 .
Terzić-Vidojević, Amarela, Mihajlović, Sanja, Uzelac, Gordana, Veljović, Katarina, Tolinački, Maja, Živković, Milica, Topisirović, Ljubiša, Kojić, Milan, "Characterization of lactic acid bacteria isolated from artisanal Travnik young cheeses, sweet creams and sweet kajmaks over four seasons" in Food Microbiology, 39 (2014):27-38,
https://doi.org/10.1016/j.fm.2013.10.011 . .
37
23
39

Molekularna analiza enterolizina A i entL genskog klastera prirodnog izolata Enterococcus faecalis BGPT1-10P

Veljović, Katarina; Terzić-Vidojević, Amarela; Tolinački, Maja; Kojić, Milan; Topisirović, Ljubiša

(Društvo genetičara Srbije, Beograd, 2013)

TY  - JOUR
AU  - Veljović, Katarina
AU  - Terzić-Vidojević, Amarela
AU  - Tolinački, Maja
AU  - Kojić, Milan
AU  - Topisirović, Ljubiša
PY  - 2013
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/699
UR  - http://intor.torlakinstitut.com/handle/123456789/836
AB  - Soj Enterococcus faecalis BGPT1-10P je izolovan iz domaćeg polutvrdog sira, poreklom sa Stare Planine. Rezultati pokazuju da soj BGPT1-10P sintetiše termolabilan bakteriocin, enterolizin A, sa širokim spektrom delovanja, uključujući patogene bakterije roda Listeria i Candida. EntL gen, odgovoran za sintezu ovog bakteriocina, je hromozomalno lokalizovan. Analiza nukleotidne sekvence entL gena kod prirodnog izolata En. faecalis BGPT1-10P je identična sa entL genom soja En. faecalis LMG 2333, koji je prethodno okarakterisan. Pokazana je jedinstvena sekvenca entL gena i njegove okoline, koju čine orf1, orf2 i orf3 geni, kao i scpE gen. Prvi put je kod prirodnog izolata okarakterisan scpE gen, koji kodira virulentni faktor stafopain peptidazu. Funkcionalna analiza entL gena je pokazala da je kompletna genetička informacija, neophodna za sintezu i aktivnost enterolizina A, sadržana u entL genu. Soj BGPT1-10P osim enterolizina, sintetiše i želatinazu i citolizin i sadrži set različitih virulentnih faktora. Pored toga, BGPT1-10P nosi ermB i tetM gene, odgovorne za rezistenciju na eritromicin i tetraciklin.
AB  - Strain Enterococcus faecalis BGPT1-10P was isolated from artisanal semi-hard homemade cheese from Stara Planina, Serbia. Results showed that BGPT1-10P synthesized a heat labile bacteriocin with a broad spectrum of activity, including Listeria and Candida species. Further analysis revealed that synthesized bacteriocin is enterolysin A. Moreover, the entL gene encoding enterolysin A was found to be located on the chromosome. The entL gene was cloned and sequenced. Analysis of nucleotide sequence showed that the entL gene in natural isolate En. faecalis BGPT1-10P is identical to that of the entL gene described previously in En. faecalis LMG 2333. Within the cloned DNA fragment containing the entL gene, four ORFs were detected. One of them was identified as the scpE gene, which encodes a virulent factor staphopain peptidase. Functional analysis of the entL gene showed that the complete genetic information necessary for the synthesis of enterolysin A were directly linked solely to it. Strain BGPT1-10P also synthesized gelatinase and citolysin, and contained a set of virulent factors. In addition, BGPT1-10P carries the ermB and tetM genes conferring the resistance to erythromycin and tetracycline, respectively.
PB  - Društvo genetičara Srbije, Beograd
T2  - Genetika-Belgrade
T1  - Molekularna analiza enterolizina A i entL genskog klastera prirodnog izolata Enterococcus faecalis BGPT1-10P
T1  - Molecular analysis of enterolysin A and entL gene cluster from natural isolate Enterococcus faecalis BGPT1-10P
EP  - 492
IS  - 2
SP  - 479
VL  - 45
DO  - 10.2298/GENSR1302479V
ER  - 
@article{
author = "Veljović, Katarina and Terzić-Vidojević, Amarela and Tolinački, Maja and Kojić, Milan and Topisirović, Ljubiša",
year = "2013",
abstract = "Soj Enterococcus faecalis BGPT1-10P je izolovan iz domaćeg polutvrdog sira, poreklom sa Stare Planine. Rezultati pokazuju da soj BGPT1-10P sintetiše termolabilan bakteriocin, enterolizin A, sa širokim spektrom delovanja, uključujući patogene bakterije roda Listeria i Candida. EntL gen, odgovoran za sintezu ovog bakteriocina, je hromozomalno lokalizovan. Analiza nukleotidne sekvence entL gena kod prirodnog izolata En. faecalis BGPT1-10P je identična sa entL genom soja En. faecalis LMG 2333, koji je prethodno okarakterisan. Pokazana je jedinstvena sekvenca entL gena i njegove okoline, koju čine orf1, orf2 i orf3 geni, kao i scpE gen. Prvi put je kod prirodnog izolata okarakterisan scpE gen, koji kodira virulentni faktor stafopain peptidazu. Funkcionalna analiza entL gena je pokazala da je kompletna genetička informacija, neophodna za sintezu i aktivnost enterolizina A, sadržana u entL genu. Soj BGPT1-10P osim enterolizina, sintetiše i želatinazu i citolizin i sadrži set različitih virulentnih faktora. Pored toga, BGPT1-10P nosi ermB i tetM gene, odgovorne za rezistenciju na eritromicin i tetraciklin., Strain Enterococcus faecalis BGPT1-10P was isolated from artisanal semi-hard homemade cheese from Stara Planina, Serbia. Results showed that BGPT1-10P synthesized a heat labile bacteriocin with a broad spectrum of activity, including Listeria and Candida species. Further analysis revealed that synthesized bacteriocin is enterolysin A. Moreover, the entL gene encoding enterolysin A was found to be located on the chromosome. The entL gene was cloned and sequenced. Analysis of nucleotide sequence showed that the entL gene in natural isolate En. faecalis BGPT1-10P is identical to that of the entL gene described previously in En. faecalis LMG 2333. Within the cloned DNA fragment containing the entL gene, four ORFs were detected. One of them was identified as the scpE gene, which encodes a virulent factor staphopain peptidase. Functional analysis of the entL gene showed that the complete genetic information necessary for the synthesis of enterolysin A were directly linked solely to it. Strain BGPT1-10P also synthesized gelatinase and citolysin, and contained a set of virulent factors. In addition, BGPT1-10P carries the ermB and tetM genes conferring the resistance to erythromycin and tetracycline, respectively.",
publisher = "Društvo genetičara Srbije, Beograd",
journal = "Genetika-Belgrade",
title = "Molekularna analiza enterolizina A i entL genskog klastera prirodnog izolata Enterococcus faecalis BGPT1-10P, Molecular analysis of enterolysin A and entL gene cluster from natural isolate Enterococcus faecalis BGPT1-10P",
pages = "492-479",
number = "2",
volume = "45",
doi = "10.2298/GENSR1302479V"
}
Veljović, K., Terzić-Vidojević, A., Tolinački, M., Kojić, M.,& Topisirović, L.. (2013). Molekularna analiza enterolizina A i entL genskog klastera prirodnog izolata Enterococcus faecalis BGPT1-10P. in Genetika-Belgrade
Društvo genetičara Srbije, Beograd., 45(2), 479-492.
https://doi.org/10.2298/GENSR1302479V
Veljović K, Terzić-Vidojević A, Tolinački M, Kojić M, Topisirović L. Molekularna analiza enterolizina A i entL genskog klastera prirodnog izolata Enterococcus faecalis BGPT1-10P. in Genetika-Belgrade. 2013;45(2):479-492.
doi:10.2298/GENSR1302479V .
Veljović, Katarina, Terzić-Vidojević, Amarela, Tolinački, Maja, Kojić, Milan, Topisirović, Ljubiša, "Molekularna analiza enterolizina A i entL genskog klastera prirodnog izolata Enterococcus faecalis BGPT1-10P" in Genetika-Belgrade, 45, no. 2 (2013):479-492,
https://doi.org/10.2298/GENSR1302479V . .
2
3

Technological and probiotic potential of BGRA43 a natural isolate of Lactobacillus helveticus

Strahinić, Ivana; Lozo, Jelena; Terzić-Vidojević, Amarela; Fira, Đorđe; Kojić, Milan; Golić, Nataša; Begović, Jelena; Topisirović, Ljubiša

(Frontiers Media Sa, Lausanne, 2013)

TY  - JOUR
AU  - Strahinić, Ivana
AU  - Lozo, Jelena
AU  - Terzić-Vidojević, Amarela
AU  - Fira, Đorđe
AU  - Kojić, Milan
AU  - Golić, Nataša
AU  - Begović, Jelena
AU  - Topisirović, Ljubiša
PY  - 2013
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/632
UR  - http://intor.torlakinstitut.com/handle/123456789/834
AB  - Lactobacillus helveticus BGRA43 is a human intestinal isolate showing antimicrobial activity, amongst others, against Yersinia enterocolitica, Shigella sonnei, Shigella flexneri, and Streptococcus pneumoniae. BGRA43 produces PrtH proteinase with proteolytic activity on both casein and beta-lactoglobulin (BLG). BGRA43 is able to reduce the allergenicity of BLG. Bioactive peptides released in BGRA43 fermented milk are potent modulators of innate immunity by modulating the production of proinflammatory cytokines IL-6 and TNF-alpha. BGRA43 is able to survive in simulated gastric and intestinal conditions. The growth of BGRA43 in milk results in a fast acidification lowering the milk pH to 4.53 generating mild, homogeneous, and viscous yogurt-like product. The strain BGRA43 grows suitably in pure cow or goat's milk as well as in milk containing inulin or nutrim even when they are used as the sole carbon source. It is suggested that strain BGRA43 could be used as a single-strain culture for the preparation of yogurt-like products from bovine or caprine milk. Overall, L. helveticus BGRA43 could be considered as a potential probiotic candidate with appropriate technological properties attractive for the dairy industry.
PB  - Frontiers Media Sa, Lausanne
T2  - Frontiers in Microbiology
T1  - Technological and probiotic potential of BGRA43 a natural isolate of Lactobacillus helveticus
VL  - 4
DO  - 10.3389/fmicb.2013.00002
ER  - 
@article{
author = "Strahinić, Ivana and Lozo, Jelena and Terzić-Vidojević, Amarela and Fira, Đorđe and Kojić, Milan and Golić, Nataša and Begović, Jelena and Topisirović, Ljubiša",
year = "2013",
abstract = "Lactobacillus helveticus BGRA43 is a human intestinal isolate showing antimicrobial activity, amongst others, against Yersinia enterocolitica, Shigella sonnei, Shigella flexneri, and Streptococcus pneumoniae. BGRA43 produces PrtH proteinase with proteolytic activity on both casein and beta-lactoglobulin (BLG). BGRA43 is able to reduce the allergenicity of BLG. Bioactive peptides released in BGRA43 fermented milk are potent modulators of innate immunity by modulating the production of proinflammatory cytokines IL-6 and TNF-alpha. BGRA43 is able to survive in simulated gastric and intestinal conditions. The growth of BGRA43 in milk results in a fast acidification lowering the milk pH to 4.53 generating mild, homogeneous, and viscous yogurt-like product. The strain BGRA43 grows suitably in pure cow or goat's milk as well as in milk containing inulin or nutrim even when they are used as the sole carbon source. It is suggested that strain BGRA43 could be used as a single-strain culture for the preparation of yogurt-like products from bovine or caprine milk. Overall, L. helveticus BGRA43 could be considered as a potential probiotic candidate with appropriate technological properties attractive for the dairy industry.",
publisher = "Frontiers Media Sa, Lausanne",
journal = "Frontiers in Microbiology",
title = "Technological and probiotic potential of BGRA43 a natural isolate of Lactobacillus helveticus",
volume = "4",
doi = "10.3389/fmicb.2013.00002"
}
Strahinić, I., Lozo, J., Terzić-Vidojević, A., Fira, Đ., Kojić, M., Golić, N., Begović, J.,& Topisirović, L.. (2013). Technological and probiotic potential of BGRA43 a natural isolate of Lactobacillus helveticus. in Frontiers in Microbiology
Frontiers Media Sa, Lausanne., 4.
https://doi.org/10.3389/fmicb.2013.00002
Strahinić I, Lozo J, Terzić-Vidojević A, Fira Đ, Kojić M, Golić N, Begović J, Topisirović L. Technological and probiotic potential of BGRA43 a natural isolate of Lactobacillus helveticus. in Frontiers in Microbiology. 2013;4.
doi:10.3389/fmicb.2013.00002 .
Strahinić, Ivana, Lozo, Jelena, Terzić-Vidojević, Amarela, Fira, Đorđe, Kojić, Milan, Golić, Nataša, Begović, Jelena, Topisirović, Ljubiša, "Technological and probiotic potential of BGRA43 a natural isolate of Lactobacillus helveticus" in Frontiers in Microbiology, 4 (2013),
https://doi.org/10.3389/fmicb.2013.00002 . .
7
23
17
24

Use of Lactobacillus helveticus BGRA43 for Manufacturing Fermented Milk Products

Strahinić, Ivana; Lukić, Jovanka; Terzić-Vidojević, Amarela; Lozo, Jelena; Kojić, Milan; Topisirović, Ljubiša

(University of Zagreb, 2013)

TY  - JOUR
AU  - Strahinić, Ivana
AU  - Lukić, Jovanka
AU  - Terzić-Vidojević, Amarela
AU  - Lozo, Jelena
AU  - Kojić, Milan
AU  - Topisirović, Ljubiša
PY  - 2013
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/669
UR  - http://intor.torlakinstitut.com/handle/123456789/835
AB  - Lactobacillus helveticus BGRA43 isolated from human intestines shows antimicrobial activity against foodborne pathogens and during fermentation in milk releases peptides with demonstrated anti-inflammatory properties. In this study, it was found that strain BGRA43 exhibits antimicrobial activity against human pathogens Yersinia enterocolitica, Shigella sonnei, S. flexneri and Streptococcus pneumoniae. Strain BGRA43 was able to survive in simulated gastric juice containing milk and retained cell number stability during the incubation in simulated intestinal conditions. In addition, LC/MS/MS analysis showed the ability of BGRA43 to hydrolyze beta-lactoglobulin. Abundant growth of strain BGRA43 occurred in the presence of prebiotics inulin or concentrated oat bran beta-glucan (Nutrim (R)), even when used as the sole carbon. source. Similarly, strain BGRA43 grew satisfactorily in pure cow's or goat's milk as well as in the milk containing inulin or Nutrim (R). Using the probiotic strain BGRA43 as a single starter strain, fermented milk products obtained from cow's or goat's milk with or without inulin or Nutrim (R) contained about 10(7) CFU/mL. The products were homogeneous and viscous and the best sensory scores were observed for fermented milk beverage made from reconstituted skimmed milk, whole cow's milk and whole goat's milk supplemented with 1 % inulin.
PB  - University of Zagreb
T2  - Food Technology and Biotechnology
T1  - Use of Lactobacillus helveticus BGRA43 for Manufacturing Fermented Milk Products
EP  - 265
IS  - 2
SP  - 257
VL  - 51
UR  - https://hdl.handle.net/21.15107/rcub_intor_835
ER  - 
@article{
author = "Strahinić, Ivana and Lukić, Jovanka and Terzić-Vidojević, Amarela and Lozo, Jelena and Kojić, Milan and Topisirović, Ljubiša",
year = "2013",
abstract = "Lactobacillus helveticus BGRA43 isolated from human intestines shows antimicrobial activity against foodborne pathogens and during fermentation in milk releases peptides with demonstrated anti-inflammatory properties. In this study, it was found that strain BGRA43 exhibits antimicrobial activity against human pathogens Yersinia enterocolitica, Shigella sonnei, S. flexneri and Streptococcus pneumoniae. Strain BGRA43 was able to survive in simulated gastric juice containing milk and retained cell number stability during the incubation in simulated intestinal conditions. In addition, LC/MS/MS analysis showed the ability of BGRA43 to hydrolyze beta-lactoglobulin. Abundant growth of strain BGRA43 occurred in the presence of prebiotics inulin or concentrated oat bran beta-glucan (Nutrim (R)), even when used as the sole carbon. source. Similarly, strain BGRA43 grew satisfactorily in pure cow's or goat's milk as well as in the milk containing inulin or Nutrim (R). Using the probiotic strain BGRA43 as a single starter strain, fermented milk products obtained from cow's or goat's milk with or without inulin or Nutrim (R) contained about 10(7) CFU/mL. The products were homogeneous and viscous and the best sensory scores were observed for fermented milk beverage made from reconstituted skimmed milk, whole cow's milk and whole goat's milk supplemented with 1 % inulin.",
publisher = "University of Zagreb",
journal = "Food Technology and Biotechnology",
title = "Use of Lactobacillus helveticus BGRA43 for Manufacturing Fermented Milk Products",
pages = "265-257",
number = "2",
volume = "51",
url = "https://hdl.handle.net/21.15107/rcub_intor_835"
}
Strahinić, I., Lukić, J., Terzić-Vidojević, A., Lozo, J., Kojić, M.,& Topisirović, L.. (2013). Use of Lactobacillus helveticus BGRA43 for Manufacturing Fermented Milk Products. in Food Technology and Biotechnology
University of Zagreb., 51(2), 257-265.
https://hdl.handle.net/21.15107/rcub_intor_835
Strahinić I, Lukić J, Terzić-Vidojević A, Lozo J, Kojić M, Topisirović L. Use of Lactobacillus helveticus BGRA43 for Manufacturing Fermented Milk Products. in Food Technology and Biotechnology. 2013;51(2):257-265.
https://hdl.handle.net/21.15107/rcub_intor_835 .
Strahinić, Ivana, Lukić, Jovanka, Terzić-Vidojević, Amarela, Lozo, Jelena, Kojić, Milan, Topisirović, Ljubiša, "Use of Lactobacillus helveticus BGRA43 for Manufacturing Fermented Milk Products" in Food Technology and Biotechnology, 51, no. 2 (2013):257-265,
https://hdl.handle.net/21.15107/rcub_intor_835 .
5
6

Characterization of the bacteriocin-producing strain Lactobacillus paracasei subsp. paracasei BGUB9

Tolinački, Maja; Kojić, Milan; Lozo, Jelena; Terzić-Vidojević, Amarela; Topisirović, Ljubiša; Fira, Đorđe

(Srpsko biološko društvo, Beograd, i dr., 2010)

TY  - JOUR
AU  - Tolinački, Maja
AU  - Kojić, Milan
AU  - Lozo, Jelena
AU  - Terzić-Vidojević, Amarela
AU  - Topisirović, Ljubiša
AU  - Fira, Đorđe
PY  - 2010
UR  - http://intor.torlakinstitut.com/handle/123456789/719
AB  - The strain Lactobacillus paracasei subsp. paracasei BGUB9 that was isolated from traditionally homemade hard cheese produces bacteriocin designated as BacUB9, with an approximate molecular mass of 4 kDa. Biochemical characterization and the antimicrobial activity test of BacUB9 were performed. The onset of BacUB9 biosynthesis was observed at the end of an exponential phase of growth. Bacteriocin UB9 retained the antimicrobial activity within the pH range from 1 to 10 and after treatment at 100oC for 30 min. The bacteriocin is susceptible to the activity of proteolytic enzymes. Bacteriocin BacUB9 has a very narrow antimicrobial spectrum, limited to several strains that belong to closely related species. The effect of BGUB9 on the growth of the strain Lactobacillus paracasei subsp. paracasei BGHN14 in a mixed culture was monitored. The mode of action of BacUB9 on the strain BGHN14 was identified as bacteriostatic. Plasmid curing results indicated that a plasmid, designated as pUB9, seemed to be responsible for both bacteriocin BacUB9 production and host immunity.
PB  - Srpsko biološko društvo, Beograd, i dr.
T2  - Archives of Biological Sciences
T1  - Characterization of the bacteriocin-producing strain Lactobacillus paracasei subsp. paracasei BGUB9
EP  - 899
IS  - 4
SP  - 889
VL  - 62
DO  - 10.2298/ABS1004889T
ER  - 
@article{
author = "Tolinački, Maja and Kojić, Milan and Lozo, Jelena and Terzić-Vidojević, Amarela and Topisirović, Ljubiša and Fira, Đorđe",
year = "2010",
abstract = "The strain Lactobacillus paracasei subsp. paracasei BGUB9 that was isolated from traditionally homemade hard cheese produces bacteriocin designated as BacUB9, with an approximate molecular mass of 4 kDa. Biochemical characterization and the antimicrobial activity test of BacUB9 were performed. The onset of BacUB9 biosynthesis was observed at the end of an exponential phase of growth. Bacteriocin UB9 retained the antimicrobial activity within the pH range from 1 to 10 and after treatment at 100oC for 30 min. The bacteriocin is susceptible to the activity of proteolytic enzymes. Bacteriocin BacUB9 has a very narrow antimicrobial spectrum, limited to several strains that belong to closely related species. The effect of BGUB9 on the growth of the strain Lactobacillus paracasei subsp. paracasei BGHN14 in a mixed culture was monitored. The mode of action of BacUB9 on the strain BGHN14 was identified as bacteriostatic. Plasmid curing results indicated that a plasmid, designated as pUB9, seemed to be responsible for both bacteriocin BacUB9 production and host immunity.",
publisher = "Srpsko biološko društvo, Beograd, i dr.",
journal = "Archives of Biological Sciences",
title = "Characterization of the bacteriocin-producing strain Lactobacillus paracasei subsp. paracasei BGUB9",
pages = "899-889",
number = "4",
volume = "62",
doi = "10.2298/ABS1004889T"
}
Tolinački, M., Kojić, M., Lozo, J., Terzić-Vidojević, A., Topisirović, L.,& Fira, Đ.. (2010). Characterization of the bacteriocin-producing strain Lactobacillus paracasei subsp. paracasei BGUB9. in Archives of Biological Sciences
Srpsko biološko društvo, Beograd, i dr.., 62(4), 889-899.
https://doi.org/10.2298/ABS1004889T
Tolinački M, Kojić M, Lozo J, Terzić-Vidojević A, Topisirović L, Fira Đ. Characterization of the bacteriocin-producing strain Lactobacillus paracasei subsp. paracasei BGUB9. in Archives of Biological Sciences. 2010;62(4):889-899.
doi:10.2298/ABS1004889T .
Tolinački, Maja, Kojić, Milan, Lozo, Jelena, Terzić-Vidojević, Amarela, Topisirović, Ljubiša, Fira, Đorđe, "Characterization of the bacteriocin-producing strain Lactobacillus paracasei subsp. paracasei BGUB9" in Archives of Biological Sciences, 62, no. 4 (2010):889-899,
https://doi.org/10.2298/ABS1004889T . .
21
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Komparativna analiza antimikrobne i proteolitičke aktivnosti bakterija mlečne kiseline izolovanih iz zlatarskog sira

Topisirović, Ljubiša; Veljović, Katarina; Terzić-Vidojević, Amarela; Strahinić, Ivana; Kojić, Milan

(Društvo genetičara Srbije, Beograd, 2007)

TY  - JOUR
AU  - Topisirović, Ljubiša
AU  - Veljović, Katarina
AU  - Terzić-Vidojević, Amarela
AU  - Strahinić, Ivana
AU  - Kojić, Milan
PY  - 2007
UR  - http://intor.torlakinstitut.com/handle/123456789/816
AB  - Tradicionalni zlatarski sir pripada grupi belih, polutvrdih sireva proizvedenih u domaćinstvu. Sir se proizvodi od nepasterizovanog kravljeg mleka bez dodavanja bilo kakvih poznatih starter kultura. Ukupno je izolovano 253 Gram pozitivnih i katalaza negativnih bakterija mlečne kiseline (BMK). Rezultati su pokazali da 70 od 253 analiziranih izolata proizvodi antimikrobna jedinjenja poznatih kao bakteriocini. Većina izolata koji pripadaju rodovima Lactococcus i Enterococcus, kao i izolati vrsta Lactobacillus plantarum i Lb. brevis ne sintetišu ekstracelularne proteinaze. Nasuprot njima, izolati prodvrste Lb. paracasei subsp. paracasei pokazuju veoma dobru proteolitičku aktivnoist. Pokazano je da ne postoji korelacija između dobre proteolitičke i antimikrobne aktivnosti u većini izolata.
AB  - Traditional artisan Zlatar cheese belongs to the group of white, semi hard home-made cheeses, which are produced from no pasteurized cow's milk, without addition of any known bacterial starter culture. In total, 253 Gram-positive and catalase negative lactic acid bacteria (LAB) were isolated. Results showed that 70 out of 253 analyzed isolates produced antimicrobial compounds known as bacteriocins. Most isolates from genera Lactococcus and Enterococcus, and isolates belonging to species Lactobacillus plantarum and Lb. brevis, do not synthesize extracellular proteinase. In contrast, isolates from subspecies Lb. paracasei subsp. paracasei showed very good proteolytic activity. It was observed that good proteolytic activity of isolates was not in correlation with their good antimicrobial activity in the most of isolates.
PB  - Društvo genetičara Srbije, Beograd
T2  - Genetika-Belgrade
T1  - Komparativna analiza antimikrobne i proteolitičke aktivnosti bakterija mlečne kiseline izolovanih iz zlatarskog sira
T1  - Comparative analysis of antimicrobial and proteolytic activity of lactic acid bacteria isolated from Zlatar cheese
EP  - 138
IS  - 2
SP  - 125
VL  - 39
UR  - https://hdl.handle.net/21.15107/rcub_intor_816
ER  - 
@article{
author = "Topisirović, Ljubiša and Veljović, Katarina and Terzić-Vidojević, Amarela and Strahinić, Ivana and Kojić, Milan",
year = "2007",
abstract = "Tradicionalni zlatarski sir pripada grupi belih, polutvrdih sireva proizvedenih u domaćinstvu. Sir se proizvodi od nepasterizovanog kravljeg mleka bez dodavanja bilo kakvih poznatih starter kultura. Ukupno je izolovano 253 Gram pozitivnih i katalaza negativnih bakterija mlečne kiseline (BMK). Rezultati su pokazali da 70 od 253 analiziranih izolata proizvodi antimikrobna jedinjenja poznatih kao bakteriocini. Većina izolata koji pripadaju rodovima Lactococcus i Enterococcus, kao i izolati vrsta Lactobacillus plantarum i Lb. brevis ne sintetišu ekstracelularne proteinaze. Nasuprot njima, izolati prodvrste Lb. paracasei subsp. paracasei pokazuju veoma dobru proteolitičku aktivnoist. Pokazano je da ne postoji korelacija između dobre proteolitičke i antimikrobne aktivnosti u većini izolata., Traditional artisan Zlatar cheese belongs to the group of white, semi hard home-made cheeses, which are produced from no pasteurized cow's milk, without addition of any known bacterial starter culture. In total, 253 Gram-positive and catalase negative lactic acid bacteria (LAB) were isolated. Results showed that 70 out of 253 analyzed isolates produced antimicrobial compounds known as bacteriocins. Most isolates from genera Lactococcus and Enterococcus, and isolates belonging to species Lactobacillus plantarum and Lb. brevis, do not synthesize extracellular proteinase. In contrast, isolates from subspecies Lb. paracasei subsp. paracasei showed very good proteolytic activity. It was observed that good proteolytic activity of isolates was not in correlation with their good antimicrobial activity in the most of isolates.",
publisher = "Društvo genetičara Srbije, Beograd",
journal = "Genetika-Belgrade",
title = "Komparativna analiza antimikrobne i proteolitičke aktivnosti bakterija mlečne kiseline izolovanih iz zlatarskog sira, Comparative analysis of antimicrobial and proteolytic activity of lactic acid bacteria isolated from Zlatar cheese",
pages = "138-125",
number = "2",
volume = "39",
url = "https://hdl.handle.net/21.15107/rcub_intor_816"
}
Topisirović, L., Veljović, K., Terzić-Vidojević, A., Strahinić, I.,& Kojić, M.. (2007). Komparativna analiza antimikrobne i proteolitičke aktivnosti bakterija mlečne kiseline izolovanih iz zlatarskog sira. in Genetika-Belgrade
Društvo genetičara Srbije, Beograd., 39(2), 125-138.
https://hdl.handle.net/21.15107/rcub_intor_816
Topisirović L, Veljović K, Terzić-Vidojević A, Strahinić I, Kojić M. Komparativna analiza antimikrobne i proteolitičke aktivnosti bakterija mlečne kiseline izolovanih iz zlatarskog sira. in Genetika-Belgrade. 2007;39(2):125-138.
https://hdl.handle.net/21.15107/rcub_intor_816 .
Topisirović, Ljubiša, Veljović, Katarina, Terzić-Vidojević, Amarela, Strahinić, Ivana, Kojić, Milan, "Komparativna analiza antimikrobne i proteolitičke aktivnosti bakterija mlečne kiseline izolovanih iz zlatarskog sira" in Genetika-Belgrade, 39, no. 2 (2007):125-138,
https://hdl.handle.net/21.15107/rcub_intor_816 .