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 . .

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 . .