TY  - JOUR
AU  - Živković, Milica
AU  - Jovčić, Branko
AU  - Kojić, Milan
AU  - Topisirović, Ljubiša
PY  - 2010
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/442
UR  - http://intor.torlakinstitut.com/handle/123456789/826
AB  - Ten lactobacilli and one leuconostoc showing auto-aggregation ability were isolated from artisanal cheeses. Furthermore, non-aggregation strains were isolated from the same cheese sample, if existed. The analysis of factor(s) possibly involved in auto-aggregation was performed. The pretreatment of cells with proteinase K resulted in the disappearance of auto-aggregation ability. Moreover, cells also lost aggregation ability after three-times, successive washing in distilled water. Testing the ability of strain Lactobacillus paracasei subsp. paracasei BGSJ2-8 and its aggregation-deficient derivative BGSJ2-81 to co-aggregate with Listeria innocua ATCC33090, Escherichia coli ATCC25922 or Salmonella typhimurium TR251 showed that strain BGSJ2-8 co-aggregated with these strains, but derivative BGSJ2-81 was not. However, the treatment of L. paracasei subsp. paracasei BGSJ2-8 with proteinase K prior to co-aggregation tests resulted in losing co-aggregation ability. Surface properties of selected strains were analyzed by MATS (microbial adhesion to solvents) method. It was noticed that the strains with auto-aggregation ability were highly hydrophobic in comparison with aggregation-deficient ones. Comparative analyses of the surface features of strain L. paracasei subsp. paracasei BGSJ2-8 and its derivative BGSJ2-81 revealed notable difference.
PB  - Springer, New York
T2  - European Food Research and Technology
T1  - Surface properties of Lactobacillus and Leuconostoc isolates from homemade cheeses showing auto-aggregation ability
EP  - 931
IS  - 6
SP  - 925
VL  - 231
DO  - 10.1007/s00217-010-1344-1
ER  - 

@article{
author = "Živković, Milica and Jovčić, Branko and Kojić, Milan and Topisirović, Ljubiša",
year = "2010",
abstract = "Ten lactobacilli and one leuconostoc showing auto-aggregation ability were isolated from artisanal cheeses. Furthermore, non-aggregation strains were isolated from the same cheese sample, if existed. The analysis of factor(s) possibly involved in auto-aggregation was performed. The pretreatment of cells with proteinase K resulted in the disappearance of auto-aggregation ability. Moreover, cells also lost aggregation ability after three-times, successive washing in distilled water. Testing the ability of strain Lactobacillus paracasei subsp. paracasei BGSJ2-8 and its aggregation-deficient derivative BGSJ2-81 to co-aggregate with Listeria innocua ATCC33090, Escherichia coli ATCC25922 or Salmonella typhimurium TR251 showed that strain BGSJ2-8 co-aggregated with these strains, but derivative BGSJ2-81 was not. However, the treatment of L. paracasei subsp. paracasei BGSJ2-8 with proteinase K prior to co-aggregation tests resulted in losing co-aggregation ability. Surface properties of selected strains were analyzed by MATS (microbial adhesion to solvents) method. It was noticed that the strains with auto-aggregation ability were highly hydrophobic in comparison with aggregation-deficient ones. Comparative analyses of the surface features of strain L. paracasei subsp. paracasei BGSJ2-8 and its derivative BGSJ2-81 revealed notable difference.",
publisher = "Springer, New York",
journal = "European Food Research and Technology",
title = "Surface properties of Lactobacillus and Leuconostoc isolates from homemade cheeses showing auto-aggregation ability",
pages = "931-925",
number = "6",
volume = "231",
doi = "10.1007/s00217-010-1344-1"
}

Živković, M., Jovčić, B., Kojić, M.,& Topisirović, L.. (2010). Surface properties of Lactobacillus and Leuconostoc isolates from homemade cheeses showing auto-aggregation ability. in European Food Research and Technology
Springer, New York., 231(6), 925-931.
https://doi.org/10.1007/s00217-010-1344-1

Živković M, Jovčić B, Kojić M, Topisirović L. Surface properties of Lactobacillus and Leuconostoc isolates from homemade cheeses showing auto-aggregation ability. in European Food Research and Technology. 2010;231(6):925-931.
doi:10.1007/s00217-010-1344-1 .

Živković, Milica, Jovčić, Branko, Kojić, Milan, Topisirović, Ljubiša, "Surface properties of Lactobacillus and Leuconostoc isolates from homemade cheeses showing auto-aggregation ability" in European Food Research and Technology, 231, no. 6 (2010):925-931,
https://doi.org/10.1007/s00217-010-1344-1 . .