TY  - JOUR
AU  - Danilović, Bojana
AU  - Joković, Nataša
AU  - Petrović, Ljiljana
AU  - Veljović, Katarina
AU  - Tolinački, Maja
AU  - Savić, D.
PY  - 2011
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/540
AB  - Petrovska Klobasa is an artisan Serbian sausage made only from meat and spices without any additives or starter cultures. In order to characterise lactic acid bacteria (LAB) microflora, a total number of 404 LAB strains were isolated from 15 samples collected during 90 days of the fermentation and 120 days of storage of one batch of Petrovska Klobasa. The isolates were preliminarily identified by phenotypic tests and subjected to (GTG)(5)-PCR fingerprinting. Representatives of each group were identified by 165 rDNA sequencing. The results showed that among the isolates, Lactobacillus sakei and Leuconostoc mesenteroides predominate with 36.4% and 37.1% of total LAB strains, respectively. Pediococcus pentosaceus was also isolated in high proportion (18.4%) whereas Enterococcus durans and Enterococcus caseliflavus made only 1% and 6% of the total isolates, correspondingly. The analysis of vacuum packed and modified atmosphere packed (MAP) samples showed higher presence of L mesenteroides and L sakei in the total microflora.
PB  - Elsevier Sci Ltd, Oxford
T2  - Meat Science
T1  - The characterisation of lactic acid bacteria during the fermentation of an artisan Serbian sausage (Petrovska Klobasa)
EP  - 674
IS  - 4
SP  - 668
VL  - 88
DO  - 10.1016/j.meatsci.2011.02.026
ER  - 

@article{
author = "Danilović, Bojana and Joković, Nataša and Petrović, Ljiljana and Veljović, Katarina and Tolinački, Maja and Savić, D.",
year = "2011",
abstract = "Petrovska Klobasa is an artisan Serbian sausage made only from meat and spices without any additives or starter cultures. In order to characterise lactic acid bacteria (LAB) microflora, a total number of 404 LAB strains were isolated from 15 samples collected during 90 days of the fermentation and 120 days of storage of one batch of Petrovska Klobasa. The isolates were preliminarily identified by phenotypic tests and subjected to (GTG)(5)-PCR fingerprinting. Representatives of each group were identified by 165 rDNA sequencing. The results showed that among the isolates, Lactobacillus sakei and Leuconostoc mesenteroides predominate with 36.4% and 37.1% of total LAB strains, respectively. Pediococcus pentosaceus was also isolated in high proportion (18.4%) whereas Enterococcus durans and Enterococcus caseliflavus made only 1% and 6% of the total isolates, correspondingly. The analysis of vacuum packed and modified atmosphere packed (MAP) samples showed higher presence of L mesenteroides and L sakei in the total microflora.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Meat Science",
title = "The characterisation of lactic acid bacteria during the fermentation of an artisan Serbian sausage (Petrovska Klobasa)",
pages = "674-668",
number = "4",
volume = "88",
doi = "10.1016/j.meatsci.2011.02.026"
}

Danilović, B., Joković, N., Petrović, L., Veljović, K., Tolinački, M.,& Savić, D.. (2011). The characterisation of lactic acid bacteria during the fermentation of an artisan Serbian sausage (Petrovska Klobasa). in Meat Science
Elsevier Sci Ltd, Oxford., 88(4), 668-674.
https://doi.org/10.1016/j.meatsci.2011.02.026

Danilović B, Joković N, Petrović L, Veljović K, Tolinački M, Savić D. The characterisation of lactic acid bacteria during the fermentation of an artisan Serbian sausage (Petrovska Klobasa). in Meat Science. 2011;88(4):668-674.
doi:10.1016/j.meatsci.2011.02.026 .

Danilović, Bojana, Joković, Nataša, Petrović, Ljiljana, Veljović, Katarina, Tolinački, Maja, Savić, D., "The characterisation of lactic acid bacteria during the fermentation of an artisan Serbian sausage (Petrovska Klobasa)" in Meat Science, 88, no. 4 (2011):668-674,
https://doi.org/10.1016/j.meatsci.2011.02.026 . .

TY  - JOUR
AU  - Joković, Nataša
AU  - Živković, Milica
AU  - Begović, Jelena
AU  - Jovčić, Branko
AU  - Savić, Dragisa
AU  - Topisirović, Ljubiša
PY  - 2008
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/319
AB  - Kajmak is an artisanal Serbian dairy product made by fermentation of milk fat. Overall, 374 bacterial isolates were collected from six kajmak samples of different ages produced in the households located in distinct regions of Serbia. In order to identify lactic acid bacteria present in chosen samples of kajmak, total 349 Gram-positive and catalase-negative isolates were analyzed. The recognition of isolates was performed by phenotypic characterization followed by molecular identification using (GTG)(5)-PCR and sequence analysis of 16S rRNA gene. Leuconostoc mesenteroides and Enterococcus faecium were the most frequently isolated species from kajmak samples. In contrast, leuconostocs and enterococci were found in BGMK3 and BGMK1 kajmak respectively, only after using enrichment technique for isolation suggesting they are present in low numbers in these kajmaks. Lactococcus lactis, Lactococcus raffinolactis and Lactococcus garvieae were also found in those samples but in lower proportion. Results showed that Lactobacillus plantarum, Lb. paracasei and Lb. kefiri were the most frequently isolated Lactobacillus species in analyzed kajmaks.
PB  - Elsevier Science Bv, Amsterdam
T2  - International Journal of Food Microbiology
T1  - A survey of the lactic acid bacteria isolated from Serbian artisanal dairy product kajmak
EP  - 311
IS  - 3
SP  - 305
VL  - 127
DO  - 10.1016/j.ijfoodmicro.2008.07.026
ER  - 

@article{
author = "Joković, Nataša and Živković, Milica and Begović, Jelena and Jovčić, Branko and Savić, Dragisa and Topisirović, Ljubiša",
year = "2008",
abstract = "Kajmak is an artisanal Serbian dairy product made by fermentation of milk fat. Overall, 374 bacterial isolates were collected from six kajmak samples of different ages produced in the households located in distinct regions of Serbia. In order to identify lactic acid bacteria present in chosen samples of kajmak, total 349 Gram-positive and catalase-negative isolates were analyzed. The recognition of isolates was performed by phenotypic characterization followed by molecular identification using (GTG)(5)-PCR and sequence analysis of 16S rRNA gene. Leuconostoc mesenteroides and Enterococcus faecium were the most frequently isolated species from kajmak samples. In contrast, leuconostocs and enterococci were found in BGMK3 and BGMK1 kajmak respectively, only after using enrichment technique for isolation suggesting they are present in low numbers in these kajmaks. Lactococcus lactis, Lactococcus raffinolactis and Lactococcus garvieae were also found in those samples but in lower proportion. Results showed that Lactobacillus plantarum, Lb. paracasei and Lb. kefiri were the most frequently isolated Lactobacillus species in analyzed kajmaks.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "International Journal of Food Microbiology",
title = "A survey of the lactic acid bacteria isolated from Serbian artisanal dairy product kajmak",
pages = "311-305",
number = "3",
volume = "127",
doi = "10.1016/j.ijfoodmicro.2008.07.026"
}

Joković, N., Živković, M., Begović, J., Jovčić, B., Savić, D.,& Topisirović, L.. (2008). A survey of the lactic acid bacteria isolated from Serbian artisanal dairy product kajmak. in International Journal of Food Microbiology
Elsevier Science Bv, Amsterdam., 127(3), 305-311.
https://doi.org/10.1016/j.ijfoodmicro.2008.07.026

Joković N, Živković M, Begović J, Jovčić B, Savić D, Topisirović L. A survey of the lactic acid bacteria isolated from Serbian artisanal dairy product kajmak. in International Journal of Food Microbiology. 2008;127(3):305-311.
doi:10.1016/j.ijfoodmicro.2008.07.026 .

Joković, Nataša, Živković, Milica, Begović, Jelena, Jovčić, Branko, Savić, Dragisa, Topisirović, Ljubiša, "A survey of the lactic acid bacteria isolated from Serbian artisanal dairy product kajmak" in International Journal of Food Microbiology, 127, no. 3 (2008):305-311,
https://doi.org/10.1016/j.ijfoodmicro.2008.07.026 . .