TY  - JOUR
AU  - Popović, Nikola
AU  - Stevanović, Dušan
AU  - Radojević, Dušan
AU  - Veljović, Katarina
AU  - Đokić, Jelena
AU  - Golić, Nataša
AU  - Terzić-Vidojević, Amarela
PY  - 2023
UR  - https://www.mdpi.com/2076-2607/11/12/2844
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/2209
AB  - This study aimed to explore the probiogenomic characteristics of artisanal bacteriocin-producing Enterococcus faecium BGZLM1-5 and its potential application in reducing Listeria monocytogenes in a milk model. The BGZLM1-5 strain was isolated from raw cow’s milk from households in the Zlatar Mountain region. The whole genome sequencing approach and bioinformatics analyses reveal that the strain BGZLM1-5 is non-pathogenic to humans. Bacteriocin-containing supernatant was thermally stable and antimicrobial activity retained 75% of the initial activity compared with that of the control after treatment at 90 °C for 30 min. Antimicrobial activity maintained relative stability at pH 3–11 and retained 62.5% of the initial activity compared with that of the control after treatment at pH 1, 2, and 12. The highest activity of the partially purified bacteriocin was obtained after precipitation at 40% saturation with ammonium sulfate and further purification by mixing with chloroform. Applying 3% and 5% (v/v) of the bacteriocin-containing supernatant and 0.5% (v/v) of the partially purified bacteriocin decreased the viable number of L. monocytogenes ATCC19111 after three days of milk storage by 23.5%, 63.5%, and 58.9%, respectively.
T2  - Microorganisms
T1  - Insight into the Postbiotic Potential of the Autochthonous Bacteriocin-Producing Enterococcus faecium BGZLM1-5 in the Reduction in the Abundance of Listeria monocytogenes ATCC19111 in a Milk Model
IS  - 12
SP  - 2844
VL  - 11
DO  - 10.3390/microorganisms11122844
ER  - 

@article{
author = "Popović, Nikola and Stevanović, Dušan and Radojević, Dušan and Veljović, Katarina and Đokić, Jelena and Golić, Nataša and Terzić-Vidojević, Amarela",
year = "2023",
abstract = "This study aimed to explore the probiogenomic characteristics of artisanal bacteriocin-producing Enterococcus faecium BGZLM1-5 and its potential application in reducing Listeria monocytogenes in a milk model. The BGZLM1-5 strain was isolated from raw cow’s milk from households in the Zlatar Mountain region. The whole genome sequencing approach and bioinformatics analyses reveal that the strain BGZLM1-5 is non-pathogenic to humans. Bacteriocin-containing supernatant was thermally stable and antimicrobial activity retained 75% of the initial activity compared with that of the control after treatment at 90 °C for 30 min. Antimicrobial activity maintained relative stability at pH 3–11 and retained 62.5% of the initial activity compared with that of the control after treatment at pH 1, 2, and 12. The highest activity of the partially purified bacteriocin was obtained after precipitation at 40% saturation with ammonium sulfate and further purification by mixing with chloroform. Applying 3% and 5% (v/v) of the bacteriocin-containing supernatant and 0.5% (v/v) of the partially purified bacteriocin decreased the viable number of L. monocytogenes ATCC19111 after three days of milk storage by 23.5%, 63.5%, and 58.9%, respectively.",
journal = "Microorganisms",
title = "Insight into the Postbiotic Potential of the Autochthonous Bacteriocin-Producing Enterococcus faecium BGZLM1-5 in the Reduction in the Abundance of Listeria monocytogenes ATCC19111 in a Milk Model",
number = "12",
pages = "2844",
volume = "11",
doi = "10.3390/microorganisms11122844"
}

Popović, N., Stevanović, D., Radojević, D., Veljović, K., Đokić, J., Golić, N.,& Terzić-Vidojević, A.. (2023). Insight into the Postbiotic Potential of the Autochthonous Bacteriocin-Producing Enterococcus faecium BGZLM1-5 in the Reduction in the Abundance of Listeria monocytogenes ATCC19111 in a Milk Model. in Microorganisms, 11(12), 2844.
https://doi.org/10.3390/microorganisms11122844

Popović N, Stevanović D, Radojević D, Veljović K, Đokić J, Golić N, Terzić-Vidojević A. Insight into the Postbiotic Potential of the Autochthonous Bacteriocin-Producing Enterococcus faecium BGZLM1-5 in the Reduction in the Abundance of Listeria monocytogenes ATCC19111 in a Milk Model. in Microorganisms. 2023;11(12):2844.
doi:10.3390/microorganisms11122844 .

Popović, Nikola, Stevanović, Dušan, Radojević, Dušan, Veljović, Katarina, Đokić, Jelena, Golić, Nataša, Terzić-Vidojević, Amarela, "Insight into the Postbiotic Potential of the Autochthonous Bacteriocin-Producing Enterococcus faecium BGZLM1-5 in the Reduction in the Abundance of Listeria monocytogenes ATCC19111 in a Milk Model" in Microorganisms, 11, no. 12 (2023):2844,
https://doi.org/10.3390/microorganisms11122844 . .

TY  - JOUR
AU  - Tomić, Jelena
AU  - Dapčević-Hadnađev, Tamara
AU  - Škrobot, Dubravka
AU  - Maravić, Nikola
AU  - Popović, Nikola
AU  - Stevanović, Dušan
AU  - Hadnađev, Miroslav
PY  - 2023
UR  - https://www.sciencedirect.com/science/article/pii/S0023643823000609
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/2241
AB  - In this study changes during fermentation of spontaneously fermented modern and ancient (spelt, emmer, and khorasan) wheat sourdoughs and their feasibility to act as leavening agents in breadmaking were evaluated. During 6 h of fermentation, sourdough was characterized for lactic acid bacteria and yeasts counts, pH, total titratable acidity (TTA), proteolytic activity, rheological and electrophoretic profiles. The effects of 25 and 50 g/100g sourdough addition on physico-chemical and sensory properties of refined wheat flour bread were also investigated. Although in all sourdoughs a pH drop, increase in proteolytic activity, gliadin and glutenin degradation with fermentation were recorded, due to different flour composition and microbial activity, tested sourdoughs significantly differed in rheological properties and breadmaking quality. Wheat sourdough being characterized by the highest acidification, increase in proteolytic activity, and the most extensive hydrolysis of gliadins, resulted in bread with the lowest specific volume and hardest crumb texture. Emmer sourdough, having the highest TTA, ash and wet gluten content, exhibited the highest extensibility, the least pronounced changes in proteolytic activity and the electrophoretic pattern which produced bread with the highest volume and softest texture. In general, ancient wheat varieties have shown great potential in sourdough breadmaking in comparison to modern wheat.
T2  - LWT
T1  - Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties
SP  - 114482
VL  - 175
DO  - 10.1016/j.lwt.2023.114482
ER  - 

@article{
author = "Tomić, Jelena and Dapčević-Hadnađev, Tamara and Škrobot, Dubravka and Maravić, Nikola and Popović, Nikola and Stevanović, Dušan and Hadnađev, Miroslav",
year = "2023",
abstract = "In this study changes during fermentation of spontaneously fermented modern and ancient (spelt, emmer, and khorasan) wheat sourdoughs and their feasibility to act as leavening agents in breadmaking were evaluated. During 6 h of fermentation, sourdough was characterized for lactic acid bacteria and yeasts counts, pH, total titratable acidity (TTA), proteolytic activity, rheological and electrophoretic profiles. The effects of 25 and 50 g/100g sourdough addition on physico-chemical and sensory properties of refined wheat flour bread were also investigated. Although in all sourdoughs a pH drop, increase in proteolytic activity, gliadin and glutenin degradation with fermentation were recorded, due to different flour composition and microbial activity, tested sourdoughs significantly differed in rheological properties and breadmaking quality. Wheat sourdough being characterized by the highest acidification, increase in proteolytic activity, and the most extensive hydrolysis of gliadins, resulted in bread with the lowest specific volume and hardest crumb texture. Emmer sourdough, having the highest TTA, ash and wet gluten content, exhibited the highest extensibility, the least pronounced changes in proteolytic activity and the electrophoretic pattern which produced bread with the highest volume and softest texture. In general, ancient wheat varieties have shown great potential in sourdough breadmaking in comparison to modern wheat.",
journal = "LWT",
title = "Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties",
pages = "114482",
volume = "175",
doi = "10.1016/j.lwt.2023.114482"
}

Tomić, J., Dapčević-Hadnađev, T., Škrobot, D., Maravić, N., Popović, N., Stevanović, D.,& Hadnađev, M.. (2023). Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties. in LWT, 175, 114482.
https://doi.org/10.1016/j.lwt.2023.114482

Tomić J, Dapčević-Hadnađev T, Škrobot D, Maravić N, Popović N, Stevanović D, Hadnađev M. Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties. in LWT. 2023;175:114482.
doi:10.1016/j.lwt.2023.114482 .

Tomić, Jelena, Dapčević-Hadnađev, Tamara, Škrobot, Dubravka, Maravić, Nikola, Popović, Nikola, Stevanović, Dušan, Hadnađev, Miroslav, "Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties" in LWT, 175 (2023):114482,
https://doi.org/10.1016/j.lwt.2023.114482 . .