TY  - JOUR
AU  - Lozo, Jelena
AU  - Topisirović, Ljubiša
AU  - Kojić, Milan
PY  - 2021
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/1503
AB  - Microorganisms isolated from various traditionally fermented food products prepared in households without commercial starter cultures are designated as natural isolates. In addition, this term is also used for microorganisms collected from various natural habitats or products (silage, soil, manure, plant and animal material, etc.) that do not contain any commercial starters or bacterial formulations. They are characterized by unique traits that are the result of the selective pressure of environmental conditions, as well as interactions with other organisms. The synthesis of antimicrobial molecules, including bacteriocins, is an evolutionary advantage and an adaptive feature that sets them apart from other microorganisms from a common environment. This review aims to underline the knowledge of bacteriocins produced by natural isolates, with a particular emphasis on the most common location of their genes and operons, plasmids, and the importance of the relationship between the plasmidome and the adaptive potential of the isolate. Applications of bacteriocins, ranging from natural food preservatives to supplements and drugs in pharmacology and medicine, will also be addressed. The latest challenges faced by researchers in isolating new natural isolates with desired characteristics will be discussed, as well as the production of new antimicrobials, nearly one century since the first discovery of colicins in 1925.
PB  - Springer, New York
T2  - Applied Microbiology and Biotechnology
T1  - Natural bacterial isolates as an inexhaustible source of new bacteriocins
EP  - 492
IS  - 2
SP  - 477
VL  - 105
DO  - 10.1007/s00253-020-11063-3
ER  - 

@article{
author = "Lozo, Jelena and Topisirović, Ljubiša and Kojić, Milan",
year = "2021",
abstract = "Microorganisms isolated from various traditionally fermented food products prepared in households without commercial starter cultures are designated as natural isolates. In addition, this term is also used for microorganisms collected from various natural habitats or products (silage, soil, manure, plant and animal material, etc.) that do not contain any commercial starters or bacterial formulations. They are characterized by unique traits that are the result of the selective pressure of environmental conditions, as well as interactions with other organisms. The synthesis of antimicrobial molecules, including bacteriocins, is an evolutionary advantage and an adaptive feature that sets them apart from other microorganisms from a common environment. This review aims to underline the knowledge of bacteriocins produced by natural isolates, with a particular emphasis on the most common location of their genes and operons, plasmids, and the importance of the relationship between the plasmidome and the adaptive potential of the isolate. Applications of bacteriocins, ranging from natural food preservatives to supplements and drugs in pharmacology and medicine, will also be addressed. The latest challenges faced by researchers in isolating new natural isolates with desired characteristics will be discussed, as well as the production of new antimicrobials, nearly one century since the first discovery of colicins in 1925.",
publisher = "Springer, New York",
journal = "Applied Microbiology and Biotechnology",
title = "Natural bacterial isolates as an inexhaustible source of new bacteriocins",
pages = "492-477",
number = "2",
volume = "105",
doi = "10.1007/s00253-020-11063-3"
}

Lozo, J., Topisirović, L.,& Kojić, M.. (2021). Natural bacterial isolates as an inexhaustible source of new bacteriocins. in Applied Microbiology and Biotechnology
Springer, New York., 105(2), 477-492.
https://doi.org/10.1007/s00253-020-11063-3

Lozo J, Topisirović L, Kojić M. Natural bacterial isolates as an inexhaustible source of new bacteriocins. in Applied Microbiology and Biotechnology. 2021;105(2):477-492.
doi:10.1007/s00253-020-11063-3 .

Lozo, Jelena, Topisirović, Ljubiša, Kojić, Milan, "Natural bacterial isolates as an inexhaustible source of new bacteriocins" in Applied Microbiology and Biotechnology, 105, no. 2 (2021):477-492,
https://doi.org/10.1007/s00253-020-11063-3 . .

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  - https://imagine.imgge.bg.ac.rs/handle/123456789/1353
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 . .

TY  - JOUR
AU  - Suranska, Hana
AU  - Raspor, Peter
AU  - Uroić, Ksenija
AU  - Golić, Nataša
AU  - Kos, Blazenka
AU  - Mihajlović, Sanja
AU  - Begović, Jelena
AU  - Susković, Jagoda
AU  - Topisirović, Ljubiša
AU  - Cadez, Neza
PY  - 2016
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/925
AB  - Artisanal white pickled cheese of Western Serbia is a product of complex microbial community which detection by culture-dependent method only is hampered by its limitations. Thus, in the present study, we used a culture-independent, semi-quantitative technique based on construction of an internal transcribed spacer (ITS)-clone library from metagenomic DNA. This approach, based on direct DNA extraction followed by amplification of fungal internal transcribed regions (ITS) cloned into plasmid and restricted by endonucleases, revealed greater species richness in analysed cheeses and their by-products (17 species in total) compared to the more commonly used techniques of the culture-dependent method (8 species) and LSU-DGGE (10 species). The most frequently occurring yeast species which are commonly associated with cheeses production were Debaryomyces hansenii, Kluyveromyces lactis and Candida zeylanoides. On the other hand, Yarrowia lipolytica and Galactomyces geotrichum were detected only in one cheese sample. Moreover, some species, mainly moulds (Filobasidium globisporum, Cladosporium sp., Aspergillus sp. or Alternaria sp.) were identified only by culture-independent methods. The discrepancies between the techniques were confirmed by low correlation factor and by different indices of general biodiversity and dominance of species. The ITS-clone library approach provides the opportunity to analyse complex fungal communities associated with food products.
PB  - Springer, Dordrecht
T2  - Folia Microbiologica
T1  - Characterisation of the yeast and mould biota in traditional white pickled cheeses by culture-dependent and independent molecular techniques
EP  - 463
IS  - 6
SP  - 455
VL  - 61
DO  - 10.1007/s12223-016-0455-x
ER  - 

@article{
author = "Suranska, Hana and Raspor, Peter and Uroić, Ksenija and Golić, Nataša and Kos, Blazenka and Mihajlović, Sanja and Begović, Jelena and Susković, Jagoda and Topisirović, Ljubiša and Cadez, Neza",
year = "2016",
abstract = "Artisanal white pickled cheese of Western Serbia is a product of complex microbial community which detection by culture-dependent method only is hampered by its limitations. Thus, in the present study, we used a culture-independent, semi-quantitative technique based on construction of an internal transcribed spacer (ITS)-clone library from metagenomic DNA. This approach, based on direct DNA extraction followed by amplification of fungal internal transcribed regions (ITS) cloned into plasmid and restricted by endonucleases, revealed greater species richness in analysed cheeses and their by-products (17 species in total) compared to the more commonly used techniques of the culture-dependent method (8 species) and LSU-DGGE (10 species). The most frequently occurring yeast species which are commonly associated with cheeses production were Debaryomyces hansenii, Kluyveromyces lactis and Candida zeylanoides. On the other hand, Yarrowia lipolytica and Galactomyces geotrichum were detected only in one cheese sample. Moreover, some species, mainly moulds (Filobasidium globisporum, Cladosporium sp., Aspergillus sp. or Alternaria sp.) were identified only by culture-independent methods. The discrepancies between the techniques were confirmed by low correlation factor and by different indices of general biodiversity and dominance of species. The ITS-clone library approach provides the opportunity to analyse complex fungal communities associated with food products.",
publisher = "Springer, Dordrecht",
journal = "Folia Microbiologica",
title = "Characterisation of the yeast and mould biota in traditional white pickled cheeses by culture-dependent and independent molecular techniques",
pages = "463-455",
number = "6",
volume = "61",
doi = "10.1007/s12223-016-0455-x"
}

Suranska, H., Raspor, P., Uroić, K., Golić, N., Kos, B., Mihajlović, S., Begović, J., Susković, J., Topisirović, L.,& Cadez, N.. (2016). Characterisation of the yeast and mould biota in traditional white pickled cheeses by culture-dependent and independent molecular techniques. in Folia Microbiologica
Springer, Dordrecht., 61(6), 455-463.
https://doi.org/10.1007/s12223-016-0455-x

Suranska H, Raspor P, Uroić K, Golić N, Kos B, Mihajlović S, Begović J, Susković J, Topisirović L, Cadez N. Characterisation of the yeast and mould biota in traditional white pickled cheeses by culture-dependent and independent molecular techniques. in Folia Microbiologica. 2016;61(6):455-463.
doi:10.1007/s12223-016-0455-x .

Suranska, Hana, Raspor, Peter, Uroić, Ksenija, Golić, Nataša, Kos, Blazenka, Mihajlović, Sanja, Begović, Jelena, Susković, Jagoda, Topisirović, Ljubiša, Cadez, Neza, "Characterisation of the yeast and mould biota in traditional white pickled cheeses by culture-dependent and independent molecular techniques" in Folia Microbiologica, 61, no. 6 (2016):455-463,
https://doi.org/10.1007/s12223-016-0455-x . .

TY  - JOUR
AU  - Mirković, Nemanja
AU  - Radulović, Zorica
AU  - Uzelac, Gordana
AU  - Lozo, Jelena
AU  - Obradović, Dragojlo
AU  - Topisirović, Ljubiša
AU  - Kojić, Milan
PY  - 2015
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/870
AB  - Lactococcus locus ssp. lactis BGBM50, a producer of lactococcin G and aggregation-promoting factor, was isolated from selected lactic acid bacteria taken from semi-hard cheese traditionally produced in the village Zanjic, Montenegro. Strain BGBM50 harbours a number of plasmids of different sizes. Plasmid curing experiments showed that genes for bacteriocin production are located on pBM140, a plasmid 140 kb in length. PCR analysis with primers specific for lactococcin Q and G genes gave fragment of the expected size. In addition, after plasmid curing of strain BGBM50, different derivatives with altered phenotypes were obtained, among them BGBM50-34 strain, which retained bacteriocin synthesis but had enhanced aggregation ability.
PB  - University of Zagreb
T2  - Food Technology and Biotechnology
T1  - Isolation and Characterisation of Bacteriocin and Aggregation-Promoting Factor Production in Lactococcus lactis ssp lactis BGBM50 Strain
EP  - 242
IS  - 2
SP  - 237
VL  - 53
DO  - 10.17113/ftb.53.02.15.3846
ER  - 

@article{
author = "Mirković, Nemanja and Radulović, Zorica and Uzelac, Gordana and Lozo, Jelena and Obradović, Dragojlo and Topisirović, Ljubiša and Kojić, Milan",
year = "2015",
abstract = "Lactococcus locus ssp. lactis BGBM50, a producer of lactococcin G and aggregation-promoting factor, was isolated from selected lactic acid bacteria taken from semi-hard cheese traditionally produced in the village Zanjic, Montenegro. Strain BGBM50 harbours a number of plasmids of different sizes. Plasmid curing experiments showed that genes for bacteriocin production are located on pBM140, a plasmid 140 kb in length. PCR analysis with primers specific for lactococcin Q and G genes gave fragment of the expected size. In addition, after plasmid curing of strain BGBM50, different derivatives with altered phenotypes were obtained, among them BGBM50-34 strain, which retained bacteriocin synthesis but had enhanced aggregation ability.",
publisher = "University of Zagreb",
journal = "Food Technology and Biotechnology",
title = "Isolation and Characterisation of Bacteriocin and Aggregation-Promoting Factor Production in Lactococcus lactis ssp lactis BGBM50 Strain",
pages = "242-237",
number = "2",
volume = "53",
doi = "10.17113/ftb.53.02.15.3846"
}

Mirković, N., Radulović, Z., Uzelac, G., Lozo, J., Obradović, D., Topisirović, L.,& Kojić, M.. (2015). Isolation and Characterisation of Bacteriocin and Aggregation-Promoting Factor Production in Lactococcus lactis ssp lactis BGBM50 Strain. in Food Technology and Biotechnology
University of Zagreb., 53(2), 237-242.
https://doi.org/10.17113/ftb.53.02.15.3846

Mirković N, Radulović Z, Uzelac G, Lozo J, Obradović D, Topisirović L, Kojić M. Isolation and Characterisation of Bacteriocin and Aggregation-Promoting Factor Production in Lactococcus lactis ssp lactis BGBM50 Strain. in Food Technology and Biotechnology. 2015;53(2):237-242.
doi:10.17113/ftb.53.02.15.3846 .

Mirković, Nemanja, Radulović, Zorica, Uzelac, Gordana, Lozo, Jelena, Obradović, Dragojlo, Topisirović, Ljubiša, Kojić, Milan, "Isolation and Characterisation of Bacteriocin and Aggregation-Promoting Factor Production in Lactococcus lactis ssp lactis BGBM50 Strain" in Food Technology and Biotechnology, 53, no. 2 (2015):237-242,
https://doi.org/10.17113/ftb.53.02.15.3846 . .

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
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 . .

TY  - JOUR
AU  - Živković, Milica
AU  - Cadez, Neza
AU  - Uroić, Ksenija
AU  - Miljković, Marija
AU  - Tolinački, Maja
AU  - Dousova, Petra
AU  - Kos, Blazenka
AU  - Susković, Jagoda
AU  - Raspor, Peter
AU  - Topisirović, Ljubiša
AU  - Golić, Nataša
PY  - 2015
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/872
UR  - http://www.jocmr.com/fulltext/55-1410953223.pdf?1669198006
AB  - The aim of this study was to investigate the in vitro probiotic potential of dairy yeast isolates from artisanal cheeses manufactured in Serbia and Croatia.  
Methods. Twelve yeast strains isolated in from artisanal fresh soft and white brined cheeses manufactured in Serbia and Croatia were used in the study. Survival in chemically-simulated gastrointestinal conditions, adherence to epithelial intestinal cells and proliferation of gut-associated lymphoid tissue (GALT) cells were evaluated.
Results. The results revealed that two strains of Kluyvereomyces lactis ZIM 2408 and ZIM 2453 grew above one log unit ( and #916; log CFU/ml) in the complex colonic medium during 24 h of cultivation, while Torulaspora delbrueckii ZIM 2460 was the most resistant isolate in chemically-simulated conditions of gastric juice and upper intestinal tract. It was demonstrated that the strains Kluyvereomyces lactis ZIM 2408 and ZIM2441 and Saccharomyces cerevisiae ZIM 2415 were highly adhesive to Caco-2 cells, while strains Kluyvereomyces lactis ZIM 2408 and Debaryomyces hansenii ZIM 2415 exhibit the highest adhesion percentage to HT29-MTX cells. All strains significantly (p lt 0.0001) decreased the proliferation of gut-associated lymphoid tissue (GALT) cells suggesting the possible strain-specific immunomodulatory potential of the isolates. 
Conclusion. The dairy yeast isolates exhibit the strain-specific probiotic properties. Particularly, the strain K. lactis ZIM 2408 appears to be the best probiotic candidate in terms of all three criteria. Taking into account their immunomodulatory potential, the yeast isolates could be further tested for specific probiotic applications and eventually included in functional food formulated for patients suffering from diseases associated with an increased inflammatory status.
T2  - Journal of complementary medicine research
T1  - Evaluation of probiotic potential of yeasts isolated from traditional cheeses manufactured in Serbia and Croatia
EP  - 18
IS  - 1
SP  - 12
VL  - 4
DO  - 10.5455/jice.20141128051842
ER  - 

@article{
author = "Živković, Milica and Cadez, Neza and Uroić, Ksenija and Miljković, Marija and Tolinački, Maja and Dousova, Petra and Kos, Blazenka and Susković, Jagoda and Raspor, Peter and Topisirović, Ljubiša and Golić, Nataša",
year = "2015",
abstract = "The aim of this study was to investigate the in vitro probiotic potential of dairy yeast isolates from artisanal cheeses manufactured in Serbia and Croatia.  
Methods. Twelve yeast strains isolated in from artisanal fresh soft and white brined cheeses manufactured in Serbia and Croatia were used in the study. Survival in chemically-simulated gastrointestinal conditions, adherence to epithelial intestinal cells and proliferation of gut-associated lymphoid tissue (GALT) cells were evaluated.
Results. The results revealed that two strains of Kluyvereomyces lactis ZIM 2408 and ZIM 2453 grew above one log unit ( and #916; log CFU/ml) in the complex colonic medium during 24 h of cultivation, while Torulaspora delbrueckii ZIM 2460 was the most resistant isolate in chemically-simulated conditions of gastric juice and upper intestinal tract. It was demonstrated that the strains Kluyvereomyces lactis ZIM 2408 and ZIM2441 and Saccharomyces cerevisiae ZIM 2415 were highly adhesive to Caco-2 cells, while strains Kluyvereomyces lactis ZIM 2408 and Debaryomyces hansenii ZIM 2415 exhibit the highest adhesion percentage to HT29-MTX cells. All strains significantly (p lt 0.0001) decreased the proliferation of gut-associated lymphoid tissue (GALT) cells suggesting the possible strain-specific immunomodulatory potential of the isolates. 
Conclusion. The dairy yeast isolates exhibit the strain-specific probiotic properties. Particularly, the strain K. lactis ZIM 2408 appears to be the best probiotic candidate in terms of all three criteria. Taking into account their immunomodulatory potential, the yeast isolates could be further tested for specific probiotic applications and eventually included in functional food formulated for patients suffering from diseases associated with an increased inflammatory status.",
journal = "Journal of complementary medicine research",
title = "Evaluation of probiotic potential of yeasts isolated from traditional cheeses manufactured in Serbia and Croatia",
pages = "18-12",
number = "1",
volume = "4",
doi = "10.5455/jice.20141128051842"
}

Živković, M., Cadez, N., Uroić, K., Miljković, M., Tolinački, M., Dousova, P., Kos, B., Susković, J., Raspor, P., Topisirović, L.,& Golić, N.. (2015). Evaluation of probiotic potential of yeasts isolated from traditional cheeses manufactured in Serbia and Croatia. in Journal of complementary medicine research, 4(1), 12-18.
https://doi.org/10.5455/jice.20141128051842

Živković M, Cadez N, Uroić K, Miljković M, Tolinački M, Dousova P, Kos B, Susković J, Raspor P, Topisirović L, Golić N. Evaluation of probiotic potential of yeasts isolated from traditional cheeses manufactured in Serbia and Croatia. in Journal of complementary medicine research. 2015;4(1):12-18.
doi:10.5455/jice.20141128051842 .

Živković, Milica, Cadez, Neza, Uroić, Ksenija, Miljković, Marija, Tolinački, Maja, Dousova, Petra, Kos, Blazenka, Susković, Jagoda, Raspor, Peter, Topisirović, Ljubiša, Golić, Nataša, "Evaluation of probiotic potential of yeasts isolated from traditional cheeses manufactured in Serbia and Croatia" in Journal of complementary medicine research, 4, no. 1 (2015):12-18,
https://doi.org/10.5455/jice.20141128051842 . .

TY  - JOUR
AU  - Ovchinnikov, Kirill V.
AU  - Kristiansen, Per E.
AU  - Uzelac, Gordana
AU  - Topisirović, Ljubiša
AU  - Kojić, Milan
AU  - Nissen-Meyer, Jon
AU  - Nes, Ingolf F.
AU  - Diep, Dzung B.
PY  - 2014
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/750
AB  - Background: The bacteriocin LsbB targets a membrane-bound zinc-dependent peptidase. Results: The structure of LsbB was resolved by NMR. The C-terminal unstructured domains of LsbB and several other related bacteriocins were responsible for receptor binding. Conclusion: A subgroup of leaderless bacteriocins has been found to share a similar mechanism in receptor recognition. Significance: The study highlights the structure-function relationship of LsbB. LsbB is a class II leaderless lactococcal bacteriocin of 30 amino acids. In the present work, the structure and function relationship of LsbB was assessed. Structure determination by NMR spectroscopy showed that LsbB has an N-terminal -helix, whereas the C-terminal of the molecule remains unstructured. To define the receptor binding domain of LsbB, a competition assay was performed in which a systematic collection of truncated peptides of various lengths covering different parts of LsbB was used to inhibit the antimicrobial activity of LsbB. The results indicate that the outmost eight-amino acid sequence at the C-terminal end is likely to contain the receptor binding domain because only truncated fragments from this region could antagonize the antimicrobial activity of LsbB. Furthermore, alanine substitution revealed that the tryptophan in position 25 (Trp(25)) is crucial for the blocking activity of the truncated peptides, as well as for the antimicrobial activity of the full-length bacteriocin. LsbB shares significant sequence homology with five other leaderless bacteriocins, especially at their C-terminal halves where all contain a conserved KXXXGXXPWE motif, suggesting that they might recognize the same receptor as LsbB. This notion was supported by the fact that truncated peptides with sequences derived from the C-terminal regions of two LsbB-related bacteriocins inhibited the activity of LsbB, in the same manner as found with the truncated version of LsbB. Taken together, these structure-function studies provide strong evidence that the receptor-binding parts of LsbB and sequence-related bacteriocins are located in their C-terminal halves.
PB  - Amer Soc Biochemistry Molecular Biology Inc, Bethesda
T2  - Journal of Biological Chemistry
T1  - Defining the Structure and Receptor Binding Domain of the Leaderless Bacteriocin LsbB
EP  - 23845
IS  - 34
SP  - 23838
VL  - 289
DO  - 10.1074/jbc.M114.579698
ER  - 

@article{
author = "Ovchinnikov, Kirill V. and Kristiansen, Per E. and Uzelac, Gordana and Topisirović, Ljubiša and Kojić, Milan and Nissen-Meyer, Jon and Nes, Ingolf F. and Diep, Dzung B.",
year = "2014",
abstract = "Background: The bacteriocin LsbB targets a membrane-bound zinc-dependent peptidase. Results: The structure of LsbB was resolved by NMR. The C-terminal unstructured domains of LsbB and several other related bacteriocins were responsible for receptor binding. Conclusion: A subgroup of leaderless bacteriocins has been found to share a similar mechanism in receptor recognition. Significance: The study highlights the structure-function relationship of LsbB. LsbB is a class II leaderless lactococcal bacteriocin of 30 amino acids. In the present work, the structure and function relationship of LsbB was assessed. Structure determination by NMR spectroscopy showed that LsbB has an N-terminal -helix, whereas the C-terminal of the molecule remains unstructured. To define the receptor binding domain of LsbB, a competition assay was performed in which a systematic collection of truncated peptides of various lengths covering different parts of LsbB was used to inhibit the antimicrobial activity of LsbB. The results indicate that the outmost eight-amino acid sequence at the C-terminal end is likely to contain the receptor binding domain because only truncated fragments from this region could antagonize the antimicrobial activity of LsbB. Furthermore, alanine substitution revealed that the tryptophan in position 25 (Trp(25)) is crucial for the blocking activity of the truncated peptides, as well as for the antimicrobial activity of the full-length bacteriocin. LsbB shares significant sequence homology with five other leaderless bacteriocins, especially at their C-terminal halves where all contain a conserved KXXXGXXPWE motif, suggesting that they might recognize the same receptor as LsbB. This notion was supported by the fact that truncated peptides with sequences derived from the C-terminal regions of two LsbB-related bacteriocins inhibited the activity of LsbB, in the same manner as found with the truncated version of LsbB. Taken together, these structure-function studies provide strong evidence that the receptor-binding parts of LsbB and sequence-related bacteriocins are located in their C-terminal halves.",
publisher = "Amer Soc Biochemistry Molecular Biology Inc, Bethesda",
journal = "Journal of Biological Chemistry",
title = "Defining the Structure and Receptor Binding Domain of the Leaderless Bacteriocin LsbB",
pages = "23845-23838",
number = "34",
volume = "289",
doi = "10.1074/jbc.M114.579698"
}

Ovchinnikov, K. V., Kristiansen, P. E., Uzelac, G., Topisirović, L., Kojić, M., Nissen-Meyer, J., Nes, I. F.,& Diep, D. B.. (2014). Defining the Structure and Receptor Binding Domain of the Leaderless Bacteriocin LsbB. in Journal of Biological Chemistry
Amer Soc Biochemistry Molecular Biology Inc, Bethesda., 289(34), 23838-23845.
https://doi.org/10.1074/jbc.M114.579698

Ovchinnikov KV, Kristiansen PE, Uzelac G, Topisirović L, Kojić M, Nissen-Meyer J, Nes IF, Diep DB. Defining the Structure and Receptor Binding Domain of the Leaderless Bacteriocin LsbB. in Journal of Biological Chemistry. 2014;289(34):23838-23845.
doi:10.1074/jbc.M114.579698 .

Ovchinnikov, Kirill V., Kristiansen, Per E., Uzelac, Gordana, Topisirović, Ljubiša, Kojić, Milan, Nissen-Meyer, Jon, Nes, Ingolf F., Diep, Dzung B., "Defining the Structure and Receptor Binding Domain of the Leaderless Bacteriocin LsbB" in Journal of Biological Chemistry, 289, no. 34 (2014):23838-23845,
https://doi.org/10.1074/jbc.M114.579698 . .

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  - https://imagine.imgge.bg.ac.rs/handle/123456789/791
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 . .

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  - https://imagine.imgge.bg.ac.rs/handle/123456789/770
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 . .

TY  - JOUR
AU  - Joković, N.
AU  - Rajković, J.
AU  - Veljović, Katarina
AU  - Tolinački, Maja
AU  - Topisirović, Ljubiša
PY  - 2014
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/790
AB  - D -- One hundred and seventy eight isolates of lactic acid bacteria (LAB) were isolated by pour plate and enrichment techniques from a sample of milk used for kajmak production and three samples of kajmak from one month ripening period. The identification of isolates was performed by phenotypic characterization followed by molecular identification using (GTG)5-PCR and sequence analysis of 16S rRNA gene. Isolates belonged to Lactococcus lactis and Enterococcus faecium were found in milk and kajmak samples while Leuconostoc mesenteroides and Enterococcus durans were the most frequently isolated species from kajmak samples. Streptococcus thermophilus were isolated from milk sample only with enrichment technique. Further characterization of LAB isolates was done for technological properties which are important for industrial application of LAB. Strains of Lc. lactis and S. thermophilus that showed very good acidification and proteolityc activities and L. mesenteroides strains that metabolized citrate can be used in development of starter cultures for eventual industrial production of kajmak. Additionally, producers of antimicrobial compounds belonged to Lc. lactis subsp. lactis biovar. diacetylactis can be used for control of undesirable microflora in kajmak production.
PB  - Univerzitet u Nišu - Prirodno-matematički fakultet, Niš
T2  - Biologica Nyssana
T1  - D -- Screening of lactic acid bacteria isolated from Serbian kajmak for use in starter cultures
EP  - 46
IS  - 1
SP  - 37
VL  - 5
UR  - https://hdl.handle.net/21.15107/rcub_imagine_790
ER  - 

@article{
author = "Joković, N. and Rajković, J. and Veljović, Katarina and Tolinački, Maja and Topisirović, Ljubiša",
year = "2014",
abstract = "D -- One hundred and seventy eight isolates of lactic acid bacteria (LAB) were isolated by pour plate and enrichment techniques from a sample of milk used for kajmak production and three samples of kajmak from one month ripening period. The identification of isolates was performed by phenotypic characterization followed by molecular identification using (GTG)5-PCR and sequence analysis of 16S rRNA gene. Isolates belonged to Lactococcus lactis and Enterococcus faecium were found in milk and kajmak samples while Leuconostoc mesenteroides and Enterococcus durans were the most frequently isolated species from kajmak samples. Streptococcus thermophilus were isolated from milk sample only with enrichment technique. Further characterization of LAB isolates was done for technological properties which are important for industrial application of LAB. Strains of Lc. lactis and S. thermophilus that showed very good acidification and proteolityc activities and L. mesenteroides strains that metabolized citrate can be used in development of starter cultures for eventual industrial production of kajmak. Additionally, producers of antimicrobial compounds belonged to Lc. lactis subsp. lactis biovar. diacetylactis can be used for control of undesirable microflora in kajmak production.",
publisher = "Univerzitet u Nišu - Prirodno-matematički fakultet, Niš",
journal = "Biologica Nyssana",
title = "D -- Screening of lactic acid bacteria isolated from Serbian kajmak for use in starter cultures",
pages = "46-37",
number = "1",
volume = "5",
url = "https://hdl.handle.net/21.15107/rcub_imagine_790"
}

Joković, N., Rajković, J., Veljović, K., Tolinački, M.,& Topisirović, L.. (2014). D -- Screening of lactic acid bacteria isolated from Serbian kajmak for use in starter cultures. in Biologica Nyssana
Univerzitet u Nišu - Prirodno-matematički fakultet, Niš., 5(1), 37-46.
https://hdl.handle.net/21.15107/rcub_imagine_790

Joković N, Rajković J, Veljović K, Tolinački M, Topisirović L. D -- Screening of lactic acid bacteria isolated from Serbian kajmak for use in starter cultures. in Biologica Nyssana. 2014;5(1):37-46.
https://hdl.handle.net/21.15107/rcub_imagine_790 .

Joković, N., Rajković, J., Veljović, Katarina, Tolinački, Maja, Topisirović, Ljubiša, "D -- Screening of lactic acid bacteria isolated from Serbian kajmak for use in starter cultures" in Biologica Nyssana, 5, no. 1 (2014):37-46,
https://hdl.handle.net/21.15107/rcub_imagine_790 .

TY  - JOUR
AU  - Uroić, Ksenija
AU  - Živković, Milica
AU  - Kos, Blazenka
AU  - Pavunc, Andreja Lebos
AU  - Beganović, Jasna
AU  - Lukić, Jovanka
AU  - Jovčić, Branko
AU  - Filipić, Brankica
AU  - Miljković, Marija
AU  - Golić, Nataša
AU  - Topisirović, Ljubiša
AU  - Cadez, Neza
AU  - Raspor, Peter
AU  - Susković, Jagoda
PY  - 2014
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/760
AB  - The aim of this study is to gain insight into the probiotic potential of autochthonous lactic acid bacteria (LAB) isolated from artisanal fresh soft and white pickled cheeses. Eleven out of 86 LAB isolates from traditionally produced artisanal fresh soft and white pickled cheeses which survived the most rigorous simulated gastrointestinal tract conditions and did not show resistance to antibiotics were subjected to further evaluation for functional probiotic properties. The ability of the examined strains to assimilate cholesterol in the presence of bile salts was strain dependent, with the highest percentage of cholesterol assimilated by strain Lactobacillus brevis BGGO7-28 possessing S-layer proteins on its cell surface. The growth of strains with mannitol or lactulose as the only carbon source was better than with fructooligosaccharides (FOS) and inulin as prebiotic substrates, which should be considered in the production of synbiotics. Moreover, the results demonstrated that the strains were highly adhesive to human enterocyte-like Caco-2 cells and to a lesser extent to HT29-MTX cells, with the exception of strain Lb. brevis BGGO7-28, which showed similar percentage of adhesion to both cell lines. This strain was the only one with the acidic cell surface, while other examined strains have the cell surfaces with electron donor and basic properties. In addition, all selected strains decreased the proliferation of gut-associated lymphoid tissue (GALT) cells, suggesting possible immunomodulatory potential of the isolates. Finally, the number of viable cells in dry active preparations after lyophilisation depended on the lyoprotectant used (inulin, FOS or skimmed milk), as well as on the strain subjected to lyophilisation. In conclusion, the results obtained in this study demonstrate that particular dairy LAB isolates exhibit strain-specific probiotic properties. Thus, they could be further examined as part of mixed autochthonous starter cultures for traditional cheese production under controlled conditions.
PB  - University of Zagreb
T2  - Food Technology and Biotechnology
T1  - Probiotic Properties of Lactic Acid Bacteria Isolated from Croatian Fresh Soft Cheese and Serbian White Pickled Cheese
EP  - 241
IS  - 2
SP  - 232
VL  - 52
UR  - https://hdl.handle.net/21.15107/rcub_imagine_760
ER  - 

@article{
author = "Uroić, Ksenija and Živković, Milica and Kos, Blazenka and Pavunc, Andreja Lebos and Beganović, Jasna and Lukić, Jovanka and Jovčić, Branko and Filipić, Brankica and Miljković, Marija and Golić, Nataša and Topisirović, Ljubiša and Cadez, Neza and Raspor, Peter and Susković, Jagoda",
year = "2014",
abstract = "The aim of this study is to gain insight into the probiotic potential of autochthonous lactic acid bacteria (LAB) isolated from artisanal fresh soft and white pickled cheeses. Eleven out of 86 LAB isolates from traditionally produced artisanal fresh soft and white pickled cheeses which survived the most rigorous simulated gastrointestinal tract conditions and did not show resistance to antibiotics were subjected to further evaluation for functional probiotic properties. The ability of the examined strains to assimilate cholesterol in the presence of bile salts was strain dependent, with the highest percentage of cholesterol assimilated by strain Lactobacillus brevis BGGO7-28 possessing S-layer proteins on its cell surface. The growth of strains with mannitol or lactulose as the only carbon source was better than with fructooligosaccharides (FOS) and inulin as prebiotic substrates, which should be considered in the production of synbiotics. Moreover, the results demonstrated that the strains were highly adhesive to human enterocyte-like Caco-2 cells and to a lesser extent to HT29-MTX cells, with the exception of strain Lb. brevis BGGO7-28, which showed similar percentage of adhesion to both cell lines. This strain was the only one with the acidic cell surface, while other examined strains have the cell surfaces with electron donor and basic properties. In addition, all selected strains decreased the proliferation of gut-associated lymphoid tissue (GALT) cells, suggesting possible immunomodulatory potential of the isolates. Finally, the number of viable cells in dry active preparations after lyophilisation depended on the lyoprotectant used (inulin, FOS or skimmed milk), as well as on the strain subjected to lyophilisation. In conclusion, the results obtained in this study demonstrate that particular dairy LAB isolates exhibit strain-specific probiotic properties. Thus, they could be further examined as part of mixed autochthonous starter cultures for traditional cheese production under controlled conditions.",
publisher = "University of Zagreb",
journal = "Food Technology and Biotechnology",
title = "Probiotic Properties of Lactic Acid Bacteria Isolated from Croatian Fresh Soft Cheese and Serbian White Pickled Cheese",
pages = "241-232",
number = "2",
volume = "52",
url = "https://hdl.handle.net/21.15107/rcub_imagine_760"
}

Uroić, K., Živković, M., Kos, B., Pavunc, A. L., Beganović, J., Lukić, J., Jovčić, B., Filipić, B., Miljković, M., Golić, N., Topisirović, L., Cadez, N., Raspor, P.,& Susković, J.. (2014). Probiotic Properties of Lactic Acid Bacteria Isolated from Croatian Fresh Soft Cheese and Serbian White Pickled Cheese. in Food Technology and Biotechnology
University of Zagreb., 52(2), 232-241.
https://hdl.handle.net/21.15107/rcub_imagine_760

Uroić K, Živković M, Kos B, Pavunc AL, Beganović J, Lukić J, Jovčić B, Filipić B, Miljković M, Golić N, Topisirović L, Cadez N, Raspor P, Susković J. Probiotic Properties of Lactic Acid Bacteria Isolated from Croatian Fresh Soft Cheese and Serbian White Pickled Cheese. in Food Technology and Biotechnology. 2014;52(2):232-241.
https://hdl.handle.net/21.15107/rcub_imagine_760 .

Uroić, Ksenija, Živković, Milica, Kos, Blazenka, Pavunc, Andreja Lebos, Beganović, Jasna, Lukić, Jovanka, Jovčić, Branko, Filipić, Brankica, Miljković, Marija, Golić, Nataša, Topisirović, Ljubiša, Cadez, Neza, Raspor, Peter, Susković, Jagoda, "Probiotic Properties of Lactic Acid Bacteria Isolated from Croatian Fresh Soft Cheese and Serbian White Pickled Cheese" in Food Technology and Biotechnology, 52, no. 2 (2014):232-241,
https://hdl.handle.net/21.15107/rcub_imagine_760 .

TY  - JOUR
AU  - Jovčić, Branko
AU  - Lepsanović, Zorica
AU  - Begović, Jelena
AU  - Rakonjac, Bojan
AU  - Perovanović, Jelena
AU  - Topisirović, Ljubiša
AU  - Kojić, Milan
PY  - 2013
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/648
AB  - The genetic context of the bla(NDM-1) gene in the genome of Pseudomonas aeruginosa MMA83 was investigated. Sequencing of the cosmid selected for the bla(NDM-1) gene revealed the presence of two bla(NDM-1) copies in the genome of P. aeruginosa MMA83 in a unique genetic environment. Additionally, mating assays, DNA-DNA hybridization, and an S1 nuclease assay strongly suggest that the blaNDM-1 gene in P. aeruginosa MMA83 is chromosome borne.
PB  - Amer Soc Microbiology, Washington
T2  - Antimicrobial Agents and Chemotherapy
T1  - The Clinical Isolate Pseudomonas aeruginosa MMA83 Carries Two Copies of the bla(NDM-1) Gene in a Novel Genetic Context
EP  - 3407
IS  - 7
SP  - 3405
VL  - 57
DO  - 10.1128/AAC.02312-12
ER  - 

@article{
author = "Jovčić, Branko and Lepsanović, Zorica and Begović, Jelena and Rakonjac, Bojan and Perovanović, Jelena and Topisirović, Ljubiša and Kojić, Milan",
year = "2013",
abstract = "The genetic context of the bla(NDM-1) gene in the genome of Pseudomonas aeruginosa MMA83 was investigated. Sequencing of the cosmid selected for the bla(NDM-1) gene revealed the presence of two bla(NDM-1) copies in the genome of P. aeruginosa MMA83 in a unique genetic environment. Additionally, mating assays, DNA-DNA hybridization, and an S1 nuclease assay strongly suggest that the blaNDM-1 gene in P. aeruginosa MMA83 is chromosome borne.",
publisher = "Amer Soc Microbiology, Washington",
journal = "Antimicrobial Agents and Chemotherapy",
title = "The Clinical Isolate Pseudomonas aeruginosa MMA83 Carries Two Copies of the bla(NDM-1) Gene in a Novel Genetic Context",
pages = "3407-3405",
number = "7",
volume = "57",
doi = "10.1128/AAC.02312-12"
}

Jovčić, B., Lepsanović, Z., Begović, J., Rakonjac, B., Perovanović, J., Topisirović, L.,& Kojić, M.. (2013). The Clinical Isolate Pseudomonas aeruginosa MMA83 Carries Two Copies of the bla(NDM-1) Gene in a Novel Genetic Context. in Antimicrobial Agents and Chemotherapy
Amer Soc Microbiology, Washington., 57(7), 3405-3407.
https://doi.org/10.1128/AAC.02312-12

Jovčić B, Lepsanović Z, Begović J, Rakonjac B, Perovanović J, Topisirović L, Kojić M. The Clinical Isolate Pseudomonas aeruginosa MMA83 Carries Two Copies of the bla(NDM-1) Gene in a Novel Genetic Context. in Antimicrobial Agents and Chemotherapy. 2013;57(7):3405-3407.
doi:10.1128/AAC.02312-12 .

Jovčić, Branko, Lepsanović, Zorica, Begović, Jelena, Rakonjac, Bojan, Perovanović, Jelena, Topisirović, Ljubiša, Kojić, Milan, "The Clinical Isolate Pseudomonas aeruginosa MMA83 Carries Two Copies of the bla(NDM-1) Gene in a Novel Genetic Context" in Antimicrobial Agents and Chemotherapy, 57, no. 7 (2013):3405-3407,
https://doi.org/10.1128/AAC.02312-12 . .

TY  - JOUR
AU  - Filipić, Brankica
AU  - Golić, Nataša
AU  - Jovčić, Branko
AU  - Tolinački, Maja
AU  - Bay, Denice C.
AU  - Turner, Raymond J.
AU  - Antić-Stanković, Jelena
AU  - Kojić, Milan
AU  - Topisirović, Ljubiša
PY  - 2013
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/618
AB  - Functional characterization of the multidrug resistance CmbT transporter was performed in Lactococcus lactis. The cmbT gene is predicted to encode an efflux protein homologous to the multidrug resistance major facilitator superfamily. The cmbT gene (1377 bp) was cloned and overexpressed in L. lactis NZ9000. Results from cell growth studies revealed that the CmbT protein has an effect on host cell resistance to lincomycin, cholate, sulbactam, ethidium bromide, Hoechst 33342, sulfadiazine, streptomycin, rifampicin, puromycin and sulfametoxazole. Moreover, in vivo transport assays showed that overexpressed CmbT-mediated extrusion of ethidium bromide and Hoechst 33342 was higher than in the control L. lactis NZ9000 strain. CmbT-mediated extrusion of Hoechst 33342 was inhibited by the ionophores nigericin and valinomycin known to dissipate proton motive force. This indicates that CmbT-mediated extrusion is based on a drug-proton antiport mechanism. Taking together results obtained in this study, it can be concluded that CmbT is a novel major facilitator multidrug resistance transporter candidate in L. lactis, with a possible signaling role in sulfur metabolism.
PB  - Elsevier, Amsterdam
T2  - Research in Microbiology
T1  - The cmbT gene encodes a novel major facilitator multidrug resistance transporter in Lactococcus lactis
EP  - 54
IS  - 1
SP  - 46
VL  - 164
DO  - 10.1016/j.resmic.2012.09.003
ER  - 

@article{
author = "Filipić, Brankica and Golić, Nataša and Jovčić, Branko and Tolinački, Maja and Bay, Denice C. and Turner, Raymond J. and Antić-Stanković, Jelena and Kojić, Milan and Topisirović, Ljubiša",
year = "2013",
abstract = "Functional characterization of the multidrug resistance CmbT transporter was performed in Lactococcus lactis. The cmbT gene is predicted to encode an efflux protein homologous to the multidrug resistance major facilitator superfamily. The cmbT gene (1377 bp) was cloned and overexpressed in L. lactis NZ9000. Results from cell growth studies revealed that the CmbT protein has an effect on host cell resistance to lincomycin, cholate, sulbactam, ethidium bromide, Hoechst 33342, sulfadiazine, streptomycin, rifampicin, puromycin and sulfametoxazole. Moreover, in vivo transport assays showed that overexpressed CmbT-mediated extrusion of ethidium bromide and Hoechst 33342 was higher than in the control L. lactis NZ9000 strain. CmbT-mediated extrusion of Hoechst 33342 was inhibited by the ionophores nigericin and valinomycin known to dissipate proton motive force. This indicates that CmbT-mediated extrusion is based on a drug-proton antiport mechanism. Taking together results obtained in this study, it can be concluded that CmbT is a novel major facilitator multidrug resistance transporter candidate in L. lactis, with a possible signaling role in sulfur metabolism.",
publisher = "Elsevier, Amsterdam",
journal = "Research in Microbiology",
title = "The cmbT gene encodes a novel major facilitator multidrug resistance transporter in Lactococcus lactis",
pages = "54-46",
number = "1",
volume = "164",
doi = "10.1016/j.resmic.2012.09.003"
}

Filipić, B., Golić, N., Jovčić, B., Tolinački, M., Bay, D. C., Turner, R. J., Antić-Stanković, J., Kojić, M.,& Topisirović, L.. (2013). The cmbT gene encodes a novel major facilitator multidrug resistance transporter in Lactococcus lactis. in Research in Microbiology
Elsevier, Amsterdam., 164(1), 46-54.
https://doi.org/10.1016/j.resmic.2012.09.003

Filipić B, Golić N, Jovčić B, Tolinački M, Bay DC, Turner RJ, Antić-Stanković J, Kojić M, Topisirović L. The cmbT gene encodes a novel major facilitator multidrug resistance transporter in Lactococcus lactis. in Research in Microbiology. 2013;164(1):46-54.
doi:10.1016/j.resmic.2012.09.003 .

Filipić, Brankica, Golić, Nataša, Jovčić, Branko, Tolinački, Maja, Bay, Denice C., Turner, Raymond J., Antić-Stanković, Jelena, Kojić, Milan, Topisirović, Ljubiša, "The cmbT gene encodes a novel major facilitator multidrug resistance transporter in Lactococcus lactis" in Research in Microbiology, 164, no. 1 (2013):46-54,
https://doi.org/10.1016/j.resmic.2012.09.003 . .

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
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 . .

TY  - JOUR
AU  - Begović, Jelena
AU  - Jovčić, Branko
AU  - Papić-Obradović, Milena
AU  - Veljović, Katarina
AU  - Lukić, Jovanka
AU  - Kojić, Milan
AU  - Topisirović, Ljubiša
PY  - 2013
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/622
AB  - Staphylococcus epidermidis strains were isolated from the expressed human breast milk (EHM) of 14 healthy donor mothers. Genetic diversity was evaluated using RAPD-PCR REP-PCR and pulse-field gel electrophoresis (PFGE). PFGE allowed the best discrimination of the isolates, since it provided for the greatest diversity of the analyzed genomes. Among the S. epidermidis strains, resistance to gentamicin, tetracycline, erythromycin, clindamycin or vancomycin was detected, whilst four isolates were multiresistant. The results from our study demonstrate that staphylococci from EHM could be reservoirs of resistance genes, since we showed that tetK could be transferred from EHM staphylococci to Gram-negative Escherichia coli. Most of the staphylococcal strains displayed excellent proteolytic and lipolytic activities. Additionally, the presence of ica genes, which was related to their ability to form a biofilm on tissue culture plates, and the presence of virulence factors including autolysin/adhesin AtLE, point to their pathogenic potential.
PB  - Elsevier Gmbh, Munich
T2  - Microbiological Research
T1  - Genotypic diversity and virulent factors of Staphylococcus epidermidis isolated from human breast milk
EP  - 83
IS  - 2
SP  - 77
VL  - 168
DO  - 10.1016/j.micres.2012.09.004
ER  - 

@article{
author = "Begović, Jelena and Jovčić, Branko and Papić-Obradović, Milena and Veljović, Katarina and Lukić, Jovanka and Kojić, Milan and Topisirović, Ljubiša",
year = "2013",
abstract = "Staphylococcus epidermidis strains were isolated from the expressed human breast milk (EHM) of 14 healthy donor mothers. Genetic diversity was evaluated using RAPD-PCR REP-PCR and pulse-field gel electrophoresis (PFGE). PFGE allowed the best discrimination of the isolates, since it provided for the greatest diversity of the analyzed genomes. Among the S. epidermidis strains, resistance to gentamicin, tetracycline, erythromycin, clindamycin or vancomycin was detected, whilst four isolates were multiresistant. The results from our study demonstrate that staphylococci from EHM could be reservoirs of resistance genes, since we showed that tetK could be transferred from EHM staphylococci to Gram-negative Escherichia coli. Most of the staphylococcal strains displayed excellent proteolytic and lipolytic activities. Additionally, the presence of ica genes, which was related to their ability to form a biofilm on tissue culture plates, and the presence of virulence factors including autolysin/adhesin AtLE, point to their pathogenic potential.",
publisher = "Elsevier Gmbh, Munich",
journal = "Microbiological Research",
title = "Genotypic diversity and virulent factors of Staphylococcus epidermidis isolated from human breast milk",
pages = "83-77",
number = "2",
volume = "168",
doi = "10.1016/j.micres.2012.09.004"
}

Begović, J., Jovčić, B., Papić-Obradović, M., Veljović, K., Lukić, J., Kojić, M.,& Topisirović, L.. (2013). Genotypic diversity and virulent factors of Staphylococcus epidermidis isolated from human breast milk. in Microbiological Research
Elsevier Gmbh, Munich., 168(2), 77-83.
https://doi.org/10.1016/j.micres.2012.09.004

Begović J, Jovčić B, Papić-Obradović M, Veljović K, Lukić J, Kojić M, Topisirović L. Genotypic diversity and virulent factors of Staphylococcus epidermidis isolated from human breast milk. in Microbiological Research. 2013;168(2):77-83.
doi:10.1016/j.micres.2012.09.004 .

Begović, Jelena, Jovčić, Branko, Papić-Obradović, Milena, Veljović, Katarina, Lukić, Jovanka, Kojić, Milan, Topisirović, Ljubiša, "Genotypic diversity and virulent factors of Staphylococcus epidermidis isolated from human breast milk" in Microbiological Research, 168, no. 2 (2013):77-83,
https://doi.org/10.1016/j.micres.2012.09.004 . .

TY  - JOUR
AU  - Golić, Nataša
AU  - Cadez, Neza
AU  - Terzić-Vidojević, Amarela
AU  - Suranska, Hana
AU  - Beganović, Jasna
AU  - Lozo, Jelena
AU  - Kos, Blazenka
AU  - Susković, Jagoda
AU  - Raspor, Peter
AU  - Topisirović, Ljubiša
PY  - 2013
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/614
AB  - The goal of this study was the characterisation of indigenous lactic acid bacteria (LAB) and yeasts isolated from nine white pickled (BG) and nine fresh soft (ZG) artisanal cheeses collected in Serbia and Croatia. While LAB were present in all of the cheeses collected, yeasts were found in all BG cheeses but only in three ZG cheese samples. High LAB and yeast species diversity was determined (average H-L' = 0.4 and H-Y' = 0.8, respectively). The predominant LAB species in white pickled (BC) cheeses were Lactococcus lactis, Lactobacillus plantarum, and Leuconostoc mesenteroides, while in fresh soft (ZG) cheeses the most dominant LAB species were L. lactis, Enterococcus faecalis, and Leuconostoc pseudomesenteroides. Among the 20 yeast species found, Debaryomyces hansenii, Candida zeylanoides, and Torulaspora delbrueckii were found to be predominant in BC cheeses, while Yarrowia lipolytica was predominant in ZG cheeses. The characterisation of metabolic and technological potentials revealed that 53.4% of LAB isolates produced antimicrobial compounds, 44.3% of LAB strains showed proteolytic activity, while most of the yeast species possessed either lipolytic or proteolytic activity. In conclusion, the results obtained in this study showed that the composition of LAB and yeast populations in white pickled and fresh soft cheeses is region specific. The knowledge gained in this study could eventually be used to select region specific LAB and yeast strains for the production of white pickled and fresh soft artisanal cheeses with geographically specific origins under controlled conditions.
PB  - Elsevier Science Bv, Amsterdam
T2  - International Journal of Food Microbiology
T1  - Evaluation of lactic acid bacteria and yeast diversity in traditional white pickled and fresh soft cheeses from the mountain regions of Serbia and lowland regions of Croatia
EP  - 300
IS  - 2
SP  - 294
VL  - 166
DO  - 10.1016/j.ijfoodmicro.2013.05.032
ER  - 

@article{
author = "Golić, Nataša and Cadez, Neza and Terzić-Vidojević, Amarela and Suranska, Hana and Beganović, Jasna and Lozo, Jelena and Kos, Blazenka and Susković, Jagoda and Raspor, Peter and Topisirović, Ljubiša",
year = "2013",
abstract = "The goal of this study was the characterisation of indigenous lactic acid bacteria (LAB) and yeasts isolated from nine white pickled (BG) and nine fresh soft (ZG) artisanal cheeses collected in Serbia and Croatia. While LAB were present in all of the cheeses collected, yeasts were found in all BG cheeses but only in three ZG cheese samples. High LAB and yeast species diversity was determined (average H-L' = 0.4 and H-Y' = 0.8, respectively). The predominant LAB species in white pickled (BC) cheeses were Lactococcus lactis, Lactobacillus plantarum, and Leuconostoc mesenteroides, while in fresh soft (ZG) cheeses the most dominant LAB species were L. lactis, Enterococcus faecalis, and Leuconostoc pseudomesenteroides. Among the 20 yeast species found, Debaryomyces hansenii, Candida zeylanoides, and Torulaspora delbrueckii were found to be predominant in BC cheeses, while Yarrowia lipolytica was predominant in ZG cheeses. The characterisation of metabolic and technological potentials revealed that 53.4% of LAB isolates produced antimicrobial compounds, 44.3% of LAB strains showed proteolytic activity, while most of the yeast species possessed either lipolytic or proteolytic activity. In conclusion, the results obtained in this study showed that the composition of LAB and yeast populations in white pickled and fresh soft cheeses is region specific. The knowledge gained in this study could eventually be used to select region specific LAB and yeast strains for the production of white pickled and fresh soft artisanal cheeses with geographically specific origins under controlled conditions.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "International Journal of Food Microbiology",
title = "Evaluation of lactic acid bacteria and yeast diversity in traditional white pickled and fresh soft cheeses from the mountain regions of Serbia and lowland regions of Croatia",
pages = "300-294",
number = "2",
volume = "166",
doi = "10.1016/j.ijfoodmicro.2013.05.032"
}

Golić, N., Cadez, N., Terzić-Vidojević, A., Suranska, H., Beganović, J., Lozo, J., Kos, B., Susković, J., Raspor, P.,& Topisirović, L.. (2013). Evaluation of lactic acid bacteria and yeast diversity in traditional white pickled and fresh soft cheeses from the mountain regions of Serbia and lowland regions of Croatia. in International Journal of Food Microbiology
Elsevier Science Bv, Amsterdam., 166(2), 294-300.
https://doi.org/10.1016/j.ijfoodmicro.2013.05.032

Golić N, Cadez N, Terzić-Vidojević A, Suranska H, Beganović J, Lozo J, Kos B, Susković J, Raspor P, Topisirović L. Evaluation of lactic acid bacteria and yeast diversity in traditional white pickled and fresh soft cheeses from the mountain regions of Serbia and lowland regions of Croatia. in International Journal of Food Microbiology. 2013;166(2):294-300.
doi:10.1016/j.ijfoodmicro.2013.05.032 .

Golić, Nataša, Cadez, Neza, Terzić-Vidojević, Amarela, Suranska, Hana, Beganović, Jasna, Lozo, Jelena, Kos, Blazenka, Susković, Jagoda, Raspor, Peter, Topisirović, Ljubiša, "Evaluation of lactic acid bacteria and yeast diversity in traditional white pickled and fresh soft cheeses from the mountain regions of Serbia and lowland regions of Croatia" in International Journal of Food Microbiology, 166, no. 2 (2013):294-300,
https://doi.org/10.1016/j.ijfoodmicro.2013.05.032 . .

TY  - JOUR
AU  - Uzelac, Gordana
AU  - Kojić, Milan
AU  - Lozo, Jelena
AU  - Aleksandrzak-Piekarczyk, Tamara
AU  - Gabrielsen, Christina
AU  - Kristensen, Tom
AU  - Nes, Ingolf F.
AU  - Diep, Dzung B.
AU  - Topisirović, Ljubiša
PY  - 2013
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/703
AB  - Lactococcus lactis subsp. lactis BGMN1-5 produces a leaderless class II bacteriocin called LsbB. To identify the receptor for LsbB, a cosmid library of the LsbB-sensitive strain BGMN1-596 was constructed. About 150 cosmid clones were individually isolated and transferred to LsbB-resistant mutants of BGMN1-596. Cosmid pAZILcos/MN2, carrying a 40-kb insert, was found to restore LsbB sensitivity in LsbB-resistant mutants. Further subcloning revealed that a 1.9-kb fragment, containing only one open reading frame, was sufficient to restore sensitivity. The fragment contains the gene yvjB coding for a Zn-dependent membrane-bound metallopeptidase, suggesting that this gene may serve as the receptor for LsbB. Further support for this notion derives from several independent experiments: (i) whole-genome sequencing confirmed that all LsbB-resistant mutants contain mutations in yvjB; (ii) disruption of yvjB by direct gene knockout rendered sensitive strains BGMN1-596 and IL1403 resistant to LsbB; and (iii) most compellingly, heterologous expression of yvjB in naturally resistant strains of other species, such as Lactobacillus paracasei and Enterococcus faecalis, also rendered them sensitive to the bacteriocin. To our knowledge, this is the first time a membrane-bound peptidase gene has been shown to be involved in bacteriocin sensitivity in target cells. We also demonstrated a novel successful approach for identifying bacteriocin receptors.
PB  - Amer Soc Microbiology, Washington
T2  - Journal of Bacteriology
T1  - A Zn-Dependent Metallopeptidase Is Responsible for Sensitivity to LsbB, a Class II Leaderless Bacteriocin of Lactococcus lactis subsp lactis BGMN1-5
EP  - 5621
IS  - 24
SP  - 5614
VL  - 195
DO  - 10.1128/JB.00859-13
ER  - 

@article{
author = "Uzelac, Gordana and Kojić, Milan and Lozo, Jelena and Aleksandrzak-Piekarczyk, Tamara and Gabrielsen, Christina and Kristensen, Tom and Nes, Ingolf F. and Diep, Dzung B. and Topisirović, Ljubiša",
year = "2013",
abstract = "Lactococcus lactis subsp. lactis BGMN1-5 produces a leaderless class II bacteriocin called LsbB. To identify the receptor for LsbB, a cosmid library of the LsbB-sensitive strain BGMN1-596 was constructed. About 150 cosmid clones were individually isolated and transferred to LsbB-resistant mutants of BGMN1-596. Cosmid pAZILcos/MN2, carrying a 40-kb insert, was found to restore LsbB sensitivity in LsbB-resistant mutants. Further subcloning revealed that a 1.9-kb fragment, containing only one open reading frame, was sufficient to restore sensitivity. The fragment contains the gene yvjB coding for a Zn-dependent membrane-bound metallopeptidase, suggesting that this gene may serve as the receptor for LsbB. Further support for this notion derives from several independent experiments: (i) whole-genome sequencing confirmed that all LsbB-resistant mutants contain mutations in yvjB; (ii) disruption of yvjB by direct gene knockout rendered sensitive strains BGMN1-596 and IL1403 resistant to LsbB; and (iii) most compellingly, heterologous expression of yvjB in naturally resistant strains of other species, such as Lactobacillus paracasei and Enterococcus faecalis, also rendered them sensitive to the bacteriocin. To our knowledge, this is the first time a membrane-bound peptidase gene has been shown to be involved in bacteriocin sensitivity in target cells. We also demonstrated a novel successful approach for identifying bacteriocin receptors.",
publisher = "Amer Soc Microbiology, Washington",
journal = "Journal of Bacteriology",
title = "A Zn-Dependent Metallopeptidase Is Responsible for Sensitivity to LsbB, a Class II Leaderless Bacteriocin of Lactococcus lactis subsp lactis BGMN1-5",
pages = "5621-5614",
number = "24",
volume = "195",
doi = "10.1128/JB.00859-13"
}

Uzelac, G., Kojić, M., Lozo, J., Aleksandrzak-Piekarczyk, T., Gabrielsen, C., Kristensen, T., Nes, I. F., Diep, D. B.,& Topisirović, L.. (2013). A Zn-Dependent Metallopeptidase Is Responsible for Sensitivity to LsbB, a Class II Leaderless Bacteriocin of Lactococcus lactis subsp lactis BGMN1-5. in Journal of Bacteriology
Amer Soc Microbiology, Washington., 195(24), 5614-5621.
https://doi.org/10.1128/JB.00859-13

Uzelac G, Kojić M, Lozo J, Aleksandrzak-Piekarczyk T, Gabrielsen C, Kristensen T, Nes IF, Diep DB, Topisirović L. A Zn-Dependent Metallopeptidase Is Responsible for Sensitivity to LsbB, a Class II Leaderless Bacteriocin of Lactococcus lactis subsp lactis BGMN1-5. in Journal of Bacteriology. 2013;195(24):5614-5621.
doi:10.1128/JB.00859-13 .

Uzelac, Gordana, Kojić, Milan, Lozo, Jelena, Aleksandrzak-Piekarczyk, Tamara, Gabrielsen, Christina, Kristensen, Tom, Nes, Ingolf F., Diep, Dzung B., Topisirović, Ljubiša, "A Zn-Dependent Metallopeptidase Is Responsible for Sensitivity to LsbB, a Class II Leaderless Bacteriocin of Lactococcus lactis subsp lactis BGMN1-5" in Journal of Bacteriology, 195, no. 24 (2013):5614-5621,
https://doi.org/10.1128/JB.00859-13 . .

TY  - JOUR
AU  - Filipić, Brankica
AU  - Jovčić, Branko
AU  - Uzelac, Gordana
AU  - Miljković, Marija
AU  - Antić-Stanković, Jelena
AU  - Topisirović, Ljubiša
AU  - Golić, Nataša
PY  - 2013
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/638
AB  - U ovom radu je izučavan uticaj povećane ekspresije cmbT gena, odgovornog za sintezu CmbT MDR transportera, na rast Lactococcus lactis. L. lactis pripada grupi bakterija mlečne kiseline (BMK) i ima veliku primenu u prehrambenoj industriji kao starter kultura. CmbT transporter je nedavno okarakterisan MDR protein soja L. lactis, koji doprinosi rezistenciji na različite toksične agense kao i na neke klinički značajne antibiotike. U ovom radu je cmbT gen višestruko eksprimiran u soju L. lactis NZ9000 dodavanjem nizina kao inducera. Povećana ekspresija cmbT gena je praćena metodom reverzne transkripcije (RT-PCR). Pokazano je da se nakon dodatka subinhibitornih koncentracija nizina u medijum za rast povećava količina sintetisane informacione RNK specifične za cmbT gen. Rast soja L. lactis NZ9000/pCT50, u kome je višestruko eksprimiran cmbT gen i L. lactis NZ9000 kontrolnog soja praćen je u bogatom i hemijski definisanom medijumu u prisustvu samo metionina (0.084 mM) ili kombinacije metionina i cisteina (8.4 mM i 8.2 mM). Praćene su krive rasta oba soja, a nakon izračunavanja odgovarajućih vremena generacije, rezultati su pokazali da L. lactis NZ9000/pCT50, brže raste u odnosu na kontrolni soj. Uočena razlika je najverovatnije posledica aktivnosti CmbT transportera koji doprinosi izbacivanju toksičnih agenasa iz ćelije i na taj način poboljšava adaptivne sposobnosti bakterije koja ga eksprimira i daje joj selektivnu prednost.
AB  - The influence of the over-expression of CmbT multidrug resistance transporter on the growth rate of Lactococcus lactis NZ9000 was studied. L. lactis is a lactic acid bacteria (LAB) widely used as a starter culture in dairy industry. Recently characterized CmbT MDR transporter in L. lactis confers resistance to a wide variety of toxic compounds as well as to some clinically relevant antibiotics. In this study, the cmbT gene was over-expressed in the strain L. lactis NZ9000 in the presence of nisin inducer. Over-expression of the cmbT gene in L. lactis NZ9000 was followed by RT-PCR. The obtained results showed that the cmbT gene was successfully over-expressed by addition of sub-inhibitory amounts of nisin. Growth curves of L. lactis NZ9000/pCT50 over-expressing the cmbT gene and L. lactis NZ9000 control strain were followed in the rich medium as well as in the chemically defined medium in the presence solely of methionine (0.084 mM) or mix of methionine and cysteine (8.4 mM and 8.2 mM, respectively). Resulting doubling times revealed that L. lactis NZ9000/pCT50 had higher growth rate comparing to the control strain. This could be a consequence of the CmbT efflux activity, which improves the fitness of the host bacterium through the elimination of toxic compounds from the cell.
PB  - Društvo genetičara Srbije, Beograd
T2  - Genetika-Belgrade
T1  - Uticaj povećane ekspresije CmbT MDR transportera na rast Lactococcus lactis
T1  - Over-expressed CmbT multidrug resistance transporter improves the fitness of Lactococcus lactis
EP  - 206
IS  - 1
SP  - 197
VL  - 45
DO  - 10.2298/GENSR1301197F
ER  - 

@article{
author = "Filipić, Brankica and Jovčić, Branko and Uzelac, Gordana and Miljković, Marija and Antić-Stanković, Jelena and Topisirović, Ljubiša and Golić, Nataša",
year = "2013",
abstract = "U ovom radu je izučavan uticaj povećane ekspresije cmbT gena, odgovornog za sintezu CmbT MDR transportera, na rast Lactococcus lactis. L. lactis pripada grupi bakterija mlečne kiseline (BMK) i ima veliku primenu u prehrambenoj industriji kao starter kultura. CmbT transporter je nedavno okarakterisan MDR protein soja L. lactis, koji doprinosi rezistenciji na različite toksične agense kao i na neke klinički značajne antibiotike. U ovom radu je cmbT gen višestruko eksprimiran u soju L. lactis NZ9000 dodavanjem nizina kao inducera. Povećana ekspresija cmbT gena je praćena metodom reverzne transkripcije (RT-PCR). Pokazano je da se nakon dodatka subinhibitornih koncentracija nizina u medijum za rast povećava količina sintetisane informacione RNK specifične za cmbT gen. Rast soja L. lactis NZ9000/pCT50, u kome je višestruko eksprimiran cmbT gen i L. lactis NZ9000 kontrolnog soja praćen je u bogatom i hemijski definisanom medijumu u prisustvu samo metionina (0.084 mM) ili kombinacije metionina i cisteina (8.4 mM i 8.2 mM). Praćene su krive rasta oba soja, a nakon izračunavanja odgovarajućih vremena generacije, rezultati su pokazali da L. lactis NZ9000/pCT50, brže raste u odnosu na kontrolni soj. Uočena razlika je najverovatnije posledica aktivnosti CmbT transportera koji doprinosi izbacivanju toksičnih agenasa iz ćelije i na taj način poboljšava adaptivne sposobnosti bakterije koja ga eksprimira i daje joj selektivnu prednost., The influence of the over-expression of CmbT multidrug resistance transporter on the growth rate of Lactococcus lactis NZ9000 was studied. L. lactis is a lactic acid bacteria (LAB) widely used as a starter culture in dairy industry. Recently characterized CmbT MDR transporter in L. lactis confers resistance to a wide variety of toxic compounds as well as to some clinically relevant antibiotics. In this study, the cmbT gene was over-expressed in the strain L. lactis NZ9000 in the presence of nisin inducer. Over-expression of the cmbT gene in L. lactis NZ9000 was followed by RT-PCR. The obtained results showed that the cmbT gene was successfully over-expressed by addition of sub-inhibitory amounts of nisin. Growth curves of L. lactis NZ9000/pCT50 over-expressing the cmbT gene and L. lactis NZ9000 control strain were followed in the rich medium as well as in the chemically defined medium in the presence solely of methionine (0.084 mM) or mix of methionine and cysteine (8.4 mM and 8.2 mM, respectively). Resulting doubling times revealed that L. lactis NZ9000/pCT50 had higher growth rate comparing to the control strain. This could be a consequence of the CmbT efflux activity, which improves the fitness of the host bacterium through the elimination of toxic compounds from the cell.",
publisher = "Društvo genetičara Srbije, Beograd",
journal = "Genetika-Belgrade",
title = "Uticaj povećane ekspresije CmbT MDR transportera na rast Lactococcus lactis, Over-expressed CmbT multidrug resistance transporter improves the fitness of Lactococcus lactis",
pages = "206-197",
number = "1",
volume = "45",
doi = "10.2298/GENSR1301197F"
}

Filipić, B., Jovčić, B., Uzelac, G., Miljković, M., Antić-Stanković, J., Topisirović, L.,& Golić, N.. (2013). Uticaj povećane ekspresije CmbT MDR transportera na rast Lactococcus lactis. in Genetika-Belgrade
Društvo genetičara Srbije, Beograd., 45(1), 197-206.
https://doi.org/10.2298/GENSR1301197F

Filipić B, Jovčić B, Uzelac G, Miljković M, Antić-Stanković J, Topisirović L, Golić N. Uticaj povećane ekspresije CmbT MDR transportera na rast Lactococcus lactis. in Genetika-Belgrade. 2013;45(1):197-206.
doi:10.2298/GENSR1301197F .

Filipić, Brankica, Jovčić, Branko, Uzelac, Gordana, Miljković, Marija, Antić-Stanković, Jelena, Topisirović, Ljubiša, Golić, Nataša, "Uticaj povećane ekspresije CmbT MDR transportera na rast Lactococcus lactis" in Genetika-Belgrade, 45, no. 1 (2013):197-206,
https://doi.org/10.2298/GENSR1301197F . .

TY  - JOUR
AU  - Lukić, Jovanka
AU  - Strahinić, Ivana
AU  - Milenković, Marina
AU  - Golić, Nataša
AU  - Kojić, Milan
AU  - Topisirović, Ljubiša
AU  - Begović, Jelena
PY  - 2013
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/657
AB  - The present study was carried out to test the colonic mucosal response of rats to oral supplementation with Lactobacillus fermentum BGHI14 and to correlate the tissue reaction to trinitrobenzenesulfonate (TNBS)-induced colitis with mucosal barrier alterations caused by bacterial ingestion. An immune cell-mediated reaction of healthy colonic tissue was noticed after bacterial feeding. After prolonged bacterial treatment, the observed reaction had retreated to normality, but the mRNA levels of proinflammatory cytokines interleukin-1 beta (IL-1 beta) and tumor necrosis factor alpha (TNF-alpha) remained elevated. These data point to the chronic low-grade inflammation that could be caused by long-term probiotic consumption. Although no detrimental effects of bacterial pretreatment were noticed in colitic rats, at least in the acute state of disease, the results obtained in our study point to the necessity of reassessment of existing data on the safety of probiotic preparations. Additionally, probiotic effects in experimental colitis models might depend on time coordination of disease induction with treatment duration.
PB  - Amer Soc Microbiology, Washington
T2  - Applied and Environmental Microbiology
T1  - Interaction of Lactobacillus fermentum BGHI14 with Rat Colonic Mucosa: Implications for Colitis Induction
EP  - 5744
IS  - 18
SP  - 5735
VL  - 79
DO  - 10.1128/AEM.01807-13
ER  - 

@article{
author = "Lukić, Jovanka and Strahinić, Ivana and Milenković, Marina and Golić, Nataša and Kojić, Milan and Topisirović, Ljubiša and Begović, Jelena",
year = "2013",
abstract = "The present study was carried out to test the colonic mucosal response of rats to oral supplementation with Lactobacillus fermentum BGHI14 and to correlate the tissue reaction to trinitrobenzenesulfonate (TNBS)-induced colitis with mucosal barrier alterations caused by bacterial ingestion. An immune cell-mediated reaction of healthy colonic tissue was noticed after bacterial feeding. After prolonged bacterial treatment, the observed reaction had retreated to normality, but the mRNA levels of proinflammatory cytokines interleukin-1 beta (IL-1 beta) and tumor necrosis factor alpha (TNF-alpha) remained elevated. These data point to the chronic low-grade inflammation that could be caused by long-term probiotic consumption. Although no detrimental effects of bacterial pretreatment were noticed in colitic rats, at least in the acute state of disease, the results obtained in our study point to the necessity of reassessment of existing data on the safety of probiotic preparations. Additionally, probiotic effects in experimental colitis models might depend on time coordination of disease induction with treatment duration.",
publisher = "Amer Soc Microbiology, Washington",
journal = "Applied and Environmental Microbiology",
title = "Interaction of Lactobacillus fermentum BGHI14 with Rat Colonic Mucosa: Implications for Colitis Induction",
pages = "5744-5735",
number = "18",
volume = "79",
doi = "10.1128/AEM.01807-13"
}

Lukić, J., Strahinić, I., Milenković, M., Golić, N., Kojić, M., Topisirović, L.,& Begović, J.. (2013). Interaction of Lactobacillus fermentum BGHI14 with Rat Colonic Mucosa: Implications for Colitis Induction. in Applied and Environmental Microbiology
Amer Soc Microbiology, Washington., 79(18), 5735-5744.
https://doi.org/10.1128/AEM.01807-13

Lukić J, Strahinić I, Milenković M, Golić N, Kojić M, Topisirović L, Begović J. Interaction of Lactobacillus fermentum BGHI14 with Rat Colonic Mucosa: Implications for Colitis Induction. in Applied and Environmental Microbiology. 2013;79(18):5735-5744.
doi:10.1128/AEM.01807-13 .

Lukić, Jovanka, Strahinić, Ivana, Milenković, Marina, Golić, Nataša, Kojić, Milan, Topisirović, Ljubiša, Begović, Jelena, "Interaction of Lactobacillus fermentum BGHI14 with Rat Colonic Mucosa: Implications for Colitis Induction" in Applied and Environmental Microbiology, 79, no. 18 (2013):5735-5744,
https://doi.org/10.1128/AEM.01807-13 . .

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
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_imagine_669
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_imagine_669"
}

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_imagine_669

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_imagine_669 .

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_imagine_669 .

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
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 . .

TY  - JOUR
AU  - Terzić-Vidojević, Amarela
AU  - Tolinački, Maja
AU  - Živković, Milica
AU  - Veljović, Katarina
AU  - Jovanović, Snežana
AU  - Macej, Ognjen
AU  - Topisirović, Ljubiša
PY  - 2013
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/696
AB  - The aim of this study is the isolation, characterization and identification of autochthonous lactic acid bacteria (LAB) from artisanal Vlasina raw goat's milk cheese for the selection of potential starter cultures. Soft white Vlasina cheese was manufactured at a household on the Stara Planina Mountain using traditional techniques without starter cultures. One hundred and forty nine LAB isolates were collected from two samples of Vlasina cheese, designated as BGVL2 (5 days old) and BGVL2a (15 days old). The population of LAB in the cheese samples was characterized by phenotype-based assays and presumptively identified using repetitive element palindromic polymerase chain reaction (rep-PCR) with the primer (GTG)(5). Results were confirmed by 16S rDNA sequencing. Among the BGVL2 isolates (56), the most numerous LAB species were Leuconostoc pseudomesenteroides (27) and Lactococcus lactis (26). In 15-day-old BGVL2a (93 isolates), Lactobacillus plantarum (33), Enterococcus durans (26) and Pediococcus pentosaceus (14) were predominant. Lc. lactis ssp. lactis BGVL2-8 showed good acidification ability and the ability to produce antimicrobial compounds, Lb. plantarum BGVL2a-18 had good proteolytic ability and produced exo-polysaccharides, while BGVL2-29 and BGVL2-63, which belonged to the species Ln. pseudomesenteroides, utilized citrate and produced diacetyl and acetoin. They appeared to be suitable candidates for inclusion in the starter culture. This study contributed to the understanding of the role of autochthonous LAB in the quality of artisanal cheese and the possibility of using the selected LAB as potential starter cultures for cheese making under controlled conditions.
PB  - Faculty Food Technology Biotechnology, Zagreb
T2  - Food Technology and Biotechnology
T1  - Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures
EP  - 563
IS  - 4
SP  - 554
VL  - 51
UR  - https://hdl.handle.net/21.15107/rcub_imagine_696
ER  - 

@article{
author = "Terzić-Vidojević, Amarela and Tolinački, Maja and Živković, Milica and Veljović, Katarina and Jovanović, Snežana and Macej, Ognjen and Topisirović, Ljubiša",
year = "2013",
abstract = "The aim of this study is the isolation, characterization and identification of autochthonous lactic acid bacteria (LAB) from artisanal Vlasina raw goat's milk cheese for the selection of potential starter cultures. Soft white Vlasina cheese was manufactured at a household on the Stara Planina Mountain using traditional techniques without starter cultures. One hundred and forty nine LAB isolates were collected from two samples of Vlasina cheese, designated as BGVL2 (5 days old) and BGVL2a (15 days old). The population of LAB in the cheese samples was characterized by phenotype-based assays and presumptively identified using repetitive element palindromic polymerase chain reaction (rep-PCR) with the primer (GTG)(5). Results were confirmed by 16S rDNA sequencing. Among the BGVL2 isolates (56), the most numerous LAB species were Leuconostoc pseudomesenteroides (27) and Lactococcus lactis (26). In 15-day-old BGVL2a (93 isolates), Lactobacillus plantarum (33), Enterococcus durans (26) and Pediococcus pentosaceus (14) were predominant. Lc. lactis ssp. lactis BGVL2-8 showed good acidification ability and the ability to produce antimicrobial compounds, Lb. plantarum BGVL2a-18 had good proteolytic ability and produced exo-polysaccharides, while BGVL2-29 and BGVL2-63, which belonged to the species Ln. pseudomesenteroides, utilized citrate and produced diacetyl and acetoin. They appeared to be suitable candidates for inclusion in the starter culture. This study contributed to the understanding of the role of autochthonous LAB in the quality of artisanal cheese and the possibility of using the selected LAB as potential starter cultures for cheese making under controlled conditions.",
publisher = "Faculty Food Technology Biotechnology, Zagreb",
journal = "Food Technology and Biotechnology",
title = "Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures",
pages = "563-554",
number = "4",
volume = "51",
url = "https://hdl.handle.net/21.15107/rcub_imagine_696"
}

Terzić-Vidojević, A., Tolinački, M., Živković, M., Veljović, K., Jovanović, S., Macej, O.,& Topisirović, L.. (2013). Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures. in Food Technology and Biotechnology
Faculty Food Technology Biotechnology, Zagreb., 51(4), 554-563.
https://hdl.handle.net/21.15107/rcub_imagine_696

Terzić-Vidojević A, Tolinački M, Živković M, Veljović K, Jovanović S, Macej O, Topisirović L. Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures. in Food Technology and Biotechnology. 2013;51(4):554-563.
https://hdl.handle.net/21.15107/rcub_imagine_696 .

Terzić-Vidojević, Amarela, Tolinački, Maja, Živković, Milica, Veljović, Katarina, Jovanović, Snežana, Macej, Ognjen, Topisirović, Ljubiša, "Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures" in Food Technology and Biotechnology, 51, no. 4 (2013):554-563,
https://hdl.handle.net/21.15107/rcub_imagine_696 .

TY  - JOUR
AU  - Živković, Milica
AU  - Lopez, Patricia
AU  - Strahinić, Ivana
AU  - Suarez, Ana
AU  - Kojić, Milan
AU  - Fernandez-Garcia, Maria
AU  - Topisirović, Ljubiša
AU  - Golić, Nataša
AU  - Ruas-Madiedo, Patricia
PY  - 2012
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/568
AB  - Traditional fermented foods are the best source for the isolation of strains with specific traits to act as functional starters and to keep the biodiversity of the culture collections. Besides, these strains could be used in the formulation of foods claimed to promote health benefits, i.e. those containing probiotic microorganisms. For the rational selection of strains acting as probiotics, several in vitro tests have been proposed. In the current study, we have characterized the probiotic potential of the strain Lactobacillus paraplanta rum BGCG11, isolated from a Serbian soft, white, homemade cheese, which is able to produce a "ropy" exopolysaccharide (EPS). Three novobiocin derivative strains, which have lost the ropy phenotype, were characterized as well in order to determine the putative role of the EPS in the probiotic potential. Under chemically gastrointestinal conditions, all strains were able to survive around 1-2% (10(6)-10(7) cfu/ml cultivable bacteria) only when they were included in a food matrix (1% skimmed milk). The strains were more resistant to acid conditions than to bile salts and gastric or pancreatic enzymes, which could be due to a pre-adaptation of the parental strain to acidic conditions in the cheese habitat. The ropy EPS did not improve the survival of the producing strain. On the contrary, the presence of an EPS layer surrounding the strain BGCG11 hindered its adhesion to the three epithelial intestinal cell lines tested, since the adhesion of the three non-ropy derivatives was higher than the parental one and also than that of the reference strain Lactobacillus rhamnosus CC. Aiming to propose a potential target application of these strains as probiotics, the cytokine production of peripheral blood mononuclear cells (PBMC) was analyzed. The EPS-producing L paraplantarum BGCG11 strain showed an anti-inflammatory or immunosuppressor profile whereas the non-ropy derivative strains induced higher pro-inflammatory response. In addition, when PBMC were stimulated with increasing concentrations of the purified ropy EPS (1, 10 and 100 mu g/ml) the cytokine profile was similar to that obtained with the EPS-producing lactobacilli, therefore pointing to a putative role of this biopolymer in its immune response.
PB  - Elsevier, Amsterdam
T2  - International Journal of Food Microbiology
T1  - Characterisation of the exopolysaccharide (EPS)-producing Lactobacillus paraplantarum BGCG11 and its non-EPS producing derivative strains as potential probiotics
EP  - 162
IS  - 2
SP  - 155
VL  - 158
DO  - 10.1016/j.ijfoodmicro.2012.07.015
ER  - 

@article{
author = "Živković, Milica and Lopez, Patricia and Strahinić, Ivana and Suarez, Ana and Kojić, Milan and Fernandez-Garcia, Maria and Topisirović, Ljubiša and Golić, Nataša and Ruas-Madiedo, Patricia",
year = "2012",
abstract = "Traditional fermented foods are the best source for the isolation of strains with specific traits to act as functional starters and to keep the biodiversity of the culture collections. Besides, these strains could be used in the formulation of foods claimed to promote health benefits, i.e. those containing probiotic microorganisms. For the rational selection of strains acting as probiotics, several in vitro tests have been proposed. In the current study, we have characterized the probiotic potential of the strain Lactobacillus paraplanta rum BGCG11, isolated from a Serbian soft, white, homemade cheese, which is able to produce a "ropy" exopolysaccharide (EPS). Three novobiocin derivative strains, which have lost the ropy phenotype, were characterized as well in order to determine the putative role of the EPS in the probiotic potential. Under chemically gastrointestinal conditions, all strains were able to survive around 1-2% (10(6)-10(7) cfu/ml cultivable bacteria) only when they were included in a food matrix (1% skimmed milk). The strains were more resistant to acid conditions than to bile salts and gastric or pancreatic enzymes, which could be due to a pre-adaptation of the parental strain to acidic conditions in the cheese habitat. The ropy EPS did not improve the survival of the producing strain. On the contrary, the presence of an EPS layer surrounding the strain BGCG11 hindered its adhesion to the three epithelial intestinal cell lines tested, since the adhesion of the three non-ropy derivatives was higher than the parental one and also than that of the reference strain Lactobacillus rhamnosus CC. Aiming to propose a potential target application of these strains as probiotics, the cytokine production of peripheral blood mononuclear cells (PBMC) was analyzed. The EPS-producing L paraplantarum BGCG11 strain showed an anti-inflammatory or immunosuppressor profile whereas the non-ropy derivative strains induced higher pro-inflammatory response. In addition, when PBMC were stimulated with increasing concentrations of the purified ropy EPS (1, 10 and 100 mu g/ml) the cytokine profile was similar to that obtained with the EPS-producing lactobacilli, therefore pointing to a putative role of this biopolymer in its immune response.",
publisher = "Elsevier, Amsterdam",
journal = "International Journal of Food Microbiology",
title = "Characterisation of the exopolysaccharide (EPS)-producing Lactobacillus paraplantarum BGCG11 and its non-EPS producing derivative strains as potential probiotics",
pages = "162-155",
number = "2",
volume = "158",
doi = "10.1016/j.ijfoodmicro.2012.07.015"
}

Živković, M., Lopez, P., Strahinić, I., Suarez, A., Kojić, M., Fernandez-Garcia, M., Topisirović, L., Golić, N.,& Ruas-Madiedo, P.. (2012). Characterisation of the exopolysaccharide (EPS)-producing Lactobacillus paraplantarum BGCG11 and its non-EPS producing derivative strains as potential probiotics. in International Journal of Food Microbiology
Elsevier, Amsterdam., 158(2), 155-162.
https://doi.org/10.1016/j.ijfoodmicro.2012.07.015

Živković M, Lopez P, Strahinić I, Suarez A, Kojić M, Fernandez-Garcia M, Topisirović L, Golić N, Ruas-Madiedo P. Characterisation of the exopolysaccharide (EPS)-producing Lactobacillus paraplantarum BGCG11 and its non-EPS producing derivative strains as potential probiotics. in International Journal of Food Microbiology. 2012;158(2):155-162.
doi:10.1016/j.ijfoodmicro.2012.07.015 .

Živković, Milica, Lopez, Patricia, Strahinić, Ivana, Suarez, Ana, Kojić, Milan, Fernandez-Garcia, Maria, Topisirović, Ljubiša, Golić, Nataša, Ruas-Madiedo, Patricia, "Characterisation of the exopolysaccharide (EPS)-producing Lactobacillus paraplantarum BGCG11 and its non-EPS producing derivative strains as potential probiotics" in International Journal of Food Microbiology, 158, no. 2 (2012):155-162,
https://doi.org/10.1016/j.ijfoodmicro.2012.07.015 . .

TY  - JOUR
AU  - Lukić, Jovanka
AU  - Strahinić, Ivana
AU  - Jovčić, Branko
AU  - Filipić, Brankica
AU  - Topisirović, Ljubiša
AU  - Kojić, Milan
AU  - Begović, Jelena
PY  - 2012
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/594
AB  - Adhesion of bacteria to mucosal surfaces and epithelial cells is one of the key features for the selection of probiotics. In this study, we assessed the adhesion property of Lactococcus lactis subsp. lactis BGKP1 based on its strong autoaggregation phenotype and the presence of the mucin binding protein (MbpL). Genes involved in aggregation (aggL) and possible interaction with mucin (mbpL), present on the same plasmid pKP1, were previously separately cloned in the plasmid pAZIL. In vivo and in vitro experiments revealed potentially different physiological roles of these two proteins in the process of adherence to the intestine during the passage of the strain through the gastrointestinal tract. We correlated the in vitro and in vivo aggregation of the BGKP1-20 carrying plasmid with aggL to binding to the colonic mucus through nonspecific hydrophobic interactions. The expression of AggL on the bacterial cell surface significantly increased the hydrophobicity of the strain. On the other hand, the presence of AggL in the strain reduced its ability to adhere to the ileum. Moreover, MbpL protein showed an affinity to bind gastric type mucin proteins such as MUC5AC. This protein did not contribute to the binding of the strain to the ileal or colonic part of the intestine. Different potential functions of lactococcal AggL and MbpL proteins in the process of adhesion to the gastrointestinal tract are proposed.
PB  - Amer Soc Microbiology, Washington
T2  - Applied and Environmental Microbiology
T1  - Different Roles for Lactococcal Aggregation Factor and Mucin Binding Protein in Adhesion to Gastrointestinal Mucosa
EP  - 8000
IS  - 22
SP  - 7993
VL  - 78
DO  - 10.1128/AEM.02141-12
ER  - 

@article{
author = "Lukić, Jovanka and Strahinić, Ivana and Jovčić, Branko and Filipić, Brankica and Topisirović, Ljubiša and Kojić, Milan and Begović, Jelena",
year = "2012",
abstract = "Adhesion of bacteria to mucosal surfaces and epithelial cells is one of the key features for the selection of probiotics. In this study, we assessed the adhesion property of Lactococcus lactis subsp. lactis BGKP1 based on its strong autoaggregation phenotype and the presence of the mucin binding protein (MbpL). Genes involved in aggregation (aggL) and possible interaction with mucin (mbpL), present on the same plasmid pKP1, were previously separately cloned in the plasmid pAZIL. In vivo and in vitro experiments revealed potentially different physiological roles of these two proteins in the process of adherence to the intestine during the passage of the strain through the gastrointestinal tract. We correlated the in vitro and in vivo aggregation of the BGKP1-20 carrying plasmid with aggL to binding to the colonic mucus through nonspecific hydrophobic interactions. The expression of AggL on the bacterial cell surface significantly increased the hydrophobicity of the strain. On the other hand, the presence of AggL in the strain reduced its ability to adhere to the ileum. Moreover, MbpL protein showed an affinity to bind gastric type mucin proteins such as MUC5AC. This protein did not contribute to the binding of the strain to the ileal or colonic part of the intestine. Different potential functions of lactococcal AggL and MbpL proteins in the process of adhesion to the gastrointestinal tract are proposed.",
publisher = "Amer Soc Microbiology, Washington",
journal = "Applied and Environmental Microbiology",
title = "Different Roles for Lactococcal Aggregation Factor and Mucin Binding Protein in Adhesion to Gastrointestinal Mucosa",
pages = "8000-7993",
number = "22",
volume = "78",
doi = "10.1128/AEM.02141-12"
}

Lukić, J., Strahinić, I., Jovčić, B., Filipić, B., Topisirović, L., Kojić, M.,& Begović, J.. (2012). Different Roles for Lactococcal Aggregation Factor and Mucin Binding Protein in Adhesion to Gastrointestinal Mucosa. in Applied and Environmental Microbiology
Amer Soc Microbiology, Washington., 78(22), 7993-8000.
https://doi.org/10.1128/AEM.02141-12

Lukić J, Strahinić I, Jovčić B, Filipić B, Topisirović L, Kojić M, Begović J. Different Roles for Lactococcal Aggregation Factor and Mucin Binding Protein in Adhesion to Gastrointestinal Mucosa. in Applied and Environmental Microbiology. 2012;78(22):7993-8000.
doi:10.1128/AEM.02141-12 .

Lukić, Jovanka, Strahinić, Ivana, Jovčić, Branko, Filipić, Brankica, Topisirović, Ljubiša, Kojić, Milan, Begović, Jelena, "Different Roles for Lactococcal Aggregation Factor and Mucin Binding Protein in Adhesion to Gastrointestinal Mucosa" in Applied and Environmental Microbiology, 78, no. 22 (2012):7993-8000,
https://doi.org/10.1128/AEM.02141-12 . .

TY  - JOUR
AU  - Tolinački, Maja
AU  - Lozo, Jelena
AU  - Veljović, Katarina
AU  - Kojić, Milan
AU  - Fira, Đorđe
AU  - Topisirović, Ljubiša
PY  - 2012
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/556
AB  - Cilj ove studije je izučavanje antimikrobnog potencijala 52 prirodna izolata vrste L. casei/paracasei. Učestalost gena koji kodiraju BacSJ (bacSJ2-8/bacSJ2-8i genski klaster), acidocin 8912 (acdT), ABC-transporter (abcT) i pomoćni protein (acc) su takođe izučavani. Genski klaster bacSJ2-8/bacSJ2-8i prisutan je kod 49 (94.23%), a acdT kod 41 (78.85%) od 52 testirana soja. Četrdeset sojeva (76.92%) poseduje oba analizirana gena. Interesantno je da samo 17 sojeva (32.69%) koji poseduju bacSJ2-8/bacSJ2-8i genski klaster i/ili acdT gen proizvode bakteriocine. Soj L. paracasei BGNK1-62 poseduje bacSJ2-8/bacSJ2-8i genski klaster, ali ne proizvodi bakteriocin BacSJ što je verovatno posledica nedostatka abcT i acc gena. Nakon transformacije soja BGNK1-62 konstruktom pA2A koji poseduje abcT i acc gene ostvarena je proizvodnja bakteriocina BacSJ. Osim toga, utvrđeno je da soj L. paracasei BGGR2-66 proizvodi nov bakteriocin označen kao BacGR, koji je biohemijski okarakterisan, a određena je i njegova N-terminalna sekvenca.
AB  - The aim of this study was to investigate the antimicrobial potential of 52 natural isolates of Lactobacillus casei/paracasei. The incidence of relevant genes encoding BacSJ (bacSJ2-8/bacSJ2-8i gene cluster), acidocin 8912 (acdT), ABC-transporter (abcT) and accessory protein (acc) was also studied. These genes were found to be widespread amongst the analyzed L. casei/paracasei strains. The bacSJ2-8/bacSJ2-8i gene cluster was present in 49 (94.23%) and acdT in 41 (78.85%) of the 52 tested strains. Forty of these strains (76.92%) harbored both analyzed genes. Interestingly, only 17 strains (32.69%) with the bacSJ2-8/bacSJ2-8i gene cluster and/or the acdT gene showed bacteriocin production. Strain L. paracasei BGNK1-62 contained the bacSJ2-8/bacSJ2-8i gene cluster, but did not produce bacteriocin BacSJ possibly due to absence of the abcT and acc genes. Hence, these genes were introduced into BGNK1-62 by transformation with constructed plasmid pA2A, after which BacSJ was produced. In addition, it was found that L. paracasei BGGR2-66 produced new bacteriocin designated as BacGR that was biochemically characterized and its N- terminal sequence was determined.
PB  - Društvo genetičara Srbije, Beograd
T2  - Genetika-Belgrade
T1  - Izučavanje antimikrobnog potencijala prirodnih izolata Lactobacillus casei/paracasei grupe
T1  - Examination of antimicrobial potential in natural isolates of lactobacillus casei/paracasei group
EP  - 677
IS  - 3
SP  - 661
VL  - 44
DO  - 10.2298/GENSR1203661T
ER  - 

@article{
author = "Tolinački, Maja and Lozo, Jelena and Veljović, Katarina and Kojić, Milan and Fira, Đorđe and Topisirović, Ljubiša",
year = "2012",
abstract = "Cilj ove studije je izučavanje antimikrobnog potencijala 52 prirodna izolata vrste L. casei/paracasei. Učestalost gena koji kodiraju BacSJ (bacSJ2-8/bacSJ2-8i genski klaster), acidocin 8912 (acdT), ABC-transporter (abcT) i pomoćni protein (acc) su takođe izučavani. Genski klaster bacSJ2-8/bacSJ2-8i prisutan je kod 49 (94.23%), a acdT kod 41 (78.85%) od 52 testirana soja. Četrdeset sojeva (76.92%) poseduje oba analizirana gena. Interesantno je da samo 17 sojeva (32.69%) koji poseduju bacSJ2-8/bacSJ2-8i genski klaster i/ili acdT gen proizvode bakteriocine. Soj L. paracasei BGNK1-62 poseduje bacSJ2-8/bacSJ2-8i genski klaster, ali ne proizvodi bakteriocin BacSJ što je verovatno posledica nedostatka abcT i acc gena. Nakon transformacije soja BGNK1-62 konstruktom pA2A koji poseduje abcT i acc gene ostvarena je proizvodnja bakteriocina BacSJ. Osim toga, utvrđeno je da soj L. paracasei BGGR2-66 proizvodi nov bakteriocin označen kao BacGR, koji je biohemijski okarakterisan, a određena je i njegova N-terminalna sekvenca., The aim of this study was to investigate the antimicrobial potential of 52 natural isolates of Lactobacillus casei/paracasei. The incidence of relevant genes encoding BacSJ (bacSJ2-8/bacSJ2-8i gene cluster), acidocin 8912 (acdT), ABC-transporter (abcT) and accessory protein (acc) was also studied. These genes were found to be widespread amongst the analyzed L. casei/paracasei strains. The bacSJ2-8/bacSJ2-8i gene cluster was present in 49 (94.23%) and acdT in 41 (78.85%) of the 52 tested strains. Forty of these strains (76.92%) harbored both analyzed genes. Interestingly, only 17 strains (32.69%) with the bacSJ2-8/bacSJ2-8i gene cluster and/or the acdT gene showed bacteriocin production. Strain L. paracasei BGNK1-62 contained the bacSJ2-8/bacSJ2-8i gene cluster, but did not produce bacteriocin BacSJ possibly due to absence of the abcT and acc genes. Hence, these genes were introduced into BGNK1-62 by transformation with constructed plasmid pA2A, after which BacSJ was produced. In addition, it was found that L. paracasei BGGR2-66 produced new bacteriocin designated as BacGR that was biochemically characterized and its N- terminal sequence was determined.",
publisher = "Društvo genetičara Srbije, Beograd",
journal = "Genetika-Belgrade",
title = "Izučavanje antimikrobnog potencijala prirodnih izolata Lactobacillus casei/paracasei grupe, Examination of antimicrobial potential in natural isolates of lactobacillus casei/paracasei group",
pages = "677-661",
number = "3",
volume = "44",
doi = "10.2298/GENSR1203661T"
}

Tolinački, M., Lozo, J., Veljović, K., Kojić, M., Fira, Đ.,& Topisirović, L.. (2012). Izučavanje antimikrobnog potencijala prirodnih izolata Lactobacillus casei/paracasei grupe. in Genetika-Belgrade
Društvo genetičara Srbije, Beograd., 44(3), 661-677.
https://doi.org/10.2298/GENSR1203661T

Tolinački M, Lozo J, Veljović K, Kojić M, Fira Đ, Topisirović L. Izučavanje antimikrobnog potencijala prirodnih izolata Lactobacillus casei/paracasei grupe. in Genetika-Belgrade. 2012;44(3):661-677.
doi:10.2298/GENSR1203661T .

Tolinački, Maja, Lozo, Jelena, Veljović, Katarina, Kojić, Milan, Fira, Đorđe, Topisirović, Ljubiša, "Izučavanje antimikrobnog potencijala prirodnih izolata Lactobacillus casei/paracasei grupe" in Genetika-Belgrade, 44, no. 3 (2012):661-677,
https://doi.org/10.2298/GENSR1203661T . .