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  - 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 .