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

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

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

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

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

TY  - JOUR
AU  - Terzić-Vidojević, Amarela
AU  - Lozo, Jelena
AU  - Topisirović, Ljubiša
PY  - 2009
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/397
AB  - U ovom radu su ispitivana dva sira od svežeg kravljeg mleka različitog perioda zrenja. Sirevi su uzeti iz seoskog domaćinstva u regionu Stare Planine, a proizvedeni su bez dodatka starter kulture. Iz oba sira je izolovano ukupno 106 sojeva bakterija mlečne kiseline. Sojevi su testirani klasičnim fiziološkim i API 50 CH testovima. Takođe je ispitivana proteolitička i antimikrobna aktivnost. Identifikacija bakterija mlečne kiseline je rađena rep-PCR analizom sa (GTG)5 prajmerom. Osam vrsta bakterije mlečne kiseline je izolavano iz sira BGPT9 starog četiri dana (Lactobacillus plantarum, Lactobacillus paracasei subsp. paracasei, Lactobacillus delbrueckii, Lactobacillus brevis, Enterococcus faecium, Enterococcus faecalis, Enterococcus durans i Leuconostoc garlicum), dok su u siru BGPT10 starom osam meseci bile prisutne samo dve vrste (Lactobacillus plantarum i Enterococcus faecium). Proteolitičku aktivnost je pokazalo 30 izolata iz sira BGPT9, uglavnom enterokoke. Samo jedan izolat iz sira BGPT10 (koji je pripadao vrsti Lactobacillus plantarum) je posedovao delimičnu sposobnost da hidrolizuje β- kazein. Sedam enterokoka iz sira BGPT9 i četiri enterokoke iz sira BGPT10 je proizvodilo antimikrobne substance.
AB  - In this study two raw cow's milk cheeses of a different ripening period were examined. The cheeses were taken from a country household in the region of mountain Stara Planina and manufactured without adding of starter culture. A total 106 lactic acid bacteria (LAB) strains were isolated from both cheeses. They are tested by classical physiological tests as well as by API 50 CH tests. Proteolytic and antimicrobial activities were done too. Identification of LAB isolates was done by repetitive extragenic palindromic-polimerase chain reaction (rep-PCR) with (GTG)5 primer. The LAB isolates from cheese BGPT9 (four days old) belonged to the eight species of LAB (Lactobacillus plantarum, Lactobacillus paracasei subsp. paracasei, Lactobacillus delbrueckii, Lactobacillus brevis, Enterococcus faecium, Enterococcus faecalis, Enterococcus durans and Leuconostoc garlicum), while in the BGPT10 cheese (eight months old) only two species were present (Lactobacillus plantarum and Enterococcus faecium). Proteolytic activity showed 30 LAB from BGPT9 cheese, mainly enterococci. From BGPT10 cheese only one isolate (which belonged to the Lactobacillus plantarum species) possessed partial ability to hydrolyze β-casein. Seven enterococci from BGPT9 cheese and four enterococci from BGPT10 cheese produced antimicrobial compounds.
PB  - Društvo genetičara Srbije, Beograd
T2  - Genetika-Belgrade
T1  - Dominantne bakterije mlečne kiseline u pirotskim sirevima različitog perioda zrenja proizvedenim u domaćinstvu
T1  - Dominant lactic acid bacteria in artisanal Pirot cheeses of different ripening period
EP  - 352
IS  - 3
SP  - 339
VL  - 41
DO  - 10.2298/GENSR0903341T
ER  - 

@article{
author = "Terzić-Vidojević, Amarela and Lozo, Jelena and Topisirović, Ljubiša",
year = "2009",
abstract = "U ovom radu su ispitivana dva sira od svežeg kravljeg mleka različitog perioda zrenja. Sirevi su uzeti iz seoskog domaćinstva u regionu Stare Planine, a proizvedeni su bez dodatka starter kulture. Iz oba sira je izolovano ukupno 106 sojeva bakterija mlečne kiseline. Sojevi su testirani klasičnim fiziološkim i API 50 CH testovima. Takođe je ispitivana proteolitička i antimikrobna aktivnost. Identifikacija bakterija mlečne kiseline je rađena rep-PCR analizom sa (GTG)5 prajmerom. Osam vrsta bakterije mlečne kiseline je izolavano iz sira BGPT9 starog četiri dana (Lactobacillus plantarum, Lactobacillus paracasei subsp. paracasei, Lactobacillus delbrueckii, Lactobacillus brevis, Enterococcus faecium, Enterococcus faecalis, Enterococcus durans i Leuconostoc garlicum), dok su u siru BGPT10 starom osam meseci bile prisutne samo dve vrste (Lactobacillus plantarum i Enterococcus faecium). Proteolitičku aktivnost je pokazalo 30 izolata iz sira BGPT9, uglavnom enterokoke. Samo jedan izolat iz sira BGPT10 (koji je pripadao vrsti Lactobacillus plantarum) je posedovao delimičnu sposobnost da hidrolizuje β- kazein. Sedam enterokoka iz sira BGPT9 i četiri enterokoke iz sira BGPT10 je proizvodilo antimikrobne substance., In this study two raw cow's milk cheeses of a different ripening period were examined. The cheeses were taken from a country household in the region of mountain Stara Planina and manufactured without adding of starter culture. A total 106 lactic acid bacteria (LAB) strains were isolated from both cheeses. They are tested by classical physiological tests as well as by API 50 CH tests. Proteolytic and antimicrobial activities were done too. Identification of LAB isolates was done by repetitive extragenic palindromic-polimerase chain reaction (rep-PCR) with (GTG)5 primer. The LAB isolates from cheese BGPT9 (four days old) belonged to the eight species of LAB (Lactobacillus plantarum, Lactobacillus paracasei subsp. paracasei, Lactobacillus delbrueckii, Lactobacillus brevis, Enterococcus faecium, Enterococcus faecalis, Enterococcus durans and Leuconostoc garlicum), while in the BGPT10 cheese (eight months old) only two species were present (Lactobacillus plantarum and Enterococcus faecium). Proteolytic activity showed 30 LAB from BGPT9 cheese, mainly enterococci. From BGPT10 cheese only one isolate (which belonged to the Lactobacillus plantarum species) possessed partial ability to hydrolyze β-casein. Seven enterococci from BGPT9 cheese and four enterococci from BGPT10 cheese produced antimicrobial compounds.",
publisher = "Društvo genetičara Srbije, Beograd",
journal = "Genetika-Belgrade",
title = "Dominantne bakterije mlečne kiseline u pirotskim sirevima različitog perioda zrenja proizvedenim u domaćinstvu, Dominant lactic acid bacteria in artisanal Pirot cheeses of different ripening period",
pages = "352-339",
number = "3",
volume = "41",
doi = "10.2298/GENSR0903341T"
}

Terzić-Vidojević, A., Lozo, J.,& Topisirović, L.. (2009). Dominantne bakterije mlečne kiseline u pirotskim sirevima različitog perioda zrenja proizvedenim u domaćinstvu. in Genetika-Belgrade
Društvo genetičara Srbije, Beograd., 41(3), 339-352.
https://doi.org/10.2298/GENSR0903341T

Terzić-Vidojević A, Lozo J, Topisirović L. Dominantne bakterije mlečne kiseline u pirotskim sirevima različitog perioda zrenja proizvedenim u domaćinstvu. in Genetika-Belgrade. 2009;41(3):339-352.
doi:10.2298/GENSR0903341T .

Terzić-Vidojević, Amarela, Lozo, Jelena, Topisirović, Ljubiša, "Dominantne bakterije mlečne kiseline u pirotskim sirevima različitog perioda zrenja proizvedenim u domaćinstvu" in Genetika-Belgrade, 41, no. 3 (2009):339-352,
https://doi.org/10.2298/GENSR0903341T . .