TY  - CONF
AU  - Vasić, Dušan
AU  - Paunović, Dragana
AU  - Špirović Trifunović, Bojana
AU  - Miladinović, Jelena
AU  - Vujošević, Lazar
AU  - Pećinar, Ilinka
AU  - Popović-Đorđević, Jelena
PY  - 2020
UR  - https://agris.fao.org/agris-search/search.do?recordID=RS2021000066
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/1861
AB  - Rosehip seeds represent waste material which is obtained duringthe production of jams, marmalades, juices, teas, etc. Two methods were used forthe extraction of fatty acids from rosehip seeds: ultrasound-assisted extractioncombined with organic solvent extraction (UAE/OSCE) and organic solventconventional extraction (OSCE). Different solvent-to-sample ratio was used. Theidentification and quantitation of fatty acids was done by gas chromatography witha flame ionization detector (GC/FID). Applied methods yielded different types offatty acids, with stearic acid and linoleic acid, as the most abundant ones.
AB  - Semenke šipurka predstavljaju otpadni materijal, bogat uljem, koji nastaje tokom proizvodnje džemova, marmelada, sokova, čajeva itd. Za ekstrakciju masnih kiselina iz semenki šipurka korišćene su dve metode: ultrazvučna ekstrakcija u kombinaciji sa ekstrakcijom organskim rastvaračem (UZE/KEOR)i konvencionalna ekstrakcija organskim rastvaračem (KEOR). Korišćeni su različiti odnosi zapremine rastvarača i mase uzoraka. Identifikacija i kvantifikacija masnih kiselina izvršena je metodom gasne hromatografije sa plameno-jonizujućim detektorom (GC/FID). Primenjenim ekstrakcionim metodama dobijene su različite masne kiseline, od kojih su stearinska i linolna bile najzastupljenije.
PB  - Čačak :  Agronomski fakultet
C3  - XXV Savetovanje o biotehnologiji
T1  - Preliminary assessment of fatty acid profile in rosehip seeds: application of ultrasound-assisted extraction
T1  - Preliminarno ispitivanje sastava masnih kiselina u semenkama šipurka: primena ultrazvučne ekstrakcije
EP  - 548
IS  - 2
SP  - 543
UR  - https://hdl.handle.net/21.15107/rcub_imagine_1861
ER  - 

@conference{
author = "Vasić, Dušan and Paunović, Dragana and Špirović Trifunović, Bojana and Miladinović, Jelena and Vujošević, Lazar and Pećinar, Ilinka and Popović-Đorđević, Jelena",
year = "2020",
abstract = "Rosehip seeds represent waste material which is obtained duringthe production of jams, marmalades, juices, teas, etc. Two methods were used forthe extraction of fatty acids from rosehip seeds: ultrasound-assisted extractioncombined with organic solvent extraction (UAE/OSCE) and organic solventconventional extraction (OSCE). Different solvent-to-sample ratio was used. Theidentification and quantitation of fatty acids was done by gas chromatography witha flame ionization detector (GC/FID). Applied methods yielded different types offatty acids, with stearic acid and linoleic acid, as the most abundant ones., Semenke šipurka predstavljaju otpadni materijal, bogat uljem, koji nastaje tokom proizvodnje džemova, marmelada, sokova, čajeva itd. Za ekstrakciju masnih kiselina iz semenki šipurka korišćene su dve metode: ultrazvučna ekstrakcija u kombinaciji sa ekstrakcijom organskim rastvaračem (UZE/KEOR)i konvencionalna ekstrakcija organskim rastvaračem (KEOR). Korišćeni su različiti odnosi zapremine rastvarača i mase uzoraka. Identifikacija i kvantifikacija masnih kiselina izvršena je metodom gasne hromatografije sa plameno-jonizujućim detektorom (GC/FID). Primenjenim ekstrakcionim metodama dobijene su različite masne kiseline, od kojih su stearinska i linolna bile najzastupljenije.",
publisher = "Čačak :  Agronomski fakultet",
journal = "XXV Savetovanje o biotehnologiji",
title = "Preliminary assessment of fatty acid profile in rosehip seeds: application of ultrasound-assisted extraction, Preliminarno ispitivanje sastava masnih kiselina u semenkama šipurka: primena ultrazvučne ekstrakcije",
pages = "548-543",
number = "2",
url = "https://hdl.handle.net/21.15107/rcub_imagine_1861"
}

Vasić, D., Paunović, D., Špirović Trifunović, B., Miladinović, J., Vujošević, L., Pećinar, I.,& Popović-Đorđević, J.. (2020). Preliminary assessment of fatty acid profile in rosehip seeds: application of ultrasound-assisted extraction. in XXV Savetovanje o biotehnologiji
Čačak :  Agronomski fakultet.(2), 543-548.
https://hdl.handle.net/21.15107/rcub_imagine_1861

Vasić D, Paunović D, Špirović Trifunović B, Miladinović J, Vujošević L, Pećinar I, Popović-Đorđević J. Preliminary assessment of fatty acid profile in rosehip seeds: application of ultrasound-assisted extraction. in XXV Savetovanje o biotehnologiji. 2020;(2):543-548.
https://hdl.handle.net/21.15107/rcub_imagine_1861 .

Vasić, Dušan, Paunović, Dragana, Špirović Trifunović, Bojana, Miladinović, Jelena, Vujošević, Lazar, Pećinar, Ilinka, Popović-Đorđević, Jelena, "Preliminary assessment of fatty acid profile in rosehip seeds: application of ultrasound-assisted extraction" in XXV Savetovanje o biotehnologiji, no. 2 (2020):543-548,
https://hdl.handle.net/21.15107/rcub_imagine_1861 .

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 .