LABBANK – THE FIRST BIOBANK OFAUTOCHTHONOUS PROBIOTIC LACTIC ACID BACTERIA
Autori
Živković, Milica![](/themes/Mirageimagine/images/orcid.png)
Veljović, Katarina
![](/themes/Mirageimagine/images/orcid.png)
Tolinački, Maja
![](/themes/Mirageimagine/images/orcid.png)
Radojević, Dušan
![](/themes/Mirageimagine/images/orcid.png)
Popović, Nikola
![](/themes/Mirageimagine/images/orcid.png)
Strahinić, Ivana
![](/themes/Mirageimagine/images/orcid.png)
Golić, Nataša
![](/themes/Mirageimagine/images/orcid.png)
Terzić-Vidojević, Amarela
![](/themes/Mirageimagine/images/orcid.png)
Ostala autorstva
Pešić, MirjanaStanojević, Slađana
Konferencijski prilog (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Lactic acid bacteria (LAB) are a group of bacteria that are generally recognized as safe (GRAS) and
are widely used in fermented foods. They are widespread in nature mainly in raw milk and dairy
products. The indigenous microbiota of raw milk directly affects the sensory properties of the raw
milk products. The WHO recommends to the use of fermented dairy, meat and vegetables products
in the daily diet, as LAB have a great impact on human health.
Group for Probiotics and Microbiota – Host Interaction within the Institute of Molecular Genetics
and Genetic Engineering, University of Belgrade has a large collection of LAB (about 5000 various
strains) isolated from artisanal autochthonous dairy products produced in a traditional way without
the addition starter cultures. The characterization of isolated LAB strains was done by classic
microbiological methods and identification by 16S rDNA sequencing. These LAB strains are
collected in previously 30 years and stored in refrigerato...r at -80℃.
Until now 23 distinctive LAB strains from LABbank collection have been deposited in the Belgian
Coordinated Collection of Microorganisms, University of Ghent, Belgium. The 13 strains have been
licensed through license agreements, as the subjects of innovations:
-HiraVet probiotic for prevention and treatment of intestinal infections in humans and animals.
-Diasolution probiotic for diabetes management.
-Lagendairy starter cultures for innovative dairy products for the production of soft white cheese,
cheese in brine, yogurt and sour cream.
-Sixteen LAB strains are currently the subject of innovations submitted as 2 PoC projects.
Our findings illustrate the importance of the research on natural isolates of LAB as a valuable
source of strains with novel properties, since they can provide a deeper and more complete insight
into the functioning and organization of the comprehensive metabolic system in these bacteria and
their impact on human and animal health.
Ključne reči:
BIObank / Lactic acid bacteria / Autochthonous dairy products / probiotic fermented foodsIzvor:
INTERNATIONAL UNIFood Conference, 2024, 3, 165-165Izdavač:
- Belgrade : University, Faculty of Agriculture
Finansiranje / projekti:
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200042 (Univerzitet u Beogradu, Institut za molekularnu genetiku i genetičko inženjerstvo) (RS-MESTD-inst-2020-200042)
- LABbank project financed by Serbia Accelerating Innovation and Growth Entrepreneurship Project (SAIGE)
Napomena:
- Book of Abstracts : The 3rd International UNIFood Conference, UNIFood2024 Conference, Belgrade, June 28-29, 2024.
Kolekcije
Institucija/grupa
Institut za molekularnu genetiku i genetičko inženjerstvoTY - CONF AU - Živković, Milica AU - Veljović, Katarina AU - Tolinački, Maja AU - Radojević, Dušan AU - Popović, Nikola AU - Strahinić, Ivana AU - Golić, Nataša AU - Terzić-Vidojević, Amarela PY - 2024 UR - https://imagine.imgge.bg.ac.rs/handle/123456789/2417 AB - Lactic acid bacteria (LAB) are a group of bacteria that are generally recognized as safe (GRAS) and are widely used in fermented foods. They are widespread in nature mainly in raw milk and dairy products. The indigenous microbiota of raw milk directly affects the sensory properties of the raw milk products. The WHO recommends to the use of fermented dairy, meat and vegetables products in the daily diet, as LAB have a great impact on human health. Group for Probiotics and Microbiota – Host Interaction within the Institute of Molecular Genetics and Genetic Engineering, University of Belgrade has a large collection of LAB (about 5000 various strains) isolated from artisanal autochthonous dairy products produced in a traditional way without the addition starter cultures. The characterization of isolated LAB strains was done by classic microbiological methods and identification by 16S rDNA sequencing. These LAB strains are collected in previously 30 years and stored in refrigerator at -80℃. Until now 23 distinctive LAB strains from LABbank collection have been deposited in the Belgian Coordinated Collection of Microorganisms, University of Ghent, Belgium. The 13 strains have been licensed through license agreements, as the subjects of innovations: -HiraVet probiotic for prevention and treatment of intestinal infections in humans and animals. -Diasolution probiotic for diabetes management. -Lagendairy starter cultures for innovative dairy products for the production of soft white cheese, cheese in brine, yogurt and sour cream. -Sixteen LAB strains are currently the subject of innovations submitted as 2 PoC projects. Our findings illustrate the importance of the research on natural isolates of LAB as a valuable source of strains with novel properties, since they can provide a deeper and more complete insight into the functioning and organization of the comprehensive metabolic system in these bacteria and their impact on human and animal health. PB - Belgrade : University, Faculty of Agriculture C3 - INTERNATIONAL UNIFood Conference T1 - LABBANK – THE FIRST BIOBANK OFAUTOCHTHONOUS PROBIOTIC LACTIC ACID BACTERIA EP - 165 SP - 165 VL - 3 UR - https://hdl.handle.net/21.15107/rcub_imagine_2417 ER -
@conference{ author = "Živković, Milica and Veljović, Katarina and Tolinački, Maja and Radojević, Dušan and Popović, Nikola and Strahinić, Ivana and Golić, Nataša and Terzić-Vidojević, Amarela", year = "2024", abstract = "Lactic acid bacteria (LAB) are a group of bacteria that are generally recognized as safe (GRAS) and are widely used in fermented foods. They are widespread in nature mainly in raw milk and dairy products. The indigenous microbiota of raw milk directly affects the sensory properties of the raw milk products. The WHO recommends to the use of fermented dairy, meat and vegetables products in the daily diet, as LAB have a great impact on human health. Group for Probiotics and Microbiota – Host Interaction within the Institute of Molecular Genetics and Genetic Engineering, University of Belgrade has a large collection of LAB (about 5000 various strains) isolated from artisanal autochthonous dairy products produced in a traditional way without the addition starter cultures. The characterization of isolated LAB strains was done by classic microbiological methods and identification by 16S rDNA sequencing. These LAB strains are collected in previously 30 years and stored in refrigerator at -80℃. Until now 23 distinctive LAB strains from LABbank collection have been deposited in the Belgian Coordinated Collection of Microorganisms, University of Ghent, Belgium. The 13 strains have been licensed through license agreements, as the subjects of innovations: -HiraVet probiotic for prevention and treatment of intestinal infections in humans and animals. -Diasolution probiotic for diabetes management. -Lagendairy starter cultures for innovative dairy products for the production of soft white cheese, cheese in brine, yogurt and sour cream. -Sixteen LAB strains are currently the subject of innovations submitted as 2 PoC projects. Our findings illustrate the importance of the research on natural isolates of LAB as a valuable source of strains with novel properties, since they can provide a deeper and more complete insight into the functioning and organization of the comprehensive metabolic system in these bacteria and their impact on human and animal health.", publisher = "Belgrade : University, Faculty of Agriculture", journal = "INTERNATIONAL UNIFood Conference", title = "LABBANK – THE FIRST BIOBANK OFAUTOCHTHONOUS PROBIOTIC LACTIC ACID BACTERIA", pages = "165-165", volume = "3", url = "https://hdl.handle.net/21.15107/rcub_imagine_2417" }
Živković, M., Veljović, K., Tolinački, M., Radojević, D., Popović, N., Strahinić, I., Golić, N.,& Terzić-Vidojević, A.. (2024). LABBANK – THE FIRST BIOBANK OFAUTOCHTHONOUS PROBIOTIC LACTIC ACID BACTERIA. in INTERNATIONAL UNIFood Conference Belgrade : University, Faculty of Agriculture., 3, 165-165. https://hdl.handle.net/21.15107/rcub_imagine_2417
Živković M, Veljović K, Tolinački M, Radojević D, Popović N, Strahinić I, Golić N, Terzić-Vidojević A. LABBANK – THE FIRST BIOBANK OFAUTOCHTHONOUS PROBIOTIC LACTIC ACID BACTERIA. in INTERNATIONAL UNIFood Conference. 2024;3:165-165. https://hdl.handle.net/21.15107/rcub_imagine_2417 .
Živković, Milica, Veljović, Katarina, Tolinački, Maja, Radojević, Dušan, Popović, Nikola, Strahinić, Ivana, Golić, Nataša, Terzić-Vidojević, Amarela, "LABBANK – THE FIRST BIOBANK OFAUTOCHTHONOUS PROBIOTIC LACTIC ACID BACTERIA" in INTERNATIONAL UNIFood Conference, 3 (2024):165-165, https://hdl.handle.net/21.15107/rcub_imagine_2417 .