TY  - JOUR
AU  - Ivanović, Marina
AU  - Mirković, Nemanja
AU  - Mirković, Milica
AU  - Miočinović, Jelena
AU  - Radulović, Ana
AU  - Šolević Knudsen, Tatjana
AU  - Radulović, Zorica
PY  - 2021
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/4833
AB  - Nowadays, consumers are interested in cheese produced without chemical additives or high-temperature treatments, among which, protective lactic acid bacteria (LAB) cultures could play a major role. In this study, the aims were to isolate, identify and characterize antilisterial LAB from traditionally produced cheese, and utilize suitable LAB in cheese production. Among 200 isolated LAB colonies, isolate PFMI565, with the strongest antilisterial activity, was identified as Enterococcus durans. E. durans PFMI565 was sensitive to clinically important antibiotics (erytromicin, tetracycline, kanamycin, penicillin, vancomycin) and had low acidifying activity in milk. E. durans PFMI565 and the previously isolated bacteriocin producer, Lactococcus lactis subsp. lactis BGBU1–4, were tested for their capability to control Listeria monocytogenes in experimentally contaminated ultrafiltered (UF) cheeses during 35 days of storage at 4 °C. The greatest reductions of L. monocytogenes numbers were achieved in UF cheese made with L. lactis subsp. lactis BGBU1–4 or with the combination of L. lactis subsp. lactis BGBU1–4 and E. durans PFMI565. This study underlines the potential application of E. durans PFMI565 and L. lactis subsp. lactis BGBU1–4 in bio-control of L. monocytogenes in UF cheese.
PB  - MDPI
T2  - Foods
T1  - Autochthonous enterococcus durans pfmi565 and lactococcus lactis subsp. Lactis bgbu1–4 in bio-control of listeria monocytogenes in ultrafiltered cheese
VL  - 10
IS  - 7
SP  - 1448
DO  - 10.3390/foods10071448
ER  - 

@article{
author = "Ivanović, Marina and Mirković, Nemanja and Mirković, Milica and Miočinović, Jelena and Radulović, Ana and Šolević Knudsen, Tatjana and Radulović, Zorica",
year = "2021",
abstract = "Nowadays, consumers are interested in cheese produced without chemical additives or high-temperature treatments, among which, protective lactic acid bacteria (LAB) cultures could play a major role. In this study, the aims were to isolate, identify and characterize antilisterial LAB from traditionally produced cheese, and utilize suitable LAB in cheese production. Among 200 isolated LAB colonies, isolate PFMI565, with the strongest antilisterial activity, was identified as Enterococcus durans. E. durans PFMI565 was sensitive to clinically important antibiotics (erytromicin, tetracycline, kanamycin, penicillin, vancomycin) and had low acidifying activity in milk. E. durans PFMI565 and the previously isolated bacteriocin producer, Lactococcus lactis subsp. lactis BGBU1–4, were tested for their capability to control Listeria monocytogenes in experimentally contaminated ultrafiltered (UF) cheeses during 35 days of storage at 4 °C. The greatest reductions of L. monocytogenes numbers were achieved in UF cheese made with L. lactis subsp. lactis BGBU1–4 or with the combination of L. lactis subsp. lactis BGBU1–4 and E. durans PFMI565. This study underlines the potential application of E. durans PFMI565 and L. lactis subsp. lactis BGBU1–4 in bio-control of L. monocytogenes in UF cheese.",
publisher = "MDPI",
journal = "Foods",
title = "Autochthonous enterococcus durans pfmi565 and lactococcus lactis subsp. Lactis bgbu1–4 in bio-control of listeria monocytogenes in ultrafiltered cheese",
volume = "10",
number = "7",
pages = "1448",
doi = "10.3390/foods10071448"
}

Ivanović, M., Mirković, N., Mirković, M., Miočinović, J., Radulović, A., Šolević Knudsen, T.,& Radulović, Z.. (2021). Autochthonous enterococcus durans pfmi565 and lactococcus lactis subsp. Lactis bgbu1–4 in bio-control of listeria monocytogenes in ultrafiltered cheese. in Foods
MDPI., 10(7), 1448.
https://doi.org/10.3390/foods10071448

Ivanović M, Mirković N, Mirković M, Miočinović J, Radulović A, Šolević Knudsen T, Radulović Z. Autochthonous enterococcus durans pfmi565 and lactococcus lactis subsp. Lactis bgbu1–4 in bio-control of listeria monocytogenes in ultrafiltered cheese. in Foods. 2021;10(7):1448.
doi:10.3390/foods10071448 .

Ivanović, Marina, Mirković, Nemanja, Mirković, Milica, Miočinović, Jelena, Radulović, Ana, Šolević Knudsen, Tatjana, Radulović, Zorica, "Autochthonous enterococcus durans pfmi565 and lactococcus lactis subsp. Lactis bgbu1–4 in bio-control of listeria monocytogenes in ultrafiltered cheese" in Foods, 10, no. 7 (2021):1448,
https://doi.org/10.3390/foods10071448 . .

TY  - JOUR
AU  - Mirković, Milica
AU  - Mirković, Nemanja
AU  - Miočinović, Jelena
AU  - Radulović, Ana
AU  - Paunović, Dušanka
AU  - Ilić, Mila
AU  - Radulović, Zorica
PY  - 2021
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/4757
AB  - The effect of free-living and spray-dried probiotic bacteria, Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v, on sensory characteristics of yogurt and cheese made from ultrafiltered (UF) milk, as well as their viability during storage, was investigated. Bacterial counts of free-living and spray-dried probiotic cells in yogurt remained above 7.43 log cfu/ml after 21 days, whereas in UF cheese, cell count was 8.84 log cfu/g after 56 days of storage. Starter bacteria count maintained above 7.6 log cfu/ml for yogurt and 8.5 log cfu/g for UF cheese during storage, while pH values did not significantly differ from control (without probiotic) and probiotic variants. Sensory evaluation showed that probiotic yogurt and UF cheese were evaluated with very high marks. The long-term viability of spray-dried probiotic L. plantarum 564 and L. plantarum 299v in UF cheeses indicates that these products could be successfully used as probiotic carriers. Novelty impact statement: Spray drying probiotic cells showed significantly higher viability compare to free-living cells in yogurt. Potential probiotic bacteria Lactiplantibacillus plantarum 564 maintained at high level in ultrafiltered (UF) cheese. Probiotic yogurts and UF cheeses were evaluated with excellent sensory quality.
PB  - John Wiley and Sons Inc
T2  - Journal of Food Processing and Preservation
T1  - Probiotic yogurt and cheese from ultrafiltered milk: Sensory quality and viability of free-living and spray dried Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v
VL  - 45
IS  - 9
SP  - e15713
DO  - 10.1111/jfpp.15713
ER  - 

@article{
author = "Mirković, Milica and Mirković, Nemanja and Miočinović, Jelena and Radulović, Ana and Paunović, Dušanka and Ilić, Mila and Radulović, Zorica",
year = "2021",
abstract = "The effect of free-living and spray-dried probiotic bacteria, Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v, on sensory characteristics of yogurt and cheese made from ultrafiltered (UF) milk, as well as their viability during storage, was investigated. Bacterial counts of free-living and spray-dried probiotic cells in yogurt remained above 7.43 log cfu/ml after 21 days, whereas in UF cheese, cell count was 8.84 log cfu/g after 56 days of storage. Starter bacteria count maintained above 7.6 log cfu/ml for yogurt and 8.5 log cfu/g for UF cheese during storage, while pH values did not significantly differ from control (without probiotic) and probiotic variants. Sensory evaluation showed that probiotic yogurt and UF cheese were evaluated with very high marks. The long-term viability of spray-dried probiotic L. plantarum 564 and L. plantarum 299v in UF cheeses indicates that these products could be successfully used as probiotic carriers. Novelty impact statement: Spray drying probiotic cells showed significantly higher viability compare to free-living cells in yogurt. Potential probiotic bacteria Lactiplantibacillus plantarum 564 maintained at high level in ultrafiltered (UF) cheese. Probiotic yogurts and UF cheeses were evaluated with excellent sensory quality.",
publisher = "John Wiley and Sons Inc",
journal = "Journal of Food Processing and Preservation",
title = "Probiotic yogurt and cheese from ultrafiltered milk: Sensory quality and viability of free-living and spray dried Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v",
volume = "45",
number = "9",
pages = "e15713",
doi = "10.1111/jfpp.15713"
}

Mirković, M., Mirković, N., Miočinović, J., Radulović, A., Paunović, D., Ilić, M.,& Radulović, Z.. (2021). Probiotic yogurt and cheese from ultrafiltered milk: Sensory quality and viability of free-living and spray dried Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v. in Journal of Food Processing and Preservation
John Wiley and Sons Inc., 45(9), e15713.
https://doi.org/10.1111/jfpp.15713

Mirković M, Mirković N, Miočinović J, Radulović A, Paunović D, Ilić M, Radulović Z. Probiotic yogurt and cheese from ultrafiltered milk: Sensory quality and viability of free-living and spray dried Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v. in Journal of Food Processing and Preservation. 2021;45(9):e15713.
doi:10.1111/jfpp.15713 .

Mirković, Milica, Mirković, Nemanja, Miočinović, Jelena, Radulović, Ana, Paunović, Dušanka, Ilić, Mila, Radulović, Zorica, "Probiotic yogurt and cheese from ultrafiltered milk: Sensory quality and viability of free-living and spray dried Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v" in Journal of Food Processing and Preservation, 45, no. 9 (2021):e15713,
https://doi.org/10.1111/jfpp.15713 . .

TY  - JOUR
AU  - Tomić, Nikola
AU  - Dojnov, Biljana
AU  - Miocinovic, Jelena
AU  - Tomasević, Igor
AU  - Smigic, Nada
AU  - Đekić, Ilija
AU  - Vujčić, Zoran
PY  - 2017
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/2258
AB  - Fortification of fermented dairy products with insoluble dietary fiber is an interesting way to increase consumers' fiber intake. The objective of this study was to evaluate the sensory characteristics and consumer acceptance of low-fat unsweetened yoghurt, fortified at levels of 15 and 30 g/kg, with insoluble triticale, wheat or oat fibers. The addition of insoluble triticale fiber resulted in yellowish-brown color, grainy flavor, and pronounced sandiness/grittiness of the fortified yoghurts. The products were classified into the 'very good' quality category, despite the lower quality scores given to the 30 g/kg fiber fortified yoghurts, caused primarily by a gritty/sandy texture and some bitterness. Three distinct consumer subgroups were revealed by the clustering analysis, one of which showed a preference for the triticale-yoghurts. Insoluble dietary fiber from triticale showed promising potential to be used as a fortifying ingredient in the production of fiber-enriched fermented dairy products such as yoghurt.
PB  - Elsevier
T2  - Lwt-Food Science and Technology
T1  - Enrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspective
VL  - 80
SP  - 59
EP  - 66
DO  - 10.1016/j.lwt.2017.02.008
ER  - 

@article{
author = "Tomić, Nikola and Dojnov, Biljana and Miocinovic, Jelena and Tomasević, Igor and Smigic, Nada and Đekić, Ilija and Vujčić, Zoran",
year = "2017",
abstract = "Fortification of fermented dairy products with insoluble dietary fiber is an interesting way to increase consumers' fiber intake. The objective of this study was to evaluate the sensory characteristics and consumer acceptance of low-fat unsweetened yoghurt, fortified at levels of 15 and 30 g/kg, with insoluble triticale, wheat or oat fibers. The addition of insoluble triticale fiber resulted in yellowish-brown color, grainy flavor, and pronounced sandiness/grittiness of the fortified yoghurts. The products were classified into the 'very good' quality category, despite the lower quality scores given to the 30 g/kg fiber fortified yoghurts, caused primarily by a gritty/sandy texture and some bitterness. Three distinct consumer subgroups were revealed by the clustering analysis, one of which showed a preference for the triticale-yoghurts. Insoluble dietary fiber from triticale showed promising potential to be used as a fortifying ingredient in the production of fiber-enriched fermented dairy products such as yoghurt.",
publisher = "Elsevier",
journal = "Lwt-Food Science and Technology",
title = "Enrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspective",
volume = "80",
pages = "59-66",
doi = "10.1016/j.lwt.2017.02.008"
}

Tomić, N., Dojnov, B., Miocinovic, J., Tomasević, I., Smigic, N., Đekić, I.,& Vujčić, Z.. (2017). Enrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspective. in Lwt-Food Science and Technology
Elsevier., 80, 59-66.
https://doi.org/10.1016/j.lwt.2017.02.008

Tomić N, Dojnov B, Miocinovic J, Tomasević I, Smigic N, Đekić I, Vujčić Z. Enrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspective. in Lwt-Food Science and Technology. 2017;80:59-66.
doi:10.1016/j.lwt.2017.02.008 .

Tomić, Nikola, Dojnov, Biljana, Miocinovic, Jelena, Tomasević, Igor, Smigic, Nada, Đekić, Ilija, Vujčić, Zoran, "Enrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspective" in Lwt-Food Science and Technology, 80 (2017):59-66,
https://doi.org/10.1016/j.lwt.2017.02.008 . .

TY  - JOUR
AU  - Tomić, Nikola
AU  - Dojnov, Biljana
AU  - Miocinovic, Jelena
AU  - Tomasević, Igor
AU  - Smigic, Nada
AU  - Đekić, Ilija
AU  - Vujčić, Zoran
PY  - 2017
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/2981
AB  - Fortification of fermented dairy products with insoluble dietary fiber is an interesting way to increase consumers' fiber intake. The objective of this study was to evaluate the sensory characteristics and consumer acceptance of low-fat unsweetened yoghurt, fortified at levels of 15 and 30 g/kg, with insoluble triticale, wheat or oat fibers. The addition of insoluble triticale fiber resulted in yellowish-brown color, grainy flavor, and pronounced sandiness/grittiness of the fortified yoghurts. The products were classified into the 'very good' quality category, despite the lower quality scores given to the 30 g/kg fiber fortified yoghurts, caused primarily by a gritty/sandy texture and some bitterness. Three distinct consumer subgroups were revealed by the clustering analysis, one of which showed a preference for the triticale-yoghurts. Insoluble dietary fiber from triticale showed promising potential to be used as a fortifying ingredient in the production of fiber-enriched fermented dairy products such as yoghurt.
PB  - Elsevier
T2  - Lwt-Food Science and Technology
T1  - Enrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspective
VL  - 80
SP  - 59
EP  - 66
DO  - 10.1016/j.lwt.2017.02.008
ER  - 

@article{
author = "Tomić, Nikola and Dojnov, Biljana and Miocinovic, Jelena and Tomasević, Igor and Smigic, Nada and Đekić, Ilija and Vujčić, Zoran",
year = "2017",
abstract = "Fortification of fermented dairy products with insoluble dietary fiber is an interesting way to increase consumers' fiber intake. The objective of this study was to evaluate the sensory characteristics and consumer acceptance of low-fat unsweetened yoghurt, fortified at levels of 15 and 30 g/kg, with insoluble triticale, wheat or oat fibers. The addition of insoluble triticale fiber resulted in yellowish-brown color, grainy flavor, and pronounced sandiness/grittiness of the fortified yoghurts. The products were classified into the 'very good' quality category, despite the lower quality scores given to the 30 g/kg fiber fortified yoghurts, caused primarily by a gritty/sandy texture and some bitterness. Three distinct consumer subgroups were revealed by the clustering analysis, one of which showed a preference for the triticale-yoghurts. Insoluble dietary fiber from triticale showed promising potential to be used as a fortifying ingredient in the production of fiber-enriched fermented dairy products such as yoghurt.",
publisher = "Elsevier",
journal = "Lwt-Food Science and Technology",
title = "Enrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspective",
volume = "80",
pages = "59-66",
doi = "10.1016/j.lwt.2017.02.008"
}

Tomić, N., Dojnov, B., Miocinovic, J., Tomasević, I., Smigic, N., Đekić, I.,& Vujčić, Z.. (2017). Enrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspective. in Lwt-Food Science and Technology
Elsevier., 80, 59-66.
https://doi.org/10.1016/j.lwt.2017.02.008

Tomić N, Dojnov B, Miocinovic J, Tomasević I, Smigic N, Đekić I, Vujčić Z. Enrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspective. in Lwt-Food Science and Technology. 2017;80:59-66.
doi:10.1016/j.lwt.2017.02.008 .

Tomić, Nikola, Dojnov, Biljana, Miocinovic, Jelena, Tomasević, Igor, Smigic, Nada, Đekić, Ilija, Vujčić, Zoran, "Enrichment of yoghurt with insoluble dietary fiber from triticale - A sensory perspective" in Lwt-Food Science and Technology, 80 (2017):59-66,
https://doi.org/10.1016/j.lwt.2017.02.008 . .