Search Results - "Zorica Radulović"

Viability of probiotic strains Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019 and their impact on sensory and rheological properties of milk and dark chocolates during storage for 180 days by Laličić-Petronijević, Jovanka, Popov-Raljić, Jovanka, Obradović, Dragojlo, Radulović, Zorica, Paunović, Dušanka, Petrušić, Milica, Pezo, Lato

“…•The effects of incorporating probiotics in milk and dark chocolate were studied.•Viability of probiotics in chocolates lasted for 180 (probiotic D), i.e. 90…”
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Serbian black truffle Tuber aestivum: Microbiota and effects of different freezing regimes on volatile aroma compounds during storage by Paunovic, Dusanka, Mirkovic, Milica, Mirkovic, Nemanja, Tesevic, Vele, Stankovic-Jeremic, Jovana, Todosijevic, Marina, Radulovic, Zorica

“…The use of truffles in food is based mainly on the addition of artificial flavors, aiming to achieve an intense aroma in the products. As truffle is a natural…”
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The effect of two types of mould inoculants on the microbiological composition, physicochemical properties and protein hydrolysis in two Gorgonzola-type cheese varieties during ripening by SERATLIC, Sanjav, MILORADOVIC, Zorana N, RADULOVIC, Zorica T, MACEJ, Ognjen D

“…The aim of this paper was to investigate the role of two types of Penicillium roqueforti moulds (type esportazione and dolce) in the ripening of two…”
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The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria by Mirković, Milica, Seratlić, Sanja, Kilcawley, Kieran, Mannion, David, Mirković, Nemanja, Radulović, Zorica

“…Cocoa and dark chocolate have a wide variety of powerful antioxidants and other nutrients that can positively affect human health. Probiotic dark chocolate has…”
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Probiotic yogurt and cheese from ultrafiltered milk: Sensory quality and viability of free‐living and spray dried Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v by Mirković, Milica, Mirković, Nemanja, Miočinović, Jelena, Radulović, Ana, Paunović, Dušanka, Ilić, Mila, Radulović, Zorica

“…The effect of free‐living and spray‐dried probiotic bacteria, Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v, on sensory…”
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Lactococcus lactis LMG2081 Produces Two Bacteriocins, a Nonlantibiotic and a Novel Lantibiotic by Mirkovic, Nemanja, Polovic, Natalija, Vukotic, Goran, Jovcic, Branko, Miljkovic, Marija, Radulovic, Zorica, Diep, Dzung B, Kojic, Milan

“…Bacteriocin producers normally possess dedicated immunity systems to protect themselves from their own bacteriocins.Lactococcus lactis strains LMG2081 and…”
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Autochthonous Enterococcus durans PFMI565 and Lactococcus lactis subsp. lactis BGBU1-4 in Bio-Control of Listeria monocytogenes in Ultrafiltered Cheese by Ivanovic, Marina, Mirkovic, Nemanja, Mirkovic, Milica, Miocinovic, Jelena, Radulovic, Ana, Solevic Knudsen, Tatjana, Radulovic, Zorica

“…Nowadays, consumers are interested in cheese produced without chemical additives or high-temperature treatments, among which, protective lactic acid bacteria…”
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Survival of spray‐dried and free‐cells of potential probiotic Lactobacillus plantarum 564 in soft goat cheese by Radulovic, Zorica, Miocinovic, Jelena, Mirkovic, Nemanja, Mirkovic, Milica, Paunovic, Dusanka, Ivanovic, Marina, Seratlic, Sanja

“…A high viability of probiotics in food product, with a living cells threshold of 107/cfu/g (colony‐forming units/g) is a challenge to achieve in food…”
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Behavior of the surviving population of Lactobacillus plantarum 564 upon the application of pulsed electric fields by Seratlić, Sanja, Bugarski, Branko, Nedović, Viktor, Radulović, Zorica, Wadsö, Lars, Dejmek, Petr, Galindo, Federico Gómez

“…The behavior of the surviving population of Lactobacillus plantarum 564 growing in MRS broth after pulsed electric field (PEF) treatments of different…”
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Isolation and Characterisation of Bacteriocin
and Aggregation-Promoting Factor Production in
 Lactococcus lactis ssp. lactis BGBM50 Strain by Mirkovic, Nemanja, Radulovic, Zorica, Uzelac, Gordana, Lozo, Jelena, Obradovic, Dragojlo, Topisirovic, Ljubisa, Kojic, Milan

“…ssp. BGBM50, a producer of lactococcin G and aggregation-promoting factor, was isolated from selected lactic acid bacteria taken from semi-hard cheese…”
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Isolation and characterization of bacterial flora from farmhouse fermented milk products of Serbia and Montenegro by Aleksandra, Martinovic, Zorica, Radulovic, Anette, Wind, T., Janzen, Dragojlo, Obradovic

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Electroporation Enhances the Metabolic Activity of Lactobacillus plantarum 564 by Branko Bugarski, Zorica Radulović, Petr Dejmek, Lars Wadsö, Viktor Nedović, Sanja Seratlić

“…The exposure of bacterial cells to pulsed electric fields (PEF) leads to the reversible formation of pores in the cell membrane if an applied energy is below…”
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Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria by Miocinovic, Jelena, Radulovic, Zorica, Paunovic, Dusanka, Miloradovic, Zorana, Trpkovic, G., Radovanovic, Mira, Pudja, P.

“…Probiotics are live microorganisms that in certain numbers may confer a health benefit on the host. Nowadays, there are many dairy products on the market,…”
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The application of autochthonous potential of probiotic lactobacillus plantarum 564 in fish oil fortified yoghurt production by Radulovic, Zorica, Paunovic, Dusanka, Petrusic, Milica, Mirkovic, N., Miocinovic, Jelena, Kekus, D., Obradovic, D.

“…The objective of this work was to investigate the survival of autochthonous, potentially probiotic bacteria Lactobacillus plantarum 564, and the influence of…”
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The application of autochthonous lactic acid bacteria in white brined cheese production by Zorica Radulović, Jelena Miočinović, Predrag Pudja, Miroljub Barać, Zorana Miloradović, Dušanka Paunović, Dragojlo Obradović

“…The effects of autochthonous strains of lactic acid bacteria on the characteristics of white brined cheeses were studied throughout 90 days of ripening. Cheese…”
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Characterization of autochthonous Lactobacillus paracasei strains on potential probiotic ability by Zorica Radulović, Tanja Petrović, Viktor Nedović, Suzana Dimitrijević, Nemanja Mirković, Milica Petrušić, Dušanka Paunović

“…Lactic acid bacteria strains isolated from traditional made cheeses constitute a reservoir of unexplored potential in biotechnology. In this study four…”
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Quantification of viable spray-dried potential probiotic lactobacilli using real-time PCR by Radulovic, Zorica, Mirkovic, N., Bogovic-Matijasic, Bojana, Petrusic, Milica, Petrovic, Tanja, Manojlovic, Verica, Nedovic, V.

“…The basic requirement for probiotic bacteria to be able to perform expected positive effects is to be alive. Therefore, appropriate quantification methods are…”
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Development of low fat UF cheese technology by Jelena Miočinović, Predrag Puđa, Zorica Radulović, Vladimir Pavlović, Zorana Miloradović, Mira Radovanović, Dušanka Paunović

“…The production procedure of low fat cheeses produced from ultrafiltered milk (UF cheese) was developed in this study. The production procedure, that includes…”
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Comparative analysis of the potential probiotic abilities of lactobacilli of human origin and from fermented vegetables by Petrovic, Tanja, Dimitrijevic, Suzana, Radulovic, Zorica, Mirkovic, N., Rajic, Jasmina, Obradovic, D., Nedovic, V.

“…In this study, twelve strains of Lactobacillus plantarum derived from spontaneously fermented vegetables (carrots and beetroot) and traditionally prepared…”
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Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening by Dragana Pesic Mikulec, Goran Trpkovic, Zorana Miloradovic, Zorica Radulovic, Jelena Miocinovic, Vladimir Pavlovic, Predrag Pudja

“…The influence of commercial bacteria Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris (cheese A) and combinations of autochthonous lactic…”
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