Unveiling the Potential of Lactic Acid Bacteria from Serbian Goat Cheese

Autor: Mirjana Ž. Grujović, Katarina G. Marković, Susana Morais, Teresa Semedo-Lemsaddek

Publikováno v: Foods, Vol 13, Iss 13, p 2065 (2024)

This study aimed to unleash the potential of indigenous lactic acid bacteria (LAB) originating from traditionally made Serbian goat cheese. Following the isolation and identification of the LAB, the safety aspects of the isolates were evaluated throu

Externí odkaz: https://doaj.org/article/488bdf893a2f44c3a658924a18a2d5e9

The phytochemical composition and biological activities of different types of extracts of Achillea ageratifolia subsp. serbica

Autor: Ivana D. Radojević, Mirjana Ž. Grujović, Ljiljana R. Čomić, Milan S. Dekić, Gorica T. Djelić, Nevena R. Mihailović

Publikováno v: Botanica Serbica, Vol 45, Iss 1, Pp 49-59 (2021)

Achillea ageratifolia subsp. serbica is a poorly investigated endemic of the Balkan area and there are almost no data about the potential application of this plant. The purpose of this study was the investigation of the phytochemical composition, a

Externí odkaz: https://doaj.org/article/a90664d286224bb68f6702d469f8521d

Putative application of Najas marina L. extracts as a source of bioactive compounds and their antioxidant, antimicrobial, antibiofilm, and genotoxic properties

Autor: Ivana D Radojević, Mirjana Ž Grujović, Olivera Milošević-Djordjević, Jovana Tubić Vukajlović, Aleksandra Marković, Darko Grujičić, Andrija Ćirić, Gorica Djelić, Marina Topuzović, Ljiljana R Čomić

Publikováno v: Letters in Applied Microbiology. 76

In this research paper, the total phenols (TP), flavonoids (TF), and tannins (TT) content in the acetone and ethyl acetate extracts of Najas marina L. and the identification and quantification of phenolic acids and flavonoids from the ethyl acetate e

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::263df6dcceab82919abacc227d224bcf
https://doi.org/10.1093/lambio/ovad055

The hydrophobicity of enterobacteria and their co-aggregation with Enterococcus faecalis isolated from Serbian cheese

Autor: Danijela D. Nikodijević, Katarina G. Mladenović, Mirjana Ž. Grujović, Ljiljana R. Čomić

Publikováno v: Bioscience of Microbiota, Food and Health. 39:227-233

In this paper, we investigated the hydrophobicity, ability to adhere to solvents and the pig epithelium and co-aggregation of members of family Enterobacteriaceae and Enterococcus faecalis KGPMF 49. The bacteria used in this study were isolated from

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4543abb4f6556e78e5f7d765f11b6bc4
https://doi.org/10.12938/bmfh.2020-004

Lactobacillus curvatus from fermented sausages as new probiotic functional foods

Autor: Predrag Ilic, Ljiljana R. Čomić, Katarina G. Mladenović, Tanja Žugić Petrović, Mirjana Ž. Grujović, Sunčica Kocić-Tanackov

Publikováno v: Food Science and Technology, Issue: ahead, Published: 20 AUG 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e17121, Published: 20 AUG 2021
Food Science and Technology (2021)

This research examined in vitro probiotic potential of Lactobacillus curvatus isolates from fermented sausage originating in Southeast Serbia which was prepared using traditional production techniques. Strains of L. curvatus were isolated and identif

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed7584f5a394c628fff56ba4831398c8
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005040206&lng=en&tlng=en