Advantages and disadvantages of non-starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics.

Autor: Grujović MŽ; Department of Science, Institute for Information Technologies, University of Kragujevac, Kragujevac, Republic of Serbia.; Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Kragujevac, Republic of Serbia., Mladenović KG; Department of Science, Institute for Information Technologies, University of Kragujevac, Kragujevac, Republic of Serbia.; Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Kragujevac, Republic of Serbia., Semedo-Lemsaddek T; CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Lisboa, Portugal., Laranjo M; MED-Mediterranean Institute for Agriculture, Environment and Development, Instituto de Investigação e Formação Avançada, Universidade de Évora, Évora, Portugal., Stefanović OD; Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Kragujevac, Republic of Serbia., Kocić-Tanackov SD; Department of Food Preservation Engineering, Faculty of Technology, University of Novi Sad, Novi Sad, Republic of Serbia.

Publikováno v: Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2022 Mar; Vol. 21 (2), pp. 1537-1567. Date of Electronic Publication: 2022 Jan 13.

Enterobacteriaceae in food safety with an emphasis on raw milk and meat.

Autor: Mladenović KG; Faculty of Science, Department of Biology and Ecology, University of Kragujevac, Radoja Domanovića 12, 34000, Kragujevac, Republic of Serbia. katarina.mladenovic@pmf.kg.ac.rs.; Institute for Information Technologies, Department of Science, University of Kragujevac, JovanaCvijica Bb, 34000, Kragujevac, Republic of Serbia. katarina.mladenovic@pmf.kg.ac.rs., Grujović MŽ; Faculty of Science, Department of Biology and Ecology, University of Kragujevac, Radoja Domanovića 12, 34000, Kragujevac, Republic of Serbia.; Institute for Information Technologies, Department of Science, University of Kragujevac, JovanaCvijica Bb, 34000, Kragujevac, Republic of Serbia., Kiš M; Laboratory for Food and Feed Microbiology, Croatian Veterinary Institute, Veterinary Institute Križevci, Zakmardijeva 10, 48260, Križevci, Croatia., Furmeg S; Laboratory for Food and Feed Microbiology, Croatian Veterinary Institute, Veterinary Institute Križevci, Zakmardijeva 10, 48260, Križevci, Croatia., Tkalec VJ; Laboratory for Food and Feed Microbiology, Croatian Veterinary Institute, Veterinary Institute Križevci, Zakmardijeva 10, 48260, Križevci, Croatia., Stefanović OD; Faculty of Science, Department of Biology and Ecology, University of Kragujevac, Radoja Domanovića 12, 34000, Kragujevac, Republic of Serbia., Kocić-Tanackov SD; Faculty of Technology, University in Novi Sad, Cara Lazara 1, 21000, Novi Sad, Republic of Serbia.

Publikováno v: Applied microbiology and biotechnology [Appl Microbiol Biotechnol] 2021 Dec; Vol. 105 (23), pp. 8615-8627. Date of Electronic Publication: 2021 Nov 03.

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

Autor: MladenoviĆ KG; Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Radoja Domanovića 12, 34000 Kragujevac, Republic of Serbia., GrujoviĆ MŽ; Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Radoja Domanovića 12, 34000 Kragujevac, Republic of Serbia., NikodijeviĆ DD; Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Radoja Domanovića 12, 34000 Kragujevac, Republic of Serbia., ČomiĆ LR; Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Radoja Domanovića 12, 34000 Kragujevac, Republic of Serbia.

Publikováno v: Bioscience of microbiota, food and health [Biosci Microbiota Food Health] 2020; Vol. 39 (4), pp. 227-233. Date of Electronic Publication: 2020 Jul 04.

Extracts of Agrimonia eupatoria L. as sources of biologically active compounds and evaluation of their antioxidant, antimicrobial, and antibiofilm activities.

Autor: Muruzović MŽ; Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Radoja Domanovića, Kragujevac, Serbia., Mladenović KG; Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Radoja Domanovića, Kragujevac, Serbia., Stefanović OD; Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Radoja Domanovića, Kragujevac, Serbia., Vasić SM; Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Radoja Domanovića, Kragujevac, Serbia., Čomić LR; Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Radoja Domanovića, Kragujevac, Serbia.

Publikováno v: Journal of food and drug analysis [J Food Drug Anal] 2016 Jul; Vol. 24 (3), pp. 539-547. Date of Electronic Publication: 2016 Apr 25.