TY  - JOUR
AU  - Ledina, Tijana
AU  - Golob, Majda
AU  - Đorđević, Jasna
AU  - Magaš, Vladimir
AU  - Čolović Svetlana
AU  - Bulajić, Snežana
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1562
AB  - The study was carried out on 110 bacterial isolates obtained from Baird-Parker agar plates (n = 47) and de Man, Rogosa, Sharpe agar plates with added sorbic acid (n = 63), which were analyzed by MALDI-TOF mass spectrometry. Among 47 non-staphylococcal Baird-Parker agar isolates, Macrococcus caseolyticus was the most abundant (n = 37), followed by Enterococcus faecalis (n = 6). Corynebacterium aurimucosum, Corynebacterium glutamicum, Cronobacter sakazakii, and Enterococcus faecium were also identified. Among 63 non-Lactobacillus isolates, 18 isolates were identified as Leuconostoc mesenteroides, 17 as Enterococcus faecalis, 14 as Lactococcus lactis, 5 as Enterococcus durans, 5 as Lactococcus garvieae, 2 as Leuconostoc pseudomesenteroides, and 2 as Pediococcus pentosaceus. Enterococcus faecalis was the only species obtained from both types of media. All isolates were successfully identified to the species level. According to the results of this study, MALDI-TOF mass spectrometry proved to be useful tool for the identification of selected lactic acid bacteria and Baird-Parker agar isolates from artisanal cheeses.
PB  - Springer International Publishing Ag, Cham
T2  - Journal of Consumer Protection and Food Safety
T1  - MALDI-TOF mass spectrometry for the identification of Serbian artisanal cheeses microbiota
VL  - 13
IS  - 3
SP  - 309
EP  - 314
DO  - 10.1007/s00003-018-1164-y
ER  - 

@article{
author = "Ledina, Tijana and Golob, Majda and Đorđević, Jasna and Magaš, Vladimir and Čolović Svetlana and Bulajić, Snežana",
year = "2018",
abstract = "The study was carried out on 110 bacterial isolates obtained from Baird-Parker agar plates (n = 47) and de Man, Rogosa, Sharpe agar plates with added sorbic acid (n = 63), which were analyzed by MALDI-TOF mass spectrometry. Among 47 non-staphylococcal Baird-Parker agar isolates, Macrococcus caseolyticus was the most abundant (n = 37), followed by Enterococcus faecalis (n = 6). Corynebacterium aurimucosum, Corynebacterium glutamicum, Cronobacter sakazakii, and Enterococcus faecium were also identified. Among 63 non-Lactobacillus isolates, 18 isolates were identified as Leuconostoc mesenteroides, 17 as Enterococcus faecalis, 14 as Lactococcus lactis, 5 as Enterococcus durans, 5 as Lactococcus garvieae, 2 as Leuconostoc pseudomesenteroides, and 2 as Pediococcus pentosaceus. Enterococcus faecalis was the only species obtained from both types of media. All isolates were successfully identified to the species level. According to the results of this study, MALDI-TOF mass spectrometry proved to be useful tool for the identification of selected lactic acid bacteria and Baird-Parker agar isolates from artisanal cheeses.",
publisher = "Springer International Publishing Ag, Cham",
journal = "Journal of Consumer Protection and Food Safety",
title = "MALDI-TOF mass spectrometry for the identification of Serbian artisanal cheeses microbiota",
volume = "13",
number = "3",
pages = "309-314",
doi = "10.1007/s00003-018-1164-y"
}

Ledina, T., Golob, M., Đorđević, J., Magaš, V., Čolović Svetlana,& Bulajić, S.. (2018). MALDI-TOF mass spectrometry for the identification of Serbian artisanal cheeses microbiota. in Journal of Consumer Protection and Food Safety
Springer International Publishing Ag, Cham., 13(3), 309-314.
https://doi.org/10.1007/s00003-018-1164-y

Ledina T, Golob M, Đorđević J, Magaš V, Čolović Svetlana, Bulajić S. MALDI-TOF mass spectrometry for the identification of Serbian artisanal cheeses microbiota. in Journal of Consumer Protection and Food Safety. 2018;13(3):309-314.
doi:10.1007/s00003-018-1164-y .

Ledina, Tijana, Golob, Majda, Đorđević, Jasna, Magaš, Vladimir, Čolović Svetlana, Bulajić, Snežana, "MALDI-TOF mass spectrometry for the identification of Serbian artisanal cheeses microbiota" in Journal of Consumer Protection and Food Safety, 13, no. 3 (2018):309-314,
https://doi.org/10.1007/s00003-018-1164-y . .

TY  - JOUR
AU  - Ledina, Tijana
AU  - Mohar-Lorbeg, Petra
AU  - Golob, Majda
AU  - Đorđević, Jasna
AU  - Bogović-Matijasić, Bojana
AU  - Bulajić, Snežana
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1635
AB  - The aim of this study was to investigate the presence of tetracycline resistance in lactobacilli isolated from traditional Serbian white brined raw milk cheeses (Homolje, Sjenica, Zlatar). Isolation of presumptive lactobacilli was initially performed using MRS-S agar without tetracycline, or supplemented with 16 and 64 A mu g/mL of tetracycline. Rep-PCR (GTG)(5) genotyping showed a high diversity of the isolates obtained, as examination of 233 isolates resulted in 156 different Rep-PCR fingerprints. Ninety out of 156 (57.69%) of the strains, representatives with different (GTG)(5) fingerprints, were identified by MALDI-TOF MS as lactobacilli, while 66 out of 156 (42.31%) strains were identified as members of other LAB genera. All except one out of 90 Lactobacillus isolates further tested by microdilution method, demonstrated unimodal distribution of tetracycline MIC values which were equal to or lower from the breakpoint MIC values (EFSA in EFSA J 10: 1-10, 2012. Only one Lb. paracasei isolate showed the presence of tet(M) gene, while the other analyzed tet genes [tet(A), tet(B), tet(C) tet(K), tet(L), tet(O) and tet(W)] were not detected in any of the isolates. The results of this study indicates that lactobacilli from traditional Serbian raw milk cheeses do not present considerable tetracycline resistance reservoirs. For final conclusions about the safety of these autochthonous cheeses regarding the possible tetracycline resistance transferability, the assessment of the entire cheese microbiota is needed.
PB  - Springer India, New Delhi
T2  - Journal of Food Science and Technology-Mysore
T1  - Tetracycline resistance in lactobacilli isolated from Serbian traditional raw milk cheeses
VL  - 55
IS  - 4
SP  - 1426
EP  - 1434
DO  - 10.1007/s13197-018-3057-6
ER  - 

@article{
author = "Ledina, Tijana and Mohar-Lorbeg, Petra and Golob, Majda and Đorđević, Jasna and Bogović-Matijasić, Bojana and Bulajić, Snežana",
year = "2018",
abstract = "The aim of this study was to investigate the presence of tetracycline resistance in lactobacilli isolated from traditional Serbian white brined raw milk cheeses (Homolje, Sjenica, Zlatar). Isolation of presumptive lactobacilli was initially performed using MRS-S agar without tetracycline, or supplemented with 16 and 64 A mu g/mL of tetracycline. Rep-PCR (GTG)(5) genotyping showed a high diversity of the isolates obtained, as examination of 233 isolates resulted in 156 different Rep-PCR fingerprints. Ninety out of 156 (57.69%) of the strains, representatives with different (GTG)(5) fingerprints, were identified by MALDI-TOF MS as lactobacilli, while 66 out of 156 (42.31%) strains were identified as members of other LAB genera. All except one out of 90 Lactobacillus isolates further tested by microdilution method, demonstrated unimodal distribution of tetracycline MIC values which were equal to or lower from the breakpoint MIC values (EFSA in EFSA J 10: 1-10, 2012. Only one Lb. paracasei isolate showed the presence of tet(M) gene, while the other analyzed tet genes [tet(A), tet(B), tet(C) tet(K), tet(L), tet(O) and tet(W)] were not detected in any of the isolates. The results of this study indicates that lactobacilli from traditional Serbian raw milk cheeses do not present considerable tetracycline resistance reservoirs. For final conclusions about the safety of these autochthonous cheeses regarding the possible tetracycline resistance transferability, the assessment of the entire cheese microbiota is needed.",
publisher = "Springer India, New Delhi",
journal = "Journal of Food Science and Technology-Mysore",
title = "Tetracycline resistance in lactobacilli isolated from Serbian traditional raw milk cheeses",
volume = "55",
number = "4",
pages = "1426-1434",
doi = "10.1007/s13197-018-3057-6"
}

Ledina, T., Mohar-Lorbeg, P., Golob, M., Đorđević, J., Bogović-Matijasić, B.,& Bulajić, S.. (2018). Tetracycline resistance in lactobacilli isolated from Serbian traditional raw milk cheeses. in Journal of Food Science and Technology-Mysore
Springer India, New Delhi., 55(4), 1426-1434.
https://doi.org/10.1007/s13197-018-3057-6

Ledina T, Mohar-Lorbeg P, Golob M, Đorđević J, Bogović-Matijasić B, Bulajić S. Tetracycline resistance in lactobacilli isolated from Serbian traditional raw milk cheeses. in Journal of Food Science and Technology-Mysore. 2018;55(4):1426-1434.
doi:10.1007/s13197-018-3057-6 .

Ledina, Tijana, Mohar-Lorbeg, Petra, Golob, Majda, Đorđević, Jasna, Bogović-Matijasić, Bojana, Bulajić, Snežana, "Tetracycline resistance in lactobacilli isolated from Serbian traditional raw milk cheeses" in Journal of Food Science and Technology-Mysore, 55, no. 4 (2018):1426-1434,
https://doi.org/10.1007/s13197-018-3057-6 . .