TY  - JOUR
AU  - Golić, Bojan
AU  - Mijačević, Zora
AU  - Bulajić, Snežana
AU  - Velebit, Branko
AU  - Nedić, Drago
PY  - 2015
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2119
AB  - Влашићки сир припада групи сирева произведених од термички необрађеног млијека, који, због начина производње, носи ризик од присуства ентеротоксогених коагулаза позитивних стафилокока.
Испитивањем је обухваћено 50 узорака влашићког сира, поријеклом
из производње и промета. Циљ испитивања је утврђивање броја коагулаза позитивних стафилокока и присуства ентеротоксина стафилокока
у влашићком сиру.
Присуство коагулаза позитивних стафилокока утврђено је у 76% сирева, а од испитиваних изолата стафилокока, ентеротоксин стафилокока
утврђен је у 39,47% случајева.
AB  - Vlasic cheese belongs to the group of cheeses produced from uncooked milk,
which, because of the mode of production, carries the risk of the presence of
enterotoxigenic coagulase positive staphylococci.
The study included 50 samples vlasic cheese, originally from production
and trade. The aim of the test is to determine the number of coagulase-positive
staphylococci and presence of staphylococcal enterotoxin in vlasic cheese.
The presence of coagulase-positive staphylococci it has been found in 76%
of cheese, and in these cheeses, staphylococcal enterotoxin is determined in
the 39.47% of the cases, respectively in 30% of the total number of cheeses
covered by examination.
PB  - Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“
T2  - Veterinarski žurnal Republike Srpske
T1  - Nalaz koagulaza pozitivnih stafilokoka u vlašićkom siru
T1  - Detection of coaulaseepositive staphhlococci in Vlasic cheese
VL  - 15
IS  - 1
SP  - 14
EP  - 21
DO  - 10.7251/VETJ1502014G
ER  - 

@article{
author = "Golić, Bojan and Mijačević, Zora and Bulajić, Snežana and Velebit, Branko and Nedić, Drago",
year = "2015",
abstract = "Влашићки сир припада групи сирева произведених од термички необрађеног млијека, који, због начина производње, носи ризик од присуства ентеротоксогених коагулаза позитивних стафилокока.
Испитивањем је обухваћено 50 узорака влашићког сира, поријеклом
из производње и промета. Циљ испитивања је утврђивање броја коагулаза позитивних стафилокока и присуства ентеротоксина стафилокока
у влашићком сиру.
Присуство коагулаза позитивних стафилокока утврђено је у 76% сирева, а од испитиваних изолата стафилокока, ентеротоксин стафилокока
утврђен је у 39,47% случајева., Vlasic cheese belongs to the group of cheeses produced from uncooked milk,
which, because of the mode of production, carries the risk of the presence of
enterotoxigenic coagulase positive staphylococci.
The study included 50 samples vlasic cheese, originally from production
and trade. The aim of the test is to determine the number of coagulase-positive
staphylococci and presence of staphylococcal enterotoxin in vlasic cheese.
The presence of coagulase-positive staphylococci it has been found in 76%
of cheese, and in these cheeses, staphylococcal enterotoxin is determined in
the 39.47% of the cases, respectively in 30% of the total number of cheeses
covered by examination.",
publisher = "Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“",
journal = "Veterinarski žurnal Republike Srpske",
title = "Nalaz koagulaza pozitivnih stafilokoka u vlašićkom siru, Detection of coaulaseepositive staphhlococci in Vlasic cheese",
volume = "15",
number = "1",
pages = "14-21",
doi = "10.7251/VETJ1502014G"
}

Golić, B., Mijačević, Z., Bulajić, S., Velebit, B.,& Nedić, D.. (2015). Nalaz koagulaza pozitivnih stafilokoka u vlašićkom siru. in Veterinarski žurnal Republike Srpske
Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“., 15(1), 14-21.
https://doi.org/10.7251/VETJ1502014G

Golić B, Mijačević Z, Bulajić S, Velebit B, Nedić D. Nalaz koagulaza pozitivnih stafilokoka u vlašićkom siru. in Veterinarski žurnal Republike Srpske. 2015;15(1):14-21.
doi:10.7251/VETJ1502014G .

Golić, Bojan, Mijačević, Zora, Bulajić, Snežana, Velebit, Branko, Nedić, Drago, "Nalaz koagulaza pozitivnih stafilokoka u vlašićkom siru" in Veterinarski žurnal Republike Srpske, 15, no. 1 (2015):14-21,
https://doi.org/10.7251/VETJ1502014G . .

TY  - JOUR
AU  - Ledina, Tijana
AU  - Mijačević, Zora
AU  - Bulajić, Snežana
AU  - Babić, Milijana
PY  - 2013
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2107
AB  - Probiotici se definišu kao živi mikroorganizmi koji, kada se unesu, pokazuju blagotvoran
efekat na domaćina. Mnogi sojevi iz roda Lactobacillus imaju status probiotika.
Nedostatak gena za prenošenje rezistencije na antibiotike jedan je od
ključnih uslova kako bi soj dobio GRAS status. Svaki probiotski soj bi trebalo da
preživi pasažu kroz gastrointestinalni trakt, kako bi uspeo da ostvari blagotovorne
efekte po domaćina.
Materijal za ovo ispitivanje predstavljao je 51 soj laktobacila koji su izolovani iz
sjeničkog sira.
Svi sojevi su ispitivani na rezistenciju na devet antibiotika. Od ukupno 51 soja,
šest je pokazalo osetljivost na sve antibiotike, dok je 23 pokazalo prirodnu rezistenciju,
koja, kao takva, nije rizična za prenošenje gena. Najčešći profil rezistencije
bila je rezistencija na vankomicin i tetraciklin. Od 18 sojeva koji su stekli uslove za
dalje ispitivanje, kod devet njih je ispitivana mogućnost preživaljavanja u simuliranim
uslovima želuca, odnosno duodenuma. Takođe je ispitivana i antimikrobna aktivnost
i sposobnost hemolize. Svih devet sojeva je pokazalo odličnu sposobnost
preživljavanja u simuliranim uslovima želuca, dok je svega tri moglo da preživi u
prisustvu žučnih soli. Svih devet sojeva je pokazalo antimikrobnu aktivnost protiv
Listeria monocytogenes i Staphylococcus aureus, a nijedan nije pokazao hemolizu.
Prema rezultatima u ovom ispitivanju, sojevi laktobacila izolovani iz sjeničkog
sira pokazali su da imaju potencijal da steknu status probiotika, ali su za to potrebna
dalja ispitivanja.
AB  - Probiotics are live microorganisms that exibit a benneficial effect on the health
of the host when ingested. Many strains of lactic acid bacteria from Lactobacillus
genus are recognized as probiotics. Absence of transferable genes for antibiotic
resistancy is crucial so that probiotic strain can acquire GRAS status. Also every
probiotic should survive conditions in digestive tract.
Material for this research was 51 strain of Lactobacillus spp. isolated from
traditional cheese from Sjenica.
All strains were analyzed for resistency to 9 different antibiotics – 6 of them
showed susceptibility to all antibiotics, while 23 showed profile of intrinsic antibiotic
resistency. Most common resistancy profile was resistancy to vankomycin and
tetracycline. For further research, 9 strains were chosen, and they were analyzed
for viability in simulated gastric and duodenal conditions, antimicrobial activity
and hemolysis. All strains showed excellent survival in simulated gastric conditions,
while only 3 of them could survive in presence of bile salts. All 9 strains showed
antimicrobial activity toward Listeria monocytogenes and Staphylococcus aureus;
none of them showed hemolysis on agar.
According to these results, strains of lactobacilli from Sjenica cheese have
potential for becoming probiotics, but it requires further research.
PB  - Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“
T2  - Veterinarski žurnal Republike Srpske
T1  - Probiotski status bakterija mlečne kiseline
T1  - Status of probiotic lactic acid bacteria
VL  - 13
IS  - 2
SP  - 176
EP  - 192
DO  - 10.7251/VJRS1302176L
ER  - 

@article{
author = "Ledina, Tijana and Mijačević, Zora and Bulajić, Snežana and Babić, Milijana",
year = "2013",
abstract = "Probiotici se definišu kao živi mikroorganizmi koji, kada se unesu, pokazuju blagotvoran
efekat na domaćina. Mnogi sojevi iz roda Lactobacillus imaju status probiotika.
Nedostatak gena za prenošenje rezistencije na antibiotike jedan je od
ključnih uslova kako bi soj dobio GRAS status. Svaki probiotski soj bi trebalo da
preživi pasažu kroz gastrointestinalni trakt, kako bi uspeo da ostvari blagotovorne
efekte po domaćina.
Materijal za ovo ispitivanje predstavljao je 51 soj laktobacila koji su izolovani iz
sjeničkog sira.
Svi sojevi su ispitivani na rezistenciju na devet antibiotika. Od ukupno 51 soja,
šest je pokazalo osetljivost na sve antibiotike, dok je 23 pokazalo prirodnu rezistenciju,
koja, kao takva, nije rizična za prenošenje gena. Najčešći profil rezistencije
bila je rezistencija na vankomicin i tetraciklin. Od 18 sojeva koji su stekli uslove za
dalje ispitivanje, kod devet njih je ispitivana mogućnost preživaljavanja u simuliranim
uslovima želuca, odnosno duodenuma. Takođe je ispitivana i antimikrobna aktivnost
i sposobnost hemolize. Svih devet sojeva je pokazalo odličnu sposobnost
preživljavanja u simuliranim uslovima želuca, dok je svega tri moglo da preživi u
prisustvu žučnih soli. Svih devet sojeva je pokazalo antimikrobnu aktivnost protiv
Listeria monocytogenes i Staphylococcus aureus, a nijedan nije pokazao hemolizu.
Prema rezultatima u ovom ispitivanju, sojevi laktobacila izolovani iz sjeničkog
sira pokazali su da imaju potencijal da steknu status probiotika, ali su za to potrebna
dalja ispitivanja., Probiotics are live microorganisms that exibit a benneficial effect on the health
of the host when ingested. Many strains of lactic acid bacteria from Lactobacillus
genus are recognized as probiotics. Absence of transferable genes for antibiotic
resistancy is crucial so that probiotic strain can acquire GRAS status. Also every
probiotic should survive conditions in digestive tract.
Material for this research was 51 strain of Lactobacillus spp. isolated from
traditional cheese from Sjenica.
All strains were analyzed for resistency to 9 different antibiotics – 6 of them
showed susceptibility to all antibiotics, while 23 showed profile of intrinsic antibiotic
resistency. Most common resistancy profile was resistancy to vankomycin and
tetracycline. For further research, 9 strains were chosen, and they were analyzed
for viability in simulated gastric and duodenal conditions, antimicrobial activity
and hemolysis. All strains showed excellent survival in simulated gastric conditions,
while only 3 of them could survive in presence of bile salts. All 9 strains showed
antimicrobial activity toward Listeria monocytogenes and Staphylococcus aureus;
none of them showed hemolysis on agar.
According to these results, strains of lactobacilli from Sjenica cheese have
potential for becoming probiotics, but it requires further research.",
publisher = "Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“",
journal = "Veterinarski žurnal Republike Srpske",
title = "Probiotski status bakterija mlečne kiseline, Status of probiotic lactic acid bacteria",
volume = "13",
number = "2",
pages = "176-192",
doi = "10.7251/VJRS1302176L"
}

Ledina, T., Mijačević, Z., Bulajić, S.,& Babić, M.. (2013). Probiotski status bakterija mlečne kiseline. in Veterinarski žurnal Republike Srpske
Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“., 13(2), 176-192.
https://doi.org/10.7251/VJRS1302176L

Ledina T, Mijačević Z, Bulajić S, Babić M. Probiotski status bakterija mlečne kiseline. in Veterinarski žurnal Republike Srpske. 2013;13(2):176-192.
doi:10.7251/VJRS1302176L .

Ledina, Tijana, Mijačević, Zora, Bulajić, Snežana, Babić, Milijana, "Probiotski status bakterija mlečne kiseline" in Veterinarski žurnal Republike Srpske, 13, no. 2 (2013):176-192,
https://doi.org/10.7251/VJRS1302176L . .

TY  - CONF
AU  - Bulajić, Snežana
AU  - Mijačević, Zora
PY  - 2012
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2912
PB  - Novi Sad : Faculty of Agriculture
C3  - International Conference Biological Food Safety and Quality, Belgrade, 4 - 5. October 2012
T1  - Antibiotic resistance of lactic acid bacteria and staphylococci isolated from autochthonous Serbian cheese
SP  - 113
EP  - 115
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2912
ER  - 

@conference{
author = "Bulajić, Snežana and Mijačević, Zora",
year = "2012",
publisher = "Novi Sad : Faculty of Agriculture",
journal = "International Conference Biological Food Safety and Quality, Belgrade, 4 - 5. October 2012",
title = "Antibiotic resistance of lactic acid bacteria and staphylococci isolated from autochthonous Serbian cheese",
pages = "113-115",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2912"
}

Bulajić, S.,& Mijačević, Z.. (2012). Antibiotic resistance of lactic acid bacteria and staphylococci isolated from autochthonous Serbian cheese. in International Conference Biological Food Safety and Quality, Belgrade, 4 - 5. October 2012
Novi Sad : Faculty of Agriculture., 113-115.
https://hdl.handle.net/21.15107/rcub_veterinar_2912

Bulajić S, Mijačević Z. Antibiotic resistance of lactic acid bacteria and staphylococci isolated from autochthonous Serbian cheese. in International Conference Biological Food Safety and Quality, Belgrade, 4 - 5. October 2012. 2012;:113-115.
https://hdl.handle.net/21.15107/rcub_veterinar_2912 .

Bulajić, Snežana, Mijačević, Zora, "Antibiotic resistance of lactic acid bacteria and staphylococci isolated from autochthonous Serbian cheese" in International Conference Biological Food Safety and Quality, Belgrade, 4 - 5. October 2012 (2012):113-115,
https://hdl.handle.net/21.15107/rcub_veterinar_2912 .

TY  - JOUR
AU  - Bulajić, Snežana
AU  - Mijačević, Zora
AU  - Kalaba, Vesna
PY  - 2011
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2081
AB  - Široki spektar alimentarnih infekcija se, tokom vremena, značajno menja, kako se dobro okarakterisani patogeni stavljaju pod kontrolu ili u potpunosti eliminišu, a novi prepoznaju. Novi patogeni se identifikuju kao rezultat bilo promenjene ekologije ili promena u tehnologiji koje povezuju potencijalni patogen sa lancem hrane, ali i transferom mobilnih faktora virulencije, vrlo često putem bakteriofaga. "Novi" patogeni se regrutuju bilo iz konzorcijuma uzročnika tzv. "tihih" zoonoza ili onih koji su odgovorni za ozbiljne infekcije kod imunokompromitovanih osoba. Slikovito rečeno, možemo očekivati neočekivano. Mnogi faktori predstavljaju pokretačku silu odgovornu za ispoljavanje alimentarnih oboljenja, pre svega, promene u demografiji, ponašanju i navikama ljudi, industriji hrane i tehnologiji, trend globalne ekonomije i centralizovane proizvodnje i prerade hrane, ali i univerzalna sposobnost adaptacije mikroorganizama.
AB  - The broad spectrum of foodborne infections has changed dramatically over time, as well-established pathogens have been controled or eliminated, and the new ones have emerged. New pathogens can emerge because of changing ecology or changing technology that connects a potential pathogen with the food chain., but
also by transfer of mobile virulence factors, often through bacteriophage. One may look for emerging pathogens among silent zoonoses, and among the severe infections affecting the immunocompromised humans. Literally, we should expect the unexpected. Emergence in foodborne infections is driven by multiple factors:
changes in demographic characteristics, human behavior, industry and technology, shift to global economy
and centralized food proccessing and microbial adaptation.
PB  - Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“
T2  - Veterinarski žurnal Republike Srpske
T1  - Nove spoznaje o uzročnicima alimentarnih oboljenja
T1  - New insight into foodborne diseases
VL  - 11
IS  - 2
SP  - 164
EP  - 171
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2081
ER  - 

@article{
author = "Bulajić, Snežana and Mijačević, Zora and Kalaba, Vesna",
year = "2011",
abstract = "Široki spektar alimentarnih infekcija se, tokom vremena, značajno menja, kako se dobro okarakterisani patogeni stavljaju pod kontrolu ili u potpunosti eliminišu, a novi prepoznaju. Novi patogeni se identifikuju kao rezultat bilo promenjene ekologije ili promena u tehnologiji koje povezuju potencijalni patogen sa lancem hrane, ali i transferom mobilnih faktora virulencije, vrlo često putem bakteriofaga. "Novi" patogeni se regrutuju bilo iz konzorcijuma uzročnika tzv. "tihih" zoonoza ili onih koji su odgovorni za ozbiljne infekcije kod imunokompromitovanih osoba. Slikovito rečeno, možemo očekivati neočekivano. Mnogi faktori predstavljaju pokretačku silu odgovornu za ispoljavanje alimentarnih oboljenja, pre svega, promene u demografiji, ponašanju i navikama ljudi, industriji hrane i tehnologiji, trend globalne ekonomije i centralizovane proizvodnje i prerade hrane, ali i univerzalna sposobnost adaptacije mikroorganizama., The broad spectrum of foodborne infections has changed dramatically over time, as well-established pathogens have been controled or eliminated, and the new ones have emerged. New pathogens can emerge because of changing ecology or changing technology that connects a potential pathogen with the food chain., but
also by transfer of mobile virulence factors, often through bacteriophage. One may look for emerging pathogens among silent zoonoses, and among the severe infections affecting the immunocompromised humans. Literally, we should expect the unexpected. Emergence in foodborne infections is driven by multiple factors:
changes in demographic characteristics, human behavior, industry and technology, shift to global economy
and centralized food proccessing and microbial adaptation.",
publisher = "Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“",
journal = "Veterinarski žurnal Republike Srpske",
title = "Nove spoznaje o uzročnicima alimentarnih oboljenja, New insight into foodborne diseases",
volume = "11",
number = "2",
pages = "164-171",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2081"
}

Bulajić, S., Mijačević, Z.,& Kalaba, V.. (2011). Nove spoznaje o uzročnicima alimentarnih oboljenja. in Veterinarski žurnal Republike Srpske
Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“., 11(2), 164-171.
https://hdl.handle.net/21.15107/rcub_veterinar_2081

Bulajić S, Mijačević Z, Kalaba V. Nove spoznaje o uzročnicima alimentarnih oboljenja. in Veterinarski žurnal Republike Srpske. 2011;11(2):164-171.
https://hdl.handle.net/21.15107/rcub_veterinar_2081 .

Bulajić, Snežana, Mijačević, Zora, Kalaba, Vesna, "Nove spoznaje o uzročnicima alimentarnih oboljenja" in Veterinarski žurnal Republike Srpske, 11, no. 2 (2011):164-171,
https://hdl.handle.net/21.15107/rcub_veterinar_2081 .

TY  - CONF
AU  - Bulajić, Snežana
AU  - Mijačević, Zora
PY  - 2010
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2929
AB  - Na pravilan način formulisani probiotski proizvod ne predstavlja rizik po potrošača, a dodatno ima potencijal da promoviše zdravstveni efekat. Jednom kada su prepoznati i identifikovani korisni efekti probiotski formulisanih proizvoda, pre njegovog pozicioniranja na tržište, potrebno je pozabaviti se pitanjima mikrobiološke specifikacije, stabilnosti i deklarisanja takvog proizvoda, a u skladu sa važećim propisima. Mikrobiološka specifikacija i karakterizacija probiotskog proizvoda uključuje aspekt, bezbednosti, definisanje aktivnosti probiotika, stabilnost tokom proizvodnje, definisanje efektivne doze i "target" populacije. Propisi koji regulišu sektor probiotskih proizvoda, kao i pitanja njihovog pravilnog deklarisanja su dosta složeni i različiti, ali ujedno predstavljaju kritičan momenat, budući da se jedino usaglašavanjem ovih kriterijuma može obezbediti pravilna i jasna komunikacija sa potrošačima.
PB  - Beograd : Fakultet veterinarske medicine
C3  - 2. Simpozijum Bezbednost i kvalitet namirnica animalnog porekla, Beograd, 11 - 12. novembar 2010
T1  - Probiotici: istina, zabluda ili marketing
SP  - 77
EP  - 86
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2929
ER  - 

@conference{
author = "Bulajić, Snežana and Mijačević, Zora",
year = "2010",
abstract = "Na pravilan način formulisani probiotski proizvod ne predstavlja rizik po potrošača, a dodatno ima potencijal da promoviše zdravstveni efekat. Jednom kada su prepoznati i identifikovani korisni efekti probiotski formulisanih proizvoda, pre njegovog pozicioniranja na tržište, potrebno je pozabaviti se pitanjima mikrobiološke specifikacije, stabilnosti i deklarisanja takvog proizvoda, a u skladu sa važećim propisima. Mikrobiološka specifikacija i karakterizacija probiotskog proizvoda uključuje aspekt, bezbednosti, definisanje aktivnosti probiotika, stabilnost tokom proizvodnje, definisanje efektivne doze i "target" populacije. Propisi koji regulišu sektor probiotskih proizvoda, kao i pitanja njihovog pravilnog deklarisanja su dosta složeni i različiti, ali ujedno predstavljaju kritičan momenat, budući da se jedino usaglašavanjem ovih kriterijuma može obezbediti pravilna i jasna komunikacija sa potrošačima.",
publisher = "Beograd : Fakultet veterinarske medicine",
journal = "2. Simpozijum Bezbednost i kvalitet namirnica animalnog porekla, Beograd, 11 - 12. novembar 2010",
title = "Probiotici: istina, zabluda ili marketing",
pages = "77-86",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2929"
}

Bulajić, S.,& Mijačević, Z.. (2010). Probiotici: istina, zabluda ili marketing. in 2. Simpozijum Bezbednost i kvalitet namirnica animalnog porekla, Beograd, 11 - 12. novembar 2010
Beograd : Fakultet veterinarske medicine., 77-86.
https://hdl.handle.net/21.15107/rcub_veterinar_2929

Bulajić S, Mijačević Z. Probiotici: istina, zabluda ili marketing. in 2. Simpozijum Bezbednost i kvalitet namirnica animalnog porekla, Beograd, 11 - 12. novembar 2010. 2010;:77-86.
https://hdl.handle.net/21.15107/rcub_veterinar_2929 .

Bulajić, Snežana, Mijačević, Zora, "Probiotici: istina, zabluda ili marketing" in 2. Simpozijum Bezbednost i kvalitet namirnica animalnog porekla, Beograd, 11 - 12. novembar 2010 (2010):77-86,
https://hdl.handle.net/21.15107/rcub_veterinar_2929 .

TY  - CONF
AU  - Mijačević, Zora
AU  - Bulajić, Snežana
PY  - 2010
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3046
AB  - Mastiti predstavljaju ekonomski problem u proizvodnji mleka, jer obolela mlečna žlezda produkuje manju količinu mleka promenjenog sastava. pored toga, mikroorganizmi uzročnici mastitisa mogu biti patogeni i za ljude, a kao posledica terapije mogu se naći i rezidualne količine hemoterapeutika u mleku. Mleko poreklom iz mlečne žlezde sa subkliničkim mastitisom ima smanjenu termostabilnost, promenjen sastav mleka uzrokuje smetnje u fermentaciji, ali i manju ekonomičnost u proizvodnji sireva jer se dobijaju manje količine i slabiji kvalitet sira.
PB  - Beograd : Naučna KMD
C3  - Naučni simpozijum Oboljenja mlečne žlezde, Divčibare, 14 - 17. oktobar, 2010
T1  - Uticaj mastitisa na kvalitet i tehnološka svojstva mleka
SP  - 81
EP  - 86
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_3046
ER  - 

@conference{
author = "Mijačević, Zora and Bulajić, Snežana",
year = "2010",
abstract = "Mastiti predstavljaju ekonomski problem u proizvodnji mleka, jer obolela mlečna žlezda produkuje manju količinu mleka promenjenog sastava. pored toga, mikroorganizmi uzročnici mastitisa mogu biti patogeni i za ljude, a kao posledica terapije mogu se naći i rezidualne količine hemoterapeutika u mleku. Mleko poreklom iz mlečne žlezde sa subkliničkim mastitisom ima smanjenu termostabilnost, promenjen sastav mleka uzrokuje smetnje u fermentaciji, ali i manju ekonomičnost u proizvodnji sireva jer se dobijaju manje količine i slabiji kvalitet sira.",
publisher = "Beograd : Naučna KMD",
journal = "Naučni simpozijum Oboljenja mlečne žlezde, Divčibare, 14 - 17. oktobar, 2010",
title = "Uticaj mastitisa na kvalitet i tehnološka svojstva mleka",
pages = "81-86",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_3046"
}

Mijačević, Z.,& Bulajić, S.. (2010). Uticaj mastitisa na kvalitet i tehnološka svojstva mleka. in Naučni simpozijum Oboljenja mlečne žlezde, Divčibare, 14 - 17. oktobar, 2010
Beograd : Naučna KMD., 81-86.
https://hdl.handle.net/21.15107/rcub_veterinar_3046

Mijačević Z, Bulajić S. Uticaj mastitisa na kvalitet i tehnološka svojstva mleka. in Naučni simpozijum Oboljenja mlečne žlezde, Divčibare, 14 - 17. oktobar, 2010. 2010;:81-86.
https://hdl.handle.net/21.15107/rcub_veterinar_3046 .

Mijačević, Zora, Bulajić, Snežana, "Uticaj mastitisa na kvalitet i tehnološka svojstva mleka" in Naučni simpozijum Oboljenja mlečne žlezde, Divčibare, 14 - 17. oktobar, 2010 (2010):81-86,
https://hdl.handle.net/21.15107/rcub_veterinar_3046 .

TY  - JOUR
AU  - Mijačević, Zora
AU  - Bulajić, Snežana
PY  - 2008
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2897
AB  - Како на европском тржишту постоји повећана заинтересованост потрошача за производе са
ознаком географског порекла и код нас се оснажује иницијатива заштите традиционалних производа.
Један од таквих производа јесте и сомборски сир чија традиционална производња опстаје већ два века.
У раду је дат приказ стандарда за усвајање географске ознаке порекла сомборског сира што
представља саставни део пројекта “Оптимизација и стандардизација аутохтоних млечних производа
са заштитом ознаке порекла” (БТН-35102Б) финансираног од Министарства науке.
AB  - In global markets, the milk products with protected designations od origin (PDOs) are now highly
appreciated and are considered to be of premium value because of their unique flavor characteristics.
Consequently, in our region there is a growing interests of applying PDOs marks to foodstuffs that are
produced, processed, and prepared in a given geographic area using recognized technology. Somborski
cheese is a type of autochthonous cheese whose traditional processing method is still in use in area of
northern part of Serbia and according to this represent a important part of historical heritage. The article
present the standard for applying PDOs status to Somborski cheese as the part of project "Optimization and
standardization of autochtonous milk products with protected designation of origin".
The paper was supported by Ministry of Science and Environment Protection Projects numbers BTN351002B.
PB  - Banja Luka : PI Veterinary institute of Republic of Srpska 'Dr Vaso Butozan'
T2  - Veterinarski žurnal Republike Srpske
T1  - Predlog standarda za usvajanje geografske oznake porekla Somborskog sira
VL  - VIII
IS  - 1
SP  - 5
EP  - 8
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2897
ER  - 

@article{
author = "Mijačević, Zora and Bulajić, Snežana",
year = "2008",
abstract = "Како на европском тржишту постоји повећана заинтересованост потрошача за производе са
ознаком географског порекла и код нас се оснажује иницијатива заштите традиционалних производа.
Један од таквих производа јесте и сомборски сир чија традиционална производња опстаје већ два века.
У раду је дат приказ стандарда за усвајање географске ознаке порекла сомборског сира што
представља саставни део пројекта “Оптимизација и стандардизација аутохтоних млечних производа
са заштитом ознаке порекла” (БТН-35102Б) финансираног од Министарства науке., In global markets, the milk products with protected designations od origin (PDOs) are now highly
appreciated and are considered to be of premium value because of their unique flavor characteristics.
Consequently, in our region there is a growing interests of applying PDOs marks to foodstuffs that are
produced, processed, and prepared in a given geographic area using recognized technology. Somborski
cheese is a type of autochthonous cheese whose traditional processing method is still in use in area of
northern part of Serbia and according to this represent a important part of historical heritage. The article
present the standard for applying PDOs status to Somborski cheese as the part of project "Optimization and
standardization of autochtonous milk products with protected designation of origin".
The paper was supported by Ministry of Science and Environment Protection Projects numbers BTN351002B.",
publisher = "Banja Luka : PI Veterinary institute of Republic of Srpska 'Dr Vaso Butozan'",
journal = "Veterinarski žurnal Republike Srpske",
title = "Predlog standarda za usvajanje geografske oznake porekla Somborskog sira",
volume = "VIII",
number = "1",
pages = "5-8",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2897"
}

Mijačević, Z.,& Bulajić, S.. (2008). Predlog standarda za usvajanje geografske oznake porekla Somborskog sira. in Veterinarski žurnal Republike Srpske
Banja Luka : PI Veterinary institute of Republic of Srpska 'Dr Vaso Butozan'., VIII(1), 5-8.
https://hdl.handle.net/21.15107/rcub_veterinar_2897

Mijačević Z, Bulajić S. Predlog standarda za usvajanje geografske oznake porekla Somborskog sira. in Veterinarski žurnal Republike Srpske. 2008;VIII(1):5-8.
https://hdl.handle.net/21.15107/rcub_veterinar_2897 .

Mijačević, Zora, Bulajić, Snežana, "Predlog standarda za usvajanje geografske oznake porekla Somborskog sira" in Veterinarski žurnal Republike Srpske, VIII, no. 1 (2008):5-8,
https://hdl.handle.net/21.15107/rcub_veterinar_2897 .

TY  - CONF
AU  - Bulajić, Snežana
AU  - Mijačević, Zora
PY  - 2007
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2917
PB  - Beograd : Srpsko veterinarsko društvo
C3  - 19. Savetovanje veterinara Srbije sa međunarodnim učešćem, Vrnjačka banja, 26 - 29. septembar 2007
T1  - Bezbednost probiotika
SP  - 77
EP  - 96
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2917
ER  - 

@conference{
author = "Bulajić, Snežana and Mijačević, Zora",
year = "2007",
publisher = "Beograd : Srpsko veterinarsko društvo",
journal = "19. Savetovanje veterinara Srbije sa međunarodnim učešćem, Vrnjačka banja, 26 - 29. septembar 2007",
title = "Bezbednost probiotika",
pages = "77-96",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2917"
}

Bulajić, S.,& Mijačević, Z.. (2007). Bezbednost probiotika. in 19. Savetovanje veterinara Srbije sa međunarodnim učešćem, Vrnjačka banja, 26 - 29. septembar 2007
Beograd : Srpsko veterinarsko društvo., 77-96.
https://hdl.handle.net/21.15107/rcub_veterinar_2917

Bulajić S, Mijačević Z. Bezbednost probiotika. in 19. Savetovanje veterinara Srbije sa međunarodnim učešćem, Vrnjačka banja, 26 - 29. septembar 2007. 2007;:77-96.
https://hdl.handle.net/21.15107/rcub_veterinar_2917 .

Bulajić, Snežana, Mijačević, Zora, "Bezbednost probiotika" in 19. Savetovanje veterinara Srbije sa međunarodnim učešćem, Vrnjačka banja, 26 - 29. septembar 2007 (2007):77-96,
https://hdl.handle.net/21.15107/rcub_veterinar_2917 .

TY  - CONF
AU  - Mijačević, Zora
AU  - Bulajić, Snežana
AU  - Nedić, Drago
PY  - 2005
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2914
PB  - Belgrade : Institute for Animal Husbandry
C3  - Biotechnology in Animal Husbandry, Milk and Dairy Products, Tara, 6 - 10. april, 2005
T1  - Toksikološki i tehnološki aspekt rezidua antibiotika u mleku
SP  - 65
EP  - 76
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2914
ER  - 

@conference{
author = "Mijačević, Zora and Bulajić, Snežana and Nedić, Drago",
year = "2005",
publisher = "Belgrade : Institute for Animal Husbandry",
journal = "Biotechnology in Animal Husbandry, Milk and Dairy Products, Tara, 6 - 10. april, 2005",
title = "Toksikološki i tehnološki aspekt rezidua antibiotika u mleku",
pages = "65-76",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2914"
}

Mijačević, Z., Bulajić, S.,& Nedić, D.. (2005). Toksikološki i tehnološki aspekt rezidua antibiotika u mleku. in Biotechnology in Animal Husbandry, Milk and Dairy Products, Tara, 6 - 10. april, 2005
Belgrade : Institute for Animal Husbandry., 65-76.
https://hdl.handle.net/21.15107/rcub_veterinar_2914

Mijačević Z, Bulajić S, Nedić D. Toksikološki i tehnološki aspekt rezidua antibiotika u mleku. in Biotechnology in Animal Husbandry, Milk and Dairy Products, Tara, 6 - 10. april, 2005. 2005;:65-76.
https://hdl.handle.net/21.15107/rcub_veterinar_2914 .

Mijačević, Zora, Bulajić, Snežana, Nedić, Drago, "Toksikološki i tehnološki aspekt rezidua antibiotika u mleku" in Biotechnology in Animal Husbandry, Milk and Dairy Products, Tara, 6 - 10. april, 2005 (2005):65-76,
https://hdl.handle.net/21.15107/rcub_veterinar_2914 .

TY  - JOUR
AU  - Bulajić, Snežana
AU  - Mijačević, Zora
PY  - 2004
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2895
AB  - The material of investigation was consisted of samples of fresh and ripened cheeses made from
raw and cooked milk subjected to rennet or acid coagulation. The primary isolation of
enterococci was carried out on kanamycin-aesculine-azide agar at 37 °C and 42 °C during 24
hours. It was isolated totally 42 strains of enterococci. The examination of antibiotic
resistance/sensitivity profiles was performed by applying disk-diffusion procedure on MullerHinton agar. The number of enterococci determined in cheese samples depended on applied
technological process. In the samples of fresh, by rennet coagulated cheese made from raw and
cooked milk the number of enterococci was ranged from 8.0×104 to 9.0×106
 cfu g–1, and from
4.0×107
 to 4.4×107
 cfu g–1, respectively. In the case of ripened cheeses made from raw and
cooked milk subjected to acid coagulation the number of enterococci was ranged from <102
 to
5.0×104
 cfu g–1 and from 2.5×104
 to 1.5×105
 cfu g–1, respectively. In the samples of fresh
cheeses made from raw and cooked milk subjected to acid coagulation the number of enterococci
was ranged from 2.4×105
 to 2.12×107 cfu-g, and from 5×104
 to 6×104
 cfu g–1, respectively.
The phenotypic identification of isolated enterococcal strains was performed according to the
following biochemical-physiological characteristics: microscopic examination (cell
morphology), catalase activity, growth in MRS broth at 10 °C and 45 °C, growth at pH 9.6,
growth in broth containing 6.5% NaCl, growth in 0.1% methylen blue milk, resistance at
60 °C/15 and 30 minute, Voges/Proskauer reaction, fermentation of ribose. The isolated strains
of enterococci were resistant to following antibiotics: penicillin (65.82%), tetracycline (62.02%),
lincomycin (68.35%), gentamycin (27.84%), neomycin (31.64%), erythromycin (31.64%) and
chloramphenicol (65.82%).
PB  - Ljubljana University Press
T2  - Acta agriculturae Slovenica
T1  - Enterococci in Cheese - Phenotypization and Antibiotic Resistance
VL  - 84
IS  - 1
SP  - 25
EP  - 30
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2895
ER  - 

@article{
author = "Bulajić, Snežana and Mijačević, Zora",
year = "2004",
abstract = "The material of investigation was consisted of samples of fresh and ripened cheeses made from
raw and cooked milk subjected to rennet or acid coagulation. The primary isolation of
enterococci was carried out on kanamycin-aesculine-azide agar at 37 °C and 42 °C during 24
hours. It was isolated totally 42 strains of enterococci. The examination of antibiotic
resistance/sensitivity profiles was performed by applying disk-diffusion procedure on MullerHinton agar. The number of enterococci determined in cheese samples depended on applied
technological process. In the samples of fresh, by rennet coagulated cheese made from raw and
cooked milk the number of enterococci was ranged from 8.0×104 to 9.0×106
 cfu g–1, and from
4.0×107
 to 4.4×107
 cfu g–1, respectively. In the case of ripened cheeses made from raw and
cooked milk subjected to acid coagulation the number of enterococci was ranged from <102
 to
5.0×104
 cfu g–1 and from 2.5×104
 to 1.5×105
 cfu g–1, respectively. In the samples of fresh
cheeses made from raw and cooked milk subjected to acid coagulation the number of enterococci
was ranged from 2.4×105
 to 2.12×107 cfu-g, and from 5×104
 to 6×104
 cfu g–1, respectively.
The phenotypic identification of isolated enterococcal strains was performed according to the
following biochemical-physiological characteristics: microscopic examination (cell
morphology), catalase activity, growth in MRS broth at 10 °C and 45 °C, growth at pH 9.6,
growth in broth containing 6.5% NaCl, growth in 0.1% methylen blue milk, resistance at
60 °C/15 and 30 minute, Voges/Proskauer reaction, fermentation of ribose. The isolated strains
of enterococci were resistant to following antibiotics: penicillin (65.82%), tetracycline (62.02%),
lincomycin (68.35%), gentamycin (27.84%), neomycin (31.64%), erythromycin (31.64%) and
chloramphenicol (65.82%).",
publisher = "Ljubljana University Press",
journal = "Acta agriculturae Slovenica",
title = "Enterococci in Cheese - Phenotypization and Antibiotic Resistance",
volume = "84",
number = "1",
pages = "25-30",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2895"
}

Bulajić, S.,& Mijačević, Z.. (2004). Enterococci in Cheese - Phenotypization and Antibiotic Resistance. in Acta agriculturae Slovenica
Ljubljana University Press., 84(1), 25-30.
https://hdl.handle.net/21.15107/rcub_veterinar_2895

Bulajić S, Mijačević Z. Enterococci in Cheese - Phenotypization and Antibiotic Resistance. in Acta agriculturae Slovenica. 2004;84(1):25-30.
https://hdl.handle.net/21.15107/rcub_veterinar_2895 .

Bulajić, Snežana, Mijačević, Zora, "Enterococci in Cheese - Phenotypization and Antibiotic Resistance" in Acta agriculturae Slovenica, 84, no. 1 (2004):25-30,
https://hdl.handle.net/21.15107/rcub_veterinar_2895 .