TY  - JOUR
AU  - Bogdanović, Svetlana
AU  - Jelušić, Aleksandra
AU  - Berić, Tanja
AU  - Nikolić, Ivan
AU  - Danilović, Bojana
AU  - Stanković, Slaviša
AU  - Dimkić, Ivica
PY  - 2019
UR  - http://rimsi.imsi.bg.ac.rs/handle/123456789/1247
AB  - The "Pirot 'ironed' sausage" (Pis) is a traditional, dry, fermented product originating from the town of Pirot, situated in southeastern Serbia. This product is made from different types of meat (goat, sheep, beef and donkey) and spices, without additives or starter cultures. Pis is an organic, unprocessed product, without heat or smoke treatment. The aim of this study was to characterize 120 isolates of lactic acid bacteria (LAB) from Pis produced by six different brands during a two-year period using phenotypic and genetic identification. Preliminary characterization of the LAB was based on general morphology and biochemical tests. Repetitive elements such as REP, BOX and GTG(5), found in the genome of these bacteria, and randomly amplified polymorphic DNA-polymerase chain reaction (RAPD PCR) sequences were used for determination of genetic polymorphism. Identification by 16S rRNA gene sequencing showed the presence of only two LAB species, Lactobacillus sakei (76%) and Leuconostoc mesenteroides (24%). However, genetic polymorphism was detected using fingerprinting methods. In comparison with other primers, the profiles obtained with GTG(5) showed the highest heterogeneity for most of the tested isolates, with sequencing results additionally confirming its discriminatory power. In addition, M13 RAPD primer also produced satisfactory separation of the tested isolates.
PB  - Srpsko biološko društvo, Beograd, i dr.
T2  - Archives of Biological Sciences
T1  - Genetic polymorphism of lactic acid bacteria isolated from "Pirot 'ironed' sausage" from Serbia
EP  - 102
IS  - 1
SP  - 95
VL  - 71
DO  - 10.2298/ABS180920051B
ER  - 

@article{
author = "Bogdanović, Svetlana and Jelušić, Aleksandra and Berić, Tanja and Nikolić, Ivan and Danilović, Bojana and Stanković, Slaviša and Dimkić, Ivica",
year = "2019",
abstract = "The "Pirot 'ironed' sausage" (Pis) is a traditional, dry, fermented product originating from the town of Pirot, situated in southeastern Serbia. This product is made from different types of meat (goat, sheep, beef and donkey) and spices, without additives or starter cultures. Pis is an organic, unprocessed product, without heat or smoke treatment. The aim of this study was to characterize 120 isolates of lactic acid bacteria (LAB) from Pis produced by six different brands during a two-year period using phenotypic and genetic identification. Preliminary characterization of the LAB was based on general morphology and biochemical tests. Repetitive elements such as REP, BOX and GTG(5), found in the genome of these bacteria, and randomly amplified polymorphic DNA-polymerase chain reaction (RAPD PCR) sequences were used for determination of genetic polymorphism. Identification by 16S rRNA gene sequencing showed the presence of only two LAB species, Lactobacillus sakei (76%) and Leuconostoc mesenteroides (24%). However, genetic polymorphism was detected using fingerprinting methods. In comparison with other primers, the profiles obtained with GTG(5) showed the highest heterogeneity for most of the tested isolates, with sequencing results additionally confirming its discriminatory power. In addition, M13 RAPD primer also produced satisfactory separation of the tested isolates.",
publisher = "Srpsko biološko društvo, Beograd, i dr.",
journal = "Archives of Biological Sciences",
title = "Genetic polymorphism of lactic acid bacteria isolated from "Pirot 'ironed' sausage" from Serbia",
pages = "102-95",
number = "1",
volume = "71",
doi = "10.2298/ABS180920051B"
}

Bogdanović, S., Jelušić, A., Berić, T., Nikolić, I., Danilović, B., Stanković, S.,& Dimkić, I.. (2019). Genetic polymorphism of lactic acid bacteria isolated from "Pirot 'ironed' sausage" from Serbia. in Archives of Biological Sciences
Srpsko biološko društvo, Beograd, i dr.., 71(1), 95-102.
https://doi.org/10.2298/ABS180920051B

Bogdanović S, Jelušić A, Berić T, Nikolić I, Danilović B, Stanković S, Dimkić I. Genetic polymorphism of lactic acid bacteria isolated from "Pirot 'ironed' sausage" from Serbia. in Archives of Biological Sciences. 2019;71(1):95-102.
doi:10.2298/ABS180920051B .

Bogdanović, Svetlana, Jelušić, Aleksandra, Berić, Tanja, Nikolić, Ivan, Danilović, Bojana, Stanković, Slaviša, Dimkić, Ivica, "Genetic polymorphism of lactic acid bacteria isolated from "Pirot 'ironed' sausage" from Serbia" in Archives of Biological Sciences, 71, no. 1 (2019):95-102,
https://doi.org/10.2298/ABS180920051B . .

TY  - CONF
AU  - Bogdanović, Svetlana
AU  - Jelušić, Aleksandra
AU  - Danilović, Bojana
AU  - Berić, Tanja
AU  - Nikolić, Ivan
AU  - Stanković, Slaviša
AU  - Dimkić, Ivica
PY  - 2017
UR  - http://rimsi.imsi.bg.ac.rs/handle/123456789/2039
AB  - The Pirotska “ironed” sausage is a traditional dry fermented product from south-eastern region of Serbia, made of different types of meat (e.g. horse, goat, sheep and beef) and spices, without additives or starter cultures. The flat sausage is a totally organic, unprocessed product without heat and smoke treatment applied. The aim of this study was to characterize 120 isolates of lactic acid bacteria (LAB) from Pirotska sausage produced by six different brands in two-year period using phenotypic and genotypic identification. The phenotypic characterization and preliminary identification of LAB was based on general morphology and biochemical tests (gas production, growth at different temperatures, arginine
hydrolysis etc.). The repetitive elements (REP, BOX, (GTG)5-PCR) found in the genome of these bacteria and randomly amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR) using M13 primer were used for determination of genetic polymorphism. Sequencing of 16S rRNA gene was used for species level identification. The 16S rRNA sequencing showed presence of only two species. Lactobacillus sakei was the dominant species (76%), followed by Leuconostoc mesenteroides (24%). However, plenty of genetic polymorphism within these two species was detected using (GTG)5-PCR fingerprinting. The results after comparing fingerprinting patterns of bacterial populations from different brands, due to the use of different meat types as well as different percentages of meat content, revealed some genetic similarity in few clusters and emphasized significant polymorphism within others.
PB  - FEDERATION OF EUROPEAN MICROBIOLOGICAL SOCIETIES
C3  - 7th Congress of European Microbiologists, FEMS 2017, Valencia, Spain
T1  - Genotyping of bacterial isolates from pirotska “ironed” sausage
SP  - FEMS7-0293
UR  - https://hdl.handle.net/21.15107/rcub_rimsi_2039
ER  - 

@conference{
author = "Bogdanović, Svetlana and Jelušić, Aleksandra and Danilović, Bojana and Berić, Tanja and Nikolić, Ivan and Stanković, Slaviša and Dimkić, Ivica",
year = "2017",
abstract = "The Pirotska “ironed” sausage is a traditional dry fermented product from south-eastern region of Serbia, made of different types of meat (e.g. horse, goat, sheep and beef) and spices, without additives or starter cultures. The flat sausage is a totally organic, unprocessed product without heat and smoke treatment applied. The aim of this study was to characterize 120 isolates of lactic acid bacteria (LAB) from Pirotska sausage produced by six different brands in two-year period using phenotypic and genotypic identification. The phenotypic characterization and preliminary identification of LAB was based on general morphology and biochemical tests (gas production, growth at different temperatures, arginine
hydrolysis etc.). The repetitive elements (REP, BOX, (GTG)5-PCR) found in the genome of these bacteria and randomly amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR) using M13 primer were used for determination of genetic polymorphism. Sequencing of 16S rRNA gene was used for species level identification. The 16S rRNA sequencing showed presence of only two species. Lactobacillus sakei was the dominant species (76%), followed by Leuconostoc mesenteroides (24%). However, plenty of genetic polymorphism within these two species was detected using (GTG)5-PCR fingerprinting. The results after comparing fingerprinting patterns of bacterial populations from different brands, due to the use of different meat types as well as different percentages of meat content, revealed some genetic similarity in few clusters and emphasized significant polymorphism within others.",
publisher = "FEDERATION OF EUROPEAN MICROBIOLOGICAL SOCIETIES",
journal = "7th Congress of European Microbiologists, FEMS 2017, Valencia, Spain",
title = "Genotyping of bacterial isolates from pirotska “ironed” sausage",
pages = "FEMS7-0293",
url = "https://hdl.handle.net/21.15107/rcub_rimsi_2039"
}

Bogdanović, S., Jelušić, A., Danilović, B., Berić, T., Nikolić, I., Stanković, S.,& Dimkić, I.. (2017). Genotyping of bacterial isolates from pirotska “ironed” sausage. in 7th Congress of European Microbiologists, FEMS 2017, Valencia, Spain
FEDERATION OF EUROPEAN MICROBIOLOGICAL SOCIETIES., FEMS7-0293.
https://hdl.handle.net/21.15107/rcub_rimsi_2039

Bogdanović S, Jelušić A, Danilović B, Berić T, Nikolić I, Stanković S, Dimkić I. Genotyping of bacterial isolates from pirotska “ironed” sausage. in 7th Congress of European Microbiologists, FEMS 2017, Valencia, Spain. 2017;:FEMS7-0293.
https://hdl.handle.net/21.15107/rcub_rimsi_2039 .

Bogdanović, Svetlana, Jelušić, Aleksandra, Danilović, Bojana, Berić, Tanja, Nikolić, Ivan, Stanković, Slaviša, Dimkić, Ivica, "Genotyping of bacterial isolates from pirotska “ironed” sausage" in 7th Congress of European Microbiologists, FEMS 2017, Valencia, Spain (2017):FEMS7-0293,
https://hdl.handle.net/21.15107/rcub_rimsi_2039 .