TY  - CONF
AU  - Belović, Miona
AU  - Tomić, Jelena
AU  - Torbica, Aleksandra
AU  - Čolović, Radmilo
AU  - Banjac, Vojislav
AU  - Novaković, Aleksandra
AU  - Živančev, Dragan
PY  - 2019
UR  - http://fiver.ifvcns.rs/handle/123456789/2178
AB  - Millet (Panicum miliaceum L.) flour represents potential raw material for the production of gluten-free products. Since bread of satisfactory quality cannot be produced using pure millet flour, various structuring agents are used to improve its textural properties, such as different hydrocolloids, starches and proteins. Proteins from different sources have been chosen for this study because they are not considered as additives (do not possess E-number). Additionally, they improve nutritional profile of millet bread since millet flour has low protein content.
Four types of proteins were used for the production of millet bread: pea protein concentrate, rice protein concentrate, pumpkin oil cake protein isolate and whey protein concentrate. Bread formulation consisted of millet flour, sugar, yeast, salt and water (110 % of hydration on the millet flour basis). Proteins were used to substitute 10 % of millet flour in bread formulation. Dough prepared without addition of yeast was used for the determination of rheological properties to avoid their change during fermentation. Small deformation dynamic oscillatory measurements of doughs were performed using a Haake MARS rheometer (Thermo Scientific, Karlsruhe, Germany) at temperature of 25 °C, equipped with a parallel plate geometry PP60 (60 mm diameter and 1 mm gap). Dough was left to rest 300 s before measurement. Frequency sweep (mechanical spectrum) was recorded over the range of 0.1 - 10 Hz at 0.1 Pa stress, which was within the linear viscoelastic region as previously determined by stress sweep test.
AB  - Proseno (Panicum miliaceum L.) brašno predstavlja potencijalnu sirovinu za proizvodnju bezglutenskih proizvoda. Pošto je nemoguće proizvesti hleb zadovoljavajućeg kvaliteta od čistog prosenog brašna, koriste se različiti agensi za poboljšanje njegovih teksturnih svojstava, kao što su različiti hidrokoloidi, skrobovi i proteini. Proteini iz različitih izvora odabrani su za ovu studiju zato što se ne smatraju aditivima (nemaju E-broj). Pored toga, proteini poboljšavaju nutritivni profil prosenog hleba jer proseno brašno ima nizak sadržaj proteina.
Četiri vrste proteina korišćene su u proizvodnji prosenog hleba: koncentrat proteina graška, koncentrat proteina pirinča, izolat proteina uljane pogače bundeve i koncentrat proteina surutke. Formulacija hleba sastojala se od prosenog brašna, šećera, kvasca, soli i vode (110% hidratacije na bazu prosenog brašna). Proteini su korišćeni za supstituciju 10% prosenog brašna u formulaciji hleba. Testo pripremljeno bez dodatka kvasca korišćeno je za određivanje reoloških svojstava da bi se izbegle promene prilikom fermentacije. Dinamička oscilatorna merenja pri malim deformacijama izvedena su korišćenjem Haake MARS reometra (Thermo Scientific, Karlsruhe, Germany) na temperaturi od 25°C, uz upotrebu pribora tipa ploča-ploča PP60 (60 mm prečnik ploče i 1 mm zazor između ploča). Testo je ostavljeno da odmara 300 s pre merenja. Test pri promeni frekvencije (mehanički spektar) je snimljen u opsegu frekvencija od 0,1 do 10 Hz pri naponu smicanja od 0,1 Pa, za koji je prethodno utvrđeno u testu sa promenom napona de se nalazi unutar viskoelastičnog
područja.
PB  - Novi Sad: Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi
C3  - Book of Abstracts, 6th International Conference Sustainable Postharvest and Food Technologies -INOPTEP 2019 and 31th National Conference Processing and Energy in Agriculture - PTEP 2019, April 07th – 12th, 2019, Kladovo, Serbia
T1  - Rheological properties of millet dough prepared with different proteins
T1  - Reološka svojstva prosenog testa pripremljenog sa različitim proteinima
EP  - 11
SP  - 10
UR  - https://hdl.handle.net/21.15107/rcub_fiver_2178
ER  - 

@conference{
author = "Belović, Miona and Tomić, Jelena and Torbica, Aleksandra and Čolović, Radmilo and Banjac, Vojislav and Novaković, Aleksandra and Živančev, Dragan",
year = "2019",
abstract = "Millet (Panicum miliaceum L.) flour represents potential raw material for the production of gluten-free products. Since bread of satisfactory quality cannot be produced using pure millet flour, various structuring agents are used to improve its textural properties, such as different hydrocolloids, starches and proteins. Proteins from different sources have been chosen for this study because they are not considered as additives (do not possess E-number). Additionally, they improve nutritional profile of millet bread since millet flour has low protein content.
Four types of proteins were used for the production of millet bread: pea protein concentrate, rice protein concentrate, pumpkin oil cake protein isolate and whey protein concentrate. Bread formulation consisted of millet flour, sugar, yeast, salt and water (110 % of hydration on the millet flour basis). Proteins were used to substitute 10 % of millet flour in bread formulation. Dough prepared without addition of yeast was used for the determination of rheological properties to avoid their change during fermentation. Small deformation dynamic oscillatory measurements of doughs were performed using a Haake MARS rheometer (Thermo Scientific, Karlsruhe, Germany) at temperature of 25 °C, equipped with a parallel plate geometry PP60 (60 mm diameter and 1 mm gap). Dough was left to rest 300 s before measurement. Frequency sweep (mechanical spectrum) was recorded over the range of 0.1 - 10 Hz at 0.1 Pa stress, which was within the linear viscoelastic region as previously determined by stress sweep test., Proseno (Panicum miliaceum L.) brašno predstavlja potencijalnu sirovinu za proizvodnju bezglutenskih proizvoda. Pošto je nemoguće proizvesti hleb zadovoljavajućeg kvaliteta od čistog prosenog brašna, koriste se različiti agensi za poboljšanje njegovih teksturnih svojstava, kao što su različiti hidrokoloidi, skrobovi i proteini. Proteini iz različitih izvora odabrani su za ovu studiju zato što se ne smatraju aditivima (nemaju E-broj). Pored toga, proteini poboljšavaju nutritivni profil prosenog hleba jer proseno brašno ima nizak sadržaj proteina.
Četiri vrste proteina korišćene su u proizvodnji prosenog hleba: koncentrat proteina graška, koncentrat proteina pirinča, izolat proteina uljane pogače bundeve i koncentrat proteina surutke. Formulacija hleba sastojala se od prosenog brašna, šećera, kvasca, soli i vode (110% hidratacije na bazu prosenog brašna). Proteini su korišćeni za supstituciju 10% prosenog brašna u formulaciji hleba. Testo pripremljeno bez dodatka kvasca korišćeno je za određivanje reoloških svojstava da bi se izbegle promene prilikom fermentacije. Dinamička oscilatorna merenja pri malim deformacijama izvedena su korišćenjem Haake MARS reometra (Thermo Scientific, Karlsruhe, Germany) na temperaturi od 25°C, uz upotrebu pribora tipa ploča-ploča PP60 (60 mm prečnik ploče i 1 mm zazor između ploča). Testo je ostavljeno da odmara 300 s pre merenja. Test pri promeni frekvencije (mehanički spektar) je snimljen u opsegu frekvencija od 0,1 do 10 Hz pri naponu smicanja od 0,1 Pa, za koji je prethodno utvrđeno u testu sa promenom napona de se nalazi unutar viskoelastičnog
područja.",
publisher = "Novi Sad: Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi",
journal = "Book of Abstracts, 6th International Conference Sustainable Postharvest and Food Technologies -INOPTEP 2019 and 31th National Conference Processing and Energy in Agriculture - PTEP 2019, April 07th – 12th, 2019, Kladovo, Serbia",
title = "Rheological properties of millet dough prepared with different proteins, Reološka svojstva prosenog testa pripremljenog sa različitim proteinima",
pages = "11-10",
url = "https://hdl.handle.net/21.15107/rcub_fiver_2178"
}

Belović, M., Tomić, J., Torbica, A., Čolović, R., Banjac, V., Novaković, A.,& Živančev, D.. (2019). Rheological properties of millet dough prepared with different proteins. in Book of Abstracts, 6th International Conference Sustainable Postharvest and Food Technologies -INOPTEP 2019 and 31th National Conference Processing and Energy in Agriculture - PTEP 2019, April 07th – 12th, 2019, Kladovo, Serbia
Novi Sad: Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi., 10-11.
https://hdl.handle.net/21.15107/rcub_fiver_2178

Belović M, Tomić J, Torbica A, Čolović R, Banjac V, Novaković A, Živančev D. Rheological properties of millet dough prepared with different proteins. in Book of Abstracts, 6th International Conference Sustainable Postharvest and Food Technologies -INOPTEP 2019 and 31th National Conference Processing and Energy in Agriculture - PTEP 2019, April 07th – 12th, 2019, Kladovo, Serbia. 2019;:10-11.
https://hdl.handle.net/21.15107/rcub_fiver_2178 .

Belović, Miona, Tomić, Jelena, Torbica, Aleksandra, Čolović, Radmilo, Banjac, Vojislav, Novaković, Aleksandra, Živančev, Dragan, "Rheological properties of millet dough prepared with different proteins" in Book of Abstracts, 6th International Conference Sustainable Postharvest and Food Technologies -INOPTEP 2019 and 31th National Conference Processing and Energy in Agriculture - PTEP 2019, April 07th – 12th, 2019, Kladovo, Serbia (2019):10-11,
https://hdl.handle.net/21.15107/rcub_fiver_2178 .

TY  - JOUR
AU  - Szabo, Balazs
AU  - Toth, Beata
AU  - Toldine, Eva Toth
AU  - Varga, Monika
AU  - Kovacs, Nandor
AU  - Varga, Janos
AU  - Kocsube, Sandor
AU  - Palagyi, Andrea
AU  - Bagi, Ferenc
AU  - Budakov, Dragana
AU  - Stojšin, Vera
AU  - Lazić, Sanja
AU  - Bodroža-Solarov, Marija
AU  - Čolović, Radmilo
AU  - Bekavac, Goran
AU  - Purar, Božana
AU  - Jocković, Đorđe
AU  - Mesterhazy, Akos
PY  - 2018
UR  - http://fiver.ifvcns.rs/handle/123456789/1752
AB  - Commercial maize hybrids are exposed to different degrees of ear infection by toxigenic fungal species and toxin contamination. Their resistance to different fungi and toxin relationships are largely unknown. Without this knowledge, screening and breeding are not possible for these pathogens. Seven- to tenfold differences were found in resistance to Fusarium spp., and there was a five-fold difference in ear coverage (%) in response to A. flavus. Three hybrids of the twenty entries had lower infection severity compared with the general means for toxigenic species. Three were highly susceptible to each, and 14 hybrids reacted differently to the different fungi. Differences were also observed in the toxin content. Again, three hybrids had lower toxin content in response to all toxigenic species, one had higher values for all, and 16 had variable resistance levels. Correlations between infection severity and deoxynivalenol (DON) content were 0.95 and 0.82 (p = 0.001) for F. graminearum and F. culmorum, respectively. For fumonisin and F. verticillioides ear rot, the Pearson correlation coefficient (r) was 0.45 (p = 0.05). Two independent isolates with different aggressiveness were used, and their mean X values better described the resistance levels. This increased the reliability of the data. With the introduction of this methodological concept (testing the resistance levels separately for different fungi and with two isolates independently), highly significant resistance differences were found. The resistance to different fungal species correlated only in certain cases; thus, each should be tested separately. This is very useful in registration tests and post-registration screening and breeding. This would allow a rapid increase in food and feed safety.
PB  - Basel : MDPI
T2  - Toxins
T1  - A New Concept to Secure Food Safety Standards against Fusarium Species and Aspergillus Flavus and Their Toxins in Maize
IS  - 9
VL  - 10
DO  - 10.3390/toxins10090372
ER  - 

@article{
author = "Szabo, Balazs and Toth, Beata and Toldine, Eva Toth and Varga, Monika and Kovacs, Nandor and Varga, Janos and Kocsube, Sandor and Palagyi, Andrea and Bagi, Ferenc and Budakov, Dragana and Stojšin, Vera and Lazić, Sanja and Bodroža-Solarov, Marija and Čolović, Radmilo and Bekavac, Goran and Purar, Božana and Jocković, Đorđe and Mesterhazy, Akos",
year = "2018",
abstract = "Commercial maize hybrids are exposed to different degrees of ear infection by toxigenic fungal species and toxin contamination. Their resistance to different fungi and toxin relationships are largely unknown. Without this knowledge, screening and breeding are not possible for these pathogens. Seven- to tenfold differences were found in resistance to Fusarium spp., and there was a five-fold difference in ear coverage (%) in response to A. flavus. Three hybrids of the twenty entries had lower infection severity compared with the general means for toxigenic species. Three were highly susceptible to each, and 14 hybrids reacted differently to the different fungi. Differences were also observed in the toxin content. Again, three hybrids had lower toxin content in response to all toxigenic species, one had higher values for all, and 16 had variable resistance levels. Correlations between infection severity and deoxynivalenol (DON) content were 0.95 and 0.82 (p = 0.001) for F. graminearum and F. culmorum, respectively. For fumonisin and F. verticillioides ear rot, the Pearson correlation coefficient (r) was 0.45 (p = 0.05). Two independent isolates with different aggressiveness were used, and their mean X values better described the resistance levels. This increased the reliability of the data. With the introduction of this methodological concept (testing the resistance levels separately for different fungi and with two isolates independently), highly significant resistance differences were found. The resistance to different fungal species correlated only in certain cases; thus, each should be tested separately. This is very useful in registration tests and post-registration screening and breeding. This would allow a rapid increase in food and feed safety.",
publisher = "Basel : MDPI",
journal = "Toxins",
title = "A New Concept to Secure Food Safety Standards against Fusarium Species and Aspergillus Flavus and Their Toxins in Maize",
number = "9",
volume = "10",
doi = "10.3390/toxins10090372"
}

Szabo, B., Toth, B., Toldine, E. T., Varga, M., Kovacs, N., Varga, J., Kocsube, S., Palagyi, A., Bagi, F., Budakov, D., Stojšin, V., Lazić, S., Bodroža-Solarov, M., Čolović, R., Bekavac, G., Purar, B., Jocković, Đ.,& Mesterhazy, A.. (2018). A New Concept to Secure Food Safety Standards against Fusarium Species and Aspergillus Flavus and Their Toxins in Maize. in Toxins
Basel : MDPI., 10(9).
https://doi.org/10.3390/toxins10090372

Szabo B, Toth B, Toldine ET, Varga M, Kovacs N, Varga J, Kocsube S, Palagyi A, Bagi F, Budakov D, Stojšin V, Lazić S, Bodroža-Solarov M, Čolović R, Bekavac G, Purar B, Jocković Đ, Mesterhazy A. A New Concept to Secure Food Safety Standards against Fusarium Species and Aspergillus Flavus and Their Toxins in Maize. in Toxins. 2018;10(9).
doi:10.3390/toxins10090372 .

Szabo, Balazs, Toth, Beata, Toldine, Eva Toth, Varga, Monika, Kovacs, Nandor, Varga, Janos, Kocsube, Sandor, Palagyi, Andrea, Bagi, Ferenc, Budakov, Dragana, Stojšin, Vera, Lazić, Sanja, Bodroža-Solarov, Marija, Čolović, Radmilo, Bekavac, Goran, Purar, Božana, Jocković, Đorđe, Mesterhazy, Akos, "A New Concept to Secure Food Safety Standards against Fusarium Species and Aspergillus Flavus and Their Toxins in Maize" in Toxins, 10, no. 9 (2018),
https://doi.org/10.3390/toxins10090372 . .

TY  - JOUR
AU  - Čolović, Dušica
AU  - Banjac, Vojislav
AU  - Rakita, Slađana
AU  - Čolović, Radmilo
AU  - Marjanović-Jeromela, Ana
AU  - Vidosavljević, Strahinja
AU  - Kokić, Bojana
PY  - 2018
UR  - http://fiver.ifvcns.rs/handle/123456789/1828
AB  - The agri-food industry generates thousands of tons of by-products such as skins, peels, seeds, leaves and other inedible fractions. Such by-products usually cause environmental issues due to their large amounts and high water activity promoting microbial development. Food by-products can be readily recycled and utilized as a source of fuel, feed and fertilizer. Therefore, it seems logical and feasible to turn food by-products into animal feeds. The purpose of this study is to produce a new animal feed compound by extruding by-products of black and white mustard seeds production. After extrusion, the feed compound obtained was dried and stored in two manners: under ambient conditions and in a climate chamber under accelerated conditions of high temperature and air humidity. Our objective was to examine the oxidative stability of the feed compound produced, and to compare the properties of black and white mustard seed extrudates.
AB  - Semenska proizvodnja stvara ogromne količine prehrambenog otpada svake godine, kao što su polomljenia zrna, ljuske, nejestivi delovi biljke, kao i delovi neadekvatnih senzornih i nutritivnih karakteristika. Jednostavan način za smanjenje količine semenskog 'otpada' ogleda se u što masovnijoj upotrebi u daljim ciklusima prerade. S obzirom na samo poreklo sirovina, kao najlogičniji i najjednostavniji vid dalje upotrebe odbačenih semenskih nusproizvoda nameće se proizvodnja hrane za životinje. Stoga je cilj ovog istraživanja bio da se ispita mogućnost upotrebe nusproizvoda semenske dorade crne i bele slačice u proizvodnji novog hraniva za ishranu životinja uz primenu tehnološkog postupka ekstrudiranja. Imajući u vidu hemijski sastav sirovine, nakon ekstrudiranja pristupljeno je ispitivanju je skladišne stabilnosti proizvedenih ekstrudata, praćenjem oksidativnih promena masne faze proizvoda. Proizvedeno hranivo je osušeno i skladišteno na dva načina. Prva grupa uzoraka skladištena je na sobnim uslovima temperature i vlažnosti vazduha, dok je druga grupa uzoraka skladištena u klima komori pri ubrzanim uslovima povišene temterature (65°C) i vlažnosti vazduha (φ = 70%). Sledeći parametri sukcesivno su praćeni tokom perioda skladištenja: mikrobiološki status uzoraka, peroksidni broj kao merilo primarne oksidacije proizvoda i supstance reaktivna sa tiobarbiturinskom kiselinom (Thiobarbituric Acid Reactive Substances - TBARS) i anisidinski broj kao merilo sekundarne oksidacije proizvoda. Dobijeni rezultati ukazuju na to da proizvedeni ekstrudati pokazuju značajan potencijal kao novo hranivo za životinje. Visok sadržaj proteina, a u isto vreme i masti, svrstavaju ekstrudirane nusproizvode slačice u proteinsko-energetska hraniva. Poredeći ova dva parametra sa vrednostima konvencionalnih hraniva, može se reći da su oba ekstrudata slična ekstrudiranoj soji. Međutim, ono što predstavlja problem, jeste visok sadržaj celuloze (preko 20% u oba ekstrudata), što je značajan limitirajući faktor u ishrani životinja. Za proizvedene ekstrudate karakterističan je visok sadržaj nezasićenih masnih kiselina. Ograničenje u nesmetanoj upotrebi ovih ekstrudata u ishrani životinja predstavlja visok sadržaj eruka kiseline, jedinjenu poznatom po svom antinutritivnom dejstvu, a koji ekstrudiranjem nije bilo moguće smanjiti. Takođe je utvrđeno da je ekstrudat proizveden od nusproizvoda crne slačice stabilniji od ekstrudiranih nusproizvoda bele slačice.
PB  - Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad
T2  - Journal on Processing & Energy in Agriculture
T1  - By-products of black (Brassica Nigra) and white (Sinapis Alba) mustard seed production as animal feed: Possibilities and hazards
T1  - Nusproizvodi semenske dorade crne (Brassica Nigra) i bele (Sinapis Alba) slačice kao hrana za životinje - mogućnosti i opasnosti
EP  - 191
IS  - 4
SP  - 188
VL  - 22
DO  - 10.5937/jpea1804188C
ER  - 

@article{
author = "Čolović, Dušica and Banjac, Vojislav and Rakita, Slađana and Čolović, Radmilo and Marjanović-Jeromela, Ana and Vidosavljević, Strahinja and Kokić, Bojana",
year = "2018",
abstract = "The agri-food industry generates thousands of tons of by-products such as skins, peels, seeds, leaves and other inedible fractions. Such by-products usually cause environmental issues due to their large amounts and high water activity promoting microbial development. Food by-products can be readily recycled and utilized as a source of fuel, feed and fertilizer. Therefore, it seems logical and feasible to turn food by-products into animal feeds. The purpose of this study is to produce a new animal feed compound by extruding by-products of black and white mustard seeds production. After extrusion, the feed compound obtained was dried and stored in two manners: under ambient conditions and in a climate chamber under accelerated conditions of high temperature and air humidity. Our objective was to examine the oxidative stability of the feed compound produced, and to compare the properties of black and white mustard seed extrudates., Semenska proizvodnja stvara ogromne količine prehrambenog otpada svake godine, kao što su polomljenia zrna, ljuske, nejestivi delovi biljke, kao i delovi neadekvatnih senzornih i nutritivnih karakteristika. Jednostavan način za smanjenje količine semenskog 'otpada' ogleda se u što masovnijoj upotrebi u daljim ciklusima prerade. S obzirom na samo poreklo sirovina, kao najlogičniji i najjednostavniji vid dalje upotrebe odbačenih semenskih nusproizvoda nameće se proizvodnja hrane za životinje. Stoga je cilj ovog istraživanja bio da se ispita mogućnost upotrebe nusproizvoda semenske dorade crne i bele slačice u proizvodnji novog hraniva za ishranu životinja uz primenu tehnološkog postupka ekstrudiranja. Imajući u vidu hemijski sastav sirovine, nakon ekstrudiranja pristupljeno je ispitivanju je skladišne stabilnosti proizvedenih ekstrudata, praćenjem oksidativnih promena masne faze proizvoda. Proizvedeno hranivo je osušeno i skladišteno na dva načina. Prva grupa uzoraka skladištena je na sobnim uslovima temperature i vlažnosti vazduha, dok je druga grupa uzoraka skladištena u klima komori pri ubrzanim uslovima povišene temterature (65°C) i vlažnosti vazduha (φ = 70%). Sledeći parametri sukcesivno su praćeni tokom perioda skladištenja: mikrobiološki status uzoraka, peroksidni broj kao merilo primarne oksidacije proizvoda i supstance reaktivna sa tiobarbiturinskom kiselinom (Thiobarbituric Acid Reactive Substances - TBARS) i anisidinski broj kao merilo sekundarne oksidacije proizvoda. Dobijeni rezultati ukazuju na to da proizvedeni ekstrudati pokazuju značajan potencijal kao novo hranivo za životinje. Visok sadržaj proteina, a u isto vreme i masti, svrstavaju ekstrudirane nusproizvode slačice u proteinsko-energetska hraniva. Poredeći ova dva parametra sa vrednostima konvencionalnih hraniva, može se reći da su oba ekstrudata slična ekstrudiranoj soji. Međutim, ono što predstavlja problem, jeste visok sadržaj celuloze (preko 20% u oba ekstrudata), što je značajan limitirajući faktor u ishrani životinja. Za proizvedene ekstrudate karakterističan je visok sadržaj nezasićenih masnih kiselina. Ograničenje u nesmetanoj upotrebi ovih ekstrudata u ishrani životinja predstavlja visok sadržaj eruka kiseline, jedinjenu poznatom po svom antinutritivnom dejstvu, a koji ekstrudiranjem nije bilo moguće smanjiti. Takođe je utvrđeno da je ekstrudat proizveden od nusproizvoda crne slačice stabilniji od ekstrudiranih nusproizvoda bele slačice.",
publisher = "Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad",
journal = "Journal on Processing & Energy in Agriculture",
title = "By-products of black (Brassica Nigra) and white (Sinapis Alba) mustard seed production as animal feed: Possibilities and hazards, Nusproizvodi semenske dorade crne (Brassica Nigra) i bele (Sinapis Alba) slačice kao hrana za životinje - mogućnosti i opasnosti",
pages = "191-188",
number = "4",
volume = "22",
doi = "10.5937/jpea1804188C"
}

Čolović, D., Banjac, V., Rakita, S., Čolović, R., Marjanović-Jeromela, A., Vidosavljević, S.,& Kokić, B.. (2018). By-products of black (Brassica Nigra) and white (Sinapis Alba) mustard seed production as animal feed: Possibilities and hazards. in Journal on Processing & Energy in Agriculture
Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad., 22(4), 188-191.
https://doi.org/10.5937/jpea1804188C

Čolović D, Banjac V, Rakita S, Čolović R, Marjanović-Jeromela A, Vidosavljević S, Kokić B. By-products of black (Brassica Nigra) and white (Sinapis Alba) mustard seed production as animal feed: Possibilities and hazards. in Journal on Processing & Energy in Agriculture. 2018;22(4):188-191.
doi:10.5937/jpea1804188C .

Čolović, Dušica, Banjac, Vojislav, Rakita, Slađana, Čolović, Radmilo, Marjanović-Jeromela, Ana, Vidosavljević, Strahinja, Kokić, Bojana, "By-products of black (Brassica Nigra) and white (Sinapis Alba) mustard seed production as animal feed: Possibilities and hazards" in Journal on Processing & Energy in Agriculture, 22, no. 4 (2018):188-191,
https://doi.org/10.5937/jpea1804188C . .

TY  - JOUR
AU  - Čabarkapa, Ivana
AU  - Palić, Dragan V.
AU  - Milić, Dragan
AU  - Plavšić, Miroslav V.
AU  - Plavšić, Dragana V.
AU  - Vukmirović, Đuro M.
AU  - Čolović, Radmilo
PY  - 2010
UR  - http://fiver.ifvcns.rs/handle/123456789/901
AB  - Crops at ensiling contain both aerobic and anaerobic microorganisms and a range of bacteria and fungi that affect silage quality. Typical classes of microorganisms on plants prior to ensiling are aerobic bacteria, lactic acid bacteria (LAB), enterobacteria, yeasts, molds, clostridia, bacilli, acetic acid bacteria and propionic acid bacteria. The quality of silage depends on the competition between different groups of microorganisms. LAB, which are responsible for the silage fermentation process, usually dominate the silage microflora, but undesirable microorganisms, that occur at low levels on fresh plant material, may grow during the storage of silage and lead to anaerobic or aerobic spoilage. In this study, effects of silage inoculants on reduction of microflora during ensiling of alfalfa have been investigated. The results showed that the addition of commercial silage inoculants, Bonsilage Plus and Bonsilage Forte, had significant effect in reducing total number of aerobic bacteria, enterobacteria, yeasts, moulds and sulphite reducing clostridia during ensiling of alfalfa.
AB  - Biljni materijal za siliranje sadrži aerobne i anaerobne mikroorganizme i niz bakterija i gljivica koji utiču na kvalitet silaže. Tipične klase mikro-organizama na biljkama pre siliranja su aerobne bakterije, bakterije mlečne kiseline (LAB), enterobakterije, kvasaca, plesni, klostridije, bakterije sirćetne kiseline i bakterije propionske kiseline. Kvalitet silaže zavisi od dominacije različitih grupa mikroorganizama. Bakterije mlečne kiseline, koje su odgovorne za proces fermentacije silaže, obično dominiraju mikroflorom silaže, ali broj neželjenih mikroorganizama, koji se javljaju u niskom nivou u svežoj biljnoj masi, može da raste tokom skladištenja silaže i dovede do njenog kvarenja. U ovom radu je ispitivan uticaj silažnih inokulanata na smanjenje mikroflore u toku siliranja lucerke. Rezultati su pokazali da je dodavanje komercijalnih inokulanata Bonsilage Plus i Bonsilage Forte, imalo značajan efekat na smanjenje ukupnog broja aerobnih bakterija, enterobakterija, kvasaca, plesni i klostridija tokom siliranja lucerke.
PB  - Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad
T2  - Food & Feed Research
T1  - The influence of Bonsilage Plus and Bonsilage Forte on microflora reduction during ensiling of alfalfa
T1  - Uticaj Bonsilage Plus i Bonsilage Forte na smanjenje mikroflore tokom siliranja lucerke
EP  - 64
IS  - 2
SP  - 59
VL  - 37
UR  - https://hdl.handle.net/21.15107/rcub_fiver_901
ER  - 

@article{
author = "Čabarkapa, Ivana and Palić, Dragan V. and Milić, Dragan and Plavšić, Miroslav V. and Plavšić, Dragana V. and Vukmirović, Đuro M. and Čolović, Radmilo",
year = "2010",
abstract = "Crops at ensiling contain both aerobic and anaerobic microorganisms and a range of bacteria and fungi that affect silage quality. Typical classes of microorganisms on plants prior to ensiling are aerobic bacteria, lactic acid bacteria (LAB), enterobacteria, yeasts, molds, clostridia, bacilli, acetic acid bacteria and propionic acid bacteria. The quality of silage depends on the competition between different groups of microorganisms. LAB, which are responsible for the silage fermentation process, usually dominate the silage microflora, but undesirable microorganisms, that occur at low levels on fresh plant material, may grow during the storage of silage and lead to anaerobic or aerobic spoilage. In this study, effects of silage inoculants on reduction of microflora during ensiling of alfalfa have been investigated. The results showed that the addition of commercial silage inoculants, Bonsilage Plus and Bonsilage Forte, had significant effect in reducing total number of aerobic bacteria, enterobacteria, yeasts, moulds and sulphite reducing clostridia during ensiling of alfalfa., Biljni materijal za siliranje sadrži aerobne i anaerobne mikroorganizme i niz bakterija i gljivica koji utiču na kvalitet silaže. Tipične klase mikro-organizama na biljkama pre siliranja su aerobne bakterije, bakterije mlečne kiseline (LAB), enterobakterije, kvasaca, plesni, klostridije, bakterije sirćetne kiseline i bakterije propionske kiseline. Kvalitet silaže zavisi od dominacije različitih grupa mikroorganizama. Bakterije mlečne kiseline, koje su odgovorne za proces fermentacije silaže, obično dominiraju mikroflorom silaže, ali broj neželjenih mikroorganizama, koji se javljaju u niskom nivou u svežoj biljnoj masi, može da raste tokom skladištenja silaže i dovede do njenog kvarenja. U ovom radu je ispitivan uticaj silažnih inokulanata na smanjenje mikroflore u toku siliranja lucerke. Rezultati su pokazali da je dodavanje komercijalnih inokulanata Bonsilage Plus i Bonsilage Forte, imalo značajan efekat na smanjenje ukupnog broja aerobnih bakterija, enterobakterija, kvasaca, plesni i klostridija tokom siliranja lucerke.",
publisher = "Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad",
journal = "Food & Feed Research",
title = "The influence of Bonsilage Plus and Bonsilage Forte on microflora reduction during ensiling of alfalfa, Uticaj Bonsilage Plus i Bonsilage Forte na smanjenje mikroflore tokom siliranja lucerke",
pages = "64-59",
number = "2",
volume = "37",
url = "https://hdl.handle.net/21.15107/rcub_fiver_901"
}

Čabarkapa, I., Palić, D. V., Milić, D., Plavšić, M. V., Plavšić, D. V., Vukmirović, Đ. M.,& Čolović, R.. (2010). The influence of Bonsilage Plus and Bonsilage Forte on microflora reduction during ensiling of alfalfa. in Food & Feed Research
Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad., 37(2), 59-64.
https://hdl.handle.net/21.15107/rcub_fiver_901

Čabarkapa I, Palić DV, Milić D, Plavšić MV, Plavšić DV, Vukmirović ĐM, Čolović R. The influence of Bonsilage Plus and Bonsilage Forte on microflora reduction during ensiling of alfalfa. in Food & Feed Research. 2010;37(2):59-64.
https://hdl.handle.net/21.15107/rcub_fiver_901 .

Čabarkapa, Ivana, Palić, Dragan V., Milić, Dragan, Plavšić, Miroslav V., Plavšić, Dragana V., Vukmirović, Đuro M., Čolović, Radmilo, "The influence of Bonsilage Plus and Bonsilage Forte on microflora reduction during ensiling of alfalfa" in Food & Feed Research, 37, no. 2 (2010):59-64,
https://hdl.handle.net/21.15107/rcub_fiver_901 .