TY  - JOUR
AU  - Zavišić, Gordana
AU  - Ristić, Slavica
AU  - Petričević, Saša
AU  - Novaković Jovanović, Jelena
AU  - Radulović, Željka
AU  - Petković, Branka
AU  - Strahinić, Ivana
AU  - Piperski, Vesna
PY  - 2015
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2067
UR  - https://www.wageningenacademic.com/doi/abs/10.3920/BM2014.0018
AB  - We investigated the potential probiotic properties of indigenous lactic
   acid bacteria (LAB) isolated from Serbian homemade cheese. Seventeen LAB
   strains were isolated and characterised using standard protocols. One of
   the strains showed several probiotic properties: survival at low pH and
   in bile salts solution, antimicrobial activity, susceptibility to
   antibiotics and adhesion to hexodecane. DNA analysis identified the
   isolate as Lactobacillus casei, hereafter named Lactobacillus casei 5s.
   The lipid lowering effect of Lactobacillus casei 5s was evaluated in
   vivo using a hyperlipidemic rat model. Orally administered Lactobacillus
   casei 5s significantly decreased the elevated total serum cholesterol
   and triglycerides, and attenuated macro vesicular steatosis in the
   liver. Moreover, Lactobacillus casei 5s improved the intestinal
   microbial balance in favour of lactobacilli, while decreasing the number
   of Escherichia coli cells. The bacteria were re-isolated and identified
   from the surface of the intestinal mucosa and from the faecal samples of
   treated animals, indicating adhesiveness and colonisation ability. The
   results of an acute oral toxicity study in mice and the absence of
   translocation to other organs demonstrated the safety of the strain. In
   conclusion, Lactobacillus casei 5s demonstrated promising probiotic
   potential and might be a good candidate for more detailed
   investigations.
PB  - Wageningen Academic Publishers
T2  - Beneficial Microbes
T1  - Characterisation and preliminary lipid-lowering evaluation of
 Lactobacillus isolated from a traditional Serbian dairy product
IS  - 1
VL  - 6
DO  - 10.3920/BM2014.0018
SP  - 119
EP  - 128
ER  - 

@article{
author = "Zavišić, Gordana and Ristić, Slavica and Petričević, Saša and Novaković Jovanović, Jelena and Radulović, Željka and Petković, Branka and Strahinić, Ivana and Piperski, Vesna",
year = "2015",
abstract = "We investigated the potential probiotic properties of indigenous lactic
   acid bacteria (LAB) isolated from Serbian homemade cheese. Seventeen LAB
   strains were isolated and characterised using standard protocols. One of
   the strains showed several probiotic properties: survival at low pH and
   in bile salts solution, antimicrobial activity, susceptibility to
   antibiotics and adhesion to hexodecane. DNA analysis identified the
   isolate as Lactobacillus casei, hereafter named Lactobacillus casei 5s.
   The lipid lowering effect of Lactobacillus casei 5s was evaluated in
   vivo using a hyperlipidemic rat model. Orally administered Lactobacillus
   casei 5s significantly decreased the elevated total serum cholesterol
   and triglycerides, and attenuated macro vesicular steatosis in the
   liver. Moreover, Lactobacillus casei 5s improved the intestinal
   microbial balance in favour of lactobacilli, while decreasing the number
   of Escherichia coli cells. The bacteria were re-isolated and identified
   from the surface of the intestinal mucosa and from the faecal samples of
   treated animals, indicating adhesiveness and colonisation ability. The
   results of an acute oral toxicity study in mice and the absence of
   translocation to other organs demonstrated the safety of the strain. In
   conclusion, Lactobacillus casei 5s demonstrated promising probiotic
   potential and might be a good candidate for more detailed
   investigations.",
publisher = "Wageningen Academic Publishers",
journal = "Beneficial Microbes",
title = "Characterisation and preliminary lipid-lowering evaluation of
 Lactobacillus isolated from a traditional Serbian dairy product",
number = "1",
volume = "6",
doi = "10.3920/BM2014.0018",
pages = "119-128"
}

Zavišić, G., Ristić, S., Petričević, S., Novaković Jovanović, J., Radulović, Ž., Petković, B., Strahinić, I.,& Piperski, V.. (2015). Characterisation and preliminary lipid-lowering evaluation of
 Lactobacillus isolated from a traditional Serbian dairy product. in Beneficial Microbes
Wageningen Academic Publishers., 6(1), 119-128.
https://doi.org/10.3920/BM2014.0018

Zavišić G, Ristić S, Petričević S, Novaković Jovanović J, Radulović Ž, Petković B, Strahinić I, Piperski V. Characterisation and preliminary lipid-lowering evaluation of
 Lactobacillus isolated from a traditional Serbian dairy product. in Beneficial Microbes. 2015;6(1):119-128.
doi:10.3920/BM2014.0018 .

Zavišić, Gordana, Ristić, Slavica, Petričević, Saša, Novaković Jovanović, Jelena, Radulović, Željka, Petković, Branka, Strahinić, Ivana, Piperski, Vesna, "Characterisation and preliminary lipid-lowering evaluation of
 Lactobacillus isolated from a traditional Serbian dairy product" in Beneficial Microbes, 6, no. 1 (2015):119-128,
https://doi.org/10.3920/BM2014.0018 . .