Ljubisa Topisirovic
Overview
Explore the profile of Ljubisa Topisirovic including associated specialties, affiliations and a list of published articles.
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36
Citations
602
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Recent Articles
1.
Lozo J, Topisirovic L, Kojic M
Appl Microbiol Biotechnol
. 2021 Jan;
105(2):477-492.
PMID: 33394148
Microorganisms isolated from various traditionally fermented food products prepared in households without commercial starter cultures are designated as natural isolates. In addition, this term is also used for microorganisms collected...
2.
Terzic-Vidojevic A, Veljovic K, Tolinacki M, Zivkovic M, Lukic J, Lozo J, et al.
Food Res Int
. 2020 Aug;
136:109494.
PMID: 32846575
The aim of this review was to summarize the data regarding diversity of non-starter lactic acid bacteria (NSLAB) isolated from various artisanal dairy products manufactured in Western Balkan Countries. The...
3.
Mirkovic N, Radulovic Z, Uzelac G, Lozo J, Obradovic D, Topisirovic L, et al.
Food Technol Biotechnol
. 2016 Dec;
53(2):237-242.
PMID: 27904354
ssp. BGBM50, a producer of lactococcin G and aggregation-promoting factor, was isolated from selected lactic acid bacteria taken from semi-hard cheese traditionally produced in the village Žanjic, Montenegro. Strain BGBM50...
4.
Suranska H, Raspor P, Uroic K, Golic N, Kos B, Mihajlovic S, et al.
Folia Microbiol (Praha)
. 2016 Mar;
61(6):455-463.
PMID: 27027646
Artisanal white pickled cheese of Western Serbia is a product of complex microbial community which detection by culture-dependent method only is hampered by its limitations. Thus, in the present study,...
5.
Zivkovic M, cadez N, Uroic K, Miljkovic M, Tolinacki M, Dousova P, et al.
J Intercult Ethnopharmacol
. 2015 Sep;
4(1):12-8.
PMID: 26401378
Aim: The aim of this study was to investigate the in vitro probiotic potential of dairy yeast isolates from artisanal cheeses manufactured in Serbia and Croatia. Materials And Methods: Twelve...
6.
Ovchinnikov K, Kristiansen P, Uzelac G, Topisirovic L, Kojic M, Nissen-Meyer J, et al.
J Biol Chem
. 2014 Jul;
289(34):23838-45.
PMID: 24993828
LsbB is a class II leaderless lactococcal bacteriocin of 30 amino acids. In the present work, the structure and function relationship of LsbB was assessed. Structure determination by NMR spectroscopy...
7.
Terzic-Vidojevic A, Mihajlovic S, Uzelac G, Veljovic K, Tolinacki M, Nikolic M, et al.
Food Microbiol
. 2014 Jan;
39:27-38.
PMID: 24387849
The aim of this study was to investigate the composition of lactic acid bacteria (LAB) in autochthonous young cheeses, sweet creams and sweet kajmaks produced in the Vlašić mountain region...
8.
Uzelac G, Kojic M, Lozo J, Aleksandrzak-Piekarczyk T, Gabrielsen C, Kristensen T, et al.
J Bacteriol
. 2013 Oct;
195(24):5614-21.
PMID: 24123824
Lactococcus lactis subsp. lactis BGMN1-5 produces a leaderless class II bacteriocin called LsbB. To identify the receptor for LsbB, a cosmid library of the LsbB-sensitive strain BGMN1-596 was constructed. About...
9.
Zavisic G, Petricevic S, Radulovic Z, Begovic J, Golic N, Topisirovic L, et al.
Braz J Microbiol
. 2013 Sep;
43(1):418-28.
PMID: 24031847
In this study, we checked lactobacilli strains of human origin for their potential as probiotic. Samples were collected from oral mucosa of 16 healthy individuals, out of which twenty isolates...
10.
Golic N, cadez N, Terzic-Vidojevic A, Suranska H, Beganovic J, Lozo J, et al.
Int J Food Microbiol
. 2013 Aug;
166(2):294-300.
PMID: 23973841
The goal of this study was the characterisation of indigenous lactic acid bacteria (LAB) and yeasts isolated from nine white pickled (BG) and nine fresh soft (ZG) artisanal cheeses collected...