Mirjana Ž. GrujovićUniversity of Kragujevac, Institute for Information Technologies · Department of Science
Mirjana Ž. Grujović
Research Associate
About
60
Publications
7,716
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249
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Citations since 2017
Introduction
My file of expertise is especially related to food microbiology. My field of interest is the investigation of the biochemical and physiological activity of the lactic acid bacteria (LAB), which were isolated from autochthonous dairy and meat products. The research is extended into the in vitro investigation of their biotic and probiotic potential.
Education
October 2014 - December 2019
Publications
Publications (60)
This research project aimed to investigate the physico-chemical, sensory, hygienic and safety characteristics of raw goat milk, whey, brine and traditional goat cheese during the ripening period of 28 days. Physico-chemical parameters included the determination of dry matter, fat, ash, protein, pH, water activity and NaCl content. The presence of E...
Biofilm is recognized as one of the virulence factors of uropathogenic Escherichia coli. It offers bacteria significantly increased tolerance to antibiotics and makes difficulties in infection eradication. In this study, the biofilm formation ability of clinical isolates of uropathogenic E. coli as well as the antibiofilm activity of the common Gar...
This research project aimed to analyse the biological potential of aqueous, ethanolic, methanolic, and ethyl acetate extracts of red grape stalks, as well as lyophilised red grape stalks from Krnjevo (Serbia). The concentration of the total phenols and flavonoids, as well as the antioxidant activity of the stalk extracts were measured by means of t...
Enterobacteriaceae are widely present in many environments related to humans, including the human body and the food that they consume, from both plant or animal origin. Hence, they are considered relevant members of the gastrointestinal tract microbiota. On the other hand, these bacteria are also recognized as putative pathogens, able to impair hum...
Bacterial isolates from tailings pond wastewaters have a great potential for usage in bioremediation since they usually have a natural resistance to the presence of heavy metals present in concentrates and tailings. The objectives of this study were characterisation of bacterial isolates from tailings pond wastewater from
mountain Rudnik (flotation...
Bacterial isolates from tailings pond wastewaters have a great potential for usage in bioremediation since they usually have a natural resistance to the presence of heavy metals present in concentrates and tailings.
The objectives of this study were characterisation of bacterial isolates from tailings pond wastewater from mountain Rudnik (flotation...
The aim of this study was to identify some of the secondary metabolites present in acetonic, methanolic, and hexanic extracts of lichen Xanthoparmelia stenophylla and to examine their antioxidant, antimicrobial, and cytotoxic activity. Compounds of the depsid structure of lecanoric acid, obtusic acid, and atranorin as well as usnic acid with a dibe...
This study examined water samples from a local stream in Central Serbia, which was consumed as drinking water. The chemical parameters (chemical oxygen demand, pH, total concentration of dissolved substances and electrical conductivity), the concentration of major, trace, and radioactive elements in the water as well as the content of those from th...
This research examined in vitro probiotic potential of Lactobacillus curvatus isolates from fermented sausage originating in
Southeast Serbia which was prepared using traditional production techniques. Strains of L. curvatus were isolated and identified
at the level of species using API 50CHL sets and 16s rDNA sequencing, after which their probioti...
Traditional fermented foods are a significant source of starter and/or non-starter lactic acid bacteria (nsLAB). Moreover, these microorganisms are also known for their role as probiotics. The potential of nsLAB is huge; however, there are still challenges to be overcome with respect to characterization and application. In the present review, the m...
This research aimed to investigate and compare traditional products called “duvan chvarci” produced using pork meat and fat, originated from local households and industries. Physical and chemical analysis demonstrated differences among the examined products, mostly in total chloride content and TBARS values. Samples collected at local households sh...
In this study, the effects of different temperatures, pH, salt concentrations and different
growth media on the planktonic growth, biofilm formation, and formed biofilm of Klebsiella oxytoca, Klebsiella ornithinolytica, and Klebsiella pneumoniae were investigated. These bacteria were isolated from autochthonous Serbian cheese (from the Sokobanja re...
There has been a growing interest in traditional dairy (such as raw milk cheeses) and meat products, in recent years. However, these products are suitable and nutrient medium and may be easily contaminated by microorganisms such as Enterobacteriaceae. Enterobacteriaceae are considered to be the indicator bacteria for microbiological quality of food...
The purpose of this research paper was the evaluation of the safety aspects and probiotic potential of six isolates from the genus Enterococcus isolated from traditionally made cheese. The isolates represented part of the unexplored microflora of the cheese. The tolerance of Enterococcus isolates to different gastrointestinal conditions (low pH, th...
The aim of this study was to investigate the physicochemical parameters of quality, microbiological safety and antimicrobial potential of four samples of organic sunflower honey from the Banat area (northeastern Serbia). Humidity, ash, pH, free acidity, electrical conductivity, hydroxymethylfurfural content, sugar content and diastase activity were...
Achillea ageratifolia subsp. serbica is a poorly investigated endemic of the Balkan
area and there are almost no data about the potential application of this plant.
The purpose of this study was the investigation of the phytochemical composition, antioxidant, antimicrobial, and antibiofilm activity of its water, acetone, and
ethyl acetate extracts....
This research aimed to investigate the quality of drinking water from the rural area of village Pajsijević (Šumadija, central Serbia). The water is consumed as raw since it is not purified or chlorinated before consumption. The water was collected at three sampling points – in the spring of Kotlenik Mountain stream (W1 sample), in the local reservo...
This study assessed the potential of probiotic characteristics of bacterial strains isolated
from dry-cured sheep ham. It is one of the most common autochthonous processed meat products made in a traditional way on the Pešter plateau (Western Serbia). Isolates were identified as Lactobacillus curvatus (9 strains), Lactobacillus sakei (3 strains), a...
Wine samples, wine evaporated to dryness, dealcoholized wine and the original shape wine, made from autochthonous grapevine variety from Serbia and Montenegro, were examined in order to determine total phenols, flavonoids and proanthocyanins, as well as their antioxidant activity. Antimicrobial and anti-biofilm activities were evaluated. The
grapev...
Nine species (sixteen isolates) of lactic acid bacteria (LAB) isolated from traditionally made Serbian cheese were evaluated for their enzymatic activities in order to select indigenous strains of technical interest for the manufacture of cheese. These strains were selected based on their previously determined biochemical and physiological characte...
In this paper, the effect of different temperatures, pH, and NaCl concentration on the growth of autochthonous lactic acid bacteria isolated from traditionally made Serbian cheese (Sokobanja area) was investigated by using the spectrophotometric method. Growth of tested Lactobacillus (Lb. fermentum, Lb. plantarum, and Lb. brevis) and Lactococcus la...
Enterobacter gergoviae KGPMF 20 was found in traditionally made cheese from Sokobanja (South-eastern Serbia). In this paper, the characteristics of the species were evaluated by investigation of adhesion to diff erent solvents and co-aggregation ability with other species. Moreover, its enzy-matic activity was evaluated by using spectrophotometric...
Objective
The objectives of this research project were isolation, identification, and evaluation of the safety aspect and probiotics properties of 21 Enterococcus faecium strains isolated from sausages originated from southeastern Serbia.ResultsAnalyzed E. faecium isolates showed tolerance to simulated gastrointestinal conditions. All the examined...
In this paper, we investigated the hydrophobicity, ability to adhere to solvents and the pig epithelium and co-aggregation of members of family Enterobacteriaceae and Enterococcus faecalis KGPMF 49. The bacteria used in this study were isolated from traditionally made autochthonous cheese from Southeastern Serbia (Sokobanja). The percentage of adhe...
This paper presents the results of testing the chemical properties,
microbiological safety and antimicrobial activity of Oleum Hyperici, a traditional
product made from the flowers of Hypericum perforatum L., collected from the Goč
mountain (Serbia). The antimicrobial activity of Oleum Hyperici is tested by agar well
and microdilution method. The r...
An original product named Allium ursinum sauce, made from garlic from Kučaj
Mountain (Serbia), was investigated. The microbiological and antimicrobial
properties (antibacterial and antifungal) of the sauce were determined using a disk
diffusion method. A. ursinum sauce showed an antimicrobial effect on
Staphilococcus aureus and Pseudomonas aerugino...
In this paper, we tested the antimicrobial potential of acetone extract
of Lactarius volemus, an edible mushroom, applying the microdilution and
antibiofilm assays. The extract was tested on six species of bacteria and seven
species of fungi. The results revealed that the extract possesses quite strong
antimicrobial power, with MIC values ranging f...
Dry-cured sheep ham is a traditional product of Western Balkans. It is
prepared by dry curing specially treated whole sheep carcasses which are
smoked for a short time and spontaneously fermented in air under uncontrolled
conditions. Lactic acid bacteria (LAB) play a key role in defining
the quality and organoleptic characteristics of dry-cured she...
In this paper, the presence, biochemical and physiological characteristics of the members of genus Enterococcus, isolated from traditionally made Serbian cheese, were investigated. The members were identified as: Enterococcus faecium (8 isolates), E. faecalis (14 isolates), E. hirae (4 isolates) and E. durans (4 isolates), using the biochemical tes...
Objective
The objective of this study was to evaluate the probiotic potential as well as the ability of adhesion and aggregation of natural and autochthonous lactic acid bacteria, isolated from traditionally made cheese.
Results
Lactic acid bacteria from natural food sources can be promising probiotic candidates and they can be used in natural foo...
In this paper, we investigated the influence of temperatures (4°C, 37°C, 44°C) and different concentrations of glucose and lactose (0.5%, 1.5%, 2.5%, 3.5%) on the planktonic growth, biofilm formation and formed biofilm of Klebsiella oxytoca, Klebsiella ornithinolytica and Klebsiella pneumonia in two different broths (TSB and MH). The bacteria were...
This study observed the preliminary investigation of Oleum Hyperici, an original product made from Hypericum perforatum flowers, collected from Goč Mountain (Serbia). Some of the chemical properties (pH, the content of metals and metalloids - As, Cr, Pb, Cd, Ni, Hg) and the microbiological safety of the product including the total count of aerobic...
The aim of this research is to explore the potential use of Lactobacillus curvatus and Enterococcus faecium isolated from traditional fermented sausage from Southeast Serbia as probiotics. Analytic criteria for determining the probiotic potential included haemolysis, autoagreggation and coaggregation tests as well as the test for hydrophobicity of...
Sjenička ovčija stelja je tradicionalni proizvod od ovčijeg mesa koji se odlikuje specifičnim i složenim načinom proizvodnje. Plesni koje se razvijaju na proizvodu predstavljaju veliki problem proizvođačima zbog loših organoleptičkih ocena kvaliteta. Ovo istraživanje je imalo za cilj da proceni antifungalnu aktivnost etarskih ulja bosiljka (Basil e...
________________________________________________________________________________________ MuRuzović, M. Ž., K. G. MLaDenović, T. D. ŽuGić-PeTRović, Lj. R. ČoMić: In vitro evaluation of the antimicrobial potential of Streptococcus uberis isolated from a local cheese from Southeastern Serbia. vet. arhiv 88, 521-534, 2018. aBSTRaCT Streptococcus uberis...
In this study, the effects of different temperature, pH, different concentrations of salt, glucose and lactose, on the planktonic growth, biofilm formation and formed biofilm of Enterococcus hirae KGPMF9, Streptococcus uberis KGPMF2, Lactococcus lactis subsp. lactis KGPMF23 and Lactobacillus fermentum KGPMF29 was investigated. These lactic acid bac...
In this study, the effects of environmental factors (different media, temperature, pH, salt and sugar concentrations) on the planktonic growth, biofilm formation and formed biofilm of Escherichia coli KGPMF 16 and Escherichia coli KGPMF 17 were investigated. Tested bacteria were isolated from traditionally made cheese produced in Southeastern Serbi...
In this study, the effects of different temperature, pH, salt and glucose concentrations on the planktonic growth, biofilm formation, and formed biofi lm of Serratia odorifera and Serratia marcescens, isolated from traditionally made cheese, were investigated using spectrophotometric method. The investigated strains demonstrated best planktonic gro...
The antibacterial activity of potassium metabisulphite, potassium benzoate, potassium propionate, and potassium nitrate were evaluated against 15 species of bacteria using diffusion and microdilution methods. Potassium metabisulphite showed the greatest activity (MIC varied in the range of 0.78 mg ml–1 to 3.12 mg ml–1), then potassium benzoate (6.2...
Suva ovčija stelja je tradicionalni proizvodi Zapadnog Balkana. Proizvodi se
sušenjem specijalno obrađenih trupova celih ovaca koji se kratko dime na hladnom
dima i spontano fermentišu. Cilj ovog istraživanja je bio da se ispitataju fizičkohemijske
karakteristike i izoluju Bakterije mlečne kiseline (BMK) i koagulaza
negativne stafilokoke (KNS) iz p...
In this article, the presence and physiological characteristics of lactic acid bacteria (LAB) isolated
from traditionally made cheese from Southeastern Serbia were examined. Three samples, from different households, were obtained in spring. The screening of antagonistic potentials, using agar-well diffusion method, was evaluated. Briefly, three dif...
In the Western Balkans, traditional dry-cured sheep ham called Pastrma or
Stelja is produced. Dry-cured sheep ham from Sjenica is produced in a very
complex manner, and a prerequisite for its production is the sanitary safety
of raw materials in accordance with veterinary and sanitary regulations.
Isolation and preliminary identification of fungi f...
In this paper, we investigated the presence of enterobacteria in cheese from Southeastern Serbia which was produced in a traditional way. The samples from different households were collected in spring. Chemical and physical characteristics of samples (water content, fat content, acidity, pH, and sodium chloride content) were examined. In the analyz...
In this paper, the presence of enterobacteria in autochthonous cheese from Southeast Serbia (Sokobanja), made in the traditional way, was investigated. The samples from different households, was taken during the summer and the autumn. Chemical and physical characteristics of samples (water content, fat content, acidity, pH, and sodium chloride cont...
Synergistic activity between water, acetone, ethanol and diethyl ether extract of Agrimonia eupatoria L. and commonly used antibiotic (ampicillin) were evaluated. Escherichia coli, Proteus mirabilis, Klebsiella pneumoniae and Pseudomonas aeruginosa were used. Interaction between plant extracts and antibiotic were tested by checkerboard method and e...
Sausages are possible sources of probiotic cultures which beneficially affect the host by improving the intestinal microbial balance. Because the high content of fat and salt meat products are not the most desirable foods. For this reason, fermented meat partly is disputed as a source of probiotic cultures. Enterococcus faecium (10 strains) isolate...
INTRODUCTION: In this paper, it was investigated the presence of bacteria in autochthonous cheese from Southeast Serbia (Sokobanja area), made in the traditional way, without adding a starter culture. AIM: The investigations included the isolation and identification of bacteria in the cheese samples taken in three different households, in summer an...
Koagulaza negativne stafilokoke u procesu fermentacije svinjske pršute utiču na formiranje ukusa, mirisa, i boje, i na taj način formiraju vrhunski kvalitet. Materijal za ovo ispitivanje činila su 3 uzorka pršute, koji su uzeti iz tri domaćinstva sa područija Zlatibora. Cilj ovog istraživanja je izolacija i preliminarna kategorizaci
ja koagulaza ne...
Sheep prosciutto is a fermented meat product for whose quality and organoleptic properties are increased by microorganisms making it a high quality product. Fermentation process of sheep prosciutto is not controlled, therefore in this case, the isolated strains that make up the microbiota are wild (occur in nature). Coagulase-negative staphylococci...
In this paper, the antioxidant and antimicrobial activity, the concentrations of total phenols, flavonoids, tannins and proanthocyanidins in the water, acetone, diethyl ether and ethanol extracts of Melilotus officinalis L. were analysed and their effect on the bacterial biofilm formation. The highest concentration of total phenols (36.25 mgGA/g) a...
The aims of this study was to determine the concentration of total phenols, flavonoids, tannins and proanthocyanidins in the water, diethyl ether, acetone and ethanol extracts and the antioxidant activity of extracts using two methods: DPPH and reducing power; to investigate the in vitro antibacterial activity of extracts on the selected species of...
Considering that A. eupatoria has been insufficiently studied, the aim of this study was to establish synergy between water, acetone, ethanol and diethyl ether extracts and commonly used antibiotic (ampicillin). Another aim was to determine the effects of the acetone and water extracts on inhibition of biofilm formation of Proteus mirabilis and Pse...
Rakija travarica „Sante“ is produce in the basement Živković in Malošište.
Produced from high quality “lozova rakija” who containing valuable bioactive
ingredients 27 medicinal and aromatic plants, which enables a beneficial effect on the
human body and makes it unique in its category. The aim of study was to investigate
the antimicrobial activity...
In this study, we determined the concentration of total phenols, flavonoids, tannins, and proanthocyanidins in the water, diethyl ether, acetone, and ethanol extracts of Agrimonia eupatoria L. We also investigated the antioxidant activity of these extracts using two methods [2,2-diphenyl-1-picrylhydrazyl (DPPH) and reducing power] and their in vitr...
Projects
Projects (7)
This COST Action is broad in its technical and scientific scope, as its central aim is to bring together people working in quite diverse fields but with a common scientific interest: namely, the understanding and exploitation of the responses of micro-organisms to low pH. These organisms in this context include bacteria, yeasts, and other fungi.
Heavy metals polluted environments are sources of undiscovered yet bacterial diversity and specific bacterial strains and understanding of processes that are involved in natural biogeochemical cycles are already fundamental for environmentally friendly biotechnologies. The project is divided into two main parts focused on the study of 1. Influence of metals on microorganisms and 2. Influence of microorganisms on metals.