J. Beganović

发表

Characterization of the three selected probiotic strains for the application in food industry

J. Frece, F. Canganella, B. Kos, 2008 .

Evaluation of lactic acid bacteria and yeast diversity in traditional white pickled and fresh soft cheeses from the mountain regions of Serbia and lowland regions of Croatia.

N. Čadež, B. Kos, A. Terzić-Vidojević, 2013, International journal of food microbiology.

Traditionally produced sauerkraut as source of autochthonous functional starter cultures.

Ksenija Uroić, B. Kos, J. Šušković, 2014, Microbiological research.

Improved sauerkraut production with probiotic strain Lactobacillus plantarum L4 and Leuconostoc mesenteroides LMG 7954.

Andreja Leboš Pavunc, B. Kos, K. Gjuračić, 2011, Journal of food science.

Synbiotic effect of Lactobacillus helveticus M92 and prebiotics on the intestinal microflora and immune system of mice

J. Frece, B. Kos, I. Svetec, 2009, Journal of Dairy Research.

In vivo Testing of Functional Properties of Three Selected Probiotic Strains

J. Frece, B. Kos, J. Šušković, 2005 .

Proteolytic activity of probiotic strain Lactobacillus helveticus M92.

Ksenija Uroić, B. Kos, J. Šušković, 2013, Anaerobe.

Influence of microencapsulation and transglutaminase on viability of probiotic strain Lactobacillus helveticus M92 and consistency of set yoghurt

Andreja Leboš Pavunc, B. Kos, S. Beluhan, 2011 .

Antimicrobial Activity – The Most Important Property of Probiotic and Starter Lactic Acid Bacteria

Andreja Leboš Pavunc, B. Kos, J. Šušković, 2010 .

Functionality of the S-layer protein from the probiotic strain Lactobacillus helveticus M92

J. Frece, B. Kos, J. Šušković, 2011, Antonie van Leeuwenhoek.

Characterization of the insoluble proteome of Lactococcus lactis by SDS-PAGE LC-MS/MS leads to the identification of new markers of adaptation of the bacteria to the mouse digestive tract.

V. Loux, H. Monod, M. van de Guchte, 2010, Journal of proteome research.

Probiotic Properties of Lactic Acid Bacteria Isolated from Croatian Fresh Soft Cheese and Serbian White Pickled Cheese

Andreja Leboš Pavunc, N. Čadež, Ksenija Uroić, 2014 .

Evaluation of autochthonous lactic acid bacteria as starter cultures for production of white pickled and fresh soft cheeses

Andreja Leboš Pavunc, N. Čadež, B. Kos, 2015 .

Antibiotic susceptibility and antimicrobial activity of autochthonous starter cultures as safety parameters for fresh cheese production

Andreja Leboš Pavunc, Ksenija Uroić, B. Kos, 2013 .

Characterization and Application of Autochthonous Starter Cultures for Fresh Cheese Production

Andreja Leboš Pavunc, M. Blažić, Ksenija Uroić, 2012 .

Coculture-inducible bacteriocin biosynthesis of different probiotic strains by dairy starter culture Lactococcus lactis

Andreja Leboš Pavunc, Ksenija Uroić, B. Kos, 2011 .

Production of fermented probiotic beverages from milk permeate enriched with whey retentate and identification of present lactic acid bacteria

Andreja Leboš Pavunc, J. Frece, J. Šušković, 2009 .

Functional characterization of probiotic surface layer protein-carrying Lactobacillus amylovorus strains

H. Smidt, A. Palva, U. Hynönen, 2014, BMC Microbiology.

Enhancement of probiotic activity by S-layer protein of Lactobacillus plantarum D6 strain in coculture with L. plantarum D13

Andreja Leboš Pavunc, Ksenija Uroić, B. Kos, 2013 .

Probiotički koncept – probiotici kao dodaci hrani i probiotici kao bioterapeutici

J. Frece, J. Šušković, J. Beganović, 2009 .

Evaluation of lactic acid bacteria and yeast diversity in traditional white pickled and fresh soft cheeses from the mountain regions of Serbia and lowland regions of Croatia.

N. Čadež, B. Kos, A. Terzić-Vidojević, 2013, International journal of food microbiology.