Jelena Lozo

Potential of lactic acid bacteria isolated from specific natural niches in food production and preservation

Ljubiša Topisirović, Milan Kojić, Djordje Fira et al. · International Journal of Food Microbiology · 2006 · 142 citations

Microbial Diversity, Food Fermentation, Specific Natural Niches +9

Characterization and Antimicrobial Activity of Bacteriocin 217 Produced by Natural Isolate Lactobacillus paracasei subsp. paracasei BGBUK2-16

Jelena Lozo, Maja Vukašinović‐Sekulić, Ivana Strahinić et al. · Journal of Food Protection · 2004 · 82 citations · Full text

Antimicrobial Susceptibility, Antibiotics, Bacteriocin 217 +8

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

Nataša Golić, Neža Čadež, Amarela Terzić-Vidojević et al. · International Journal of Food Microbiology · 2013 · 72 citations

Food Fermentation, Food Spoilage, Lactic Acid Bacteria +7

A Zn-Dependent Metallopeptidase Is Responsible for Sensitivity to LsbB, a Class II Leaderless Bacteriocin of Lactococcus lactis subsp. lactis BGMN1-5

Gordana Uzelac, Milan Kojić, Jelena Lozo et al. · Journal of Bacteriology · 2013 · 70 citations · Full text

Preliminary characterization of lactic acid bacteria isolated from Zlatar cheese

Katarina Veljović, Amarela Terzić-Vidojević, Ivana Strahinić et al. · Journal of Applied Microbiology · 2007 · 64 citations · Full text