Food Microbiology

Biography

During the past 20 years of the laboratory work in the Institute of Meat Hygiene and Technology, Belgrade, Serbia focused her interest towards the research in food hygiene, technology and food microbiology at the first place. During the last 14 years her field of interest is more specifically related to technological microbiology, i.e. for safety of traditionally fermented products, isolation and characterization of lactic acid bacteria, manufacturing procedures of antimicrobial metabolites – bacteriocins, as well as plant extracts. In the same time, research interest was directed towards the establishment of potential anti-lysteria factors during the manufacturing process of fermented meet products, in order to produce healthy and safe product.

Research Interest

Food safety, technological microbiology, protective cultures, bacteriocins, food borne pathogens