Viši naučni saradnik
Laboratorija za molekularnu mikrobiologiju

Institut za molekularnu genetiku i genetičko inženjerstvo (IMGGI),
Univerzitet u Beogradu,

V. Stepe 444a, 11010 Beograd, Srbija
Mob:    +381 64 804 40 89
Tel:      +381 11 397 59 60
Fax:     +381 11 397 58 08
E-mail: amarela@imgge.bg.ac.rs

OBRAZOVANJE

1994 -  doktor tehničkih nauka, Tehnološki fakultet, Novi Sad, Univerzitet u Novom Sadu,
(TEZA "ISPITIVANJE RADIOREZISTENTNOSTI MIKROFLORE JEČMA KAO NOSAČA PROIZVOĐAČA ANTIBIOTIKA")
1990 - magistar Tehnološke mikrobiologije, Poljoprivredni fakultet, Zemun, Univerzitet u Beogradu
1984 - diplomirani inženjer poljoprivrede, Poljoprivredni fakultet, Sarajevo, Univerzitet u Sarajevu, Bosna i Hercegovina

ISTRAŽIVAČKO ISKUSTVO

2010 - viši naučni saradnik, IMGGI, UB
2003 - 2010 - naučni saradnik, IMGGI, UB
1997 - 2003 - naučni saradnik, Institut za zemljište, Beograd

RADNO ISKUSTVO

1997-2003 - šef Laboratorije za mikrobiologije, Institut za zemljište, Beograd
1995-1996 - šef Laboratorije za kontrolu prehrambenih proizvoda, DD Jugoinspekt, Beograd
1985-1992 - asistent na predmetu Opšta i tehnološka mikrobiologija, Poljoprivredni fakultet, Srajevo, Univerzitet u Sarajevu, Bosna i Hercegovina                                      

OSTALE AKTIVNOSTI

1985 - član Udruženja mikrobiologa

OBLAST NAUČNOG INTERESOVANJA

Za vreme mog rada bavila sam se izučavanjem mikroflore raznih ekoloških niša. Najbolje rezultate sam postigla u identifikaciji i fenotipskoj i genotipskoj karakterizaciji bakterija mlečne kiseline (BMK) i to kombinacijom klasičnih mokrobioloških i modernih molekularnih metoda. Okarakterisani su mnogi sojevi BMK, ali sam se najviše fokusirala na izučavanje predstavnika roda Enterococcus, BMK koje poseduju mnogo dobrih i loših osobina što je podjednako značajno za prehrambenu industriju (starter kulture), za medicinu (posedovanje virulentnih faktora, rezistencija na antibiotike) i farmaceutsku industriju. Ipak, najveću pažnju posvećujem izučavanju probiotičkih BMK kao starter kultura neophodnih u proizvodnji fermentisanih mlečnih proizvoda koji se koriste u ishrani ljudi i domaćih životinja.

ODABRANI NAUČNI RADOVI

Terzic-Vidojevic, A., Mihajlovic, S., Uzelac, G., Veljovic, K., Tolinacki, M., Nikolic, M., Topisirovic, L., Kojic, M. 2014. Characterization of lactic acid bacteria isolated from artisanal Travnik young cheeses, sweet creams and sweet kajmaks over four seasons. Food Microbiology,39: 27-38. http://www.ncbi.nlm.nih.gov/pubmed/24387849 

Terzić-Vidojević, A., Mihajlović, S., Uzelac, G., Golić, N., Fira, Đ., Kojić, M., Topisirović, Lj. 2014. Identification and characterization of lactic acid bacteria isolated from artisanal white brined Golija cows’ milk cheeses. Archives of Biological Sciences, 66: 179-192. http://archonline.bio.bg.ac.rs/ 

Golić, N., Cadež, N., Terzić-Vidojević, A., Suranská, H., Beganović, J., Lozo, J., Kos, B., Sušković, J., Raspor, P., Topisirović, L. 2013. 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. International Journal of Food Microbiology, 166: 294-300. http://www.ncbi.nlm.nih.gov/pubmed/23973841 

Strahinic, I., Lozo, J., Terzic-Vidojevic, A., Fira, D., Kojic, M., Golic, N., Begovic, J., Topisirovic, L. Technological and probiotic potential of BGRA43 a natural isolate of Lactobacillus helveticus. Frontiers in Microbiology,4: 1-5. http://www.ncbi.nlm.nih.gov/pubmed/23346083 

Veljović, K., Terzić-Vidojević, A., Tolinački, M., Kojić, M. Topisirović, Lj. 2013. Molecular analysis of enterolysin A and ENTL gene cluster from natural isolate Enterococcus faecalis BGPT1-10P. Genetika, 45, 479-492. http://www.dgsgenetika.org.rs/abstrakti/vol45no2_rad19.pdf 

Golic, N., Terzic-Vidojevic, A., Topisirovic, L. 2012. Molecular diversity among natural populations of Lactobacillus paracasei and Lactobacillus plantarum/paraplantarum strains isolated from autochthonous dairy products. European Food Research and Technology, 234: http://www.springerlink.com/content/j2824157587152v1/fulltext.pdf 

Strahinic, I., Lukic, J., Terzic-Vidojevic, A., Lozo, J., Kojic, M., Topisirovic, L. 2013. Use of Lactobacillus helveticus BGRA43 for manufacturing different fermented milk products. Food Technology and Biotechnology, 51(2): 257-265. http://www.ftb.com.hr/images/pdfarticles/2013/April-June/ftb_51-2_257-265.pdf 

Terzic-Vidojevic, A., Tolinacki, M., Nikolic, M., Veljovic, K., Jovanovic, S., Macej, O., Topisirovic, L. 2013. Vlasina raw goat’s milk cheese: evaluation and selection of autochthonous lactic acid bacteria as starter cultures. Technology and Biotechnology, 51(4): 253-264. http://www.ftb.com.hr/images/pdfarticles/2013/October-december/ftb_51-4_554-563.pdf 

Begovic, J., Fira, D., Terzic-Vidojevic, A., Topisirovic, L. 2010. Influence of carbohydrates on cell properties of Lactobacillus rhamnosus. Central European Journal of Biology, 5: 103–110. http://www.springerlink.com/content/g472r4725l780118/fulltext.pdf

Lakicevic, B., Stjepanovic, A., Milijasevic, M., Terzić-Vidojević, A., Golic, N., Topisirović, L. 2010. The presence of Listeria spp. and Listeria monocytogenes in a chosen food processing establishment in Serbia. Archives of Biological Sciences, 62: 881-897.http://www.doiserbia.nb.rs/img/doi/0354-4664/2010/0354-46641004881L.pdf  

Tolinacki, M., Kojic, M., Lozo, J., Terzic-Vidojevic, A., Topisirovic, L., Fira, D. 2010. Characterization of the bacteriocin-producing strain Lactobacillus paracasei subsp. paracasei BGUB9. Archives of Biological Sciences, 62: 889-899.http://www.doiserbia.nb.rs/img/doi/0354-4664/2010/0354-46641004889T.pdf  

Veljovic, K., Fira, D., Terzic-Vidojevic, A., Abriouel, H., Galvez, A., Topisirovic, L. 2009. Evaluation of antimicrobial and proteolytic activity of enterococci isolated from fermented products. European Food Research and Technology, 230: 63-70. http://download.springer.com/static/pdf/698/art%253A10.1007%252Fs00217-009-1137-6.pdf?auth66=1414417854_a2312293cce5db534ea670f4c0edbd74&ext=.pdf

Terzic-Vidojevic, A., Tolinacki, M., Nikolic, M., Lozo, J., Begovic, J., Gurban oglu Gulahmadov, S., Alekperovich Kuliev, A., Dalgalarrondo, M., Chobert, J-M., Haertlé, T., Topisirovic, L. 2009. Phenotypic and genotypic characterization of lactic acid bacteria isolated from Azerbaijani traditional dairy products. African Journal of Biotecnology, 8: 2576-2588. http://www.academicjournals.org/ajb/PDF/pdf2009/3Jun/Terzic-Vidojevic%20et%20al.pdf 

Terzic-Vidojevic, A., Veljovic, K., Tolinacki, M., Nikolic, M., Ostojic, M., Topisirovic, L. 2009. Characterization of lactic acid bacteria isolated from artisanal Zlatar cheeses produced at two different geographical location. Genetika, 41: 117-136. http://www.doiserbia.nb.rs/img/doi/0534-0012/2009/0534-00120901117T.pdf 

Terzic-Vidojevic, A., Nikolic, M., Veljovic, K., Tolinacki, M., Busarcevic, M.and Topisirovic, L. 2009. Analysis of lactic acid bacteria microflora in traditional Caucasus cow`s milk cheeses. Archives of Biological Sciencis, 61: 395-407. http://www.doiserbia.nb.rs/img/doi/0354-4664/2009/0354-46640903395T.pdf 

Terzic-Vidojevic, A., Lozo, J., Topisirovic, L. 2009. Dominant lactic acid bacteria in artisanal Pirot cheeses of different ripening period. Genetika, 41: 339-352. http://www.doiserbia.nb.rs/img/doi/0534-0012/2009/0534-00120903341T.pdf 

Nikolic, M., Terzic-Vidojevic, A., Jovcic, B., Begovic, J., Golic, N., Topisirovic, L. 2008. Characterization of lactic acid bacteria isolated from Bukuljac, a homemade goat's milk cheese. International Journal of Food Microbiology, 122: 162-170. http://www.ncbi.nlm.nih.gov/pubmed/18177967

Veljovic, K., Terzic-Vidojevic, A., Vukasinovic, M., Strahinic, I., Begovic, J., Lozo, J., Ostojic, M., Topisirovic, L. 2007. Preliminary characterization of lactic acid bacteria isolated from Zlatar cheese. Journal of Applied Microbiology. 103: 2142-2152. http://www.ncbi.nlm.nih.gov/pubmed/18045397 

Terzic-Vidojevic, A., Vukasinovic, M., Veljovic, K., Ostojic, M., Topisirovic, L. 2007. Characterization of microflora in homemade semi-hard white Zlatar cheese. International Journal of Food Microbiology, 114: 36-42. http://www.ncbi.nlm.nih.gov/pubmed/17182146 

Topisirovic, L., Veljovic, K., Terzic-Vidojevic, A., Strahinic, I., Kojic, M. 2007. Comparative analysis of antimicrobial and proteolytic activity of lactic acid bacteria isolated from Zlatar cheese. Genetika, 39: 125-137. http://www.doiserbia.nb.rs/img/doi/0534-0012/2007/0534-00120702125T.pdf