Zobrazeno 1 - 10
of 116
pro vyhledávání: '"Alex Galanis"'
Autor:
Joanna Bucka-Kolendo, Despoina Eugenia Kiousi, Agnieszka Dekowska, Anna Mikołajczuk-Szczyrba, Dimitrios Marinos Karadedos, Panagiotis Michael, Alex Galanis, Barbara Sokołowska
Publikováno v:
International Journal of Molecular Sciences, Vol 25, Iss 15, p 8144 (2024)
The study investigates the antibiotic resistance (AR) profiles and genetic determinants in three strains of guaiacol-producing Alicyclobacillus spp. isolated from orchard soil and pears. Their phenotypic characteristics, such as spore formation; resi
Externí odkaz:
https://doaj.org/article/be164213716849ffba338238acdebd3d
Autor:
Tilemachos Mantzios, Despoina E. Kiousi, Georgia D. Brellou, Georgios A. Papadopoulos, Vangelis Economou, Marili Vasilogianni, Elisavet Kanari, Evanthia Petridou, Ilias Giannenas, Guillermo Tellez-Isaias, Aglaia Pappa, Alex Galanis, Vasilios Tsiouris
Publikováno v:
Pathogens, Vol 13, Iss 5, p 356 (2024)
The exploration of novel biomarkers to assess poultry health is of paramount importance, not only to enhance our understanding of the pathogenicity of zoonotic agents but also to evaluate the efficacy of novel treatments as alternatives to antibiotic
Externí odkaz:
https://doaj.org/article/b1537a1f48df43179ad077855e2294ec
Application of multi-functional lactic acid bacteria strains in a pilot scale feta cheese production
Autor:
Christina S. Kamarinou, Olga S. Papadopoulou, Agapi I. Doulgeraki, Chrysoula C. Tassou, Alex Galanis, Nikos G. Chorianopoulos, Anthoula A. Argyri
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Feta cheese is the most recognized Greek Protected Designation of Origin (PDO) product in the world. The addition of selected autochthonous lactic acid bacteria (LAB) strains to cheese milk as adjunct cultures is gaining more attention, since they ca
Externí odkaz:
https://doaj.org/article/c1812af4dd134975844067583fc53f79
Autor:
Christina S. Kamarinou, Despoina E. Kiousi, Panagiotis Repanas, Anthoula A. Argyri, Nikos G. Chorianopoulos, Alex Galanis
Publikováno v:
Microorganisms, Vol 12, Iss 1, p 93 (2024)
Nonstarter lactic acid bacteria (NSLAB) are major contributors to the unique characteristics (e.g., aroma, flavor, texture) of dairy and nondairy fermented products. Lc. paracasei SRX10 is an NSLAB strain originally isolated from a traditional Greek
Externí odkaz:
https://doaj.org/article/ad5c078cfd6846318cadce8853ff3121
Autor:
Alex Galanis
Publikováno v:
Microorganisms, Vol 12, Iss 1, p 73 (2023)
Probiotics are defined as live microorganisms that, when consumed in appropriate amounts, can promote host homeostasis, and induce health-promoting effects [...]
Externí odkaz:
https://doaj.org/article/c499307a574d43ff93db7ecbb0b2f7f0
Autor:
Despoina Eugenia Kiousi, Christos Efstathiou, Vasilis Tzampazlis, Stavros Plessas, Maria Panopoulou, Maria Koffa, Alex Galanis
Publikováno v:
Frontiers in Cellular and Infection Microbiology, Vol 13 (2023)
IntroductionLactobacilli are avid producers of antimicrobial compounds responsible for their adaptation and survival in microbe-rich matrices. The bactericidal or bacteriostatic ability of lactic acid bacteria (LAB) can be exploited for the identific
Externí odkaz:
https://doaj.org/article/5647156b011744d4a5a6e4c4090e0de6
Autor:
Despoina E. Kiousi, Dimitrios M. Karadedos, Anastasia Sykoudi, Panagiotis Repanas, Christina S. Kamarinou, Anthoula A. Argyri, Alex Galanis
Publikováno v:
Microorganisms, Vol 11, Iss 10, p 2553 (2023)
Probiotics are microorganisms that exert strain-specific health-promoting effects on the host. Τhey are employed in the production of functional dairy or non-dairy food products; still, their detection in these complex matrices is a challenging task
Externí odkaz:
https://doaj.org/article/4d5d5bdedfb54ecdb55d6ae382187ae6
Autor:
Aikaterini A. Zompra, Styliani A. Chasapi, Matthew S. Twigg, Karina Salek, Ioannis Anestopoulos, Alex Galanis, Aglaia Pappa, Tony Gutierrez, Ibrahim M. Banat, Roger Marchant, Stephen R. Euston, Mihalis I. Panayiotidis, Georgios A. Spyroulias
Publikováno v:
Frontiers in Marine Science, Vol 9 (2022)
Synthetic surfactants are used in several industries, including manufacturing, pharmaceutical and cosmetic’s, food and feed, agriculture, petroleum and environmental remediation for their ability to adsorb to fluid and solid-water interfaces. Howev
Externí odkaz:
https://doaj.org/article/2eb8385e50bf4af09a582057120109dd
Autor:
Despoina Eugenia Kiousi, Christos Efstathiou, Konstantinos Tegopoulos, Ioanna Mantzourani, Athanasios Alexopoulos, Stavros Plessas, Petros Kolovos, Maria Koffa, Alex Galanis
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
The Lacticaseibacillus paracasei species is comprised by nomadic bacteria inhabiting a wide variety of ecological niches, from fermented foodstuffs to host-associated microenvironments. Lc. paracasei SP5 is a novel strain, originally isolated from ke
Externí odkaz:
https://doaj.org/article/b6b174ff2bdc489fb8b2e43bef18a1cc
Autor:
Despoina Eugenia Kiousi, Joanna Bucka-Kolendo, Adrian Wojtczak, Barbara Sokołowska, Agapi I. Doulgeraki, Alex Galanis
Publikováno v:
Microorganisms, Vol 11, Iss 2, p 280 (2023)
Loigolactobacillus backii is an important beer-spoiling species, exhibiting high hop tolerance. Here, we present the annotated whole genome sequence of two recently isolated strains, Lg. backii KKP 3565 and KKP 3566. Firstly, to study the genetic bas
Externí odkaz:
https://doaj.org/article/b0a5023d69654663bb5646edfcc00344