Zobrazeno 1 - 10
of 41
pro vyhledávání: '"George Kalantzopoulos"'
Publikováno v:
World Journal of Microbiology and Biotechnology. 23:1417-1423
The aim of this study was to assess the mode of carbohydrate catabolism by lactic acid bacteria isolated from traditional sourdoughs, as well as to study their effect on the metabolites produced. For this purpose, single cultures of the heteroferment
Publikováno v:
Process Biochemistry. 41:2429-2433
The aim of this study was to assess the interactions between Saccharomyces cerevisiae and lactic acid bacteria that either form a stable consortium in Greek wheat sourdoughs (i.e. Lactobacillus sanfranciscensis and L. brevis) or occasionally constitu
Autor:
Effie Tsakalidou, Christos Miaris, Bruno Pot, George Kalantzopoulos, Petros A. Maragkoudakis, Georgia Zoumpopoulou
Publikováno v:
International Dairy Journal. 16:189-199
Twenty-nine Lactobacillus strains of dairy origin were examined in vitro for their probiotic potential. Only a few strains were able to survive at pH 1 or in the presence of pepsin, while all were unaffected by pH 3, pancreatin and bile salts. Strain
Autor:
Pavel Rojez, Effie Tsakalidou, Petros A. Maragkoudakis, George Kalantzopoulos, Christos Miaris, Nikos Manalis, Flora Magkanari
Publikováno v:
International Dairy Journal. 16:52-60
Lactobacillus plantarum ACA-DC 146 and L. paracasei subsp. tolerans ACA-DC 4037 were examined for their potential application as adjuncts in the production of traditional Greek set-type yoghurt. Both strains displayed low milk acidification activity,
Publikováno v:
Process Biochemistry. 40:2813-2819
The metabolic interactions among the dominant Greek traditional wheat sourdough species Lactobacillus sanfranciscensis and Saccharomyces cerevisiae and the complementary species Lactobacillus brevis, Lactobacillus paralimentarius, Pediococcus pentosa
Publikováno v:
Le Lait. 83:365-378
La thermophiline ST-1 est une bacteriocine produite par Streptococcus thermophilus ACA-DC 0001, une souche «sauvage» isolee d'un yaourt traditionnel Grec. Elle presente un large spectre d'activite contre les germes pathogenes alimentaires ainsi que
Autor:
Effie Tsakalidou, George Kalantzopoulos, Panagiotis Sarantinopoulos, Frederik Vaningelgem, Luc De Vuyst, Lefteris Makras
Publikováno v:
Vrije Universiteit Brussel
Citrate metabolism by Enterococcus faecium FAIR-E 198, isolated from Greek Feta cheese, was studied in various growth media containing citrate either in the presence of glucose, or as the sole carbon source, both under aerobic and anaerobic condition
Autor:
Erika Van den Berghe, Effie Tsakalidou, Marina Georgalaki, Dimitrios Kritikos, George Kalantzopoulos, Luc De Vuyst, Bart Devreese, Jozef Van Beeumen
Publikováno v:
Applied and Environmental Microbiology. 68:5891-5903
Streptococcus macedonicus ACA-DC 198, a strain isolated from Greek Kasseri cheese, produces a food-grade lantibiotic named macedocin. Macedocin has a molecular mass of 2,794.76 ± 0.42 Da, as determined by electrospray mass spectrometry. Partial N-te
Autor:
Effie Tsakalidou, Rania Anastasiou, Marina Georgalaki, George Kalantzopoulos, Marina Papdelli
Publikováno v:
Le Lait. 82:657-671
The X-prolyl-dipeptidyl aminopeptidase from Streptococcus macedonicus ACA-DC 191 was purified by anion exchange and hydrophobic interaction chromatography. A single band of a mo- lecular mass of about 84 000 g·mol -1 appeared in SDS-PAGE; by gel fil
Publikováno v:
International Journal of Food Microbiology. 76:93-105
Greek Feta cheese was prepared using as adjunct starter cultures Enterococcus faecium FAIR-E 198, E. faecium FAIR-E 243, and their combination. Numbers of enterococci in the control and in the batches containing E. faecium strains as adjunct starters