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Cell Growth Density and Nisin A Activity of the Indigenous Lactococcus lactis subsp. cremoris M78 Costarter Depend Strongly on Inoculation Levels of a Commercial Streptococcus thermophilus Starter in Milk: Practical Aspects for Traditional Greek Cheese Processors

Autor: Athanasia Kakouri, John Samelis

Publikováno v: Journal of food protection. 83(3)

Mixed thermophilic and mesophilic commercial starter cultures (CSCs), particularly those including Streptococcus thermophilus as a primary milk acidifier, have been found to reduce growth and counteract in situ nisin A (NisA+) antilisterial effects b

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cbd7e68e8ff9b4189726232bc4a861fe
https://pubmed.ncbi.nlm.nih.gov/32084256

Pilot-Scale Production of Traditional Galotyri PDO Cheese from Boiled Ewes' Milk Fermented with the Aid of Greek Indigenous Lactococcus lactis subsp. cremoris Starter and Lactiplantibacillus plantarum Adjunct Strains.

Autor: Samelis, John, Tsanasidou, Charikleia, Bosnea, Loulouda, Ntziadima, Charikleia, Gatzias, Ilias, Kakouri, Athanasia, Pappas, Dimitrios

Publikováno v: Fermentation (Basel); Apr2023, Vol. 9 Issue 4, p345, 25p

Application of Enterococcus faecium KE82, an Enterocin A-B-P–Producing Strain, as an Adjunct Culture Enhances Inactivation of Listeria monocytogenes during Traditional Protected Designation of Origin Galotyri Processing.

Autor: SAMELI, NIKOLETTA, SKANDAMIS, PANAGIOTIS N., SAMELIS, John J.

Publikováno v: Journal of Food Protection; Jan2021, Vol. 84 Issue 1, p87-98, 12p, 1 Diagram, 3 Graphs

Dual Role of Probiotic Lactic Acid Bacteria Cultures for Fermentation and Control Pathogenic Bacteria in Fruit-Enriched Fermented Milk.

Autor: Borgonovi TF; Department of Food Engineering and Technology, São Paulo State University (UNESP), São José Do Rio Preto, SP, 15054-000, Brazil.; ProBacLab, Department of Advanced Convergence, Handong Global University, Pohang, Gyeongbuk, 37554, Republic of Korea., Fugaban JII; ProBacLab, Department of Advanced Convergence, Handong Global University, Pohang, Gyeongbuk, 37554, Republic of Korea., Bucheli JEV; ProBacLab, Department of Advanced Convergence, Handong Global University, Pohang, Gyeongbuk, 37554, Republic of Korea., Casarotti SN; Faculty of Health Sciences, Federal University of Rondonópolis (UFR), Rondonópolis, MT, 78736-900, Brazil., Holzapfel WH; ProBacLab, Department of Advanced Convergence, Handong Global University, Pohang, Gyeongbuk, 37554, Republic of Korea., Todorov SD; ProBacLab, Department of Advanced Convergence, Handong Global University, Pohang, Gyeongbuk, 37554, Republic of Korea.; ProBacLab, Laboratório de Microbiologia de Alimentos, Departamento de Alimentos E Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, SP, 05508-000, Brazil., Penna ALB; Department of Food Engineering and Technology, São Paulo State University (UNESP), São José Do Rio Preto, SP, 15054-000, Brazil. ana.lb.penna@unesp.brsp.br.

Publikováno v: Probiotics and antimicrobial proteins [Probiotics Antimicrob Proteins] 2024 Oct; Vol. 16 (5), pp. 1801-1816. Date of Electronic Publication: 2023 Aug 12.