Zobrazeno 1 - 10
of 96
pro vyhledávání: '"Marios Mataragas"'
Publikováno v:
Dairy, Vol 3, Iss 4, Pp 799-813 (2022)
Strains belonging to the Weissella genus are frequently recovered from spontaneously fermented foods. Their functional, microbial-modulating, and probiotic traits enhance not only the sensorial properties but also the nutritional value, beneficial ef
Externí odkaz:
https://doaj.org/article/7b8fc8884db04f24827691efdd4b9355
Autor:
Ilias Apostolakos, Theodora Skarlatoudi, Kornilia Vatavali, Agathi Giannouli, Loulouda Bosnea, Marios Mataragas
Publikováno v:
International Journal of Molecular Sciences, Vol 24, Iss 18, p 13883 (2023)
Dairy products play a crucial role in human nutrition as they provide essential nutrients. However, the presence of diverse microorganisms in these products can pose challenges to food safety and quality. Here, we provide a comprehensive molecular ch
Externí odkaz:
https://doaj.org/article/1c4dc7fd3e43453b8cc8fcae3ac05e2e
Publikováno v:
Applied Sciences, Vol 13, Iss 14, p 8079 (2023)
It is well known that the strong-evidence foodborne outbreaks of human campylobacteriosis are associated with the consumption of raw or incompletely thermally processed poultry meat, whereas broilers act as the main reservoir for Campylobacter specie
Externí odkaz:
https://doaj.org/article/00623a80819341d3ac43c4c9a96dc1e3
Publikováno v:
Foods, Vol 12, Iss 6, p 1200 (2023)
Listeriosis is a serious infectious disease with one of the highest case fatality rates (ca. 20%) among the diseases manifested from bacterial foodborne pathogens in humans, while dairy products are often implicated as sources of human infection with
Externí odkaz:
https://doaj.org/article/271826f476c14dd2ae8251c7fbdbeb31
Publikováno v:
Foods, Vol 12, Iss 3, p 599 (2023)
Lactic acid bacteria (LAB) are valuable for the production of fermented dairy products. We investigated the functional traits of LAB isolated from artisanal cheeses and raw sheep milk, assessed their safety status, and explored the genetic processes
Externí odkaz:
https://doaj.org/article/eef4c748b6af47a688835d591272f289
Autor:
Maria K. Syrokou, Spiros Paramithiotis, Panagiotis N. Skandamis, Eleftherios H. Drosinos, Loulouda Bosnea, Marios Mataragas
Publikováno v:
Data in Brief, Vol 37, Iss , Pp 107172- (2021)
Lactiplantibacillus plantarum is a species found in a wide range of foods and other commodities. It can be used as starter or adjunct culture in fermented foods. Herein the annotated high-quality draft genome (scaffolds) of six L. plantarum subsp. ar
Externí odkaz:
https://doaj.org/article/07fbb055fc9545849a5942025725949b
Publikováno v:
Applied Sciences, Vol 12, Iss 19, p 9620 (2022)
Enterococci are commensal organisms that have probiotic effects for their hosts and can be used as adjunct cultures in fermented dairy products. The dark side of Enterococci is manifested in E. faecium and E. faecalis, which are the causative agents
Externí odkaz:
https://doaj.org/article/d591689ac57145d082f72c6260ceedf3
Autor:
Maria K. Syrokou, Spiros Paramithiotis, Charalabos D. Kanakis, Georgios K. Papadopoulos, Petros A. Tarantilis, Panagiotis N. Skandamis, Loulouda Bosnea, Marios Mataragas, Eleftherios H. Drosinos
Publikováno v:
Applied Sciences, Vol 12, Iss 9, p 4506 (2022)
The aim of the present study was to assess the antimold capacity of three Wickerhamomyces anomalus strains, both in vitro and in situ, and to identify the responsible volatile organic compounds. For that purpose, two substrates were applied; the form
Externí odkaz:
https://doaj.org/article/4f0af51156ea434c90b88b20b65a9219
Autor:
Marios Mataragas, Loulouda Bosnea
Publikováno v:
Foods, Vol 11, Iss 3, p 441 (2022)
Fermentation has been of great interest for humans since antiquity and has been extensively used in all cultures worldwide [...]
Externí odkaz:
https://doaj.org/article/2fe22cdc4d564e96bf14ce715a696b9c
Autor:
Markella Tsigkrimani, Konstantina Panagiotarea, Spiros Paramithiotis, Loulouda Bosnea, Eleni Pappa, Eleftherios H. Drosinos, Panagiotis N. Skandamis, Marios Mataragas
Publikováno v:
Foods, Vol 11, Iss 3, p 459 (2022)
The aim of the present study was to examine 189 LAB strains belonging to the species Enterococcus faecium, E. faecalis, Lactococcus lactis, Pediococcus pentosaceus, Leuconostoc mesenteroides, Lactiplantibacillus pentosus, Latilactobacillus curvatus,
Externí odkaz:
https://doaj.org/article/e51b43129abf4533ac88bb1af9923a40