Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Markella Tsigkrimani"'
Autor:
Konstantinos Papadimitriou, Anastasia Venieraki, Markella Tsigkrimani, Panagiotis Katinakis, Panagiotis N. Skandamis
Publikováno v:
Data in Brief, Vol 38, Iss , Pp 107437- (2021)
Halitzia is a traditional white-brined cheese produced by a limited number of producers in Cyprus. During a survey of the microbiome of a number of different Halitzia samples, we identified a bacterial strain that exhibited enhanced proteolytic activ
Externí odkaz:
https://doaj.org/article/051dc94d2c5c448c9e32ba798111cee7
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:
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
Autor:
Markella Tsigkrimani, Magdalini Bakogianni, Spiros Paramithiotis, Loulouda Bosnea, Eleni Pappa, Eleftherios H. Drosinos, Panagiotis N. Skandamis, Marios Mataragas
Publikováno v:
Microorganisms, Vol 10, Iss 1, p 161 (2022)
Artisanal cheesemaking is still performed using practices and conditions derived from tradition. Feta and Kefalograviera cheeses are very popular in Greece and have met worldwide commercial success. However, there is a lack of knowledge regarding the
Externí odkaz:
https://doaj.org/article/cc7098d3f2c8403ab7803832cd5a8e70
Autor:
Markella Tsigkrimani, Konstantinos Papadimitriou, Panagiotis Katinakis, Anastasia Venieraki, Panagiotis N. Skandamis
Publikováno v:
Data in Brief, Vol 38, Iss, Pp 107437-(2021)
Halitzia is a traditional white-brined cheese produced by a limited number of producers in Cyprus. During a survey of the microbiome of a number of different Halitzia samples, we identified a bacterial strain that exhibited enhanced proteolytic activ