Zobrazeno 1 - 10
of 179
pro vyhledávání: '"Panagiotis N. Skandamis"'
Publikováno v:
Microorganisms, Vol 11, Iss 11, p 2681 (2023)
The presence of microbial communities on cave walls and speleothems is an issue that requires attention. Traditional cleaning methods using water, brushes, and steam can spread the infection and cause damage to the cave structures, while chemical age
Externí odkaz:
https://doaj.org/article/a2aba6633be84dc68df91e8288bf43ce
Autor:
Alkmini Gavriil, Evangelia Zilelidou, Angelis-Evangelos Papadopoulos, Danae Siderakou, Konstantinos M. Kasiotis, Serkos A. Haroutounian, Chrysavgi Gardeli, Ilias Giannenas, Panagiotis N. Skandamis
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-14 (2021)
Abstract Nine odorless laboratory-collected hydro-distilled aqueous extracts (basil, calendula, centrifuged oregano, corn silk, laurel, oregano, rosemary, spearmint, thyme) and one industrial steam-distilled oregano hydrolate acquired as by-products
Externí odkaz:
https://doaj.org/article/6f09dbbbd9094ff0947726f4b4df7ddd
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
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
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:
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:
Maria K. Syrokou, Panagiota Stasinopoulou, Spiros Paramithiotis, Loulouda Bosnea, Marios Mataragas, Georgios K. Papadopoulos, Panagiotis N. Skandamis, Eleftherios H. Drosinos
Publikováno v:
Fermentation, Vol 7, Iss 4, p 320 (2021)
The aim of the present study was to assess the effect of sourdough related parameters on the growth and plantaricin activity of six Lactiplantibacillus plantarum strains against a mixture of 5 Listeria monocytogenes strains and to analyze the transcr
Externí odkaz:
https://doaj.org/article/4b0f867c62c144b0861bf7b2b809e7c7
Publikováno v:
Frontiers in Microbiology, Vol 10 (2019)
Prevention, prediction, control, and handling of bacterial foodborne diseases – an ongoing, serious, and costly concern worldwide – are continually facing a wide array of difficulties. Not the least due to that food matrices, highly variable and
Externí odkaz:
https://doaj.org/article/19280c1d32224a73b5a6528d4a8834b8
Autor:
Maria K. Syrokou, Sofia Tziompra, Eleni-Efthymia Psychogiou, Sofia-Despoina Mpisti, Spiros Paramithiotis, Loulouda Bosnea, Marios Mataragas, Panagiotis N. Skandamis, Eleftherios H. Drosinos
Publikováno v:
Microorganisms, Vol 9, Iss 4, p 671 (2021)
The aim of the present study was to assess the technological and safety potential of 207 lactic acid bacteria (LAB) and 195 yeast strains isolated from spontaneously fermented Greek wheat sourdoughs. More accurately, the amylolytic, proteolytic, lipo
Externí odkaz:
https://doaj.org/article/9b8198c35a5946c7bf9558feb401ac2f