Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Pelagia Chondrou"'
Autor:
Pelagia Chondrou, Athanasios Karapetsas, Despoina Eugenia Kiousi, Stavros Vasileiadis, Petros Ypsilantis, Sotiris Botaitis, Athanasios Alexopoulos, Stavros Plessas, Eugenia Bezirtzoglou, Alex Galanis
Publikováno v:
Microorganisms, Vol 8, Iss 5, p 709 (2020)
Lactobacillus paracasei K5 is a lactic acid bacteria (LAB) strain that has been isolated from dairy products. Previous studies have established its probiotic potential in a series of in vitro tests, including molecular characterization, safety profil
Externí odkaz:
https://doaj.org/article/3f5922f909ae4b6eab67690ecc0c3f3f
Autor:
Ioanna Mantzourani, Antonia Terpou, Athanasios Alexopoulos, Pelagia Chondrou, Alex Galanis, Argyro Bekatorou, Eugenia Bezirtzoglou, Athanasios A Koutinas, Stavros Plessas
Publikováno v:
Microorganisms, Vol 6, Iss 4, p 121 (2018)
In the present study 38 lactic acid bacteria strains were isolated from kefir grains and were monitored regarding probiotic properties in a series of established in vitro tests, including resistance to low pH, resistance to pepsin and pancreatin, and
Externí odkaz:
https://doaj.org/article/5a12cf607d9d4f35bc53ca1c741bb30c
Autor:
Athanasios Alexopoulos, Alex Galanis, Ioanna Mantzourani, Stavros Plessas, Pelagia Chondrou, Kyriaki Karolidou, Eugenia Bezirtzoglou, Antonia Terpou, Christos Bontsidis
Publikováno v:
Annals of Microbiology. 69:751-763
The main objective of this study was to isolate lactic acid bacteria from kefir grains and investigate their probiotic potential. In this study, 48 bacterial strains were isolated from kefir grains, whereas 39 strains were categorized to the genus La
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5cbe08c423396f3e7c0a82d0ced8a6f1
https://doi.org/10.1007/s13213-019-01467-6
https://doi.org/10.1007/s13213-019-01467-6
Autor:
Despoina Eugenia Kiousi, Athanasios Karapetsas, Sotiris Botaitis, Stavros Vasileiadis, Athanasios Alexopoulos, Alex Galanis, Petros Ypsilantis, Pelagia Chondrou, Eugenia Bezirtzoglou, Stavros Plessas
Publikováno v:
Microorganisms, Vol 8, Iss 709, p 709 (2020)
Microorganisms
Volume 8
Issue 5
Microorganisms
Volume 8
Issue 5
Lactobacillus paracasei K5 is a lactic acid bacteria (LAB) strain that has been isolated from dairy products. Previous studies have established its probiotic potential in a series of in vitro tests, including molecular characterization, safety profil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::35011290c5fec9c75d8c79a8e8be421d
https://www.mdpi.com/2076-2607/8/5/709
https://www.mdpi.com/2076-2607/8/5/709
Autor:
Angeliki Tiptiri-Kourpeti, Aglaia Pappa, Ioannis Anestopoulos, Athanasios Karapetsas, Ioannis Kotsianidis, Despoina Eugenia Kiousi, D Tsela, Pelagia Chondrou, Alex Galanis, Eugenia Bezirtzoglou
Publikováno v:
Beneficial Microbes. 9:975-983
Lactobacillus paracasei K5 is a lactic acid bacteria (LAB) strain, isolated recently from feta-type cheese. Its probiotic potential has been demonstrated in a series of established in vitro tests. Moreover, incorporation of L. paracasei K5 as starter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b6f3761ba4ee0841f58afede93c236af
https://doi.org/10.3920/bm2017.0183
https://doi.org/10.3920/bm2017.0183
Autor:
Pelagia Chondrou, Stavros Kazakos, Chrysanthi Nouska, Maria Fournomiti, Alex Galanis, Ioanna Mantzourani, Athanasios Karapetsas, Eugenia Bezirtzoglou, Stavros Plessas, Athanasios Alexopoulos
Publikováno v:
Food Chemistry. 226:102-108
In the present study 45 lactic acid bacteria (LAB) strains were isolated from Feta-type cheese and were screened for probiotic potential in a series of established in vitro tests, including resistance to low pH, resistance to pepsin and pancreatin an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e683b8bcabd65da93deb239dcfdc4ef
https://doi.org/10.1016/j.foodchem.2017.01.052
https://doi.org/10.1016/j.foodchem.2017.01.052
Autor:
Pelagia Chondrou, Eleftheria Lamprianidou, Athanasios Karapetsas, Petros Ypsilantis, Constantinos Simopoulos, Georgia Saxami, Ioannis Kotsianidis, Alex Galanis, Sotirios Botaitis, S. Vasiliadis
Publikováno v:
Beneficial microbes. 8(4)
Lactobacillus pentosus B281 and Lactobacillus plantarum B282 are two Lactobacillus strains previously isolated from fermented table olives. Both strains were found to possess probiotic properties and displayed desirable technological characteristics
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::02e2e3bee0aef7375b81a07e0c784c42
https://pubmed.ncbi.nlm.nih.gov/28618861
https://pubmed.ncbi.nlm.nih.gov/28618861