Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Rania Anastasiou"'
Autor:
Konstantinos Papadimitriou, Marina Georgalaki, Rania Anastasiou, Athanasia-Maria Alexandropoulou, Eugenia Manolopoulou, Georgia Zoumpopoulou, Effie Tsakalidou
Publikováno v:
Foods, Vol 13, Iss 7, p 1129 (2024)
Staka is a traditional Greek sour cream made mostly from spontaneously fermented sheep milk or a mixture of sheep and goat milk. At the industrial scale, cream separators and starter cultures may also be used. Staka is sometimes cooked with flour to
Externí odkaz:
https://doaj.org/article/c59b58ca9b8a489888e2de45d4928227
Autor:
Konstantinos Papadimitriou, Rania Anastasiou, Marina Georgalaki, Rimi Bounenni, Argiro Paximadaki, Christina Charmpi, Voula Alexandraki, Maria Kazou, Effie Tsakalidou
Publikováno v:
Microorganisms, Vol 10, Iss 5, p 1073 (2022)
Feta is the most renowned protected designation of origin (PDO) white brined cheese produced in Greece. The fine organoleptic characteristics and the quality of Feta rely on, among other factors, its overall microbial ecosystem. In this study, we emp
Externí odkaz:
https://doaj.org/article/84bcfac33bfd4f9f8fba14bc84f6a28a
Autor:
Rania Anastasiou, Maria Kazou, Marina Georgalaki, Anastasios Aktypis, Georgia Zoumpopoulou, Effie Tsakalidou
Publikováno v:
Foods, Vol 11, Iss 2, p 188 (2022)
Cheese is characterized by a rich and complex microbiota that plays a vital role during both production and ripening, contributing significantly to the safety, quality, and sensory characteristics of the final product. In this context, it is vital to
Externí odkaz:
https://doaj.org/article/b2580104fe00488f8c5b90eccf7703d9
Publikováno v:
Microorganisms, Vol 9, Iss 10, p 2158 (2021)
One of the main lactic acid bacterial species found in the kefir grain ecosystem worldwide is Lactobacillus kefiranofaciens, exhibiting strong auto-aggregation capacity and, therefore, being involved in the mechanism of grain formation. Its occurrenc
Externí odkaz:
https://doaj.org/article/fb6f17447b9549e3aee95b21cc390b13
Autor:
Nicoletta P. Mangia, Leacady Saliba, Georgia Zoumpopoulou, Stefania Chessa, Rania Anastasiou, Ιοannis Karayiannis, Dionyssios Sgouras, Effie Tsakalidou, Anna Nudda
Publikováno v:
Fermentation, Vol 5, Iss 3, p 55 (2019)
The characteristics of fermented milk are affected by the type of milk used and the microorganisms involved in the fermentation process. Goat milk has been widely suggested as a possible alternative to cow milk in allergic subjects, because of the hi
Externí odkaz:
https://doaj.org/article/738c72dd80af4bdba54a4b77c8860db2
Autor:
Konstantinos Papadimitriou, Rania Anastasiou, Eleni Maistrou, Thomas Plakas, Nikos C Papandreou, Stavros J Hamodrakas, Stéphanie Ferreira, Philip Supply, Pierre Renault, Bruno Pot, Effie Tsakalidou
Publikováno v:
PLoS ONE, Vol 10, Iss 1, p e0116337 (2015)
BACKGROUND:Streptococcus macedonicus is an intriguing streptococcal species whose most frequent source of isolation is fermented foods similarly to Streptococcus thermophilus. However, S. macedonicus is closely related to commensal opportunistic path
Externí odkaz:
https://doaj.org/article/d6f31939a6d34b7b8427bf76c7daf8bb
Autor:
Voula Alexandraki, Georgia Zoumpopoulou, Effie Tsakalidou, Konstantinos Papadimitriou, Myro Ioannou, Athanasia Antoniou, Rania Anastasiou, Ekaterini Moschopoulou
Publikováno v:
International Dairy Journal. 123:105177
Limosilactobacillus fermentum ACA-DC 179, a strain with well documented probiotic properties, was included in Greek traditional Kaimaki ice cream produced using two different types of milk, namely plain and lactose-free cow milk. L. fermentum survive
Publikováno v:
Microorganisms
Microorganisms, Vol 9, Iss 2158, p 2158 (2021)
Microorganisms, Vol 9, Iss 2158, p 2158 (2021)
One of the main lactic acid bacterial species found in the kefir grain ecosystem worldwide is Lactobacillus kefiranofaciens, exhibiting strong auto-aggregation capacity and, therefore, being involved in the mechanism of grain formation. Its occurrenc
Autor:
Bart Devreese, Voula Alexandraki, Effie Tsakalidou, Maria Kazou, Marina Georgalaki, Eleni Mavrogonatou, Rania Anastasiou, Konstantinos Papadimitriou, Marina Papadelli, Georgia Zoumpopoulou, Dimitris Kletsas, Gonzalez Van Driessche, Eugenia Manolopoulou
Publikováno v:
International Dairy Journal. 75:10-21
The technological and probiotic potential of lactic acid bacteria isolated from artisanal Greek yoghurt and fermented milks were evaluated. Fifty-three strains were identified by rep-PCR and 16S rDNA sequencing to belong to different Lactobacillus or
Autor:
Dionyssios N. Sgouras, Rania Anastasiou, Georgia Zoumpopoulou, Leacady Saliba, Yiannis Karayiannis, Luigi Montanari, Nicoletta Pasqualina Mangia, Georges Hassoun, Pietrino Deiana, Effie Tsakalidou
Publikováno v:
International Dairy Journal. 120:105092
Microbiological and physicochemical parameters of Lebanese Baladi goat milk from six farms were evaluated and 28 Lactobacillus strains were isolated and examined in vitro for their probiotic potential. Goat milk showed a balanced physicochemical comp