A5068548435- Probiotics and Fermented Foods
- Gut microbiota and health
- Genomics and Phylogenetic Studies
- Microbial Metabolites in Food Biotechnology
- Bacteriophages and microbial interactions
- Milk Quality and Mastitis in Dairy Cows
- Fermentation and Sensory Analysis
- Meat and Animal Product Quality
- Oral microbiology and periodontitis research
- Protein Hydrolysis and Bioactive Peptides
- Essential Oils and Antimicrobial Activity
- Horticultural and Viticultural Research
- Mycorrhizal Fungi and Plant Interactions
- Edible Oils Quality and Analysis
- Ethics in Clinical Research
- Food composition and properties
- Microbial Community Ecology and Physiology
- Celiac Disease Research and Management
- Infant Nutrition and Health
- Date Palm Research Studies
- Animal Diversity and Health Studies
- Animal Nutrition and Physiology
- Pacific and Southeast Asian Studies
- Isotope Analysis in Ecology
- Archaeology and ancient environmental studies
Agricultural University of Athens
2015-2025
Kefir is a high nutritional fermented dairy beverage associated with wide range of health benefits. It constitutes unique symbiotic association, comprising mainly lactic acid bacteria, yeasts, and occasionally acetic which strongly influenced by the geographical origin grains, type milk used, manufacture technology applied. Until recently, kefir microbiota has been almost exclusively studied culture-dependent techniques. However, high-throughput sequencing, alongside omics approaches,...
Streptococcus thermophilus is a major starter for the dairy industry with great economic importance. In this study we analyzed 23 fully sequenced genomes of S. to highlight novel aspects evolution, biology and technological properties species. Pan/core genome analysis revealed that species has an important number conserved genes pan probably going be closed soon. According whole phylogeny average nucleotide identity (ANI) analysis, most strains were grouped in two clusters (i.e., A B). More...
The microbiome research field is rapidly evolving, but the required biobanking infrastructure currently fragmented and not prepared for of microbiomes. rapid advancement technologies requires an urgent assessment how biobanks can underpin by preserving samples their functional potential.
Feta is the most renowned protected designation of origin (PDO) white brined cheese produced in Greece. The fine organoleptic characteristics and quality rely on, among other factors, its overall microbial ecosystem. In this study, we employed 16S rDNA internal transcribed spacer (ITS) amplicon sequencing, as well shotgun metagenomics, to investigate microbiome artisanal homemade industrial samples from different regions Greece, which has very rarely been investigated. data suggested...
Abstract Recent research findings have established a close relationship between gut microbiota and atherosclerosis development; hence, focus has shifted towards modifying through probiotics administration. We thereby investigated the impact of Limosilactobacillus fermentum ACA-DC 179 on progression in apolipoprotein E-deficient (ApoE −/− ) mice. Twelve-week-old ApoE male female mice were treated with low (10 6 CFU/mouse) or high 9 dose L. daily for 8 weeks. Microbiota faeces during...
Kalamata natural black olives are one of the most economically important Greek varieties. The microbial ecology table is highly influenced by co-existence bacteria and yeasts/fungi, as well physicochemical parameters throughout fermentation. Therefore, aim this study was identification bacterial yeast/fungal microbiota both brines obtained from 29 cv. olive samples industrially fermented in two main producing geographical regions Greece, namely Aitoloakarnania Messinia/Lakonia. potential...
Vitis vinifera L. cv. Agiorgitiko is one of the most popular indigenous wine grape varieties in Greece, cultivated almost exclusively Nemea Protected Designation Origin (PDO) zone. Here, microbiota soil, grapes, and wine, during controlled (CF) spontaneous (SF) fermentations Agiorgitko from three vineyards PDO zone were explored, using both classical microbiological analysis metataxonomics to get evidence about microbial terroir The revealed higher total mesophilic counts while grapes...
Lactobacillus acidipiscis belongs to the salivarius clade and it is found in a variety of fermented foods. Strain ACA-DC 1533 was isolated from traditional Greek Kopanisti cheese among available L. genomes only one with fully sequenced chromosome. strains exhibited high degree conservation at genome level. Investigation distribution prophages Clustered Regularly Interspaced Short Palindromic Repeats (CRISPRs) three suggests potential existence lineages within species. Based on...
Abstract Streptococcus thermophilus ACA-DC 2 is a newly sequenced strain isolated from traditional Greek yogurt. Among the 14 fully strains of S. currently deposited in NCBI database, has smallest chromosome, containing 1,731,838 bp. The annotation its genome revealed presence 1,850 genes, including 1,556 protein-coding 70 RNA genes and 224 potential pseudogenes. A large number pseudogenes were identified. This was also accompanied by absence pathogenic features suggesting evolution through...
Lactobacillus acidipiscis is a Gram-positive lactic acid bacterium belonging to the salivarius clade. Here, we present first complete genome sequence of L. isolated from traditional Greek Kopanisti cheese. Strain ACA-DC 1533 may play key role in strong organoleptic characteristics