A5070822313- Listeria monocytogenes in Food Safety
- Probiotics and Fermented Foods
- Meat and Animal Product Quality
- Food Safety and Hygiene
- Microbial Inactivation Methods
- Protein Hydrolysis and Bioactive Peptides
- Microbial Metabolites in Food Biotechnology
- Essential Oils and Antimicrobial Activity
- Salmonella and Campylobacter epidemiology
- Spectroscopy and Chemometric Analyses
- Identification and Quantification in Food
- Gut microbiota and health
- Enzyme Production and Characterization
- Food composition and properties
- Genomics and Phylogenetic Studies
- Food Industry and Aquatic Biology
- Bacteriophages and microbial interactions
- Food Supply Chain Traceability
- Nanocomposite Films for Food Packaging
- Milk Quality and Mastitis in Dairy Cows
- Hormonal and reproductive studies
- Microbial Metabolic Engineering and Bioproduction
- Food Quality and Safety Studies
- Antimicrobial Resistance in Staphylococcus
- Viral gastroenteritis research and epidemiology
National Agricultural Research Foundation
2019-2024
Agricultural University of Athens
2009-2018
National Public Health Organization
2017
University of Turin
2014-2015
The development of a multi-omics approach has provided new to the investigation microbial communities allowing an integration data, which can be used better understand behaviour and interactions between community members. Metagenomics, metatranscriptomics, metaproteomics metabolomics have potential producing large amount data in very short time, however important challenge is how exploit interpret these assist risk managers food safety quality decisions. This achieved by integrating...
ABSTRACT: In the present study, spoilage flora of a sliced cooked cured meat product was studied to determine specific organism (SSO). The physicochemical changes during its storage in temperature range 0 12 °C were also studied. Among primary models used model effect on SSO growth, modified Gompertz described better experimental data than logistic and Baranyi. derived growth kinetic parameters, such as maximum rate (μ max ) lag phase duration (LPD), modeled by using square root Arrhenius...
The aim of the present study was to examine 189 LAB strains belonging species Enterococcus faecium, E. faecalis, Lactococcus lactis, Pediococcus pentosaceus, Leuconostoc mesenteroides, Lactiplantibacillus pentosus, Latilactobacillus curvatus, Lp. plantarum, Levilactobacillus brevis, and Weissella paramesenteroides isolated form sheep milk, Feta Kefalograviera cheeses at different ripening stages, for their technological compatibility with dairy products manufacturing, activities that may...
ABSTRACT The food-borne pathogen Bacillus cereus can acquire enhanced thermal resistance through multiple mechanisms. Two strains, ATCC 10987 and 14579, were used to quantify the effects of salt stress physiological state on thermotolerance. Cultures exposed increasing concentrations sodium chloride for 30 min, after which their thermotolerance was assessed at 50°C. Linear nonlinear microbial survival models, cover a wide range known inactivation curvatures vegetative cells, fitted data...
Active packaging can be utilized to keep away from undesirable microbes on the surface of cheese, prolong its shelf life, and improve quality. The objective this study was use whey protein concentrate (WPC) aqueous rosemary sage extracts produce active edible materials. antioxidant activity evaluated along with their total phenolic flavonoid contents. LC/DAD/ESI-MSn analysis used for qualitative characterization main compounds were quantified using HPLC methods. Films characterized according...
Lactic acid bacteria (LAB) are valuable for the production of fermented dairy products. We investigated functional traits LAB isolated from artisanal cheeses and raw sheep milk, assessed their safety status, explored genetic processes underlying fermentation carbohydrates. Lactiplantibacillus plantarum had largest more genome compared to all other LAB, while most its protein-encoding genes unknown functions. A key finding our analysis was overall absence acquired resistance (RGs), virulence...
The aim of the present study was to assess microecosystem 13 homemade spontaneously fermented wheat sourdoughs from different regions Greece, through combined use culture-dependent (classical approach; clustering by Random Amplified Polymorphic DNA-Polymerase Chain Reaction (RAPD-PCR) and identification PCR species-specific for Lactiplantibacillus plantarum, sequencing 16S-rRNA 26S-rRNA gene, Lactic Acid Bacteria (LAB) yeasts, respectively) independent approaches [DNA- RNA-based...
The comparative genome analysis of six Lactiplantibacillus plantarum subsp. argentoratensis strains previously isolated from spontaneously fermented Greek wheat sourdoughs is presented. Genomic attributes related to food safety have been studied according the European Food Safety Authority (EFSA) suggestions for use lactic acid bacteria (LAB) in production foods. Bioinformatic revealed a complete set genes maltose, sucrose, glucose, and fructose fermentation; conversion mannitol; folate...
Aims: To investigate the antagonistic activity of two lactic acid strains against spoilage microflora in cooked cured meat products, vacuum or modified atmosphere packed at 4°C and to determine inhibitory capacity their bacteriocins. Methods Results: Frankfurter-type sausages sliced pork shoulder were inoculated with Leuconostoc mesenteroides L124 Lactobacillus curvatus L442 The microbial, physico-chemical (pH, l- d-lactate, acetate ammonia) colour changes studied. Results under packaging...
ABSTRACT In the present study, development of reverse transcription‐quantitative polymerase chain reaction protocols for three virulence genes ( plcA , iap and hly ) sigB stress response gene that may be applied determination expression Listeria monocytogenes in situ was reported. When to L. strains different origin (#3, isolated from meat; National Collection Type Cultures 10527, a collection strain; #162, cheese) four food matrices (fermented sausage, soft cheese, ultrahigh temperature...