A5076881143- Bacterial biofilms and quorum sensing
- Listeria monocytogenes in Food Safety
- Fermentation and Sensory Analysis
- Meat and Animal Product Quality
- Antimicrobial agents and applications
- Probiotics and Fermented Foods
- Advanced Chemical Sensor Technologies
- Food Safety and Hygiene
- bioluminescence and chemiluminescence research
- Antimicrobial Peptides and Activities
- Polyamine Metabolism and Applications
- Food Industry and Aquatic Biology
- Spectroscopy and Chemometric Analyses
- Identification and Quantification in Food
- Horticultural and Viticultural Research
- Indoor Air Quality and Microbial Exposure
- Antibiotic Resistance in Bacteria
- Microbial Metabolites in Food Biotechnology
- Fungal Biology and Applications
- Genomics and Phylogenetic Studies
- Olfactory and Sensory Function Studies
- Spectroscopy Techniques in Biomedical and Chemical Research
- Vibrio bacteria research studies
Agricultural University of Athens
2009-2021
Cranfield University
2011
Colorado State University
2011
Chicken is one of the most widely consumed meats worldwide. The exploration bacterial diversity chicken meat may provide new insights into chicken-associated microbiome that will lead to moderation food spoilage or safety. This study was undertaken explore communities breast and thigh fillets stored at refrigeration (0 °C 5 °C) slightly abuse (10 temperatures for days through conventional cultural methods along with next-generation sequencing (NGS) analysis. Total viable counts (TVC),...
Chicken liver is a highly perishable meat product with relatively short shelf-life and that can get easily contaminated pathogenic microorganisms. This study was conducted to evaluate the behavior of spoilage microbiota inoculated Salmonella enterica on chicken liver. The feasibility Fourier-transform infrared spectroscopy (FTIR) assess microbiological quality through development machine learning workflow also explored. samples [non-inoculated four-strain cocktail ca . 10 3 colony-forming...
Non-Saccharomyces (NS) yeasts are gaining popularity in modern winemaking for improving wine quality. Climate change is one of the biggest challenges winegrowing now faces warm regions. Here, Lachancea thermotolerans LtS1 and Torulaspora delbrueckii TdS6 combined with Saccharomyces cerevisiae ScS13 isolated from Assyrtiko grapes Santorini island were evaluated grape must fermentation aim to mitigate major consequences temperature rise. Different inoculation protocols evaluated, including...
Two bacterial strains (B18BM42 T and B18NM6) were recovered during a study of diversity on wine grapes ( Vitis vinifera L.) from the Nemea region in Greece. Phylogenetic analysis based 16S rRNA gene sequences placed two within genus Weissella , found them to be most closely related minor NRIC 1625 followed by viridescens 1536 (99.1 98.9 % sequence similarity, respectively). The level DNA–DNA relatedness between B18NM42 W. or was 31.9 35.0 %, respectively. novel could genetically...
Vineyard- and winery-associated lactic acid bacteria (LAB) from two major PDO regions in Greece, Peza Nemea, were surveyed. LAB isolated grapes, fermenting musts, winery tanks performing spontaneous malolactic fermentations (MLF). Higher population density species richness detected Nemea than vineyards on grapes musts. Pediococcus pentosaceus Lactobacillus graminis the most abundant while plantarum dominated musts both regions. No particular structure of populations according to region...
This study examined the effect of microbial cell-free meat extract (CFME) derived from spoiled meat, in which quorum sensing (QS) compounds were present, on growth kinetics (lag phase, and rate) two spoilage bacteria, Pseudomonas fluorescens Serratia marcescens.Aliquots CFME transferred to Brain Heart Infusion broth inoculated with 10(3) CFU ml(-1) 18 h cultures Ps. or Ser. marcescens, both fresh isolates; unspoiled ('clean' meat) served as a control. Changes impedance measurements monitored...
Abstract: Studies examined the effects of meat‐contact material types, inoculation substrate, presence air at liquid–solid surface interface during incubation, and incubation substrate on attachment/transfer subsequent biofilm formation by Escherichia coli O157:H7 beef carcass fabrication materials. Materials studied as 2 × 5 cm coupons included stainless steel, acetal, polypropylene, high‐density polyethylene. A 6‐strain rifampicin‐resistant E. composite was used to inoculate (6 log CFU/mL,...