Search Results - "Syrokou, Maria K."

A Comparative Genomic and Safety Assessment of Six Lactiplantibacillus plantarum subsp. argentoratensis Strains Isolated from Spontaneously Fermented Greek Wheat Sourdoughs for Potential Biotechnological Application by Syrokou, Maria K, Paramithiotis, Spiros, Drosinos, Eleftherios H, Bosnea, Loulouda, Mataragas, Marios

“…The comparative genome analysis of six subsp. strains previously isolated from spontaneously fermented Greek wheat sourdoughs is presented. Genomic attributes…”
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Microbial Ecology of Greek Wheat Sourdoughs, Identified by a Culture-Dependent and a Culture-Independent Approach by Syrokou, Maria K., Themeli, Christina, Paramithiotis, Spiros, Mataragas, Marios, Bosnea, Loulouda, Argyri, Anthoula A., Chorianopoulos, Nikos G., Skandamis, Panagiotis N., Drosinos, Eleftherios H.

“…The aim of the present study was to assess the microecosystem of 13 homemade spontaneously fermented wheat sourdoughs from different regions of Greece, through…”
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Effect of Dough-Related Parameters on the Antimold Activity of Wickerhamomyces anomalus Strains and Mold-Free Shelf Life of Bread by Syrokou, Maria K., Paramithiotis, Spiros, Kanakis, Charalabos D., Papadopoulos, Georgios K., Tarantilis, Petros A., Skandamis, Panagiotis N., Bosnea, Loulouda, Mataragas, Marios, Drosinos, Eleftherios H.

“…The aim of the present study was to assess the antimold capacity of three Wickerhamomyces anomalus strains, both in vitro and in situ, and to identify the…”
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Towards Recreation of Food Commodities Based on Ancient Texts; The Case of Avyrtake by Paramithiotis, Spiros, Syrokou, Maria K., Papadia-Nikolaidou, Anastasia, Papoutsis, Georgios, Drosinos, Eleftherios H.

“…The aim of the present study was to attempt the recreation of a highly appreciated food commodity of antiquity, called avyrtake, using information derived from…”
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High-quality draft genome sequence data of six Lactiplantibacillus plantarum subsp. argentoratensis strains isolated from various Greek wheat sourdoughs by Syrokou, Maria K., Paramithiotis, Spiros, Skandamis, Panagiotis N., Drosinos, Eleftherios H., Bosnea, Loulouda, Mataragas, Marios

“…Lactiplantibacillus plantarum is a species found in a wide range of foods and other commodities. It can be used as starter or adjunct culture in fermented…”
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Technological and Safety Attributes of Lactic Acid Bacteria and Yeasts Isolated from Spontaneously Fermented Greek Wheat Sourdoughs by Syrokou, Maria K, Tziompra, Sofia, Psychogiou, Eleni-Efthymia, Mpisti, Sofia-Despoina, Paramithiotis, Spiros, Bosnea, Loulouda, Mataragas, Marios, Skandamis, Panagiotis N, Drosinos, Eleftherios H

“…The aim of the present study was to assess the technological and safety potential of 207 lactic acid bacteria (LAB) and 195 yeast strains isolated from…”
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Sugary Kefir: Microbial Identification and Biotechnological Properties by Syrokou, Maria K., Papadelli, Marina, Ntaikou, Ioanna, Paramithiotis, Spiros, Drosinos, Eleftherios H.

“…Background: The aim of the present study was to assess the microecosystem composition of three different fruit kefir grains used for the fermentation of apple…”
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The Effect of Incubation Temperature, Substrate and Initial pH Value on Plantaricin Activity and the Relative Transcription of pln Genes of Six Sourdough Derived Lactiplantibacillus plantarum Strains by Syrokou, Maria K., Stasinopoulou, Panagiota, Paramithiotis, Spiros, Bosnea, Loulouda, Mataragas, Marios, Papadopoulos, Georgios K., Skandamis, Panagiotis N., Drosinos, Eleftherios H.

“…The aim of the present study was to assess the effect of sourdough related parameters on the growth and plantaricin activity of six Lactiplantibacillus…”
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