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Screening of New Industrially Important Bacterial Strains for 1,3-Propanediol, 2,3-Butanediol and Ethanol Production through Biodiesel-Derived Glycerol Fermentations

Microorganisms (Basel), 2023-05, Vol.11 (6), p.1424

2023

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Study of the Microbiome of the Cretan Sour Cream Staka Using Amplicon Sequencing and Shotgun Metagenomics and Isolation of Novel Strains with an Important Antimicrobial Potential

Foods, 2024-04, Vol.13 (7), p.1129

2024

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Microbial Profile Antibacterial Properties and Chemical Composition of Raw Donkey Milk

Animals (Basel), 2020-11, Vol.10 (11), p.2001

2020

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Evolution of microbial populations during traditional Feta cheese manufacture and ripening

International journal of food microbiology, 2003-04, Vol.82 (2), p.153-161

2003

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Short-term effects of goat milk yogurt-containing angiotensin-converting enzyme inhibitory peptides and two raisin varieties on subjective appetite, blood pressure and glycaemic responses in healthy adults. Results from a randomised clinical trial

British journal of nutrition, 2023-07, Vol.130 (2), p.360-368

2023

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MALDI-TOF MS profiling of non-starter lactic acid bacteria from artisanal cheeses of the Greek island of Naxos

International journal of food microbiology, 2020-06, Vol.323, p.108586-108586, Article 108586

2020

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MALDI-TOF MS insight into the biodiversity of Staka, the artisanal Cretan soured cream

International dairy journal, 2021-05, Vol.116, p.104969, Article 104969

2021

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Fresh ovine cheese supplemented with saffron (Crocus sativus L.): Impact on microbiological, physicochemical, antioxidant, color and sensory characteristics during storage

Small ruminant research, 2018-10, Vol.167, p.32-38

2018

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Production of probiotic Feta cheese using Propionibacterium freudenreichii subsp. shermanii as adjunct

International dairy journal, 2017-03, Vol.66, p.135-139

2017

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Evaluation of the antihypertensive angiotensin-converting enzyme inhibitory (ACE-I) activity and other probiotic properties of lactic acid bacteria isolated from traditional Greek dairy products

International dairy journal, 2017-12, Vol.75, p.10-21

2017

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Probiotic Features of Lactic Acid Bacteria Isolated from a Diverse Pool of Traditional Greek Dairy Products Regarding Specific Strain-Host Interactions

Probiotics and antimicrobial proteins, 2018-06, Vol.10 (2), p.313-322

2018

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Sfela

The Oxford Companion to Cheese, 2016

Eugenia Manolopoulou

1, 2016

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Evaluation of Two Lactic Acid Bacteria Starter Cultures for the Fermentation of Natural Black Table Olives (Olea europaea L cv Kalamon)

Polish journal of microbiology, 2015-01, Vol.64 (3), p.265-271

2015

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Detection of Streptococcus macedonicus in Greek cheeses

International dairy journal, 2009-02, Vol.19 (2), p.96-99

2009

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The performance of Streptococcus macedonicus ACA-DC 198 as starter culture in Kasseri cheese production

International dairy journal, 2007-03, Vol.17 (3), p.208-217

2007

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Rapid detection and identification of Streptococcus macedonicus by species-specific PCR and DNA hybridisation

International journal of food microbiology, 2003-03, Vol.81 (3), p.231-239

2003

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Purification and characterisation of an intracellular X-prolyl-dipeptidyl aminopeptidase from Streptococcus thermophilus ACA-DC 4

Journal of biotechnology, 1998-01, Vol.59 (3), p.203-211

1998

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The Combined Use of Whole-cell Protein Extracts for the Identification (SDS-PAGE) and Enzyme Activity Screening of Lactic Acid Bacteria Isolated from Traditional Greek Dairy Products

Systematic and applied microbiology, 1994, Vol.17 (3), p.444-458

1994

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Proteinase, peptidase and esterase activities of cell-free extracts from wild strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus isolated from traditional Greek yogurt

Journal of dairy research, 1990-11, Vol.57 (4), p.593-601

1990

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Screening of New Industrially Important Bacterial Strains for 1,3-Propanediol, 2,3-Butanediol and Ethanol Production through Biodiesel-Derived Glycerol Fermentations

Study of the Microbiome of the Cretan Sour Cream Staka Using Amplicon Sequencing and Shotgun Metagenomics and Isolation of Novel Strains with an Important Antimicrobial Potential

Microbial Profile Antibacterial Properties and Chemical Composition of Raw Donkey Milk

Evolution of microbial populations during traditional Feta cheese manufacture and ripening

Short-term effects of goat milk yogurt-containing angiotensin-converting enzyme inhibitory peptides and two raisin varieties on subjective appetite, blood pressure and glycaemic responses in healthy adults. Results from a randomised clinical trial

MALDI-TOF MS profiling of non-starter lactic acid bacteria from artisanal cheeses of the Greek island of Naxos

MALDI-TOF MS insight into the biodiversity of Staka, the artisanal Cretan soured cream

Fresh ovine cheese supplemented with saffron (Crocus sativus L.): Impact on microbiological, physicochemical, antioxidant, color and sensory characteristics during storage

Production of probiotic Feta cheese using Propionibacterium freudenreichii subsp. shermanii as adjunct

Evaluation of the antihypertensive angiotensin-converting enzyme inhibitory (ACE-I) activity and other probiotic properties of lactic acid bacteria isolated from traditional Greek dairy products

Probiotic Features of Lactic Acid Bacteria Isolated from a Diverse Pool of Traditional Greek Dairy Products Regarding Specific Strain-Host Interactions

Sfela

Evaluation of Two Lactic Acid Bacteria Starter Cultures for the Fermentation of Natural Black Table Olives (Olea europaea L cv Kalamon)

Detection of Streptococcus macedonicus in Greek cheeses

The performance of Streptococcus macedonicus ACA-DC 198 as starter culture in Kasseri cheese production

Rapid detection and identification of Streptococcus macedonicus by species-specific PCR and DNA hybridisation

Purification and characterisation of an intracellular X-prolyl-dipeptidyl aminopeptidase from Streptococcus thermophilus ACA-DC 4

The Combined Use of Whole-cell Protein Extracts for the Identification (SDS-PAGE) and Enzyme Activity Screening of Lactic Acid Bacteria Isolated from Traditional Greek Dairy Products

Proteinase, peptidase and esterase activities of cell-free extracts from wild strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus isolated from traditional Greek yogurt

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