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Marina Georgalaki
Agricultural University of Athens
35Publications
17H-index
808Citations
Publications 35
Newest
#2Fani Balkiza (AUA: Agricultural University of Athens)H-Index: 1
Last.Aristotelis XenakisH-Index: 2
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Abstract During the last years, the food industry is working on the replacement of high energy methodologies with more sustainable techniques for the encapsulation of natural preservatives, in order to enhance their effectiveness as food additives. In the present study, nisin, an antimicrobial agent, was encapsulated in essential oil-containing microemulsions. More specifically, rosemary, thyme, oregano, and dittany essential oil-containing microemulsions were formulated to encapsulate nisin enh...
#2Konstantinos Papadimitriou (AUA: Agricultural University of Athens)H-Index: 16
Last.Aristotelis XenakisH-Index: 2
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Abstract Reverse micelles (RMs) as nanocarriers of nisin were optimized for the highest water and bacteriocin content. RMs formulated with either refined olive oil or sunflower oil, distilled monoglycerides, ethanol, and water were effectively designed. Structural characterization of the RMs was assessed using Electron Paramagnetic Resonance Spectroscopy and Small Angle X-ray Scattering in the presence and absence of nisin. No conformational changes occurred in the presence of nisin for the nano...
#1Georgia Zoumpopoulou (AUA: Agricultural University of Athens)H-Index: 10
#2Alexandra Tzouvanou (AUA: Agricultural University of Athens)H-Index: 1
Last.Dimitris KletsasH-Index: 38
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The increased consumers’ interest on the positive role of food in wellbeing and health underscores the need to determine new probiotic microorganisms. Triggered by the fact that artisanal food products can be a valuable source of novel probiotic strains, 106 lactic acid bacteria, all isolated from traditional Greek dairy products, namely Feta, Kasseri, Xynotyri, Graviera, Formaela, Galotyri, and Kefalotyri cheeses as well as yogurt and milk, were studied for probiotic properties. Based on their ...
#1Marina Georgalaki (AUA: Agricultural University of Athens)H-Index: 17
#2Georgia Zoumpopoulou (AUA: Agricultural University of Athens)H-Index: 10
Last.Dimitris KletsasH-Index: 38
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Abstract The technological and probiotic potential of lactic acid bacteria isolated from artisanal Greek yoghurt and fermented milks were evaluated. Fifty-three strains were identified by rep-PCR and 16S rDNA sequencing to belong to different Lactobacillus or Enterococcus spp., as well as to Streptococcus thermophilus and Lactococcus lactis . Several strains exhibited promising technological and probiotic properties. Among them, we focused on the production of bioactive peptides with angiotensin...
#1Angeliki Angelopoulou (AUA: Agricultural University of Athens)H-Index: 2
#2Voula Alexandraki (AUA: Agricultural University of Athens)H-Index: 5
Last.Konstantinos Papadimitriou (AUA: Agricultural University of Athens)H-Index: 16
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Abstract Probiotic Feta cheese was produced using Propionibacterium freudenreichii subsp. shermanii as an adjunct since it has been shown to induce apoptosis of colon cancer cells in vitro and in vivo through the production of propionate and acetate. Microbiological and physicochemical analysis of the cheese was performed through the 60 d period of ripening. Counts of propionibacteria increased until day 7 and then remained constant until the end of ripening (approximately 9 log cfu g −1 ). More...
#1Marina Papadelli (Technological Educational Institute of Peloponnese)H-Index: 1
#2Georgia Zoumpopoulou (AUA: Agricultural University of Athens)H-Index: 10
Last.Effie Tsakalidou (AUA: Agricultural University of Athens)H-Index: 33
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The production of Greek-style natural black table olives remains an empirical process relying on spontaneous fermentation despite its economic significance. For this reason producers often resort to increased NaCl concentration of the brine to secure quality of the product. In this study we employ two lactic acid bacteria Leuconostoc mesenteroides subsp. mesenteroides Lm139 and Lactobacillus pentosus DSM 16366 as starters in separate laboratory low salinity fermentations of "Kalamon" cultivar ol...
#1Voula Alexandraki (AUA: Agricultural University of Athens)H-Index: 5
#2Marina Georgalaki (AUA: Agricultural University of Athens)H-Index: 17
Last.Effie Tsakalidou (AUA: Agricultural University of Athens)H-Index: 33
view all 10 authors...
Maslinic and oleanolic acids are among the most abundant triterpenic acids found in olive fruits. Both acids are considered to be important bioactive compounds which can confer multiple beneficial health effects to the consumer. In the present work, we have monitored and quantified maslinic and oleanolic acids throughout processing in alkaline-treated green olives (Spanish-style) and in natural green olives of the Conservolea variety that is particularly popular in Greece. Our findings clearly d...
In the present study we investigated the incidence of bacteriocins produced by 236 lactic acid bacteria (LAB) food isolates against pathogenic or opportunistic pathogenic oral bacteria. This set of LAB contained several strains (≥17%) producing bacteriocins active against food-related bacteria. Interestingly only Streptococcus macedonicus ACA-DC 198 was able to inhibit the growth of Streptococcus oralis, Streptococcus sanguinis and Streptococcus gordonii, while Lactobacillus fermentum ACA-DC 179...
#1Marina Georgalaki (AUA: Agricultural University of Athens)H-Index: 17
#2Konstantinos Papadimitriou (AUA: Agricultural University of Athens)H-Index: 16
Last.Effie Tsakalidou (AUA: Agricultural University of Athens)H-Index: 33
view all 7 authors...
Abstract Streptococcus macedonicus ACA-DC 198 was found to produce a second lantibiotic named macedovicin in addition to macedocin. Macedovicin was purified to homogeneity and mass spectrometric analysis identified a peptide of approximately 3.4 kDa. Partial N-terminal sequence analysis and tandem mass spectrometry revealed that macedovicin was identical to bovicin HJ50 and thermophilin 1277 produced by Streptococcus bovis and Streptococcus thermophilus , respectively. Macedovicin inhibits a bro...
Last.Effie TsakalidouH-Index: 2
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Submitted by ΑΝΝΑ ΠΟΡΤΙΝΟΥ (annaportinou@ekt.gr) on 2016-04-11T09:48:38Z No. of bitstreams: 1 Papadimitriou et al ECCO 2013.pdf: 3669477 bytes, checksum: cbe4511ee05b5ecbf7700cf43a57d068 (MD5)
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