Cargando…

Microbial Ecology of Greek Wheat Sourdoughs, Identified by a Culture-Dependent and a Culture-Independent Approach

The aim of the present study was to assess the microecosystem of 13 homemade spontaneously fermented wheat sourdoughs from different regions of Greece, through the combined use of culture-dependent (classical approach; clustering by Random Amplified Polymorphic DNA-Polymerase Chain Reaction (RAPD-PC...

Descripción completa

Detalles Bibliográficos
Autores principales:	Syrokou, Maria K., Themeli, Christina, Paramithiotis, Spiros, Mataragas, Marios, Bosnea, Loulouda, Argyri, Anthoula A., Chorianopoulos, Nikos G., Skandamis, Panagiotis N., Drosinos, Eleftherios H.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7694216/ https://www.ncbi.nlm.nih.gov/pubmed/33158141 http://dx.doi.org/10.3390/foods9111603

Ejemplares similares

High-quality draft genome sequence data of six Lactiplantibacillus plantarum subsp. argentoratensis strains isolated from various Greek wheat sourdoughs
por: Syrokou, Maria K., et al.
Publicado: (2021)

A Comparative Genomic and Safety Assessment of Six Lactiplantibacillus plantarum subsp. argentoratensis Strains Isolated from Spontaneously Fermented Greek Wheat Sourdoughs for Potential Biotechnological Application
por: Syrokou, Maria K., et al.
Publicado: (2022)

Technological and Safety Attributes of Lactic Acid Bacteria and Yeasts Isolated from Spontaneously Fermented Greek Wheat Sourdoughs
por: Syrokou, Maria K., et al.
Publicado: (2021)

Microbial Ecology of Artisanal Feta and Kefalograviera Cheeses, Part I: Bacterial Community and Its Functional Characteristics with Focus on Lactic Acid Bacteria as Determined by Culture-Dependent Methods and Phenotype Microarrays
por: Tsigkrimani, Markella, et al.
Publicado: (2022)

Microbial Ecology of Sheep Milk, Artisanal Feta, and Kefalograviera Cheeses. Part II: Technological, Safety, and Probiotic Attributes of Lactic Acid Bacteria Isolates
por: Tsigkrimani, Markella, et al.
Publicado: (2022)

Fermented Foods: New Concepts and Technologies for the Development of New Products, Quality Control
por: Mataragas, Marios, et al.
Publicado: (2022)

Antimicrobial Activity of Oregano Essential Oil Incorporated in Sodium Alginate Edible Films: Control of Listeria monocytogenes and Spoilage in Ham Slices Treated with High Pressure Processing
por: Pavli, Foteini, et al.
Publicado: (2019)

Genomic and Phenotypic Characterization of Mastitis-Causing Staphylococci and Probiotic Lactic Acid Bacteria Isolated from Raw Sheep’s Milk
por: Apostolakos, Ilias, et al.
Publicado: (2023)

Comparative Genomic Analysis Reveals the Functional Traits and Safety Status of Lactic Acid Bacteria Retrieved from Artisanal Cheeses and Raw Sheep Milk
por: Apostolakos, Ilias, et al.
Publicado: (2023)

Dual Transcriptional Profile of Aspergillus flavus during Co-Culture with Listeria monocytogenes and Aflatoxin B1 Production: A Pathogen–Pathogen Interaction
por: Lappa, Iliada K., et al.
Publicado: (2019)

Semi-Industrial Production of Kashkaval of Pindos Cheese Using Sheep or a Mixture of Sheep–Goat Milk and Utilization of the Whey for Manufacturing Urda Cheese
por: Pappa, Eleni C., et al.
Publicado: (2020)

Evaluating the Quality of Cheese Slices Packaged with Na-Alginate Edible Films Supplemented with Functional Lactic Acid Bacteria Cultures after High-Pressure Processing
por: Papadopoulou, Olga S., et al.
Publicado: (2022)

Mapping the Key Technological and Functional Characteristics of Indigenous Lactic Acid Bacteria Isolated from Greek Traditional Dairy Products
por: Kamarinou, Christina S., et al.
Publicado: (2022)

Effect of Lemongrass Essential Oil Vapors on Microbial Dynamics and Listeria monocytogenes Survival on Rocket and Melon Stored under Different Packaging Conditions and Temperatures
por: Hadjilouka, Agni, et al.
Publicado: (2015)

Effect of Mixed Cultures of Yeast and Lactobacilli on the Quality of Wheat Sourdough Bread
por: Xu, Dan, et al.
Publicado: (2019)

Microbial Profile Antibacterial Properties and Chemical Composition of Raw Donkey Milk
por: Massouras, Theofilos, et al.
Publicado: (2020)

Assessment of the Spoilage Microbiota during Refrigerated (4 °C) Vacuum-Packed Storage of Fresh Greek Anthotyros Whey Cheese without or with a Crude Enterocin A-B-P-Containing Extract
por: Sameli, Nikoletta, et al.
Publicado: (2021)

Effect of High Hydrostatic Pressure Processing on Microbiological Shelf-Life and Quality of Fruits Pretreated with Ascorbic Acid or SnCl(2)
por: Argyri, Anthoula A., et al.
Publicado: (2014)

Quality and Safety of Fresh Chicken Fillets after High Pressure Processing: Survival of Indigenous Brochothrix thermosphacta and Inoculated Listeria monocytogenes
por: Argyri, Anthoula A., et al.
Publicado: (2019)

Use of Fourier Transform Infrared Spectroscopy for Monitoring the Shelf Life and Safety of Yogurts Supplemented With a Lactobacillus plantarum Strain With Probiotic Potential
por: Papadopoulou, Olga S., et al.
Publicado: (2021)

Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs
por: Comasio, Andrea, et al.
Publicado: (2020)

Evaluation of Plant Origin Essential Oils as Herbal Biocides for the Protection of Caves Belonging to Natural and Cultural Heritage Sites
por: Argyri, Anthoula A., et al.
Publicado: (2021)

Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread
por: Sidari, Rossana, et al.
Publicado: (2020)

Screening of Lactic Acid Bacteria and Yeasts from Sourdough as Starter Cultures for Reduced Allergenicity Wheat Products
por: Fu, Wenhui, et al.
Publicado: (2020)

Safety Evaluation, Biogenic Amine Formation, and Enzymatic Activity Profiles of Autochthonous Enterocin-Producing Greek Cheese Isolates of the Enterococcus faecium/durans Group
por: Tsanasidou, Charikleia, et al.
Publicado: (2021)

Technological, functional and safety properties of lactobacilli isolates from soft wheat sourdough and their potential use as antimould cultures
por: Mota-Gutierrez, Jatziri, et al.
Publicado: (2021)

Labelling Assessment of Greek “Quality Label” Prepacked Cheeses as the Basis for a Branded Food Composition Database
por: Katsouri, Evangelia, et al.
Publicado: (2022)

Characterization and Antibiotic Resistance of Listeria monocytogenes Strains Isolated from Greek Myzithra Soft Whey Cheese and Related Food Processing Surfaces over Two-and-a-Half Years of Safety Monitoring in a Cheese Processing Facility
por: Andritsos, Nikolaos D., et al.
Publicado: (2023)

Application of multi-functional lactic acid bacteria strains in a pilot scale feta cheese production
por: Kamarinou, Christina S., et al.
Publicado: (2023)

Microbial Diversity of Fermented Greek Table Olives of Halkidiki and Konservolia Varieties from Different Regions as Revealed by Metagenomic Analysis
por: Argyri, Konstantina, et al.
Publicado: (2020)

Role of Microbial Interactions across Food-Related Bacteria on Biofilm Population and Biofilm Decontamination by a TiO(2)-Nanoparticle-Based Surfactant
por: Doulgeraki, Agapi I., et al.
Publicado: (2023)

Rapid Microbial Quality Assessment of Chicken Liver Inoculated or Not With Salmonella Using FTIR Spectroscopy and Machine Learning
por: Dourou, Dimitra, et al.
Publicado: (2021)

Metabolic profiling of sourdough fermented wheat and rye bread
por: Koistinen, Ville M., et al.
Publicado: (2018)

Degradation of Wheat Germ Agglutinin during Sourdough Fermentation
por: Tovar, Luis E. Rojas, et al.
Publicado: (2021)

Evaluation of Pediococcus pentosaceus SP2 as Starter Culture on Sourdough Bread Making
por: Plessas, Stavros, et al.
Publicado: (2020)

Exploring the Bacterial Communities of the Kaiafas Thermal Spring Anigrides Nymphes in Greece Prior to Rehabilitation Actions
por: Doulgeraki, Agapi I., et al.
Publicado: (2020)

Production of wheat bread without preservatives using sourdough starters
por: Denkova, Rositsa, et al.
Publicado: (2014)

Sourdough Fermentation of Carob Flour and Its Application in Wheat Bread
por: Novotni, Dubravka, et al.
Publicado: (2020)

Microbiota of Chicken Breast and Thigh Fillets Stored under Different Refrigeration Temperatures Assessed by Next-Generation Sequencing
por: Dourou, Dimitra, et al.
Publicado: (2021)

Changes in the Volatile Profile of Wheat Sourdough Produced with the Addition of Cava Lees
por: Martín-Garcia, Alba, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_eaailu6ri7k2c5ugpn48eddgiu