Efstathios Z. Panagou

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The present study aims to evaluate the probiotic potential of lactic acid bacteria (LAB) isolated from naturally fermented olives and select candidates to be used as probiotic starters for the improvement of the traditional fermentation process and the production of newly added value functional foods. Seventy one (71) lactic acid bacterial strains (17(More)
The effect of controlled fermentation processes on the microbial association and biochemical profile of cv. Conservolea naturally black olives processed by the traditional anaerobic method was studied. The different treatments included (a) inoculation with a commercial starter culture of Lactobacillus pentosus, (b) inoculation with a strain of Lactobacillus(More)
AIMS To establish the site of microbial growth on naturally black fermented table olives, and to monitor the population dynamics of yeasts and selected micro-organisms together with the changes in organic acid profile and pH in the cover brine during fermentation. METHODS AND RESULTS During fermentation, the numbers of Enterobacteriaceae and Pseudomonas(More)
AIMS To assess the yeast community structure and dynamics during Greek-style processing of natural black Conservolea olives in different brine solutions. METHODS AND RESULTS Black olives were subjected to spontaneous fermentation in 6% (w/v) NaCl brine solution or brine supplemented with (i) 0.5% (w/v) glucose, (ii) 0.2% (v/v) lactic acid and (iii) both(More)
The purpose of this work was to investigate the in situ predisposition of Lactobacillus pentosus B281 grown in both monoculture and co-culture with the yeast Pichia membranifaciens M3A to adhere on the surface of black olives and develop single and mixed microbial communities under different sterile brine conditions. Black oxidized olives were submerged in(More)
AIMS To develop descriptive models for the combined effect of temperature (10-40 degrees C) and water activity (0.850-0.980) on the growth of two ochratoxin A producing strains of Aspergillus carbonarius from Greek wine grapes on a synthetic grape juice medium. METHODS AND RESULTS Fungal growth was measured as changes in colony diameter on a daily basis.(More)
The performance of two potential probiotic Lactobacillus strains from olive microbiota, namely L. pentosus B281 and L. plantarum B282 was assessed as starter cultures in Spanish-style fermentation of heat shocked green olives cv. Halkidiki. Two different initial salt levels were studied, 10% (w/v) and 8% (w/v) NaCl, and the brines were inoculated with (a)(More)
A radial basis function (RBF) neural network was developed and evaluated against a quadratic response surface model to predict the maximum specific growth rate of the ascomycetous fungus Monascus ruber in relation to temperature (20-40 degrees C), water activity (0.937-0.970) and pH (3.5-5.0), based on the data of Panagou et al. [Panagou, E.Z., Skandamis,(More)
The performance of two strains of lactic acid bacteria (LAB), namely Lactobacillus pentosus B281 and Lactobacillus plantarum B282, previously isolated from industrially fermented table olives and screened in vitro for probiotic potential, was investigated as starter cultures in Spanish style fermentation of cv. Halkidiki green olives. Fermentation was(More)
AIMS The potential of image analysis for rapid and quantitative determination of the effect of environmental parameters such as temperature and pH on the growth of colonies of Escherichia coli O157:H7 derived from immobilized cells in gel cassettes was investigated. METHODS AND RESULTS The organism was grown in brain heart infusion agar contained within a(More)