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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)
Sixteen Lactobacillus plantarum strains, isolated from fermented table olives, were studied for the presence and expression of genes involved in the production of bacteriocins, pheromones and other peptides. The presence of 13 genes that belong to pln locus was monitored, while for the study of gene expression, producer strains were cultured in growth(More)
The performance of a multispectral imaging system has been evaluated in monitoring aerobically packaged beef filet spoilage at different storage temperatures (0, 4, 8, 12, and 16°C). Spectral data in the visible and short wave near infrared area (405-970nm) were collected from the surface of meat samples and correlated with microbiological data (log(More)
Keywords: Meat spoilage Raman spectroscopy FT-IR Multivariate analysis Evolutionary computing a b s t r a c t In this study, time series spectroscopic, microbiological and sensory analysis data were obtained from minced beef samples stored under different packaging conditions (aerobic and modified atmosphere packaging) at 5 C. These data were analyzed using(More)
A study on the occurrence of Aspergillus section Nigri species on grapes from four traditional grape-producing areas in Greece during the 2011/2012 vintage, and their capability to produce OTA was conducted. One hundred and twenty-eight black aspergilli isolates were characterised at the species level initially by the use of morphological criteria in(More)
The use of Galleria mellonella as a model host to elucidate microbial pathogenesis and search for novel drugs and therapies has been well appreciated over the past years. However, the effect of microorganisms with functional appeal in the specific host remains scarce. The present study investigates the effect of treatment with selected lactic acid bacteria(More)
The aim of this work was to assess OchratoxinA (OTA) production of different Aspergillus carbonarius isolates, evaluate their growth profile through different growth measurements, and reveal any underlying correlation between them. Ten different isolates of A. carbonarius isolated from Greek vineyards located in different geographical regions were examined(More)
Green fermented olives cv. Halkidiki were subjected to different treatments of high hydrostatic pressure (HHP) processing (400, 450, and 500 MPa for 15 or 30 min). Total viable counts, lactic acid bacteria and yeasts/moulds, and the physicochemical characteristics of the product (pH, colour, and firmness) were monitored right after the treatment and after 7(More)
The development of accurate models to describe and predict pressure inactivation kinetics of microorganisms is very beneficial to the food industry for optimization of process conditions. The need for “intelligent” methods to model highly nonlinear systems is long established. Feed-forward neural networks have been successfully used for(More)
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