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Microbial stability and safety of traditional Greek Graviera cheese: characterization of the lactic acid bacterial flora and culture-independent detection of bacteriocin genes in the ripened cheeses and their microbial consortia.
Samelis J, Kakouri A, Pappa EC, Matijasić BB, Georgalaki MD, Tsakalidou E, Rogelj A. Samelis J, et al. Among authors: kakouri a. J Food Prot. 2010 Jul;73(7):1294-303. doi: 10.4315/0362-028x-73.7.1294. J Food Prot. 2010. PMID: 20615342 Free article.
Characterization of a wild, novel nisin a-producing Lactococcus strain with an L. lactis subsp. cremoris genotype and an L. lactis subsp. lactis phenotype, isolated from Greek raw milk.
Parapouli M, Delbès-Paus C, Kakouri A, Koukkou AI, Montel MC, Samelis J. Parapouli M, et al. Among authors: kakouri a. Appl Environ Microbiol. 2013 Jun;79(11):3476-84. doi: 10.1128/AEM.00436-13. Epub 2013 Mar 29. Appl Environ Microbiol. 2013. PMID: 23542625 Free PMC article.
Recently, we isolated two wild nisin-producing (Nis(+)) L. lactis strains, M78 and M104, of the lactis phenotype from Greek raw milk (J. Samelis, A. Lianou, A. Kakouri, C. Delbes, I. Rogelj, B. B. Matijasic, and M. ...To our knowledge, this is the first compl …
Recently, we isolated two wild nisin-producing (Nis(+)) L. lactis strains, M78 and M104, of the lactis phenotype from Greek raw milk (J. Sam …
Behavior of Staphylococcus aureus in culture broth, in raw and thermized milk, and during processing and storage of traditional Greek Graviera cheese in the presence or absence of Lactococcus lactis subsp. cremoris M104, a wild, novel nisin A-producing raw milk isolate.
Samelis J, Lianou A, Pappa EC, Bogovič-Matijašić B, Parapouli M, Kakouri A, Rogelj I. Samelis J, et al. Among authors: kakouri a. J Food Prot. 2014 Oct;77(10):1703-14. doi: 10.4315/0362-028X.JFP-14-105. J Food Prot. 2014. PMID: 25285487 Free article.
40 results