R. Anastasiou

发表

Probiotic and safety assessment of Lactobacillus strains isolated from Lebanese Baladi goat milk

D. Sgouras, N. P. Mangia, Leacady Saliba, 2021 .

The microbiota of Kalathaki and Melichloro Greek artisanal cheeses comprises functional lactic acid bacteria

E. Mavrogonatou, D. Kletsas, G. Zoumpopoulou, 2020 .

Acquisition through Horizontal Gene Transfer of Plasmid pSMA198 by Streptococcus macedonicus ACA-DC 198 Points towards the Dairy Origin of the Species

P. Renault, S. Hamodrakas, N. Papandreou, 2015, PloS one.

In Silico Evidence for the Horizontal Transfer of gsiB, a σΒ-Regulated Gene in Gram-Positive Bacteria, to Lactic Acid Bacteria

C. Vorgias, B. Pot, R. Anastasiou, 2011, Applied and Environmental Microbiology.

Determination of triterpenic acids in natural and alkaline-treated Greek table olives throughout the fermentation process

I. Chatzipavlidis, G. Zoumpopoulou, R. Anastasiou, 2014 .

Evaluation of the antihypertensive angiotensin-converting enzyme inhibitory (ACE-I) activity and other probiotic properties of lactic acid bacteria isolated from traditional Greek dairy products

B. Devreese, E. Mavrogonatou, D. Kletsas, 2017 .

Milk Protein Fragments Induce the Biosynthesis of Macedocin, the Lantibiotic Produced by Streptococcus macedonicus ACA-DC 198

B. Devreese, L. De Vuyst, R. Anastasiou, 2009, Applied and Environmental Microbiology.

Characterization of the gene cluster involved in the biosynthesis of macedocin, the lantibiotic produced by Streptococcus macedonicus.

R. Anastasiou, E. Tsakalidou, M. Georgalaki, 2007, FEMS microbiology letters.

Macedovicin, the second food-grade lantibiotic produced by Streptococcus macedonicus ACA-DC 198.

B. Devreese, B. Pot, R. Anastasiou, 2013, Food microbiology.

Comparative genomics of the dairy isolate Streptococcus macedonicus ACA-DC 198 against related members of the Streptococcus bovis/Streptococcus equinus complex

P. Renault, S. Hamodrakas, J. Blom, 2014, BMC Genomics.

Cloning and sequencing of the gene encoding X‐prolyl‐dipeptidyl aminopeptidase (PepX) from Streptococcus thermophilus strain ACA‐DC 4

R. Anastasiou, E. Tsakalidou, M. Georgalaki, 2002, Journal of applied microbiology.

Probiotic Features of Lactic Acid Bacteria Isolated from a Diverse Pool of Traditional Greek Dairy Products Regarding Specific Strain-Host Interactions

E. Mavrogonatou, D. Kletsas, M. Kazou, 2018, Probiotics and Antimicrobial Proteins.

Engineered strains of Streptococcus macedonicus towards an osmotic stress resistant phenotype retain their ability to produce the bacteriocin macedocin under hyperosmotic conditions.

B. Devreese, C. Vorgias, M. Kazou, 2015, Journal of biotechnology.

Detection of Streptococcus macedonicus in Greek cheeses

R. Anastasiou, E. Tsakalidou, M. Georgalaki, 2009 .

Evaluation of Two Lactic Acid Bacteria Starter Cultures for the Fermentation of Natural Black Table Olives (Olea europaea L cv Kalamon).

G. Zoumpopoulou, R. Anastasiou, E. Tsakalidou, 2015, Polish journal of microbiology.

Lactobacillus kefiranofaciens: From Isolation and Taxonomy to Probiotic Properties and Applications

M. Kazou, G. Zoumpopoulou, R. Anastasiou, 2021, Microorganisms.

Kaimaki ice cream as a vehicle for Limosilactobacillus fermentum ACA-DC 179 to exert potential probiotic effects: Overview of strain stability and final product quality

G. Zoumpopoulou, R. Anastasiou, E. Tsakalidou, 2021 .

Purification and characterization of the X-prolyl-dipeptidyl aminopeptidase (PepX) from Streptococcus macedonicus and cloning of the pepX gene

R. Anastasiou, E. Tsakalidou, M. Georgalaki, 2002 .

Omics Approaches to Assess Flavor Development in Cheese

M. Kazou, G. Zoumpopoulou, R. Anastasiou, 2022, Foods.

Inhibition of Clostridium tyrobutyricum by Streptococcus macedonicus ACA-DC 198 under conditions mimicking Kasseri cheese production and ripening

L. Vuyst, R. Anastasiou, E. Tsakalidou, 2009 .

Changes in protein synthesis during thermal adaptation of Propionibacterium freudenreichii subsp. shermanii.

G. Jan, R. Anastasiou, E. Tsakalidou, 2006, International journal of food microbiology.

Cell-Wall-Bound Proteinase of Lactobacillus delbrueckii subsp. lactis ACA-DC 178: Characterization and Specificity for β-Casein

J. V. Van Beeumen, R. Anastasiou, E. Tsakalidou, 1999, Applied and Environmental Microbiology.

The performance of Streptococcus macedonicus ACA-DC 198 as starter culture in Kasseri cheese production

I. Kandarakis, L. Vuyst, R. Anastasiou, 2007 .

Goat Milk with Different Alpha-s1 Casein Genotype (CSN1S1) Fermented by Selected Lactobacillus paracasei as Potential Functional Food

D. Sgouras, S. Chessa, N. P. Mangia, 2019, Fermentation.

Comparison of the Microbiome of Artisanal Homemade and Industrial Feta Cheese through Amplicon Sequencing and Shotgun Metagenomics

M. Kazou, R. Anastasiou, E. Tsakalidou, 2022, Microorganisms.

Characterization of pLAC1, a cryptic plasmid isolated from Lactobacillus acidipiscis and comparative analysis with its related plasmids.

C. Vorgias, B. Pot, R. Anastasiou, 2010, International journal of food microbiology.

Engineered strains of Streptococcus macedonicus towards an osmotic stress resistant phenotype retain their ability to produce the bacteriocin macedocin under hyperosmotic conditions.

B. Devreese, C. Vorgias, M. Kazou, 2015, Journal of biotechnology.

Purification and characterisation of an intracellular X-prolyl-dipeptidyl aminopeptidase from Streptococcus thermophilus ACA-DC 4.

R. Anastasiou, E. Tsakalidou, E. Manolopoulou, 1998, Journal of biotechnology.