M. Syrokou

A Comparative Genomic and Safety Assessment of Six Lactiplantibacillus plantarum subsp. argentoratensis Strains Isolated from Spontaneously Fermented Greek Wheat Sourdoughs for Potential Biotechnological Application

M. Mataragas, E. Drosinos, S. Paramithiotis, 2022, International journal of molecular sciences.

The Effect of Incubation Temperature, Substrate and Initial pH Value on Plantaricin Activity and the Relative Transcription of pln Genes of Six Sourdough Derived Lactiplantibacillus plantarum Strains

P. Skandamis, M. Mataragas, E. Drosinos, 2021, Fermentation.

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

P. Skandamis, M. Mataragas, E. Drosinos, 2020, Foods.

Sugary Kefir: Microbial Identification and Biotechnological Properties

I. Ntaikou, E. Drosinos, S. Paramithiotis, 2019, Beverages.

Effect of Dough-Related Parameters on the Antimold Activity of Wickerhamomyces anomalus Strains and Mold-Free Shelf Life of Bread

P. Tarantilis, P. Skandamis, M. Mataragas, 2022, Applied Sciences.

Towards Recreation of Food Commodities Based on Ancient Texts; The Case of Avyrtake

E. Drosinos, S. Paramithiotis, G. Papoutsis, 2022, Applied Sciences.

High-quality draft genome sequence data of six Lactiplantibacillus plantarum subsp. argentoratensis strains isolated from various Greek wheat sourdoughs

P. Skandamis, M. Mataragas, E. Drosinos, 2021, Data in brief.

Technological and Safety Attributes of Lactic Acid Bacteria and Yeasts Isolated from Spontaneously Fermented Greek Wheat Sourdoughs

P. Skandamis, M. Mataragas, E. Drosinos, 2021, Microorganisms.

Thoughts on the future of probiotic beverages

Spiros Paramithiotis, Eleftherios H. Drosinos, Maria K. Syrokou, 2021, Probiotic Beverages.