Research Topics
| M PapagianniSummaryAffiliation: Aristotle University of Thessaloniki Country: Greece Publications
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Detail Information
Publications
Lactococcus lactis as a cell factory: a twofold increase in phosphofructokinase activity results in a proportional increase in specific rates of glucose uptake and lactate formationMaria Papagianni
Department of Hygiene and Technology of Food of Animal Origin, School of Veterinary Medicine, Aristotle University of Thessaloniki, Thessaloniki 54006, Greece
Enzyme Microb Technol 49:197-202. 2011..1 to 14.5 U/OD(600)) resulted in a proportional increase of the maximum specific rates of glucose uptake (from 0.8 to 1.7 ?Ms(-1) g CDW(-1)) and lactate formation (from 15 to 22.8 g lactate (g CDW)(-1) h(-1))...- Ribosomally synthesized peptides with antimicrobial properties: biosynthesis, structure, function, and applicationsMaria Papagianni
Department of Hygiene and Technology of Food of Animal Origin, School of Veterinary Medicine, Aristotle University of Thessaloniki, Thessaloniki 54006, Greece
Biotechnol Adv 21:465-99. 2003..g. heterologous production of bacteriocins by lactic acid bacteria, or construction of multibacteriocinogenic strains, novel applications related to these peptides, and future research paradigms... - Purification, amino acid sequence and characterization of the class IIa bacteriocin weissellin A, produced by Weissella paramesenteroides DXMaria Papagianni
Department of Hygiene and Technology of Food of Animal Origin, School of Veterinary Medicine, Aristotle University of Thessaloniki, Thessaloniki 54006, Greece
Bioresour Technol 102:6730-4. 2011..At a dissolved oxygen concentration of 50%, weissellin A was produced with growth-associated kinetics. The properties of weissellin A make this bacteriocin a potentially suitable agent for food and feed preservation... - Pediocins: The bacteriocins of Pediococci. Sources, production, properties and applicationsMaria Papagianni
Department of Hygiene and Technology of Food of Animal Origin, School of Veterinary Medicine, Aristotle University of Thessaloniki, Thessaloniki 54006, Greece
Microb Cell Fact 8:3. 2009..The advances made by genetic engineering in improving the features of pediocins are also discussed, as well as their perspectives for future applications... - High efficiency electrotransformation of Lactococcus lactis spp. lactis cells pretreated with lithium acetate and dithiothreitolMaria Papagianni
Department of Hygiene and Technology, School of Veterinary Medicine, Aristotle University of Thessaloniki, Thessaloniki 54006, Greece
BMC Biotechnol 7:15. 2007..lactis). Two strains of L. lactis spp. lactis were used, L. lactis spp. lactis LM0230 and ATCC 11454. To the best of our knowledge these agents have never been used before with L. lactis or other bacteria... - Advances in citric acid fermentation by Aspergillus niger: biochemical aspects, membrane transport and modelingMaria Papagianni
Department of Hygiene and Technology of Food of Animal Origin, School of Veterinary Medicine, Aristotle University of Thessaloniki, Thessaloniki, Greece
Biotechnol Adv 25:244-63. 2007..This review is focused on citric acid fermentation by A. niger. Emphasis is given to aspects of fermentation biochemistry, membrane transport in A. niger and modeling of the production process... - Substrate inhibition kinetics of Saccharomyces cerevisiae in fed-batch cultures operated at constant glucose and maltose concentration levelsM Papagianni
Department of Hygiene and Technology of Food of Animal Origin, School of Veterinary Medicine, Aristotle University of Thessaloniki, Thessaloniki 54006, Greece
J Ind Microbiol Biotechnol 34:301-9. 2007..The inhibition coefficient Ki increased with increasing sugar concentration levels, but it appeared to be unaffected by the type of substrate and almost equal for both substrates at elevated concentration levels... - Modeling growth, substrate consumption and product formation of Penicillium nalgiovense grown on meat simulation medium in submerged batch cultureM Papagianni
Department of Hygiene and Technology of Food of Animal Origin, Laboratory of Food Technology, School of Veterinary Medicine, Aristotle University of Thessaloniki, Thessaloniki 54006, Greece
J Ind Microbiol Biotechnol 34:225-31. 2007..The partially growth associated model showed good agreement with the experimental data and allows accurate determination of the proportions of substrates or products related to biosynthesis and cell maintenance... - Quantification of the fractal nature of mycelial aggregation in Aspergillus niger submerged culturesMaria Papagianni
Department of Hygiene and Technology of Food of Animal Origin, School of Veterinary Medicine, Aristotle University of Thessaloniki, Thessaloniki 54006, Greece
Microb Cell Fact 5:5. 2006.... - Fate and role of ammonium ions during fermentation of citric acid by Aspergillus nigerMaria Papagianni
Department of Hygiene and Technology of Food of Animal Origin, School of Veterinary Medicine, Aristotle University of Thessaloniki, Thessaloniki 54006, Greece
Appl Environ Microbiol 71:7178-86. 2005..Suitable process manipulations of the system described in this work could lead to successful glucosamine recovery at the point of its highest yield before degradation by the fungus occurs... - Fungal morphology and metabolite production in submerged mycelial processesMaria Papagianni
Department of Hygiene and Technology of Food of Animal Origin, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54006 Thessaloniki, Greece
Biotechnol Adv 22:189-259. 2004..This would allow the establishment of a process control on a physiological basis. This review is focused on the factors influencing the fungal morphology and metabolite production in submerged culture... - Design of a tubular loop bioreactor for scale-up and scale-down of fermentation processesMaria Papagianni
Department of Bioscience and Biotechnology, University of Strathclyde, Glasgow G1 1XW, UK
Biotechnol Prog 19:1498-504. 2003.... - Cloning and functional expression of the mitochondrial alternative oxidase gene (aox1) of Aspergillus niger in Lactococcus lactis and its induction by oxidizing conditionsMaria Papagianni
Department of Hygiene and Technology of Food of Animal Origin, School of Veterinary Medicine, Aristotle University of Thessaloniki, Thessaloniki 54006, Greece
Enzyme Microb Technol 50:17-21. 2012.... - Pediocin SA-1, an antimicrobial peptide from Pediococcus acidilactici NRRL B5627: production conditions, purification and characterizationSofia Anastasiadou
Department of Hygiene and Technology of Food of Animal Origin, School of Veterinary Medicine, Aristotle University of Thessaloniki, Thessaloniki 54006, Greece
Bioresour Technol 99:5384-90. 2008..It appears to be significantly more effective against Listeria spp. compared to pediocin PD-1 produced by P. damnosus. The mode of action of the purified bacteriocin appears to be bactericidal... - Rapid quantifiable assessment of nutritional parameters influencing pediocin production by Pediococcus acidilactici NRRL B5627Sofia Anastasiadou
Department of Hygiene and Technology of Food of Animal Origin, School of Veterinary Medicine, Aristotle University of Thessaloniki, Thessaloniki 54006, Greece
Bioresour Technol 99:6646-50. 2008..acidilactici, while the direct plate assay proved to be a good pilot assay prior to conducting more intensive kinetic analysis in liquid cultivation...