Publications by authors named "George Kalantzopoulos"

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Studies on bacteriocin (thermophilin T) production by Streptococcus thermophilus ACA-DC 0040 in batch and fed-batch fermentation modes.
Anastasios Aktypis, Matheus Tychowski, George Kalantzopoulos, George Aggelis

Antonie Van Leeuwenhoek· August 2007

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Changes in protein synthesis during thermal adaptation of Propionibacterium freudenreichii subsp. shermanii.
Rania Anastasiou, Pauline Leverrier, Ioannis Krestas, Annette Rouault, George Kalantzopoulos

Int J Food Microbiol· May 2006

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Growth and energy generation by Enterococcus faecium FAIR-E 198 during citrate metabolism.
Panagiotis Sarantinopoulos, Lefteris Makras, Frederik Vaningelgem, George Kalantzopoulos, Luc De Vuyst

Int J Food Microbiol· July 2003

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Rapid detection and identification of Streptococcus macedonicus by species-specific PCR and DNA hybridisation.
Marina Papadelli, Eugenia Manolopoulou, George Kalantzopoulos, Effie Tsakalidou

Int J Food Microbiol· March 2003

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Macedocin, a food-grade lantibiotic produced by Streptococcus macedonicus ACA-DC 198.
Marina D Georgalaki, Erika Van Den Berghe, Dimitrios Kritikos, Bart Devreese, Jozef Van Beeumen, George Kalantzopoulos

Appl Environ Microbiol· December 2002

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The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation.
Luc De Vuyst, Vincent Schrijvers, Spiros Paramithiotis, Bart Hoste, Marc Vancanneyt, George Kalantzopoulos

Appl Environ Microbiol· December 2002

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Effect of Enterococcus faecium on microbiological, physicochemical and sensory characteristics of Greek Feta cheese.
Panagiotis Sarantinopoulos, George Kalantzopoulos, Effie Tsakalidou

Int J Food Microbiol· June 2002

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Bacteriocin production by Enterococcus faecium FAIR-E 198 in view of its application as adjunct starter in Greek Feta cheese making.
Panagiotis Sarantinopoulos, Frédéric Leroy, Efi Leontopoulou, Marina D Georgalaki, George Kalantzopoulos

Int J Food Microbiol· January 2002

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