Publications by authors named "John Samelis"

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Antilisterial activity of raw sheep milk from two native Epirus breeds: Culture-dependent identification, bacteriocin gene detection and primary safety evaluation of the antagonistic LAB biota.
Eleni Sioziou, Athanasia Kakouri, Loulouda Bosnea, John Samelis

Curr Res Microb Sci· December 2023

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Growth and Biocontrol of in Greek Anthotyros Whey Cheese without or with a Crude Enterocin A-B-P Extract: Interactive Effects of the Native Spoilage Microbiota during Vacuum-Packed Storage at 4 °C.
Nikoletta Sameli, John Samelis

Foods· January 2022

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Assessment of the Spoilage Microbiota during Refrigerated (4 °C) Vacuum-Packed Storage of Fresh Greek Anthotyros Whey Cheese without or with a Crude Enterocin A-B-P-Containing Extract.
Nikoletta Sameli, Eleni Sioziou, Loulouda Bosnea, Athanasia Kakouri, John Samelis

Foods· November 2021

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Assessment of the spoilage microbiota in minced free-range chicken meat during storage at 4 C in retail modified atmosphere packages.
Panagiota Tsafrakidou, Nikoletta Sameli, Loulouda Bosnea, Nikos Chorianopoulos, John Samelis

Food Microbiol· October 2021

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Safety Evaluation, Biogenic Amine Formation, and Enzymatic Activity Profiles of Autochthonous Enterocin-Producing Greek Cheese Isolates of the Group.
Charikleia Tsanasidou, Stamatia Asimakoula, Nikoletta Sameli, Christos Fanitsios, Elpiniki Vandera, John Samelis

Microorganisms· April 2021

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Monitoring Growth Compatibility and Bacteriocin Gene Transcription of Adjunct and Starter Lactic Acid Bacterial Strains in Milk.
Stamatia Asimakoula, Katerina Giaka, Christos Fanitsios, Athanasia Kakouri, Elpiniki Vandera, John Samelis

J Food Prot· March 2021

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Growth Inhibitory and Selective Pressure Effects of Sodium Diacetate on the Spoilage Microbiota of Frankfurters Stored at 4 °C and 12 °C in Vacuum.
John Samelis, Athanasia Kakouri

Foods· January 2021

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Application of Enterococcus faecium KE82, an Enterocin A-B-P-Producing Strain, as an Adjunct Culture Enhances Inactivation of Listeria monocytogenes during Traditional Protected Designation of Origin Galotyri Processing.
Nikoletta Sameli, Panagiotis N Skandamis, John Samelis

J Food Prot· January 2021

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Structural enterocin gene profiles and mode of antilisterial activity in synthetic liquid media and skim milk of autochthonous Enterococcus spp. isolates from artisan Greek Graviera and Galotyri cheeses.
Elpiniki Vandera, Maria Parapouli, Athanasia Kakouri, Anna-Irini Koukkou, Efstathios Hatziloukas, John Samelis

Food Microbiol· April 2020

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Cell Growth Density and Nisin A Activity of the Indigenous Lactococcus lactis subsp. cremoris M78 Costarter Depend Strongly on Inoculation Levels of a Commercial Streptococcus thermophilus Starter in Milk: Practical Aspects for Traditional Greek Cheese Processors.
John Samelis, Athanasia Kakouri

J Food Prot· March 2020

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Major ecological shifts within the dominant nonstarter lactic acid bacteria in mature Greek Graviera cheese as affected by the starter culture type.
Elpiniki Vandera, Athanasia Kakouri, Anna-Irini Koukkou, John Samelis

Int J Food Microbiol· February 2019

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Approaches for enhancing in situ detection of enterocin genes in thermized milk, and selective isolation of enterocin-producing Enterococcus faecium from Baird-Parker agar.
Elpiniki Vandera, Georgia Tsirka, Athanasia Kakouri, Anna-Irini Koukkou, John Samelis

Int J Food Microbiol· September 2018

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Hurdle factors minimizing growth of while counteracting antilisterial effects of a novel nisin A-producing subsp. costarter in thermized cheese milks.
John Samelis, Athanasia Kakouri

AIMS Microbiol· January 2018

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Growth, nisA Gene Expression, and In Situ Activity of Novel Lactococcus lactis subsp. cremoris Costarter Culture in Commercial Hard Cheese Production.
Dimitrios Noutsopoulos, Athanasia Kakouri, Eleftheria Kartezini, Dimitrios Pappas, Efstathios Hatziloukas, John Samelis

J Food Prot· December 2017

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Microbial Quality of and Biochemical Changes in Fresh Soft, Acid-Curd Xinotyri Cheese Made from Raw or Pasteurized Goat's Milk.
Eleni C Pappa, Thomas G Bontinis, Maria Tasioula-Margari, John Samelis

Food Technol Biotechnol· December 2017

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Growth interactions and antilisterial effects of the bacteriocinogenic Lactococcus lactis subsp. cremoris M104 and Enterococcus faecium KE82 strains in thermized milk in the presence or absence of a commercial starter culture.
Alexandra Lianou, Athanasia Kakouri, Eleni C Pappa, John Samelis

Food Microbiol· June 2017

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Enhanced Control of Listeria monocytogenes by Enterococcus faecium KE82, a Multiple Enterocin-Producing Strain, in Different Milk Environments.
Elpiniki Vandera, Alexandra Lianou, Athanasia Kakouri, Jinbo Feng, Anna-Irini Koukkou, John Samelis

J Food Prot· January 2017

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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.
John Samelis, Alexandra Lianou, Eleni C Pappa, Bojana Bogovič-Matijašić, Maria Parapouli

J Food Prot· October 2014

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Addition to thermized milk of Lactococcus lactis subsp. cremoris M104, a wild, novel nisin a-producing strain, replaces the natural antilisterial activity of the autochthonous raw milk microbiota reduced by thermization.
Alexandra Lianou, John Samelis

J Food Prot· August 2014

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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.
Maria Parapouli, Céline Delbès-Paus, Athanasia Kakouri, Anna-Irini Koukkou, Marie-Christine Montel, John Samelis

Appl Environ Microbiol· June 2013

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FTIR-based polyphasic identification of lactic acid bacteria isolated from traditional Greek Graviera cheese.
John Samelis, Anne Bleicher, Céline Delbès-Paus, Athanasia Kakouri, Klaus Neuhaus

Food Microbiol· February 2011

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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.
John Samelis, Athanasia Kakouri, Eleni C Pappa, Bojana Bogovic Matijasić, Marina D Georgalaki

J Food Prot· July 2010

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Assuring growth inhibition of listerial contamination during processing and storage of traditional Greek Graviera cheese: compliance with the new European Union regulatory criteria for Listeria monocytogenes.
John Samelis, Eleni Giannou, Alexandra Lianou

J Food Prot· November 2009

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Changes in the microbial composition of raw milk induced by thermization treatments applied prior to traditional Greek hard cheese processing.
John Samelis, Alexandra Lianou, Athanasia Kakouri, Céline Delbès, Irena Rogelj

J Food Prot· April 2009

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Fate of Listeria monocytogenes on fully ripened Greek Graviera cheese stored at 4, 12, or 25 degrees C in air or vacuum packages: in situ PCR detection of a cocktail of bacteriocins potentially contributing to pathogen inhibition.
Eleni Giannou, Athanasia Kakouri, Bojana Bogovic Matijasić, Irena Rogelj, John Samelis

J Food Prot· March 2009

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