E H Drosinos
Overview
Explore the profile of E H Drosinos including associated specialties, affiliations and a list of published articles.
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25
Citations
253
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Recent Articles
1.
Tassou C, Drosinos E, Nychas G
J Food Prot
. 2019 Jun;
59(1):31-34.
PMID: 31158965
The development of a microbial population was studied in Mediterranean gilt-head seabream ( Sparus aurata , tsipoura in Hellenic) dressed with olive oil, lemon juice, and oregano, inoculated with Staphylococcus...
2.
Kapetanakou A, Kollias J, Drosinos E, Skandamis P
Int J Food Microbiol
. 2011 Nov;
152(3):91-9.
PMID: 22075525
Five composites of yeast and six of bacterial isolates from fermented products were studied, in order to assess their ability to inhibit Aspergillus carbonarius growth and reduce OTA concentration in...
3.
Xiraphi N, Georgalaki M, Rantsiou K, Cocolin L, Tsakalidou E, Drosinos E
Meat Sci
. 2011 Nov;
80(2):194-203.
PMID: 22063322
Leuconostoc mesenteroides E131, isolated from Greek traditional fermented sausage, prepared without the addition of starters, produces a bacteriocin which is active against the pathogen Listeria monocytogenes. The bacteriocin was purified...
4.
Drosinos E, Mataragas M, Metaxopoulos J
Meat Sci
. 2011 Nov;
74(4):690-6.
PMID: 22063225
Leuconostoc mesenteroides E131, isolated from dry fermented sausages, produces an antimicrobial agent, characterized as bacteriocin. The effect of pH and temperature on growth and bacteriocin production, using MRS broth as...
5.
Mataragas M, Metaxopoulos J, Galiotou M, Drosinos E
Meat Sci
. 2011 Nov;
64(3):265-71.
PMID: 22063012
The aim of this study was to investigate the relationship between the microbial growth, the bacteriocin production and the effect of pH and temperature on the occurrence and the concentration...
6.
Drosinos E, Mataragas M, Xiraphi N, Moschonas G, Gaitis F, Metaxopoulos J
Meat Sci
. 2011 Nov;
69(2):307-17.
PMID: 22062823
The microbial flora of naturally fermented sausages was studied. Lactic acid bacteria were the dominant species at the end of fermentation in all 3 batches (ca. 10(8) cfu g(-1)). Enterobacteria,...
7.
Talon R, Lebert I, Lebert A, Leroy S, Garriga M, Aymerich T, et al.
Meat Sci
. 2011 Nov;
77(4):570-9.
PMID: 22061943
Microbial ecosystems were surveyed in 314 environmental samples from 54 Southern and Eastern European small-scale processing units (PUs) manufacturing traditional dry fermented sausages. The residual microflora contaminating the surfaces and...
8.
Milios K, Mataragas M, Pantouvakis A, Drosinos E, Zoiopoulos P
Int J Food Microbiol
. 2011 Mar;
146(2):170-5.
PMID: 21406314
The aim of this study was to quantify the hygienic status of a lamb slaughterhouse by means of multivariate statistical analysis, to demonstrate how the microbiological data could be exploited...
9.
Mataragas M, Dimitriou V, Skandamis P, Drosinos E
Food Microbiol
. 2011 Mar;
28(3):611-6.
PMID: 21356472
The aim of the present study was to develop a predictive model to quantify the spoilage of yoghurt with fruits. Product samples were stored at various temperatures (5-20 °C). Samples...
10.
Belessi C, Le Marc Y, Merkouri S, Gounadaki A, Schvartzman S, Jordan K, et al.
J Food Prot
. 2011 Jan;
74(1):78-85.
PMID: 21219765
The effect of acid and osmotic shifts on the growth of Listeria monocytogenes was evaluated at 10°C. Two types of shifts were tested: (i) within the range of pH and...