Myrsini Kakagianni

Myrsini Kakagianni
University of Thessaly | UTH · Τμήμα Επιστήμης Τροφίμων και Διατροφής

B.Sc.: Biology with specialization in Molecular Biology, Genetics and Biotechnology, M.Sc., PhD: Food Science and Technology with specialization in Predictive Modelling, Quantitative Microbial Risk Assessment, Food Microbiology. PostDoc Researcher
Assistant Professor, Department of Food Science and Nutrition, University of Thessaly

About

31
Publications
2,948
Reads
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93
Citations
Additional affiliations
October 2019 - January 2020
University of Thessaly
Position
  • Lecturer
March 2019 - present
University of Thessaly
Position
  • PostDoc Position
Description
  • Application of transcriptomic, proteomic, metabolomic, ionomic and transgenomic analysis to emblematic olive varieties (microbiome identification using Next Generation Sequencing-NGS on emblematic olive varieties, as well as the effect of important biotic and abiotic factors on them)
February 2019 - June 2019
Technological Educational Institute of Thessaly
Position
  • Lecturer
Education
June 2013 - July 2018
Aristotle University of Thessaloniki
Field of study
  • Predictive Modelling, Quantitative Microbial Risk Assessment, Food Microbiology
October 2008 - December 2010
Aristotle University of Thessaloniki
Field of study
  • Food Science and Technology
September 2003 - March 2008

Publications

Publications (31)
Preprint
Most studies on the impact of climate change on foods focus on the consequences to security and safety. In the present study we provide scientific evidence on an overlooked aspect of climate change related to the microbiological stability of foods. Most microbiologically stable processed foods are contaminated with spores of thermophilic spoilage b...
Article
Consumer demand for healthier, microbiologically safe and stable, higher quality and minimally processed foods has increased in the last decades, promoting the application of non-thermal process technologies. Ultrasound processing is gaining attention because of its potential for improving quality and safety while retaining product flavor, texture,...
Chapter
The emergence of thermophilic endospore-forming bacteria is especially troublesome regarding the quality of thermally processed dairy products. The elimination and control of their spores in the final product is extremely difficult as they are characterized by high heat resistance resulting in their survival after the heat treatments applied in the...
Conference Paper
Olive trees are spread across the arid or semi-arid ecosystems of the Mediterranean basin. They are adapted to drought and low soil fertility and their cultivation has had historically an important role in the economy of olive oil producing countries, like Greece. In the present study we aim to shed light on the factors that determine the endophyti...
Conference Paper
Your abstract must use Normal style and must fit in this box. Your abstract should be no longer than 300 words. The box will 'expand' over 2 pages as you add text/diagrams into it.) Consumer demand for healthy, safe and minimally processed foods with high-quality attributes has increased in the last decades. Increased consumption of fruit juices ha...
Article
A predictive mathematical model of the effect of temperature (10-47 °C) on the growth of Escherichia coli O157:H7 in natural contaminated ground beef was developed. The estimated values for the cardinal parameters Tmin, Tmax, Topt and the optimum maximum specific growth rate (μopt) of E. coli O157:H7 were found to be 3.36, 46.87, 43.16 °C and 1.385...
Article
A predictive model for the effect of storage temperature on the growth of Geobacillus stearothermophilus was applied in order to assess the risk of evaporated milk spoilage in the markets of the Mediterranean region. The growth of G. stearothermophilus in evaporated milk was evaluated during a shelf life of one year based on historical temperature...
Article
This study was undertaken to provide quantitative tools for predicting the behavior of the spoilage bacterium Alicyclobacillus acidoterrestris ATCC 49025 in fruit drinks. In the first part of the study, a growth/no growth interface model was developed, predicting the probability of growth as a function of temperature and pH. For this purpose, the g...
Conference Paper
Aims: This study was undertaken to provide an approach in modelling the effect of temperature on Geobacillus stearothermophilus growth and in predicting spoilage of evaporated milk. Methods and Results: The growth of G.stearothermophilus was monitored in tryptone soy broth at isothermal conditions (35-67°C). The data derived were used to model the...
Article
The lag times (λ) of Geobacillus stearothermophilus single spores were studied at different storage temperatures ranging from 45 to 59°C using the Bioscreen C method. A significant variability of λ was observed among individual spores at all temperatures tested. The storage temperature affected both the position and the spread of the λ distribution...
Conference Paper
Microorganisms on Earth surface face several changes in the prevailing environmental conditions through their lifetimes. One of the few constant parameters on our planet over times is gravity. This probably indicates that all living entities have been strongly adapted to it. Gravity, as a mechanical stressful force, can decisively affect basic life...
Article
To validate the use of the air pouch system to predict and examine early immune responses induced by the presumptive probiotics Lactobacillus paracasei subsp. paracasei B112, DC205, DC215 and DC412 strains in the gut mucosa. Only the DC412 strain interacted strongly with the cells forming the air pouch lining tissue and induced early innate immune...

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