Spiros Paramithiotis- Professor (Assistant) at University of Ioannina
Spiros Paramithiotis
- Professor (Assistant) at University of Ioannina
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224
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Introduction
Current institution
Publications
Publications (224)
Lactiplantibacillus plantarum is omnipresent in vegetable fermentations. Its large metabolic capacity and its ability to adapt to the fermenting microenvironment enable this species, in many cases, to dominate the microecosystem and drive the fermentation. In addition, its metabolic capacity enables it to produce bioactive compounds of great intere...
Fermented foods have always enjoyed a special social-economic niche in the global gastronomic genre. In past decades the consumption trends of this food group have been on the rise, worldwide. Meanwhile, several clinical evidences have emerged on the potential of fermented food to mitigate cognitive disorders, cardiovascular conditions, and metabol...
Fermented foods are characterized by a nearly perfect safety record; only rarely are reported as vehicles for foodborne infections or intoxications, mostly due to the antagonistic capacity of the fermenting microbiota and the antimicrobial activity of their metabolites. However, the same microbiota may also produce metabolites that are toxic to hum...
Currently, more than 5000 different fermented foods are consumed by mankind worldwide; many of them are ethnic and produced in a particular region. In this chapter, the archeological and anthropological evidence of the origins of various fermented foods, their diversifications, biogeography, and microorganisms associated with fermentation have been...
A species-specific multiplex-PCR method and phenotypic tests were combined to evaluate biochemical and genotypic differences between 24 representative Leuconostoc mesenteroides diverse isolates previously found to dominate in spoiled, vacuum-packed Anthotyros whey cheeses stored at 4 °C for 40 days and identified by 16S rRNA gene sequencing. Based...
Commercial Saccharomyces cerevisae yeasts are still the cornerstone of wine-making. However, use of indigenous
S. cerevisae strains or spontaneous fermentations are gaining grounds. Still, we have limited understanding of the
effects of S. cerevisiae strains on the composition and succession of vinification microbiota and its cascading
effects on w...
The activities of sourdough lactic acid bacteria that have been associated with the promotion of consumer health, has been in the epicenter of intensive research over the last decade. Thus, a series of related strain-dependent features has been described. Acidification results in the improvement of starch digestibility, while proteolytic activities...
Assyrtiko is a rare ancient grape variety of Greece, which is known to produce Protected Designation of Origin (PDO) Santorini white wines. Besides the famous character of the volcanic terroir, Assyrtiko of Santorini is also marked by a low pH value and sharp acidity. The aim of the present study was to apply a new inoculation procedure that modula...
The production of fermented beverages dates back to antiquity [...]
Fermented beverages have been a constant companion of humans throughout their history. A wide range of products have been developed with time, depending on the availability of raw materials and ambient conditions. Their differentiation was based on the specific characteristics of each product, resulting from the cultivation of different varieties a...
The preservation of microbial diversity is an issue not properly addressed, considering their role in shaping Earth into a habitable planet and their contribution to human well-being. The disturbance of their natural habitats triggers responses, which are reflected in the modification of microecosystem composition and metabolic activities. This is...
The aim of the present study was to assess the effect of the inoculation ratio between Saccharomyces pastorianus strain SP2 and S. bayanus strain BCS103 on the enological properties and aroma profile of Sauvignon Blanc wines. For that purpose, a total of eight different fermentation trials on Sauvignon Blanc must took place. These included spontane...
For centuries, microorganisms have been exploited for the production and preservation of substates intended for human consumption [...]
Lactic acid bacteria (LAB) are valuable for the production of fermented dairy products. We investigated the functional traits of LAB isolated from artisanal cheeses and raw sheep milk, assessed their safety status, and explored the genetic processes underlying the fermentation of carbohydrates. Lactiplantibacillus plantarum had the largest and more...
The detection of foodborne pathogenic bacteria currently relies on their ability to grow on chemically defined liquid and solid media, which is the essence of the classical microbiological approach. Such procedures are time-consuming and the quality of the result is affected by the selectivity of the media employed. Several alternative strategies b...
Strains belonging to the Weissella genus are frequently recovered from spontaneously fermented foods. Their functional, microbial-modulating, and probiotic traits enhance not only the sensorial properties but also the nutritional value, beneficial effects, and safety of fermented products. Sporadic cases of opportunistic pathogenicity and antibioti...
Temperature is a major determinant of Listeria (L.) monocytogenes adherence and biofilm formation on abiotic surfaces. However, its role on gene regulation of L. monocytogenes mature biofilms has not been investigated. In the present study, we aimed to evaluate the impact of temperature up- and down-shift on L. monocytogenes biofilms gene transcrip...
Citation: Dimopoulou, M.; Goulioti, E.; Troianou, V.; Toumpeki, C.; Paramithiotis, S.; Gosselin, Y.; Dorignac, E.; Papadopoulos, G.; Kotseridis, Y. Effect of Saccharomyces Species Interaction on Alcoholic Fermentation Behavior and Aromatic Profile of Sauvignon Blanc Wine. Fermentation 2022, 8, 539. https://
There are two main fermentations associated with the vinification process. Alcoholic fermentation (AF), which is conducted by yeasts and malolactic fermentation (MLF), which takes place as a result of the metabolic activity of lactic acid bacteria (LAB) of the genera Oenococcus, former-Lactobacillus, Pediococcus and Leuconostoc. MLF is defined as t...
The adaptive response of bacterial cells to changing environmental conditions depends on the behavior of single cells within the population. Exposure of Listeria monocytogenes to sublethal acidic conditions in foods or in the gastrointestinal track of the host may induce injuries relevant to difficult physiological states within the dormancy contin...
Enterococci are commensal organisms that have probiotic effects for their hosts and can be used as adjunct cultures in fermented dairy products. The dark side of Enterococci is manifested in E. faecium and E. faecalis, which are the causative agents of nosocomial infections, and thus Enterococci have not been granted a safety status as food additiv...
The aim of the present study was to induce malolactic fermentation (MLF) after alcoholic fermentation (AF) of must of the Moschofilero cultivar, the only ‘gris’ native grape variety that is cultivated in Greece. For this purpose, Oenococcus oeni strains Viniflora® CH16, Viniflora® Oenos and Viniflora® CiNe were inoculated after the completion of AF...
The aim of the present study was to assess the antimold capacity of three Wickerhamomyces anomalus strains, both in vitro and in situ, and to identify the responsible volatile organic compounds. For that purpose, two substrates were applied; the former included brain heart infusion broth, adjusted to six initial pH values (3.5, 4.0, 4.5, 5.0, 5.5,...
Consumption of lactic acid fermented fruits and vegetables has been correlated with a series of health benefits. Some of them have been attributed to the probiotic potential of lactic acid microbiota, while others to its metabolic potential and the production of bioactive compounds. The factors that affect the latter have been in the epicenter of i...
The comparative genome analysis of six Lactiplantibacillus plantarum subsp. argentoratensis strains previously isolated from spontaneously fermented Greek wheat sourdoughs is presented. Genomic attributes related to food safety have been studied according to the European Food Safety Authority (EFSA) suggestions for the use of lactic acid bacteria (...
The aim of the present study was to attempt the recreation of a highly appreciated food commodity of antiquity, called avyrtake, using information derived from ancient texts. The available information included the raw materials, the texture and the taste of the raw materials. On the contrary, the relative proportion of the raw materials as well as...
The aim of the present study was to examine 189 LAB strains belonging to the species Enterococcus faecium, E. faecalis, Lactococcus lactis, Pediococcus pentosaceus, Leuconostoc mesenteroides, Lactiplantibacillus pentosus, Latilactobacillus curvatus, Lp. plantarum, Levilactobacillus brevis, and Weissella paramesenteroides isolated form sheep milk, F...
The disinfectant Peracetic acid (PAA) can cause high levels of sublethal injury to L. monocytogenes . This study aims to evaluate phenotypic and transcriptional characteristics concerning surface attachment and virulence potential of sublethally injured L. monocytogenes ScottA and EGDe after exposure to 0.75 ppm PAA for 90 min at 4°C and subsequent...
Artisanal cheesemaking is still performed using practices and conditions derived from tradition. Feta and Kefalograviera cheeses are very popular in Greece and have met worldwide commercial success. However, there is a lack of knowledge regarding their lactic acid microecosystem composition and species dynamics during ripening. Thus, the aim of the...
A wide variety of lactic acid-fermented fruits and vegetables currently exists. Among them, kimchi and sauerkraut are the ones that have met worldwide commercial significance and are most widely consumed. Cabbage is the primary ingredient for both; however, kimchi production involves incorporating many more ingredients, reflected in the complexity...
The aim of the present study was to assess the effect of sourdough related parameters on the growth and plantaricin activity of six Lactiplantibacillus plantarum strains against a mixture of 5 Listeria monocytogenes strains and to analyze the transcriptomic response of their pln genes. Parameters included 3 substrates (MRS broth, mMRS broth, WFE),...
The aim of the present study was to assess the transcriptomic response of L. monocytogenes during co-culture with three S. cerevisiae strains. For this purpose, BHI broth was inoculated with 7 log CFU·mL−1 L. monocytogenes serotype 4b strain LQC 15257, isolated from a strawberry sample and 4 log CFU·mL−1 S. cerevisiae strains Y32, Y34 and Y37, isol...
Listeria monocytogenes is the bacterial causative agent of listeriosis, a life-threatening disease for humans, mainly transmitted through contaminated food. Human clinical isolates of the pathogen are frequently identified as serotype 4b strains; interestingly, however, serotype 4b (lineage I) is normally underrepresented among the food isolates in...
The aim of the present study was to assess the transcription of Listeria monocytogenes key virulence genes, namely sigB, prfA, hly, plcA, plcB, inlA, inlB, inlC and inlJ during subsistence on the surface of tomato, cucumber and carrot stored at 4, 10 and 30 °C for 0, 0.5, 6 and 24 h. Gene relative transcription was assessed through reverse transcri...
The innate and inducible resistance of six Salmonella strains (4/74, FS8, FS115, P167807, ATCC 13076, WT) in mayonnaise at 5 °C following adaptation to different pH/undissociated acetic acid (UAA) combinations (15mM/pH5.0, 35mM/pH5.5, 45mM/pH6.0) was investigated. The inherent and acid-induced responses were strain-dependent. Two strains (ATCC 1307...
Lactiplantibacillus plantarum is a species found in a wide range of foods and other commodities. It can be used as starter or adjunct culture in fermented foods. Herein the annotated high-quality draft genome (scaffolds) of six L. plantarum subsp. argentoratensis strains (LQC 2320, LQC 2422, LQC 2441, LQC 2485, LQC 2516 and LQC 2520) isolated from...
Probiotics in general and probiotic beverages in particular have achieved commercial acceptance and success. Conceptual and technical advances in the field of molecular biology, along with current research trends, suggest that further development of probiotic beverages will be based on the expansion of probiotic delivery matrices beyond dairy produ...
The aim of the present study was to assess the technological and safety potential of 207 lactic acid bacteria (LAB) and 195 yeast strains isolated from spontaneously fermented Greek wheat sourdoughs. More accurately, the amylolytic, proteolytic, lipolytic, phytase and amino acid decarboxylase activities, along with the production of exopolysacchari...
The microbiological and physicochemical changes of industrially fermented Halkidiki and Conservolea green table olives were determined. Samples were analysed to monitor the population of lactic acid bacteria (LAB), yeasts and Enterobacteriaceae, together with changes in pH, acidity, salinity, colour, lactic acid, acetic acid and ethanol. LAB and ye...
Occurrence of biogenic amines in fresh fish and fishery products constitute a significant safety concern. Ingestion of histamine is identified as the causative agent of several food poisoning incidences on an annual basis. In addition, cadaverine, putrescine and tyramine have been recognized as potentiators of histamine poisoning. Accumulation of b...
The aim of the present study was to assess the occurrence of seven biogenic amines (cadaverine, histamine, putrescine, tryptamine, tyramine, spermidine, and spermine) in 13 fresh fish, three crustaceans, and three cephalopod species, as well as six cured and dried fish products commonly consumed in the southeast coast region of India. The biogenic...
The aim of the present study was to assess the microecosystem of 13 homemade spontaneously fermented wheat sourdoughs from different regions of Greece, through the combined use of culture-dependent (classical approach; clustering by Random Amplified Polymorphic DNA-Polymerase Chain Reaction (RAPD-PCR) and identification by PCR species-specific for...
Simple Summary
Apart from the economically exploited ruminants, alternative milk producing species, such as donkey, camel, reindeer, llama and yak have made an economic impact in many countries. However, their potential in human health and nutrition remains underexploited. In Europe, donkey milk is mainly produced in small-scale farms. However, con...
The aim of the present study was to assess labeling accuracy and detect food fraud practices as well as to detect DNA sequences originating from GMOs in meat products commercially available in Athens, Greece. A total of 139 different samples from 23 producers were included in the study. DNA was extracted from the samples and subjected to PCR aiming...
Listeria monocytogenes is the etiological agent of the severe foodborne disease listeriosis. Important insight regarding the physiology and the infection biology of this microorganism has been acquired in the past 20 years. However, despite the fact that L. monocytogenes coexists with various microorganisms throughout its life cycle and during tran...
The aim of the present study was to comparatively assess the transcription of key virulence genes, during growth of an Escherichia coli O157:H7 isolate in liquid medium and rocket (Eruca sativa) at different temperatures and time. For that purpose, rocket leaves and BHI broth were inoculated with 7.5 log CFU/g or CFU/mL, respectively, and incubated...
Fermentation has been applied since antiquity as a way to preserve foodstuff or as a necessary step in the production of a variety of products. The research was initially focused on accurate description of production procedure and identification of parameters that may affect the composition and dynamics of the developing micro-communities, since th...
The aim of the present study was to assess, for the first time to our knowledge, Listeria monocytogenes CFU changes, as well as to determine the transcription of key virulence genes, namely, sigB, prfA, hly, plcA, plcB, inlA, inlB, inlC, inlJ, inlP, and lmo2672 after in vitro exposure to human gastric and duodenal aspirates. Furthermore, investigat...
Nanotechnology is a connection among various branches of science with potential applications that extend over a variety of scientific disciplines, particularly in the food science and technology fields. For nanomaterial applications in food processing, such as antimicrobials on food contact surfaces along with the improvement of biosensors, electro...
The objective of this study was to investigate the effect of growth temperature and co-culture of Aspergillus flavus with Listeria monocytogenes on the production of Aflatoxin B1 (AFB1) and the transcriptional profile of associated regulatory and biosynthetic genes. The transcription of virulence- and homeostasis-associated genes of L. monocytogene...
Background: The aim of the present study was to assess the microecosystem composition of three different fruit kefir grains used for the fermentation of apple juice (NAJ), cherry juice (SCN), and a solution of sugary water, enriched with plums (BSS). Methods: Yeast and bacterial populations were enumerated using classical microbiological techniques...
The aim of the present study was to assess the transcription of the plnE/F, plnN, plnG, plnD and plnI genes during lactic acid fermentation of radish (Raphanus sativus) roots by Lactobacillus plantarum strain LQC 740 at 20 and 30 °C. At both temperatures, this strain dominated the fermentation process, as indicated by (GTG)5 analysis. A total of fi...
Nanotechnology is a branch of advanced science which mostly deals with production, manipulation and implementation of materials ranging in nanometers. It has been evolving into an essential area of science through the efforts of multidisciplinary and interdisciplinary scientific fields. The particles are synthesized by chemical or physical processe...
The aim of the present study was to apply descriptive, phylogenetic, recombination, and selection analyses on alignments of the Listeria Pathogenicity Island 1 (LIPI-1) of 1/2a and 4b Listeria monocytogenes isolates of different origin in order to gain insights into the evolution of this virulence gene cluster. For that purpose, a total of 19 L. mo...
Listeria monocytogenes poses a major risk for the safety of food products due to the ability to persist in food products and process line surfaces as biofilm. In this work, we investigated the L. monocytogenes biofilms in relation to development factors and possible control under different conditions. In particular, the ability of six strains of L....
Application of the latest approaches and protocols in probiotic research has resulted in significant advances over the last decade. These refer almost exclusively to the design of probiotic dairy products, mainly through the design of the probiotic culture incorporated. Several protocols have been developed for the assessment of probiotic potential...
Accurate identification of the infection source and the transmission route are necessary for the effective implementation of preventive measures against microbial food-borne pathogens. Advances in the field of molecular biology has allowed the development of sophisticated techniques able to detect differences at genomic level and through which stud...
The objective of this study was to elucidate the yeast consortia structure and dynamics during Greek-style processing of Kalamata natural black olives in different brine solutions. Olives were subjected to spontaneous fermentation in 7% (w/v) NaCl brine solution (control treatment) or brine acidified with (a) 0.5% (v/v) vinegar, and (b) 0.1% (v/v)...
Food microbial ecology studies have been based for decades on classic culture-dependent microbiological techniques. These techniques suffer from severe limitations, namely the inability to detect the non-culturable proportion of a microecosystem and the lack of sufficient discrimination power necessary for biodiversity and epidemiological studies....
A series of molecular tools have been developed for accurate epidemiological assessment of Salmonella. Pulsed-Field Gel Electrophoresis (PFGE), the most widely applied approach, is characterized by the dependence upon clonality and epidemiological data. The former restricts its use, especially in the case of Salmonella, the clonality of which is se...
Fresh fruits and vegetables, dairy products and eggs constitute staple foods throughout the globe. In addition, eggs and dairy products are important raw materials for the food industry. Therefore, recalls may significantly affect both the community and the financials of that sector. As archived by United States Food and Drug Administration, recall...
The progression of life in all forms is not only dependent on agricultural and food security but also on the soil characteristics. The dynamic nature of soil is a direct manifestation of soil microbes, bio-mineralization, and synergistic co-evolution with plants. With the increase in world's population the demand for agriculture yield has increased...
The aim of the present study was to assess the physicochemical and microbiological changes during sun drying of salted Wolf herring (Chirocentrus dorab) and Coastal trevally (Carangoides coeruleopinnatus). For that purpose the pH value, moisture, NaCl content, TVB-N, histamine, cadaverine, putrescine, tryptamine, tyramine, spermine and spermidine a...
The emergence of methicillin-resistant Staphylococcus aureus (MRSA) in food has provoked a great concern about the presence of MRSA in associated foodstuff. Although MRSA is often detected in various retailed meat products, it seems that food handlers are more strongly associated with this type of food contamination. Thus, it can be easily postulat...
The aim of the present study was to assess the microecosystem development and the dynamics of the lactic acid bacteria population during spontaneous fermentation of radish (Raphanus sativus L.) roots in brine at 20 and 30 °C. In both temperatures, lactic acid bacteria prevailed the fermentation; as a result, the pH value was reduced to ca. 3.6 and...
