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Agapi I. Doulgeraki

Researcher at Agricultural University of Athens

Publications -  47
Citations -  1825

Agapi I. Doulgeraki is an academic researcher from Agricultural University of Athens. The author has contributed to research in topics: Population & Biofilm. The author has an hindex of 18, co-authored 38 publications receiving 1397 citations. Previous affiliations of Agapi I. Doulgeraki include University of the Aegean.

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Spoilage microbiota associated to the storage of raw meat in different conditions.

TL;DR: This review focuses on the composition of raw meat spoilage microbiota and the influence of storage conditions such as temperature, packaging atmosphere and use of different preservatives on the bacterial diversity developing in raw meat.
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Intra- and inter-species interactions within biofilms of important foodborne bacterial pathogens.

TL;DR: In this review, up-to-date data on both the intra- and inter-species interactions encountered in biofilms of these pathogens are presented and could lead to novel intervention strategies for controlling pathogenic biofilm formation in food processing environments and thus improve food safety.
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Production of 1,3-propanediol by Clostridium butyricum growing on biodiesel-derived crude glycerol through a non-sterilized fermentation process

TL;DR: Investigation of the production of 1,3-propanediol (PDO) under non-sterile fermentation conditions by employing the strain Clostridium butyricum VPI 1718 revealed the stability of the bioprocess proposed, with global PDO production yield corresponding to 0.52 g/g.
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Co-Culture with Listeria monocytogenes within a Dual- Species Biofilm Community Strongly Increases Resistance of Pseudomonas putida to Benzalkonium Chloride

TL;DR: Pulsed field gel electrophoresis (PFGE) analysis showed that the different strains behaved differently with regard to biofilm formation and antimicrobial resistance, which could provide knowledge on the physiological behavior of mixed-culture biofilms to control their formation.
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Characterization of the Enterobacteriaceae community that developed during storage of minced beef under aerobic or modified atmosphere packaging conditions

TL;DR: Storage conditions affected the Enterobacteriaceae community; modified atmosphere packaging increased both species and strain diversity.