Understanding the prebiotic potential of different dietary fibers using an in vitro continuous adult fermentation model (PolyFermS)

Sophie A. Poeker, Annelies Geirnaert, Laura Berchtold, +5

Scientific Reports

Potential probiotic Pichia kudriavzevii strains and their ability to enhance folate content of traditional cereal-based African fermented food

Anna Greppi, Fabien Saubade, Cristian Botta, +3

Food Microbiology

ProbioticFood FunctionFood FermentationBiotechnologyTraditional Cereal-based African +8

Monitoring of the microbiota of fermented sausages by culture independent rRNA-based approaches

Anna Greppi, Ilario Ferrocino, Antonietta La Storia, +3

International Journal of Food Microbiology

Food FermentationMicrobial ContaminationFood MicrobiologyMicrobial EcologyEnvironmental Microbiology +4

Strain dependent expression of stress response and virulence genes of Listeria monocytogenes in meat juices as determined by microarray

Kalliopi Rantsiou, Anna Greppi, Matteo Garosi, +3

International Journal of Food Microbiology

MedicineGeneticsPathogenesisVirulence FactorFoodborne Illness +7

Determination of yeast diversity in ogi, mawè, gowé and tchoukoutou by using culture-dependent and -independent methods

Anna Greppi, Kalliopi Rantsiou, Sègla Wilfrid Padonou, +4

International Journal of Food Microbiology

BiologyFungal DiversityMolecular EcologyGeneticsBiotechnology +7

Reuterin Demonstrates Potent Antimicrobial Activity Against a Broad Panel of Human and Poultry Meat Campylobacter spp. Isolates

Paul Tetteh Asare, Katrin Zurfluh, Anna Greppi, +4

Microorganisms

Impact of Nisin-Activated Packaging on Microbiota of Beef Burgers during Storage

Ilario Ferrocino, Anna Greppi, Antonietta La Storia, +3

Applied and Environmental Microbiology

Phytase-producing capacity of yeasts isolated from traditional African fermented food products and PHYPk gene expression of Pichia kudriavzevii strains

Anna Greppi, Łukasz Krych, Antonella Costantini, +5

International Journal of Food Microbiology

BiologyBiosynthesisEngineeringFood FermentationPhypk Gene Expression +6

Yeast dynamics during spontaneous fermentation of mawè and tchoukoutou, two traditional products from Benin

Anna Greppi, Kalliopi Rantisou, Sègla Wilfrid Padonou, +4

International Journal of Food Microbiology

Yeast DynamicsTraditional ProductsBiosynthesisEngineeringFood Fermentation +6

The future is fermented: Microbial biodiversity of fermented foods is a critical resource for food innovation and human health

Rodrigo Hernández-Velázquez, Lena Flörl, Anton Lavrinienko, +4

Trends in Food Science & Technology

ProbioticFood FermentationMicrobial BiodiversityFood BiotechnologyFood Microbiology +8