Exopolysaccharide (EPS) Synthesis by Oenococcus oeni: From Genes to Phenotypes

Maria Dimopoulou, M. Paul Vuillemin, Hugo Campbell-Sills, +14

PLoS ONE

Exopolysaccharides produced by Oenococcus oeni: From genomic and phenotypic analysis to technological valorization

Maria Dimopoulou, Tiphaine Bardeau, Pierre-Yves Ramonet, +6

Food Microbiology

Technological ValorizationBiosynthesisPhenotypic AnalysisEngineeringOomycete +8

Sunflower seed oil and oleic acid utilization for the production of rhamnolipids by Thermus thermophilus HB8

Αnastasia A. Pantazaki, Maria Dimopoulou, Olga M. Simou, +1

Applied Microbiology and Biotechnology

Sunflower Seed OilOleic Acid UtilizationBiosynthesisEngineeringLipid Resource +1

Effect of Yeast Assimilable Nitrogen Content on Fermentation Kinetics, Wine Chemical Composition and Sensory Character in the Production of Assyrtiko Wines

Stefania Christofi, Séraphim Papanikolaou, Maria Dimopoulou, +2

Applied Sciences

Food ChemistryFood FermentationAssyrtiko WinesWine Chemical CompositionTannin +12

Malolactic Fermentation—Theoretical Advances and Practical Considerations

Spiros Paramithiotis, Vasiliki Stasinou, Aikaterini Tzamourani, +2

Fermentation

Alcoholic FermentationVinification ProcessMalolactic FermentationFood FermentationIn Vitro Fermentation +10

Bioconversion of underutilized brewing by-products into bacterial cellulose by a newly isolated Komagataeibacter rhaeticus strain: A preliminary evaluation of the bioprocess environmental impact

Erminta Tsouko, Sotiriοs Pilafidis, Maria Dimopoulou, +2

Bioresource Technology

BiomanufacturingEngineeringUnderutilized Brewing By-productsBiochemical EngineeringBacterial Cellulose +10

Lysozyme resistance of the ropy strain Pediococcus parvulus IOEB 8801 is correlated with beta-glucan accumulation around the cell

Joana Coulon, Anne Houlès, Maria Dimopoulou, +2

International Journal of Food Microbiology

BiologyAntimicrobial Resistance GeneRopy Strain PediococcusBacteriologyLysozyme Resistance +6

Oenococcus oeni Exopolysaccharide Biosynthesis, a Tool to Improve Malolactic Starter Performance

Maria Dimopoulou, Jérôme Raffenne, Olivier Claisse, +5

Frontiers in Microbiology

Sulfur dioxide response of Brettanomyces bruxellensis strains isolated from Greek wine

Maria Dimopoulou, Magdalini Hatzikamari, Isabelle Masneuf‐Pomarède, +1

Food Microbiology

BiologyFood FermentationHealth SciencesMicrobial EcologySulfur Dioxide Response +5

Microbiological, biochemical, physicochemical surface properties and biofilm forming ability of Brettanomyces bruxellensis

Maria Dimopoulou, Margareth Renault, Marguerite Dols‐Lafargue, +4

Annals of Microbiology