Stavros Plessas

Microbiological Exploration of Different Types of Kefir Grains

Stavros Plessas, Chrysanthi Nouska, Ioanna Mantzourani et al. · Fermentation · 2016 · 163 citations · Full text

Microbial Diversity, Probiotic, Food Fermentation +11

Isolation, characterization and evaluation of the probiotic potential of a novel Lactobacillus strain isolated from Feta-type cheese

Stavros Plessas, Chrysanthi Nouska, Athanasios Karapetsas et al. · Food Chemistry · 2017 · 147 citations

Probiotic, Probiotic Potential, Lactic Acid Bacteria +9

Antimicrobial activity of essential oils of cultivated oregano (<i>Origanum vulgare</i>), sage (<i>Salvia officinalis</i>), and thyme (<i>Thymus vulgaris</i>) against clinical isolates of<i>Escherichia coli</i>,<i>Klebsiella oxytoca</i>, and<i>Klebsiella pneumoniae</i>

Maria Fournomiti, Athanasios Kimbaris, Ioanna Mantzourani et al. · Microbial Ecology in Health and Disease · 2015 · 144 citations · Full text

Use of Saccharomyces cerevisiae cells immobilized on orange peel as biocatalyst for alcoholic fermentation

Stavros Plessas, Argyro Bekatorou, A. A. Koutinas et al. · Bioresource Technology · 2006 · 133 citations

Alcoholic Fermentation, Engineering, Orange Peel +7

Potential of the Probiotic Lactobacillus Plantarum ATCC 14917 Strain to Produce Functional Fermented Pomegranate Juice

Ioanna Mantzourani, Stavros Kazakos, Athanasios Alexopoulos et al. · Foods · 2018 · 128 citations · Full text