Λιανού Αλεξάνδρα

Επιστημονική κατάρτιση

• Πτυχίο (B.Sc.) Γεωπόνου, 2003, Τμήμα Γεωπονικής Βιοτεχνολογίας, Γεωπονικό Πανεπιστήμιο Αθηνών
• Μεταπτυχιακό δίπλωμα (M.Sc.), 2006, Department of Animal Sciences, College of Agricultural Sciences, Colorado State University, USA
• Μεταπτυχιακή διατριβή: “Listeria monocytogenes strain variation in culture broth and fate in delicatessen meat and poultry products”
• Διδακτορικό δίπλωμα (Ph.D.), 2013, Τομέας Επιστήμης και Τεχνολογίας Τροφίμων, Γεωπονική Σχολή, Αριστοτέλειο Πανεπιστήμιο Θεσσαλονίκης
• Διδακτορική διατριβή: «Μελέτη της διαστελεχιακής παραλλακτικότητας της συμπεριφοράς του παθογόνου Salmonella enterica»
• Μεταδιδακτορική έρευνα, Εργαστήριο Μικροβιολογίας και Βιοτεχνολογίας Τροφίμων, Τμήμα Επιστήμης Τροφίμων και Διατροφής του Ανθρώπου, Γεωπονικό Πανεπιστήμιο Αθηνών

Εκπαιδευτικές δραστηριότητες

Διδασκαλία Μαθημάτων

• Προπτυχιακά μαθήματα: Μικροβιολογία, Εφαρμοσμένη Μικροβιολογία
• Μεταπτυχιακά μαθήματα: Μικροβιακή Βιοτεχνολογία

Ερευνητικές και άλλες δραστηριότητες

Αντιπροσωπευτικές Δημοσιεύσεις

• Lianou, A., Stopforth, J.D., Yoon, Y., Wiedmann, M., Sofos, J.N., 2006. Growth and stress resistance variation in culture broth among Listeria monocytogenes strains of various serotypes and origins. Journal of Food Protection, 69, 2640-2647. DOI: 10.4315/0362-028X-69.11.2640
• Lianou, A., Sofos, J.N., 2007. A review of the incidence and transmission of Listeria monocytogenes in ready-to-eat products in retail and food service environments. Journal of Food Protection, 70, 2172-2198. DOI: 10.4315/0362-028X-70.9.2172 – 2012 Journal of Food Protection Most Cited Review Publication Award
• Lianou, A., Koutsoumanis, K.P., 2011. Effect of the growth environment on the strain variability of Salmonella enterica kinetic behavior. Food Microbiology, 28, 828-837. DOI: 10.1016/j.fm.2010.04.006
• Lianou, A., Koutsoumanis, K.P., 2011. A stochastic approach for integrating strain variability in modeling Salmonella enterica growth as a function of pH and water activity. International Journal of Food Microbiology, 149, 254-261. DOI: 10.1016/j.ijfoodmicro.2011.07.001
• Lianou, A., Koutsoumanis, K.P., 2012. Strain variability of the biofilm-forming ability of Salmonella enterica under various environmental conditions. International Journal of Food Microbiology, 160, 171-178. DOI: 10.1016/j.ijfoodmicro.2012.10.002
• Lianou, A., Koutsoumanis, K.P., 2013. Evaluation of the strain variability of Salmonella enterica acid and heat resistance. Food Microbiology, 34, 259-267. DOI: 10.1016/j.fm.2012.10.009
• Koutsoumanis, K.P., Lianou, A., 2013. Stochasticity in colonial growth dynamics of individual bacterial cells. Applied and Environmental Microbiology, 79, 2294-2301. DOI: 10.1128/AEM.03629-12 – Articles of significant interest selected from this issue by the Editors
• Lianou, A., Samelis, J., 2014. Addition to thermized milk of Lactococcus lactis subsp. cremoris M104, a wild, novel nisin A-producing strain, replaces the natural antilisterial activity of the autochthonous raw milk microbiota reduced by thermization. Journal of Food Protection, 77, 1289-1297. DOI: 10.4315/0362-028X.JFP-13-521
• Blana, V.A., Lianou, A., Nychas, G.-J.E., 2015. Assessment of the effect of a Salmonella enterica ser. Typhimurium culture supernatant on the single-cell lag time of foodborne pathogens. International Journal of Food Microbiology, 215, 143-148. DOI: 10.1016/j.ijfoodmicro.2015.09.009
• Lianou, A., Kakouri, A., Pappa, E.C., Samelis, J., 2017. Growth interactions and antilisterial effects of the bacteriocinogenic Lactococcus lactis subsp. cremoris M104 and Enterococcus faecium KE82 strains in thermized milk in the presence or absence of a commercial starter culture. Food Microbiology, 64, 145-154. DOI: 10.1016/j.fm.2016.12.019
• Lianou, A., Nychas, G.-J.E., Koutsoumanis, K.P., 2017. Variability in the adaptive acid tolerance response phenotype of Salmonella enterica strains. Food Microbiology, 62, 99-105. DOI: 10.1016/j.fm.2016.10.011
• Lianou, A., Moschonas, G., Nychas, G.-J.E., Panagou, E.Z., 2018. Growth of Listeria monocytogenes in pasteurized vanilla cream pudding as affected by storage temperature and the presence of cinnamon extract. Food Research International, 106, 1114-1122. DOI: 10.1016/j.foodres.2017.11.027
• Fengou, L.-C., Lianou, A., Tsakanikas, P., Gkana, E.N., Panagou, E.Z., Nychas, G.-J.E., 2019. Evaluation of Fourier transform infrared spectroscopy and multispectral imaging as means of estimating the microbiological spoilage of farmed sea bream. Food Microbiology, 79, 27-34. DOI: 10.1016/j.fm.2018.10.020
• Fengou, L.-C., Spyrelli, E., Lianou, A., Tsakanikas, P., Panagou, E.Z., Nychas, G.-J.E., 2019. Estimation of minced pork microbiological spoilage through Fourier transform infrared and visible spectroscopy and multispectral vision technology. Foods, 8, 238. DOI: 10.3390/foods8070238.
• Lianou, A., Nychas, G.-J.E., Koutsoumanis, K.P., 2020. Strain variability in biofilm formation: A food safety and quality perspective. Food Research International, 137, 109424. DOI: 10.1016/j.foodres.2020.109424.
• Moschonas, G., Lianou, A., Nychas, G.-J.E., Panagou, E.Z., 2021. Spoilage potential of Bacillus subtilis in a neutral-pH dairy dessert. Food Microbiology, 95, 103715. DOI: 10.1016/j.fm.2020.103715.