Pilot Laboratory

A gateway to new biotechnological applications

Our pilot laboratory is a dynamic space where science and innovation converge to create solutions with tangible impact. Equipped with advanced technology and staffed by a dedicated team of scientists, we explore the boundless potential of unicellular microorganisms, contributing to the development of applications that benefit health, agriculture, the environment, and industry.

Capabilities and Applications

Microorganisms are an invaluable resource with diverse applications across the modern economy. In our laboratory, we investigate and develop new uses for microorganisms in a variety of sectors. Our key areas of interest include:

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Health and
Nutrition

Characterizing new strains with beneficial properties for humans, which can be incorporated into functional foods, dietary supplements, and cosmetics.

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Agriculture and Livestock

Studying microorganisms that improve plant and animal health, enhancing resilience and promoting sustainable farming practices.

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Environment and Energy

Using microorganisms in bioprocesses that aid in environmental remediation, biofuel production, and efficient waste management.

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Food and Beverage Industry

Optimizing traditional fermentation and production methods by employing specialized microorganisms that enhance product quality while reducing costs.

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Biotechnology and Pharmaceuticals

Exploring microorganisms for producing bioactive compounds, enzymes, and other molecules relevant to the pharmaceutical and biotech industries.

We welcome new collaborations

Recognizing the importance of microorganisms across a wide range of industries, we welcome new partnerships with research institutes, universities, and businesses. Our goal is to advance research and innovation by expanding the scope of microbial applications and discovering new solutions that benefit the economy and society at large.

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Why Collaborate with Us

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Expertise and Experience:

Our team is made up of experienced scientists with deep knowledge in microbiology and biotechnology.

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Modern Facilities:

We maintain advanced equipment that enables us to undertake a wide range of research and development projects.

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Flexibility and Adaptability:

We can tailor our methods to meet the specific needs of each collaboration.

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Commitment to Innovation:

We promote the development of new technologies and processes that can transform sectors and open up new markets.

Scientific Publications

As part of our dedication to research and the advancement of scientific knowledge, our team has published a number of scientific articles in high-impact international journals. These publications reflect the quality of our work and contribute to progress in the field of microorganisms. Each article undergoes rigorous peer review by independent scientists, ensuring the reliability and validity of our findings.

Below you can find a list of our most recent publications, covering topics such as characterizing new microbial strains and their applications in health, agriculture, the environment, and other sectors.

Background and Objectives: The development of non-dairy probiotic products is a challenge for the food industry, while cereals, as probiotic carriers, provide the means to incorporate probiotics, prebiotics, and fiber into the human diet. The present study investigated the effects of Lactococcus cremoris spp. immobilized on oat flakes on blood and urine biomarkers in a randomized placebo-controlled single-blind clinical trial. Materials and Methods: Fifty-four eligible participants were randomized into a placebo or probiotic group that consumed 5 g of oat flakes daily for 12 weeks. Blood and urine samples were collected at the baseline, 6 weeks, and 12 weeks to assess the glycemic, lipemic, inflammatory, immunological, and antioxidant biomarkers, as well as the vitamin levels. Results: The intervention group exhibited a significant reduction in their hs-CRP levels (p = 0.002) and a trend toward decreased IL-6 levels (p = 0.035) at week 12 compared to the control group, suggesting a potential anti-inflammatory effect. Additionally, a significant reduction in insulin levels was observed in the probiotic group at week 6, with a clinical trend toward differentiation despite the absence of statistically significant differences between the groups. Furthermore, there were promising results regarding certain biomarkers, such as vitamin B12 and cortisol levels, in the probiotic group. Conclusions: The twelve-week consumption of Lactococcus cremoris spp. immobilized on oat flakes resulted in improvements in inflammatory, metabolic, and stress-related biomarkers. These results support the examined concept of non-dairy probiotic products, though further research is needed to confirm their efficacy and clarify their underlying mechanisms.
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P Bousdouni,
A Kandyliari,
A Kargadouri,
P Potsaki,
O Papagianni,
M-E Stylianou,
N Stathopoulou,
P Andianopoulou,
M Kapsokefalou,
V Bountziouka,
A Kolomvotsou,
I Prappa,
G Mitropoulou,
C Pavlatou,
A Tzakos,
P Panas,
Y Kourkoutas,
A Koutelidakis,
Medicina 2025, 61 (6), 956
Background: Over the past decade, probiotics have gained increasing recognition for their health benefits to the host. While most research has focused on the therapeutic effects of probiotics in the treatment of various diseases, recent years have seen a shift towards exploring their role in enhancing and supporting overall health. Methods: In this work, we have studied the effects of a novel potential probiotic strain, Lactiplantibacillus pentosus PE11, in healthy mice following a six-week dietary intervention. The assessment included monitoring the general health of the animals, biochemical analyses, profiling of the gut and fecal microbial communities, and gene expression analysis. Results: Our results showed that the administration of Lactiplantibacillus pentosus PE11 led to changes in the composition of the fecal microbiome, specifically an increase in the Firmicutes/Bacteroidetes ratio and in the relative abundance of the Lachnospiraceae, Ruminococcaceae, and Rikenellaceae families. Reduced Tnf expression and elevated Zo1 expression were also observed in the cecum, pointing to anti-inflammatory properties and improved intestinal barrier integrity. Additionally, a significant reduction in triglycerides and alanine aminotransferase levels—within physiological ranges—was observed, along with a trend toward decreased total cholesterol levels. Conclusions: These findings suggest that in healthy mice, Lactiplantibacillus pentosus PE11 has the potential to positively influence gut microbiome structure and metabolism, thereby supporting improved overall health.
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I Farmakioti,
E Stylianopoulou,
N Siskos,
E Karagianni,
D Kandylas,
A R Vasileiou,
F Fragkiskatou,
P Somalou,
A Tsaroucha,
P Ypsilantis,
P Panas,
Y Kourkoutas,
G Skavdis,
E Grigoriou,
Nutrients 2025, 17 (3), 442
Background/Objectives: The gut microbiota is linked to the pathogenesis of type 1 diabetes mellitus (T1DM), while supplementation with probiotics may result in positive alterations in the composition of the gut microbiome. This research aimed to map the changes in the gut microbiome and blood markers of streptozotocin-induced diabetic rats after a dietary intervention with free or immobilized cells of the presumptive probiotic Pediococcus acidilactici SK on pistachio nuts. Methods: Twenty-four male Wistar rats were studied and divided into four groups (healthy or diabetic) which received the free or the immobilized P. acidilactici SK cells on pistachio nuts for 4 weeks. Blood, fecal, and intestinal tissue samples were examined. Results: The diabetic rats exhibited an elevated concentration of HDL-c, while the inflammatory IL-1β levels were significantly lower in the diabetic animals that received the immobilized cells compared to the group that received the free cells. The dietary intervention with immobilized cells led to decreased counts of fecal staphylococci and enterococci in the diabetic animals, while the diet with both free and immobilized P. acidilactici SK cells rendered levels of these populations in normal values in the feces and intestinal tissue of the diabetic animals. Noticeably, the Lactobacillus and Bifidobacterium genera were elevated after the supplementation with immobilized P. acidilactici SK cells on pistachio nuts. Conclusions: Dietary supplementation with P. acidilactici SK cells (in free or in immobilized form) beneficially affected the gut microbiota/microbiome of streptozotocin-induced diabetic rats, leading to the alleviation of dysbiosis and inflammation and control over their lipid levels.
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I Prapa,
A Yanni,
V Kompoura,
G Mitropoulou,
P Panas,
N Kostomitsopoulos,
Y Kourkoutas,
Nutrients 2024, 16 (23), 4221
As the food and pharmaceutical industry is continuously seeking new probiotic strains with unique health properties, the aim of the present study was to determine the impact of short-term dietary intervention with novel wild-type strains, isolated from various sources, on high-fat diet (HFD)-induced insulin resistance. Initially, the strains were evaluated in vitro for their ability to survive in simulated gastrointestinal (GI) conditions, for adhesion to Caco-2 cells, for bile salt hydrolase secretion, for cholesterol-lowering and cellular cholesterol-binding ability, and for growth inhibition of food-borne pathogens. In addition, safety criteria were assessed, including hemolytic activity and susceptibility to antibiotics. The in vivo test on insulin resistance showed that mice receiving the HFD supplemented with Pediococcus acidilactici SK (isolated from human feces) or P. acidilactici OLS3-1 strain (isolated from olive fruit) exhibited significantly improved insulin resistance compared to HFD-fed mice or to the normal diet (ND)-fed group. Keywords: probiotics; Pediococcus; Lactiplantibacillus; obesity; insulin resistance; type2 diabetes; high-fat diet
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P Somalou,
E Ieronymaki,
K Feidaki,
I Prapa,
E Stylianopoulou,
K Spyridopoulou,
G Skavdis,
M Grigoriou,
P Panas,
A Argiriou,
C Tsatsanis,
Y Kourkoutas,
Microorganisms 12 (2), 231
Designing stable dried functional food ingredients and foods containing live probiotic cultures maintaining high viable cell loads at the time of consumption is a challenge for the industry. The aim of the present study was the development of stable freeze-dried functional food ingredients with enhanced shelf-life during long storage. Zea flakes, pistachios, and raisins were used as immobilization supports for the wild-type presumptive probiotic strains Pediococcus acidilactici SK and Lactiplantibacillus plantarum F4, while L. plantarum B282 was used as a reference strain. Cell survival was monitored during storage at room and refrigerated temperatures for up to 6 months. Levels of freeze-dried cultures were maintained up to 7.2 logcfu/g after 6 months storage at room temperature and up to 8.5 logcfu/g at refrigerator temperature, in contrast to free cell levels that ranged <7 logcfu/mL, suggesting the positive effects of immobilization and freeze-drying on cell viability. Of note, levels of freeze-dried immobilized P. acidilactici SK cells on zea flakes and pistachios remained stable after 6 months of storage at 4 °C, ranging 8.1–8.5 logcfu/g (survival rates 98.2 and 99.7%, respectively). The technology developed presents important advantages for the maintenance of cell viability during storage, assuring stability of ready-to-use functional food ingredients that could be directly incorporated in food systems.
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I Prapa,
A Nikolaou,
P Panas,
C Tassou,
Y Kourkoutas,
Applied Sciences 13 (1), 630
Nowadays, the use of antimicrobial natural agents as alternative food preservatives represents an intriguing case. The purpose of this study was to investigate possible antimicrobial activity of Pistacia lentiscus and Fortunella margarita essential oils (EOs) and to evaluate their commercial potential in the food industry. The main constituents identified by GC/MS in Pistacia lentiscus EO were a-pinene (67.7%), myrcene (18.8%), and β-pinene (3.0%), whereas limonene (93.8%) and myrcene (2.7%) were the dominant compounds in Fortunella margarita EO. The antimicrobial properties were initially assayed and the minimum inhibitory, non-inhibitory, and minimum lethal concentration values against the Escherichia coli, Listeria monocytogenes, Pseudomonas fragi, Aspergillus niger, and Saccharomyces cerevisiae were determined using a previously published model, combining absorbance measurements with the common dilution method and non-linear regression analysis to fit the data. Their efficiency was further validated in ice cream containing 0.2% (w/w) Pistacia lentiscus, 0.006% (w/w) Fortunella margarita EOs and 2% (w/w) aqueous residue of F. margarita EO deliberately inoculated with 4 logcfu/g Escherichia coli, Listeria monocytogenes or Pseudomonas fragi, separately. Similarly, the activity of the oils was monitored in fruit juice (lemon, apple, and blackcurrant) containing 0.2% (w/w) Pistacia lentiscus, 0.006% (w/w) Fortunella margarita EOs and 2% (w/w) aqueous residue of F. margarita EO deliberately spiked with 100 spores/mL of Aspergillus niger or 4 logcfu/mL of Saccharomyces cerevisiae, separately. The results showed that microbial viable counts in the supplemented products ranged at significantly lower levels compared to the control samples during storage. Overall, the data indicated that both EOs constitute effective antimicrobial sources with many potent applications in the food industry.
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G Mitropoulou,
H Bardouki,
M Vamvakias,
P Panas,
P Paraskevas,
Y Kourkoutas,
Microbiology Research 13 (3), 667-680
The aim of the present study was to assess the commercial potential of the Origanum vulgare ssp. hirtum essential oil (OEO) as a natural intrinsic hurdle against common spoilage and pathogenic microbes in tomato juice. The main volatile compounds of the OEO identified by gas chromatography mass spectrometry (GC/MS) analysis were thymol and carvacrol, accounting for approximately 48% and 27%, respectively. Its activity against common food spoilage and pathogenic microbes was confirmed and the minimum inhibitory concentration (MIC), non-inhibitory concentration (NIC), and minimum lethal concentration (MLC) values were determined. OEO effectiveness was further validated in commercial tomato juice. Supplementation of tomato juice with OEO at concentrations lower than the MIC (350 ppm) resulted in significant delay of food spoilage and extension of the product’s shelf-life, as well as in inhibition of Listeria monocytogenes, Clostridium difficile, Saccharomyces cerevisiae, and Aspergillus niger growth after deliberate inoculation in both room and refrigerated temperatures. In conclusion, the results suggested that OEO may be used as an efficient intrinsic inhibitor of food spoilage and growth of pathogenic microbes in tomato juice.
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G Mitropoulou,
A Oreopoulou,
E Papavassilopoulou,
M Vamvakias,
P Panas,
S Fragkias,
Y Kourkoutas,
Applied Microbiology 1 (1), 1-10
An increasing trend in developing novel functional food ingredients containing probiotic microorganisms tailored for maintenance of digestive health is witnessed today. In this vein, the use of natural food components, containing prebiotic dietary fibers and associated with health effects, as immobilization supports for selected wild-type probiotic strains isolated by traditional fermented foods and human samples, directing at preparation of readily processable functional food ingredients targeting maintenance of digestive health was of interest. The technology developed is expected to result in successful marketable "ready-to-use" beneficial constitutents previously tested in a series of food applications, achieving enhanced probiotic cell viability during processing and storage, as well as during digestion.
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V Santarmaki,
I Prapa,
G Mitropoulou,
M Lola,
G Fisekis,
I Stylianopoulou,
K Spyridopoulou,
A Yianni,
M Grigoriou,
G Skavdis,
N Kostomistopoulos,
V Karathanos,
E Berzitzoglou,
P Panas,
Y Kourkoutas,
AgroFOOD Industry Hi Tech 3 (31), 23-25
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