Marios Mataragas

Assistant Professor

Agricultural University of Athens

Greece

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Professors in Microbiology

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About

Dr. Marios Mataragas is an Assistant Professor at the Agriculture University of Athens, Greece. His research primarily focuses on the genomic characterization of microbial strains in dairy products, exploring issues related to antimicrobial resistance and food safety. His recent publications include studies on Escherichia coli and Enterococcus strains from raw sheep milk, as well as innovations in cheese packaging and the microbial ecology of traditional Greek cheeses.

Articles (12)

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2025

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2025

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2023

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2023

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2023

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2023

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2023

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2022

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2022

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2022

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GREECE

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Marios Mataragas

Research Interests

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Contact this professor

About

Articles (12)

Escherichia coli Strains Originating from Raw Sheep Milk, with Special Reference to Their Genomic Characterization, Such as Virulence Factors (VFs) and Antimicrobial Resistance (AMR) Genes, Using Whole-Genome Sequencing (WGS)

Comparative Genomic Analysis and Antimicrobial Resistance Profile of Enterococcus Strains Isolated from Raw Sheep Milk

Prevalence and Distribution of Thermotolerant Campylobacter Species in Poultry: A Comprehensive Review with a Focus on the Factors Affecting the Detection and Enumeration of Campylobacter jejuni and Campylobacter coli in Chicken Meat

Characterization and Antibiotic Resistance of Listeria monocytogenes Strains Isolated from Greek Myzithra Soft Whey Cheese and Related Food Processing Surfaces over Two-and-a-Half Years of Safety Monitoring in a Cheese Processing Facility

Innovative Intelligent Cheese Packaging with Whey Protein-Based Edible Films Containing Spirulina

Genomic and Phenotypic Characterization of Mastitis-Causing Staphylococci and Probiotic Lactic Acid Bacteria Isolated from Raw Sheep’s Milk

Comparative Genomic Analysis Reveals the Functional Traits and Safety Status of Lactic Acid Bacteria Retrieved from Artisanal Cheeses and Raw Sheep Milk

Production, characteristics and application of whey protein films activated with rosemary and sage extract in preserving soft cheese

Effect of Dough-Related Parameters on the Antimold Activity of Wickerhamomyces anomalus Strains and Mold-Free Shelf Life of Bread

A Comparative Genomic and Safety Assessment of Six Lactiplantibacillus plantarum subsp. argentoratensis Strains Isolated from Spontaneously Fermented Greek Wheat Sourdoughs for Potential Biotechnological Application

Microbial Ecology of Sheep Milk, Artisanal Feta, and Kefalograviera Cheeses. Part II: Technological, Safety, and Probiotic Attributes of Lactic Acid Bacteria Isolates

Fermented Foods: New Concepts and Technologies for the Development of New Products, Quality Control

Collaborators (6)

Eleni Kasapidou

Paraskevi Mitliagka

Ioanna S. Kosma

GEORGIOS PAPADOPOULOS

Nikolaos Andritsos

Charalabos Kanakis

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