Researcher | University of Patras | Greece
Maria Mavrommati is an accomplished biologist with a Ph.D. in Microbiology-Biotechnology. With extensive experience in adaptive laboratory evolution and bioethanol production, she has made significant contributions to industrial biotechnology, specifically in optimizing yeast strains for high-quality wine production. Maria is passionate about applying microbiological techniques to address real-world challenges in sustainable biotechnology.
Profile
Scopus
Strengths for the Award
- Robust Academic Background: Maria holds a PhD in Microbiology-Biotechnology, along with an MSc in Biotechnology and a BSc in Biology. Her research on fermentative abilities and strain improvement in Saccharomyces cerevisiae, particularly through Adaptive Laboratory Evolution (ALE), aligns with significant advancements in biofuel production and fermentation science.
- Prolific Research Experience: She has contributed extensively in research roles at prominent Greek universities, engaging in projects focused on fermentation and biotechnology applications. Her expertise in yeast strain optimization for ethanol tolerance and fructose assimilation speaks to her hands-on, impactful work in biotechnology.
- High Proficiency in Techniques: Maria’s skills span diverse microbiological and biotechnological techniques, including advanced fermentation methods, cloning, HPLC, and GC. This extensive skill set has been applied in valuable projects, such as bioethanol production and wine quality improvement, which show her contributions to both academia and industry.
- Publications and Scholarly Impact: With multiple publications in respected journals, Maria has demonstrated her capability to conduct innovative research. Her work on improving yeast strain tolerance and fructophilicity has real-world applications in biofuel and food industries, bolstering her suitability for a research award.
- Diverse Language Skills: Fluent in English, Greek, and Spanish, with intermediate French proficiency, Maria can collaborate on international projects and engage with diverse research communities. This is particularly valuable in global research collaborations and knowledge dissemination.
Education 🎓
Maria holds a Ph.D. in Microbiology-Biotechnology, a Master’s degree in Biotechnology, and a Bachelor’s degree in Biology, all from prestigious Greek universities. Her Ph.D. research focused on improving the fermentative abilities of Saccharomyces cerevisiae strains used in vinification through adaptive laboratory evolution. She has been guided by prominent professors, enhancing her expertise in fermentation and biotechnology.
Professional Experience 💼
Maria has extensive experience as a research assistant at multiple institutions, including the University of Patras and the Agricultural University of Athens. Her roles focused on developing fermentation protocols for bioethanol production and improving yeast strains for enhanced ethanol tolerance and fructose assimilation. She also has teaching experience in biology and Spanish, making her a versatile professional in science and education.
Research Interests 🔬
Maria’s research interests lie in microbial biotechnology, adaptive laboratory evolution, and the fermentation process. She focuses on optimizing microbial strains for industrial applications, particularly in producing bioethanol and enhancing wine quality. Her expertise in applying these techniques to real-world projects contributes to sustainable solutions for biofuel production and agricultural waste management.
Awards and Scholarships 🏆
Maria has been recognized for her academic contributions with a prestigious IKY scholarship for Ph.D. candidates in Greek universities. Her involvement in EU and national projects reflects her commitment to advancing research in sustainable biotechnology and microbial valorization.
Publications 📚
Maria’s research contributions include several impactful publications:
- Fakas S, Makri A, Mavromati M, Tselepi M, Aggelis G. Fatty acid composition in lipid fractions lengthwise the mycelium of Mortierella isabellina and lipid production by solid-state fermentation. Bioresour Technol. 2009;100(23):6118–20. [Cited by numerous articles]
- Kothri M, Mavrommati M, et al. Microbial sources of polyunsaturated fatty acids and the use of organic wastes for PUFA production. FEMS Microbiol Lett. 2020;367(5):1–11.
- Mavrommati M, Daskalaki A, et al. Adaptive laboratory evolution principles in industrial biotechnology. Biotechnol Adv. 2021;54:107795.
- Mavrommati M, Papanikolaou S, Aggelis G. Improving ethanol tolerance of Saccharomyces cerevisiae through adaptive evolution. Process Biochem. 2023;124:280–289.
- Mavrommati M, Economou CN, et al. Enhanced fructophilicity and ethanol tolerance in yeast strains via adaptive evolution. Carbon Resour Convers. 2024;100270.
- Mavrommati M, Christofi S, et al. Fermentative abilities of evolved Saccharomyces cerevisiae strains. Beverages. 2024;10:102.
Conclusion 🌍
Maria Mavrommati is a dedicated scientist with a strong background in microbiology and biotechnology. Her extensive research and practical experience in fermentation and adaptive laboratory evolution contribute valuable insights to the field of sustainable biotechnology. She is available for immediate work opportunities and looks forward to further advancing microbial biotechnology for real-world applications.
