Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Adisorn Swetwiwathana"'
Autor:
Kenji Sonomoto, Koji Fujita, Jiro Nakayama, Sunee Nitisinprasert, Adisorn Swetwiwathana, Takeshi Zendo, Worawidh Wajjwalku, Komkhae Pilasombut, Thavajchai Sakpuaram
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 28, Iss Suppl.1, Pp 121-131 (2006)
A bacteriocin-producing strain, Lactobacillus K7, was isolated from a chicken intestine. The inhibitory activity was determined by spot-on-lawn technique. Identification of the strain was performed by morphological, biochemical (API 50 CH kit) and mo
Externí odkaz:
https://doaj.org/article/df77686a1e564f9ea0a2ff8cb29348cf
Autor:
Yuwares Malila, Supaluk Sorapukdee, Wonnop Visessanguan, Weerapong Woraprayote, Soottawat Benjakul, Adisorn Swetwiwathana
Publikováno v:
Meat Science. 120:118-132
Meat and meat products have always been an important part of human diet, and contain valuable nutrients for growth and health. Nevertheless, they are perishable and susceptible to microbial contamination, leading to an increased health risk for consu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f81ced1703fdc1cb018b1b114c77394
https://doi.org/10.1016/j.meatsci.2016.04.004
https://doi.org/10.1016/j.meatsci.2016.04.004
Publikováno v:
Meat Science. 109:101-105
Lactic acid bacteria (LAB) are very important in converting of agricultural products into safe, delicious and shelf stable foods for human consumption. The preservative activity of LAB in foods is mainly attributed to the production of anti-microbial
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6447239cfec53a6e4bf5336de57d7069
https://doi.org/10.1016/j.meatsci.2015.05.030
https://doi.org/10.1016/j.meatsci.2015.05.030
Publikováno v:
Food Chemistry. 135:515-521
Freshly-manufactured mum sausages were assigned to two processing methods (process I: stored at ∼30 °C for 14 days; process II: stored at ∼30 °C for three days, vacuum-packaged, and stored at 4 °C until day 28). Physicochemical, microbial, tex
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c226b6076b628d082a2fd0693f2dd6e3
https://doi.org/10.1016/j.foodchem.2012.04.118
https://doi.org/10.1016/j.foodchem.2012.04.118
Autor:
Adisorn Swetwiwathana, Chirapiphat Phraephaisarn, Wanwisa Chumnqoen, Deng-Cheng Liu, Amornrat Wanangkarn, Fa-Jui Tan, Aphacha Jindaprasert
Publikováno v:
International journal of food microbiology. 186
This study applied restriction fragment length polymorphism (RFLP) analysis to identify the lactic acid bacteria (LAB) isolated from "mum" Thai fermented sausages during fermentation and storage. A total of 630 lactic acid bacteria were isolated from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a1d65c89aa9f8f99c2f129955f8bda44
https://pubmed.ncbi.nlm.nih.gov/25005265
https://pubmed.ncbi.nlm.nih.gov/25005265
Publikováno v:
Journal of Biotechnology. 136:S748-S749
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::341e5d4782cf7042d24ce6a72d015108
https://doi.org/10.1016/j.jbiotec.2008.07.1781
https://doi.org/10.1016/j.jbiotec.2008.07.1781
Publikováno v:
Journal of Biotechnology. 136:S737-S738
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c408a6de71bc91ecb73d560f89c5f55e
https://doi.org/10.1016/j.jbiotec.2008.07.1757
https://doi.org/10.1016/j.jbiotec.2008.07.1757
Autor:
Amornrat Wanangkarn1, Deng-Cheng Liu2, Adisorn Swetwiwathana3, Aphacha Jindaprasert3, Chirapiphat Phraephaisarn4, Wanwisa Chumnqoen2, Fa-Jui Tan2 tanfj@dragon.nchu.edu.tw
Publikováno v:
International Journal of Food Microbiology. Sep2014, Vol. 186, p61-67. 7p.