Zobrazeno 1 - 10
of 127
pro vyhledávání: '"Chartchai Khanongnuch"'
Autor:
Jirat Wongsanittayarak, Nalapat Leangnim, Kridsada Unban, Chartchai Khanongnuch, Saisamorn Lumyong, Pairote Wongputtisin, Apinun Kanpiengjai
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101353- (2024)
As has been confirmed in our previous study, red onion is a promising source of inulin-fructan, inulin neoseries fructan, and their fructooligosaccharides (FOSs). Short-chain FOSs (SCFOSs) are potential prebiotics as they provide many health promotin
Externí odkaz:
https://doaj.org/article/591b433b559f404aaf4916abe2b04736
Autor:
Jakkrit Aisara, Jirat Wongsanittayarak, Nalapat Leangnim, Kraikrit Utama, Padchanee Sangthong, Woraprapa Sriyotai, Sugunya Mahatheeranont, Suphat Phongthai, Kridsada Unban, Saisamorn Lumyong, Chartchai Khanongnuch, Pairote Wongputtisin, Apinun Kanpiengjai
Publikováno v:
Microbial Cell Factories, Vol 23, Iss 1, Pp 1-15 (2024)
Abstract Background Yeast treatment has been used for purification of fructooligosaccharides (FOSs). However, the main drawback of this approach is that yeast can only partially remove sucrose from crude FOSs. The main objective of this research was
Externí odkaz:
https://doaj.org/article/1c517abee4294e6abab429e6fd99d963
Autor:
Kridsada Unban, Natchanon Muangkajang, Pratthana Kodchasee, Apinun Kanpiengjai, Kalidas Shetty, Chartchai Khanongnuch
Publikováno v:
Microbiology Research, Vol 14, Iss 4, Pp 1969-1983 (2023)
This study evaluated the ability of a yeast strain isolated from traditional fermented tea leaves (Camellia sinensis var. assamica), Miang from northern Thailand, to grow and produce ethanol in the presence of tannin. Among 43 Miang samples, 25 yeast
Externí odkaz:
https://doaj.org/article/0efb995163854078a61d6e181ebc692d
Autor:
Chioma Stella Anyairo, Kridsada Unban, Pairote Wongputtisin, Jiraporn Rojtinnakorn, Kalidas Shetty, Chartchai Khanongnuch
Publikováno v:
Microorganisms, Vol 12, Iss 8, p 1687 (2024)
Among 79 Bacillus spp. isolated from Miang, a fermented tea in north Thailand, 17 Bacillus strains were selected with probiotic potential in Nile tilapia culture based on the capabilities of bacteriocin production and associated antimicrobial activit
Externí odkaz:
https://doaj.org/article/e338c0194c2f4c12a37a9fa5ee8afd6d
Autor:
Somsay Phovisay, Aliyu Dantani Abdullahi, Nang Nwet Noon Kham, Kridsada Unban, Kalidas Shetty, Chartchai Khanongnuch
Publikováno v:
Foods, Vol 13, Iss 13, p 2109 (2024)
Miang is a traditional fermented food made from Assam tea leaves and consumed as a snack. This study investigated the underground Miang fermentation process practiced by the Luar ethnic group in Laos, specifically examining the nutritional compositio
Externí odkaz:
https://doaj.org/article/470a894e12234c3db4902b4d72318821
Autor:
Pannita Anek, Sutita Kumpangcum, Sittiruk Roytrakul, Chartchai Khanongnuch, Chalermpong Saenjum, Kulwadee Phannachet
Publikováno v:
Antibiotics, Vol 13, Iss 6, p 536 (2024)
The rising incidence of extensively drug-resistant (XDR) Klebsiella pneumoniae, including carbapenem- and colistin-resistant strains, leads to the limitation of available effective antibiotics. Miang, known as chewing tea, is produced from Camellia s
Externí odkaz:
https://doaj.org/article/8a960bba5ed54712ac5a70093391d979
Autor:
Varongsiri Kemsawasd, Weeraya Karnpanit, Sirinapa Thangsiri, Pairote Wongputtisin, Apinun Kanpiengjai, Chartchai Khanongnuch, Uthaiwan Suttisansanee, Chalat Santivarangkna, Suwapat Kittibunchakul
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100850- (2024)
This study developed a food-grade fermentation process that efficiently isolated proteins and minerals from shrimp-processing waste (SPW). The in vitro antioxidant and enzyme inhibitory effects of SPW hydrolysates obtained from the fermentation proce
Externí odkaz:
https://doaj.org/article/8f37ea4e8fbf44a4b7a093641144c469
Autor:
Aliyu Dantani Abdullahi, Kridsada Unban, Chalermpong Saenjum, Pratthana Kodchasee, Napapan Kangwan, Hathairat Thananchai, Kalidas Shetty, Chartchai Khanongnuch
Publikováno v:
PLoS ONE, Vol 19, Iss 5, p e0302717 (2024)
Bacterial pathogens have remained a major public health concern for several decades. This study investigated the antibacterial activities of Miang extracts (at non-neutral and neutral pH) against Bacillus cereus TISTR 747, Escherichia coli ATCC 22595
Externí odkaz:
https://doaj.org/article/a3354ed58eff413a922638db61cbcb00
Autor:
Nang Nwet Noon Kham, Somsay Phovisay, Kridsada Unban, Apinun Kanpiengjai, Chalermpong Saenjum, Saisamorn Lumyong, Kalidas Shetty, Chartchai Khanongnuch
Publikováno v:
Foods, Vol 13, Iss 10, p 1469 (2024)
This study investigated the potential of microbial fermentative transforming processes in valorizing the cashew apple by-product into a low-alcohol, health-benefiting beverage. We particularly investigated the use of a non-Saccharomyces yeast, Cyberl
Externí odkaz:
https://doaj.org/article/7c8ec3d7fb44458b9fc6cf5f38fdb09c
Autor:
Somsay Phovisay, Pratthana Kodchasee, Aliyu Dantani Abdullahi, Nang Nwet Noon Kham, Kridsada Unban, Apinun Kanpiengjai, Chalermpong Saenjum, Kalidas Shetty, Chartchai Khanongnuch
Publikováno v:
Foods, Vol 13, Iss 9, p 1335 (2024)
This study focused on isolating tannin-tolerant yeasts from Miang, a fermented tea leaf product collected from northern Laos PDR, and investigating related food applications. From 43 Miang samples, six yeast isolates capable of ethanol production wer
Externí odkaz:
https://doaj.org/article/4142431c4d644f199c39a9f9e9a992b6