Zobrazeno 1 - 10
of 144
pro vyhledávání: '"Ekachai CHUKEATIROTE"'
Autor:
Andriy Synytsya, Jutamart Monkai, Roman Bleha, Anna Macurkova, Tomas Ruml, Juhee Ahn, Ekachai Chukeatirote
Publikováno v:
Asian Pacific Journal of Tropical Biomedicine, Vol 7, Iss 3, Pp 257-261 (2017)
Objective: To evaluate the in vitro antimicrobial property of three different partitioned extracts (petroleum ether, ethanol and water) prepared from some fungal mycelia. Methods: Seven fungal mycelia were prepared, initially extracted with acidified
Externí odkaz:
https://doaj.org/article/e6ab63eb26734a52b1d850651e1312b3
Autor:
Novi Arfarita, Ekachai Chukeatirote
Publikováno v:
Journal of Biological Researches, Vol 21, Iss 1, Pp 18-23 (2016)
Total of 117 bacterial strains were isolated from terasi samples and 69% of isolates (71) could perform distinctive proteolytic activity that related to the ability to produce protease enzymes. Their proteolytic activity was further tested using spot
Externí odkaz:
https://doaj.org/article/d583a7d6b95b40e7bc4580d56e5ccb8e
Autor:
Ekachai Chukeatirote
Publikováno v:
Journal of Ethnic Foods, Vol 2, Iss 3, Pp 115-118 (2015)
Thua nao is a traditionally fermented food in Thailand. It is manufactured by fermenting cooked soybeans with naturally occurring microbes. There are also similar products including natto in Japan, kinema in India, and chongkukjang in Korea. In Thail
Externí odkaz:
https://doaj.org/article/705887f1e6df46bf9b389653faa10949
Autor:
Ekachai Chukeatirote
Publikováno v:
Maejo International Journal of Science and Technology, Vol 3, Iss 02, Pp 269-276 (2009)
Thua nao is a Thai traditional fermented soya bean product with distinct flavour and aroma. This study was carried out to screen the potential protease-producing bacteria during the fermentation process. Of 171 strains, there were 169 bacterial isola
Externí odkaz:
https://doaj.org/article/6959ae2e2298486d91a39c539bcc93cb
Autor:
Ekachai Chukeatirote
Publikováno v:
Maejo International Journal of Science and Technology, Vol 3, Iss 01, Pp 212-221 (2009)
In this study, crude extracts of Pueraria mirifica, Butea superba and Mucuna macrocarpa were prepared using sequential extraction with three different solvents (hexane, ethyl acetate and methanol). The extracts obtained were then used to test for the
Externí odkaz:
https://doaj.org/article/ae004d72a45d4f41a82566ed63ac0387
Autor:
Asha DISSANAYAKE, Wei ZHANG, Xinghong LI, Ying ZHOU, Thilini CHETHANA, Ekachai CHUKEATIROTE, Kevin HYDE, Jiye YAN, Guozhen ZHANG, Wensheng ZHAO
Publikováno v:
Phytopathologia Mediterranea, Vol 54, Iss 2 (2015)
The Botryosphaeriaceae represents an important, cosmopolitan family of pathogens infecting woody plants. Grapevines (Vitis vinifera) suspected of being affected by Botryosphaeria dieback were collected from different Provinces of China and several Bo
Externí odkaz:
https://doaj.org/article/e08588f763d24109b323ca1bad5f43d7
Autor:
Ekachai Chukeatirote
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 26, Iss 3, Pp 403-409 (2005)
The database of Candida albicans genome was screened to investigate the relationship between tRNA genes and retrotransposons. The results showed that, among 34 distinct families of LTR retrotransposons identified, only the beta element appeared to pr
Externí odkaz:
https://doaj.org/article/6c5b99e022144530a590f26406cb2df4
Autor:
Ekachai Chukeatirote
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 26, Iss 4, Pp 569-575 (2004)
In this study, the database of Candida albicans genome was screened to investigate the relationship between tRNA genes and retrotransposons. The results showed that, among 34 distinct families of LTR retrotransposons identified, only the beta element
Externí odkaz:
https://doaj.org/article/40c4d250bde148f6873acba94a56f0ee
Autor:
Ekachai Chukeatirote
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 25, Iss 2, Pp 275-282 (2003)
Probiotics (Greek: for life) are commonly defined as mono- or mixed cultures of live microbes that, when applied to animal or human, possess a beneficial effect on health of the host. These beneficial effects include disease treatment and prevention
Externí odkaz:
https://doaj.org/article/4b785b53475b491caa85c8d24e520846
Publikováno v:
Food Science and Biotechnology. 32:203-208