Zobrazeno 1 - 10
of 522
pro vyhledávání: '"SAISAMORN LUMYONG"'
Autor:
Rungtiwa Phookamsak, Sinang Hongsanan, Darbhe Jayarama Bhat, Dhanushka N. Wanasinghe, Itthayakorn Promputtha, Nakarin Suwannarach, Jaturong Kumla, Ning Xie, Turki M. Dawoud, Peter E. Mortimer, Jianchu Xu, Saisamorn Lumyong
Publikováno v:
MycoKeys, Vol 104, Iss , Pp 9-50 (2024)
This article presents the results of an ongoing inventory of Ascomycota in Yunnan, China, carried out as part of the research project series “Exploring ascomycete diversity in Yunnan”. From over 100 samples collected from diverse host substrates,
Externí odkaz:
https://doaj.org/article/caeed671636341808e40774d5c05e28f
Publikováno v:
MycoKeys, Vol 103, Iss , Pp 129-165 (2024)
A new genus, Rostrupomyces is established to accommodate Xerocomus sisongkhramensis based on multiple protein-coding genes (atp6, cox3, tef1, and rpb2) analyses of a wide taxon sampling of Boletaceae. In our phylogeny, the new genus was sister to Rub
Externí odkaz:
https://doaj.org/article/00c3f420bb9c4fda8cd8f1f77f8304d1
Autor:
Kritsana Jatuwong, Worawoot Aiduang, Tanongkiat Kiatsiriroat, Wassana Kamopas, Saisamorn Lumyong
Publikováno v:
Microbiology Research, Vol 15, Iss 1, Pp 404-421 (2024)
Biochar and arbuscular mycorrhizal fungi (AMF), a promising environmentally friendly soil enhancer and biostimulant, play a crucial role in sustainable agriculture by influencing soil properties and plant growth. This research investigates the chemic
Externí odkaz:
https://doaj.org/article/280af122b59a4a108b1dadb673fd3cbd
Autor:
Jaturong Kumla, Kritsana Jatuwong, Keerati Tanruean, Surapong Khuna, Sirasit Srinuanpan, Saisamorn Lumyong, Nakarin Suwannarach
Publikováno v:
Mycobiology, Vol 52, Iss 1, Pp 1-12 (2024)
AbstractA new edible wild mushroom species, described herein as Panus sribuabanensis, was collected from local markets and natural forests located in northern Thailand. This species is characterized by its medium to large-sized basidiomata, broadly e
Externí odkaz:
https://doaj.org/article/05ec63e0722046859e0bedcc7be694bb
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
Publikováno v:
MycoKeys, Vol 107, Iss , Pp 351-352 (2024)
Externí odkaz:
https://doaj.org/article/13ac491bf341405d837ce24cf13e6845
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:
Worawoot Aiduang, Kritsana Jatuwong, Thatsanee Luangharn, Praween Jinanukul, Wandee Thamjaree, Thana Teeraphantuvat, Tanut Waroonkun, Saisamorn Lumyong
Publikováno v:
Biomimetics, Vol 9, Iss 6, p 337 (2024)
Mycelium-based green composites (MBCs) represent an eco-friendly material innovation with vast potential across diverse applications. This paper provides a thorough review of the factors influencing the production and properties of MBCs, with a parti
Externí odkaz:
https://doaj.org/article/6be04d02e48a4213b72d36a9c4b132be
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:
Nang Nwet Noon Kham, Somsay Phovisay, Kridsada Unban, Apinun Kanpiengjai, Chalermpong Saenjum, Saisamorn Lumyong, Kalidas Shetty, Chartchai Khanongnuch
Publikováno v:
Journal of Fungi, Vol 10, Iss 4, p 243 (2024)
This study aims to utilize the microbial resources found within Laphet-so, a traditional fermented tea in Myanmar. A total of 18 isolates of thermotolerant yeasts were obtained from eight samples of Laphet-so collected from southern Shan state, Myanm
Externí odkaz:
https://doaj.org/article/eacacaefd383460497d4bf37cf2f5de5