Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Sutanate Saelao"'
Autor:
Kanokwan Thongruck, Sutanate Saelao, Punnanee Sumpavapol, Soottawat Benjakul, Suppasil Maneerat
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 39, Iss 1, Pp 41-47 (2017)
The lactic acid bacteria (LAB) ecology of Kung-Som, a traditional Thai fermented shrimp, was investigated using culture-dependent and culture-independent methods. Kung-Som was fermented at room temperature under anaerobic condition for 7 days using
Externí odkaz:
https://doaj.org/article/da5705cf6bef4bd28ded835498edd3e7
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 38, Iss 4, Pp 413-419 (2016)
This study evaluates the safety of kung-som which was distributed in local markets and using PCR-DGGE technique to identify microflora in kung-som. Lactic acid bacteria (LAB) were found at counts of more than 7 log CFU g-1 in all samples and the to
Externí odkaz:
https://doaj.org/article/2fdff63e42284ae7bb72055eaa5ba0b8
Autor:
Jean-Marc Chobert, Nisit Watthanasakphuban, Suppasil Maneerat, Sutanate Saelao, Kanokwan Thongruck, Sireewan Wiriyagulopas, Thomas Haertlé
Publikováno v:
Food Control
Food Control, Elsevier, 2018, 90, pp.249-258. ⟨10.1016/j.foodcont.2018.03.003⟩
Food Control, Elsevier, 2018, 90, pp.249-258. ⟨10.1016/j.foodcont.2018.03.003⟩
International audience; Tyramine production of 20 strains of lactic acid bacteria and coagulase-negative staphylococci isolated from Thai traditional fermented shrimp (kung-som) was investigated by using chromatographic and molecular methods. Among 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::074cecc1741e7d222026eedc027aeef5
https://hal.inrae.fr/hal-02621623
https://hal.inrae.fr/hal-02621623
Autor:
Sutanate Saelao, Jean-Marc Chobert, Yvan Choiset, Suppasil Maneerat, Sireewan Kaewsuwan, Hanitra Rabesona, Thomas Haertlé
Publikováno v:
Archives of Microbiology
Archives of Microbiology, Springer Verlag, 2017, 199 (4), pp.551-562. ⟨10.1007/s00203-016-1324-3⟩
Archives of Microbiology, Springer Verlag, 2017, 199 (4), pp.551-562. ⟨10.1007/s00203-016-1324-3⟩
Lactococcus lactis KTH0-1S isolated from Thai traditional fermented shrimp (Kung-som) is able to produce heat-stable bacteriocin and inhibits food spoilage bacteria and food-borne pathogens. The inhibitory effect of bacteriocin remained intact after
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85e423052c7d436a43ca5074a35d3150
https://hal.archives-ouvertes.fr/hal-01602616
https://hal.archives-ouvertes.fr/hal-01602616
Publikováno v:
Journal of the American Oil Chemists' Society. 88:619-629
Statistically based experimental designs, based on the Plackett–Burman protocol, were applied to the optimization of biomass and arachidonic acid (ARA) production in Aureispira maritima shake-flask cultures. Tryptone and culture temperature were id
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc6bf426268e6616d60c93b64bea74f0
https://doi.org/10.1007/s11746-010-1710-y
https://doi.org/10.1007/s11746-010-1710-y