Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Vethachai Plengvidhya"'
Autor:
Narongrit Jaipolsaen, Siwat Sangsritavong, Tanaporn Uengwetwanit, Pacharaporn Angthong, Vethachai Plengvidhya, Wanilada Rungrassamee, Saowaluck Yammuenart
Publikováno v:
Frontiers in Microbiology, Vol 12 (2022)
Forage preservation for livestock feeding is usually done by drying the plant material and storing it as hay or ensiling it into silage. During the ensiling process, the pH in the system is lowered by the activities of lactic acid-producing bacteria
Externí odkaz:
https://doaj.org/article/e6e6ca8c73a1484cabde927c49c5c49c
Autor:
Kattareeya Taja, Siwat Sangsritavong, Soparak Khemarach, Saowaluck Yammuen-art, Kittima Kongtong, Ittiphon Phaopaisal, Vethachai Plengvidhya
Background: Napier grass Pakchong 1 is used as a fodder crop in Southeast Asia. Unfortunately, its fermentation for silage production is challenging owing to the low dry mass content and epiphytic lactic acid bacteria. Here, Lactobacillus plantarum B
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dcf609c67add2dab1e4360957c43b605
https://doi.org/10.21203/rs.3.rs-18658/v1
https://doi.org/10.21203/rs.3.rs-18658/v1
Autor:
Wanilada Rungrassamee, Vethachai Plengvidhya, Amonlaya Tosukhowong, Nitsara Karoonuthaisiri, Amornpan Klanchui, Sawarot Maibunkaew
Publikováno v:
Journal of microbiological methods. 91(3)
To improve the quality and safety of food products, there is a need in the food industry for a reliable method for simultaneously monitoring multiple bacterial strains. Microarray technology is a high-throughput screening approach that can provide an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::375edf3cc35d7affca53a71256a7a73b
https://pubmed.ncbi.nlm.nih.gov/23022427
https://pubmed.ncbi.nlm.nih.gov/23022427
Autor:
Asawin Meechai, Porntip Chiewchankaset, Vethachai Plengvidhya, Amornpan Klanchui, Peter Kurdi, Yanee Srimarut
Publikováno v:
Journal of biotechnology. 162(2-3)
In this study, a systematic strategy is presented, which identifies auxotrophic starters for the popular Thai fermented sausage product, called Nham, using a genome-scale metabolic model. A published genome-scale model of Lactobacillus plantarum WCFS
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e03eb0870323d0ab28c6d6bd90d8667d
https://pubmed.ncbi.nlm.nih.gov/23010606
https://pubmed.ncbi.nlm.nih.gov/23010606
Autor:
Pattanop Kanokratana, Sithichoke Tangphatsornruang, Vethachai Plengvidhya, Thidarat Nimchua, Lily Eurwilaichitr, Ukrit Rattanachomsri, Benjarat Bunterngsook, Tanaporn Uengwetwanit, Verawat Champreda
Publikováno v:
Microbial ecology. 61(3)
A primary tropical peat swamp forest is a unique ecosystem characterized by long-term accumulation of plant biomass under high humidity and acidic water-logged conditions, and is regarded as an important terrestrial carbon sink in the biosphere. In t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b200af9d29cea514c80d8caa27e6457e
https://pubmed.ncbi.nlm.nih.gov/21057783
https://pubmed.ncbi.nlm.nih.gov/21057783
Autor:
Ruud Valyasevi, Sanit Kamdee, Plearnpis Luxananil, Ruangurai Promchai, Vethachai Plengvidhya, Wonnop Visessanguan, Srianant Wanasen, Preenapa Thepkasikul
Publikováno v:
International journal of food microbiology. 129(3)
The use of Lactobacillus plantarum BCC 9546 (LpBCC9546) as a starter culture for Nham, a traditional Thai fermented pork sausage ensures product quality and consistency. However, no direct evidence has confirmed the growth of this starter during Nham
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::630487e3b25c6c674d605d124d034ccf
https://pubmed.ncbi.nlm.nih.gov/19157611
https://pubmed.ncbi.nlm.nih.gov/19157611
Publikováno v:
Applied and environmental microbiology. 73(23)
Previous studies using traditional biochemical identification methods to study the ecology of commercial sauerkraut fermentations revealed that four species of lactic acid bacteria, Leuconostoc mesenteroides, Lactobacillus plantarum, Pediococcus pent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ccbaa582e52364a5eeca443e28765d7d
https://pubmed.ncbi.nlm.nih.gov/17921264
https://pubmed.ncbi.nlm.nih.gov/17921264
Autor:
Jeerayut Chaijaruwanich, Sithichoke Tangphatsornruang, Satoshi Tabata, Tayvich Vorapreeda, Sudarat Dulsawat, Sanjukta Subudhi, Supapon Cheevadhanarak, Duangjai Sangsrakru, Asawin Meechai, Vethachai Plengvidhya, Wattana Jeamton, Juntima Chanprasert, Morakot Tanticharoen, Kalyanee Paithoonrangsarid, Somvong Tragoonrung, Chinae Thammarongtham, Amornpan Klanchui, Apiradee Hongsthong, Marasri Ruengjitchatchawalya, Takakazu Kaneko, Chiraphan Khannapho, Kanthida Kusonmano, Peerada Prommeenate, Apiluck Musigkain, Sissades Tongsima, Warunee Kaewngam, Vasunun Chumchua, Jittisak Senachak
Publikováno v:
Standards in Genomic Sciences
Arthrospira platensis is a cyanobacterium that is extensively cultivated outdoors on a large commercial scale for consumption as a food for humans and animals. It can be grown in monoculture under highly alkaline conditions, making it attractive for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7fcde253e1f6be9efd906285b7b03ddb