Safety evaluation and bacterial community of kung-som using PCR-DGGE technique
Sutanate Saelao, Sireewan Keasuwan, Soottawat Benjakul, Suppasil Maneerat
Published in Wārasān Songkhlā Nakharin (01.08.2016)
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Published in Wārasān Songkhlā Nakharin (01.08.2016)
Journal Article
Monitoring of changes in lactic acid bacteria during production of Thai traditional fermented shrimp (Kung-Som) by culturing method and PCR-DGGE technique
Kanokwan Thongruck, Sutanate Saelao, Punnanee Sumpavapol, Soottawat Benjakul, Suppasil Maneerat
Published in Wārasān Songkhlā Nakharin (01.02.2017)
Published in Wārasān Songkhlā Nakharin (01.02.2017)
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Journal Article
Reduction of tyramine accumulation in Thai fermented shrimp (kung-som) by nisin Z-producing Lactococcus lactis KTH0-1S as starter culture
Saelao, Sutanate, Maneerat, Suppasil, Thongruck, Kanokwan, Watthanasakphuban, Nisit, Wiriyagulopas, Sireewan, Chobert, Jean-Marc, Haertlé, Thomas
Published in Food control (01.08.2018)
Published in Food control (01.08.2018)
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Journal Article
Inhibition of Staphylococcus aureus in vitro by bacteriocinogenic Lactococcus lactis KTH0-1S isolated from Thai fermented shrimp (Kung-som) and safety evaluation
Saelao, Sutanate, Maneerat, Suppasil, Kaewsuwan, Sireewan, Rabesona, Hanitra, Choiset, Yvan, Haertlé, Thomas, Chobert, Jean-Marc
Published in Archives of microbiology (01.05.2017)
Published in Archives of microbiology (01.05.2017)
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Journal Article