Related references
Note: Only part of the references are listed.Microbiological safety and microbiota of Kapi, Thai traditional fermented shrimp paste, from different sources
Ayaka Nakamura et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics
Patrycja Cichonska et al.
MICROORGANISMS (2022)
Probiogenomic analysis and safety assessment of Bacillus isolates using Omics approach in combination with In-vitro
Gauri Khullar et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Fermented Foods, Health and the Gut Microbiome
Natasha K. Leeuwendaal et al.
NUTRIENTS (2022)
Backslopping Time, Rinsing of the Grains During Backslopping, and Incubation Temperature Influence the Water Kefir Fermentation Process
David Laureys et al.
FRONTIERS IN MICROBIOLOGY (2022)
Characterisation of Lactobacillus plantarum of Dairy-Product Origin for Probiotic Chevre Cheese Production
Achirawit Ngamsomchat et al.
FOODS (2022)
Identification of gamma-aminobutyric acid (GABA)-producing lactic acid bacteria from plant-based Thai fermented foods and genome analysis of Lactobacillus brevis GPB7-4
Amnat Pakdeeto et al.
SCIENCEASIA (2022)
Health promoting effects of fermented foods against cancer: an updated concise review
Periyanaina Kesika et al.
FOOD SCIENCE AND TECHNOLOGY (2022)
Lactobacillus paraplantarum L34b-2 derived from fermented food improves the growth, disease resistance and innate immunity in Pangasius bocourti
Ratchanu Meidong et al.
AQUACULTURE (2021)
Physicochemical and sensory properties of terasi (an Indonesian fermented shrimp paste) produced using Lactobacillus plantarum and Bacillus amyloliquefaciens
Asep A. Prihanto et al.
MICROBIOLOGICAL RESEARCH (2021)
Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand
Rutchanee Rodpai et al.
PLOS ONE (2021)
Screening of GABA-Producing Lactic Acid Bacteria from Thai Fermented Foods and Probiotic Potential of Levilactobacillus brevis F064A for GABA-Fermented Mulberry Juice Production
Jirapat Kanklai et al.
MICROORGANISMS (2021)
Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues
Chrysa Voidarou et al.
FOODS (2021)
Antioxidant Potential and Cytotoxic Effect of Isoflavones Extract from Thai Fermented Soybean (Thua-Nao)
Kanokwan Kulprachakarn et al.
MOLECULES (2021)
Characterization and comparative genomic analysis of gamma-aminobutyric acid (GABA)-producing lactic acid bacteria from Thai fermented foods
Sukanya Phuengjayaem et al.
BIOTECHNOLOGY LETTERS (2021)
Bacterial composition changes and volatile compounds during the fermentation of shrimp paste: Dynamic changes of microbial communities and flavor composition
Hongxia Che et al.
FOOD BIOSCIENCE (2021)
Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota
Mohamed Mannaa et al.
FOODS (2021)
Screening of Probiotic Lactic Acid Bacteria Isolated from Fermented Pak-Sian for Use as a Starter Culture
Supaporn Pumriw et al.
CURRENT MICROBIOLOGY (2021)
Isolation, identification and potential probiotic characterization of lactic acid bacteria from Thai traditional fermented food
Sunisa Suwannaphan
AIMS MICROBIOLOGY (2021)
Screening and characterisation of gamma-aminobutyric acid (GABA) producing lactic acid bacteria isolated from Thai fermented fish (Plaa-som) in Nong Khai and its application in Thai fermented vegetables (Som-pak)
Varavut Tanamool et al.
FOOD SCIENCE AND TECHNOLOGY (2020)
Contaminated Bacillus cereus in Lao and Thai fermented soybean “Tua Nao”
Yasuhiro INATSU et al.
JARQ-JAPAN AGRICULTURAL RESEARCH QUARTERLY (2020)
Investigation of Kokumi Substances and Bacteria in Thai Fermented Freshwater Fish (Pla-ra)
Apiniharn Phewpan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Microbial diversity during processing of Thai traditional fermented shrimp paste, determined by next generation sequencing
Apiniharn Phewpan et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Traditional fermented foods with anti-aging effect: A concentric review
Gitishree Das et al.
FOOD RESEARCH INTERNATIONAL (2020)
Psychobiotic Effects of Multi-Strain Probiotics Originated from Thai Fermented Foods in a Rat Model
Vijitra Luang-In et al.
FOOD SCIENCE OF ANIMAL RESOURCES (2020)
Bacterial compositions of indigenous Lanna (Northern Thai) fermented foods and their potential functional properties
Chonthicha Pakwan et al.
PLOS ONE (2020)
Characterization and Antibacterial Activity Against Helicobacter pylori of Lactic Acid Bacteria Isolated from Thai Fermented Rice Noodle
Sujitra Techo et al.
PROBIOTICS AND ANTIMICROBIAL PROTEINS (2019)
Bacillus salacetis sp. nov., a slightly halophilic bacterium from Thai shrimp paste (Ka-pi)
Rungsima Daroonpunt et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2019)
Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease
Eirini Dimidi et al.
NUTRIENTS (2019)
Health benefits of fermented foods
Nevin Sanlier et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)
Identification and in vitro assessment of potential probiotic characteristics and antibacterial effects of Lactobacillus plantarum subsp. plantarum SKI19, a bacteriocinogenic strain isolated from Thai fermented pork sausage
Viengvilaiphone Botthoulath et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)
The use of PCA, FA, CA for the evaluation of vegetable juices processed by lactic acid fermentation
J. KAROVIČOVÁ et al.
CZECH JOURNAL OF FOOD SCIENCES (2018)
Fermented Foods as a Dietary Source of Live Organisms
Shannon Rezac et al.
FRONTIERS IN MICROBIOLOGY (2018)
Impact of Fermented Foods on Human Cognitive Function-A Review of Outcome of Clinical Trials
Bhagavathi Sundaram Sivamaruthi et al.
SCIENTIA PHARMACEUTICA (2018)
Thai Fermented Foods as a Versatile Source of Bioactive Microorganisms-A Comprehensive Review
Bhagavathi Sundaram Sivamaruthi et al.
SCIENTIA PHARMACEUTICA (2018)
Lactobacillus futsaii CS3, a New GABA-Producing Strain Isolated from Thai Fermented Shrimp (Kung-Som)
Chatthaphisuth Sanchart et al.
INDIAN JOURNAL OF MICROBIOLOGY (2017)
Proteolysis during fermentation of Suanyu as a traditional fermented fish product of China
Weixin Wang et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2017)
Microbiological and chemical changes of shrimp Acetes vulgaris during Kapi production
Jaksuma Pongsetkul et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)
A novel probiotic Bacillus siamensis B44v isolated from Thai pickled vegetables (Phak-dong) for potential use as a feed supplement in aquaculture
Ratchanu Meidong et al.
JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY (2017)
Enhancement of gamma-aminobutyric acid (GABA) levels using an autochthonous Lactobacillus futsaii CS3 as starter culture in Thai fermented shrimp (Kung-Som)
Chatthaphisuth Sanchart et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2017)
Inhibition of Staphylococcus aureus in vitro by bacteriocinogenic Lactococcus lactis KTH0-1S isolated from Thai fermented shrimp (Kung-som) and safety evaluation
Sutanate Saelao et al.
ARCHIVES OF MICROBIOLOGY (2017)
Evaluation of factors that influence the L-glutamic and γ-aminobutyric acid production during Hericium erinaceus fermentation by lactic acid bacteria
Sasimar Woraharn et al.
CYTA-JOURNAL OF FOOD (2016)
Evaluation of factors that influence the L-glutamic and γ-aminobutyric acid production during Hericium erinaceus fermentation by lactic acid bacteria
Sasimar Woraharn et al.
CYTA-JOURNAL OF FOOD (2016)
Technological and safety properties of newly isolated GABA-producing Lactobacillus futsaii strains
C. Sanchart et al.
JOURNAL OF APPLIED MICROBIOLOGY (2016)
Use of γ-aminobutyric acid producing lactic acid bacteria as starters to reduce biogenic amines and cholesterol in Thai fermented pork sausage (Nham) and their distribution during fermentation
Duangpom Kantachote et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Exopolysaccharide-producing isolates from Thai milk kefir and their antioxidant activities
Vijitra Luang-In et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Development of fermented Hericium erinaceus juice with high content of L-glutamine and L-glutamic acid
Sasimar Woraharn et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)
Characterization and in vitro biological activities of Thai traditional fermented shrimp pastes
Thanyaporn Kleekayai et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Changes in antioxidant activities and physicochemical properties of Kapi, a fermented shrimp paste, during fermentation
Nandhsha Faithong et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)
Development of a defined starter culture mixture for the fermentation of sato, a Thai rice-based alcoholic beverage
Ampa Luangkhlaypho et al.
SCIENCEASIA (2014)
Screening and kinetics of glutaminase and glutamate decarboxylase producing lactic acid bacteria from fermented Thai foods
Sasimar Woraharn et al.
FOOD SCIENCE AND TECHNOLOGY (2014)
Exploitation of vegetables and fruits through lactic acid fermentation
Raffaella Di Cagno et al.
FOOD MICROBIOLOGY (2013)
Enhancement of γ-aminobutyric acid (GABA) in Nham (Thai fermented pork sausage) using starter cultures of Lactobacillus namurensis NH2 and Pediococcus pentosaceus HN8
Anussara Ratanaburee et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)
Selection of -aminobutyric acid-producing lactic acid bacteria and their potential as probiotics for use as starter cultures in Thai fermented sausages (Nham)
Anussara Ratanaburee et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2013)
Enhancement of γ-aminobutyric acid in a fermented red seaweed beverage by starter culture Lactobacillus plantarum DW12
Anussara Ratanaburee et al.
ELECTRONIC JOURNAL OF BIOTECHNOLOGY (2011)
Purification and characterization of a halotolerant serine proteinase from thermotolerant Bacillus licheniformis RKK-04 isolated from Thai fish sauce
Yoichi Toyokawa et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2010)
Isolation and characterization of acid-sensitive Lactobacillus plantarum with application as starter culture for Nham production
Pornpan Jaichumjai et al.
FOOD MICROBIOLOGY (2010)
Identification of lactic acid bacteria associated with the production of plaa-som, a traditional fermented fish product of Thailand
Phikunthong Kopermsub et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
Use of a starter culture of lactic acid bacteria in plaa-som, a Thai fermented fish
Pramuan Saithong et al.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2010)
Genotypic and phenotypic characterization of Lactobacillus plantarum strains isolated from Thai fermented fruits and vegetables
Winee Tanganurat et al.
JOURNAL OF BASIC MICROBIOLOGY (2009)
Improving antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste through prolonged fermentation
Ernestina M. Peralta et al.
FOOD CHEMISTRY (2008)
Isolation of Bacillus spp. from Thai fermented soybean (Thua-nao):: screening for aflatoxin B1 and ochratoxin A detoxification
A. Petchkongkaew et al.
JOURNAL OF APPLIED MICROBIOLOGY (2008)
Identification of proteolytic bacteria from Thai traditional fermented foods and their allergenic reducing potentials
P. Phromraksa et al.
JOURNAL OF FOOD SCIENCE (2008)
Properties and acceptability of Som-fug, a Thai fermented fish mince, inoculated with lactic acid bacteria starters
Siriporn Riebroya et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2008)
Enterococcus camelliae sp nov., isolated from fermented tea leaves in Thailand
Sirapan Sukontasing et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2007)
Identification of lactic acid bacteria from fermented tea leaves (miang) in Thailand and proposals of Lactobacillus thailandensis sp nov., Lactobacillus camelliae sp nov., and Pediococcus siamensis sp nov.
Somboon Tanasupawat et al.
JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY (2007)
Characterization of γ-glutamyl hydrolase produced by Bacillus sp isolated from Thai Thua-nao
Orawan Chunhachart et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2006)
Characterization of Bacillus subtilis strains in Thua nao, a traditional fermented soybean food in northern Thailand
Y. Inatsu et al.
LETTERS IN APPLIED MICROBIOLOGY (2006)
Physical properties and microstructure of commercial Som-fug, a fermented fish sausage
S Riebroy et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2005)
Some characteristics of commercial Som-fug produced in Thailand
S Riebroy et al.
FOOD CHEMISTRY (2004)
An overview of small-scale food fermentation technologies in developing countries with special reference to Thailand: scope for their improvement
R Valyasevi et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2002)
Share Paper
