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Suranaree University of Technology
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Institutes
Institute of Agricultural Technology
School of Food Technology
วิทยานิพนธ์ (Thesis)
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Issue Date
Title
Author(s)
2008
Role of lactic acid bacteria on chemical compositions of fish sauce
Natteewan Udomsil
2012
Role of VIRGIBACILLUS SP. SK37 and its proteinase on odor-active compounds of fish sauce under reduced salt content and antioxidant pertides
Nawaporn Lapsongphom
2011
Selection and identification of extremely halophilic bacteria producing proteinases and volatile compounds in fish sauce
Sirinya Pongjanla
2010
Characterization of proteinases, proteinase genes, and genome of virgibacillus sp. SK37 isolated from thai fish sauce
Ekkarat Phrommao
2014
Molecular-based techniques for quantification of starter cultures and monitoring of microbial profiles and their roles in fish sauce fermentation
Natteewan Udomsil
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Author
2
Natteewan Udomsil
1
Ekkarat Phrommao
1
Nawaporn Lapsongphom
1
Sirinya Pongjanla
Subject
1
Amino acids--Analysis
1
Antioxidant peptide
1
bacteria
1
Combined cultures
1
Extremely alophilic bacteria
1
Fermentation
1
Fish sauce--Fermentation
1
Genome sequence
1
Lactic acid
1
Microorganisms in food
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2008
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2012
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2014
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