メインコンテンツに移動
- Chamroensaksri, N., et al. (2009). "Salinivibrio siamensis sp. nov., from fermented fish (pla-ra) in Thailand." International journal of systematic and evolutionary microbiology 59(4): 880-885.
- Chamroensaksri, N., et al. (2010). "Gracilibacillus thailandensis sp. nov., from fermented fish (pla-ra)." International journal of systematic and evolutionary microbiology 60(4): 944-948.
- Choorit, W. and P. Prasertsan (1992). "Characterization of proteases produced by newly isolated and identified proteolytic microorganisms from fermented fish (Budu)." World Journal of Microbiology and Biotechnology 8: 284-286.
- Daroonpunt, R., et al. (2016). "Bacillus piscicola sp. nov., isolated from Thai fish sauce (Nam-pla)." International journal of systematic and evolutionary microbiology 66(3): 1151-1155.
- Daroonpunt, R., et al. (2019). "Identification and lipolytic activity of Bacillus and Staphylococcus strains from shrimp paste (Ka-pi)." Journal of Applied Pharmaceutical Science 9(4): 024-029.
- Deatraksa, J., et al. (2018). "Isolation of folate-producing Weissella spp. from Thai fermented fish (Plaa Som Fug)." LWT 89: 388-391.
- Ishibashi, N., et al. (2012). "Purification and characterization of multiple bacteriocins and an inducing peptide produced by Enterococcus faecium NKR-5-3 from Thai fermented fish." Bioscience, biotechnology, and biochemistry 76(5): 947-953.
- Kaewklom, S., et al. (2013). "Control of Listeria monocytogenes on sliced bologna sausage using a novel bacteriocin, amysin, produced by Bacillus amyloliquefaciens isolated from Thai shrimp paste (Kapi)." Food Control 32(2): 552-557.
- Kanjan, P. and P. Sakpetch (2020). "Functional and safety assessment of Staphylococcus simulans PMRS35 with high lipase activity isolated from high salt-fermented fish (Budu) for starter development." Lwt 124: 109183.
- Kanjan, P., et al. (2021). "Quality characteristics of high salt fermented fish sauce (budu) produced using autochthonous Virgibacillus halodenitrificans PS21 and Staphylococcus simulans PMRS35." International Journal of Food Science & Technology 56(8): 4098-4107.
- Kingkaew, E., et al. (2022). "Distribution, cholesterol-lowering and immunomodulation effects of lactic acid bacteria from fermented mussel (Hoi-dong)." Heliyon 8(12).
- Kopermsub, P. and S. Yunchalard (2010). "Identification of lactic acid bacteria associated with the production of plaa-som, a traditional fermented fish product of Thailand." International journal of food microbiology 138(3): 200-204.
- Kumaunang, M., et al. (2019). "Virgibacillus halodenitrificans MSK-10P, a potential protease-producing starter culture for fermented shrimp paste (kapi) production." Journal of Aquatic Food Product Technology 28(8): 877-890.
- Marui, J., et al. (2015). "Culture-independent bacterial community analysis of the salty-fermented fish paste products of Thailand and Laos." Bioscience of Microbiota, Food and Health 34(2): 45-52.
- Paludan-Müller, C., et al. (1999). "Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation." International Journal of Food Microbiology 46(3): 219-229.
- Paludan-Müller, C., et al. (2002). "Fermentation and microflora of plaa-som, a Thai fermented fish product prepared with different salt concentrations." International Journal of Food Microbiology 73(1): 61-70.
- Paludan‐Müller, C., et al. (2002). "Genotypic and phenotypic characterization of garlic‐fermenting lactic acid bacteria isolated from som‐fak, a Thai low‐salt fermented fish product." Journal of Applied Microbiology 92(2): 307-314.
- Phithakpol, B., et al. (1995). The traditional fermented foods of Thailand, ASEAN Food Handling Bureau Kuala Lumpur.
- Phuengjayaem, S., et al. (2023). "Genome sequences and functional analysis of Levilactobacillus brevis LSF9-1 and Pediococcus acidilactici LSF1-1 from fermented fish cake (Som-fak) with gamma-aminobutyric acid (GABA) production." Functional & Integrative Genomics 23(2): 158.
- Phupaboon, S., et al. (2023). "Molecular and biotechnological characteristics of proteolytic activity from Streptococcus thermophilus as a proteolytic lactic acid bacteria to enhance protein-derived bioactive peptides." AIMS microbiology 9(4): 591.
- Pongsetkul, J., et al. (2018). "Bacillus subtilis K‐C3 isolated from Thai salted shrimp paste (Kapi): Its extracellular enzymes and use as a starter culture in Kapi production." Journal of Food Biochemistry 42(6): e12649.
- Rodpai, R., et al. (2021). "Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand." PLoS One 16(1): e0245227.
- Saithong, P., et al. (2010). "Use of a starter culture of lactic acid bacteria in plaa-som, a Thai fermented fish." Journal of bioscience and bioengineering 110(5): 553-557.
- Sawa, N., et al. (2012). "Isolation and characterization of enterocin W, a novel two-peptide lantibiotic produced by Enterococcus faecalis NKR-4-1." Applied and environmental microbiology 78(3): 900-903.
- Shompoosang, S., et al. (2022). "Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method." Food Science and Technology Research 28(1): 95-103.
- Shompoosang, S., et al. (2019). "Effect of proteolytic bacteria on texture and colour quality of khanom‐jeen, traditional Thai fermented rice noodles." Letters in Applied Microbiology 69(5): 339-345.
- Sitdhipol, J., et al. (2013). "Idiomarina piscisalsi sp. nov., from fermented fish (pla-ra) in Thailand." The Journal of general and applied microbiology 59(5): 385-391.
- Srionnual, S., et al. (2007). "Weissellicin 110, a newly discovered bacteriocin from Weissella cibaria 110, isolated from plaa-som, a fermented fish product from Thailand." Applied and Environmental Microbiology 73(7): 2247-2250.
- Sumpavapol, P., et al. (2010). "Bacillus siamensis sp. nov., isolated from salted crab (poo-khem) in Thailand." International journal of systematic and evolutionary microbiology 60(10): 2364-2370.
- Suzuki, M., et al. (1987). "Identification of yeasts isolated from fermented foods and related materials in Thailand." The Journal of General and Applied Microbiology 33(2): 205-219.
- Tanamool, V., et al. (2019). "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)." Food Science and Technology 40(2): 483-490.
- Tanasupawat, S., et al. (2010). "Identification of moderately halophilic bacteria from Thai fermented fish (pla-ra) and proposal of Virgibacillus siamensis sp. nov." The Journal of general and applied microbiology 56(5): 369-379.
- Tanasupawat, S., et al. (2007). "Piscibacillus salipiscarius gen. nov., sp. nov., a moderately halophilic bacterium from fermented fish (pla-ra) in Thailand." International journal of systematic and evolutionary microbiology 57(7): 1413-1417.
- Tanasupawat, S., et al. (1998). "Lactic acid bacteria found in fermented fish in Thailand." The Journal of general and applied microbiology 44(3): 193-200.
- Tanasupawat, S., et al. (2000). "Lactobacillus acidipiscis sp. nov. and Weissella thailandensis sp. nov., isolated from fermented fish in Thailand." International Journal of Systematic and Evolutionary Microbiology 50(4): 1479-1485.
- Techo, S., et al. (2019). "Characterization and antibacterial activity against Helicobacter pylori of lactic acid bacteria isolated from Thai fermented rice noodle." Probiotics and Antimicrobial Proteins 11: 92-102.
- THONGSANIT, J., et al. (2002). "Characterization and identification of Tetragenococcus halophilus and Tetragenococcus muriaticus strains from fish sauce (Nam-pla)." Japanese journal of lactic acid bacteria 13(1): 46-52.
- Thongthai, C., et al. (1992). "Isolation and characterization of an extremely halophilic archaeobacterium from traditionally fermented Thai fish sauce (nam pla)." Letters in Applied Microbiology 14(3): 111-114.
- Wilaipun, P., et al. (2008). "Identification of the nukacin KQU-131, a new type-A (II) lantibiotic produced by Staphylococcus hominis KQU-131 isolated from Thai fermented fish product (Pla-ra)." Bioscience, biotechnology, and biochemistry 72(8): 2232-2235.
- Woraprayote, W., et al. (2023). "Bacteriocinogenic lactic acid bacteria from Thai fermented foods: potential food applications." Food Bioscience 52: 102385.
- Yachai, M., et al. (2008). "Halobacterium piscisalsi sp. nov., from fermented fish (pla-ra) in Thailand." International journal of systematic and evolutionary microbiology 58(9): 2136-2140.