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Items: 22

1.

Draft Genome Sequences of Tetragenococcus muriaticus Strains 3MR10-3 and PMC-11-5 Isolated from Thai Fish Sauce during Natural Fermentation.

Chuea-Nongthon C, Rodtong S, Yongsawatdigul J, Steele JL.

Genome Announc. 2017 Apr 13;5(15). pii: e00198-17. doi: 10.1128/genomeA.00198-17.

2.

Quantification of viable bacterial starter cultures of Virgibacillus sp. and Tetragenococcus halophilus in fish sauce fermentation by real-time quantitative PCR.

Udomsil N, Chen S, Rodtong S, Yongsawatdigul J.

Food Microbiol. 2016 Aug;57:54-62. doi: 10.1016/j.fm.2016.01.004. Epub 2016 Jan 19.

PMID:
27052702
3.

Improvement of Fish Sauce Quality by Strain CMC5-3-1: A Novel Species of Staphylococcus sp.

Udomsil N, Rodtong S, Tanasupawat S, Yongsawatdigul J.

J Food Sci. 2015 Sep;80(9):M2015-22. doi: 10.1111/1750-3841.12986. Epub 2015 Aug 7.

PMID:
26256665
4.

Statistical Optimization of the Production of NaCl-Tolerant Proteases by a Moderate Halophile, Virgibacillus sp. SK37.

Sinsuwan S, Jangchud A, Rodtong S, Roytrakul S, Yongsawatdigul J.

Food Technol Biotechnol. 2015 Jun;53(2):136-145.

5.

Detergent-Stable Salt-Activated Proteinases from Virgibacillus halodenitrificans SK1-3-7 Isolated from Fish Sauce Fermentation.

Montriwong A, Rodtong S, Yongsawatdigul J.

Appl Biochem Biotechnol. 2015 May;176(2):505-17. doi: 10.1007/s12010-015-1591-5. Epub 2015 Mar 29.

PMID:
25820449
6.

Gelatinomyces siamensis gen. sp. nov. (Ascomycota, Leotiomycetes, incertae sedis) on bamboo in Thailand.

Sanoamuang N, Jitjak W, Rodtong S, Whalley AJ.

IMA Fungus. 2013 Jul;4(1):71-87. doi: 10.5598/imafungus.2013.04.01.08. Epub 2013 May 14.

7.

Characterization of protein hydrolysis and odor-active compounds of fish sauce inoculated with Virgibacillus sp. SK37 under reduced salt content.

Lapsongphon N, Cadwallader KR, Rodtong S, Yongsawatdigul J.

J Agric Food Chem. 2013 Jul 10;61(27):6604-13. doi: 10.1021/jf4014923. Epub 2013 Jun 26.

PMID:
23768048
8.

Development of a DNA macroarray for simultaneous detection of multiple foodborne pathogenic bacteria in fresh chicken meat.

Kupradit C, Rodtong S, Ketudat-Cairns M.

World J Microbiol Biotechnol. 2013 Dec;29(12):2281-91. doi: 10.1007/s11274-013-1394-1. Epub 2013 Jun 11.

PMID:
23754709
9.

Hydrolytic activity of Virgibacillus sp. SK37, a starter culture of fish sauce fermentation, and its cell-bound proteinases.

Sinsuwan S, Rodtong S, Yongsawatdigul J.

World J Microbiol Biotechnol. 2012 Aug;28(8):2651-9. doi: 10.1007/s11274-012-1075-5. Epub 2012 May 29.

PMID:
22806191
10.

Use of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation.

Udomsil N, Rodtong S, Choi YJ, Hua Y, Yongsawatdigul J.

J Agric Food Chem. 2011 Aug 10;59(15):8401-8. doi: 10.1021/jf201953v. Epub 2011 Jul 12.

PMID:
21710980
11.

A novel subtilase with NaCl-activated and oxidant-stable activity from Virgibacillus sp. SK37.

Phrommao E, Yongsawatdigul J, Rodtong S, Yamabhai M.

BMC Biotechnol. 2011 Jun 9;11:65. doi: 10.1186/1472-6750-11-65.

12.

Evidence of cell-associated proteinases from Virgibacillus sp. SK33 isolated from fish sauce fermentation.

Sinsuwan S, Rodtong S, Yongsawatdigul J.

J Food Sci. 2011 Apr;76(3):C413-9. doi: 10.1111/j.1750-3841.2011.02058.x. Epub 2011 Mar 14.

PMID:
21535808
13.

Identification of novel halotolerant bacillopeptidase F-like proteinases from a moderately halophilic bacterium, Virgibacillus sp. SK37.

Phrommao E, Rodtong S, Yongsawatdigul J.

J Appl Microbiol. 2011 Jan;110(1):191-201. doi: 10.1111/j.1365-2672.2010.04871.x. Epub 2010 Oct 18.

14.

Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds.

Udomsil N, Rodtong S, Tanasupawat S, Yongsawatdigul J.

Int J Food Microbiol. 2010 Jul 15;141(3):186-94. doi: 10.1016/j.ijfoodmicro.2010.05.016. Epub 2010 May 24.

PMID:
20541276
15.

Purification and characterization of a salt-activated and organic solvent-stable heterotrimer proteinase from Virgibacillus sp. SK33 isolated from Thai fish sauce.

Sinsuwan S, Rodtong S, Yongsawatdigul J.

J Agric Food Chem. 2010 Jan 13;58(1):248-56. doi: 10.1021/jf902479k.

PMID:
19938835
16.

Acceleration of Thai fish sauce fermentation using proteinases and bacterial starter cultures.

Yongsawatdigul J, Rodtong S, Raksakulthai N.

J Food Sci. 2007 Nov;72(9):M382-90.

PMID:
18034732
17.

NaCl-activated extracellular proteinase from Virgibacillus sp. SK37 isolated from fish sauce fermentation.

Sinsuwan S, Rodtong S, Yongsawatdigul J.

J Food Sci. 2007 Jun;72(5):C264-9.

PMID:
17995713
18.

Purification and characterization of an N-acetyl-D-galactosamine-specific lectin from the edible mushroom Schizophyllum commune.

Chumkhunthod P, Rodtong S, Lambert SJ, Fordham-Skelton AP, Rizkallah PJ, Wilkinson MC, Reynolds CD.

Biochim Biophys Acta. 2006 Mar;1760(3):326-32. Epub 2006 Feb 20.

PMID:
16507335
19.

Detection and identification of gastrointestinal Lactobacillus species by using denaturing gradient gel electrophoresis and species-specific PCR primers.

Walter J, Tannock GW, Tilsala-Timisjarvi A, Rodtong S, Loach DM, Munro K, Alatossava T.

Appl Environ Microbiol. 2000 Jan;66(1):297-303.

20.

Identification of Lactobacillus isolates from the gastrointestinal tract, silage, and yoghurt by 16S-23S rRNA gene intergenic spacer region sequence comparisons.

Tannock GW, Tilsala-Timisjarvi A, Rodtong S, Ng J, Munro K, Alatossava T.

Appl Environ Microbiol. 1999 Sep;65(9):4264-7.

21.

Derivation of DNA probes for enumeration of a specific strain of Lactobacillus acidophilus in piglet digestive tract samples.

Rodtong S, Dobbinson S, Thode-Andersen S, McConnell MA, Tannock GW.

Appl Environ Microbiol. 1993 Nov;59(11):3871-7.

22.

Differentiation of Lactobacillus strains by ribotyping.

Rodtong S, Tannock GW.

Appl Environ Microbiol. 1993 Oct;59(10):3480-4.

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