Kantachote, D., Kowpong, K., Charernjiratrakul, W., Pengnoo, A.
The numbers of lactic acid bacteria (LAB) and yeasts that were present during a wild forest noni (Morinda coreia Ham) fermentation, the changes in its physico-chemical properties and levels of...
Kantachote, D., Charernjiratrakul, W., Noparatnaraporn, N., Oda, K.
Sulfur oxidizing bacteria (SOB) were isolated and tested in order to remove sulfide from high sulfate wastewater to reduce the amount of hydrogen sulfide (H2S) in the produced biogas. A promising SOB...
Malawach, T., Kantachote, D., Charernjiratrakul, W.
A total of 306 isolates of lactic acid bacteria were isolated from 250 samples of piglet faeces. The strains were investigated for preliminary probiotic properties based on their stability in bile...
Thermotolerant yeasts and application for ethanol production (2007)
To-on, N., Charernjiratrakul, W., Dissara, Y.
A total of 70 thermotolerant yeast strains were isolated at 40oC from 145 samples including fruit, leaves, flowers, soils and oil-palm fruits. Six isolates showed maximum growth at 40oC within 18 h....
Probiotic lactic acid bacteria for applications in vegetarian food products (2007)
Charernjiratrakul, W., Kantachote, D., Vuddhakul, V.
Total of 225 isolates of lactic acid bacteria were isolated from 152 samples of various fermented foods. The strains were investigated for their probiotic properties based on stability in bile salt...
Characteristics of fermented plant beverages in southern Thailand (2005)
Kantachote, D., Charernjiratrakul, W., Asavaroungpipop, N.
The characteristics of fermented plant beverages based on a sensory test, physico-chemical properties, enumeration of microorganisms present and their microbiological quality were investigated. A...
Screening of probiotic lactic acid bacteria from Thai fermented foods for human. (2004)
Kantachote, D., Charernjiratrakul, W.
Total of 327 strains of lactic acid bacteria were isolated from 179 samples of various Thai fermented foods. The strains were investigated for their probiotic properties based on stability in bile...
A total of 212 isolates of lactic acid bacteria was isolated from 329 samples of southern Thailand traditional fermented food. They were identified as 198 isolates of Lactobacillus and 14 isolates of...