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Browsing by Author Kalidas Shetty

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Showing results 3 to 13 of 13 < previous 
Issue DateTitleAuthor(s)
1-Feb-2022Enterococci as Dominant Xylose Utilizing Lactic Acid Bacteria in Eri Silkworm Midgut and the Potential Use of Enterococcus hirae as Probiotic for Eri CultureKridsada Unban; Augchararat Klongklaew; Pratthana Kodchasee; Punnita Pamueangmun; Kalidas Shetty; Chartchai Khanongnuch
1-Jun-2021Improvement of enantiomeric l-lactic acid production from mixed hexose-pentose sugars by coculture of enterococcus mundtii wx1 and lactobacillus rhamnosus scj9Augchararat Klongklaew; Kridsada Unban; Apinun Kanpiengjai; Pairote Wongputtisin; Punnita Pamueangmun; Kalidas Shetty; Chartchai Khanongnuch
29-Jul-2021Improving Health Targeted Food Quality of Blackberry: Pear Fruit Synergy Using Lactic Acid Bacterial FermentationNicholas Pucel; Dipayan Sarkar; Ronald G. Labbe; Chartchai Khanongnuch; Kalidas Shetty
1-Jun-2022Lactic acid bacteria based fermentation strategy to improve phenolic bioactive-linked functional qualities of select chickpea (Cicer arietinum L.) varietiesAugchararat Klongklaew; Kolawole Banwo; Pornpimon Soodsawaeng; Ashish Christopher; Chartchai Khanongnuch; Dipayan Sarkar; Kalidas Shetty
14-Jul-2020Microbial Community Dynamics During the Non-filamentous Fungi Growth-Based Fermentation Process of Miang, a Traditional Fermented Tea of North Thailand and Their Product CharacterizationsKridsada Unban; Nuttapong Khatthongngam; Thanawat Pattananandecha; Chalermpong Saenjum; Kalidas Shetty; Chartchai Khanongnuch
1-Jun-2021Microbial dynamics-linked properties and functional metabolites during Miang fermentation using the filamentous fungi growth-based processPratthana Kodchasee; Kamphon Nain; Aliyu Dantani Abdullahi; Kridsada Unban; Chalermpong Saenjum; Kalidas Shetty; Chartchai Khanongnuch
1-May-2019Nutritional biotransformation in traditional fermented tea (Miang) from north Thailand and its impact on antioxidant and antimicrobial activitiesKridsada Unban; Nuttapong Khatthongngam; Kalidas Shetty; Chartchai Khanongnuch
1-Sep-2021Probiotic and antioxidant properties of lactic acid bacteria isolated from indigenous fermented tea leaves (Miang) of north thailand and promising application in synbiotic formulationKridsada Unban; Wirunya Chaichana; Sasitorn Baipong; Aliyu Dantani Abdullahi; Apinun Kanpiengjai; Kalidas Shetty; Chartchai Khanongnuch
1-Jan-2022Protective Effect of Probiotics Isolated from Traditional Fermented Tea Leaves (Miang) from Northern Thailand and Role of Synbiotics in Ameliorating Experimental Ulcerative Colitis in MiceNapapan Kangwan; Sarawut Kongkarnka; Nitsara Boonkerd; Kridsada Unban; Kalidas Shetty; Chartchai Khanongnuch
1-Apr-2020Tannin-tolerant and extracellular tannase producing Bacillus isolated from traditional fermented tea leaves and their probiotic functional propertiesKridsada Unban; Pratthana Kochasee; Kalidas Shetty; Khanongnuch
1-Oct-2020Utilizing Gelatinized Starchy Waste from Rice Noodle Factory as Substrate for L(+)-Lactic Acid Production by Amylolytic Lactic Acid Bacterium Enterococcus faecium K-1Kridsada Unban; Ramita Khanongnuch; Apinun Kanpiengjai; Kalidas Shetty; Chartchai Khanongnuch
Showing results 3 to 13 of 13 < previous