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Use of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation.
J Agric Food Chem. 2011 Aug 10;59(15):8401-8. doi: 10.1021/jf201953v. Epub 2011 Jul 12.
J Agric Food Chem. 2011.
PMID: 21710980
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.
Udomsil N, et al.
Int J Food Microbiol. 2010 Jul 15;141(3):186-94. doi: 10.1016/j.ijfoodmicro.2010.05.016. Epub 2010 May 24.
Int J Food Microbiol. 2010.
PMID: 20541276
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Improvement of Fish Sauce Quality by Strain CMC5-3-1: A Novel Species of Staphylococcus sp.
Udomsil N, Rodtong S, Tanasupawat S, Yongsawatdigul J.
Udomsil N, et al.
J Food Sci. 2015 Sep;80(9):M2015-22. doi: 10.1111/1750-3841.12986. Epub 2015 Aug 7.
J Food Sci. 2015.
PMID: 26256665
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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.
Udomsil N, et al.
Food Microbiol. 2016 Aug;57:54-62. doi: 10.1016/j.fm.2016.01.004. Epub 2016 Jan 19.
Food Microbiol. 2016.
PMID: 27052702
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Extremely halophilic strains of Halobacterium salinarum as a potential starter culture for fish sauce fermentation.
Udomsil N, Pongjanla S, Rodtong S, Tanasupawat S, Yongsawatdigul J.
Udomsil N, et al.
J Food Sci. 2022 Dec;87(12):5375-5389. doi: 10.1111/1750-3841.16368. Epub 2022 Nov 14.
J Food Sci. 2022.
PMID: 36374210
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Genome Sequence of the Oleaginous Yeast Rhodotorula paludigena Strain CM33, a Potential Strain for Biofuel Production.
Gosalawit C, Imsoonthornruksa S, Udomsil N, Ketudat-Cairns M.
Gosalawit C, et al. Among authors: udomsil n.
Microbiol Resour Announc. 2020 May 7;9(19):e00286-20. doi: 10.1128/MRA.00286-20.
Microbiol Resour Announc. 2020.
PMID: 32381615
Free PMC article.
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