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Final Report Study of glutamate decarboxylase gene from GABA-producing lactic acid bacteria isolated from Kung-Som, the traditional Thai fermented shrimp

机译：从泰国传统对虾Kung-Som中分离出的产生GABA的乳酸菌中的谷氨酸脱羧酶基因的最终报告研究

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Suppasil Maneerat;
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1. Monitoring of changes in lactic acid bacteria during production of Thai traditional fermented shrimp (Kung-Som) by culturing method and PCR-DGGE technique [J] . Kanokwan Thongruck, Sutanate Saelao, Punnanee Sumpavapol, Sonklanakarin Journal of Science and Technology . 2017,第1期

机译：通过培养方法和PCR-DGGE技术监测泰国传统发酵虾（Kung-Som）生产过程中乳酸菌的变化
2. Screening and kinetics of glutaminase and glutamate decarboxylase producing lactic acid bacteria from fermented Thai foods [J] . Woraharn Sasimar, Lailerd Narissara, Sivamaruthi Bhagavathi Sundaram, Food Science and Technology (Campinas) . 2014,第4期

机译：谷氨酰胺酶和谷氨酸脱羧酶产生发酵泰国食物乳酸菌的筛选和动力学
3. Efficiency of the V3 region of 16S rDNA and the rpo B gene for bacterial community detection in Thai traditional fermented shrimp ( Kung-Som ) using PCR-DGGE techniques [J] . Chatthaphisuth Sanchart, Soottawat Benjakul, Onnicha Rattanaporn, Sonklanakarin Journal of Science and Technology . 2015,第3期

机译：PCR-DGGE技术检测泰国传统发酵虾（Kung-Som）中16S rDNA V3区和rpo B基因对细菌群落的检测效率
4. Effect of Glutathione on Bacteriocins of Lactic Acid Bacteria Isolated from Traditional Thai Fermented Meat [C] . Tilokavichai J., Jindaprasert A., Pilasombut K., ICoMST 2011;International conference of meat science and technology . 2012

机译：谷胱甘肽对泰国传统发酵肉中乳酸菌细菌素的影响
5. Controlling Salmonella Typhimurium, Escherichia coli O157:H7, Yersinia enterocolitica, and Listeria monocytogenes in nham, a Thai style fermented pork sausage, by lactic acid bacteria. [D] . Ruengwilysup, Chaowaree. 2005

机译：通过乳酸菌控制泰式发酵猪肉香肠nham中的鼠伤寒沙门氏菌，大肠杆菌O157：H7，小肠结肠炎耶尔森菌和单核细胞增生李斯特菌。
6. Lactobacillus futsaii CS3 a New GABA-Producing Strain Isolated from Thai Fermented Shrimp (Kung-Som) [O] . Chatthaphisuth Sanchart, Onnicha Rattanaporn, Dietmar Haltrich, 2017

机译：从泰国发酵虾（Kung-Som）中分离出的新型GABA产生菌株futsaii CS3乳杆菌
7. Studies on the Red Orange Pigment Producing Lactic Acid Bacteria L 622 in the Fermented Rice Noodle "Khanom Jeen" of Thailand. Part 1. Identification of Lactic Acid Bacteria Isolated from Fermented Rice Noodle "Khanom Jeen" of Thailand. [O] . Tai UCHIMURA, Tetsuya TAKAO, Kouji KIKUCHI, 1991

机译：泰国发酵米线“Khanom Jeen”中乳酸菌L 622的红橙色颜料的研究。第1部分。泰国发酵米线“Khanom Jeen”中分离的乳酸菌的鉴定。

Final Report Study of glutamate decarboxylase gene from GABA-producing lactic acid bacteria isolated from Kung-Som, the traditional Thai fermented shrimp

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