Isolation and Identification of Fungi with Glucoamylase Activity from Loog-pang-khao-mak (A Thai Traditional Fermentation Starter)-Reference-Cited by-同舟云学术

Isolation and Identification of Fungi with Glucoamylase Activity from Loog-pang-khao-mak (A Thai Traditional Fermentation Starter)

Published:2020-03-31 Issue:1 Volume:14 Page:233-247
ISSN:0973-7510
Container-title:Journal of Pure and Applied Microbiology
language:
Short-container-title:J. Pure Appl. Microbiol.

Author:

Roongrojmongkhon Nawaphorn^ORCID, ,Rungjindamai Nattawut^ORCID,Vatanavicharn Tipachai^ORCID,Ochaikul Duangjai^ORCID, , ,

Publisher

Journal of Pure and Applied Microbiology

Subject

Applied Microbiology and Biotechnology,Microbiology,Biotechnology

Reference36 articles.

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4. 4. Luangkhlaypho A, Pattaragulwanit K, Leepipatpiboon N & Yompakdee C. Development of a defined starter culture mixture for the fermentation of sato, a Thai rice-based alcoholic beverage. Science Asia., 2014; 40(2): 125-134. https://doi.org/10.2306/scienceasia1513-1874.2014.40.125

5. 5. Daroonpunt R, Tanasupawat S & Keeratipibul S. Characterization and amylolytic activity of yeast and mold strains from Thai sweet rice. Malaysian Journal of Microbiology, 2016; 12(2): 121-131. https://doi.org/10.21161/mjm.73915

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