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International journal of systematic and evolutionary microbiology, ISSN 1466-5026, 06/2019, Volume 69, Issue 9, pp. 2674 - 2680
Three strains, representing a novel anamorphic and d-xylose-fermenting yeast species, were isolated from moss (ST-302 ), seawater (ST-1169) and peat... 
Index Medicus
Journal Article
Bioscience, Biotechnology, and Biochemistry, ISSN 0916-8451, 2013, Volume 77, Issue 12, pp. 2362 - 2370
Cyberlindnera samutprakarnensis JP52T, isolated from cosmetic industrial wastes in Thailand, was found to be an efficient biosurfactant-producing yeast when... 
sophorolipids | Cyberlindnera samutprakarnensis | biosurfactant properties | palm oil | Biosurfactant properties | Palm oil | Sophorolipids | Vegetable oils | Biotechnology | Industrial wastes | Cosmetics | Biochemistry | Glucose | Thailand | Optimization
Journal Article
Journal Article
International journal of systematic and evolutionary microbiology, ISSN 1466-5026, 08/2018, Volume 68, Issue 8, pp. 2473 - 2477
Two strains, which formed pink colonies and produced ballistoconidia and represented a novel anamorphic yeast species, were isolated from peat (DMKU-SPS1-2)... 
Cryptotrichosporon siamense sp | Trichosporonales | Nov | fern leaf | Cryptotrichosporon siamense sp. nov | peat | Thailand | yeast | PEAT SWAMP FOREST | Cryptotrichosporon siamense sp nov | MICROBIOLOGY | PHYLLOSPHERE | PEATLANDS | Index Medicus
Journal Article
Antonie van Leeuwenhoek, ISSN 0003-6072, 8/2011, Volume 100, Issue 2, pp. 207 - 217
Journal Article
Bioscience, Biotechnology, and Biochemistry, ISSN 0916-8451, 12/2013, Volume 77, Issue 12, pp. 2362 - 2370
Journal Article
International Journal of Systematic and Evolutionary Microbiology, ISSN 1466-5026, 2015, Volume 65, Issue Pt 4, pp. 1290 - 1296
Journal Article
Antonie van Leeuwenhoek, ISSN 0003-6072, 1/2013, Volume 103, Issue 1, pp. 229 - 238
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 2009, Volume 42, Issue 8, pp. 1404 - 1412
Isolation of lactic acid bacteria (LAB) and yeasts from the starter dough of Chinese steamed buns from four different commercial sources in Thailand was... 
Yeasts | Lactic acid bacteria | Chinese steamed bun | Sourdough | Fermented food | STRAINS | WHEATS | LACTOBACILLUS-PLANTARUM | QUALITY | FOOD SCIENCE & TECHNOLOGY | PARAPLANTARUM | IDENTIFICATION | BREAD | PENTOSUS | FERMENTATION | SOURDOUGHS | RNA | Analysis | Universities and colleges
Journal Article
International Journal of Systematic and Evolutionary Microbiology, ISSN 1466-5026, 2015, Volume 65, Issue Pt 4, pp. 1297 - 1303
Journal Article
International Journal of Systematic and Evolutionary Microbiology, ISSN 1466-5026, 07/2015, Volume 65, Issue 7, pp. 2135 - 2140
Journal Article