Vethachai Plengvidhya

Works (3)

Updated: July 5th, 2023 15:58

2006 journal article

Comparative genomics of the lactic acid bacteria

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA, 103(42), 15611–15616.

By: K. Makarova *, A. Slesarev *, Y. Wolf *, A. Sorokin*, B. Mirkin *, E. Koonin *, A. Pavlov*, N. Pavlova ...

author keywords: evolutionary genomics; fermentation
MeSH headings : Animals; Bacterial Proteins / classification; Bacterial Proteins / genetics; Bacterial Proteins / metabolism; Biological Evolution; Food Microbiology; Gene Transfer, Horizontal; Genome, Bacterial; Genomics; Lactic Acid / metabolism; Lactobacillus / classification; Lactobacillus / genetics; Phylogeny; Streptococcaceae / classification; Streptococcaceae / genetics
TL;DR: Phylogenetic analyses, comparison of gene content across the group, and reconstruction of ancestral gene sets indicate a combination of extensive gene loss and key gene acquisitions via horizontal gene transfer during the coevolution of lactic acid bacteria with their habitats. (via Semantic Scholar)
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Sources: Web Of Science, ORCID, NC State University Libraries
Added: August 6, 2018

2004 journal article

Use of RAPD-PCR as a method to follow the progress of starter cultures in sauerkraut fermentation

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 93(3), 287–296.

By: V. Plengvidhya n, F. Breidt n & H. Fleming n

author keywords: RAPD; starter cultures; sauerkraut; fermentation; lactic acid bacteria
MeSH headings : Brassica / microbiology; DNA Fingerprinting; DNA, Bacterial / analysis; DNA, Intergenic / analysis; Electrophoresis, Gel, Pulsed-Field; Fermentation; Food Microbiology; Gene Amplification; Leuconostoc / genetics; Leuconostoc / isolation & purification; Random Amplified Polymorphic DNA Technique / methods
TL;DR: The results demonstrate the utility of RAPD to follow the progression of unmarked starter cultures of L. mesenteroides in sauerkraut fermentations and show that the starter cultures dominated the fermentation during early heterofermentative stage for up to 5 days after the start of fermentation. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2003 journal article

Bacteriophage ecology in commercial sauerkraut fermentations

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 69(6), 3192–3202.

By: Z. Lu n, F. Breidt n, V. Plengvidhya n & H. Fleming n

MeSH headings : Bacteriophages / classification; Bacteriophages / isolation & purification; Bacteriophages / physiology; Brassica / microbiology; Colony Count, Microbial; Ecosystem; Fermentation; Food-Processing Industry / methods; Lactobacillus / classification; Lactobacillus / isolation & purification; Lactobacillus / virology; Leuconostoc / classification; Leuconostoc / isolation & purification; Leuconostoc / virology; Microscopy, Electron; Myoviridae / classification; Myoviridae / genetics; Myoviridae / isolation & purification; Myoviridae / physiology; Siphoviridae / classification; Siphoviridae / genetics; Siphoviridae / isolation & purification; Siphoviridae / physiology
TL;DR: The results from this study demonstrated for the first time the complex phage ecology present in commercial sauerkraut fermentations, providing new insights into the bioprocess of vegetable fermentations. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

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