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1. Genome Analysis of Potential Probiotic Levilactobacillus brevis AcCh91 Isolated from Indian Home-Made Fermented Milk Product (Chhurpi).

2. Health benefits and risks of fermented foods-the PIMENTO initiative.

3. Lactic acid bacteria in some Indian fermented foods and their predictive functional profiles.

4. A concept for international societally relevant microbiology education and microbiology knowledge promulgation in society.

5. Microbiome and metabolome in home-made fermented soybean foods of India revealed by metagenome-assembled genomes and metabolomics.

6. Metagenome-assembled genomes for biomarkers of bio-functionalities in Laal dahi, an Indian ethnic fermented milk product.

7. Metagenomics and metagenome-assembled genomes mining of health benefits in jalebi batter, a naturally fermented cereal-based food of India.

8. Metagenomics and metabolomics of Toddy, an Indian fermented date palm beverage.

9. Diversity of yeasts in Indian fermented foods and alcoholic beverages.

10. "Ethno-microbiology" of ethnic Indian fermented foods and alcoholic beverages.

11. Probiotic properties of yeasts in traditional fermented foods and beverages.

12. Metagenomic-Metabolomic Mining of Kinema , a Naturally Fermented Soybean Food of the Eastern Himalayas.

13. In vitro and genetic screening of probiotic properties of lactic acid bacteria isolated from naturally fermented cow-milk and yak-milk products of Sikkim, India.

14. Shotgun metagenomics of Cheonggukjang, a fermented soybean food of Korea: Community structure, predictive functionalities and amino acids profile.

15. Shotgun sequence-based metataxonomic and predictive functional profiles of Pe poke, a naturally fermented soybean food of Myanmar.

16. Novel pathways in bacteriocin synthesis by lactic acid bacteria with special reference to ethnic fermented foods.

17. Diversity of beneficial microorganisms and their functionalities in community-specific ethnic fermented foods of the Eastern Himalayas.

18. Helicobacter pylori in Human Stomach: The Inconsistencies in Clinical Outcomes and the Probable Causes.

19. Changes in microbial communities and their predictive functionalities during fermentation of toddy, an alcoholic beverage of India.

20. High-throughput sequence analysis of bacterial communities and their predictive functionalities in traditionally preserved fish products of Sikkim, India.

21. Bacterial and fungal communities and their predictive functional profiles in kinema, a naturally fermented soybean food of India, Nepal and Bhutan.

22. Molecular Characterization of Bacteria, Detection of Enterotoxin Genes, and Screening of Antibiotic Susceptibility Patterns in Traditionally Processed Meat Products of Sikkim, India.

23. Probiotic properties of lactic acid bacteria isolated from traditionally prepared dry starters of the Eastern Himalayas.

24. Diversity of Filamentous Fungi Isolated From Some Amylase and Alcohol-Producing Starters of India.

25. Genome Analysis of Lactobacillus plantarum Isolated From Some Indian Fermented Foods for Bacteriocin Production and Probiotic Marker Genes.

26. Fermented foods in a global age: East meets West.

27. Phenotypic and Genotypic Identification of Bacteria Isolated From Traditionally Prepared Dry Starters of the Eastern Himalayas.

28. Mycobiome Diversity in Traditionally Prepared Starters for Alcoholic Beverages in India by High-Throughput Sequencing Method.

29. Diversity of Yeasts and Molds by Culture-Dependent and Culture-Independent Methods for Mycobiome Surveillance of Traditionally Prepared Dried Starters for the Production of Indian Alcoholic Beverages.

30. Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing.

31. Analysis of bacterial and fungal communities in Marcha and Thiat, traditionally prepared amylolytic starters of India.

33. Some Technological Properties of Lactic Acid Bacteria Isolated from Dahi and Datshi , Naturally Fermented Milk Products of Bhutan.

34. Poly-γ-Glutamic Acid (PGA)-Producing Bacillus Species Isolated from Kinema, Indian Fermented Soybean Food.

35. Functional Properties of Microorganisms in Fermented Foods.

36. Review: Diversity of Microorganisms in Global Fermented Foods and Beverages.

37. Bacillus species isolated from tungrymbai and bekang, naturally fermented soybean foods of India.

38. Antioxidant, antimicrobial activity and inhibition of α-glucosidase activity by Betula alnoides Buch. bark extract and their relationship with polyphenolic compounds concentration.

39. Geographical markers for Saccharomyces cerevisiae strains with similar technological origins domesticated for rice-based ethnic fermented beverages production in North East India.

40. Lactic acid bacteria isolated from ethnic preserved meat products of the Western Himalayas.

41. In situ fermentation dynamics during production of gundruk and khalpi, ethnic fermented vegetable products of the Himalayas.

42. Microbiological studies of ethnic meat products of the Eastern Himalayas.

43. Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas.

44. Phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented bamboo tender shoots of North East India.

45. Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products.

46. Lactic acid bacteria in Hamei and Marcha of North East India.

47. Phenotypic identification and technological properties of lactic acid bacteria isolated from traditionally processed fish products of the Eastern Himalayas.

48. Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas.

49. Identification of yeast strains isolated from marcha in Sikkim, a microbial starter for amylolytic fermentation.

50. Selection of starter cultures for the production of kinema, a fermented soybean food of the Himalaya.

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