1. Sikkim University

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Issue DateTitleAuthor(s)
Mar-2019Mycobiome Diversity in Traditionally Prepared Starters for Alcoholic Beverages in India by High-Throughput Sequencing MethodSha, Shankar Prasad; Suryavanshi, Mangesh Vasant; Tamang, Jyoti Prakash
1996Selection of Starter Cultures for the Production of Kinema, a Fermented Soybean Food of the HimalayaTamang, Jyoti Prakash; Nikkuni, S
2015Religious Ethnic FoodsKwon, Dae Young; Tamang, Jyoti Prakash
24-Mar-2016Diversity of Microorganisms in Global Fermented Foods and BeveragesTamang, Jyoti Prakash; Watanabe, Koichi; Holzapfel, Wilhelm H.
2007Role of Lactic Acid Bacteria and their Functional Properties in Goyang, a Fermented Leafy Vegetable Product of the SherpasTamang, Buddhiman; Tamang, Jyoti Prakash
Apr-2015Ethnobiology of Wild Leafy Vegetables of SikkimPradhan, Sudhan; Tamang, Jyoti Prakash
Sep-2018Diversity 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 BeveragesSha, Shankar Prasad; Suryavanshi, Mangesh Vasant; Jani, Kunal; Sharma, Avinash; Shouche, Yogesh; Tamang, Jyoti Prakash
2010In situ fermentation dynamics during production of gundruk and khalpi, ethnic fermented vegetable products of the HimalayasTamang, Buddhiman; Tamang, Jyoti Prakash
27-Dec-2014Bacillus Species Isolated from tungrymbai and bekang, Naturally Fermented Soybean Foods of IndiaChettri, Rajen; Tamang, Jyoti Prakash
Jul-2016Organoleptic Evaluation of Tungrymbai and Bekang, Naturally Fermented Soybean Foods, Produced by using Selected Species of BacillusChettri, Rajen; Tamang, Jyoti Prakash

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