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Issue Date	Title	Author(s)
Mar-2019	Mycobiome Diversity in Traditionally Prepared Starters for Alcoholic Beverages in India by High-Throughput Sequencing Method	Sha, Shankar Prasad; Suryavanshi, Mangesh Vasant; Tamang, Jyoti Prakash
Sep-2018	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	Sha, Shankar Prasad; Suryavanshi, Mangesh Vasant; Jani, Kunal; Sharma, Avinash; Shouche, Yogesh; Tamang, Jyoti Prakash
Jan-2018	Bacterial Community in Naturally Fermented Milk Products of Arunachal Pradesh and Sikkim of India Analysed by High-throughput Amplicon Sequencing	Shangpliang, H. Nakibapher Jones; Rai, Ranjita; Keisam, Santosh; Jeyaram, Kumaraswamy; Tamang, Jyoti Prakash
Sep-2017	Analysis of Bacterial and Fungal Communities in Marcha and Thiat, Traditionally Prepared Amylolytic Starters of India	Sha, Shankar Prasad; Jani, Kunal; Sharma, Avinash; Anupma, Anu; Pradhan, Pooja; Shouche, Yogesh; Tamang, Jyoti Prakash
Jun-2017	Prevalence of Staphylococcus and Micrococcus in Traditionally Prepared Meat Products	Rai, Arun Kumar; Tamang, Jyoti Prakash
Jul-2016	Organoleptic Evaluation of Tungrymbai and Bekang, Naturally Fermented Soybean Foods, Produced by using Selected Species of Bacillus	Chettri, Rajen; Tamang, Jyoti Prakash
2015	Religious Ethnic Foods	Kwon, Dae Young; Tamang, Jyoti Prakash
2-Dec-2016	Identification of Yeasts by Polymerase-Chain-Reaction-Mediated Denaturing Gradient Gel Electrophoresis in Marcha, an Ethnic Amylolytic Starter of India	Sha, Shankar P.; Anupama, Anu; Pradhan, Pooja; Prasad, Gandham S.; Tamang, Jyoti Prakash
21-Jan-2016	Microbiological Assessment of Ethnic Street Foods of the Himalayas	Kharel, Niki; Palni, Uma; Tamang, Jyoti Prakash
3-Dec-2016	Naturally Fermented Milk Products of the Eastern Himalayas	Rai, Ranjita; Shangpliang, H. Nakibapher Jones; Tamang, Jyoti Prakash
Apr-2015	Ethnobiology of Wild Leafy Vegetables of Sikkim	Pradhan, Sudhan; Tamang, Jyoti Prakash
Jan-2018	Traditional Skill of Ethnic People of the Eastern Himalayas and North East India in Preserving Microbiota as Dry Amylolytic Starters	Anu, Anupma; Pradhan, Pooja; Sha, Shankar Prasad; Tamang, Jyoti Prakash
27-Dec-2014	Bacillus Species Isolated from tungrymbai and bekang, Naturally Fermented Soybean Foods of India	Chettri, Rajen; Tamang, Jyoti Prakash
Jun-2014	Functional Properties of Tungrymbai and Bekang, Naturally Fermented Soybean Foods of North East India	Chettri, Rajen; Tamang, Jyoti Prakash
2007	Role of Lactic Acid Bacteria and their Functional Properties in Goyang, a Fermented Leafy Vegetable Product of the Sherpas	Tamang, Buddhiman; Tamang, Jyoti Prakash
24-Mar-2016	Diversity of Microorganisms in Global Fermented Foods and Beverages	Tamang, Jyoti Prakash; Watanabe, Koichi; Holzapfel, Wilhelm H.
21-Jun-2016	Poly-γ-Glutamic Acid (PGA)-Producing Bacillus Species Isolated from Kinema, Indian Fermented Soybean Food	Chettri, Rajen; Bhutia, Meera O.; Tamang, Jyoti P.
Apr-2016	Functional Properties of Microorganisms in Fermented Foods	Tamang, Jyoti Prakash; Shin, Dong-Hwa; Jung, Su-Jin; Chae, Soo-Wan
1-Feb-2017	Some Technological Properties of Lactic Acid Bacteria Isolated from Dahi and Datshi, Naturally Fermented Milk Products of Bhutan	Shangplian, H. N. J.; Sharma, Sharmila; Rai, Ranjita; Tamang, Jyoti Prakash
2015	Health Benefits of Fermented Foods and Beverages	Tamang, Jyoti Prakash, Ed.