Jyoti P. Tamang
Jyoti P. Tamang
Professor of Microbiology, Sikkim University
Verified email at cus.ac.in
TitleCited byYear
Diversity of microorganisms in global fermented foods and beverages
JP Tamang, K Watanabe, WH Holzapfel
Frontiers in microbiology 7, 377, 2016
1852016
Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas
JP Tamang, B Tamang, U Schillinger, CMAP Franz, M Gores, ...
International journal of food microbiology 105 (3), 347-356, 2005
1722005
Himalayan fermented foods: microbiology, nutrition, and ethnic values
JP Tamang
CRC Press, 2009
1332009
Fermented foods and beverages of the world
JP Tamang, K Kailasapathy
CRC press, 2010
132*2010
Microbial diversity in ngari, hentak and tungtap, fermented fish products of North-East India
N Thapa, J Pal, JP Tamang
World Journal of Microbiology and Biotechnology 20 (6), 599, 2004
1282004
Identification of yeast strains isolated from marcha in Sikkim, a microbial starter for amylolytic fermentation
N Tsuyoshi, R Fudou, S Yamanaka, M Kozaki, N Tamang, S Thapa, ...
International journal of food microbiology 99 (2), 135-146, 2005
1202005
Functional properties of microorganisms in fermented foods
JP Tamang, DH Shin, SJ Jung, SW Chae
Frontiers in microbiology 7, 578, 2016
1142016
Phenotypic identification and technological properties of lactic acid bacteria isolated from traditionally processed fish products of the Eastern Himalayas
N Thapa, J Pal, JP Tamang
International journal of food microbiology 107 (1), 33-38, 2006
1092006
Traditional fermented foods and beverages of Darjeeling and Sikkim–a review
JP Tamang, PK Sarkar, CW Hesseltine
Journal of the Science of Food and Agriculture 44 (4), 375-385, 1988
1051988
Kinema—a traditional soybean fermented food: proximate composition and microflora
PK Sarkar, JP Tamang, PE Cook, JD Owens
Food Microbiology 11 (1), 47-55, 1994
981994
Traditional fermented foods of Manipur
K Jeyaram
922009
Microbiology of mesu, a traditional fermented bamboo shoot product
JP Tamang, PK Sarkar
International journal of food microbiology 29 (1), 49-58, 1996
921996
Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas
JP Tamang, B Tamang, U Schillinger, C Guigas, WH Holzapfel
International Journal of Food Microbiology 135 (1), 28-33, 2009
862009
Phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented bamboo tender shoots of North East India
B Tamang, JP Tamang, U Schillinger, CMAP Franz, M Gores, ...
International Journal of Food Microbiology 121 (1), 35-40, 2008
772008
Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products
S Dewan, JP Tamang
Antonie van Leeuwenhoek 92 (3), 343-352, 2007
752007
Changes in the microbial profile and proximate composition during natural and controlled fermentations of soybeans to produce kinema
PK Sarkar, JP Tamang
Food Microbiology 12, 317-325, 1995
731995
Microorganisms and nutritional value of ethnic fermented foods and alcoholic beverages of North East India
JP Tamang, N Tamang, S Thapa, S Dewan, B Tamang, H Yonzan, AK Rai, ...
NISCAIR-CSIR, India, 2012
672012
Product characterization of kodo ko jaanr: fermented finger millet beverage of the Himalayas
S Thapa, JP Tamang
Food microbiology 21 (5), 617-622, 2004
632004
Selection of starter cultures for the production of kinema, a fermented soybean food of the Himalaya
JP Tamang, S Nikkuni
World Journal of Microbiology and Biotechnology 12 (6), 629-635, 1996
631996
Yeasts diversity in fermented foods and beverages
JP Tamang, GH Fleet
Yeast Biotechnology: Diversity and Applications, 169-198, 2009
582009
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