Jyoti Prakash Tamang

Jyoti Prakash Tamang (born 16 November 1961) is an Indian food microbiologist, working on fermented foods and alcoholic beverages of the Himalayan regions of India, Nepal and Bhutan and South East Asia for last 36 years and the Senior Professor in Microbiology of the Sikkim Central University. Known for his studies on fermented food, Prof. Tamang is an elected fellow of the Indian National Science Academy (FNA), National Academy of Science, India (NASI),National Academy of Agricultural Sciences, Indian Academy of Microbiological Sciences and the Biotech Research Society of India. The Department of Biotechnology of the Government of India awarded him the National Bioscience Award for Career Development, one of the highest Indian science awards, for his contributions to biosciences in 2004, and International Centre for Integrated Mountain Development (ICIMOD)-Mountain Chair (2019-2022). Prof. Tamang was nominated as Global Kimchi Ambassador by World Institute of Kimchi of Government of South Korea. Provided by Wikipedia
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  1. 1
    Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages

    Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages by Jyoti Prakash Tamang

    Published 2022-07-01
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  2. 2
    Naturally fermented ethnic soybean foods of India

    Naturally fermented ethnic soybean foods of India by Jyoti Prakash Tamang

    Published 2015-03-01
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  3. 3
    Indian dietary culture

    Indian dietary culture by Jyoti Prakash Tamang

    Published 2016-12-01
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  4. 4
    Probiotic Properties of Lactic Acid Bacteria Isolated from the Spontaneously Fermented Soybean Foods of the Eastern Himalayas

    Probiotic Properties of Lactic Acid Bacteria Isolated from the Spontaneously Fermented Soybean Foods of the Eastern Himalayas by Pynhunlang Kharnaior, Jyoti Prakash Tamang

    Published 2023-05-01
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  5. 5
    Isolation of Yeasts from Some Homemade Fermented Cow-Milk Products of Sikkim and Their Probiotic Characteristics

    Isolation of Yeasts from Some Homemade Fermented Cow-Milk Products of Sikkim and Their Probiotic Characteristics by Sonam Lama, Jyoti Prakash Tamang

    Published 2022-11-01
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  6. 6
    Diversity of Filamentous Fungi Isolated From Some Amylase and Alcohol-Producing Starters of India

    Diversity of Filamentous Fungi Isolated From Some Amylase and Alcohol-Producing Starters of India by Anu Anupma, Jyoti Prakash Tamang

    Published 2020-05-01
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  7. 7
    Fermentation Dynamics of Naturally Fermented Palm Beverages of West Bengal and Jharkhand in India

    Fermentation Dynamics of Naturally Fermented Palm Beverages of West Bengal and Jharkhand in India by Souvik Das, Jyoti Prakash Tamang

    Published 2023-03-01
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  8. 8
    Metagenomic-Metabolomic Mining of Kinema, a Naturally Fermented Soybean Food of the Eastern Himalayas

    Metagenomic-Metabolomic Mining of Kinema, a Naturally Fermented Soybean Food of the Eastern Himalayas by Pynhunlang Kharnaior, Jyoti Prakash Tamang

    Published 2022-04-01
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  9. 9
    Some nonfermented ethnic foods of Sikkim in India

    Some nonfermented ethnic foods of Sikkim in India by Jyoti Prakash Tamang, Namrata Thapa

    Published 2014-12-01
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  10. 10
    Therapeutic and Anti-Thrombotic Properties of Some Naturally Fermented Soybean Foods of the Eastern Himalayas

    Therapeutic and Anti-Thrombotic Properties of Some Naturally Fermented Soybean Foods of the Eastern Himalayas by Pynhunlang Kharnaior, Mayouri Das, Jyoti Prakash Tamang

    Published 2023-01-01
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  11. 11
    Microbiological assessment of ethnic street foods of the Himalayas

    Microbiological assessment of ethnic street foods of the Himalayas by Niki Kharel, Uma Palni, Jyoti Prakash Tamang

    Published 2016-09-01
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  12. 12
    Genome Analysis of Lactobacillus plantarum Isolated From Some Indian Fermented Foods for Bacteriocin Production and Probiotic Marker Genes

    Genome Analysis of Lactobacillus plantarum Isolated From Some Indian Fermented Foods for Bacteriocin Production and Probiotic Marker Genes by Aditi Goel, Prakash M. Halami, Jyoti Prakash Tamang

    Published 2020-01-01
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  13. 13
    Mycobiome Diversity in Traditionally Prepared Starters for Alcoholic Beverages in India by High-Throughput Sequencing Method

    Mycobiome Diversity in Traditionally Prepared Starters for Alcoholic Beverages in India by High-Throughput Sequencing Method by Shankar Prasad Sha, Mangesh Vasant Suryavanshi, Jyoti Prakash Tamang

    Published 2019-03-01
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  14. 14
    Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

    Review: Diversity of Microorganisms in Global Fermented Foods and Beverages by Jyoti Prakash Tamang, Wilhelm Heinrich Holzapfel, Koichi eWatabane

    Published 2016-03-01
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  15. 15
    Screening of Poly-Glutamic Acid (PGA)-Producing <i>Bacillus</i> Species from Indian Fermented Soybean Foods and Characterization of PGA

    Screening of Poly-Glutamic Acid (PGA)-Producing <i>Bacillus</i> Species from Indian Fermented Soybean Foods and Characterization of PGA by Priyambada Pariyar, Puneeta Singh Yaduvanshi, Pullakhanadam Raghu, Jyoti Prakash Tamang

    Published 2022-09-01
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  16. 16
    Microbial Communities in Home-Made and Commercial <i>Kefir</i> and Their Hypoglycemic Properties

    Microbial Communities in Home-Made and Commercial <i>Kefir</i> and Their Hypoglycemic Properties by Birsen Yilmaz, Emine Elibol, H. Nakibapher Jones Shangpliang, Fatih Ozogul, Jyoti Prakash Tamang

    Published 2022-10-01
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  17. 17
    Functional Properties of Microorganisms in Fermented Foods

    Functional Properties of Microorganisms in Fermented Foods by Jyoti Prakash Tamang, Dong Hwa Shin, Soo Wan eChae, Su-Jin eJung

    Published 2016-04-01
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  18. 18
    Analysis of bacterial and fungal communities in Marcha and Thiat, traditionally prepared amylolytic starters of India

    Analysis of bacterial and fungal communities in Marcha and Thiat, traditionally prepared amylolytic starters of India by Shankar Prasad Sha, Kunal Jani, Avinash Sharma, Anu Anupma, Pooja Pradhan, Yogesh Shouche, Jyoti Prakash Tamang

    Published 2017-09-01
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  19. 19
    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

    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... by Shankar Prasad Sha, Mangesh Vasant Suryavanshi, Mangesh Vasant Suryavanshi, Kunal Jani, Avinash Sharma, Yogesh Shouche, Jyoti Prakash Tamang

    Published 2018-09-01
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  20. 20
    Helicobacter pylori in Human Stomach: The Inconsistencies in Clinical Outcomes and the Probable Causes

    Helicobacter pylori in Human Stomach: The Inconsistencies in Clinical Outcomes and the Probable Causes by Sneha Mary Alexander, Radhakrishnan Jayalakshmi Retnakumar, Radhakrishnan Jayalakshmi Retnakumar, Deepak Chouhan, Deepak Chouhan, Thillai Natarajan Barani Devi, Sanjai Dharmaseelan, Krishnadas Devadas, Namrata Thapa, Jyoti Prakash Tamang, Sangey Chhophel Lamtha, Santanu Chattopadhyay

    Published 2021-08-01
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