Related references
Note: Only part of the references are listed.Ethno-microbiology of ethnic Indian fermented foods and alcoholic beverages
Jyoti Prakash Tamang
JOURNAL OF APPLIED MICROBIOLOGY (2023)
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
Ranjita Rai et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2022)
Metagenomic-Metabolomic Mining of Kinema, a Naturally Fermented Soybean Food of the Eastern Himalayas
Pynhunlang Kharnaior et al.
FRONTIERS IN MICROBIOLOGY (2022)
Diversity of beneficial microorganisms and their functionalities in community-specific ethnic fermented foods of the Eastern Himalayas
Jyoti Prakash Tamang et al.
FOOD RESEARCH INTERNATIONAL (2021)
Probiotic properties of lactic acid bacteria isolated from traditionally prepared dry starters of the Eastern Himalayas
Pooja Pradhan et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2021)
Molecular Characterization of Bacteria, Detection of Enterotoxin Genes, and Screening of Antibiotic Susceptibility Patterns in Traditionally Processed Meat Products of Sikkim, India
Meera Ongmu Bhutia et al.
FRONTIERS IN MICROBIOLOGY (2021)
Bacterial and fungal communities and their predictive functional profiles in kinema , a naturally fermented soybean food of India, Nepal and Bhutan
Pynhunlang Kharnaior et al.
FOOD RESEARCH INTERNATIONAL (2021)
Production, characterization and molecular docking of antioxidant peptides from peptidome of kinema fermented with proteolytic Bacillus spp
Samurailatpam Sanjukta et al.
FOOD RESEARCH INTERNATIONAL (2021)
Prevalence of enterotoxin genes and antibacterial susceptibility pattern of pathogenic bacteria isolated from traditionally preserved fish products of Sikkim, India
Meera Ongmu Bhutia et al.
FOOD CONTROL (2021)
Preparation of Alcoholic Beverages by Tribal Communities in the Indian Himalayan Region: A Review on Traditional and Ethnic Consideration
Janhvi Mishra Rawat et al.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2021)
Diversity of Filamentous Fungi Isolated From Some Amylase and Alcohol-Producing Starters of India
Anu Anupma et al.
FRONTIERS IN MICROBIOLOGY (2020)
Mycobiome Diversity in Traditionally Prepared Starters for Alcoholic Beverages in India by High-Throughput Sequencing Method
Shankar Prasad Sha et al.
FRONTIERS IN MICROBIOLOGY (2019)
Some Functional Properties of khambir, an Ethnic Fermented Cereal-Based Food of Western Himalayas
Papan K. Hor et al.
FRONTIERS IN MICROBIOLOGY (2019)
Phenotypic and Genotypic Identification of Bacteria Isolated From Traditionally Prepared Dry Starters of the Eastern Himalayas
Pooja Pradhan et al.
FRONTIERS IN MICROBIOLOGY (2019)
Screening for lactic acid bacteria in traditional fermented Tibetan yak milk and evaluating their probiotic and cholesterol-lowering potentials in rats fed a high-cholesterol diet
Wurong Ding et al.
JOURNAL OF FUNCTIONAL FOODS (2017)
Some Technological Properties of Lactic Acid Bacteria Isolated from Dahi and Datshi, Naturally Fermented Milk Products of Bhutan
H. N. J. Shangpliang et al.
FRONTIERS IN MICROBIOLOGY (2017)
Diversity of traditional and fermented foods of the Seven Sister states of India and their nutritional and nutraceutical potential: a review
Gitishree Das et al.
FRONTIERS IN LIFE SCIENCE (2016)
Poly-γ-Glutamic Acid (PGA)-Producing Bacillus Species Isolated from Kinema, Indian Fermented Soybean Food
Rajen Chettri et al.
FRONTIERS IN MICROBIOLOGY (2016)
Bacillus species isolated from tungrymbai and bekang, naturally fermented soybean foods of India
Rajen Chettri et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2015)
Wheat-Based Traditional Flat Breads of India
K. R. Parimala et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)
Green tea (Camellia sinensis) alleviates arsenic-induced damages to DNA and intestinal tissues in rat and in situ intestinal loop by reinforcing antioxidant system
Nirmallya Acharyya et al.
ENVIRONMENTAL TOXICOLOGY (2015)
Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage
Clemencia Chaves-Lopez et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2014)
Microbial and endogenous origin of fibrinolytic activity in traditional fermented foods of Northeast India
Thangjam Anand Singh et al.
FOOD RESEARCH INTERNATIONAL (2014)
Dynamics of predominant microbiota in the human gastrointestinal tract and change in luminal enzymes and immunoglobulin profile during high-altitude adaptation
Atanu Adak et al.
FOLIA MICROBIOLOGICA (2013)
Traditional Indian fermented foods: a rich source of lactic acid bacteria
R. Satish Kumar et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2013)
Characterization of bhatooru, a traditional fermented food of Himachal Pradesh: microbiological and biochemical aspects
Savitri et al.
3 BIOTECH (2013)
Flat bread: ingredients and fortification
Hanee M. Al-Dmoor
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS (2012)
Changes in Diet and Lifestyle and Long-Term Weight Gain in Women and Men
Dariush Mozaffarian et al.
NEW ENGLAND JOURNAL OF MEDICINE (2011)
Microbiology and Nutritional Value of Selroti, an Ethnic Fermented Cereal Food of the Himalayas
Hannah Yonzan et al.
FOOD BIOTECHNOLOGY (2010)
Fermentation and cooking of sicklepod (Cassia obtusifolia) leaves: changes in chemical and amino acid composition, antinutrients and protein fractions and digestibility
Nuha M. Osman et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)
Bamboo shoot processing: food quality and safety aspect (a review)
Santosh Satya et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2010)
Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas
Jyoti Prakash Tamang et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2009)
Effect of inoculating lactic acid bacteria starter cultures on the nitrite concentration of fermenting Chinese paocai
Ping-Mei Yan et al.
FOOD CONTROL (2008)
Antioxidant activities of soybean as affected by Bacillus-fermentation to kinema
Bijoy Moktan et al.
FOOD RESEARCH INTERNATIONAL (2008)
Molecular identification of dominant microflora associated with 'Hawaijar' -: A traditional fermented soybean (Glycine max (L.)) food of Manipur, India
K. Jeyaram et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)
Phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented bamboo tender shoots of North East India
Buddhiman Tamang et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)
Involvement of Bacillus licheniformis and Micrococcus kristinae During Ripening of Salt Fermented Indian Shad (Tenualosa ilisha)
Ranendra Kumar Majumdar et al.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY (2008)
Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products
Sailendra Dewan et al.
ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY (2007)
Sourdough products for convenient use in baking
Markus J. Brandt
FOOD MICROBIOLOGY (2007)
Anti-inflammatory effects of probiotic yogurt in inflammatory bowel disease patients
M. Lorea Baroja et al.
CLINICAL AND EXPERIMENTAL IMMUNOLOGY (2007)
Probiotics and their fermented food products are beneficial for health
S. Parvez et al.
JOURNAL OF APPLIED MICROBIOLOGY (2006)
Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas
JP Tamang et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2005)
The effect of fermentation and storage on free amino acids of tarhana
M Erbas et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2005)
Traditional foods and beverages of Nepal - A review
NR Dahal et al.
FOOD REVIEWS INTERNATIONAL (2005)
Product characterization of kodo ko jaanr: fermented finger millet beverage of the Himalayas
S Thapa et al.
FOOD MICROBIOLOGY (2004)
Characteristics of a rice beer (zutho) and a yeast isolated from the fermented product in Nagaland, India
Y Teramoto et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2002)
Diversity and functionality of Bacillus and related genera isolated from spontaneously fermented soybeans (Indian Kinema) and locust beans (African Soumbala)
PK Sarkar et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2002)
Share Paper
