Jyoti Prakash Tamang

Learn More
Gundruk, sinki and khalpi are lactic-fermented vegetable products of Sikkim in India, and inziangsang is a fermented leafy vegetable product of Nagaland and Manipur in India. A total of 65 samples of gundruk (25), sinki (12), khalpi (25) and inziangsang (3) were analysed for microbial counts. The population of lactic acid bacteria (LAB) as well as aerobic(More)
Marcha or murcha is a traditional amylolytic starter used to produce sweet-sour alcoholic drinks, commonly called jaanr in the Himalayan regions of India, Nepal, Bhutan, and Tibet (China). The aim of this study was to examine the microflora of marcha collected from Sikkim in India, focusing on yeast flora and their roles. Twenty yeast strains were isolated(More)
Ethnic people of the Himalayan regions of India, Nepal, Bhutan and China consume a variety of indigenous fermented milk products made from cows milk as well as yaks milk. These lesser-known ethnic fermented foods are dahi, mohi, chhurpi, somar, philu and shyow. The population of lactic acid bacteria (LAB) ranged from 107 to 108 cfu/g in these Himalayan milk(More)
Sukako maacha, gnuchi, sidra and sukuti are traditional smoked and sun-dried fish products of the Eastern Himalayan regions of Nepal and India. A total of 40 samples of sukako maacha (14), gnuchi (6), sidra (10) and sukuti (10) were collected and were analysed for microbial load. Population of lactic acid bacteria (LAB) as well as aerobic mesophilic counts(More)
Hamei and Marcha are mixed dough inocula used as starters for preparation of various indigenous alcoholic beverages in Manipur and Sikkim in India, respectively. These starters are traditionally prepared from rice with wild herbs and spices. Samples of Hamei and Marcha, collected from Manipur and Sikkim, respectively, were analysed for lactic acid bacterial(More)
Kinema, a traditional fermented soybean food, serves as a low-cost source of protein in the diet of the people of the Himalaya. The traditional method of kinema preparation results in a product with inconsistent quality. Forty five strains of spore-forming bacteria were isolated from nine samples of kinema collected from markets in the Darjeeling hills and(More)
Culturalable and non-culturable microorganisms naturally ferment majority of global fermented foods and beverages. Traditional food fermentation represents an extremely valuable cultural heritage in most regions, and harbors a huge genetic potential of valuable but hitherto undiscovered strains. Holistic approaches for identification and complete profiling(More)
The use of mesu as a pickle and as the base of curry is a tradition in the Darjeeling hills and Sikkim of India. A total of 327 strains of lactic acid bacteria, representing Lactobacillus plantarum, L. brevis and Pediococcus pentosaceus were isolated from 30 samples of mesu. These species were present in all samples of raw bamboo shoots tested. Mesu was(More)
Mesu, soidon, soibum and soijim are ethnic fermented bamboo tender shoot products prepared by the people in North East India. Microbiological analysis of mesu, soidon, soibum and soijim showed the population dominated by lactic acid bacteria (LAB) ranging up to 10(8) cfu g(-1). The phenotypic characterisation of predominant LAB isolated from the fermented(More)
Betula alnoides has been widely used in local traditional medicinal treatment for a variety of diseases, wounds and to cure diabetes. The air-dried, powdered (200 g) bark was extracted with 80% methanol at room temperature. The combined 80% methanolic extract was partitioned with organic solvents to yield n-hexane, ethyl acetate (EtOAc), n-butanol (BuOH;(More)