| Changes in microbial communities and their predictive functionalities during fermentation of toddy, an alcoholic beverage of India S Das, JP Tamang Microbiological Research 248, 126769, 2021 | 37 | 2021 |
| Shotgun metagenomics of Cheonggukjang, a fermented soybean food of Korea: Community structure, predictive functionalities and amino acids profile JP Tamang, S Das, P Kharnaior, P Pariyar, N Thapa, SW Jo, EJ Yim, ... Food Research International 151, 110904, 2022 | 34 | 2022 |
| Fermentation Dynamics of Naturally Fermented Palm Beverages of West Bengal and Jharkhand in India S Das, JP Tamang Fermentation 9 (3), 301, 2023 | 6 | 2023 |
| Metagenomics and metabolomics of Toddy, an Indian fermented date palm beverage S Das, JP Tamang Food Research International 172, 113205, 2023 | 4 | 2023 |
| Analysis of meta-transcriptomics and identification of genes linked to bioactive peptides and vitamins in Indonesian tempe JP Tamang, S Das, S Lama, GL Utama, R Safitri, RL Balia, N Thapa Food Research International, 115757, 2025 | | 2025 |
| Microbiology and health benefits of fermented palm drink of the world S Das, JP Tamang Microbiology and Health Benefits of Traditional Alcoholic Beverages, 311-335, 2025 | | 2025 |
| Potential Probiotic Yeasts Isolated from Idli and Selroti, Indian Ethnic Fermented Cereal-based Foods A Rai, S Lama, S Das, B Thatal, JP Tamang Current Probiotics 1, e26666499321746, 2024 | | 2024 |
Professor Dr. Jyoti Prakash Tamang F...Senior Professor, Department of Microbiology, Sikkim UniversityBestätigte E-Mail-Adresse bei cus.ac.in