Scientific personals of Sikkim:           

 NAME Dr. Jyoti Prakash Tamang
DESIGNATION Head and Senior Reader
NAME OF THE INSTITUTION/DEPARTMENT

Food Microbiology Laboratory, Department of Botany, Sikkim Government College

 
AFFILIATION/UNDERTAKING Government of Sikkim
MAILING ADDRESS Food Microbiology Laboratory, Department of Botany, Sikkim Government College, Gangtok- 737102, Sikkim, India
CONTACT NUMBER 231053 (land line)  9832061073(mobile)
E-MAIL ADDRESS jyoti_tamang@hotmail.com
ACADEMIC QUALIFICATION (AFTER GRADUATION) B.Sc (Honours),Darjeeling Govt.College N.B.U. M.Sc. North Bengal University,  Ph.D. North Bengal University, Post-Doctorate Research work, National Food Research Institute, Tsukuba, Japan,  Post-Graduate Research work, Institute of Hygiene & Toxicology, Karlsrube, Germany
ADDITIONAL PROFESSIONAL QUALIFICATION (IF ANY) Summer Schools sponsored by HRD Ministry, GOI, Indian Institute of Technology, Kharagpur (Department of Chemical  Engineering)
FIELD OF SPECIALIZATION Microbiology, Food Biotechnology
RESEARCH EXPERIENCE 21 years (Microbiology and Biotechnology of fermented foods and beverages of the Himalayan regions of India, Nepal and Bhutan (for last 21 years) concerning microbial taxonomy and diversity, food safety, probiotics, functional properties and nutritional value). I am guiding several students for Ph.D. as a full- guide since 1996.  I have handled or is handling several research projects as PI.
BOOKS /BOOK CHAPTERS 1.  Tamang, J. P. (2007). Fermented Foods for Human Life. In: Microbes for Human Life, (Eds: Chauhan, A.K., Verma, A. and Kharakwal, H.). I.K. International Publishing House Pvt. Limited, New Delhi, pp. 73-87.  

2.  Tamang, J.P. and Fleet. G.H. (2007). Yeasts Diversity in Fermented Foods and Beverages. In: Yeasts Biotechnology: Diversity and Applications (Eds: Satyanarayana, T.and Kunze).  Springer, New York (in press).  

3.    Tamang, J.P. (2005). Food culture of Sikkim. Sikkim Study Series volume IV. Information and Public Relations Department, Government of Sikkim, Gangtok, pp.120.  

4.   Tamang, J.P. and Holzapfel, W.H. (1999). Biochemical identificaton techniques-modern techniques: Microfloras of fermented foods.  In: Encyclopaedia of Food Microbiology (Eds: Robinson, R.K., Batt, C.A.   And Patel, P.D.), Academic Press: London, pp. 249-252.   

5.   39.            Tamang, J.P. (1999). Lactic acid bacteria in traditional food fermentation. In: Proceeding of the Symposium on Biotech Industry – a Challenge for 2005 A.D. With Special Reference to Fermentation, November 4-6, 1998, (Eds: Chand, S.C. and Jain, S.C). All India Biotech Association and DBT, New Delhi, pp. 102-108.    

6.   40.    Tamang, J.P. (1998). Indigenous fermented foods of the Sikkim Himalaya: socio-economical prospective. In: Sikkim- Perspectives for Planning and Development (Eds: S.C. Rai, R.C. Sundriyal and E. Sharma), Sikkim Science Society- M/S Bishen Singh Mahendra Pal Singh, Dehradun, pp. 513-523.
RESEARCH PUBLICATION PUBLISHED

1.         Thapa, N., Pal, J. and Tamang, J.P. (2007). Microbiological profile of dried fish products of Assam. Indian Journal of Fisheries 54 (1): 121-125.

2.         Tamang, J.P., Dewan, S., Tamang, B., Rai, A., Schillinger, U. and Holzapfel, W.H. (2007). Lactic acid bacteria in Hamei and Marcha of North East India. Indian Journal of Microbiology 47 (2): 119-125.

3.         Dewan, S. and Tamang, J.P. (2007). Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products. Antonie van Leeuwenhoek International Journal of General and Molecular Microbiology 10.1007/s10485-007-9163-5 (on-line).

4.         Tamang, J.P., Thapa, N., Rai, B., Thapa, S., Yonzan, H., Dewan, S., Tamang,

B., Sharma, R.M., Rai, A.K., Chettri, R., Mukhopadhyay, B. and Pal, B. (2007). Food Consumption in Sikkim with special reference to Traditional Fermented Foods and Beverages: A Micro-level Survey. Journal of Hill Research, Supplementary issue 20 (1): 1-37.

5.         Thapa, S. and Tamang, J.P. (2006). Microbiological and physico-chemical changes during fermentation of kodo ko jaanr, a traditional alcoholic beverage of the Darjeeling hills and Sikkim. Indian Journal of Microbiology 46 (4): 333-341.

6.         Tamang, J.P. and Thapa, S. (2006). Fermentation dynamics during production of bhaati jaanr, a traditional fermented rice beverage of the Eastern Himalayas. Food Biotechnology 20 (3): 251-261.

7.         Dewan, S. and Tamang, J.P. (2006). Microbial and analytical characterization of Chhu, a traditional fermented milk product of the Sikkim Himalayas. Journal of Scientific and Industrial Research 65: 747-752.

8.         Thapa, N., Pal, J. and Tamang, J.P. (2006). Phenotypic identification and technological properties of lactic acid bacteria isolated from traditionally processed fish products of the Eastern Himalayas. International Journal of Food Microbiology 107 (1): 33-38.

9.         Tamang, J.P., Tamang, B., Schillinger, U., Franz, C.M.A.P., Gores, M. and Holzapfel, W.H. (2005). Identification of predominant lactic acid bacteria isolated from traditional fermented vegetable products of the Eastern Himalayas. International Journal of Food Microbiology 105 (3): 347-356.

10.       Rai, A.K., Sharma, R.M. and Tamang, J.P. (2005). Food value of common edible plants of Sikkim. Journal of Hill Research 18 (2): 99-103.

11.       Tsuyoshi, N., Fudou, R., Yamanaka, S., Kozaki, M., Tamang, N., Thapa, S. and Tamang, J.P. (2005). Identification of yeast strains isolated from marcha in Sikkim, a microbial starter for amylolytic fermentation. International Journal of Food Microbiology 99 (2): 135-146.

12.       Thapa, N., Pal, J. and Tamang, J.P. (2004). Microbial diversity in ngari, hentak and tungtap, fermented fish products of Northeast India. World Journal of Microbiology and Biotechnology 20 (6): 599-607.

13.       Thapa, S. and Tamang, J.P. (2004). Product characterization of kodo ko jaanr: fermented finger millet beverage of the Himalayas. Food Microbiology 21: 617-622.

14.       Tamang, J.P. (2003). Native microorganisms in fermentation of kinema. Indian Journal of Microbiology 43(2): 127-130.

15.       Tamang, J.P., Thapa, S., Dewan, S., Yasuka, J. Fudou, R. and Yamanaka, S. (2002). Phylogenetic analysis of Bacillus strains isolated from fermented soybean foods of Asia: Kinema, Chungkokjang and Natto. Journal of Hill Research 15 (2): 56-62.

16.       Tamang, J.P. (2001). Kinema. Food Culture 3: 11-14.

17.       Tamang, J.P. (2001) Food culture in the Eastern Himalayas. Journal of Himalayan Research and Cultural Foundation 5 (3-4): 107-118.

18.       Tamang, J.P., Dewan, S., Thapa, S., Olasupo, N. A., Schillinger, U. and Holzapfel, W. H. (2000). Identification and enzymatic profiles of predominant lactic acid bacteria isolated from soft-variety chhurpi, a traditional cheese typical of the Sikkim Himalayas. Food Biotechnology 14 (1&2): 99-112.

19.       Kozaki, M., Tamang, J.P., Kataoka, J., Yamanaka, S. and Yoshida, S. (2000). Cereal wine (jaanr) and distilled wine (raksi) in Sikkim. Journal of Brewing Society of Japan, 95 (2): 115-122.

20.       Tamang, J.P. (1999). Development of pulverised starter for kinema production. Journal of Food Science and Technology 36 (5): 475-478.

21.       Tamang, J.P. (1998). Role of microorganisms in traditional fermented foods. Indian Food Industry 17 (3): 162-167.

22.       Yonzan, H. and Tamang, J.P. (1998). Consumption pattern of traditional fermented foods in the Sikkim Himalaya. Journal of Hill Research 11(1): 112-115.

23.       Tamang, J.P. and Nikkuni, S. (1998). Effect of temperatures during pure culture fermentation of Kinema. World Journal of Microbiology and Biotechnology 14 (6): 847-850.

24.       Tamang, J.P. and Sarkar, P.K. (1996). Microbiology of mesu, a traditional fermented bamboo shoot product. International Journal of Food Microbiology 29: 49-58.

25.       Tamang, J.P. and Nikkuni, S. (1996). Selection of starter culture for production of kinema, fermented soybean food of the Himalaya. World Journal of Microbiology and Biotechnology 12 (6): 629-635.

26.       Tamang, J.P., Thapa, S., Tamang, N. and Rai, B. (1996). Indigenous fermented food beverages of Darjeeling hills and Sikkim: process and product characterization. Journal of Hill Research 9(2): 401-411.

27.       Tamang, J.P. (1996). Fermented soybean products in India. In: The proceedings of the 2nd International Soybean Processing and Utilization Conference, Bangkok, Thailand, January 8-13, 1996 (Ed: A. Buchanam), p. 189-193.

28.       Sarkar, P.K. and Tamang, J.P. (1995). Changes in the microbial profile and proximate composition during natural and controlled fermentation of soybeans to produce kinema. Food Microbiology 12: 317-325.

29.       Tamang, J.P. and Sarkar, P.K. (1995). Microbiology of murcha - an amylolytic fermentation starter. Microbios 81:115-122.

30.       Sarkar, P.K., Tamang, J.P., Cook, P.E. and Owens, J.D. (1994). Kinema - a traditional soybean fermented food: proximate composition and microflora. Food Microbiology 11: 47-55.

31.       Sarkar, P.K. and Tamang, J.P. (1994). The influence of process variables and inoculum composition on the sensory quality of kinema. Food Microbiology 11: 317-325.

32.       Tamang, J.P. (1994). Kinema – a non-salted soybean fermented food of Darjeeling hills and Sikkim. In: Proceeding Abstract of the Third Asian Symposium on Non-Salted Soybean Fermentation, Akita, Japan, June 4-6, 1999, p. 14.

33.       Tamang, J.P. and Sarkar, P.K. (1993). Sinki - a traditional lactic acid fermented radish tap root product. Journal of General and Applied Microbiology 39: 395-408.

34. Tamang, J.P., Sarkar, P.K. and Hesseltine, C.W. (1988). Traditional fermented foods and beverages of Darjeeling and Sikkim - a review. Journal of Science of Food and Agriculture 44: 357-385