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Lista de obras de Kumaraswamy Jeyaram

Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing.

artículo científico publicado en 2018

Bacterial dynamics during yearlong spontaneous fermentation for production of ngari, a dry fermented fish product of Northeast India

artículo científico publicado en 2015

Bacterial species associated with traditional starter cultures used for fermented bamboo shoot production in Manipur state of India

artículo científico publicado en 2010

Combination of culture-independent and culture-dependent molecular methods for the determination of bacterial community of iru, a fermented Parkia biglobosa seeds

artículo científico publicado en 2012

Comparative analysis of the gut microbiota in centenarians and young adults shows a common signature across genotypically non-related populations

artículo científico publicado en 2019

Distinct differentiation of closely related species of Bacillus subtilis group with industrial importance

artículo científico publicado en 2011

Extracellular polysaccharide from Weissella confusa OF126: Production, optimization, and characterization

artículo científico publicado en 2018

Geographical markers for Saccharomyces cerevisiae strains with similar technological origins domesticated for rice-based ethnic fermented beverages production in North East India ⬇️

artículo científico publicado el 30 de junio de 2011

High-Throughput Illumina MiSeq Amplicon Sequencing of Yeast Communities Associated With Indigenous Dairy Products From Republics of Benin and Niger

artículo científico publicado en 2019

Microbial Diversity and Metabolite Profiles of Palm Wine Produced From Three Different Palm Tree Species in Côte d'Ivoire

artículo científico publicado en 2020

Molecular identification of dominant microflora associated with 'Hawaijar' - a traditional fermented soybean (Glycine max (L.)) food of Manipur, India

artículo científico publicado en 2008

Molecular identification of yeast species associated with ‘Hamei’ — A traditional starter used for rice wine production in Manipur, India

article

Production of angiotensin I converting enzyme inhibitory (ACE-I) peptides during milk fermentation and their role in reducing hypertension

artículo científico publicado en 2017

Production of exopolysaccharide by strains of YO175 and OF101 isolated from traditional fermented cereal beverage

artículo científico publicado en 2018

Quantifying the biases in metagenome mining for realistic assessment of microbial ecology of naturally fermented foods

artículo científico publicado en 2016

Reliable differentiation of Meyerozyma guilliermondii from Meyerozyma caribbica by internal transcribed spacer restriction fingerprinting

artículo científico publicado en 2014

Screening of Rhizobacteria for Their Plant Growth Promotion Ability and Antagonism Against Damping off and Root Rot Diseases of Broad Bean (Vicia faba L.) ⬇️

artículo científico publicado el 1 de febrero de 2011

Three-phase succession of autochthonous lactic acid bacteria to reach a stable ecosystem within 7 days of natural bamboo shoot fermentation as revealed by different molecular approaches

artículo científico publicado en 2015

Toxigenic and pathogenic potential of enteric bacterial pathogens prevalent in the traditional fermented foods marketed in the Northeast region of India

scientific article published on 21 February 2019

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