Prof. Jyoti Prakash Tamang

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Professor Jyoti Prakash Tamang 

Designation: Professor in Microbiology, Head (w.e.f. 17.08.2020); former-Registrar (05.12.2011 to 31.01.2013), former-Dean, School of Life Sciences w.e.f. 01.02.2013 to 31.01.2020); officiating Vice-Chancellor (Oct 2017-Nov 2018). Visiting Professor, National Industrial Institute of Advance Science and Technology, Tsukuba, Japan

E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Academic record & distinction
MSc (Botany with Microbiology), North Bengal University (Gold Medal); PhD (Microbiology), North Bengal University; Post-doctorate Research (National Food Research Institute, Tsukuba, Japan); Post-doctorate Research (Institute of Hygiene and Toxicology, Karlsruhe, Germany).

Awards:
1. Mountain Chair conferred by International Centre for Integrated Mountain Development, Kathmandu (www.icimod.org) for December 2019-December 2021 for Himalayan University Consortia (Universities located in the Hindu Kush Himalayan regions of India, Nepal, Bhutan, China, Myanmar, Pakistan, Afghanistan and Bangladesh)
2. Gourmand World Cookbook Award, Paris in 2010.
National Bio-Science Award of Department of Biotechnology, Ministry of Science and Technology, Government of India in 2005.
3. United Nations University Women Association-Award, Tokyo in 1996.
4. North Bengal University Gold Medal in 1984, North Bengal University Silver Medal in 1982.

Fellow:
1. Fellow of National Academy of Biological Sciences (NABS) in 2016.
2. Fellow of National Academy of Agricultural Sciences (NAAS) in 2013.
3. Fellow of Association of Microbiologists of India (FAMI) in 2010.
4. Fellow of Biotech Research Society of India (FBRS) in 2006.

Patent: Patent was granted by the Patent Office, Government of India, Kolkata vide Patent No: 253460, date of grant: 24.07.2012.

Areas of Specialization
He is one of the pioneers food microbiologist working on ethnic fermented foods and beverages of the Himalayan regions of India including North East India, Nepal and Bhutan for last 34 years focusing on sequence-based taxonomy and bacterial and fungal community structures using high-throughput sequencing and shotgun sequencing tools supported by bioinformatics and predictive gene functionality by machine learning tools, metabolomics, food safety, nutrition, and health promoting-benefits.

Latest Publications[Total Citations (Google scholars 15.07.2021):5900; h-index: 42]

1. Das, S. and Tamang, J.P. (2021). Changes in microbial communities and their predictive functionalities during fermentation of toddy, an alcoholic beverage of India. Microbiological Research 248: 126769.doi.org/10.1016/j. (Impact factor: 5.415).
2. Kharnaior, P. and Tamang, J.P. (2021). Bacterial and fungal communities and their predictive functional profiles in kinema, a naturally fermented soybean food of India, Nepal and Bhutan. Food Research International 140, 110055. doi.org/10.1016/j.foodres.2020.110055(Impact Factor: 6.475).
3. Bhutia, M.O., Thapa, N. and Tamang, J.P. (2021). Prevalence of enterotoxin genes and antibacterial susceptibility pattern of pathogenic bacteria isolated from traditionally preserved fish products of Sikkim, India. Food Control 125: 108009.doi.org/10.1016/j.foodcont.2021.108009. (Impact factor: 5.548).
4. Shangpliang, H.N.K. and Tamang, J.P. (2021). Phenotypic and genotypic characterizations of lactic acid bacteria isolated from exotic naturally fermented milk (cow and yak) products of Arunachal Pradesh, India. International Dairy Journal 118: 105038.doi.org/ 10.1016/j.idairyj.2021.105038(Impact factor: 3.032).
5. Bhutia, M.O., Thapa, N., Shangpliang, H.N.K. and Tamang, J.P. (2021). Metataxonomic profiling of bacterial communities and their predictive functional profiles in traditionally preserved meat products of Sikkim state in India. Food Research International 140, 110002. doi.org/10.1016/j.foodres.2020.110002.(Impact Factor: 6.475).
6. Bhutia, M.O., Thapa, N. and Tamang, J.P. (2021). Molecular characterisation of bacteria, detection of enterotoxin genes and antibiotic susceptibility patterns in traditionally processed meat products of Sikkim, India. Frontiers in Microbiology 11:599606.doi: 10.3389/fmicb.2020.599606 (Impact Factor: 5.640).
7. Pradhan, P. and Tamang, J.P. (2021). Probiotic properties of lactic acid bacteria isolated from traditionally prepared dry starters of the Eastern Himalayas. World Journal of Microbiology and Biotechnology 37, 7.doi.10.1007/s11274-020-02975-3. (Impact Factor: 3.312). (Citations: 1).
8. Bhutia, M.O., Thapa, N., Shangpliang, H.N.K. and Tamang, J.P. (2021). High-throughput sequence analysis of bacterial communities and their predictive functionalities in traditionally preserved fish products of Sikkim, India. Food Research International 143, 109885. doi.org/10.1016/j.foodres.2020.109885.(Impact Factor: 6.475)
9. Anupma, A. and Tamang, J.P. (2020). Diversity of filamentous fungi isolated from some amylase and alcohol-producing starters of India. Frontiers in Microbiology 11: 905. doi: 10.3389/fmicb.2020.00905 (Impact Factor: 5.640). (Citations: 5).
10. Goel, A., Halami, P.M. and Tamang, J.P. (2020). Genome analysis of Lactobacillus plantarum isolated from some Indian fermented foods for bacteriocin production and probiotic marker genes. Frontiers in Microbiology 11: 40. doi: 10.3389/fmicb.2020.00040 (Impact Factor: 5.640) (Citations: 10).
11. Tamang, J.P., Cotter, P., Endo, A., Han, N.S., Kort, R., Liu, S.Q., Mayo, B., Westerik, N. and Hutkins, R. (2020). Fermented foods in a global age: east meets west. Comprehensive Reviews in Food Science and Food Safety 19: 184-217. doi: 10.1111/1541-4337.12520 (Impact Factor: 12.811) (Citation: 67).

Books:
1. Tamang, J.P. (2020). Ethnic Fermented Foods and Alcoholic Beverages of India: Science History and Culture. Springer Nature, Singapore, pages 685. ISBN: 978-981-15-1486-9.
2. Tamang, J. P., Holzapfel, W. H., Felis, G. E., Shin, D. H., eds. (2019). Microbiology of Ethnic Fermented Foods and Alcoholic Beverages of the World. Lausanne: Frontiers Media. doi: 10.3389/978-2-88963-165-0.
3. Tamang, J.P. (2016). Ethnic Fermented Foods and Alcoholic Beverages of Asia. Springer, New Delhi, pages 409. ISBN: 978-81-322-2798-4.
4. Tamang, J.P. (2015). Health Benefits of Fermented Foods and Beverages. CRC Press, Taylor & Francis Group, New York, pages 636. ISBN: 978-1-4665-88097.
5. Tamang, J.P. (2010). Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values. CRC Press, Taylor & Francis Group, New York, pages 295. ISBN: 9781420093247.
6. Tamang, J.P. and Kailasapathy, K. (Editors) (2010). Fermented Foods and Beverages of the World. CRC Press, Taylor & Francis Group, New York, pages 448. ISBN: 9781420094954.
7. Tamang, J.P. (2005). Food Culture of Sikkim. Sikkim Study Series volume IV. Information and Public Relations Department, Government of Sikkim, Gangtok, p. 120.

 

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