Professor Dr. Jyoti Prakash Tamang
Designation: Professor in Microbiology (w.e.f. 12.03.2012; Dean, School of Life Sciences w.e.f. 01.02.2013)
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).
1. Gourmand World Cookbook Award, Paris in 2010.
2. 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.
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.
Areas of Specialization
Microbiology of fermented foods and beverages for last 32 years focusing on culture-dependent and culture-independent techniques of microbial diversity including metegenomics, functionality and health-promoting benefits.
1. Sha, S.P., Suryavanshi, M.S., Jani, K., Sharma, A., Shouche, Y. and Tamang, J.P. (2018). Diversity of yeasts and molds by culture-dependent and culture-independent methods for mycobiome surveillance of traditionally prepared dried starters for the production of Indian alcoholic beverages. Frontiers in Microbiology9:2237. doi: 10.3389/fmicb.2018.02237(Impact Factor: 4.019).
2. Shangpliang, H.N.K., Rai, R., Keisam, S., Jeyaram, K. and Tamang, J.P. (2018). Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing. Scientific Reports 8: 1532 DOI.10.1038/s41598-018-19524-6. (Impact Factor: 4.259)
3. Anupma, A., Pradhan, P., Sha, S.P. and Tamang, J.P. (2018). Traditional skill of ethnic people of the Eastern Himalayas and North East India in preserving microbiota as dry amylolytic starters. Indian Journal of Traditional Knowledge 17(1): 184-190. (Impact factor: 1.273).
4. Shah, S.P., Jani, K., Sharma, A., Anupma, A., Pradhan, P., Shouche, Y. and Tamang, J.P. (2017). Analysis of bacterial and fungal communities in Marcha and Thiat, traditionally prepared amylolytic starters of India. Scientific Reports 7: 10967 DOI: 10.1038/s41598-017-11609-y. (Impact Factor: 4.259)
5. Shangpliang, H.N.J., Sharma, S., Rai, R. and Tamang, J.P. (2017). Some technological properties of lactic acid bacteria isolated from Dahiand Datshi, naturally fermented milk products of Bhutan. Frontiers in Microbiology 8: doi: 10.3389/fmicb.2017.00116 (Impact Factor: 4.019).
1. Tamang, J.P. (2016). Ethnic Fermented Foods and Alcoholic Beverages of Asia. Springer, New Delhi, pages 409. ISBN: 978-81-322-2798-4.
2. 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.
3. Tamang, J.P. (2010). Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values. CRC Press, Taylor & Francis Group, New York, pages 295. ISBN: 9781420093247.
4. 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.BN: 9781420094954.