Prof. Jyoti Prakash Tamang

Sikkim University Official Website

Professor Dr.  Jyoti Prakash Tamang

Designation: Senior Professor in Microbiology, Head (w.e.f. 15.07.2020); former- Full-fledged Registrar(05.12.2011 to 13.03.2012), Acting Registrar while being Professor in the Department of Microbiology (14.03.2012 to 12.02.2013),former-Dean, School of Life Sciences w.e.f. 30.11.2012 to 02.02.2022; officiating Vice-Chancellor (13.10.2017 to 10.10.2018). 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 2022 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 Indian National Science Academy (INSA) (FNA) in 2022
2.Fellow of National Academy of Sciences, India (NASI) (FNASc) in 2022.
3.Fellow of National Academy of Biological Sciences (NABS) in 2016.
4. Fellow of National Academy of Agricultural Sciences (NAAS) in 2013.
5. Fellow of Association of Microbiologists of India (FAMI) in 2010.
6. 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

Prof. Tamang is the pioneer food microbiologist working on ethnic fermented foods and beverages of the Himalayan regions of India including North East India, Nepal, Bhutan, Myanmar for last 36 years. He has conducted pioneering studies towards understanding microbial composition and delineating health benefits of fermented foods and beverages. In this work he has combined classical microbiological methods with advanced molecular tools, including microbiome and metabolomics analysis, using the machine leaning tools to characterize microbes that are present in the starter cultures and fermented foods to contribute to their health benefits.

Latest Publications [Total Citations (Google scholars 03.11.2022): 7340; h-index: 49]

1) Yilmaz, B., Elibol, E., Shangpliang, H.N.J., Ozogul, F. and Tamang, J.P. (2022). Microbial Communities in home-made and commercial kefir and their hypoglycemic properties. Fermentation 8,590.doi.org/10.3390/fermentation8110590. (Impact factor: 5.123).
2) Pariyar, P., Yaduvanshi, P.S., Raghu, P. and Tamang, J.P. (2022). Screening of Poly-glutamic acid (PGA)-producing Bacillus species from Indian fermented soybean foods and characterization of PGA. Fermentation 8, 495.doi.org/10.3390/fermentation8100495. (Impact factor: 5.123).
3) Tamang, J.P., Annupma, A. and Shangpliang, H.N.J. (2022). Ethno-microbiology of Tempe, an Indonesian fungal-fermented soybean food and Koji, a Japanese fungal starter culture. Current Opinion in Food Science 100912. doi.org/10.1016/j.cofs.2022.100912 (Impact factor: 9.8). (Citations: 1)
4) Tamang, J.P. (2022). Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages. Journal of Ethnic Foods 9:30 doi.org/10.1186/s42779-022-00146-3 (Impact Factor: 1.37). (Citations: 1)
5) Shangpliang, H.N.J. and Tamang, J.P. (2022). Predictive functionality of bacteria in naturally fermented milk products of India using PICRUSt2 and Piphillin pipelines.
Journal of Data Mining in Genomics Proteomics 13: 244. doi: 10.4172/2153-0602.22.13. (Impact factor: 21.1).
6) Tamang, J.P. and Lama, S. (2022). Probiotic properties of yeasts in traditional fermented foods and beverages. Journal of Applied Microbiology. 1–10. https://doi.org/10.1111/ jam.15467. (Impact Factor: 4.059). (Citations: 4).
7) Kharnaior, P. and Tamang, J.P. (2022). Metagenomic–metabolomic mining of kinema, a naturally fermented soybean food of the Eastern Himalayas. Frontiers in Microbiology 13: 868383. doi: 10.3389/fmicb.2022.868383. (Impact Factor: 6.064). (Citations: 2)
8) Rai, R. and Tamang, J.P. (2022). In vitro and genetic screening of probiotic properties of lactic acid bacteria isolated from naturally fermented cow-milk and yak-milk products of Sikkim, India. World Journal of Microbiology and Biotechnology 38: 25.doi.10.1007/s11274-021-03215-y. (Impact Factor: 4.253). (Citations: 4)
9) Tamang, J.P., Das, D., Kharnaior, P., Pariyar, P., Thapa, N., Jo, S.W., Yim, E.J. and Shin, D.H. (2022). Shotgun metagenomics of cheonggukjang, a fermented soybean food of Korea: community structure, predictive functionalities and amino acids profile. Food Research International 151, 110904.doi.org/10.1016/j.foodres.2021.110904 (Impact Factor: 7.425). (Citations: 3).
10) 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: 15.817) (Citation: 216).

Books:

1. Tamang, J.P., Lappe-Oliveras, P. and Mayo, B., eds. (2022). Insights of Fermented Foods and Beverages: Microbiology and Health-Promoting Benefits. Lausanne: Frontiers Media SA. doi: 10.3389/978-2-88974-440-4.
2. 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.
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.

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