Prof. Jyoti Prakash Tamang

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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 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 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 35 years focusing on food antiquity, dietary culture, gastronomy, sequence-based metataxonomic, metagenomics, metabolomics, probiotics and health benefits.

Latest Publications[Total Citations (Google scholars 11.07.2022):6900; h-index: 46]

1. 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).
2. 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: 1)
3. 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: 1).
4. Tamang, J.P.,Kharnaior, P., Pariyar, P., Thapa, N., Lar, N., Win, K.S., Mar, A. and Nyo, N.(2021). Shotgun sequence- based metataxonomic and predictive functional profiles of Pe poke, a naturally fermented soybean food of Myanmar. PLoS ONE 16(12): e0260777. https://doi.org/10.1371/journal.pone.0260777.(Impact Factor: 3.752). (Citations: 1).
5. Tamang, J.P. (2021). “Ethno‐Microbiology” of ethnic Indian fermented foods and alcoholic beverages. Journal of Applied Microbiology 1-17.doi:10.1111/jam.15382. (Impact Factor:4.059) (Citations: 4).
6. Tamang, J.P.,Jeyaram, K., Rai, A.K. and Mukherjee, P.K. (2021). Diversity of beneficial microorganisms and their functionalities in community-specific ethnic fermented foods of the Eastern Himalayas. Food Research International148, 110633.doi.org/10.1016/j.foodres.2021.110633. (Impact Factor: 7.425). (Citations: 9).
7. 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: 5.070). (Citations: 7).
8. 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: 6.652). (Citations: 4).
9. 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: 3.572).(Citations: 5).
10. 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: 7.425). (Citations: 9).
11. 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: 7.425). (Citations: 6).
12. 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: 171).

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., 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.
4. Tamang, J.P. (2016). Ethnic Fermented Foods and Alcoholic Beverages of Asia. Springer, New Delhi, pages 409. ISBN: 978-81-322-2798-4.
5. 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.
6. Tamang, J.P. (2010). Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values. CRC Press, Taylor & Francis Group, New York, pages 295. ISBN: 9781420093247.
7. 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.
8. 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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