Dr. Arun Kumar Rai
Designation: Assistant Professor
Date of joining: 17/11/2015
Academic record & distinction
Ph.D, Kumaun University
Thesis title: Microbiology of traditional meat products of Sikkim and Kumaun Himalaya.
M. Sc. Distinction: Darjeeling Government College , University of North Bengal
B.Sc. (Botany Honours): Sikkim Government College, Tadong, University of North Bengal
Areas of Specialization
Microbiology: Agriculturally Important Microorganisms (AIM), Endophytes, PGPR, PGPF and BCA
- Sharma, H, Rai, A.K., Dahiya, D, Chettri, R. and Nigam, P.S. (2021). Exploring endophytes for in vitro synthesis of bioactive compound similar to metabolites produced in vivo by host plants. AIMS Microbiology 7(2): 175–199. DOI: 10.3934/microbiol.2021012
- Sharma, H, Rai, A.K., Chettri, R. and Nigam, P.S. (2021). Bioactivities of Penicillium citrinum isolated from a medicinal plant Swertia chirayita. Archives of Microbiology https://doi.org/10.1007/s00203-021-02498-x
- Rai, A.K. and Tamang, J.P. (2017). Prevalence of Staphylococcus spp. and Micrococcus spp. in traditionally prepared meat products of Sikkim and Uttarakhand.Journal of Scientific & Industrial Research 76: 351-354.
Tamang, J.P., Thapa, N., Tamang, B., Rai, A. and Chettri, R. (2015). Chapter 1. Microorganisms in fermented foods and beverages. In: Health Benefits of Fermented Foods
(Ed: Tamang, J.P.). CRC Press, Taylor & Francis Group, New York, pp. 1-110. ISBN: 978-1-4665-88097.