List of works - Kumaraswamy Jeyaram

Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing.

scientific article

Bacterial dynamics during yearlong spontaneous fermentation for production of ngari, a dry fermented fish product of Northeast India

scientific article published on 10 January 2015

Bacterial species associated with traditional starter cultures used for fermented bamboo shoot production in Manipur state of India

scientific article

Combination of culture-independent and culture-dependent molecular methods for the determination of bacterial community of iru, a fermented Parkia biglobosa seeds

scientific article

Comparative analysis of the gut microbiota in centenarians and young adults shows a common signature across genotypically non-related populations

scientific article published on 06 February 2019

Distinct differentiation of closely related species of Bacillus subtilis group with industrial importance

scientific article

Extracellular polysaccharide from Weissella confusa OF126: Production, optimization, and characterization

scientific article published on 11 January 2018

Geographical markers for Saccharomyces cerevisiae strains with similar technological origins domesticated for rice-based ethnic fermented beverages production in North East India ⬇️

scientific article published on June 30, 2011

High-Throughput Illumina MiSeq Amplicon Sequencing of Yeast Communities Associated With Indigenous Dairy Products From Republics of Benin and Niger

scientific article published on 03 April 2019

Microbial Diversity and Metabolite Profiles of Palm Wine Produced From Three Different Palm Tree Species in Côte d'Ivoire

scientific article published on 03 February 2020

Molecular identification of dominant microflora associated with 'Hawaijar' - a traditional fermented soybean (Glycine max (L.)) food of Manipur, India

scientific article

Molecular identification of yeast species associated with ‘Hamei’ — A traditional starter used for rice wine production in Manipur, India

article

Production of angiotensin I converting enzyme inhibitory (ACE-I) peptides during milk fermentation and their role in reducing hypertension

scientific article

Production of exopolysaccharide by strains of YO175 and OF101 isolated from traditional fermented cereal beverage

scientific article published on 10 October 2018

Quantifying the biases in metagenome mining for realistic assessment of microbial ecology of naturally fermented foods

scientific article

Reliable differentiation of Meyerozyma guilliermondii from Meyerozyma caribbica by internal transcribed spacer restriction fingerprinting

scientific article

Screening of Rhizobacteria for Their Plant Growth Promotion Ability and Antagonism Against Damping off and Root Rot Diseases of Broad Bean (Vicia faba L.) ⬇️

scientific article published on February 1, 2011

Three-phase succession of autochthonous lactic acid bacteria to reach a stable ecosystem within 7 days of natural bamboo shoot fermentation as revealed by different molecular approaches

scientific article published on 12 May 2015

Toxigenic and pathogenic potential of enteric bacterial pathogens prevalent in the traditional fermented foods marketed in the Northeast region of India

scientific article published on 21 February 2019

List of works by Kumaraswamy Jeyaram

Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing.

Bacterial dynamics during yearlong spontaneous fermentation for production of ngari, a dry fermented fish product of Northeast India

Bacterial species associated with traditional starter cultures used for fermented bamboo shoot production in Manipur state of India

Combination of culture-independent and culture-dependent molecular methods for the determination of bacterial community of iru, a fermented Parkia biglobosa seeds

Comparative analysis of the gut microbiota in centenarians and young adults shows a common signature across genotypically non-related populations

Distinct differentiation of closely related species of Bacillus subtilis group with industrial importance

Extracellular polysaccharide from Weissella confusa OF126: Production, optimization, and characterization

Geographical markers for Saccharomyces cerevisiae strains with similar technological origins domesticated for rice-based ethnic fermented beverages production in North East India ⬇️

High-Throughput Illumina MiSeq Amplicon Sequencing of Yeast Communities Associated With Indigenous Dairy Products From Republics of Benin and Niger

Microbial Diversity and Metabolite Profiles of Palm Wine Produced From Three Different Palm Tree Species in Côte d'Ivoire

Molecular identification of dominant microflora associated with 'Hawaijar' - a traditional fermented soybean (Glycine max (L.)) food of Manipur, India

Molecular identification of yeast species associated with ‘Hamei’ — A traditional starter used for rice wine production in Manipur, India

Production of angiotensin I converting enzyme inhibitory (ACE-I) peptides during milk fermentation and their role in reducing hypertension

Production of exopolysaccharide by strains of YO175 and OF101 isolated from traditional fermented cereal beverage

Quantifying the biases in metagenome mining for realistic assessment of microbial ecology of naturally fermented foods

Reliable differentiation of Meyerozyma guilliermondii from Meyerozyma caribbica by internal transcribed spacer restriction fingerprinting

Screening of Rhizobacteria for Their Plant Growth Promotion Ability and Antagonism Against Damping off and Root Rot Diseases of Broad Bean (Vicia faba L.) ⬇️

Three-phase succession of autochthonous lactic acid bacteria to reach a stable ecosystem within 7 days of natural bamboo shoot fermentation as revealed by different molecular approaches

Toxigenic and pathogenic potential of enteric bacterial pathogens prevalent in the traditional fermented foods marketed in the Northeast region of India