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Jyoti Prakash

Showing results (11-20 of 326) with videos related to

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International Journal of Food Microbiology|January 10, 2015
Bacillus species isolated from tungrymbai and bekang, naturally fermented soybean foods of IndiaRajen Chettri, Jyoti Prakash Tamang
Frontiers in Microbiology|May 16, 2022
Metagenomic-Metabolomic Mining of <i>Kinema</i>, a Naturally Fermented Soybean Food of the Eastern HimalayasPynhunlang Kharnaior, Jyoti Prakash Tamang
Indian Journal of Microbiology|July 21, 2012
In situ fermentation dynamics during production of gundruk and khalpi, ethnic fermented vegetable products of the HimalayasBuddhiman Tamang, Jyoti Prakash Tamang
FEMS Yeast Research|February 22, 2023
Diversity of yeasts in Indian fermented foods and alcoholic beveragesJyoti Prakash Tamang, Sonam Lama
World Journal of Microbiology & Biotechnology|January 6, 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, IndiaRanjita Rai, Jyoti Prakash Tamang
Journal of Applied Microbiology|January 30, 2022
Probiotic properties of yeasts in traditional fermented foods and beveragesJyoti Prakash Tamang, Sonam Lama
Frontiers in Microbiology|June 18, 2020
Diversity of Filamentous Fungi Isolated From Some Amylase and Alcohol-Producing Starters of IndiaAnu Anupma, Jyoti Prakash Tamang
Food Research International (Ottawa, Ont.)|March 2, 2021
Bacterial and fungal communities and their predictive functional profiles in kinema, a naturally fermented soybean food of India, Nepal and BhutanPynhunlang Kharnaior, Jyoti Prakash Tamang
Frontiers in Microbiology|November 22, 2019
Phenotypic and Genotypic Identification of Bacteria Isolated From Traditionally Prepared Dry Starters of the Eastern HimalayasPooja Pradhan, Jyoti Prakash Tamang
Food Research International (Ottawa, Ont.)|September 10, 2023
Metagenomics and metabolomics of Toddy, an Indian fermented date palm beverageSouvik Das, Jyoti Prakash Tamang
Pageof 33

Showing results (11-20 of 326) with videos related to

Sort By:
Pageof 33
International Journal of Food Microbiology|January 10, 2015
Bacillus species isolated from tungrymbai and bekang, naturally fermented soybean foods of IndiaRajen Chettri, Jyoti Prakash Tamang
Frontiers in Microbiology|May 16, 2022
Metagenomic-Metabolomic Mining of <i>Kinema</i>, a Naturally Fermented Soybean Food of the Eastern HimalayasPynhunlang Kharnaior, Jyoti Prakash Tamang
Indian Journal of Microbiology|July 21, 2012
In situ fermentation dynamics during production of gundruk and khalpi, ethnic fermented vegetable products of the HimalayasBuddhiman Tamang, Jyoti Prakash Tamang
FEMS Yeast Research|February 22, 2023
Diversity of yeasts in Indian fermented foods and alcoholic beveragesJyoti Prakash Tamang, Sonam Lama
World Journal of Microbiology & Biotechnology|January 6, 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, IndiaRanjita Rai, Jyoti Prakash Tamang
Journal of Applied Microbiology|January 30, 2022
Probiotic properties of yeasts in traditional fermented foods and beveragesJyoti Prakash Tamang, Sonam Lama
Frontiers in Microbiology|June 18, 2020
Diversity of Filamentous Fungi Isolated From Some Amylase and Alcohol-Producing Starters of IndiaAnu Anupma, Jyoti Prakash Tamang
Food Research International (Ottawa, Ont.)|March 2, 2021
Bacterial and fungal communities and their predictive functional profiles in kinema, a naturally fermented soybean food of India, Nepal and BhutanPynhunlang Kharnaior, Jyoti Prakash Tamang
Frontiers in Microbiology|November 22, 2019
Phenotypic and Genotypic Identification of Bacteria Isolated From Traditionally Prepared Dry Starters of the Eastern HimalayasPooja Pradhan, Jyoti Prakash Tamang
Food Research International (Ottawa, Ont.)|September 10, 2023
Metagenomics and metabolomics of Toddy, an Indian fermented date palm beverageSouvik Das, Jyoti Prakash Tamang
Pageof 33