RESEARCH

PUBLICATIONS of Professor Dr. Jyoti Prakash Tamang

(updated: 2nd December, 2015)

Total number of publications:

Total Citations {Google scholars, 11.11.2015):


h-index:







i10-index:







Cumulative Impact Factors (Thomson Reuters, 2013):

131

1420

24

38

71.168

Research Papers Published in Peer-reviewed SCI Journals:

2015 Publication:


1) Kwon, D.Y. and Tamang, J.P. (2015). Religious ethnic foods. Journal of Ethnic Foods
(Elseviers) 2: 45-46.
2) Kharel, N., Palni, U. and Tamang, J.P. (2015). Microbiological Assessment of Ethnic
Street Foods of the Himalayas. Journal of Ethnic Foods (Elsevier) (accepted; in press).
3) Ray, S., Bagyaraj, D.J., Thilagar, G. and Tamang, J.P. (2015). Preparation of Chyang, an
ethnic fermented beverage of the Himalayas using different raw cereals. Journal of
Ethnic Foods (Elsevier) (accepted in press).
4) Tamang, J.P. (2015). Naturally fermented ethnic soybean foods of India. Journal of
Ethnic Foods 2: 8-17.
5) Chettri, R. and Tamang, J.P. (2015). Bacillus species isolated from Tungrymbai and
Bekang, naturally fermented soybean foods of India. International Journal of Food
Microbiology 197: 72-76 (Impact factor: 3.155) (Citation: 3)
6) Pradhan, S., Manivannan, S. and Tamang, J.P. (2015). Proximate, mineral composition
and antioxidant properties of some wild leafy vegetables. Journal of Scientific and
Industrial Research 74: 155-159. (IF: 0.505).
7) Pradhan, S. and Tamang, J.P. (2015). Ethnobiology of wild leafy vegetables of Sikkim.
Indian Journal of Traditional Knowledge. 14(2): 290-297. (IF: 0.492).
8) Sonar, N.R., Vijayendra, S.V.N., Prakash M., Saikia M., Tamang, J.P. and Halami, P.M.
(2015). Nutritional and functional profile of traditional fermented bamboo shoot
based products from Arunachal Pradesh and Manipur states of India. International
Food Research Journal 22(2): 788-797.

2014 forwards publication:
9) Tamang, J.P. and Thapa, N. (2014). Some non-fermented ethnic foods of Sikkim in
India. Journal of Ethnic Foods (Elsevier) 1: 29-33.

10) Chakrabarty, J., Sharma, G.D. and Tamang, J.P. (2014). Traditional technology and
product characterization of some lesser-known ethnic fermented foods and beverages
of North Cachar Hills District of Assam. Indian Journal of Traditional Knowledge 13 (4):
706-715. (IF: 0.492). (Citation: 4).
11) Chettri, R. and Tamang, J.P. (2014). Functional properties of Tungrymbai and Bekang,
naturally fermented soybean foods of India. International Journal of Fermented Foods
3: 87-103. (Citation: 2).
12) Rai, R., Kharel, N. and Tamang, J.P. (2014). HACCP model of kinema, a fermented
soybean food. Journal of Scientific and Industrial Research. 73: 588-592 (IF: 0.505).
13) Kharel, N., Palni, U. and Tamang, J.P. (2013). Ethnic street foods sold in Gangtok and
Nainital towns of India. Journal of Hill Research 26 (1&2): 64-87.
14) Yonzan. H. and Tamang, J.P. (2013). Optimization of traditional processing of Selroti,
a popular cereal-based fermented food. Journal of Scientific and Industrial Research
72: 43-47. (IF: 0.505).
15) Ghimire, B.K., Tamang, J.P., Yu, C.Y., Jung, S.J., and Chung, I.M. (2012). Antioxidant,
antimicrobial activity and inhibition of -glucosidase activity by Betula alnoides Buch.
bark extract and their relationship with polyphenolic compounds concentration.
Immunopharmacology and Immunotoxicology doi: 10.3109/08923973.2012.661739.
(IF: 1.109)(Citation: 2).
16) Tamang, J.P., Tamang, N., Thapa, S., Dewan, S., Tamang, B.M., Yonzan, H., Rai, A.K.,
Chettri, R., Chakrabarty, J. and Kharel, N. (2012). Microorganisms and nutritional value
of ethnic fermented foods and alcoholic beverages of North East India. Indian Journal
of Traditional Knowledge 11 (1): 7-25. (IF: 0.492) (Citation: 7).
17) Sha, S.P., Thakur, N., Tamang, B. and Tamang, J.P. (2012). Haria, a traditional rice
fermented alcoholic beverage of West Bengal. International Journal of Agriculture
Food Science and Technology 3 (2): 157-160.
18) Sha, S.P., Tamang, J.P., Tamang, B. and Thakur, N. (2012). Microbiological studies of
Haria, a traditional fermented alcoholic beverage of West Bengal. International
Journal of Environmental Engineering and Management 3 (5): 53-59.
19) Sha, S.P., Tamang, J.P. and Thakur, N. (2012). Dabai, a traditional rice-based starter
culture for production of alcoholic beverage Haria of West Bengal. International
Journal of Environmental Engineering and Management 3 (5): 45-50.
20) Oki, K., Rai, A.K., Sato, S., Watanabe, K. and Tamang, J.P. (2011). Lactic acid bacteria
isolated from ethnic preserved meat products of the Western Himalayas. Food
Microbiology 28: 1308-1315. (IF: 3.374) (Citation: 6).
21) Jeyaram, K., Tamang, J.P., Capece, A. and Patrizia Romano, P. (2011). Geographical
markers for Saccharomyces cerevisiae strains with similar technological origins
domesticated for rice-based ethnic fermented beverages production in North East
India. Antonie van Leeuwenhoek 100 (4): 569-578. (IF: 2.137) (Citation: 1).
22) Omizu, Y., Tsukamoto, C., Chettri, R. and Tamang, J.P. (2011). Determination of
saponin contents in raw soybean and fermented soybean foods of India. Journal of
Scientific and Industrial Research 70: 533-538. (IF: 0.505) (Citation: 2).

23) Rai, A. K., Tamang, J.P. and Palni, U. (2010). Microbiological studies of ethnic meat
products of the Eastern Himalayas. Meat Science 85: 560567. (IF: 2.231) (Citation:
15).
24) Yonzan, H. and Tamang, J.P. (2010). Microbiology and nutritional value of selroti, an
ethnic fermented cereal food of the Himalayas. Food Biotechnology 24 (3): 227-247.
(IF: 0.636) (Citation: 6).
25) Tamang, B. and Tamang, J.P. (2010). In situ fermentation dynamics during production
of gundruk and khalpi, ethnic fermented vegetables products of the Himalayas. Indian
Journal of Microbiology 50 (Suppl 1): S93-S98. (IF: 0.832) (Citation: 5).
26) Kharel, N. and Tamang, J.P. (2010). Street Foods: Risk and Safety. Journal of Hill
Research 23 (1&2): 1-9.
27) Rai, A.K., Tamang, J.P. and Palni, U. (2010). Nutritional Value of Lesser-known Ethnic
Meat Products of the Himalayas. Journal of Hill Research 23 (1&2): 22-25. (Citation: 2).
28) Tamang, J.P., Okumiya, K. and Kosaka, Y. (2010). Cultural Adaptation of the Himalayan
Ethnic Foods with special reference to Sikkim, Arunachal Pradesh and Ladakh.
Himalayan Study Monographs of RIHN (Kyoto, Japan) 11: 177-185. ( Citation: 1).
29) Yonzan, H. and Tamang, J.P. (2010). Indigenous knowledge of traditional processing of
Selroti, a cereal-based ethnic fermented food of the Nepalis. Indian Journal of
Traditional Knowledge 9 (2): 271-274. (IF: 0.492) (Citation: 11).
30) Chakrabarty, J., Sharma, G.D. and Tamang, J.P. (2010). Substrate utilisation in
traditional fermentation technology practiced by tribes of North Cachar Hills district of
Assam. Assam University Journal of Science and Technology 4 (1): 66-72. Citation: 4
31) Tamang, J.P. Tamang, B., Schillinger, U., Guigas, C. and Holzapfel, W.H. (2009).
Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables
of the Himalayas. International Journal of Food Microbiology 135: 28-33. (IF: 3.155)
(Citation: 23).
32) Tamang, B. and Tamang, J.P. (2009). Lactic acid bacteria isolated from indigenous
fermented bamboo products of Arunachal Pradesh in India and their functionality.
Food Biotechnology 23: 133-147. (IF: 0.832) (Citation: 12).
33) Tamang, J.P., Chettri, R. and Sharma, R.M. (2009). Indigenous knowledge of Northeast
women on production of ethnic fermented soybean foods. Indian Journal of
Traditional Knowledge 8 (1): 122-126. (IF: 0.492) (Citation: 13).
34) Tamang, B. and Tamang, J.P. (2009). Traditional knowledge of biopreservation of
perishable vegetable and bamboo shoots in Northeast India as food resources. Indian
Journal of Traditional Knowledge 8 (1): 89-95. (IF: 0.492) (Citation: 20).
35) Rai, A.K., Palni, U. and Tamang, J.P. (2009). Traditional knowledge of the Himalayan
people on production of indigenous meat products. Indian Journal of Traditional
Knowledge 8 (1): 104-109. (IF: 0.492) (Citation: 10).
36) Jeyaram, J., Anand Singh, Th., Romi, W., Ranjita Devi, A., Mohendro Singh, W.,
Dayanidhi, H., Rajmuhon Singh, N. and Tamang, J.P. (2009). Traditional fermented
foods of Manipur. Indian Journal of Traditional Knowledge 8 (1): 115-121. (IF: 0.492)
(Citation: 36).

37) Chettri, R. and Tamang, J.P. (2008). Microbiological evaluation of maseura, an ethnic
fermented legume-based condiment of Sikkim. Journal of Hill Research 21 (1): 1-7.
(Citation: 2).
38) Tamang, B., Tamang, J.P., Schillinger, U., Franz, C.M.A.P., Gores, M. and Holzapfel,
W.H. (2008). Phenotypic and genotypic identification of lactic acid bacteria isolated
from ethnic fermented tender bamboo shoots of North East India. International
Journal of Food Microbiology 121: 35-40. (IF: 3.155) (Citation: 36).
39) Tamang, J.P., Dewan, S., Tamang, B., Rai, A., Schillinger, U. and Holzapfel, W.H. (2007).
Lactic acid bacteria in Hamei and Marcha of North East India. Indian Journal of
Microbiology 47 (2): 119-125. (IF: 0.832) (Citation: 27).
40) Tamang, B. and Tamang, J.P. (2007). Role of lactic acid bacteria and their functional
properties in Goyang, a fermented leafy vegetable product of the Sherpas. Journal of
Hill Research 20 (20): 53-61. (Citation: 5).
41) Dewan, S. and Tamang, J.P. (2007). Dominant lactic acid bacteria and their
technological properties isolated from the Himalayan ethnic fermented milk products.
Antonie van Leeuwenhoek International Journal of General and Molecular
Microbiology 92 (3): 343-352. (IF: 2.137) (Citation: 37).
42) Thapa, N., Pal, J. and Tamang, J.P. (2007). Microbiological profile of dried fish
products of Assam. Indian Journal of Fisheries 54 (1): 121-125. (IF: 0.195). (Citation: 5).
43) Tamang, J.P., Thapa, N., Rai, B., Thapa, S., Yonzan, H., Dewan, S., Tamang,
B., Sharma, R.M., Rai, A.K., Chettri, R., Mukhopadhyay, B. and Pal, B. (2007). Food
Consumption in Sikkim with special reference to Traditional Fermented Foods and
Beverages: A Micro-level Survey. Journal of Hill Research, Supplementary issue 20 (1):
1-37. (Citation: 14).
44) Tamang, J.P. and Thapa, S. (2006). Fermentation dynamics during production of
bhaati jaanr, a traditional fermented rice beverage of the Eastern Himalayas. Food
Biotechnology 20 (3): 251-261. (IF: 0.636) (Citation: 17).
45) Dewan, S. and Tamang, J.P. (2006). Microbial and analytical characterization of Chhu,
a traditional fermented milk product of the Sikkim Himalayas. Journal of Scientific and
Industrial Research 65: 747-752. (IF: 0.505) (Citation: 9).
46) Thapa, N., Pal, J. and Tamang, J.P. (2006). Phenotypic identification and technological
properties of lactic acid bacteria isolated from traditionally processed fish products of
the Eastern Himalayas. International Journal of Food Microbiology 107 (1): 33-38. (IF:
3.155) (Citation: 56).
47) Thapa, S. and Tamang, J.P. (2006). Microbiological and physico-chemical changes
during fermentation of kodo ko jaanr, a traditional alcoholic beverage of the
Darjeeling hills and Sikkim. Indian Journal of Microbiology 46 (4): 333-341. (IF: 0.832)
(Citation: 5).
48) Tamang, J.P., Tamang, B., Schillinger, U., Franz, C.M.A.P., Gores, M. and Holzapfel,
W.H. (2005). Identification of predominant lactic acid bacteria isolated from
traditional fermented vegetable products of the Eastern Himalayas. International
Journal of Food Microbiology 105 (3): 347-356. (IF: 3.155) (Citation: 104).
4

49) Tsuyoshi, N., Fudou, R., Yamanaka, S., Kozaki, M., Tamang, N., Thapa, S. and Tamang,
J.P. (2005). Identification of yeast strains isolated from marcha in Sikkim, a microbial
starter for amylolytic fermentation. International Journal of Food Microbiology 99 (2):
135-146. (IF: 3.155) (Citation: 71).
50) Rai, A.K., Sharma, R.M. and Tamang, J.P. (2005). Food value of common edible plants
of Sikkim. Journal of Hill Research 18 (2): 99-103. (Citation: 2).
51) Thapa, N., Pal, J. and Tamang, J.P. (2004). Microbial diversity in ngari, hentak and
tungtap, fermented fish products of Northeast India. World Journal of Microbiology
and Biotechnology 20 (6): 599-607. (IF: 1.262) (Citation: 58).
52) Thapa, S. and Tamang, J.P. (2004). Product characterization of kodo ko jaanr:
fermented finger millet beverage of the Himalayas. Food Microbiology 21: 617-622.
(IF: 3.374) (Citation: 40).
53) Tamang, J.P. (2003). Native microorganisms in fermentation of kinema. Indian Journal
of Microbiology 43(2): 127-130. (IF: 0.832) (Citation: 11).
54) Tamang, J.P., Thapa, S., Dewan, S., Yasuka, J. Fudou, R. and Yamanaka, S. (2002).
Phylogenetic analysis of Bacillus strains isolated from fermented soybean foods of
Asia: Kinema, Chungkokjang and Natto. Journal of Hill Research 15 (2): 56-62.
(Citation: 4).
55) Tamang, J.P. (2001). Kinema. Food Culture (Kikkoman, Japan) 3: 11-14. (Citation: 7).
56) Tamang, J.P. (2001) Food culture in the Eastern Himalayas. Journal of Himalayan
Research and Cultural Foundation 5 (3-4): 107-118. (Citation: 16).
57) Tamang, J.P., Dewan, S., Thapa, S., Olasupo, N. A., Schillinger, U. and Holzapfel, W. H.
(2000). Identification and enzymatic profiles of predominant lactic acid bacteria
isolated from soft-variety chhurpi, a traditional cheese typical of the Sikkim Himalayas.
Food Biotechnology 14 (1&2): 99-112. (IF: 0.636) (Citation: 29).
58) Kozaki, M., Tamang, J.P., Kataoka, J., Yamanaka, S. and Yoshida, S. (2000). Cereal wine
(jaanr) and distilled wine (raksi) in Sikkim. Journal of Brewing Society of Japan 95 (2):
115-122. (Citation: 3).
59) Tamang, J.P. (1999). Development of pulverised starter for kinema production.
Journal of Food Science and Technology 36 (5): 475-478. (IF: 2.024) (Citation: 10).
60) Tamang, J.P. and Nikkuni, S. (1998). Effect of temperatures during pure culture
fermentation of Kinema. World Journal of Microbiology and Biotechnology 14 (6): 847-
850. (IF: 1.262) (Citation: 14).
61) Tamang, J.P. (1998). Role of microorganisms in traditional fermented foods. Indian
Food Industry 17 (3): 162-167. (Citation: 27).
62) Yonzan, H. and Tamang, J.P. (1998). Consumption pattern of traditional fermented
foods in the Sikkim Himalaya. Journal of Hill Research 11(1): 112-115. (Citation: 6).
63) Tamang, J.P. and Sarkar, P.K. (1996). Microbiology of mesu, a traditional fermented
bamboo shoot product. International Journal of Food Microbiology 29: 49-58. (IF:
3.155) (Citation: 54).
5

64) Tamang, J.P. and Nikkuni, S. (1996). Selection of starter culture for production of
kinema, fermented soybean food of the Himalaya. World Journal of Microbiology and
Biotechnology 12 (6): 629-635. (IF: 1.262) (Citation: 45).
65) Tamang, J.P., Thapa, S., Tamang, N. and Rai, B. (1996). Indigenous fermented food
beverages of Darjeeling hills and Sikkim: process and product characterization. Journal
of Hill Research 9(2): 401-411. (Citation: 29).
66) Sarkar, P.K. and Tamang, J.P. (1995). Changes in the microbial profile and proximate
composition during natural and controlled fermentation of soybeans to produce
kinema. Food Microbiology 12: 317-325. (IF: 3.374) (Citation: 46).
67) Tamang, J.P. and Sarkar, P.K. (1995). Microbiology of murcha - an amylolytic
fermentation starter. Microbios 81:115-122. (IF: 0.440) (Citation: 33).
68) Sarkar, P.K., Tamang, J.P., Cook, P.E. and Owens, J.D. (1994). Kinema - a traditional
soybean fermented food: proximate composition and microflora. Food Microbiology
11: 47-55. (IF: 3.374) (Citation: 62).
69) Sarkar, P.K. and Tamang, J.P. (1994). The influence of process variables and inoculum
composition on the sensory quality of kinema. Food Microbiology 11: 317-325. (IF:
3.374) (Citation: 22).
70) Tamang, J.P. and Sarkar, P.K. (1993). Sinki - a traditional lactic acid fermented radish
tap root product. Journal of General and Applied Microbiology 39: 395-408. (IF: 0.743)
(Citation: 12).
71) Tamang, J.P., Sarkar, P.K. and Hesseltine, C.W. (1988). Traditional fermented foods
and beverages of Darjeeling and Sikkim - a review. Journal of Science of Food and
Agriculture 44: 357-385. (IF: 1.879) (Citation: 68).

Books Authored/Edited:
72) Tamang, J.P. (2015). Ethnic Fermented Foods and Alcoholic Beverages of Asia.
Springer, New Delhi (under preparation).
73) 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.
74) Tamang, J.P. (2010). Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic
Values. CRC Press, Taylor & Francis Group, New York, pages 295. ISBN:
9781420093247. (Citation: 41).
75) 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. (Citation: 14).
76) Tamang, J.P. (2005). Food Culture of Sikkim. Sikkim Study Series volume IV.
Information and Public Relations Department, Government of Sikkim, Gangtok, p.
120. (Citation: 17).

Book-chapters:
6

77) 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.
78) Thapa, N. and Tamang, J.P. (2015). Chapter 2. Functionality and therapeutic values of
fermented foods. In: Health Benefits of Fermented Foods ((Ed: Tamang, J.P.). CRC
Press, Taylor & Francis Group, New York, pp. 111-168. ISBN: 978-1-4665-88097.
79) Tamang, J.P. (2014). Biochemical and modern identification techniques - microfloras
of fermented foods. In: Encyclopaedia of Food Microbiology, 2dition (Eds: Batt, C. and
Tortorello, M.A.). Elsevier Ltd., Oxford, pp. 250-258.
80) Tamang, J.P. (2012). Ancient food culture: history and ethnicity. In: Globalisation and
Cultural Practices in Mountain Areas: Dynamics, Dimensions and Implications (Ed:
Lama, M.P.). Sikkim University Press and Indus Publishing Company, New Delhi pp. 43-
63.
81) Tamang, J.P. (2012). Chapter 4. Plant-Based Fermented Foods and Beverages of Asia.
In: Handbook of Plant-Based Fermented Food and Beverage Technology, Second
Edition (Eds: Y . H . Hui and E . zgl . Evranuz). CRC Press, Taylor & Francis Group,
New York, pp. 4990. ISBN: 978-1-4398-4904-0; eBook ISBN: 978-1-4398-7069-3. DOI:
10.1201/b12055-6.
82) Tamang, J.P. 2012. Chapter 4. Animal-based fermented foods of Asia. In: Handbook of
Animal-Based Fermented Food and Beverages, Second Edition (Eds: Y.H. Hui, E.O.
Evranuz and R.C. Chandan), CRC Press, Taylor & Francis Group, New York, pp 61-72.
ISBN: 13:978-1-4398-5023-7.
83) Tamang, J.P. (2012). Access and benefit sharing model for ethnic fermented foods in
North East India. In: Appropriate technologies for North East India (Ed: Murty, U.S.N.).
Associate Publishing Company, New Delhi pp.130-155.
84) Tamang, J.P. (2012). Animal-based Fermented Foods and Beverages of Asia. In:
Handbook of Animal-Based Fermented Foods and Beverages, Second Edition (Eds: Hui,
Hansen, Toldra, Nollet, and Zhou). CRC Press, Taylor & Francis Group, New York (in
press).
85) Tamang, J.P. and Samuel, D. (2010). Dietary culture and antiquity of fermented foods
and beverages. In: Fermented Foods and Beverages of the World. (Eds: Tamang, J.P.
and Kailasapathy, K). CRC Press, Taylor & Francis Group, New York, pp. 1-40.
ISBN: 97814
20094954.
86) Tamang, J.P. (2010). Diversity of fermented foods. In: Fermented Foods and
Beverages of the World. (Eds: Tamang, J.P. and Kailasapathy, K). CRC Press, Taylor &
Francis Group, New York, pp. 41-84. ISBN: 9781420094954.
87) Tamang, J.P. (2010). Diversity of fermented beverages. In: Fermented Foods and
Beverages of the World. (Eds: Tamang, J.P. and Kailasapathy, K). CRC Press, Taylor &
Francis Group, New York, pp. 85-125. ISBN: 9781420094954.

88) Wacher, C., Daz-Ruiz, G. and Tamang, J.P. (2010). Fermented vegetable products. In:
Fermented Foods and Beverages of the World. (Eds: Tamang, J.P. and Kailasapathy, K).
CRC Press, Taylor & Francis Group, New York, pp. 149-190. ISBN: 9781420094954.
89) Nagai, T. and Tamang, J.P. (2010). Fermented soybeans and non-soybeans legume
foods. In: Fermented Foods and Beverages of the World. (Eds: Tamang, J.P. and
Kailasapathy, K). CRC Press, Taylor & Francis Group, New York, pp. 191-224.
ISBN: 9781420094954.
90) Farhad, M., Kailasapathy, K. and Tamang, J.P. (2010). Health Aspects of Fermented
Foods. In: Fermented Foods and Beverages of the World. (Eds: Tamang, J.P. and
Kailasapathy, K). CRC Press, Taylor & Francis Group, New York, pp. 391-414.
ISBN: 9781420094954.
91) Tamang, J.P. (2010). Potentials of bio-resource products of North East India for trade
across the Indo-China border: a note. In: India-China Trade Strategy for Frontier
Development (Eds: Das, G. and Thomas, C.J.). Bookwell, New Delhi, pp. 373-378. ISBN:
9789380574073.
92) Tamang, J.P. and Fleet. G.H. (2009). Yeasts Diversity in Fermented Foods and
Beverages. In: Yeasts Biotechnology: Diversity and Applications (Eds: Satyanarayana, T.
and Kunze, G.). Springer, New York, pp. 169- 198. ISBN: 9781402082917. (Citation:
15).
93) Tamang, J.P. (2009). Teesta eco-region and bio-resources: an awaited future. In:
Sikkims Tryst with Nathula La, what Awaits Indias East and Northeast? (Eds: Ray, J.K.,
Bhattacharya, R. and Bandyopadhyay, K.). Anshah Publishing House, Delhi, pp. 123-
128. ISBN: 9788183640503.
94) Tamang, J.P. (2009). Food and identity: a study among the Nepalis of Sikkim and
Darjeeling. In: Indian Nepalis, (Eds: Subba, T.B., Sinha, A.C., Nepal, G.S. and Nepal,
D.R.). Concept Publishing Company, New Delhi, pp. 297-310. ISBN: 13:
9788180694462.
95) Tamang, J.P. (2007). Fermented Foods for Human Life. In: Microbes for Human Life,
(Eds: Chauhan, A.K., Verma, A. and Kharakwal, H.). I.K. International Publishing House
Pvt. Limited, New Delhi, pp. 73-87. ISBN: 8189866052.
96) Tamang, J.P. (2000). A Commitment to the Children. The Sikkim State Plan of Action
for Children (2000-2004). Department of Women and Child Development, Govt. of
Sikkim, Gangtok, p. 90.
97) Tamang, J.P. and Holzapfel, W.H. (1999). Biochemical identification techniques-
modern techniques: Microfloras of fermented foods. In: Encyclopedia of Food
Microbiology (Eds: Robinson, R.K., Batt, C.A. and Patel, P.D.), Academic Press: London,
pp. 249-252. ISBN: 0122270703.
98) Tamang, J.P. (1998). Indigenous fermented foods of the Sikkim Himalaya: socio-
economical prospective. In: Sikkim- Perspectives for Planning and Development (Eds:
S.C. Rai, R.C. Sundriyal and E. Sharma), Sikkim Science Society- M/S Bishen Singh
Mahendra Pal Singh, Dehradun, pp. 513-523. ISBN: 8121101603.

99) Tamang, J.P. (1997). Jatiya Khathyaharu: Kinema, Gundruk ani Sinki. In: Nirman (Eds:
P. Chamling and G. Gaule). Nirman Prakhashan, Namchi, Sikkim, pp. 189-193. (Nepali).
Proceedings:
100) Tamang, J.P. (2014). Microorganisms in fermented foods and alcoholic beverages.
In: The Proceeding of International Symposium on Traditional Fermented Foods:
Wisdom for Health and Future, organised by Korean Society of Food Science and
Technology, Seoul, South Korea, September 2-3, 2014, pp. 66-88.
101) Tamang, J.P. (2011). Prospects of Asian Fermented Foods in Global Markets. In:
The proceeding of Food Innovation: Key to Creative Economy, 12th ASEAN Food
Conference 2011, organised by Federation of Institute of Food Science and Technology
in ASEAN, Food Science and Technology Association of Thailand, and Khon Kaen
University, Bangkok, Thailand, June 16-18, 2011, pp. 67-76.
102) Tamang, J.P. (2010). Edible Wild Plants of the Eastern Himalayan Forests:
Traditional Knowledge of the Ethnic people and Food Culture. In: The proceeding of
Third International Conference on Forest Related Traditional Knowledge and Culture in
Asia, organised by Research Institute for Humanity and Nature and Kanazawa
University, Kanazawa, Japan, December 14-15, 2010, pp. 37-41.
103) Tamang, J.P. (2010). Global fermented foods: Culture and Science. In: The
Proceeding of International Symposium on Fermented Foods and Their Bright Future,
organised by Ministry of Food, Agriculture, Forestry and Fisheries, Seoul, South Korea,
November 18, 2010, pp. 21-50.
104) Tamang, J.P. (2010). Yeasts associated with ethnic fermented foods and
beverages. In: The Proceeding Abstract on 28th International Specialized Symposium
on Yeasts: Metabolic and Bioprocess Engineering for Sustainable Development,,
organized by International Yeasts Commission and Rajamangala University of
Technology, Bangkok, Thailand, September 15-18, 2010, p. 29.
105) Tamang, J.P. (2009). Biological importance (health-promoting benefits) of ethnic
fermented foods. In: The Proceeding of the First High-Altitude Project International
Conference on Global Environmental Issues in the Human Body-Disease and aging
manifested by the imbalance between high-altitude adaptation and recent life-style
change, organized by Research Institute for Humanity and Nature, Kyoto, Japan,
December 3-4, 2009, pp. 62-75.
106) Tamang, J.P. (2006). Microbial diversity in ethnic fermented foods of the Eastern
Himalayas. In: The Proceeding Abstract of National Conference on Agrobiodiversity,
organized by National Biodiversity Authority, Chennai, India, Feb. 12-15, 2006, pp.129.
107) Tamang, J.P. (2005). Ethnic fermented foods of the Eastern Himalayas. In: The
Proceeding of the Second International Conference on Fermented Foods, Health
Status and Social Well-being, organized by Swedish South Asian Network on
Fermented Foods and Anand Agricultural University, Anand, Gujarat, India, Dec 17-18,
2005, pp.19-26.
108) Tamang, J.P., Dewan, S. and Holzapfel, W.H. (2004). Technological properties of
predominant lactic acid bacteria isolated from indigenous fermented milk products of
Sikkim in India. In: Proceeding Abstract of the 19th International ICFMH Symposium
9

Food Micro 2004 on New Tools for Improving Microbial Food Safety and Quality:
Biotechnology and Molecular Biology Approaches, organized by University of
Ljubljana, Slovenian Microbiological Society and International Committee for Food
Microbiology and Hygiene, Portoro, Slovenia, Sep. 12-16, 2004, pp. 300.
109) Schillinger, U., Guigas, C., Tamang, J.P., Franz, C.M.A.P., Gores, M., Hucker, S.,
Vogel, D. and Holzapfel, W.H. (2004). Identification and determination of some
functional properties of lactic acid bacteria isolated from traditionally fermented
vegetables of Sikkim. In: The Proceeding Abstract of the 19th International ICFMH
Symposium Food Micro 2004 on New Tools for Improving Microbial Food Safety and
Quality: Biotechnology and Molecular Biology Approaches, Portoro, Slovenia, Sep.
12-16, 2004, pp. 383.
110) Tamang, J.P. (2003). Indigenous fermented foods of the Himalayas: Microbiology
and food safety. In: Proceedings of the 1st International Symposium and Workshop on
Insight into the World of Indigenous Fermented Foods for Technology Development
and Food Safety, Kasetsart University, Bangkok, Thailand, 13-15 August, 2003, p. 191-
213.
111) Tamang, J.P. (2002). Lesser-known ethnic fermented soybean foods of the Eastern
Himalayas. In: The Proceeding Abstract of the China & International Soybean
Conference, American Oil Chemists Society and Chinese Cereals and Oils Association,
Beijing, China, Nov. 6-9, 2002, pp. 232-233.
112) Tamang, J.P. (2000). Traditional fermented foods and beverages of the Sikkim
Himalayas in India: Indigenous process and product characterization. In: The
Proceedings of the 1997 International Conference on Traditional Foods, CFTRI, Mysore,
March 6-8, 1997 (Ed: Director, CFTRI), pp. 99-116.
113) Tamang, J.P. (2000). Case study on socio-economical prospective of kinema, a
traditional fermented soybean food. In: The Proceedings of the 1997 International
Conference on Traditional Foods, CFTRI, Mysore, March 6-8, 1997 (Ed: Director,
CFTRI), pp. 180-185.
114) Tamang, J.P. (2000). Microbial diversity associated with natural fermentation of
Kinema. In: The Proceedings of the Third International Soybean Processing and
Utilization Conference, Tsukuba, Japan, October 15-20, 2000 (Ed: K. Saio), pp. 713-717.
115) Tamang, J.P. (1998). Lactic acid bacteria in traditional food fermentation. In: The
Proceeding of the Symposium on Biotech Industry a Challenge for 2005 A.D. With
Special Reference to Fermentation, November 4-6, 1998, (Eds: Chand, S.C. and Jain,
S.C). All India Biotech Association and DBT, New Delhi, pp. 102-108.
116) Tamang, J.P. (1996). Fermented foods of the Himalayan Regions. In: The Book of
Abstract of Food Micro-96, Technology, Safety and Stability, University of Horticulture
and Food Science, Budapest, Hungary, August 27-30, 1996, 2/L13.
117) Tamang, J.P. (1996). Fermented soybean products in India. In: The Proceedings of
the 2nd International Soybean Processing and Utilization Conference, Bangkok,
Thailand, January 8-13, 1996 (Ed: A. Buchanam), pp. 189-193.

10

118) Tamang, J.P. (1994). Kinema a non-salted soybean fermented food of Darjeeling
hills and Sikkim. In: The Proceeding Abstract of the Third Asian Symposium on Non-
Salted Soybean Fermentation, Akita, Japan, June 4-6, 1999, p. 14.

Dissertations and Technical Reports:
119) Tamang, J.P. (2009). Assessment of Traditional Knowledge of the People of the
Himalayas on Food Production. International Centre for Integrated Mountain
Development (ICIMOD), Kathmandu.
120) Tamang, J.P. (2007). Preliminary Vision Document: 2020 for Department of
Science and Technology, Government of Sikkim, Gangtok, p. 31.
121) Tamang, J.P. (2005). Carrying Capacity Study of Teesta Basin in Sikkim: Volume
VIII: Food Resources-Edible Wild Plants and Ethnic Fermented Foods. Final Project
Report in collaboration with Delhi University and Ministry of Environment & Forest,
Govt. of India, New Delhi, p. 110.
122) Tamang, J.P. and Holzapfel, W.H. (2004). Role of lactic acid bacteria in
fermentation, safety and quality of traditional vegetable products in the Sikkim
Himalayas. Final Project Report, Volkswagen Foundation, Karlsruhe, Germany, p. 77.
123) Tamang, J.P. (2003). Microbial diversity in food eco-systems of the Eastern
Himalayan region. Project Completion Report, Department of Biotechnology, Ministry
of Science and Technology, Government of India, New Delhi.
124) Tamang, J.P. and Tamang, N. (1998). Traditional food recipes of the Sikkim
Himalayas. Report, Sikkim biodiversity and eco-tourism project, GBPIHED, Tadong,
1998, p. 31.
125) Tamang, J.P. (1998). Upgradation of kinema production for sustainable
development of protein-rich soybean food in the Himalayan regions of the Darjeeling
hills and Sikkim. Final report of the UNU-Kirin Brewery Pvt. Ltd., Japan Follow-up
Research Programme (1995-97), p. 22.
126) Tamang, J.P. (1997). Microbiological and biochemical studies of the traditional
fermented beverages of the Darjeeling hills and Sikkim. Final report of the research
project sponsored by the GBPIHED, MoEF, GOI, (1994-97), p. 68.
127) Tamang, J.P. (1995). Study of traditional fermented foods production in the
Darjeeling hills and Sikkim, with emphasis on kinema. Post-doctorate dissertation
(Food and Nutrition), National Food Research Institute, Tsukuba under the United
Nations University fellowship programme, Japan, p. 44.
128) Tamang, J.P. (1992). Studies on the microflora of some traditional fermented foods
of the Darjeeling hills and Sikkim, Ph. D. Thesis, North Bengal University, Darjeeling, p.
244.

Popular articles:

11

129) Tamang, J.P. (2010). Benefits of traditional fermented foods. Our World 2.0 May
5: 1-4 (www.ourworld.unu.edu.)
130) Tamang, J.P. (2007). History of scientific developments in the Darjeeling Hills. In:
Discursive Hills Studies in history, polity and economy, (Eds: Victor, P.J., Pradhan, P.,
Lama, D and Das, A.). St. Josephs College, Darjeeling, pp. 237-241.
131) Tamang, J.P. (1982). A brief historical account of Darjeeling. Pines and Camellias,
Darjeeling Government College, Darjeeling, 8-15.

Editing a scientific journal:

o Editorial Board member of Journal of Ethnic Foods (Elsevier) p-ISSN 2342-1681 e-ISSN
2352-619X.

o Editorial Board member of Journal of Scientific and Industrial Research (CSIR) (2015-
2017).

o Editorial Board member of Indian Journal of Traditional Knowledge (CSIR) (2015-
2017).

o Editorial Board member of Indian Journal of Microbiology (2000-2005) (ISSN No: 0046-
8991).

o Review Editor of Frontiers in Food Microbiology (Open access).

o Editorial Board member of International Journal of Fermented Foods (ISSN No: 2319-
3549).

o As Chief Editor of the Journal of Hill Research (ISSN No: 0970-7050), a publication of
Sikkim Science Society for last 18 years: Volumes 9 to 23 (2 issues per year) from 1996
till date. The Journal of Hill Research publishes original research papers, short
research papers, invited reviews and book review covering all aspects of natural and
physical sciences relevant to hills. Contributions to this journal are indexed/abstracted
in: BIOSIS, CAB International, Abstract on Tropical Agriculture, Environmental Abstract,
Environmental Periodical Bibliography, Environmental Information System Bulletin,
Indian National Scientific Documentation Centre, ICIMOD, Cambridge Scientific
Abstracts, etc.

o Regular reviewer of scientific journals (International Journal of Food Microbiology,
Food Research International, International Journal of Dairy Technology, Antonie van
Leeuwenhoek International Journal of General and Molecular Microbiology, Applied
Biochemistry and Biotechnology, Bioresource Technology, Current Microbiology,
Advances in Food Sciences, Journal of Ethnopharmacology, Electronic Journal of
Biotechnology, Journal of Scientific and Industrial Research, Indian Journal of
12

Microbiology, Journal of Applied Ichthyology, Journal of Food Biochemistry, Indian

Journal of Biotechnology, Indian Journal of Traditional Knowledge, Journal of Food
science and Technology, etc.).

o As Guest Editor with Dr. Pulok Mukherjee for the Special issue of Indian Journal of
Traditional Knowledge, a publication of Council of Scientific and industrial Research
(New Delhi) on Indigenous Knowledge of Northeast India in Bio-resources
Management, Volume 8 (1), January 2009, 1-138. ISSN: 0972-5938.


Ph.D. Thesis supervised by me (Awarded):
1) Saroj Thapa (2001). Microbiological and biochemical studies of indigenous fermented
cereal-based beverages of the Sikkim Himalayas. North Bengal University, p. 190.
2) Sailendra Dewan (2002). Microbiological evaluation of indigenous fermented milk
products of the Sikkim Himalayas. North Bengal University, p. 162.
3) Buddhiman Tamang (2006). Role of lactic acid bacteria in fermentation and
biopreservation of traditional vegetable products. North Bengal University, p. 274.
4) Hannah Yonzan (2007). Studies on Selroti, a traditional fermented rice product of the
Sikkim Himalaya: Microbiological and Biochemical Aspects. North Bengal University, p.
190.
5) Arun Rai (2008). Microbiology of Traditional Meat Products of Sikkim and Kumaun
Himalaya. Kumaun University, p. 232.

6) Jayasree Chakrabarty (2012). Microbiological and nutritional analysis of some
fermented foods consumed by different tribes of North Cachar Hills district of Assam.
Assam University, p. 189.

7) Rajen Chettri (2013). Microbiological Evaluation of turangbai and bekang, ethnic
fermented soybean foods of North East India. North Bengal University, p. 380.

8) Niki Kharel (2014). Comparative microbiological investigations on street foods of
Gangtok and Nainital. Kumaun University, p. 307.

9) Sudhan Pradhan (2015). Studies on some wild leafy vegetables of Sikkim with
reference to ecological distribution and nutritional composition. North Bengal
University, p. 272.

Ph.D. Thesis under my supervision (going on):
10) Shankar P. Sha (started in 2013). Studies on Yeasts Diversity in Some Amylolytic
Starters of North East India Using Culture-Dependent and Culture-Independent
Techniques. Sikkim University.

11) Ranjita Rai (started in 2014). Diversity of Lactic Acid Bacteria and their Probiotic
Properties in Some Naturally Fermented Milks. Sikkim University.
13


12) H Nakibapher Jones Shangpliang (started in 2015). Phenotypic and Genotypic
Identification of Microorganisms from some Naturally Fermented Milks of Arunachal
Pradesh.

13) Pooja Pradhan (started in 2015). Study of Bacterial Diversity in Traditional Starter
Cultures of the Eastern Himalayas.

14) Meera Bhutia (started in 2015). Assessment of Microbiological Safety of Some
Traditionally Processed Meat and Fish Products of Sikkim.

15) Anu Anupma (started in 2015). Filamentous Moulds Associated with Some
Traditionally Prepared Starter Cultures of North East India, and their Functionality.


M.Phil (2 years in Microbiology) Thesis supervised by me (Awarded):
1. Ranjita Rai (2014). Application of Hazard Analysis and Critical Control Point (HACCP
System in production of kinema, fermented soybean food, Sikkim University


Post-doctorate fellow = 2

1) Dr. Rakshak Achraya

Fellowship: UGC-Dr. D.S. Kothari Postdoctoral Fellowship for three years (2013-
2016)
The title of Post-doc work: Study of bacterial diversity from East Rathong glacier of
Sikkim and bio prospecting for cold active enzyme from the associated culturable
bacteria


2) Dr. Rajen Chettri

Fellowship: DBT Research Associateship Program in Biotechnology and Life
Sciences for three years (2013-2016).
The title of Post-doc work is: Optimization of the culture conditions for the
production of Poly--Glutamate (PGA) biopolymer by Bacillus spp. isolated from
kinema (a traditional fermented soybean food from North-Eastern part of India).

Master students (Microbiology) supervised by me for their MSc dissertation: 25

14