Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Kumaraswamy Jeyaram"'
Endophytic fungi of Panax sokpayensis produce bioactive ginsenoside Compound K in flask fermentation
Autor:
Subecha Rai, Laishram Shantikumar Singh, Ramanan Uma Shaanker, Kumaraswamy Jeyaram, Tithi Parija, Dinabandhu Sahoo
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-10 (2024)
Abstract Endophytes of Panax have the potential to produce their host plant secondary metabolites, ginsenosides. Panax sokpayensis, an endemic traditional medicinal plant of the Sikkim Himalayas was explored for the isolation of endophytic fungi. In
Externí odkaz:
https://doaj.org/article/44a4e495f5114eff9a3a4e2d724eed48
Autor:
Philippe Sessou, Santosh Keisam, Mariama Gagara, Gwladys Komagbe, Souaïbou Farougou, Jacques Mahillon, Kumaraswamy Jeyaram
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
IntroductionSpontaneous fermentation of raw cow milk without backslopping is in practice worldwide as part of the traditional food culture, including “Doi” preparation in earthen pots in Northeast India, “Kindouri” of Niger and “Fanire” o
Externí odkaz:
https://doaj.org/article/93bb75113f0b4f2cb45577819910e5db
Autor:
Theodore N. Djeni, Santosh Keisam, Karen H. Kouame, Christelle Nanouman Assohoun-Djeni, Francine D. M. Ake, Laurent S. T. Amoikon, Ngangyola Tuikhar, Rajendra K. Labala, Marcellin K. Dje, Kumaraswamy Jeyaram
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Palm wine fermentation is a complex microbial process that evolves with tapping times. The dynamics in microbiota and metabolites throughout palm wine tapping days is still not established, which are critical for the distinctive characteristics of pa
Externí odkaz:
https://doaj.org/article/c69769295aac48b48e54b9d1149f2fc4
Autor:
Philippe Sessou, Santosh Keisam, Ngangyola Tuikhar, Mariama Gagara, Souaïbou Farougou, Kumaraswamy Jeyaram
Publikováno v:
Frontiers in Microbiology, Vol 10 (2019)
Traditional Wagashi cheese and fermented cow milk are among the most popular dairy products appreciated by people from Benin, Niger, and the neighboring region. These products are the main source of protein in the diet of the low-income population in
Externí odkaz:
https://doaj.org/article/3f85cf70e2ce42a2b9ee80da623bd51b
Publikováno v:
PeerJ, Vol 6, p e5326 (2018)
Lactobacillus plantarum YO175 and OF101 isolates from Nigerian traditional fermented cereal gruel ‘ogi’, were investigated on the basis of their capability to produce exopolysaccharide (EPS) on sucrose modified deMan Rogosa Sharpe medium (mMRS).
Externí odkaz:
https://doaj.org/article/9087857c366b42129df26b7e7c49fc7c
Autor:
Samurailatpam Sanjukta, Amit Kumar Rai, Ali Muhammed, Kumaraswamy Jeyaram, Narayan Chandra Talukdar
Publikováno v:
Journal of Functional Foods, Vol 14, Iss , Pp 650-658 (2015)
Soybean varieties of Sikkim Himalayan region used for Kinema preparation were fermented using two different protease producing Bacillus subtilis strains, B. subtilis MTCC5480 and B. subtilis MTCC1747. Fermentation of soybean increased radical (DPPH a
Externí odkaz:
https://doaj.org/article/10d8c4c2c7fc4654850702cdeacda42c
Autor:
Imrat, Shilpa M. Velhal, Rajendra Kumar Labala, Vainav Patel, Sharad Bhagat, Kumaraswamy Jeyaram
Publikováno v:
International Journal of Biological Macromolecules. 161:828-835
Anti-viral RNA therapy is on high demand nowadays due to the emergence of several new viral infections. The small non-coding regulatory RNAs (dsRNA) from the microbial sources are not yet explored for anti-viral activity. In this study, we assessed t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da293eb01a413d57d5ecd8b39d7d2c63
https://doi.org/10.1016/j.ijbiomac.2020.06.112
https://doi.org/10.1016/j.ijbiomac.2020.06.112
Autor:
Francine D M Ake, Kumaraswamy Jeyaram, Theodore N’dede Djeni, Laurent S T Amoikon, Marcellin Koffi Djè, Karen H Kouame
Publikováno v:
Scientific Reports, Vol 10, Iss 1, Pp 1-12 (2020)
Scientific Reports
Scientific Reports
Palm wine, the most commonly consumed traditional alcoholic beverage in Western Africa, harbours a complex microbiota and metabolites, which plays a crucial role in the overall quality and value of the product. In the present study, a combined metage
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::20f49b25141474ecacff689713713bb6
http://link.springer.com/article/10.1038/s41598-020-58587-2
http://link.springer.com/article/10.1038/s41598-020-58587-2
Publikováno v:
Food research international (Ottawa, Ont.). 148
The Eastern Himalayan regions of India, Nepal and Bhutan have more than 200 varieties of unsurpassed ethnic fermented foods and alcoholic beverages, which are lesser known outside the world. However, these ethnic foods are region- and community-speci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::312a0c9cb2934128211ec7764437f479
https://pubmed.ncbi.nlm.nih.gov/34507776
https://pubmed.ncbi.nlm.nih.gov/34507776
Autor:
Debananda S. Ningthoujam, Romi Wahengbam, Santosh Keisam, Kumaraswamy Jeyaram, Anand Singh Thangjam, Ibemhal D. Asem
Publikováno v:
Ethnic Fermented Foods and Beverages of India: Science History and Culture ISBN: 9789811514852
Manipur is characterized by its rich culture, indigenous food habits, and diverse population of over 30 different tribal and non-tribal ethnic communities. The major non-tribal Meitei community settles in the valley area, while the Naga and Kuki-Chin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f88974e68220889a3207e019287778c2
https://doi.org/10.1007/978-981-15-1486-9_14
https://doi.org/10.1007/978-981-15-1486-9_14
