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“Ethno-microbiology” of ethnic Indian fermented foods and alcoholic beverages
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inferredcites →https://doi.org/10.1002/(sici)1097-0010(199812)78:4<498::aid-jsfa145>3.0.co;2-copenalex-snapshot
B-group vitamin and mineral contents of soybeans during kinema production
inferredcites →https://doi.org/10.1002/jsfa.2740131302openalex-snapshot
Journal of the science of food and agriculture
inferredcites →https://doi.org/10.1002/jsfa.2740440410openalex-snapshot
Traditional fermented foods and beverages of Darjeeling and Sikkim–a review
inferredcites →https://doi.org/10.1002/yea.3181openalex-snapshot
Evaluation of antimicrobial activity and probiotic properties of wild‐strain Pichia kudriavzevii isolated from frozen idli batter
inferredcites →https://doi.org/10.1006/fmic.1994.1007openalex-snapshot
Kinema — a traditional soybean fermented food: proximate composition and microflora
inferredcites →https://doi.org/10.1006/fmic.1994.1036openalex-snapshot
The influence of process variables and inoculum composition on the sensory quality of kinema
inferredcites →https://doi.org/10.1007/12010.1559-0291openalex-snapshot
Applied Biochemistry and Biotechnology
inferredcites →https://doi.org/10.1007/13197.0975-8402openalex-snapshot
Journal of Food Science and Technology
inferredcites →https://doi.org/10.1007/40011.2250-1746openalex-snapshot
Proceedings of the National Academy of Sciences, India Section B: Biological Sciences
inferredcites →https://doi.org/10.1007/978-981-15-1486-9openalex-snapshot
Ethnic Fermented Foods and Beverages of India: Science History and Culture
inferredcites →https://doi.org/10.1007/978-981-15-1486-9_19openalex-snapshot
Ethnic Fermented Foods and Beverages of Tamil Nadu
inferredcites →https://doi.org/10.1007/978-981-15-1486-9_6openalex-snapshot
Ethnic Fermented Foods and Beverages of Goa
inferredcites →https://doi.org/10.1007/978-981-15-1486-9_7openalex-snapshot
Ethnic Fermented Foods and Beverages of Gujarat and Rajasthan
inferredcites →https://doi.org/10.1007/bf00303378openalex-snapshot
Role of yeast domination in Indian idli batter fermentation
inferredcites →https://doi.org/10.1007/bf00327727openalex-snapshot
Selection of starter cultures for the production of kinema, a fermented soybean food of the Himalaya
inferredcites →https://doi.org/10.1007/s10068-014-0217-yopenalex-snapshot
Screening of fibrinolytic enzymes from lactic acid bacterial isolates associated with traditional fermented soybean foods
inferredcites →https://doi.org/10.1007/s10482-007-9163-5openalex-snapshot
Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products
inferredcites →https://doi.org/10.1007/s10482-011-9612-zopenalex-snapshot
Geographical markers for Saccharomyces cerevisiae strains with similar technological origins domesticated for rice-based ethnic fermented beverages production in North East India
inferredcites →https://doi.org/10.1007/s11274-008-9805-4openalex-snapshot
World Journal of Microbiology and Biotechnology 2008
inferredcites →https://doi.org/10.1007/s11274-019-2677-yopenalex-snapshot
Bacterial diversity and metabolite profiles of curd prepared by natural fermentation of raw milk and back sloping of boiled milk
inferredcites →https://doi.org/10.1007/s11274-020-02975-3openalex-snapshot
Probiotic properties of lactic acid bacteria isolated from traditionally prepared dry starters of the Eastern Himalayas
inferredcites →https://doi.org/10.1007/s12010-021-03506-yopenalex-snapshot
Health Benefits of Fermented Bamboo Shoots: The Twenty-First Century Green Gold of Northeast India
inferredcites →https://doi.org/10.1007/s12038-019-9880-8openalex-snapshot
Development of typological classification and its relationship to microdifferentiation in ethnic India
inferredcites →https://doi.org/10.1007/s12088-007-0024-8openalex-snapshot
Lactic acid bacteria in Hamei and Marcha of North East India
inferredcites →https://doi.org/10.1007/s12088-010-0022-0openalex-snapshot
Molecular characterization of lactic acid bacteria recovered from natural fermentation of beet root and carrot Kanji
inferredcites →https://doi.org/10.1007/s12088-010-0058-1openalex-snapshot
In situ fermentation dynamics during production of gundruk and khalpi, ethnic fermented vegetable products of the Himalayas
inferredcites →https://doi.org/10.1007/s13197-010-0148-4openalex-snapshot
Preparation of idli batter, its properties and nutritional improvement during fermentation
inferredcites →https://doi.org/10.1007/s13197-011-0474-1openalex-snapshot
Cereal based functional food of Indian subcontinent: a review
inferredcites →https://doi.org/10.1007/s13197-014-1456-xopenalex-snapshot
Phenotypic identification and technological attributes of native lactic acid bacteria present in fermented bamboo shoot products from North-East India
inferredcites →https://doi.org/10.1007/s13197-015-1978-xopenalex-snapshot
Biochemical and microbial characterization of Ngari and Hentaak - traditional fermented fish products of India
inferredcites →https://doi.org/10.1007/s13197-018-3103-4openalex-snapshot
Antimicrobial, antioxidant and probiotics characterization of dominant bacterial isolates from traditional fermented fish of Manipur, North-East India
inferredcites →https://doi.org/10.1007/s13197-019-03871-xopenalex-snapshot
Changes in ACE inhibitory and antioxidant activities in alcalase treated idli batter and idli after fermentation
inferredcites →https://doi.org/10.1007/s13205-012-0092-2openalex-snapshot
Characterization of bhatooru, a traditional fermented food of Himachal Pradesh: microbiological and biochemical aspects
inferredcites →https://doi.org/10.1007/s13205-019-1702-zopenalex-snapshot
Exploring the microbiota and metabolites of traditional rice beer varieties of Assam and their functionalities
inferredcites →https://doi.org/10.1007/s13205-020-2059-zopenalex-snapshot
Assessment of microbial quality and health risks associated with traditional rice wine starter Xaj-pitha of Assam, India: a step towards defined and controlled fermentation
inferredcites →https://doi.org/10.1007/s40011-013-0234-2openalex-snapshot
Molecular and Probiotic Functional Characterization of Lactobacillus spp. Associated with Traditionally Fermented Fish, Tungtap of Meghalaya in Northeast India
inferredcites →https://doi.org/10.1007/s40011-018-1022-9openalex-snapshot
Microbial Dynamics and Nutritional Status of Namsing: A Traditional Fermented Fish Product of Mishing Community of Assam
inferredcites →https://doi.org/10.1016/0002-8223(93)92305-hopenalex-snapshot
The American journal of clinical nutrition
inferredcites →https://doi.org/10.1016/0032-3861(78)90325-7openalex-snapshot
International journal of biological macromolecules
inferredcites →https://doi.org/10.1016/0168-1605(95)00021-6openalex-snapshot
Microbiology of mesu, a traditional fermented bamboo shoot product
inferredcites →https://doi.org/10.1016/0740-0020(85)90032-2openalex-snapshot
Studies on dosa—an indigenous Indian fermented food: some biochemical changes accompanying fermentation
inferredcites →https://doi.org/10.1016/0740-0020(88)90014-7openalex-snapshot
Microbiological and biochemical studies on traditional Indian palm wine fermentation
inferredcites →https://doi.org/10.1016/0922-338x(89)90205-5openalex-snapshot
Possible use of a 1.8 kb DNA fragment for the specific detection of Salmonella in foods
inferredcites →https://doi.org/10.1016/0922-338x(89)90214-6openalex-snapshot
Nutritional improvement of Indian dosa batters by yeast enrichment and black gram replacement
inferredcites →https://doi.org/10.1016/j.biortech.2015.01.130openalex-snapshot
Role of probiotic Lactobacillus fermentum KKL1 in the preparation of a rice based fermented beverage
inferredcites →https://doi.org/10.1016/j.biortech.2016.07.129openalex-snapshot
Production of bioactive protein hydrolysate using the yeasts isolated from soft chhurpi
inferredcites →https://doi.org/10.1016/j.biortech.2017.03.139openalex-snapshot
Production of bioactive hydrolysate using protease, β-glucosidase and α-amylase of Bacillus spp. isolated from kinema
inferredcites →https://doi.org/10.1016/j.crfs.2020.01.002openalex-snapshot
Techno-functional characterization of indigenous Lactobacillus isolates from the traditional fermented foods of Meghalaya, India
inferredcites →https://doi.org/10.1016/j.cub.2020.08.082openalex-snapshot
Domestication of the Emblematic White Cheese-Making Fungus Penicillium camemberti and Its Diversification into Two Varieties
inferredcites →https://doi.org/10.1016/j.fbio.2015.05.002openalex-snapshot
Microorganisms associated with amylolytic starters and traditional fermented alcoholic beverages of North Western Himalayas in India
inferredcites →https://doi.org/10.1016/j.fm.2004.01.004openalex-snapshot
Product characterization of kodo ko jaanr: fermented finger millet beverage of the Himalayas
inferredcites →https://doi.org/10.1016/j.fm.2011.06.001openalex-snapshot
Lactic acid bacteria isolated from ethnic preserved meat products of the Western Himalayas
inferredcites →https://doi.org/10.1016/j.foodchem.2014.07.042openalex-snapshot
Microbial, saccharifying and antioxidant properties of an Indian rice based fermented beverage
inferredcites →https://doi.org/10.1016/j.foodcont.2006.10.001openalex-snapshot
Microbiological quality of legume-based traditional fermented foods marketed in West Bengal, India
inferredcites →https://doi.org/10.1016/j.foodcont.2021.108009openalex-snapshot
Prevalence of enterotoxin genes and antibacterial susceptibility pattern of pathogenic bacteria isolated from traditionally preserved fish products of Sikkim, India
inferredcites →https://doi.org/10.1016/j.foodres.2008.04.003openalex-snapshot
Antioxidant activities of soybean as affected by Bacillus-fermentation to kinema
inferredcites →https://doi.org/10.1016/j.foodres.2013.11.028openalex-snapshot
Microbial and endogenous origin of fibrinolytic activity in traditional fermented foods of Northeast India
inferredcites →https://doi.org/10.1016/j.foodres.2017.06.059openalex-snapshot
Modeling cereal starch hydrolysis during simultaneous saccharification and lactic acid fermentation; case of a sorghum-based fermented beverage, gowé
inferredcites →https://doi.org/10.1016/j.foodres.2020.109885openalex-snapshot
High-throughput sequence analysis of bacterial communities and their predictive functionalities in traditionally preserved fish products of Sikkim, India
inferredcites →https://doi.org/10.1016/j.foodres.2020.110002openalex-snapshot
Metataxonomic profiling of bacterial communities and their predictive functional profiles in traditionally preserved meat products of Sikkim state in India
inferredcites →https://doi.org/10.1016/j.foodres.2020.110055openalex-snapshot
Bacterial and fungal communities and their predictive functional profiles in kinema, a naturally fermented soybean food of India, Nepal and Bhutan
inferredcites →https://doi.org/10.1016/j.foodres.2021.110161openalex-snapshot
Production, characterization and molecular docking of antioxidant peptides from peptidome of kinema fermented with proteolytic Bacillus spp.
inferredcites →https://doi.org/10.1016/j.foodres.2021.110633openalex-snapshot
Diversity of beneficial microorganisms and their functionalities in community-specific ethnic fermented foods of the Eastern Himalayas
inferredcites →https://doi.org/10.1016/j.idairyj.2020.104941openalex-snapshot
Microbial diversity and functionality of traditional fermented milk products of India: Current scenario and future perspectives
inferredcites →https://doi.org/10.1016/j.idairyj.2021.105038openalex-snapshot
Phenotypic and genotypic characterisation of lactic acid bacteria isolated from exotic naturally fermented milk (cow and yak) products of Arunachal Pradesh, India
inferredcites →https://doi.org/10.1016/j.ijbiomac.2015.02.007openalex-snapshot
Isolation and characterization of exopolysaccharide from Leuconostoc lactis KC117496 isolated from idli batter
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2004.08.011openalex-snapshot
Identification of yeast strains isolated from marcha in Sikkim, a microbial starter for amylolytic fermentation
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2005.04.024openalex-snapshot
Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2005.08.009openalex-snapshot
Phenotypic identification and technological properties of lactic acid bacteria isolated from traditionally processed fish products of the Eastern Himalayas
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2007.10.009openalex-snapshot
Phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented bamboo tender shoots of North East India
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2007.12.026openalex-snapshot
Molecular identification of dominant microflora associated with ‘Hawaijar’ — A traditional fermented soybean (Glycine max (L.)) food of Manipur, India
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2008.02.029openalex-snapshot
Molecular identification of yeast species associated with ‘Hamei’ — A traditional starter used for rice wine production in Manipur, India
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2009.07.016openalex-snapshot
Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2010.07.008openalex-snapshot
Bacterial species associated with traditional starter cultures used for fermented bamboo shoot production in Manipur state of India
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2014.12.021openalex-snapshot
Bacillus species isolated from tungrymbai and bekang, naturally fermented soybean foods of India
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2015.01.004openalex-snapshot
Bacterial dynamics during yearlong spontaneous fermentation for production of ngari, a dry fermented fish product of Northeast India
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2019.02.012openalex-snapshot
Toxigenic and pathogenic potential of enteric bacterial pathogens prevalent in the traditional fermented foods marketed in the Northeast region of India
inferredcites →https://doi.org/10.1016/j.jef.2015.02.003openalex-snapshot
Naturally fermented ethnic soybean foods of India
inferredcites →https://doi.org/10.1016/j.jef.2016.02.003openalex-snapshot
Ethnic fermented and preserved fish products of India and Nepal
inferredcites →https://doi.org/10.1016/j.jef.2016.11.006openalex-snapshot
Naturally fermented milk products of the Eastern Himalayas
inferredcites →https://doi.org/10.1016/j.jef.2016.11.009openalex-snapshot
Identification of yeasts by polymerase-chain-reaction-mediated denaturing gradient gel electrophoresis in marcha, an ethnic amylolytic starter of India
inferredcites →https://doi.org/10.1016/j.jef.2016.11.010openalex-snapshot
A study on indigenous fermented foods and beverages of Kokrajhar, Assam, India
inferredcites →https://doi.org/10.1016/j.jff.2015.02.033openalex-snapshot
Enhancement of antioxidant properties of two soybean varieties of Sikkim Himalayan region by proteolytic Bacillus subtilis fermentation
inferredcites →https://doi.org/10.1016/j.lwt.2017.07.055openalex-snapshot
In vitro studies on probiotic and antioxidant properties of Lactobacillus brevis strain LAP2 isolated from Hentak, a fermented fish product of North-East India
inferredcites →https://doi.org/10.1016/j.lwt.2019.108688openalex-snapshot
Relative abundance of halophilic archaea and bacteria in diverse salt-fermented fish products
inferredcites →https://doi.org/10.1016/j.meatsci.2010.03.006openalex-snapshot
Microbiological studies of ethnic meat products of the Eastern Himalayas
inferredcites →https://doi.org/10.1016/j.micres.2021.126769openalex-snapshot
Changes in microbial communities and their predictive functionalities during fermentation of toddy, an alcoholic beverage of India
inferredcites →https://doi.org/10.1016/j.mimet.2011.08.011openalex-snapshot
Distinct differentiation of closely related species of Bacillus subtilis group with industrial importance
inferredcites →https://doi.org/10.1016/j.tifs.2016.01.010openalex-snapshot
Production of bioactive peptides during soybean fermentation and their potential health benefits
inferredcites →https://doi.org/10.1016/j.yclnex.2019.05.004openalex-snapshot
Bio-nutritional aspects of Tungrymbai, an ethnic functional fermented soy food of Khasi Hills, Meghalaya, India
inferredcites →https://doi.org/10.1016/s0733-5210(89)80052-9openalex-snapshot
Fermentation of Idli: Effects of changes in raw material and physico-chemical conditions
inferredcites →https://doi.org/10.1016/s0740-0020(14)00320-7openalex-snapshot
International Journal of Food Microbiology
inferredcites →https://doi.org/10.1016/s0740-0020(86)80025-9openalex-snapshot
Microbiological studies on Dosa fermentation
inferredcites →https://doi.org/10.1016/s1874-5334(02)80009-0openalex-snapshot
Cereal fermentation by fungi
inferredcites →https://doi.org/10.1016/s1874-5334(03)80021-7openalex-snapshot
Applied Mycology and Biotechnology
inferredcites →https://doi.org/10.1021/acs.energyfuels.6b01229openalex-snapshot
Pilot-Scale Continuous-Flow Hydrothermal Liquefaction of Filamentous Fungi
inferredcites →https://doi.org/10.1023/b:wibi.0000043171.91027.7eopenalex-snapshot
Microbial Diversity in Ngari, Hentak and Tungtap, Fermented Fish Products of North-East India
inferredcites →https://doi.org/10.1038/s41598-017-11609-yopenalex-snapshot
Analysis of bacterial and fungal communities in Marcha and Thiat, traditionally prepared amylolytic starters of India
inferredcites →https://doi.org/10.1038/s41598-018-19524-6openalex-snapshot
Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing
inferredcites →https://doi.org/10.1038/srep26555openalex-snapshot
Oxygen isotope in archaeological bioapatites from India: Implications to climate change and decline of Bronze Age Harappan civilization
inferredcites →https://doi.org/10.1038/srep34155openalex-snapshot
Quantifying the biases in metagenome mining for realistic assessment of microbial ecology of naturally fermented foods
inferredcites →https://doi.org/10.1038/srep34677openalex-snapshot
Correction: Corrigendum: A load of mice to hypergravity causes AMPKα repression with liver injury, which is overcome by preconditioning loads via Nrf2
inferredcites →https://doi.org/10.1046/j.1472-765x.2000.00734.xopenalex-snapshot
Effect of ammonia on the growth of Bacillus species and some other bacteria
inferredcites →https://doi.org/10.1051/lait:1990213openalex-snapshot
Selection of starter culture for production of indigenous fermented milk product (Misti dahi)
inferredcites →https://doi.org/10.1080/00275514.1974.12019699openalex-snapshot
Some Asian Fermented Foods and Beverages, And Associated Fungi
inferredcites →https://doi.org/10.1080/08905430009549982openalex-snapshot
Identification and enzymatic profiles of the predominant lactic acid bacteria isolated from soft‐varietyChhurpi,a traditional cheese typical of the Sikkim Himalayas
inferredcites →https://doi.org/10.1080/08905430600904476openalex-snapshot
Fermentation Dynamics During Production of Bhaati Jaanr, a Traditional Fermented Rice Beverage of the Eastern Himalayas
inferredcites →https://doi.org/10.1080/08905430701864025openalex-snapshot
Innovations in Indian Fermented Milk Products — A Review
inferredcites →https://doi.org/10.1080/08905430902875945openalex-snapshot
Lactic Acid Bacteria Isolated from Indigenous Fermented Bamboo Products of Arunachal Pradesh in India and Their Functionality
inferredcites →https://doi.org/10.1080/08905436.2010.507133openalex-snapshot
Microbiology and Nutritional Value ofSelroti, an Ethnic Fermented Cereal Food of the Himalayas
inferredcites →https://doi.org/10.1080/21553769.2016.1249032openalex-snapshot
Diversity of traditional and fermented foods of the Seven Sister states of India and their nutritional and nutraceutical potential: a review
inferredcites →https://doi.org/10.1093/ajcn/2.1.1openalex-snapshot
A Critical Appraisal of THE DIETARY MANAGEMENT of PEPTIC ULCER and ULCERATIVE COLITIS
inferredcites →https://doi.org/10.1097/00008486-199806000-00016openalex-snapshot
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
inferredcites →https://doi.org/10.1097/00010694-195611000-00013openalex-snapshot
The Journal of General and Applied Microbiology
inferredcites →https://doi.org/10.1111/1541-4337.12520openalex-snapshot
Fermented foods in a global age: East meets West
inferredcites →https://doi.org/10.1111/j.1365-2621.2003.tb05778.xopenalex-snapshot
Comprehensive Reviews Food Science and food Safety
inferredcites →https://doi.org/10.1111/j.1471-0307.2011.00689.xopenalex-snapshot
Himalayan Fermented Foods - Microbiology, Nutrition and Ethnic Values
inferredcites →https://doi.org/10.1111/lam.13362openalex-snapshot
Isolation, identification and characterization ofStaphylococcussp. from Indian ethnic fermented fish product
inferredcites →https://doi.org/10.1111/mec.13237openalex-snapshot
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
inferredcites →https://doi.org/10.1128/aem.00368-19openalex-snapshot
Diversity and Succession of Microbiota during Fermentation of the Traditional Indian Food Idli
inferredcites →https://doi.org/10.1128/am.13.2.227-231.1965openalex-snapshot
Role of Leuconostoc mesenteroides in Leavening the Batter of Idli, a Fermented Food of India
inferredcites →https://doi.org/10.1128/mra.01305-18openalex-snapshot
Draft Genome Sequence of Lactococcus lactis subsp. lactis W8, a Potential Nisin-Producing Starter Culture for Indian Traditional Fermented Milk (Dahi)
inferredcites →https://doi.org/10.1186/1471-2180-14-52openalex-snapshot
Reliable differentiation of Meyerozyma guilliermondii from Meyerozyma caribbica by internal transcribed spacer restriction fingerprinting
inferredcites →https://doi.org/10.1186/s13213-020-01562-zopenalex-snapshot
Oleaginous yeasts isolated from traditional fermented foods and beverages of Manipur and Mizoram, India, as a potent source of microbial lipids for biodiesel production
inferredcites →https://doi.org/10.1186/s13568-018-0695-zopenalex-snapshot
Metagenomic analysis and the functional profiles of traditional fermented pork fat ‘sa-um’ of Northeast India
inferredcites →https://doi.org/10.1186/s40643-021-00408-zopenalex-snapshot
The ancient koji mold (Aspergillus oryzae) as a modern biotechnological tool
inferredcites →https://doi.org/10.12944/crnfsjopenalex-snapshot
Current Research in Nutrition and Food Science Journal
inferredcites →https://doi.org/10.12944/crnfsj.1.1.09openalex-snapshot
Novel Starters for Value Added Fermented Dairy Products
inferredcites →https://doi.org/10.20546/ijcmasopenalex-snapshot
International Journal of Current Microbiology and Applied Sciences
inferredcites →https://doi.org/10.20546/ijcmas.2017.611.005openalex-snapshot
Standardization and Evaluation of Probiotic Shrikhand
inferredcites →https://doi.org/10.2174/1573401315666190821113406openalex-snapshot
Probiotic Potential of Traditional Indian Fermented Drinks
inferredcites →https://doi.org/10.22207/jpamopenalex-snapshot
Journal of Pure and Applied Microbiology
inferredcites →https://doi.org/10.22207/jpam.11.2.68openalex-snapshot
Fermented Indigenous Indian Dairy Products: Standards, Nutrition, Technological Significance and Opportunities for its Processing
inferredcites →https://doi.org/10.2323/jgam.39.395openalex-snapshot
Sinki: A traditional lactic acid fermented radish tap root product.
inferredcites →https://doi.org/10.30954/2321-712xopenalex-snapshot
International Journal of Fermented Foods
inferredcites →https://doi.org/10.3109/09637486.2012.746288openalex-snapshot
Traditional Indian fermented foods: a rich source of lactic acid bacteria
inferredcites →https://doi.org/10.3109/09637489709028577openalex-snapshot
Nutritional composition of fermentedragi(chhang) byphaband defined starter cultures as compared to unfermentedragi(Eleucine coracanaG.)
inferredcites →https://doi.org/10.3389/fmicb.2016.00377openalex-snapshot
Review: Diversity of Microorganisms in Global Fermented Foods and Beverages
inferredcites →https://doi.org/10.3389/fmicb.2016.00971openalex-snapshot
Poly-γ-Glutamic Acid (PGA)-Producing Bacillus Species Isolated from Kinema, Indian Fermented Soybean Food
inferredcites →https://doi.org/10.3389/fmicb.2017.00846openalex-snapshot
Lactic Acid Bacteria and Bifidobacteria with Potential to Design Natural Biofunctional Health-Promoting Dairy Foods
inferredcites →https://doi.org/10.3389/fmicb.2018.02237openalex-snapshot
Diversity of Yeasts and Molds by Culture-Dependent and Culture-Independent Methods for Mycobiome Surveillance of Traditionally Prepared Dried Starters for the Production of Indian Alcoholic Beverages
inferredcites →https://doi.org/10.3389/fmicb.2019.00348openalex-snapshot
Mycobiome Diversity in Traditionally Prepared Starters for Alcoholic Beverages in India by High-Throughput Sequencing Method
inferredcites →https://doi.org/10.3389/fmicb.2019.00730openalex-snapshot
Some Functional Properties of khambir, an Ethnic Fermented Cereal-Based Food of Western Himalayas
inferredcites →https://doi.org/10.3389/fmicb.2019.01744openalex-snapshot
Metagenomic Insights Into the Taxonomic and Functional Features of Kinema, a Traditional Fermented Soybean Product of Sikkim Himalaya
inferredcites →https://doi.org/10.3389/fmicb.2019.02526openalex-snapshot
Phenotypic and Genotypic Identification of Bacteria Isolated From Traditionally Prepared Dry Starters of the Eastern Himalayas
inferredcites →https://doi.org/10.3389/fmicb.2020.00040openalex-snapshot
Genome Analysis of Lactobacillus plantarum Isolated From Some Indian Fermented Foods for Bacteriocin Production and Probiotic Marker Genes
inferredcites →https://doi.org/10.3389/fmicb.2020.00905openalex-snapshot
Diversity of Filamentous Fungi Isolated From Some Amylase and Alcohol-Producing Starters of India
inferredcites →https://doi.org/10.3389/fmicb.2020.599606openalex-snapshot
Molecular Characterization of Bacteria, Detection of Enterotoxin Genes, and Screening of Antibiotic Susceptibility Patterns in Traditionally Processed Meat Products of Sikkim, India
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