Items where Division is "Food Microbiology" and Year is 2016

Akshatha, H.S. and Anbarasu, Kumar and Vijay Sukhdeo, Shinde and Muthukumar, S. P. and Vijayalakshmi, G. (2016) Antioxidant effect of Mulberry and Jamun fruit wines by ameliorating oxidative stress in streptozotocin-induced diabetic Wistar rats. Food Function, 7 (10). pp. 4422-4431.

Anbarasu, K. and Akshatha, H.S. and Anandharamakrishnan, C. and Lai, O. M. and Vijayalakshmi, G. (2016) Encapsulation of Partially Saturated Canthaxanthin - A Functional Ingredient from Aspergillus Carbonarius Mutant. Current Topics in Nutraceutical Research, 14 (4). pp. 251-258.

Ankita, Kataria (2016) Preparation of Ice Cream using native isolate of Bifidobacterium longum 815J. [Student Project Report] (Submitted)

Ann Catherine, Archer and Prakash, M. Halami (2016) Probiotic Functional Food through Native Isolates of Lactobacillus delbrueckii: Immunomodulatory Potential. Indian Food Industry, 35 (2). pp. 31-34.

Debomitra, Dey and Prakash, M. Halami (2016) Lactobacillus plantarum: a dominant microflora in Mesu- a nonsalted fermented bamboo shoot product from Sikkim, India. Indian Journal of Science, 23 (82). pp. 499-508.

Gowthami, J. P. (2016) Isolation and Screening of Bacterial from Marine Soil Sample Collected near Trivandrum Coastal Region based on their Antioxidant Properties. [Student Project Report] (Submitted)

Jaimee, George and Prakash, M. Halami (2016) High level aminoglycoside resistance in Enterococcus, Pediococcus and Lactobacillus species from farm animals and commercial meat products. Annals of Microbiology, 66. pp. 101-110.

Kavya, R. (2016) Metabolite analysis of sterol pathway in Saccharomyces cerevisiae. [Student Project Report] (Submitted)

Namrata, Thakur (2016) Studies on metabolites from fungal fermented foods for application in food and health. [Student Project Report] (Submitted)

Padmaja, R. J. and Halami, P. M. (2016) Taming C-terminal peptides of Staphylococcus aureus leukotoxin M for B-cell response: Implication in improved subclinical bovine mastitis diagnosis and protective efficacy in vitro. Toxicon, 119. pp. 99-105.

Rakshitha Rani, N. (2016) Characteriszation of Nisin Producing Lactococcus Spp. from Native Food Sources. [Student Project Report] (Submitted)

Sandhya, M. V. S. and Yallappa, B. S. and Varadaraj, M. C. and Pura Naik, J. and Jaganmohan Rao, L. and Janardhan, P. and Pushpa, S. Murthy (2016) Inoculum of the starter consortia and interactive metabolic process in enhancing quality of cocoa bean (Theobroma cacao) fermentation. LWT - Food Science and Technology, 65. pp. 731-738.

Shiv Shankar, Singh and Vasantha, K. Y. and Sattur, A. P. and Thakur, T. S. (2016) Experimental and Computational Crystal Structure Landscape Study of Nigerloxin: a Fungal Metabolite from Aspergillus niger. CrystEngComm, 18. pp. 1740-1751.

Shobharani, P. and Prakash, M. Halami (2016) In vitro evaluation of the cholesterol-reducing ability of a potential probiotic Bacillus spp. Annals of Microbiology, 66. pp. 643-651.

Sonali, Manna (2016) Functional prebiotic beverage- preparation and characterization. [Student Project Report] (Submitted)

Sujitha, Pillai (2016) Biochemical and microbiological aspects of fermented beetroot juice. [Student Project Report] (Submitted)

Sundru, Manjulata Devi and Aishwarya, S. and Prakash, M. Halami (2016) Discrimination and divergence among Lactobacillus plantarum- group (LPG) isolates with reference to their probiotic functionalities from vegetable origin. Systematic and Applied Microbiology, 39 (8). pp. 562-570.

Tomuishang Makunga, W. (2016) Studies on vegetable based non-alcoholic beverage. [Student Project Report] (Submitted)

Uzma Khanum, S. (2016) Screening and Isolation of Nisin producing lactic acid bacteria. [Student Project Report] (Submitted)

Varshini, L. (2016) Enumeration Of Propionibacteria From Different Cheese Samples. [Student Project Report] (Submitted)

Varun, Gadodia (2016) Impact of Native Cultures on Table Grape Wine. [Student Project Report] (Submitted)