Items where Division is "Food Microbiology" and Year is 2022

A

Aayushi, Singh (2022) Biotechnological Improvement of Bifidobacteria Fermented Milk Product. [Student Project Report] (Submitted)

Adarsh, Pandey (2022) Production of Bacterial Cellulose Using Acetobacter Xylinum. [Student Project Report] (Submitted)

Amitha, C. S. (2022) Bacteriological Fermentation of Soya Milk by Bifidobacterium Breve and Checking Viability. [Student Project Report] (Submitted)

Apramita, Devi and Anu Appaiah, K. A. and Tsair Fuh, Lin (2022) Timing of inoculation of Oenococcus oeni and Lactobacillus plantarum in mixed malo-lactic culture along with compatible native yeast influences the polyphenolic, volatile and sensory profile of the Shiraz wines. LWT - Food Science and Technology, 158. p. 113130. ISSN 0023-6438

Arijit, Ghosh (2022) Studies on Probiotic Attributes of Lactic Acid Bacteria. [Student Project Report] (Submitted)

Aswathy, A. K. (2022) Development of Microbial Consortia for Biogas Production. [Student Project Report] (Submitted)

D

Deependra Singh, Rao (2022) Screening of Microbial Cultures for Fermentation of Tea. [Student Project Report] (Submitted)

Dheeraj, Patkar (2022) Extraction of watermelon rind pectin and its effect on the growth of Limosilactobacillus fermentum. [Student Project Report] (Submitted)

Dipita, Roy (2022) Utilisation of agro-industrial waste for culturing of probiotic bacteria. [Student Project Report] (Submitted)

I

Ishank Kaverappa, M. A. (2022) Optimization of Substrate and Characterization of Traditional Fruit Wine. [Student Project Report] (Submitted)

J

Jyothna, Bommasamudram (2022) Development of Thermotolerant Lactobacilli Cultures for Food Application as Synbiotics. Doctoral thesis, Central Food Technological Research Institute.

Jyothna, Bommasamudram and Pradeep, Kumar and Sonal, Kapur and Deepak, Sharma and Somashekar, D. (2022) Development of Thermotolerant Lactobacilli Cultures with Improved Probiotic Properties Using Adaptive Laboratory Evolution Method. Probiotics and Antimicrobial Proteins.

K

Kajal, Kiran (2022) Understanding the functional attributes of foodborne pathogen, Staphylococcus aureus RecA protein in homologous recombination and antibacterial resistance. Doctoral thesis, Central Food Technological Research Institute.

Kalaivani, Paramasivan and Sarma, Mutturi (2022) Recent advances in the microbial production of squalene. World Journal of Microbiology and Biotechnology, 38. p. 91.

Karthik, M. (2022) High cell density cultivation of probiotic strains. [Student Project Report] (Submitted)

M

Mahenoor, Siddiqui (2022) Profilling of Enzymes in Biogas Production. [Student Project Report] (Submitted)

Mamatha, T. S. (2022) Enumeration of gut microbes in in-vitro studies for growth on specific substrate. [Student Project Report] (Submitted)

Mariya, George (2022) Characterization of fermented rice substrate for the production of biotechnologically important product. [Student Project Report] (Submitted)

Monali, Mukherjee and Prakruthi, Appaiah and Srinivas, Sistla and Bettadaiah, B. K. and Praveena, Bhatt (2022) Bio-Layer Interferometry-Based SELEX and Label-Free Detection of Patulin Using Generated Aptamer. Journal of Agricultural and Food Chemistry, 70. pp. 6239-6246. ISSN 0021-8561

N

Nibedita, Priyadarsani Jena (2022) Inhibition of Protein Oxidation by Bacterial Pigments Produced by Act104 (Kocuria Flava). [Student Project Report] (Submitted)

Nidhi, Sori and Saarika Pothuvan, Kunnummal and Muthukumar, S. P. and Mahejibin, Khan (2022) Prophylactic effect of pectic oligosaccharides against poly I: C-induced virus-like infection in BALB/c mice. Journal of Food Biochemistry, 46. e14459. ISSN 1745-4514

P

Pramila, Epparti and Sachin, M. Eligar and Sattur, A. P. and Gnanesh Kumar, B. S. and Prakash, M. Halami (2022) Characterization of dual bacteriocins producing Bacillus subtilis SC3.7 isolated from fermented food. LWT - Food Science and Technology, 154. p. 112854. ISSN 0023-6438

Prateek, Singh et al. and Prakash, M. Halami and Muthukumar, S. P. and Ravindra, P. V. (2022) A machine learning-based approach to determine infection status in recipients of BBV152 (Covaxin) whole-virion inactivated SARS-CoV-2 vaccine for serological surveys. Computers in Biology and Medicine, 146. p. 105419.

Pratiksha, R Subbumane (2022) Immobilization of FTase enzyme for the Production of FOS. [Student Project Report] (Submitted)

Priyanka Rose, Mary and Sarma, Mutturi and Mukesh, Kapoor (2022) Non-enzymatically hydrolyzed guar gum and orange peel fibre together stabilize the low-fat, set-type yogurt: A techno-functional study. Food Hydrocolloids, 122. p. 107100. ISSN 0268-005X

R

Rabina Sharma, Basista and Prakash, M. Halami and Jyoti Prakash, Tamang (2022) Novel pathways in bacteriocin synthesis by lactic acid bacteria with special reference to ethnic fermented foods. Food Science and Biotechnology, 31. pp. 1-16. ISSN 1226-7708

Rakshitha, N. R. and Mayookha, V. P. and Swaroopa Rani, D. and Mohan, A. Dhale and Suresh Kumar, G. (2022) Lactobacillus plantarum and Lactobacillus helveticus fermented tender coconut water probiotic beverage: A comparison study. Biomedicine, 42 (6). pp. 1191-1199.

Rani, Sahu (2022) Isolation and Biochemical Characterization of Listeria Species from Meat Samples. [Student Project Report] (Submitted)

Rwivoo, Baruah and Mousumi, Ray and Prakash, M. Halami (2022) Preventive and therapeutic aspects of fermented foods. Journal of Applied Microbiology, 132. pp. 3476-3489.

S

Saritha, G. Pandit and Krishna Prashanth, Ramesh Mekala and Mohankumari, H. P. and Muthukumar, S. P. and Mohan, A. Dhale (2022) Dual Mode of Action of Talaromyces purpureogenus CFRM02 Pigment to Ameliorate Alcohol Induced Liver Toxicity in Rats. Applied Biochemistry and Biotechnology, 194. pp. 4258-4265. ISSN 0273-2289

Shankar, S. R. and Sneha, H. P. and Inderjit, Prakash and Mahejibin, Khan and Punil Kumar, H. N. and Hari, Om and Basavaraj, K. and Pushpa, S. Murthy (2022) Microbial ecology and functional coffee fermentation dynamics with Pichia kudriavzevii. Food Microbiology, 105. p. 104012. ISSN 0740-0020

Shilpa, N. (2022) Biopreservatives for Fruits and Vegetables. [Student Project Report] (Submitted)

Shubha, J. R. (2022) Effect of phytochemicals from selected medicinal plant(s) on probiotic bacteria and their influence on gut health. Doctoral thesis, Central Food Technological Research Institute.

Shubha, J. R. and Pratima, Tripathi and Somashekar, B. S. and Praveena, Bhatt (2022) Gut microbiota and metabolic changes towards improved gut health with supplementation of Woodfordia fruticosa, a medicinal plant: An in vitro study. Innovative Food Science and Emerging Technologies, 75. p. 102896.

Shubhangi, N. Makade (2022) Molecular and Biochemical Characterization of Fungal Isolates. [Student Project Report] (Submitted)

Sujit, Das and Saritha, G. Pandit and Mohan, A. Dhale (2022) Wheat Bran Hydrolysate Culture Medium Design for Talaromyces purpureogenus CFRM02 Pigment Production and Colour Characteristics. BioEnergy Research, 15. pp. 1439-1448.

Swapna, R. Sonale and Saarika, P. K. and Nidhi, Sori and Jeevan Prasad, Reddy and Mahejibin, Khan (2022) Low methoxy feruloylated pectin from beetroot: Antioxidant and prebiotic properties. Journal of Food Processing and Preservation, 46. e17240.

Swetha, R. (2022) Substrate Optimization for Wine Production using Lactic Cultures. [Student Project Report] (Submitted)

V

Vasthavika, E. V. (2022) Antifungal Activity Of Monascus Purpureus Cfr410-11 Strain. [Student Project Report] (Submitted)

Vikash, Parte (2022) Shelf life improvement of Idli/dosa batter. [Student Project Report] (Submitted)

Y

Yogananda, C. (2022) Standardization and optimization of fermentation process of idli batter. [Student Project Report] (Submitted)