Items where Division is "Food Microbiology" and Year is 2023

A

Aaliya, Naaz (2023) Identification and characterization of yeast from naturally fermented curd for its probiotic properties. [Student Project Report] (Submitted)

Aditi, Goel and Chauhan, A. S. and Prakash, M. Halami (2023) Lactiplantibacillus plantarum MCC5231 enriched carrot (Daucus carota) nectar: a value-added beverage with enhanced vitamin A. Journal of Food Measurement and Characterization, 17. pp. 6425-6439.

Aditi, Goel and Prakash, M. Halami (2023) Structural and biosynthetic diversity of plantaricins from Lactiplantibacillus. Applied Microbiology and Biotechnology, 107. pp. 5635-5649.

Aditi, Jamwante (2023) Overexpression and purification of DNA repair protein from food-borne pathogen Listeria Monocytogenes. [Student Project Report] (Submitted)

Amogh, B. M. (2023) Geneexp Pred Server (E.coli). [Student Project Report] (Submitted)

Ananya, A. V (2023) Preparation of idli and its optimization studies. [Student Project Report] (Submitted)

Ankita, Das (2023) Studies on millet sour dough starter cultures. [Student Project Report] (Submitted)

Ankith, J (2023) Geneexp Pred Server (Yeast). [Student Project Report] (Submitted)

Arsha, Ramanan (2023) Development and evaluation of lactic acid bacteria in millet product. [Student Project Report] (Submitted)

Ashwini, M. and Mousumi, Ray and Sumana, K. and Prakash, M. Halami (2023) Prevalence of macrolide–lincosamide–streptogramin resistant lactic acid bacteria isolated from food samples. Journal of Food Science and Technology, 60 (2). pp. 630-642. ISSN 0022-1155

Athira Vasudevan, M.V (2023) Extraction and characterization of Talaromyces purpureogenus CFRM-02 pigments. [Student Project Report] (Submitted)

B

Bawin, V (2023) In-vitro screening of probiotic properties of lactic acid bacteria isolated from fermented dosa batter. [Student Project Report] (Submitted)

Boomika, N (2023) Improvement of bifido enriched curd using lactic acid bacteria. [Student Project Report] (Submitted)

D

Diyaanesh, A (2023) Production of non-alcoholic beer using Non-saccharomyces yeast. [Student Project Report] (Submitted)

Drishya, K (2023) Studies on prebiotic preparation by using different fractions of barnyard millet. [Student Project Report] (Submitted)

G

Gauri Atul, Wani (2023) Starter culture properties of lactobacillus fermentum. [Student Project Report] (Submitted)

Geetha, V. and Chathur, K. N. and Smita, Ramkumar and Prakash, M. Halami and Suresh Kumar, G. (2023) In vitro fermentation of glycosaminoglycans from mackerel fish waste and its role in modulating the antioxidant status and gut microbiota of high fat diet-fed C57BL/6 mice. Food and Function, 14. p. 7130.

Gnana Dharshini, S (2023) Production of bacterial cellulose using mutant Acetobacter xylinum. [Student Project Report] (Submitted)

Gopika Rajendran, Nair (2023) Physico-chemical storage and sensory studies of pineapple, grape and beetroot pomace beverage fermented with mixed probiotics. [Student Project Report] (Submitted)

H

Hippolyte Tene, Mouafo and Alphonse Tegang, Sokamte and Linda, Manet and Arsene Joseph Manga, Mbarga and Sachivkina, Nadezdha and Somashekar, D. and Augustin, Mbawala (2023) Biofilm Inhibition, Antibacterial and Antiadhesive Properties of a Novel Biosurfactant from Lactobacillus paracasei N2 against Multi-Antibiotics-Resistant Pathogens Isolated from Braised Fish. Fermentation, 9. p. 646.

Hiral Chomal, G (2023) Fermentation of tea by probiotic cultures. [Student Project Report] (Submitted)

J

Joseph, H. Collins and Lohith, Kunyeit and Sarah, Weintraub and Nilesh, Sharma and Charlotte, White and Nabeeha, Haq and Anu Appaiah, K. A. and Reeta, P. Rao and Eric, M. Young (2023) Genetic basis for probiotic yeast phenotypes revealed by nanopore sequencing. Genes Genomes Genetics, 13 (8). pp. 1-10.

Jyothna, Bommasamudram and Arjun, Muthu and Somashekar, D. (2023) Effect of prebiotics on thermally acclimatized lactobacilli cultures and their application as synbiotics in RTD fruit drinks. 3 Biotech, 13. p. 311.

K

Krishna Prashanth, Ramesh Mekala and Amruta, D. and Muthukumar, S. P. and Mohan, A. Dhale (2023) Valorization of biowastes as fermentative substrate for production of Exiguobacterium sp. GM010 pigment and toxicity effect in rats. Food Chemistry, 407. p. 135131.

L

Lohith, K. and Reeta, P. Rao and Anu Appaiah, K. A. (2023) Yeasts originating from fermented foods, their potential as probiotics and therapeutic implication for human health and disease. Critical Reviews in Food Science and Nutrition. ISSN 1549-7852

M

Maithili, Banginwar (2023) Optimization of parameters for the formulation of Starter cultures required for dairy product Preparation. [Student Project Report] (Submitted)

Manasa, V. and Anu Appaiah, K. A. (2023) Indigenous fungal strains isolation and molecular identification from coffee pulp for the production of pectic oligosaccharides. 3 Biotech, 13. p. 410.

Monica, P. (2023) Molecular engineering of native and chimeric forms of GH26 endo-mannanase (Man B-1601) : Towards understanding / improvement in stability and catalysis for industrial applications. Doctoral thesis, Central Food Technological Research Institute.

Mousumi, Ray and Ashwini, M. and Prakash, M. Halami (2023) Effect of probiotics as an immune modulator for the management of COVID‑19. Archives of Microbiology, 205. p. 182.

Ms, Bibimol (2023) Production of postbiotics from Lactobacillus SP using xylo-oligosaccharides. [Student Project Report] (Submitted)

N

Nidhi, Sori and Nafee Chundanga, Poyil and Mahejibin, Khan (2023) In vitro fermentation of kodo and kutki millets by human gut microbiota: Gut microbiota and metabolomic analysis. Food Bioscience, 56. pp. 1-10. (Submitted)

Noor Ashraf Sayed, J (2023) Studies on development of Lactobacillus based probiotic curd. [Student Project Report] (Submitted)

Noorul Naseela, S. (2023) Fermentation in idli batter. [Student Project Report] (Submitted)

P

Pragati, Minj (2023) Overexpression and purification of recombinant protein from food borne pathogen, Listeria monocytogenes. [Student Project Report] (Submitted)

Pramila, Epparti (2023) Evaluation of structural and functional properties of subtilin-like lantibiotics produced by Bacillus species. Doctoral thesis, Central Food Technological Research Institute.

Priyanka Rose, Mary and Monica, P and Mukesh, Kapoor (2023) Insights into β-manno-oligosaccharide uptake and metabolism in Bifidobacterium adolescentis DSMZ 20083 from whole-genome microarray analysis. Microbiological Research, 266. pp. 1-11.

R

Rani, Amsaraj and Sarma, Mutturi (2023) Rapid detection of sunset yellow adulteration in tea powder with variable selection coupled to machine learning tools using spectral data. Journal of Food Science and Technology, 60 (5). pp. 1530-1540. ISSN 0022-1155

Renuka, Pandey (2023) Lactic fermentation of millet and cereal mix and evaluation of its biochemical properties. [Student Project Report] (Submitted)

Richa, Sharma and Monali, Mukherjee and Praveena, Bhatt and Raghavarao, K. S. M. S. (2023) Rational Truncation of Aptamer for Ultrasensitive Aptasensing of Chloramphenicol: Studies Using Bio-Layer Interferometry. Biosensors, 13. p. 660.

Rohith, H. S. and Muthukumar, S. P. and Prakash, M. Halami (2023) Probiotic Bacillus licheniformis MCC2514 and Bifidobacterium breve NCIM 5671 Regulates GATA3 and Foxp3 Expression in the Elevated Disease Condition. Probiotics and Antimicrobial Proteins. pp. 1-17.

S

Saarika Pothuvan, Kunnummal and Mahejibin, Khan (2023) Diet–gut microbiome interaction and ferulic acid bioavailability: implications on neurodegenerative disorders. European Journal of Nutrition. pp. 1-16.

Samyuktha, S (2023) Effect of microbial starter culture in fermentation process of idly batter. [Student Project Report] (Submitted)

Sana Maksud, Patel (2023) Purification and recombinant protein from food borne pathogen Listeria Monocytogenes. [Student Project Report] (Submitted)

Sandeep, Kumar and Trisha, T. and Sarma, Mutturi (2023) The successful synthesis of industrial isomaltooligosaccharides lies in the use of transglycosylating α-glucosidases: A review. Carbohydrate Polymer Technologies and Applications, 5. p. 100325.

Sheetal, Rani (2023) Antifungal activity of Monascus purpureus CFR410-11 pigments. [Student Project Report] (Submitted)

Shreeya, Das (2023) Listeria monocytogenes ; a deadly foodborne pathogen: Purification of a gene product involved in its survival. [Student Project Report] (Submitted)

Sowmya, K (2023) Utilization of prebiotic oligosaccharides by lactic acid bacteria and development of synbiotic product. [Student Project Report] (Submitted)

Sruthi, P. and Roopavathi, C. and Madhava Naidu, M. (2023) Profiling of phenolics in cashew nut (Anacardium occidentale L.) testa and evaluation of their antioxidant and antimicrobial properties. Food Bioscience, 51. pp. 1-9.

Sruthi, T (2023) IMO synthesis using whole cell catalysis. [Student Project Report] (Submitted)

Sushma, R. C. (2023) Studies on the functional and physical properties of quinoa and cowpea idli batter fermentation. [Student Project Report] (Submitted)

Swapna, Majhi and Mohan Appasaheb, Dhale and Mohankumari, H. P. (2023) Inhibitory effect of Monascuspurpureus pigment extracts against fungi and mechanism of action. Frontiers in Sustainable Food Systems. pp. 1-9.

Sweta Raj, Chaudhary (2023) Studies on milk curdling ability of native lactic acid bacteria isolated from fermented milk. [Student Project Report] (Submitted)

W

Walde, S. G. and Shivangi, Verma and Mahejibin, Khan and Mishra, B. N. (2023) Studies on efect of multigrain use in the preparation of Litti/ Baati: A traditional food of Northern part of India (UP, Jharkhand and Bihar). Journal of Food Science and Technology, 60 (2). pp. 528-53. ISSN 0022-1155

Y

Yukta, Moktan (2023) Fermentation studies on Pediocaccus pentosaceus. [Student Project Report] (Submitted)