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Items where Subject is "600 Technology > 08 Food technology > 29 Microbiological food"

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Number of items at this level: 119.


Anand, S. (2006) Miicrobiological and Molecular Methods for the Study of Ochratoxiin A in Foods and its Control. PhD thesis, University of Mysore.

Anand, S. and Rati, E. R. (2006) An enzyme-linked immunosorbent assay for monitoring of Aspergillus ochraceus growth in coffee powder, chilli powder and poultry feed. Letters in Applied Microbiology, 42 (1). pp. 59-65. ISSN 0266-8254

Animesh, Singh (2018) Antifungal Activity of Trichoderma harzianum on Maize and Groundnut Seeds. [Student Project Report] (Submitted)

Ann Catherine, Archer (2017) Immunomodulatory effects of probiotic Lactobacillus spp. from dairy and human origin. Doctoral thesis, Academy of Scientific and Innovative Resarch.

Ann Catherine, Archer and Muthukumar, S. P. and Prakash, M. Halami (2015) Anti-inflammatory potential of probiotic Lactobacillus spp. on carrageenan induced paw edema in Wistar rats. International Journal of Biological Macromolecules, 81. pp. 530-537. ISSN 0141-8130

Arunima Dutta, Baruah (2000) Relevance of indicator bacteria in food and emerging cause of concern of the virulant groups of Escherichia Coli with special emphasis on EHEC 0157:H7. Masters thesis, Central Food Technological Research Institute.


Badgujar, Dilip C. (2006) Isolation and Identification of Staphylococci in Cut Fruits and Freshly Prepared Fruit Juices. [Student Project Report]

Baldev, Raj. and Vijayalakshmi, N. S. and Ravi, P. (1992) Problems of plastics contamination of foods. Packaging India, 25 (2). 5, 7, 9, 11. 13-14.

Basappa, S. C. and Sreenivasamurthy, V. and Parpia, H. A. B. (1971) Effect of reducing agents on the biosynthesis of aflatoxin by resting cells of Aspergillus flavus. Indian Journal of Microbiology, 11 (4). pp. 63-68.

Bhatia, B. S. and Kapur, N. S. and Bhatia, D. S. and Girdhari, Lal. (1957) Studies on the non-enzymatic browning of foods -organic acid - amino acid model systems. Food Research, 22 (3). pp. 266-272.

Bhavani Shankar, T. N. and Sreenivasa Murthy, V. (1978) Effect of turmeric (Curcuma longa) on the growth of some intestinal bacteria in vitro. Journal of Food Science and Technology, India, 15 (4). 152-153, 4 ref..

Bhavanishankar, T. N. and Shantha, T. and Ramesh, H. P. (1986) Counteraction of the toxicity of aflatoxin B1 by thymine and folic acid in experimental animals. Nutrition Reports International, 33 (4). pp. 603-612.

Bibekananda, Pradhan (2018) Studies of Microbial metabolites in inflammation of Health and wellness. [Student Project Report] (Submitted)


Dash, Swagatika (2009) Microbiological Study of Thermal Processed Laddu. [Student Project Report]

David Yesu Raj, A. (2009) Isolation and Screening of Spore Forming Bacteria from Food Commodities and their Anti-Microbial Activity. [Student Project Report]

Dayananda, C. and Sarada, R. and Shamala, T. R. and Ravishankar, G. A. (2006) Influence of Nitrogen Sources on Growth, Hydrocarbon and Fatty Acid Production by <i>Botryococcus braunii</i>. Asian Journal of Plant Sciences, 5 (5). pp. 799-804.

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.

Dharshini Devi, S. (2022) Efficacy of 280nm wavelength UV-C LEDs for the reduction of Listeria monocytogenes in Tender Coconut Water. [Student Project Report] (Submitted)

Divya, K. H. and Varadaraj, M. C. (2013) Behavioral Pattern of Native Food Isolates of Yersinia enterocolitica and Yersinia intermedia under Simulated Time-Temperature Combinations of the Food Chain. Food and Nutrition Sciences, 4. pp. 365-375.

Divya Kumari, D (2012) Metabolites from Monascus purpureus Fermented Cereals. [Student Project Report] (Submitted)

Dwarakanath, C. T. and Premalatha, K. and Sreenivasamurthy, V. and Ramesh, B. S. (1979) Prevalance and levels of coliforms, coagulase positive staphylococci and enterococci in catering establishments. Arogya, 5. pp. 37-45.

Dwarakanath, C. T. and Srikanta, S. (1977) Studies on the microbiological quality of traditional Indian sweetmeat products. Journal of Food Science and Technology, 14 (5). pp. 201-204.


Farhana, Ayesha and Prema, Viswanath (2006) Byssochlamys spp in sugarcane juice and its significance. Journal of Food Science and Technology (India), 43 (4). pp. 407-409.


Godavari Bai, S. (1968) Development of rancidity in processed food stuffs : Prevention of oxidative rancidity using antioxidants. Masters thesis, Central Food Technological Research Institute.

Greeshma, A. A. (2013) Studies on the microbial profile of traditionally fermented Gongura, Tamarind and ripened red chilli pickles. [Student Project Report] (Submitted)


Hemalatha, P. Panicker (2008) Microbial quality of Dahi and Challenge Studies. [Student Project Report]


Irshad, Khan (2017) Enumeration and Detection of Food Borne Pathogens in Food Matrices and Pcr Based Detection Of Salmonella. [Student Project Report] (Submitted)


Jagannath, A. and Ramesh, M. N. and Varadaraj, M. C. (2001) Predicting the behavior of Escherichia coli introduced as a postprocessing contaminant in shrikhand, a traditional sweetened lactic fermented milk product. Journal of Food Protection, 64 (4). pp. 462-9. ISSN 0362-028X

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.

Jayanth, H. S. and Varadaraj, M. C. (2017) Survival of a native toxigenic isolate of Listeria monocytogenes CFR 1302 during storage of milk-based foods can be a potential cause of health risk. Food Science and Technology International. pp. 1-11. ISSN 1082-0132

Jayanth Sunderraj, Hampapura and Varadaraj, M. C. (2021) Behavior of Native Food Isolates of Listeria monocytogenes and Listeria innocua under the Influence of Selected Cultural Attributes and Heat and Cold Treatments. Journal of Pure and Applied Microbiology, 15 (4). pp. 2209-2228.


Kadkol, S. B. (1966) Biochemical changes during idli fermentation. Journal of Food Science and Technology (India), 3 (1). pp. 26-27.

Keshava, N. and Venkatasubbaiah, P. and Dwarakanath, C. T. (1987) Microbial evaluation of milk based sweets and butter. Arogya, 13 (1). pp. 55-58.

Krishnaswamy, M. A. and Lahiry, N. L. (1963) Fish hydrolysates. IV. Microbiological evaluation. Journal of Food Science, 28. pp. 358-364.

Krishnaswamy, M. A. and Lahiry, N. L. (1964) Microbiological examination of market meat. Indian Journal of Public Health, 8 (3). pp. 105-106.

Krishnaswamy, M. A. and Parthasarathy, N. and Patel, J. D. and Nair, K. K. S. (1973) Further studies on microbiological quality of cashewnut (Anacardium occidentale). Journal of Food Science and Technology, 10 (1). 24-26, 10 ref.. ISSN 0022-1155

Krishnaswamy, M. A. and Patel, J. D. and Parthasarathy, N. and Nair, K. K. S. (1973) Some of the types of coliforms, aerobic mesophilic spore formers yeasts and moulds present in spices. Journal of Plantation Crops, 1. pp. 200-203.

Krishnaswamy, M. A. and Nair, K. K. S. and Patel, J. D. and Parthasarathy, N. (1975) Preliminary observations on the survival of Salmonella in curry, sambar, coriander and red-chilly powders. Journal of Food Science and Technology, India, 12 (4). 195-196, 13 ref..


Livingstone, A. S. and Sandhu, J. S. and Malleshi, N. G. (1992) Microbiological evaluation of malted wheat, chickpea, and weaning food based on them. Journal of Tropical Pediatrics, 38 (2). pp. 74-7. ISSN 0142-6338


Madhu, A. N. (2012) Synergistic effects of selected Lactic acid bacteria and Fructooligosaccharides in the maintenance of gastrointestinal health. PhD thesis, University of Mysore.

Mahnaz, Kazemipoor (2010) Isolation and Characterization of Lactic Acid Bacteria for Probiotic Attributes and their Application in Food Products. [Student Project Report]

Majumder, S. K. and Muthu, M. and Pingale, S. V. and Swaminathan, M. (1954) Control of microbial spoilage in foodstuffs with methyl bromide. Bulletin of Central Food Technological Research Institute, 3. pp. 269-271.

Mathew, A. G. and Parpia, H. A. B. (1971) Food browning as a polyphenol reaction. Advances in Food Research, 19. pp. 75-145.

Mitra, J. and Rati, E. R. and Joseph, R. (2000) Biodegradation of aflatoxin B1 in Idli, a traditional fermented food product in India. Indian Journal of Microbiology, 40 (2). 119-123; 12 ref..

Mohammed Shaz, M. P. (2016) Microbiological Quality Analysis Of A Dairy Product: Ice Cream. [Student Project Report] (Submitted)

Mohankumari, H. P. and Prema, Viswanath (2023) Impact of pre-enrichment broth on recovery of S. typhimurium and reformed water activity on dominance and endurance of Salmonella in Indian sweetmeat milk (doodh) peda. Journal of Agriculture and Horticulture Research, 6 (1). pp. 163-168.

Mr, Mallesha (1998) Evaluation of sample tests for microbiological quality of foods. Masters thesis, Central Food Technological Research Institute.

Ms, Priyanka (2015) Isolation and Identification of Lactic Acid Bacteria with Antimicrobial Activity from Different Food Sources. [Student Project Report] (Submitted)

Mythili, R. (2009) Microbiological Study of Thermal Processed Chapati. [Student Project Report]

Mythri, B. (2009) A Study on the Survival of Staphylococcus Aureus isolated from Processed Dairy Products. [Student Project Report]


Nair, K. K. S (1992) Microbiological and physical studies on tandoori chicken. Doctoral thesis, Central Food Technological Research Institute.

Nair, K. K. S. and Nair, R. B. (1988) Bacteriological quality of fresh water fish from Krishnarajendra Sagar Reservior. Fishery Technology, 25 (3). pp. 79-80.

Natarajan, C. P. and Shankaracharya, N. B. (1972) Microbial quality standards in foods. Food Industries Journal, 5 (1). pp. 11-15.

Nidhina, N. and Bhavya, M. L. and Bhaskar, N. and Muthukumar, S. P. and Pushpa, S. Murthy (2017) Aflatoxin production by Aspergillus flavus in rumen liquor and its implications. Food Control, 71. pp. 26-31.

Nithya, S. (2010) Isolation and Characterization of Lipolytic and Proteolytic Lactic Acid Bacteria with Antibacterial Properties from Fish Industry Wastes. [Student Project Report]


Padmanabha Iyer, R. (1984) A comparative study on the factors influencing microbial spoilage of buffalo, cattle and pig meats. Doctoral thesis, Central Food Technological Research Institute.

Panda, B. and Panda, P. C. and Reddy, M. S. and Badarinarayana, M. C. (1969) Studies on the effect of washing eggs with different detergent and sanitizer mixtures on microbial load and keeping quality of shell eggs. Indian Veterinary Journal, 46. pp. 608-615.

Panda, P. C. (1973) Salmonella serotypes associated with dressed poultry marketed in India. Indian Journal of Public Health, 17 (1). pp. 27-28.

Panda, P. C. and Murti, A. S. and Murthy, V. S. and Murti, I. A. S. and Amla, I. (1975) Effect of aflatoxin on the haematological picture of albino rats and guineapigs. Indian Journal of Experimental Biology, 13. pp. 569-570.

Panda, P. C. and Panda, B. (1969) Fungal contamination of eggs during marketing and storage and their prevention. Indian Poultry Gazette, 53 (2). pp. 10-14.

Panda, P. C. and Panda, B. (1975) Pathogenic staphylococci associated with contamination of market eggs. Journal of Food Science and Technology, India, 12 (4). 165-167, 17 ref..

Pavithra, Sivakumar (2017) Studies On The Effect Of Microwave Heating On Microbial And Nutritional Quality Of Sprouts. [Student Project Report] (Submitted)

Pruthi, J. S. and Misra, B. D. (1963) Studies on the physico-chemical and microbiological changes in curry powders during their drying, milling and mixing operations. Spices Bulletin, 3 (3-5). pp. 8-13.


Radhika, B. and Padmapriya, B. P. and Chandrashekar, A. and Keshava, N. and Varadaraj, M. C. (2001) Detection of Bacillus cereus in foods by colony hybridization using PCR-generated probe and characterization of isolates for toxins by PCR. International Journal of Food Microbiology, 74. pp. 131-138.

Radhika, M. (2007) Effect of fat levels on microbial quality of Mutton Kofta during refrigerated storage. [Student Project Report]

Raghuveer, K. G. and Ananthakrishna, S. M. (1980) Piperine and related compounds in pepper. I. Search for minor components. Journal of Food Science and Technology, 17 (6). 268-272, 11 ref..

Rahul, Kumar (2012) Isolation And Biochemical Characterisation Of Fibrinolytic Enzymes Producing Bacillus Species From Sprouted Grains And Processed Food. [Student Project Report] (Submitted)

Randheer, K. (2015) Preparation of Probiotic Product as a Therapeutic Strategy for Improving Health. [Student Project Report] (Submitted)

Rati, E. R. and Shantha, T. (1994) Incidence of Aflatoxin in Groundnut-based Snack Products. Journal of Food Science and Technology, 31 (4). pp. 327-329.

Rati Rao, E. (2004) Microbiological and molecular methods for the study of ochratoxin A in foods and its control. PhD thesis, University of Mysore.

Renu, Agrawal and Vanaja, G. and Gotcheva, Velitchka (2010) Differences in Biochemical and Electrophoretic Properties of Lactobacillus Plantarum on Adaptation to GIT Conditions with Functional Pproperties. Research Journal of Biotechnology, 5 (2). pp. 69-73.


Saarika Pothuvan, Kunnummal and Nidhi, Sori and Mudassir Azeez, Khan and Mahejibin, Khan (2024) Plant‑Based Nutraceutical Formulation Modulates the Human Gut Microbiota and Ferulic Acid Esterase Activity During In Vitro Fermentation. Current Microbiology, 81 (3). pp. 1-14.

Sachindra, N. M. and Sakhare, P. Z. and Yashoda, K. P. and Narasimha Rao, D. (2005) Microbial profile of buffalo sausage during processing and storage. Food Control, 16 (1). pp. 31-35.

Sachindra, N. M. and Sripathy, N. V. (1992) Effect of preservatives and sterilization of salt on microbiological quality of salted-dried mackerel. Indian Journal of Microbiology, 32 (4). 463-468, 13 ref..

Sadhana, V. J. (2018) Inhibition Of Staling In Bread: Role Of Enzymes, Emulsifiers And Hydrocolloids. Masters thesis, Central Food Technological Research Institute.

Sangeetha, P. T. and Ramesh, M. N. and Prapulla, S. G. (2003) Microbial production of fructooligosaccharides. Asian Journal of Microbiology, Biotechnology and Environmental Sciences, 5 (3). pp. 313-318.

Sanyal, U. S. (1976) Microbiological standards for foods. Masters thesis, Central Food Technological Research Institute.

Sathisbabu, H. N. and Rati, E. R. (2003) Prevalence of Yersinia enterocolitica in panipuri - a popular street food of India. Journal of Food Science and Technology, 40 (3). 303-305 ; 20 ref..

Savitha, S.N. (2007) Studies On Microbiological Profile Of Idli Batter and Sensory Evaluation Of Idli. [Student Project Report]

Shantha, T. (1999) Critical evaluation of methods available for the estimation of aflatoxin B1 in chilli powder. Journal of Food Science and Technology, 36 (2). 163-165, 8 ref.. ISSN 0022-1155

Sherin Mary, Thomas (2017) Exploring the Feasibility of Ultraviolet on Reduction of Microbial Load in Sugar Cane Juice. [Student Project Report] (Submitted)

Shilpa, P. (2007) Studies on Molecular Detection of Staphylococcus Species. [Student Project Report]

Shiva Kumar, S. (2007) Studies On Microbiological Profile and Flavour Evaluation Of Curd. [Student Project Report]

Shrestha, H. and Nand, K. and Rati, E. R. (2002) Microbiological profile of murcha starters and physico-chemical characteristics of poko, a rice based traditional fermented food product of Nepal. Food Biotechnology, 16 (1). 1-15, 14 ref..

Shruthi, B.L. (2006) Effect of Elevated Nitrogen on Microbial Quality of Low-Fat High Fiber Mutton Kofta During Refrigerated Storage. [Student Project Report]

Shruti Pradeep, Pashte (2017) Microbial Decontamination of coriander seeds (Coriandrum sativum) by ozone Treatment and its Effect on Volatile Oil Constituents of the Spice. [Student Project Report] (Submitted)

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

Sonali, Tayal (2019) Studies on functional properties of probiotic products. [Student Project Report] (Submitted)

Soumithri, T. C. and Iyengar, J. R. (1969) Effect of storage temperature on the bacterial content of egg melange. Journal of Food Science and Technology, 6 (4). 275-278, 6 ref..

Soumya, Radhakrishnan (2009) Detection of Enterotoxigenic Genes in Food Isolates of Staphylococci. [Student Project Report]

Sourita, Saha (2020) Understanding the Fungal Diversity of Economically Important Oilseeds during Storage Conditions. [Student Project Report] (Submitted)

Sowmya, N. (2010) Yeast microflora from lesser known fermented foods. [Student Project Report]

Sowmya , N. and Thakur, M. S. and Manonmani, H. K. (2012) Detection of Enterotoxigenic Staphylococci by Loop-Mediated Isothermal Amplification Method. Journal of Food Safety, 32. pp. 59-65.

Sreenivasamurthy, V. and Jayaraman, A. and Parpia, H. A. B. (1964) Rapid paper chromatographic method for the estimation of aflatoxin in groundnuts. Indian Journal of Technology, 2. pp. 415-416.

Srikanta, S. (1977) Microbiological standards for foods. Masters thesis, Central Food Technological Research Institute.

Srinath, D. and Ragunathan, A. N. and Majumder, S. K. (1974) Microflora in the pupae of stored product insects. Bulletin of Grain Technology, 12 (1). 32-35; 5 ref..

Subramanyam, H. and Lakshminarayana, S. and Moorthy, N. V. N. and Subhadra, N. V. (1970) The effect of isopropyl N-phenyl carbamate and fungicidal wax coatings on Coorg mandarins to control spoilage. Tropical Science, 12 (4). 307-313, 7 ref..

Sudha, N. (2004) To Study the Stability And Viability Of the Given Probiotic Culture at Different Temperature and Ph. [Student Project Report]

Sudhakar, Singh (2005) Antimicrobial activity of tamarind seed coat extract. Masters thesis, University of Mysore.

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

Suryanarayana Rao, S. V. and Dwarakanath, C. T. and Saraswathi, C. R. (1980) Preparation and microbiological evaluation of bactopeptone from shrimp waste. Journal of Food Science and Technology, 17 (3). 133-136, 17 ref..

Suvosree, Mukherjee (2017) Growth and Viability of Bifidobacterium longum CFR 815J during milk fermentation. [Student Project Report] (Submitted)

Syed Ziauddin, K. and Rao, D.N. and Amla, B. L. (1993) In Vitro Study on the Effect of Lactic Acid and Sodium Chloride on Spoilage and Pathogenic Bacteria of Meat. Journal of Food Science and Technology (India), 30 (3). pp. 204-207.


Tanmayee, Bhilwadikar (2017) Preparation and evaluation of probiotic curd using bifidobacterium species. [Student Project Report] (Submitted)

Tanmayee, Bhilwadikar and Saranya, Pounraj and Manivannan, S. and Rastogi, N. K. and Negi, P. S. (2019) Decontamination of Microorganisms and Pesticides from Fresh Fruits and Vegetables: A Comprehensive Review from Common Household Processes to Modern Techniques. Comprehensive Reviewsin Food Science and Food Safety, 18. pp. 1003-1038.


Varadaraj, M. C. and Keshava, N. and Nirmala, Devi and Dwarakanath, C. T. (1992) Occurrence of Bacillus cereus and Other Bacillus Species in Indian Snack and Lunch Foods and Their Ability to Grow in a Rice Preparation. Journal of Food Science and Technology, 29 (6). pp. 344-347.

Varadaraj, M. C. and Nirmala, Devi and Keshava, N. (1997) Partial Purification and Characterization of Lactoacidolin 32, a Heat Stable Bacteriocin Produced by Lactobacillus acidophilus CFR 2032. Indian Journal of Microbiology, 37. pp. 125-128. ISSN 0046-8991

Varadaraj, M. C. and Ranganathan, B. (1989) Staphylococcal enterotoxins - methods of production and detection - a review. Indian Journal of Dairy Science, 42 (2). 267-276 ; 93 ref..

Vasanth, Ragavan K. (2016) Synthesis and characterization of nanomaterials for detection and removal of Bisphenol-A. Doctoral thesis, Central Food Technological Research Institute.

Vasantha, K. Y. and Murugesh, C. S. and Sattur, A. P. (2014) A tyrosinase inhibitor from Aspergillus niger. Jourmal of Food Science and Technology, 51 (10). pp. 2877-2880.

Venkatasubbaiah, P. and Dwarakanath, C. T. (1985) Microbiological quality and growth of Staphylococcus aureus in liquid type of traditional Indian sweets. Journal of Food Science and Technology, 22 (6). 394-397, 9 ref..

Venkatasubbaiah, P. and Dwarakanath, C. T. and Naidu, V. R. and Kamala, C. S. (1987) Clinico-bacteriological investigations on dysentery in children-a hospital study. Indian Journal of Microbiology, 27 (1-4). pp. 43-50.

Venkatasubbaiah, P. and Dwarakanath, C. T. and Sreenivasamurthy, V. (1984) Microbiological and physico-chemical changes in idli batter during fermentation. Journal of Food Science and Technology, 21. pp. 59-62.

Venugopal, M. N. and Karunasagar, I. and Varadaraj, M. C. (2000) Survival of Vibrio parahaemolyticus in presence of chlorine. Journal of Food Science and Technology, 37 (5). pp. 517-519.

Vijayalakshmi, G. and Dwarakanath, C. T. and Sreenivasa Murthy, V. (1981) Studies on Bacillus cereus contamination of rice and rice preparations. Journal of Food Science and Technology, 18 (6). 231-234, 10 ref..

Vijaykumar Desai, Shivalingsarj and Varadaraj, M. C. (2010) Behavioural pattern of vegetative cells and spores of Bacillus cereus as affected by time-temperature combinations used in processing of Indian traditional foods. Journal of Food Science and Technology, 47 (5).

Vora, H. M. (1984) Different approaches to counteract bread staling. Masters thesis, Central Food Technological Research Institute.


Yashavantha, L. Vishweshwaraiah and Abhishek, Acharya and Vinayak, Hegde and Balaji, Prakash (2021) Rational design of hyperstable antibacterial peptides for food preservation. NPJ Science of Food, 5 (26).


Zakia, Bano. and Narasimham, P and Singh, N. S. (1975) Efficacy of some fungicides in controlling Pencillium digitatum Saccrdo infection during the cultivation of Pleurotus flabellatus. Indian Journal of Microbiology. pp. 68-74. ISSN 0046-8991

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