Academic record & distinction

MSc (Botany) University of North Bengal

PhD (Food Microbiology) University of North Bengal

Topic: “Role of Lactic Acid Bacteria in Fermentation and Biopreservation of Traditional Vegetable Products”

 Areas of Specialization

Food Microbiology, Functional foods, Gastrointestinal Microbiology

Latest Publications

1. Tamang, J.P., Tamang, B, Schillinger, U, Guigas C and Holzapfel, W.H. (2009) ‘Functional Properties of Lactic Acid Bacteria Isolated from Ethnic Fermented Vegetables of the Himalayas’, International Journal of Food Microbiology, 30;135(1): 28-33.
2. Tamang, B, Tamang, J.P., Schillinger, U, Franz, C.M.A.P.  Gores, M and Holzapfel, W.H. (2008) ‘Phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented bamboo tender shoots of North-East India’, International Journal of Food Microbiology, 121: 35-40.
3. Tamang, J.P., Tamang, B, Schillinger, U, Franz, C.M.A.P.  Gores, M and Holzapfel, W.H. (2005) ‘Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas’, International Journal of Food Microbiology 105(3): 347-356.