Ministry of Education
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Dr Buddhiman Tamang

vidwan id: 95799
Male

Assistant Professor, Department of Microbiology
Sikkim University

Orchid Icon 0000-0001-8575-2129 Google Scholar Icon 9735747200 Google Scholar Icon LVfs60IAAAAJ

Expertise

  • Microbiology

Publications

Total Articles 23
Books 0
Proceedings 0

Publications

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Scopus

Citations 789
h-index 10

CrossRef

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Citations 414
h-index 6
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Professional Recognition

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Community & Membership

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Bio

Food Microbiology, Functional foods, Gastrointestinal Microbiology

Personal Details

  • Male
  • Assistant Professor , Sikkim University
  • Sikkim University, Tadong, Gangtok, Sikkim
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Assistant Professor Feb 2012 – Present
Sikkim University | Department of Microbiology

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Co-Authors (9)

Arun Kumar

Dr Arun Kumar Rai

Sikkim University

Jyoti Prakash

Prof Jyoti Prakash Tamang

Sikkim University

B.B.

Dr B.B. Nayak

Central Institute of Fisheries Education, Fishries University, Mumbai

Nagendra

Dr Nagendra Thakur

Sikkim University

Rintu

Dr Rintu Banerjee

Indian Institute of Technology Kharagpur

Rekha S

Prof Rekha S Singhal

Institute of Chemical Technology, Mumbai

S R

Prof S R Joshi

North Eastern Hill University

Sunita

Dr Sunita Adak

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S.V.N.

Dr S.V.N. Vijayendra

Central Food Technological Research Institute, Mysore

Scholarly Work

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Scholarly Publications

Microorganisms in fermented foods and beverages

Open Access
Book Chapter
Year: 2015. Pages: 1-110 .
Authors: Tamang J.P.;Thapa N.;Tamang B.;Rai A.;Chettri R.
DOI 10.1201/b18279
44

Microorganisms and nutritional value of ethnic fermented foods and alcoholic beverages of North East India

Open Access
Article
Indian Journal of Traditional Knowledge. Year: 2012. Volume: 11 , Issue: 1 , Pages: 7-25 .
Authors: Tamang J.P.;Tamang N.;Thapa S.;Dewan S.;Tamang B.;Yonzan H.;Rai A.K.;Chettri R.;Chakrabarty J.;Kharel N.
141

Traditional knowledge of biopreservation of perishable vegetable and bamboo shoots in Northeast India as food resources

Open Access
Article
Indian Journal of Traditional Knowledge. Year: 2009. Volume: 8 , Issue: 1 , Pages: 89-95 .
Authors: Tamang B.;Tamang J.P.
60

Lactic acid bacteria isolated from indigenous fermented bamboo products of Arunachal Pradesh in India and their functionality

Open Access
Article
Food Biotechnology. Year: 2009. Volume: 23 , Issue: 2 , Pages: 133-147 .
Authors: Tamang B.;Tamang J.
DOI 10.1080/08905430902875945
45 53

Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas

Open Access
Article
International Journal of Food Microbiology. Year: 2009. Volume: 135 , Issue: 1 , Pages: 28-33 .
Authors: Tamang J.;Tamang B.;Schillinger U.;Guigas C.;Holzapfel W.
DOI 10.1016/j.ijfoodmicro.2009.07.016
98 123

Phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented bamboo tender shoots of North East India

Open Access
Article
International Journal of Food Microbiology. Year: 2008. Volume: 121 , Issue: 1 , Pages: 35-40 .
Authors: Tamang B.;Tamang J.;Schillinger U.;Franz C.;Gores M.;Holzapfel W.
DOI 10.1016/j.ijfoodmicro.2007.10.009
83 112

Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas

Open Access
Article
International Journal of Food Microbiology. Year: 2005. Volume: 105 , Issue: 3 , Pages: 347-356 .
Authors: Tamang J.;Tamang B.;Schillinger U.;Franz C.;Gores M.;Holzapfel W.
DOI 10.1016/j.ijfoodmicro.2005.04.024
145 174