Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

Por Tamang, Jyoti P., Watanabe, Koichi, Holzapfel, Wilhelm H.
Publicado no Front Microbiol (2016)

Poly-γ-Glutamic Acid (PGA)-Producing Bacillus Species Isolated from Kinema, Indian Fermented Soybean Food

Por Chettri, Rajen, Bhutia, Meera O., Tamang, Jyoti P.
Publicado no Front Microbiol (2016)

Some Technological Properties of Lactic Acid Bacteria Isolated from Dahi and Datshi, Naturally Fermented Milk Products of Bhutan

Por Shangpliang, H. N. J., Sharma, Sharmila, Rai, Ranjita, Tamang, Jyoti P.
Publicado no Front Microbiol (2017)

Functional Properties of Microorganisms in Fermented Foods

Por Tamang, Jyoti P., Shin, Dong-Hwa, Jung, Su-Jin, Chae, Soo-Wan
Publicado no Front Microbiol (2016)

Editorial: Microbiology of Ethnic Fermented Foods and Alcoholic Beverages of the World

Por Tamang, Jyoti P., Holzapfel, Wilhelm H., Shin, Dong H., Felis, Giovanna E.
Publicado no Front Microbiol (2017)