Jyoti Prakash Tamang

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Jyoti Prakash Tamang
Born (1961-11-16) 16 November 1961 (age 62)
Darjeeling, West Bengal, India
Nationality Indian
Alma mater
Known forStudies on fermented food
Awards
Scientific career
Fields
Institutions
  • Sikkim University(central university)

Jyoti Prakash Tamang (born 16 November 1961) is an Indian food microbiologist, working on fermented foods and alcoholic beverages of the Himalayan regions of India, Nepal and Bhutan and South East Asia for last 36 years and the Senior Professor in Microbiology of the Sikkim Central University. Known for his studies on fermented food, Prof. Tamang is an elected fellow of the Indian National Science Academy (FNA), National Academy of Science, India (NASI),National Academy of Agricultural Sciences, Indian Academy of Microbiological Sciences and the Biotech Research Society of India. The Department of Biotechnology of the Government of India awarded him the National Bioscience Award for Career Development, one of the highest Indian science awards, for his contributions to biosciences in 2004, and International Centre for Integrated Mountain Development (ICIMOD)-Mountain Chair (2019-2022). Prof. Tamang was nominated as Global Kimchi Ambassador by World Institute of Kimchi of Government of South Korea.

Contents

Biography

Jyoti Prakash Tamang was born on 16 November 1961 in the mountain district of Darjeeling in the Indian state of West Bengal. [1] He completed his schooling at Turnbull High School, Darjeeling in 1977 and class XII at the St Joseph's College, Darjeeling in 1979. [2] His undergraduate education was at the Darjeeling Government College of North Bengal University from where he passed B.Sc. honors in 1982 and continued at the institution to earn an M.Sc. in microbiology in 1984, passing the examination winning a gold medal for academic excellence. [3] He started his career in 1986 as an associate professor at the department of botany of Sikkim Government College, Tadong where he worked until 2011. Simultaneously, he enrolled at North Bengal University for his doctoral studies and after securing a PhD in microbiology in 1992, he did his post-doctoral work at two institutions abroad during 1994–95; first at the National Food Research Institute, Tsukuba with a fellowship from the United Nations University-Kirin Brewery Company and, later, at the Institute of Hygiene and Toxicology, Karlsruhe, on a fellowship received from Volkswagen Foundation. In 2011, he joined Central University Sikkim (CUS) as a member of faculty and has been serving the institution since then. He has held various positions at the university which included those of an academic coordinator, the dean of the School of Life Sciences, the registrar (the first registrar of the university) and a professor (presently the senior-most professor at CUS). He also serves as the officiating vice chancellor of the university. [4] In between, he had a short stint at the Research Institute of Humanity and Nature of the Ministry of Education, Science and Technology, Kyoto as a visiting professor during 2009–10. [1] He was also Visiting Professor in Chonbuk National University Hospital, Jeonju, South Korea and AIST, Tsukuba in Japan.

Legacy

Beer and bread, two major uses of fermentation in food Beer and bread.jpg
Beer and bread, two major uses of fermentation in food

Professor Tamang is a pioneer researcher in ethnic fermented foods and beverages of the Himalayan regions of India, Nepal and Bhutan, and other Asian countries, which he scientifically studied and reported till date, focusing on food antiquity and culture, gastronomy, metataxonomic, metagenomics, metabolomics, bioinformatics, predictive functionality, starter culture development, food safety, probiotics, whole genome sequencing, nutrition, and health-benefits (as evident from his publications: https://scholar.google.com/citations?hl=en&user=TSawMGoAAAAJ) for last 36 years. The findings of Prof. Tamang have made significant paradigm shift from conventional microbial taxonomy to sequence-based taxonomy providing the information of many functional micro-/mycobiome in ethnic fermented foods and beverages of India. His studies have been documented by way of a number of articles [5] [6] [note 1] and ResearchGate, an online repository of scientific articles has listed 36 of them. [7] Besides, he has published seven books namely including Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values, [8] Ethnic fermented foods and alcoholic beverages of Asia, [9] Fermented foods and beverages of the world [10] and Health benefits of fermented foods and beverages. [11] Ethnic Fermented Foods and Alcoholic Beverages of India: Science History and Culture (2020) (Springer Nature).

Awards and honors

Prof. Tamang received the Women's Association Award of the United Nations University in 1996. [1] The Department of Biotechnology of the Government of India awarded him the National Bioscience Award for Career Development, one of the highest Indian science awards in 2005. [12] He was elected as a Fellow of Biotech Research Society of India (2006), Fellow of Indian Academy of Microbiological Sciences (2010), Fellow of National Academy of Agricultural Sciences (2013), Fellow of Indian National Science Academy (2022) and Fellow of National Academy of Sciences, India (2022). He received the Gourmand World Cookbook Award in 2010. He is International Centre for Integrated Mountain Development (ICIMOD)-Mountain Chair (2019-2022).

Selected bibliography

Books

1. Tamang, J.P. (2020). Ethnic Fermented Foods and Alcoholic Beverages of India: Science History and Culture. Springer Nature, Singapore, pages 685. ISBN   978-981-15-1486-9.

2. Tamang, J. P., Holzapfel, W. H., Felis, G. E., Shin, D. H., eds. (2019). Microbiology of Ethnic Fermented Foods and Alcoholic Beverages of the World. Lausanne: Frontiers Media. doi: 10.3389/978-2-88963-165-0.

3. Tamang, J.P. (2016). Ethnic Fermented Foods and Alcoholic Beverages of Asia. Springer, New Delhi, pages 409. ISBN   978-81-322-2798-4.

4. Tamang, J.P. (2015). Health Benefits of Fermented Foods and Beverages. CRC Press, Taylor & Francis Group, New York, pages 636. ISBN   978-1-4665-88097.

5. Tamang, J.P. (2010). Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values. CRC Press, Taylor & Francis Group, New York, pages 295. ISBN   9781420093247.

6. Tamang, J.P. and Kailasapathy, K. (Editors) (2010). Fermented Foods and Beverages of the World. CRC Press, Taylor & Francis Group, New York, pages 448. ISBN   9781420094954.

7. Tamang, J.P. (2005). Food Culture of Sikkim. Sikkim Study Series volume IV. Information and Public Relations Department, Government of Sikkim, Gangtok, p. 120.

Articles

1. 1. Pariyar, P., Yaduvanshi, P.S., Raghu, P. and Tamang, J.P. (2022). Screening of Poly-glutamic acid (PGA)-producing Bacillus species from Indian fermented soybean foods and characterization of PGA. Fermentation 8, 495.doi.org/10.3390/fermentation8100495.

2. Tamang, J.P., Annupma, A. and Shangpliang, H.N.J. (2022). Ethno-microbiology of Tempe, an Indonesian fungal-fermented soybean food and Koji, a Japanese fungal starter culture. Current Opinion in Food Science 100912. doi.org/10.1016/j.cofs.2022.100912.

3. Tamang, J.P. (2022). Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages. Journal of Ethnic Foods 9:30 doi.org/10.1186/s42779-022-00146-3.

4. Kharnaior, P. and Tamang, J.P. (2022). Metagenomic–metabolomic mining of kinema, a naturally fermented soybean food of the Eastern Himalayas. Frontiers in Microbiology 13: 868383. doi: 10.3389/fmicb.2022.868383.

5. Tamang, J.P. and Lama, S. (2022). Probiotic properties of yeasts in traditional fermented foods and beverages. Journal of Applied Microbiology. 1–10. doi : 10.1111/jam.15467.

6. Rai, R. and Tamang, J.P. (2022). In vitro and genetic screening of probiotic properties of lactic acid bacteria isolated from naturally fermented cow-milk and yak-milk products of Sikkim, India. World Journal of Microbiology and Biotechnology 38:25. doi : 10.1007/s11274-021-03215-y.

7. Tamang, J.P., Das, D., Kharnaior, P., Pariyar, P., Thapa, N., Jo, S.W., Yim, E.J. and Shin, D.H. (2022). Shotgun metagenomics of cheonggukjang, a fermented soybean food of Korea: community structure, predictive functionalities and amino acids profile. Food Research International 151, 110904. doi : 10.1016/j.foodres.2021.110904.

8. Tamang, J.P. (2021). “Ethno‐Microbiology” of ethnic Indian fermented foods and alcoholic beverages. Journal of Applied Microbiology. doi : 10.1111/jam.15382.

9. Tamang, J.P., Kharnaior, P., Pariyar, P., Thapa, N., Lar, N., Win, K.S., Mar, A. and Nyo, N. (2021). Shotgun sequence- based metataxonomic and predictive functional profiles of Pe poke, a naturally fermented soybean food of Myanmar. PLoS ONE 16(12): e0260777. doi : 10.1371/journal.pone.0260777.

10. Tamang, J.P., Jeyaram, K., Rai, A.K. and Mukherjee, P.K. (2021). Diversity of beneficial microorganisms and their functionalities in community-specific ethnic fermented foods of the Eastern Himalayas. Food Research International 148, 110633. doi : 10.1016/j.foodres.2021.110633.

11. Das, S. and Tamang, J.P. (2021). Changes in microbial communities and their predictive functionalities during fermentation of toddy, an alcoholic beverage of India. Microbiological Research 248: 126769.doi.org/10.1016/j.

12. Bhutia, M.O., Thapa, N. and Tamang, J.P. (2021). Prevalence of enterotoxin genes and antibacterial susceptibility pattern of pathogenic bacteria isolated from traditionally preserved fish products of Sikkim, India. Food Control 125: 108009. doi : 10.1016/j.foodcont.2021.108009.

13. Shangpliang, H.N.K. and Tamang, J.P. (2021). Phenotypic and genotypic characterizations of lactic acid bacteria isolated from exotic naturally fermented milk (cow and yak) products of Arunachal Pradesh, India. International Dairy Journal 118: 105038. doi : 10.1016/j.idairyj.2021.105038.

14. Kharnaior, P. and Tamang, J.P. (2021). Bacterial and fungal communities and their predictive functional profiles in kinema, a naturally fermented soybean food of India, Nepal and Bhutan. Food Research International 140, 110055. doi : 10.1016/j.foodres.2020.110055.

15. Bhutia, M.O., Thapa, N., Shangpliang, H.N.K. and Tamang, J.P. (2021). Metataxonomic profiling of bacterial communities and their predictive functional profiles in traditionally preserved meat products of Sikkim state in India. Food Research International 140, 110002. doi : 10.1016/j.foodres.2020.110002.

16. Bhutia, M.O., Thapa, N. and Tamang, J.P. (2021). Molecular characterisation of bacteria, detection of enterotoxin genes and antibiotic susceptibility patterns in traditionally processed meat products of Sikkim, India. Frontiers in Microbiology 11:599606. doi : 10.3389/fmicb.2020.599606.

17. Pradhan, P. and Tamang, J.P. (2021). Probiotic properties of lactic acid bacteria isolated from traditionally prepared dry starters of the Eastern Himalayas. World Journal of Microbiology and Biotechnology 37, 7. doi : 10.1007/s11274-020-02975-3.

18. Bhutia, M.O., Thapa, N., Shangpliang, H.N.K. and Tamang, J.P. (2021). High-throughput sequence analysis of bacterial communities and their predictive functionalities in traditionally preserved fish products of Sikkim, India. Food Research International 143, 109885. doi : 10.1016/j.foodres.2020.109885.

19. Anupma, A. and Tamang, J.P. (2020). Diversity of filamentous fungi isolated from some amylase and alcohol-producing starters of India. Frontiers in Microbiology 11: 905. doi : 10.3389/fmicb.2020.00905.

20. Goel, A., Halami, P.M. and Tamang, J.P. (2020). Genome analysis of Lactobacillus plantarum isolated from some Indian fermented foods for bacteriocin production and probiotic marker genes. Frontiers in Microbiology 11: 40. doi : 10.3389/fmicb.2020.00040.

21. Tamang, J.P., Cotter, P., Endo, A., Han, N.S., Kort, R., Liu, S.Q., Mayo, B., Westerik, N. and Hutkins, R. (2020). Fermented foods in a global age: east meets west. Comprehensive Reviews in Food Science and Food Safety 19: 184-217. doi : 10.1111/1541-4337.12520.

22. Sha, S.P., Suryavanshi, M.S. and Tamang, J.P. (2019). Mycobiome diversity in traditionally prepared starters for alcoholic beverages in India by high-throughput sequencing method. Frontiers in Microbiology 10:348. doi : 10.3389/fmicb.2019.00348.

23. Shangpliang, H.N.K., Rai, R., Keisam, S., Jeyaram, K. and Tamang, J.P. (2018). Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing. Scientific Reports 8: 1532 doi : 10.1038/s41598-018-19524-6.

See also

Notes

  1. ↑ Please see Selected bibliography section

Related Research Articles

<i>Nattō</i> Traditional Japanese food made from fermented soybeans

Nattō is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var. natto. It is often served as a breakfast food with rice. It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion. Within Japan, nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido.

<i>Lacticaseibacillus casei</i> Species of bacterium

Lacticaseibacillus casei is an organism that belongs to the largest genus in the family Lactobacillaceae, a lactic acid bacteria (LAB), that was previously classified as Lactobacillus casei. This bacteria has been identified as facultatively anaerobic or microaerophilic, acid-tolerant, non-spore-forming bacteria.

<span class="mw-page-title-main">Tibicos</span> Fermented drink

Tibicos, or water kefir, is a traditional fermented drink made with water and a water kefir grains held in a polysaccharide biofilm matrix created by the bacteria. It is sometimes consumed as an alternative to milk-based probiotic drinks or tea-cultured products such as kombucha. Water kefir is typically made as a probiotic homebrew beverage. The finished product, if bottled, will produce a carbonated beverage.

<span class="mw-page-title-main">Mishti doi</span> Dessert of Bengal

Mishti doi is a fermented sweet doi (yogurt) originating from the Bengal region of the Indian subcontinent and common in the Indian states of West Bengal, Tripura, Assam's Barak Valley, and in the nation of Bangladesh. It is made with milk and sugar or jaggery. It differs from the plain yogurt because of the technique of preparation. There are many variations of mishti doi according to their popularity. Sweet curd of Nabadwip, Kolkata, Bogra, etc are very popular.

<span class="mw-page-title-main">Lactobacillaceae</span> Family of bacteria

The Lactobacillaceae are a family of lactic acid bacteria. It is the only family in the lactic acid bacteria which includes homofermentative and heterofermentative organisms; in the Lactobacillaceae, the pathway used for hexose fermentation is a genus-specific trait. Lactobacillaceae include the homofermentative lactobacilli Lactobacillus, Holzapfelia, Amylolactobacillus, Bombilactobacillus, Companilactobacillus, Lapidilactobacillus, Agrilactobacillus, Schleiferilactobacillus, Loigolactobacillus, Lacticaseibacillus, Latilactobacillus, Dellaglioa, Liquorilactobacillus, Ligilactobacillus, and Lactiplantibacillus; the heterofermentative lactobacilli Furfurilactobacillus, Paucilactobacillus, Limosilactobacillus, Fructilactobacillus, Acetilactobacillus, Apilactobacillus, Levilactobacillus, Secundilactobacillus, and Lentilactobacillus, which were previously classified in the genus Lactobacillus; and the heterofermentative genera Convivina, Fructobacillus, Leuconostoc, Oenococcus, and Weissella which were previously classified in the Leuconostocaceae.

Raksi (Devanagari:रक्सी) or Rakshi is the Nepali term for a traditional distilled alcoholic beverage in Nepal, India and Tibet. It is often made at home.

<span class="mw-page-title-main">Fermentation starter</span> Preparation to assist the beginning of fermentation

A fermentation starter is a preparation to assist the beginning of the fermentation process in preparation of various foods and alcoholic drinks. Food groups where they are used include breads, especially sourdough bread, and cheese. A starter culture is a microbiological culture which actually performs fermentation. These starters usually consist of a cultivation medium, such as grains, seeds, or nutrient liquids that have been well colonized by the microorganisms used for the fermentation.

In the cuisine of Sikkim, in northeastern India, rice is a staple food, and fermented foods traditionally constitute a significant portion of the cuisine. Indian cuisine is popular, as Sikkim is the only state of India with an ethnic Indian Gorkha majority. Many restaurants in Sikkim serve various types of Nepalese cuisine, such as the Limbu, Newa and Thakali cuisines. Tibetan cuisine has also influenced Sikkimese cuisine. The combination of various cuisines has resulted in one specific cuisine.

<span class="mw-page-title-main">Kefir</span> Fermented milk drink made from kefir grains

Kefir is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. It is prepared by inoculating the milk of cows, goats, or sheep with kefir grains.

<span class="mw-page-title-main">Kinema</span> Nepali fermented soybean

Kinema is a fermented soybean food, prepared by the Kirati communities of the Eastern Himalayas region: Eastern Nepal, and Darjeeling, Kalimpong and Sikkim regions of India. Kinema also known as Kinama, which is a traditional food of the Limbu people.

Sulai is a rectified spirit brewed in the Northeast Indian state of Assam. A clear, colourless alcohol, Sulai is known as tharra in north India, handia or pheni in Nepal, and referred to as country liquor in colloquial parlance. It is generally brewed from fermented molasses or occasionally rice.

<i>Nuruk</i> Korean fermentation starter

Nuruk (Korean: 누룩) is a traditional Korean fermentation starter. It is used to make various types of Korean alcoholic beverages including takju, cheongju, and soju. It is an essential ingredient in Shindari and is mixed with rice. Historically, it was used in a variety of provinces of Korea, including Jeju Island.

<span class="mw-page-title-main">Borhani</span> Bangladeshi drinks

Borhani, is a traditional yogurt-like drink from Bangladesh. Borhani is made from sour doi, green chili, mustard seeds, black salt, coriander and mint. It is considered by some to be a type of lassi. It is very commonly consumed in Dhaka and Chittagong regions of Bangladesh, where it is drunk in special events such as weddings and iftar gatherings in Ramadan. It is normally drank after heavy meals such as biryani, morog polao and tehari to aid digestion although appetizer borhanis do exist.

Hentak is a thick fermented paste in Manipuri cuisine made with sun-dried fish powder and the petioles of aroid plants. The small Indian flying barb fish are sun dried on bamboo trays and crushed to powder. The aroid petioles are cut into pieces and left in the sun for one day, then in equal parts with the fish powder the mixture is sealed in an earthen pot and fermented for around one week.

Goyang is a fermented, lightly acidic vegetable food of the Himalayan Sherpa people of Sikkim state and Darjeeling hills of India, and Nepal. It is prepared during the summer monsoon season when the leaves of the wild plant Cardamine macrophylla Willd., with the local name magane-saag, belonging to the family Brassicaceae are available abundantly for the picking in the surrounding hillside.

Halorubrum orientale is a halophilic Archaeon in the family of Halorubraceae.

<span class="mw-page-title-main">Datshi</span> Bhutanese cottage cheese

Datshi(Dzongkha:དར་ཚི;Wylie: dar-tshi) is a traditional Bhutanese cottage cheese commonly produced from cow milk. It is a naturally fermented milk product produced using the back-slopping method. To make Datshi, Dahi is first prepared from raw milk, the Dahi is then processed into Mar by churning in a special wooden container called Theki. The Mar is collected and the liquid residue, called Mohi, is gently heated. The heating causes Casein to coagulate and the Mohi starts forming clumps. The Datshi is collected in a cloth and squeezed to eliminate extra whey and then rolled into appropriate sized cheese balls.

References

  1. 1 2 3 "NABS fellow". National Academy of Biological Sciences. 12 December 2017. Retrieved 12 December 2017.
  2. ↑ "NAAS Fellows". National Academy of Agricultural Sciences. 6 December 2017. Retrieved 6 December 2017.
  3. ↑ "Faculty profile". Sikkim University. 12 December 2017. Retrieved 12 December 2017.
  4. ↑ "Jyoti Prakash Tamang on Sikkim University". cus.ac.in. 12 December 2017. Retrieved 12 December 2017.
  5. ↑ "Jyoti Prakash Tamang on Loop". Frontiers Media. 12 December 2017. Retrieved 12 December 2017.
  6. ↑ "On Google Scholar". Google Scholar. 23 November 2017. Retrieved 23 November 2017.
  7. ↑ "On ResearchGate". 23 November 2017. Retrieved 23 November 2017.
  8. ↑ Prakash., Tamang, Jyoti (2010). Himalayan fermented foods : microbiology, nutrition, and ethnic values. Boca Raton: CRC Press. ISBN   9781420093247. OCLC   488384742.{{cite book}}: CS1 maint: multiple names: authors list (link)
  9. ↑ Tamang, Jyoti Prakash (5 August 2016). Ethnic fermented foods and alcoholic beverages of Asia. India. ISBN   9788132228004. OCLC   956376305.{{cite book}}: CS1 maint: location missing publisher (link)
  10. ↑ Fermented foods and beverages of the world. Boca Raton: CRC Press/Taylor & Francis. 2010. ISBN   9781420094954. OCLC   668418271.
  11. ↑ Tamang, Jyoti Prakash (7 April 2015). Health benefits of fermented foods and beverages. Boca Raton. ISBN   9781466588097. OCLC   906025866.{{cite book}}: CS1 maint: location missing publisher (link)
  12. ↑ "Awardees of National Bioscience Awards for Career Development" (PDF). Department of Biotechnology. 2016. Retrieved 20 November 2017.
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