Prof. Jyoti Prakash Tamang

Sikkim University Official Website

Professor Dr.  Jyoti Prakash Tamang

Designation: Senior Professor (Microbiology), former-Registrar(05.12.2011 to 13.03.2012), Acting Registrar while being Professor in the Department of Microbiology (14.03.2012 to 12.02.2013),former-Dean, School of Life Sciences w.e.f. 30.11.2012 to 02.02.2020; officiating Vice-Chancellor (13.10.2017 to 10.10.2018; 01.08.2024 continue). Visiting Professor, National Industrial Institute of Advance Science and Technology, Tsukuba, Japan

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Academic record & distinction

Academic record & distinction

MSc (Botany with Microbiology), North Bengal University (Gold Medal); PhD (Microbiology), North Bengal University; Post-doctorate Research (National Food Research Institute, Tsukuba, Japan); Post-doctorate Research (Max Rubner Institute of Nutrition, Karlsruhe, Germany).

Awards:

  1. Mountain Chair conferred by International Centre for Integrated Mountain Development, Kathmandu (icimod.org) for December 2019-December 2022 for Himalayan University Consortia (Universities located in the Hindu Kush Himalayan regions of India, Nepal, Bhutan, China, Myanmar, Pakistan, Afghanistan and Bangladesh)
  2. Gourmand World Cookbook Award, Paris in 2010.
  3. National Bio-Science Award of Department of Biotechnology, Ministry of Science and Technology, Government of India in 2005.
  4. United Nations University Women Association-Award, Tokyo in 1996.
  5. North Bengal University Gold Medal in 1984, North Bengal University Silver Medal in 1982.

Fellow:

  1. Fellow of Indian National Science Academy (INSA) (FNA) in 2022
  2. Fellow of National Academy of Sciences, India (NASI) (FNASc) in 2022.
  3. Fellow of National Academy of Biological Sciences (NABS) in 2016.
  4. Fellow of National Academy of Agricultural Sciences (NAAS) in 2013.
  5. Fellow of Association of Microbiologists of India (FAMI) in 2010.
  6. Fellow of Biotech Research Society of India (FBRS) in 2006.

Patent: Patent was granted by the Patent Office, Government of India, Kolkata vide Patent No: 253460, date of grant: 24.07.2012.

Areas of Specialization 

Professor Tamang has brought together traditional microbiology techniques with modern molecular methods, such as high-throughput sequencing and shotgun metagenomics. He uses multi-omics approaches, including metabolomics, proteomics, transcriptomics, and metagenomics, to study the complex microbial communities in naturally fermented foods and drinks from the Himalayas and Southeast Asia. This research has been ongoing for 38 years, focusing on their health benefits and other positive properties. One of his major accomplishments is the discovery of a food-safe bacterium named Bacillus subtilis Tamang strain, isolated from kinema, an ethnic fermented soybean food. This strain is known for producing large amounts of polyglutamic acid and has many genetic markers linked to health advantages for consumers. Successfully awarded 18 PhD students, 7 Post-doc.

Latest Publications [Total Citations (Google scholars): 10,100; h-index: 55]

  1. Das, M. and Tamang, J.P. (2024). Revealing the metagenome-assembled genomes in bemerthu, an Indian fermented soybean food for health benefits. Food Bioscience 62: 105280.doi.org/10.1016/j.fbio.2024.105280. (Impact Factor: 4.8).
  2. Tamang, J.P., Kharnaior, P. and Pariyar, P. (2024). Whole genome sequencing of the γ-polyglutamic acid-producing novel Bacillus subtilis Tamang strain, isolated from spontaneously fermented kinema. Food Research International 190, 114655.doi.1016/j.foodres.2024.114655 (Impact Factor: 8.1) (Citations: 2).
  3. Tamang, J.P., Kharnaior, P., Das, M., Sopheap, E. and Thapa, N. (2023). Metagenomics and metagenome-assembled genomes analysis of sieng, an ethnic fermented soybean food of Cambodia. Food Biosciencehttps://doi.org/10.1016/j.fbio.2023.103277. (Impact factor: 5.2) (Citations: 2).
  4. Kharnaior, P. and Tamang, J.P. (2023). Microbiome and metabolome in home-made fermented soybean foods of India revealed by metagenome-assembled genomes and metabolomics. International Journal of Food Microbiology 407, 110417.https://doi.org/10.1016/j.ijfoodmicro.2023.110417. (Impact factor: 5.4) (Citations: 6).
  5. Das, S. and Tamang, J.P. (2023). Metagenomics and metabolomics of toddy, an Indian fermented date palm beverage. Food Research International 172, 113205. https://doi.org/10.1016/j.foodres.2023.113205 (Impact Factor: 1).
  6. Shangpliang, H.N.J. and Tamang, J.P. (2023). Genome analysis of potential probiotic Levilactobacillus brevis AcCh91 isolated from Indian home-made fermented milk product (chhurpi). Probiotics and Antimicrobial Proteins. doi.1007/s12602-023-10125-y. (Impact Factor: 4.9). (Citations: 4)
  7. Shangpliang, H.N.J. and Tamang, J.P. (2023). Metagenomics and metagenome-assembled genomes mining of health benefits in Jalebi batter, a naturally fermented cereal-based food of India. Food Research International 402, https://doi.org/10.1016/j.foodres.2023.113130. (Impact Factor: 8.1). (Citations: 11)
  8. Shangpliang, H.N.J. and Tamang, J.P. (2023). Metagenome-assembled genomes for biomarkers of bio-functionalities in Laal dahi, an Indian ethnic fermented milk product. International Journal of Food Microbiology. 402, 110300.https://doi.org/10.1016/j.ijfoodmicro.2023.110300. (Impact factor: 5.4) (Citations: 6)

Books:

  1. Tamang, J.P. (2024). Microbiology and Health Benefits of Traditional Alcoholic Beverages. Elsevier, London. ISBN:
  2. Tamang, J.P., Lappe-Oliveras, P. and Mayo, B., eds. (2022). Insights of Fermented Foods and Beverages: Microbiology and Health-Promoting Benefits. Lausanne: Frontiers Media SA. doi: 10.3389/978-2-88974-440-4.
  3. 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.
  4. Tamang, J.P. (2016). Ethnic Fermented Foods and Alcoholic Beverages of Asia. Springer, New Delhi, pages 409. ISBN: 978-81-322-2798-4.
  5. 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.
  6. Tamang, J.P. (2010). Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values. CRC Press, Taylor & Francis Group, New York, pages 295. ISBN: 9781420093247.
  7. 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:

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