FAB Lecture Series1_2018 in Department of Food, Agriculture and Bioresources (FAB), School of Environment, Resources and Development (SERD) on “Ethnic Fermented Foods and Beverages: Ethno-microbiology to Moecular Microbiology” by Prof. Jyoti Prakash Tamang, Dean and Professor,DAILAB (DBT-AIST International Laboratory for Advanced Biomedicine), Bioinformatics Centre, Department of Microbiology, School of Life Sciences, Sikkim University (central University), Gangtok 737102, India

Date: 12 January 2018, Friday
Time: 10:30-11:30 AM
Venue: AFE Building, Room Number: 216


Dietary culture is a part of ethnicity, which symbolises the heritage, and socio-cultural aspects of a community. Fermented foods are the hubs of consortia of microorganisms, which may be present as natural indigenous microbiota in uncooked plant or animal substrates, utensils, containers, earthen pots, and the environment, or as a result of addition of the microorganisms as starter cultures in an industrial food fermentation process. The ethnic people (of specific culture and using their native knowledge) produce ethnic fermented foods from locally available raw materials of plant or animal sources either naturally or by adding starter culture(s) containing native microorganisms, which modify the substrates biochemically, and organoleptically into edible products, thereby enhancing the nutritional value with health-promoting bio-active compounds. There may be more than 5000 varieties of common and uncommon fermented foods and alcoholic beverages being consumed in the world today by billions of people, as staple and other food components. Ethnic foods have in-built systems both as foods and medicine to meet up hungry and also curative. Diversity of microorganisms ranges from mycelia fungi to enzyme-producing to alcohol-producing yeasts, and Gram-positive and few Gram-negative bacteria with several functional properties. The cultivability of microbiota by culture-dependent techniques including phenotypic and 16S rRNA is still a limiting factor in understanding the natural food fermentation. Application of culture-independent method with next generation sequencing (NGS) technologies has enabled researchers to increase accuracy and relatively in short period of time to profile the entire microbial community both cultivable and non-cultivable in naturally fermented foods.

Biography of Speaker:

Professor Dr. Jyoti Prakash Tamang is one of the pioneer researchers in microbiology of ethnic fermented foods and beverages of the Himalayan regions of India, Nepal, Tibet (China) and Bhutan for last 31 years focusing on culture-dependent and -independent techniques including next generation sequencing techniques of microbial profiles, their nutritional profiles, biochemistry, technological and heath-promoting benefits. He has a patent (Patent No: 253460) on kinema, a fermented soybean food of the Himalayas. He did Post-doctorate research at National Food Research Institute (Tsukuba, Japan) and Institute of Hygiene and Toxicology (Karlsruhe, Germany). He has more than 145 publications with cumulative impact factors of >130 and citation index of >2550 and h-index: 30 in SCOPUS, 2017); authored several books from international publishers including Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values (CRC Press, New York 2010), Fermented Foods and Beverages of the World (CRC Press, New York 2010), Health Benefits of Fermented Foods and Beverages (CRC Press, New York 2015) and Ethnic Fermented Foods and Alcoholic Beverages of Asia (Springer, New Delhi 2016). He earned national and international recognitions by awards and fellowship such as National Bioscience Award of Department of Biotechnology, Government of India and the United Nations University Women Association-Award, Japan. Prof. Tamang is teaching in food microbiology and food sciences for 31 years and produced 10 Ph.D. students, guiding several M.Sc, Ph.D. and Post-doc students. He is the first to introduce food microbiology and started new Department of Microbiology in Sikkim University (a central University) in PG and M.Phil/Ph.D. courses, and designed new syllabus for PG and M.Phil/Ph.D. programme in microbiology incorporated Fermented Foods and Beverages as one full papers under Sikkim University in 2008. At present Prof. Tamang is the Vice-Chancellor (officiating) and Dean, School of Life Sciences in Sikkim Central University, Gangtok.

Anil Kumar, PhD
Head, Department of Food Agriculture and Bioresources
Associate Professor; Food Engineering and Bioprocess Technology
Asian Institute of Technology
PO Box 4; Klong Luang 12120, Thailand
E-mail: anilkumar@ait.asia
Phone: +66 2 5246110; +66 2 5245473 (Direct)
: +66 2 5245488 (Secretary)