K. Jeyaram

发表

Quantifying the biases in metagenome mining for realistic assessment of microbial ecology of naturally fermented foods

Santosh Keisam, W. Romi, G. Ahmed, 2016, Scientific Reports.

High-Throughput Illumina MiSeq Amplicon Sequencing of Yeast Communities Associated With Indigenous Dairy Products From Republics of Benin and Niger

Santosh Keisam, K. Jeyaram, P. Sessou, 2019, Front. Microbiol..

Reliable differentiation of Meyerozyma guilliermondii from Meyerozyma caribbica by internal transcribed spacer restriction fingerprinting

Santosh Keisam, W. Romi, G. Ahmed, 2014, BMC Microbiology.

Molecular identification of dominant microflora associated with 'Hawaijar' - a traditional fermented soybean (Glycine max (L.)) food of Manipur, India.

K. Jeyaram, N. C. Talukdar, W. Mohendro Singh, 2008, International journal of food microbiology.

Production of exopolysaccharide by strains of Lactobacillus plantarum YO175 and OF101 isolated from traditional fermented cereal beverage

K. Jeyaram, A. Sanni, K. Banwo, 2018, PeerJ.

Production, characterization and In vitro antioxidant activities of exopolysaccharide from Weissella cibaria GA44

K. Jeyaram, A. Sanni, A. Adesulu-Dahunsi, 2018 .

Diversity and technological characterization of Pediococcus pentosaceus strains isolated from Nigerian traditional fermented foods

K. Jeyaram, A. Sanni, A. Adesulu-Dahunsi, 2021 .

Rapid differentiation among Lactobacillus, Pediococcus and Weissella species from some Nigerian indigenous fermented foods

K. Jeyaram, A. Sanni, A. Adesulu-Dahunsi, 2017 .

Combination of culture-independent and culture-dependent molecular methods for the determination of bacterial community of iru, a fermented Parkia biglobosa seeds

Santosh Keisam, W. Romi, K. Jeyaram, 2013, Front. Microbio..

Toxigenic and pathogenic potential of enteric bacterial pathogens prevalent in the traditional fermented foods marketed in the Northeast region of India.

Santosh Keisam, G. Ahmed, K. Jeyaram, 2019, International journal of food microbiology.

Genome Subtyping of Autochthonous Bacillus Species Isolated from Iru, a Fermented Parkia biglobosa Seed

W. Romi, K. Jeyaram, F. Oguntoyinbo, 2014 .

Dynamics of microbial populations and metabolites of fermenting saps throughout tapping process of ron and oil palm trees in Côte d’Ivoire

Santosh Keisam, K. Jeyaram, F. Aké, 2022, Frontiers in Microbiology.

Genetic diversity of Lactobacillus plantarum strains from some indigenous fermented foods in Nigeria

K. Jeyaram, A. Sanni, K. Banwo, 2017 .

Distinct differentiation of closely related species of Bacillus subtilis group with industrial importance.

W. Romi, K. Jeyaram, F. Oguntoyinbo, 2011, Journal of microbiological methods.

Extracellular polysaccharide from Weissella confusa OF126: Production, optimization, and characterization.

K. Jeyaram, J. Ojediran, A. Sanni, 2018, International journal of biological macromolecules.

Molecular identification of yeast species associated with 'Hamei'--a traditional starter used for rice wine production in Manipur, India.

Angela Capece, K. Jeyaram, A. Capece, 2008, International journal of food microbiology.

Probiotic and technological properties of exopolysaccharide producing lactic acid bacteria isolated from cereal-based nigerian fermented food products

K. Jeyaram, A. Sanni, A. Adesulu-Dahunsi, 2018, Food Control.

Role of Yeasts in Food Fermentation

A. Rai, K. Jeyaram, 2017 .

Traditional fermented foods of Manipur

N. R. Singh, J. Tamang, W. Romi, 2009 .

Diversity of beneficial microorganisms and their functionalities in community-specific ethnic fermented foods of the Eastern Himalayas.

A. Rai, P. Mukherjee, J. Tamang, 2021, Food research international.

Microbial and endogenous origin of fibrinolytic activity in traditional fermented foods of Northeast India

G. Ahmed, K. Jeyaram, T. A. Singh, 2014 .

Selective extracellular secretion of small double-stranded RNA by Tetragenococcus halophilus

K. Jeyaram, R. K. Labala, Imrat, 2022, Functional & Integrative Genomics.

Bacterial dynamics during yearlong spontaneous fermentation for production of ngari, a dry fermented fish product of Northeast India.

M. Deka, K. Jeyaram, Khunjamayum Romapati Devi, 2015, International journal of food microbiology.

Enhancement of antioxidant properties of two soybean varieties of Sikkim Himalayan region by proteolytic Bacillus subtilis fermentation

A. Rai, K. Jeyaram, Ali M. Muhammed, 2015 .

Bacterial species associated with traditional starter cultures used for fermented bamboo shoot production in Manipur state of India.

W. Romi, K. Jeyaram, S. Devi, 2010, International journal of food microbiology.

Production of angiotensin I converting enzyme inhibitory (ACE-I) peptides during milk fermentation and their role in reducing hypertension

A. Rai, K. Jeyaram, Samurailatpam Sanjukta, 2017, Critical reviews in food science and nutrition.

Studies On The Selection Of Suitable Yeast Cultures And Standardization Of Fermentation Conditions For Wine Making From Banana, Papaya And Grapes

K. Jeyaram, 2002 .

Comparative analysis of the gut microbiota in centenarians and young adults shows a common signature across genotypically non-related populations

E. Biagi, Santosh Keisam, G. Ahmed, 2019, Mechanisms of Ageing and Development.

Geographical markers for Saccharomyces cerevisiae strains with similar technological origins domesticated for rice-based ethnic fermented beverages production in North East India

J. Tamang, K. Jeyaram, A. Capece, 2011, Antonie van Leeuwenhoek.

Ethnic Fermented Foods and Alcoholic Beverages of Manipur

Santosh Keisam, K. Jeyaram, D. S. Ningthoujam, 2020 .

Small double-stranded RNA with anti-HIV activity abundantly produced by Bacillus subtilis MTCC5480 isolated from fermented soybean.

K. Jeyaram, V. Patel, S. Bhagat, 2020, International journal of biological macromolecules.

Microbial Diversity and Metabolite Profiles of Palm Wine Produced From Three Different Palm Tree Species in Côte d’Ivoire

K. Jeyaram, F. Aké, T. Djeni, 2020, Scientific Reports.

First record of the entomopathogenic fungus Entomophaga aulicae on the Bihar hairy caterpillar Spilarctia obliqua in Manipur, India

K. Jeyaram, H. Singh, C. S. Kumar, 2011, Phytoparasitica.

Three‐phase succession of autochthonous lactic acid bacteria to reach a stable ecosystem within 7 days of natural bamboo shoot fermentation as revealed by different molecular approaches

W. Romi, G. Ahmed, K. Jeyaram, 2015, Molecular ecology.

Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing

J. Tamang, Santosh Keisam, K. Jeyaram, 2018, Scientific Reports.

Microbial Diversity and Metabolite Profiles of Palm Wine Produced From Three Different Palm Tree Species in Côte d’Ivoire

K. Jeyaram, F. Aké, T. Djeni, 2020, Scientific Reports.

Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing

J. Tamang, Santosh Keisam, K. Jeyaram, 2018, Scientific Reports.

Molecular identification of yeast species associated with 'Hamei'--a traditional starter used for rice wine production in Manipur, India.

K. Jeyaram, A. Capece, P. Romano, 2008, International journal of food microbiology.

Comparative analyses of the bacterial communities present in the spontaneously fermented milk products of Northeast India and West Africa

Santosh Keisam, K. Jeyaram, J. Mahillon, 2023, Frontiers in microbiology.