Pynhunlang Kharnaior

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Publications (7)

• Probiotic Properties of Lactic Acid Bacteria Isolated from the Spontaneously Fermented Soybean Foods of the Eastern Himalayas
  Fermentation 2023 DOI: 10.3390/fermentation9050461
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• Therapeutic and Anti-Thrombotic Properties of Some Naturally Fermented Soybean Foods of the Eastern Himalayas
  Fermentation 2023 DOI: 10.3390/fermentation9020091
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• Metagenomic-Metabolomic Mining of Kinema, a Naturally Fermented Soybean Food of the Eastern Himalayas
  Frontiers in Microbiology 2022 DOI: 10.3389/fmicb.2022.868383
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• Shotgun metagenomics of Cheonggukjang, a fermented soybean food of Korea: Community structure, predictive functionalities and amino acids profile
  Food Research International 2022 DOI: 10.1016/j.foodres.2021.110904
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• Shotgun sequence-based metataxonomic and predictive functional profiles of Pe poke, a naturally fermented soybean food of Myanmar
  PLOS ONE 2021 DOI: 10.1371/journal.pone.0260777
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• Bacterial and fungal communities and their predictive functional profiles in kinema, a naturally fermented soybean food of India, Nepal and Bhutan
  Food Research International 2021 DOI: 10.1016/j.foodres.2020.110055
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• Predictive Metabolic Pathways of Lactic Acid Bacterial Strains Isolated from Fermented Foods
  [] 2020 DOI: 10.1101/2020.07.01.181941
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