Sundru Manjulata Devi

About

I’m a Biotechnologist and pursued my Masters in Microbiology and PhD in Biotechnology.
I have around 21 published articles in SCI journals with a total impact factor 62.04 and around 900 plus citations. Along with these I am a co-author for two book chapters (at International Journals) to my credit.
I have experience in writing research proposals, thesis, articles, content writing, book chapters, conference posters and abstracts which are unique, authentic and non-plagiarized.

I have knowledge in Molecular Biology, Immunology, Food and Nutrition, human health, Genomics, Proteomics, Microbial infection/pathogenesis, and Bioinformatics research areas.

Employment

• SVR Bioscience Research services Managing Director
  2020 - Present
• Freelancer
  2018 - Present
• Central Food Technological Research Institute CSIR Young Scientist
  2014 - 2017
• Central Food Technological Research Institute CSIR Research Associate
  2013 - 2014
• Centre for DNA Fingerprinting and Diagnostics Project Assistant
  2004 - 2007

Education

• Central Food Technological Research Institute CSIR PhD, Biotechnology
  2008 - 2011
• Osmania University M.Sc
  2002 - 2004

Projects & Funding

Projects & funding information is unavailable.

Publications (27)

• Risks associated with acute pancreatitis (AP) with diabetic ketoacidosis (DKA) in COVID-19 patients: a literature review
  Journal of Diabetes & Metabolic Disorders 2023 DOI: 10.1007/s40200-023-01207-3
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• Structural and biosynthetic diversity of plantaricins from Lactiplantibacillus
  Applied Microbiology and Biotechnology 2023 DOI: 10.1007/s00253-023-12692-0
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• Role of probiotics to combat viral infections with emphasis on COVID-19
  Applied Microbiology and Biotechnology 2020 DOI: 10.1007/s00253-020-10832-4
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• Comparative genomics and diversity of SARS-CoV-2 suggest potential regional virulence
  [] 2020 DOI: 10.21203/rs.3.rs-29557/v1
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• Prophylactic effects of probiotic Bifidobacterium spp. in the resolution of inflammation in arthritic rats
  Applied Microbiology and Biotechnology 2019 DOI: 10.1007/s00253-019-09864-2
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• Genetic Variation of pln Loci Among Probiotic Lactobacillus plantarum Group Strains with Antioxidant and Cholesterol-Lowering Ability
  Probiotics and Antimicrobial Proteins 2019 DOI: 10.1007/s12602-017-9336-0
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• In vitro anti-inflammatory activity among probiotic Lactobacillus species isolated from fermented foods
  Journal of Functional Foods 2018 DOI: 10.1016/j.jff.2018.05.036
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• Diversity and evolutionary aspects of mucin binding (MucBP) domain repeats among Lactobacillus plantarum group strains through comparative genetic analysis
  Systematic and Applied Microbiology 2017 DOI: 10.1016/j.syapm.2017.03.005
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• Probiotics from fermented foods
  Mining of Microbial Wealth and MetaGenomics 2017 DOI: 10.1007/978-981-10-5708-3_20
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• Discrimination and divergence among Lactobacillus plantarum-group (LPG) isolates with reference to their probiotic functionalities from vegetable origin
  Systematic and Applied Microbiology 2016 DOI: 10.1016/j.syapm.2016.09.005
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