DR. DEBASHREE BORTHAKUR

Employment

• Assam Don Bosco University Assistant Professor

Education

Education history is unavailable.

Projects & Funding

Projects & funding information is unavailable.

Publications (22)

• Aroma compound production and probiotic functionality of Bacillus paralicheniformis isolates from Berma, a fermented fish product of Tripura, India
  Scientific Reports 2026 DOI: 10.1038/s41598-026-55927-6
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• Major Challenges in the Implementation of Nutritional Interventions
  2026 DOI: 10.1201/9781003564003-3
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• Unravelling functional Bacillus strains from Ngari: A step toward sustainable probiotic applications in food systems
  Annals of Microbiology 2026 DOI: 10.1186/s13213-026-01845-x
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• Flavornet: An AI driven comprehensive platform for cataloging, identifying and accessing Natural Flavor compounds in Fermented Foods
  Procedia Computer Science 2026 DOI: 10.1016/j.procs.2026.06.382
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• Functional and flavour-enhancing properties of Staphylococcus sp. from Napham
  npj Science of Food 2026 DOI: 10.1038/s41538-026-00885-6
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• Investigating the probiotic and flavor-producing functions of Bacillus sp. FPIK1 sourced from fermented bamboo shoots of Assam
  Microbial Cell Factories 2025 DOI: 10.1186/s12934-025-02869-9
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• Exiguobacterium acetylicum from Hentak: A dual-functional strain with probiotic and aroma-enhancing capabilities
  Annals of Microbiology 2025 DOI: 10.1186/s13213-025-01819-5
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• Probiotic and aroma-producing Bacillus sp. isolates from teles, a traditional fermented fish from Assam, India: functional characterisation and potential application in fermented foods
  BMC Microbiology 2025 DOI: 10.1186/s12866-025-04312-w
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• Characterization and Statistical Analysis of Beer Produced by Bacterial Strains Isolated from Traditional Fermented Foods of Northeast India
  2025 IEEE 14th International Conference on Communication Systems and Network Technologies (CSNT) 2025 DOI: 10.1109/csnt64827.2025.10967867
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• Isolation of Gram-Positive Bacteria Responsible for Flavor Production from Fermented Foods
  Methods and Protocols in Food Science 2025 DOI: 10.1007/978-1-0716-4382-2_4
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