KJ
Kumaraswamy Jeyaram
Also known as: K. Jayaram
Institute of Bioresources and Sustainable Development, Tamil Nadu Agricultural University
0000-0003-4494-3185
Employment
-
Institute of Bioresources and Sustainable Development Scientist-F
Education
-
Tamil Nadu Agricultural University Ph.D (Biotechnology)1999 - 2003
-
Tamil Nadu Agricultural University MSc. Agri (Agricultural Microbiology)1997 - 1999
Projects & Funding
-
Technological innovations for development of functional foods from ethnic fermented foods of the Indian Himalayas Department of Biotechnology2023 - 2026
-
Technological innovations for controlled production and value addition of three main fermented foods of Mizoram Department of Biotechnology2022 - 2025
-
e-GUNA: Sensory assessment for quality of fermented foods from North-East India Ministry of Electronics and Information technology2021 - 2023
-
Quantifying the microbial risk in protein-rich fermented foods of Manipur to identify the critical control points and development of LAMP based rapid diagnosis kit for major foodborne pathogens Indian Council of Medical Research2017 - 2020
-
Development and application of DNAChip based analysis platform for assessment of microbial risk associated with traditional fermented foods of Northeast India Department of Biotechnology , Ministry of Science and Technology2015 - 2018
-
Culture dependent and culture independent evaluation of microbial community population dynamics in the indigenous fermentation of Soibum for selecting potential starter Department of Biotechnology , Ministry of Science and Technology
-
Molecular analysis of gut microbiome composition changes due to regular consumption of traditional fermented foods Department of Biotechnology , Ministry of Science and Technology
-
Screening, purification and characterization of fibrinolytic enzymes from Bacillus resources originated from fermented soybean-hawaijar Department of Biotechnology , Ministry of Science and Technology
-
Molecular identification and technological characterization of wine yeasts associated with Hamei- a traditional starter used for rice wine production in Manipur, India Department of Science and Technology, Ministry of Science and Technology
Publications (50)
- Draft genome sequence of traditional fermented bamboo shoot-origin Levilactobacillus zymae isolate obtained from India Save
- Fermented foods affect the seasonal stability of gut bacteria in an Indian rural population Save
- A comprehensive overview of cyanogenic glycosides: Toxicology and innovative sensing approaches Save
- Bamboo shoots: Comprehensive perspectives on food composition, nutritional value, and therapeutic potential Save
- Immunomodulatory activity of bamboo biosilica from Dendrocalamus longispathus Kurz. – Metabolomics integrated network pharmacology approach Save
- Novel endophytic actinomycetes species Streptomyces panacea of Panax sokpayensis produce antimicrobial compounds against multidrug resistant Staphylococcus aureus Save
- Endophytic fungi of Panax sokpayensis produce bioactive ginsenoside Compound K in flask fermentation Save
- Selective extracellular secretion of small double-stranded RNA by Tetragenococcus halophilus Save
- Comparative analyses of the bacterial communities present in the spontaneously fermented milk products of Northeast India and West Africa Save
- Device-Physics Realization of ZnO-MWCNT Nanostructure-Based Field-Effect Biosensor for Ultrasensitive Simultaneous Genomic Detection of Foodborne Pathogens Save