Microbiology and Health Benefits of Traditional Alcoholic Beverages

Professor Dr. Jyoti Prakash Tamang is one of the pioneer microbiologists working on the interpretation of “ethno-microbiology” to molecular food microbiology associated with age-old ethnic fermented foods and beverages of Asia including the Himalayas for the past 35 years using a range of metagenomics/omics and bioinformatics tools. He has also sparked significant interest in ethnic fermented foods by establishing knowledge-based resources and promoting academic interest in India. He has more than 180 publications to his credit, including several books with international publishers. He has received several national and international awards, and is currently the Senior Professor in Microbiology in Sikkim Central University, Gangtok, India

1. History, origin, and ethno-sociology of fermented beverages 2. Conventional to metagenomics and proximate to metabolomics 3. Microbiology of wine and cider 4. Microbiology of beer, whisky, brandy, and mead 5. Microbiology of saké 6. Microbiology of mackgeolli 7. Microbiology of baijiu 8. Microbiology of toddy 9. Microbiology of pulque and tequila 10. Microbiology of Asian amylolytic starters 11. Microbiology of African traditional fermented beverages 12. Microbiology of Asian traditional fermented beverages 13. Microbiology of European traditional fermented beverages 14. Microbiology of South American traditional fermented beverages 15. Role of fermented beverages in human gut microbiome 16. Economy, trade and socio-cultural impacts of alcoholic beverages 17. Safety and regulatory aspects of alcoholic beverages