ArticleFrontiers in microbiology2019
Phenotypic and Genotypic Identification of Bacteria Isolated From Traditionally Prepared Dry Starters of the Eastern Himalayas.
Article in Frontiers in microbiology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed.
- Nutritional and phytochemical properties of Pakhoi a traditional fermented beverage from Uttarakhand, India.Scientific reports · 2026Article
- Assessment of MgO, ZnO, chitosan hydroxyapatite and silver hydroxyapatite nanoparticles against carbapenem-resistant Gram-negative Egyptian clinical isolates: a combined in-silico and in-vitro study.BMC microbiology · 2025Article
- Electrochemical Immunodetection ofSensors (Basel, Switzerland) · 2025Article
- Optimization and characterization studies of poultry waste valorization for peptone production using a newly Egyptian Bacillus subtilis strain.AMB Express · 2025Article
- Lactic acid bacteria in some Indian fermented foods and their predictive functional profiles.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2024Article
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- Recent Methods for the Viability Assessment of Bacterial Pathogens: Advances, Challenges, and Future Perspectives.Pathogens (Basel, Switzerland) · 2022Review
- Elimination of Deoxynivalenol, Aflatoxin B1, and Zearalenone by Gram-Positive Microbes (Toxins · 2022Article
- Bioactive secondary metabolites from marine Actinomyces sp. AW6 with an evaluation of ADME-related physicochemical properties.Archives of microbiology · 2022Article
- In vitro and genetic screening of probiotic properties of lactic acid bacteria isolated from naturally fermented cow-milk and yak-milk products of Sikkim, India.World journal of microbiology & biotechnology · 2022Article
- Characterization and application of dried neem leaf powder as a bio-additive for salt less animal skin preservation for tanneries.Environmental science and pollution research international · 2022Article
- Novel pathways in bacteriocin synthesis by lactic acid bacteria with special reference to ethnic fermented foods.Food science and biotechnology · 2022Review
- Community structure and metabolic potentials of the traditional rice beer starter 'emao'.Scientific reports · 2021Article
- Pediococcus pentosaceus, a future additive or probiotic candidate.Microbial cell factories · 2021Review
- Probiotic properties of lactic acid bacteria isolated from traditionally prepared dry starters of the Eastern Himalayas.World journal of microbiology & biotechnology · 2021Article
- Understanding the Shifts of Microbial Community and Metabolite Profile From Wheat to MatureFrontiers in microbiology · 2021Article
- Kinetics and modeling of growth and lactic acid production inFood science & nutrition · 2020Article
- Diversity of Filamentous Fungi Isolated From Some Amylase and Alcohol-Producing Starters of India.Frontiers in microbiology · 2020Article
Corrections and comments
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Authors and funding
2 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Preparation of dry starters for alcohol production is an age-old traditional technology in the Eastern Himalayan regions of east Nepal, the Darjeeling hills, Sikkim, and Arunachal Pradesh in India, and Bhutan. We studied the bacterial diversity in 35 samples of traditionally prepared dry starters, represented by
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