Dr. Kumaraswamy Jeyaram,Scientist-C
→ Molecular microbial ecology of food and gut fermentation
→ Microbial risk assessment and development of molecular diagnostic platforms
→ Modulation of gut microbiota by fermented foods and associated microbes
→ Microbial consortium for development of functional foods and bio-ingredients.
Microbial Resources for Food Fermentation and Human Health
Northeast India is home to more than hundred varieties of indigenous fermented foods and beverages. These unique traditional foods are associated with particular ethnic communities of this region. These products include bamboo shoot, vegetables, fish, soybean, meat, milk and cereal based fermented foods, and fermented beverages from glutinous rice, millets and fruits. Till date, all these fermented foods are produced by age old indigenous practice of natural fermentation or back slopping. Our research approach focuses on three thematic areas. First one is studying the microbial ecology of indigenous food fermentation using both cultivation-dependent and cultivation-independent molecular methods. The identified dominant species involved during natural fermentation could be effectively used for designing starter culture for industrialization of fermented food production. Second, we aim to study the microbial risk associated with these traditional foods and to develop a reliable molecular diagnostic platform for foodborne pathogens and quantitative risk assessment. Third, we are studying the functionality of fermented foods and the functional bio-ingredients produced by the associated microbial resources. Moreover, deeper understanding on the impact of fermented foods and the ingested bacteria on human gut microbiota modulation will make avenues to innovate novel functional foods and bacterial therapies from the traditional fermented foods of Northeast India. Recent advances in high throughput next generation sequencing techniques enable the in-depth analysis of this complex microbial ecology of food and gut fermentation. Overall, our research interest is to study the microbial resources involved in the traditional food fermentation (upstream of food fermentation), as well as the health promoting bacteria in human intestine fermentation (downstream of food fermentation) with the objectives to develop
› Functional starter culture for industrial production of safe and healthy fermented food products
› Bacterial consortium or bio-ingredients to promote human health
› Food supplements to overcome malnutrition and to sustain healthy gut microbiota
Culture-independent molecular assessment of microbial risk associated with traditional fermented foods of Northeast India (Year 2011-2016), Ph.D scholar: Mr. Santosh Keisam, UGC-SRF
Microbial resources with potential health benefits from the gut microbiota of healthy centenarians of Manipur (Year 2013-2018), Ph.D scholar: Miss. Ngangyola Tuikhar, UGC-JRF
Characterization of non-coding dsRNA produced by lactic acid bacteria isolated from fermented foods and their functionality (Year 2014-2019), Ph.D scholar: Mr. Imrat, DBT-JRF
Development and application of DNAChip based analysis platform for assessment of microbial risk associated with traditional fermented foods of Northeast India (DBT, Year 2015-2018)
Molecular analysis of gut microbiome composition changes due to regular consumption of traditional fermented foods (DBT-CREST, Year 2011 -2013), Collaborator: Prof. Hauke Smidt, Laboratory of Microbiology, Wageningen University, The Netherlands.
Production technology for quality Soibum and its value addition (DBT Network Project, Year 2007 -2011)
Screening, purification and characterization of fibrinolytic enzymes from Bacillus resources originated from fermented soybean-Hawaijar (DBT-RGYI, Year 2007 -2010)
Molecular identification and technological characterization of wine yeasts associated with Hamei– a traditional starter used for rice wine production in Manipur, India (DST Indo-Italian, Year 2006-2010), Collaborator: Prof. Patrizia Romano, University of Basilicata, Italy.
M.Sc. (Agri.) in Agricultural Microbiology & Ph.D. in Biotechnology, Tamil Nadu Agricultural University (TNAU), Coimbatore, India.
Scientist-C, Microbial Resources Division, IBSD, Imphal, India (Year 2008 – Present)
Postdoctoral research in Wageningen University, The Netherlands (Year 2012-13)
Postdoctoral research in University of Basilicata, Italy (Year 2006)
Scientist-B, Microbial Resources Division, IBSD, Imphal, India (Year 2003 – 2008)
Awards & Fellowships
DBT-CREST award for postdoctoral study on human gut microbiota in Wageningen University, The Netherlands (Year 2011).
DST-IIPA Silver Medal for the performance during DST, Govt. of India sponsored 7th Foundation Training Programme for Scientists and Technologists (Year 2007).
Dr. S. K. Ballal award for the best student in Biotechnology during Ph.D programme, Tamil Nadu Agricultural University (TNAU), Coimbatore (Year 2003).
Dr. Gurudev S. Khush award for the best student in Biotechnology during Ph.D programme, Tamil Nadu Agricultural University (TNAU), Coimbatore (Year 2003).
Microbial ecology of food and gut fermentation by using advanced cultivation-independent molecular techniques including next generation sequencing (NGS) and DNA microarray.
Anaerobic microbiology, Oenology and Solid state fermentation.
Ph.D. Students Supervised
|S. No||Name||Title of Thesis||Year|
|1.||Dr. W. Romi||Metagenomic and culture-dependent analysis of microbial communities associated with natural fermentation of different indigenous bamboo shoot products of Northeast India||2015|
|2.||Dr. T. Anand Singh||Fibrinolytic enzymes in traditional fermented foods of Northeast India and associated microorganisms||2015|
|3.||Dr. K. Romapati Devi||Molecular approaches to study the microbial communities associated with fermented fish product of Manipur-Ngari and their functionality||2016|
Research host for overseas Ph.D. students (DBT-TWAS Postgraduate Fellowship)
|S. No||Name and affiliation||Research project||Year|
|1.||Dr. Gbenga Adedeji Adewumi,Department of Microbiology, University of Lagos, Nigeria.||Molecular characterization and probiotic potentials of Bacillus species isolated form African food condiments||2010-2011|
|2.||Ms. Adekemi Titilayo Adesulu,Department of Microbiology,University of Ibadan, Nigeria.||Genomic and technological characterization of lactic acid bacteria isolated from some traditional cereal-based fermented foods and vegetable products in Nigeria||2014-2015|
Biotech Research Society of India (BRSI)
Probiotic Association of India (PAi)
Romi W, Ahmed G, Jeyaram K (2015) Three‐phase succession of autochthonous lactic acid bacteria to reach a stable ecosystem within 7 days of natural bamboo shoot fermentation as revealed by different molecular approaches. Molecular Ecology, 24(13): 3372-3389.
DOI: 10.1111/mec.13237, PubMedID: 25963776
Devi KR, Deka M, Jeyaram K (2015) Bacterial dynamics during yearlong spontaneous fermentation for production of ngari, a dry fermented fish product of Northeast India. International Journal of Food Microbiology, 199: 62-71.
DOI:10.1016/j.ijfoodmicro.2015.01.004, PubMedID: 25637876
Sanjukta S, Rai AK, Muhammed A, Jeyaram K, Talukdar NC (2015) Enhancement of antioxidant properties of two soybean varieties of Sikkim Himalayan region by proteolytic Bacillus subtilis fermentation. Journal of Functional Foods, 14: 650-658. DOI:10.1016/j.jff.2015.02.033
Rai AK, Sanjukta S, Jeyaram, K (2015) Production of angiotensin I converting enzyme inhibitory (ACE-I) peptides during milk fermentation and their role in reducing hypertension. Critical Reviews in Food Science and Nutrition.
DOI: 10.1080/10408398.2015.1068736, PubMedID: 26463100
Singh TA, Devi KR, Ahmed G, Jeyaram K (2014) Microbial and endogenous origin of fibrinolytic activity in traditional fermented foods of Northeast India. Food Research International, 55: 356-362.
Romi W, Keisam S, Ahmed G, Jeyaram, K ( 2014) Reliable differentiation of Meyerozyma guilliermondii from Meyerozyma caribbica by internal transcribed spacer restriction fingerprinting. BMC Microbiology, 14(1).
DOI: 10.1186/1471-2180-14-52, PubMedID: 24575831
Adewumi GA, Oguntoyinbo FA, Keisam S, Romi W, Jeyaram K (2012) Combination of culture-independent and culture-dependent molecular methods for the determination of bacterial community of iru, a fermented Parkia biglobosa seeds. Frontiers in Microbiology, 3.
DOI:10.3389/fmicb.2012.00436, PubMedID: 23316189
Jeyaram K, Romi W, Singh TA, Adewumi GA, Basanti K, Oguntoyinbo FA (2011) Distinct differentiation of closely related species of Bacillus subtilis group with industrial importance. Journal of Microbiological Methods, 87(2): 161-164.
DOI: 10.1016/j.mimet.2011.08.011, PubMedID: 21889958
Jeyaram K, Tamang JP, Capece A, Romano P (2011) Geographical markers for Saccharomyces cerevisiae strains with similar technological origins domesticated for rice-based ethnic fermented beverages production in North East India. Antonie van Leeuwenhoek, 100(4): 569-578.
DOI: 10.1007/s10482-011-9612-z, PubMedID: 21717205
Jeyaram K, Romi W, Singh TA, Devi AR, Devi SS (2010) Bacterial species associated with traditional starter cultures used for fermented bamboo shoot production in Manipur state of India. International Journal of Food Microbiology, 143(1): 1-8.
DOI:10.1016/j.ijfoodmicro.2010.07.008, PubMedID: 20696489
Jeyaram K, Singh WM, Capece A, Romano P (2008) Molecular identification of yeast species associated with ‘Hamei’—a traditional starter used for rice wine production in Manipur, India. International Journal of Food Microbiology, 124(2): 115-125.
DOI: 10.1016/j.ijfoodmicro.2008.02.029, PubMedID: 18433905
Jeyaram K, Singh WM, Premarani T, Devi AR, Chanu KS, Talukdar NC, Singh MR (2008) Molecular identification of dominant microflora associated with ‘Hawaijar’—a traditional fermented soybean (Glycine max (L.)) food of Manipur, India. International Journal of Food Microbiology, 122(3): 259-268.
DOI:10.1016/j.ijfoodmicro.2007.12.026, PubMedID: 18281117
|1.||Dr. Wahengbam Romi (Year 2008-2015)Email: email@example.com
Current position: Scientist-B, Microbial Repository Centre, IBSD, Imphal
|2.||Dr. Thangjam Anand Singh (Year 2008-2015)Email: firstname.lastname@example.org
Current position: ICAR Scientist, Central Agricultural University, Imphal
|3.||Dr. Khunjamayum Romapati Devi (Year 2009-2015)E-mail: email@example.com
|4.||Dr. Gbenga Adedeji Adewumi (Year 2010-2011)Email: firstname.lastname@example.org
Current position: Assistant Lecturer, University of Lagos, Nigeria
|5.||Ms. Adesulu Adekemi Titilayo (2014-2015)Email: email@example.com
Current position: Ph.D scholar, University of Ibadan, Nigeria