Research Projects

The dietary culture and gastronomy of people living in the Indian Himalayan regions of North East India, Jammu, Kashmir, Himachal Pradesh, Ladakh and Uttarakhand are much different from other parts of India. More than 200 different community-specific, major, minor, endangered and exotic fermented foods and beverages are traditionally prepared by the ethnic Himalayan people using ‘ethno-microbiological” indigenous knowledge through ‘natural/spontaneous food fermentation or ‘black-slopping’ method for more than 5000 years. As it is naturally fermented, frequent food poisoning and sporadic outbreaks due to fermented food consumption also reported in the Himalayan region by the Integrated Disease surveillance programme (IDSP). Sikkim University and the Institute of Bioresources and Sustainable Development (IBSD) have extensively studied the microbiology of ethnic fermented foods of the Eastern Himalayan region, and developed starter culture consortiums for controlled food fermentation.

Development of functional kinem a with controlled fermentation, defined starter and consumer’s acceptance. Omics based confirmation on the safety and bio-functionality of B. Subtilis Tamang. Development of sweet millet beverage, that is alcohol free, gluten-fee and low glycemic index (subjected to experimental confirmation. Standardization of Lev. brevisAcCh91 DVS culture/inoculum, where a bacterium from a milk-based fermented product is being used to develop another functional fermented milk product. Whole-genome sequencing and functional annotation of the seven starter culture strains (food fermenting beneficial bacteria) developed in this study, and the genome data were deposited in the NCBI. Completion of process optimisation for Hawaijar (fermented soybean) and Soibum (fermented bamboo shoot) production using a designed starter culture consortium, and solid-state fermentation process optimisation for fibrinolytic enzyme production from Bacillus velezensis. Metagenomic analysis guided the design of a successful starter culture consortium for bamboo shoot fermentation (Soibum) and mesophilic milk fermentation(Churpii/Doi), resulting in the desired products. Functional millet breads were developed using CMC, HPMC, and pectin, resultingin improved dough elasticity, gas retention, and structural integrity. Rheological analysis confirmed T-3 as the best formulation with highest storage modulus (G') and lowest loss factor, indicating strong viscoelastic properties. Total phenolic content (TPC) increased in millet breads, especially in functionalized brown top and finger millet, enhancing antioxidant capacity. Estimated glycemic index (eGI) was significantly lower in all millet-based breads compared to wheat, supporting better glycemic control. Sample Collection of Starter cultures used for Preparation of Traditional Fermented Food Siddu of Mandi, Chamba, Kangra districts of Himachal Pradesh and preserved for over 10-25 years using Sun-drying method. Whole Metagenomic Shotgun Sequencing of 6 samples of Siddu starter cultures. Taxonomic analysis of Whole Metagenomic Shotgun Sequencing data showed a very diverse microbial population rich in Probiotic organisms as well as 1 pathogenic species. A large number of Lactobacillaceae family members were observed in taxonomic annotation hinting towards Probiotic and health promoting effects of these organisms enriched starter cultures.