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Scientific Reports (5)
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Showing 1–6 of 6 results

Advanced filters: Author: Kumaraswamy Jeyaram Clear advanced filters

Fermented foods affect the seasonal stability of gut bacteria in an Indian rural population

Here, the authors profile the gut microbiota and metabolites of Indian agrarians to understand the impact of fermented foods consumption, and identify seasonal variation in the gut microbiota structure and predict the drivers of this instability.

Kumaraswamy Jeyaram
Leo Lahti
Erwin G. Zoetendal
ResearchOpen Access17 Jan 2025
Nature Communications

Volume: 16, P: 1-18
Novel endophytic actinomycetes species Streptomyces panacea of Panax sokpayensis produce antimicrobial compounds against multidrug resistant Staphylococcus aureus

Subecha Rai
Laishram Shantikumar Singh
Dinabandhu Sahoo
ResearchOpen Access05 Jun 2025
Scientific Reports

Volume: 15, P: 1-14
Microbial Diversity and Metabolite Profiles of Palm Wine Produced From Three Different Palm Tree Species in Côte d’Ivoire

Theodore N. Djeni
Karen H. Kouame
Kumaraswamy Jeyaram
ResearchOpen Access03 Feb 2020
Scientific Reports

Volume: 10, P: 1-12
Quantifying the biases in metagenome mining for realistic assessment of microbial ecology of naturally fermented foods

Santosh Keisam
Wahengbam Romi
Kumaraswamy Jeyaram
ResearchOpen Access27 Sept 2016
Scientific Reports

Volume: 6, P: 1-12
Endophytic fungi of Panax sokpayensis produce bioactive ginsenoside Compound K in flask fermentation

Subecha Rai
Laishram Shantikumar Singh
Dinabandhu Sahoo
ResearchOpen Access23 Apr 2024
Scientific Reports

Volume: 14, P: 1-10
Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing

H. Nakibapher Jones Shangpliang
Ranjita Rai
Jyoti Prakash Tamang
ResearchOpen Access24 Jan 2018
Scientific Reports

Volume: 8, P: 1-10