[1]
Scintu MF, Piredda G. Typicity and biodiversity of goat and sheep milk products. Small Rumin Res 2007; 68: 221-31.
[2]
Bhalla TC. Traditional foods and beverages of Himachal Pradesh. IJTK 2007; 6: 17-24.
[3]
Sharma N, Singh A. An insight into traditional foods of North-Western area of Himachal Pradesh. IJTK 2012; 12: 58-65.
[4]
Sharma N, Handa S, Gupta A. A comprehensive study of different traditional fermented foods/beverages of Himachal Pradesh to evaluate their nutrition impact on health and rich biodiversity of fermenting microorganisms. Int J Res Appl Nat Social Sci 2013; 1: 19-28.
[5]
Angmo K, Bhalla TC. Preparation of Phabs - an indigenous starter culture for production of traditional alcoholic beverage, Chhang, in Laddhakh. IJTK 2014; 13: 347-51.
[6]
Savitri, Bhalla TC. Characterization of bhatooru, a traditional fermented
food of Himachal Pradesh: microbiological and biochemical
aspects. 3 Biotech 2013; 3: 247-54.
[7]
Tamang JP, Sarkar PK, Hesseltine CW. Traditional fermented foods and beverages of Darjeeling and Sikkim - a review. J Sci Food Agri 1988; 44: 375-85.
[8]
Thakur N. Savitri, Bhalla TC. Characterization of some traditional fermented foods and beverages of Himachal Pradesh. IJTK 2004; 3: 325-35.
[9]
Juste A, Thomma BPHJ, Lievens B. Recent advances in molecular techniques to study microbial communities in food-associated matrices and processes. Food Microbiol 2008; 25: 745-61.
[10]
Mahajan R, Attri S, Sharma K, Singh N, Sharma D, Goel G. Statistical assessment of DNA extraction methodology for culture-independent analysis of microbial community associated with diverse environmental samples. Mol Biol Rep 2018; 45(3): 297-308.
[11]
Possemiers S, Verthe K, Uyttendaele S, Verstraete W. PCR DGGE-based quantification of stability of the microbial community in a simulator of the human intestinal microbial ecosystem. FEMS Microbial Ecol 2004; 49: 495-507.
[12]
Mahajan R, Nikitina A, Litti Y, Nozhevnikova A, Goel G. Autochthonous microbial community associated with pine needle forest litterfall influences its degradation under natural environmental conditions. Environ Monit Assess 2016; 188: 1-10.
[13]
Shannon AE, Weaver W. The mathematical theory of communication. University Illinois Press Urbana, IL 1963.
[14]
Bottacini F, Ventura M, van Sinderen D, O’Connell Motherway M. Diversity, ecology and intestinal function of bifidobacteria Microbial
Cell Factories 2014; 4,13(Suppl 1): S4
[15]
Huys G, Vancanneyt M, D’Haene K, Falsen E, Wauters G, Vandamme P. Alloscardovia omnicolens gen. nov., sp. nov., from human clinical samples. Int J Syst Evol Microbiol 2007; 57: 1442-6.
[16]
Killer J, Ročková S, Vlková E, et al. Alloscardovia macacae sp. nov., isolated from the milk of a macaque (Macaca mulatta), emended description of the genus Alloscardovia and proposal of Alloscardovia criceti comb. nov. Int J Syst Evol Microbiol 2013; 63: 4439-46.
[17]
Pokusaeva K, Fitzgerald GF, van Sinderen D. Carbohydrate metabolism in Bifidobacteria. Genes Nutr 2011; 6: 285-306.
[18]
Ventorino V, Ionata E, Birolo L, et al. Lignocellulose-adapted endo-cellulase producing streptomyces strains for bioconversion of cellulose-based materials. Front Microbiol 2016; 7: 2061.
[19]
Tamang JP. Diversity of fermented foods. In: Tamang JP, Kailasapathy K, Eds. Fermented Foods and Beverages of the World. CRC Press New York: 2010; pp. 41-84.
[20]
Tanaka K, Nakamura K, Mikami E. Fermentation of maleate by a gram-negative strictly anaerobic non-spore-former, Propionivibrio dicarboxylicus gen. nov., sp. nov. Arch Microbiol 1990; 154: 323-8.
[21]
Mahajan R, Chandel S, Goel G. A Review on the Implications of Interaction Between Human Pathogenic Bacteria and the Host on Food Quality and Disease, in Food Safety and Preservation. In: Grumezescu AM, Holban AM, Eds. Modern Biological Approaches to Improving Consumer Health. Academic Press USA 2018; pp. 457-79.
[22]
Dolci P, Alessandria V, Rantsioum K, Cocolin L. Advanced methods for the identification, enumeration, and characterization of microorganisms in fermented foods. In: Holzapfel WH, Ed. Advances in Fermented Foods and Beverages. Elsevier London 2015; pp. 157-76.