Scintu MF, Piredda G. Typicity and biodiversity of goat and sheep milk products. Small Rumin Res 2007; 68: 221-31.
Bhalla TC. Traditional foods and beverages of Himachal Pradesh. IJTK 2007; 6: 17-24.
Sharma N, Singh A. An insight into traditional foods of North-Western area of Himachal Pradesh. IJTK 2012; 12: 58-65.
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.
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.
Savitri, Bhalla TC. Characterization of bhatooru, a traditional fermented
food of Himachal Pradesh: microbiological and biochemical
aspects. 3 Biotech 2013; 3: 247-54.
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.
Thakur N. Savitri, Bhalla TC. Characterization of some traditional fermented foods and beverages of Himachal Pradesh. IJTK 2004; 3: 325-35.
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.
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.
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.
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.
Shannon AE, Weaver W. The mathematical theory of communication. University Illinois Press Urbana, IL 1963.
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
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.
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.
Pokusaeva K, Fitzgerald GF, van Sinderen D. Carbohydrate metabolism in Bifidobacteria. Genes Nutr 2011; 6: 285-306.
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.
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.
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.
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.
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.