プロフィール詳細

プロジェクトを作成

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Dr. Sanjukta S.に依頼

India

Biotechnologist, microbial and bioprocess technology development. Also, a medical writer.

プロフィール概要

Have both academic and industrial experiences on microbial handling, food and feeds fermentation, molecular and biochemical analysis.

専門分野

• ☆ Analytical Chemistry
• ☆ Liquid Chromatography/HPLC
• ☆ Microbiology
• ☆ Microbiome Research
• ☆ Industrial Microbiology
• ☆ Microbiological Assays
• ☆ Biochemical Assays
• ☆ Biotechnology & Bioengineering
• ☆ Microbial Biotechnology
• ☆ Food Microbiology
• ☆ Hypothesis
• ☆ Peer Review
• ☆ Research Methodology
• ☆ Survey Design & Methodology
• ☆ Literature Search
• ☆ Medical Writing
• ☆ Medical Content Writing
• ☆ SEO Medical Writing
• ☆ Technical & Scientific Writing
• ☆ Literature Review
• ☆ Systematic Literature Review
• ☆ Scientific Proofreading & Editing

サービス

• Writing

Writing Medical Writing, Creative Writing, General Proofreading & Editing

職務経験

Consultant Medical Writer

Viatris

10月 2024 - 現在

Senior Research Associate (contract position)

Loopworm Pvt Ltd.

3月 2023 - 7月 2024

Senior Research Associate

loopworm pvt ltd.

3月 2023 - 7月 2024

PhD scholar

Institute of Bioresources and Sustainable Development

1月 2021 - 10月 2022

Senior Technical Assistant

IBSD

7月 2015 - 8月 2017

学歴

PhD. Biotechnology

Institute of Bioresources and Sustainable Development, Sikkim, India

9月 2018 - 10月 2022

MSc. (Biotechnology)

University of Madras

4月 2006 - 4月 2008

BSc

Nandha arts and sciences college

6月 2003 - 11月 2006

認定資格

• mushrooms cultivation

  Banaras Hindu University, India

  4月 2024 - 4月 2024

出版物

JOURNAL ARTICLE

Sanjukta Samurailatpam, Reena Kumari, Nitish Sharma, Sangita Sharma, Srichandan Padhi, Sudhir P. Singh, Amit Kumar Rai (2023). Production and characterization of bioactive peptides in fermented soybean meal produced using proteolytic Bacillus species isolated from kinema . Food Chemistry.

Samurailatpam Sanjukta, Dinabandhu Sahoo, Amit Rai (2022). Fermentation of black soybean with Bacillus spp. for the production of kinema: changes in antioxidant potential on fermentation and gastrointestinal digestion . Journal of Food Science and Technology.

Samurailatpam Sanjukta, Reena Kumari, Dinabandhu Sahoo, Amit Rai (2022). Functional peptides in Asian protein rich fermented foods: production and health benefits . Systems Microbiology and Biomanufacturing.

Samurailatpam Sanjukta, Srichandan Padhi, Rounak Chourasia, Rajendra K. Labala, Sudhir P. Singh, Amit K. Rai (2021). A Multifunctional Peptide From Bacillus Fermented Soybean for Effective Inhibition of SARS-CoV-2 S1 Receptor Binding Domain and Modulation of Toll Like Receptor 4: A Molecular Docking Study . Frontiers in Molecular Biosciences.

Samurailatpam Sanjukta, Srichandan Padhi, Puja Sarkar, Sudhir P. Singh, Dinabandhu Sahoo, Amit Kumar Rai (2021). Production, characterization and molecular docking of antioxidant peptides from peptidome of kinema fermented with proteolytic Bacillus spp . Food Research International.

Sanjukta Samurailatpam, Jitesh Kumar, Nitish Sharma, Girija Kaushal, Dinabandhu Sahoo, Amit K. Rai, Sudhir P. Singh (2019). Metagenomic Insights Into the Taxonomic and Functional Features of Kinema, a Traditional Fermented Soybean Product of Sikkim Himalaya . Frontiers in Microbiology.

Samurailatpam Sanjukta, Amit Kumar Rai, Kumaraswamy Jeyaram (2017). 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.

Samurailatpam Sanjukta, Amit Kumar Rai, Rounak Chourasia, Ishani Bhat, Pardeep K. Bhardwaj, Dinabandhu Sahoo (2017). Production of bioactive hydrolysate using protease, β-glucosidase and α-amylase of Bacillus spp. isolated from kinema . Bioresource Technology.

Samurailatpam Sanjukta, Amit Kumar Rai, Reena Kumari, Dinabandhu Sahoo (2016). Production of bioactive protein hydrolysate using the yeasts isolated from soft chhurpi . Bioresource Technology.

Samurailatpam Sanjukta, Amit Rai (2016). Production of bioactive peptides during soybean fermentation and their potential health benefits . Trends in Food Science & Technology.

Samurailatpam Sanjukta, Amit Kumar Rai, Ali Muhammed, Kumaraswamy Jeyaram, Narayan Chandra Talukdar (2015). Enhancement of antioxidant properties of two soybean varieties of Sikkim Himalayan region by proteolytic Bacillus subtilis fermentation . Journal of Functional Foods.

BOOK CHAPTER

Samurailatpam Sanjukta (2022). Advancements in MolecularTechniques for the Detection ofFoodborne Pathogens. Nanosensing and Bioanalytical Technologies in Food Quality Control.

(2021). Bioactive Peptides in Fermented Food Products: Production and Functionality . Bioactive compounds in fermented foods.

Samurailatpam Sanjukta (2021). Biotechnological intervention in globalwarming: climate change and water crisis . Water Conservation in the Era of Global ClimateChange.

Samurailatpam Sanjukta (2017). Bioactive Molecules in Fermented Soybean Products and Their Potential Health Benefits . Fermented foods. Part-II Technological Interventions.