| Degree | University/Institution | Year | Subject |
| PhD | Sikkim University (central university), Gangtok, Sikkim | 2022 | Microbiology (Specialized in Microbiology of Fermented Foods) |
| MSc | Sikkim University (central university), Gangtok, Sikkim | 2014 | Microbiology |
| BSc |
Shillong College, Shillong affiliated to North-Eastern Hill University (central university), Shillong, Meghalaya |
2012 | Microbiology (Hons.) with Chemistry and Botany |
Teaching Experience
Assistant Professor, Department of Microbiology, School of Basic Sciences, Central University of Punjab, Bathinda (INDIA)
Period: June 30, 2023 to Present
Guest Faculty, Department of Microbiology, School of Life Sciences, Sikkim University (central university), Gangtok, Sikkim (INDIA)
Period: May 1, 2022 to June 23, 2023
Research Experience
Post-doc title: "Metagenomics and metagenome-assembled genomes of some Indian fermented foods" at Sikkim University (central university), Sikkim, India under the supervision of Prof. Dr. Jyoti Prakash Tamang (2021-2023)
PhD title: “Phenotypic and Genotypic Identification of Microorganisms from Some Naturally Fermented Milk Products of Arunachal Pradesh” at Sikkim University (central university), Sikkim, India under the supervision of Prof. Dr. Jyoti Prakash Tamang (2014-2021)
MSc Dissertation title: “Culture-dependent microbial study of Khecheopalri Lake, a sacred lake in West Sikkim” at Sikkim University (central university), Sikkim, India under the supervision of Dr. Buddhiman Tamang and Dr. Rakshak Kumar (January - June 2014)
- Traditional fermented foods and beverages
- Microbial ecology
- Metagenomics
- Microbial ecology of environmental samples like water, soil etc
- Microbial ecology of traditional and ethnic fermented food products
- Investigation of potential probiotic microorganisms for future health applications
- Application of Sanger sequencing, Next-generation sequencing, Metagenomics and Whole-genome analysis for microbial identification
University Sponsored Research Projects = ₹ 3,00,000 (19.12.2023 to 18.12.2025) [Funded by Central University of Punjab, Bathinda]
Life Member, Biotech Research Society, India (BRSI)
Life Member, Association of Microbiologists of India (AMI)
Awards:
1. Secured 1st Division (4th Rank) in BSc (Microbiology, Hons.), Shillong College, Shillong (North-Eastern Hill University, Shillong, Meghalaya) in 2012.
2. Presented the Silver Medal in MSc (Microbiology), Batch 2012-2014, Department of Microbiology, Sikkim University (central university), Gangtok, Sikkim in 2014.
3. Qualified the National Eligibility Test (NET) conducted by ARSB in 2016 in the Discipline of Agricultural Microbiology.
4. Qualified GATE (Graduate Aptitude Test in Engineering) 2018 in Life Sciences, organized by Indian Institute of Technology Guwahati on behalf of the National Coordination Board (NCB) - GATE for the Department of Higher Education, Ministry of Human Resource Development (MHRD), Government of India.
Fellowships (Projects):
Junior & Senior Research Fellow under the project entitled: “Ethno-microbiology of some naturally fermented milk products of Sikkim and Arunachal Pradesh using culture-independent methods” sanctioned by the Department of Science & Technology (DST), Govt. of India to Prof. Dr. Jyoti Prakash Tamang. (2014 - 2018)
Junior & Senior Research Fellow under the project entitled: “DBT-AIST International Center for Translational and Environmental Research (DAICENTER)”, sanctioned by the Department of Biotechnology (DBT), Govt. of India to Prof. Dr. Jyoti Prakash Tamang. (2018 - 2022)
Peer-reviewed Papers:
Research Publications:
1. Shangpliang HNJ, Tamang JP. Genome Analysis of Potential Probiotic Levilactobacillus brevis AcCh91 Isolated from Indian Home-Made Fermented Milk Product (Chhurpi). Probiotics and Antimicrobial Proteins. 2023. Link: https://doi.org/10.1007/s12602-023-10125-y [IF: 4.9]
2. Shangpliang HNJ, Tamang JP. Metagenome-assembled genomes for biomarkers of bio-functionalities in Laal dahi, an Indian ethnic fermented milk product. International Journal of Food Microbiology. 2023; 402 (2): 110300. Link: https://doi.org/10.1016/j.ijfoodmicro.2023.110300 [IF: 5.4]
3.Shangpliang HNJ, Tamang JP. Metagenomics and metagenome-assembled genomes mining of health benefits in jalebi batter, a naturally fermented cereal-based food of India. Food Research International. 2023; 172:113130. Link: https://doi.org/10.1016/j.foodres.2023.113130 [IF: 8.1]
4. Shangpliang HNJ, Tamang JP. Phenotypic and genotypic characterisation of lactic acid bacteria isolated from exotic naturally fermented milk (cow and yak) products of Arunachal Pradesh, India. International Dairy Journal. 2021; 118:105038. Link: https://doi.org/10.1016/j.idairyj.2021.105038 [IF: 3.1]
5. Bhutia MO, Thapa N, Shangpliang HNJ, Tamang JP. High-throughput sequence analysis of bacterial communities and their predictive functionalities in traditionally preserved fish products of Sikkim, India. Food Research International. 2021; 143:109885. Link: https://doi.org/10.1016/j.foodres.2020.109885 [IF: 8.1]
6. Bhutia MO, Thapa N, Shangpliang HNJ, Tamang JP. Metataxonomic profiling of bacterial communities and their predictive functional profiles in traditionally preserved meat products of Sikkim state in India. Food Research International. 2021; 140:110002. Link: https://doi.org/10.1016/j.foodres.2020.110002 [IF: 8.1]
7. Shangpliang HNJ, Rai R, Keisam S, Jeyaram K, Tamang JP. Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing. Scientific Reports. 2018; 8(1): 1532. Link: https://doi.org/10.1038/s41598-018-19524-6 [IF: 4.6]
8. Shangpliang HNJ, Sharma S, Rai, Ranjita, Tamang JP. Some Technological Properties of Lactic Acid Bacteria Isolated from Dahi and Datshi, Naturally Fermented Milk Products of Bhutan. Frontiers in Microbiology. 2017; 8:116. Link: https://doi.org/10.3389/fmicb.2017.00116 [IF: 5.2]
9. Rai R, Shangpliang HNJ, Tamang JP. Naturally fermented milk products of the Eastern Himalayas. Journal of Ethnic Foods. 2016; 3(4): 270-275. Link: https://doi.org/10.1016/j.jef.2016.11.006
Review Publications:
1. Yimaz B, Elibol E, Shangpliang HNJ, Ozogul F, Tamang JP. Microbial Communities in Home-Made and Commercial Kefir and Their Hypoglycemic Properties. Fermentation. 2022; 8(11): 590. Link: https://doi.org/10.3390/fermentation8110590 [IF: 3.7]
2. Tamang JP, Anupma A, Shangpliang HNJ. Ethno-microbiology of Tempe, an Indonesian fungal-fermented soybean food and Koji, a Japanese fungal starter culture. Current Opinion in Food Science. 2022; 48:100912. Link: https://doi.org/10.1016/j.cofs.2022.100912 [IF: 9.9]
Oral Presentations in National/International Conferences/Symposiums:
| Presentation Title | Organizers and Place | Date | |
| 1 | Predictive Metabolic Pathways in Naturally Fermented Milk Products of Arunachal Pradesh, India | 10th International Conference on Fermented Foods, Health Status & Social well-being, organized by the University Research Council of University of Peradeniya, Sri Lanka in collaboration with Swedish South Asian Studies Network (SASNET), Lund University, Sweden | December 17 to 18, 2021 |
| 2 | Technological properties of identified lactic acid bacteria (LAB) isolated from exotic naturally fermented milk (NFM) products- mar, chhurpi, and churkam of Arunachal Pradesh, India | 6th Annual International conference of Indian Network for Soil Contamination Research (INSCR) on "Microbes in Sustainable Development" organized in association with the Department of Zoology (DU), Acharya Narendra Dev College (DU), Deen Dayal Upadhyaya College (DU), Gargi College (DU), Kirori Mal College (DU), PG Department of Zoology (MU), Maitreyi College (DU), Ramjas College (DU), Sri Venkateswara College (DU), C.M.P. College (AU), SGTB Khalsa College (DU), COCAS (PU) & PhiXgen Pvt. Ltd., Gurugram | November 15 to 18, 2021 |
| 3 | Metagenomics and functionality of naturally fermented milk products of Arunachal Pradesh | Biomedical Research Institute, AIST (National Institute of Advanced Industrial Science & Technology) Central 5-41, Tsukuba, Ibaraki, 305-8565, Japan | December 17, 2019 |
| 4 | Screening of few probiotic lactic acid bacteria from naturally fermented milk products of Arunachal Pradesh | 4th International conference on "Nutraceuticals and Chronic Diseases" INCD 2019, held at Institute of Technology Guwahati, Assam, India | September 23 to 25, 2019 |
| 5 | Identification of Lactic Acid Bacteria isolated from some naturally fermented milks of Bhutan by 16S rRNA gene sequencing | Ethnic Fermented Foods and Beverages: Microbiology and Health Benefits organized by Department of Microbiology, School of Life Sciences, Sikkim University, Gangtok in Association with Swedish South Asian Network on Fermented Foods (SASNETFF). | November 20 to 21, 2015 |
Poster Presentations in National/International Conferences/Symposiums:
| Presentation Title | Organizers and Place | Date | |
| 1 | Probiotic properties of lactic acid bacteria isolated from naturally fermented artisan milk products of Arunachal Pradesh | 12th India Probiotic Symposium, "Good Microbiome, Probiotics and Good Health - The Evidence Gets Stronger “organized by the Gut Microbiota and Probiotic Science Foundation (India) | March 5 to 6, 2022 |
| 2 | Lactic acid bacteria associated with fermentation of naturally fermented milk products of Arunachal Pradesh and their probiotic attributes | 9th India Probiotic Symposium organized by Gut Microbiota and Probiotic Science Foundation (India) at Amity University, Kolkata, India | November 24 to 25, 2018 |
| 3 | Bacterial community in some naturally fermented milk products of Arunachal Pradesh and Sikkim analysed by next generation sequencing technique | International Symposium on Biodiversity and Biobanking (BIODIVERSE 2018) organized by Indian Institute of Technology, Guwahati and Association for the Promotion of DNA Fingerprinting and other DNA Technologies | January 27 to 29, 2018 |
| 4 | Probiotic Lactic Acid Bacteria from Some Naturally Fermented Milk Products of Bhutan | 8th India Probiotic Symposium, “Probiotics in Health – Emerging Opportunities” organized by Gut Microbiota and Probiotic Science Foundation (India) at ITC Grand Chola, Chennai, India. | December 3 to 4, 2016 |
Training/Internship:
| Programs and Place | Duration | |
| 1 | Advanced training in Biotechnology under DAILAB STAR Invitation Program at the Biomedical Research Institute, AIST, Tsukuba Science City, Japan, under the supervision of Dr. Sunil C. Kaul and Dr. Renu Wadhwa. |
October 1 to December 28, 2019 (3 months) |
| 2 | Internship on bioinformatics analysis (next generation sequencing NGS data analysis) at the Department of Biochemical Engineering and Biotechnology, IIT-Delhi, under the supervision of Prof. Durai Sundar. |
March 4 to July 12, 2019 (4 months) |
2. Invited as subject expert to give a technical demonstration on Metagenomic data analysis in A workshop on “Metagenomic analysis and anaerobic bacteriology for the identification of enteric pathogens” jointly organized by the Institute Of Bioresources & Sustainable development (IBSD) Sikkim Centre and Sikkim Manipal Institute of Medical Sciences (SMIMS), Sikkim from 5th to 8th June 2023, under the Indian Council of Medical Research (ICMR) taskforce project “Surveillance of Foodborne Pathogens from Northeast India.”
Google Scholar Citations: 273; h-index: 8; i10-index: 6
Cumulative Impact Factor: 61.1
Profile links (click below):
