Dr. H. Prathap Kumar Shetty
About
Research Area
I have been working in Pondicherry University since 2009. My teaching is on food microbiology, food biotechnology and functional foods. My research group deals with bioprospecting of microorganisms from fermented foods, developing quorum based strategies for the management of food borne pathogens and developing sensors for the detection of food contaminants. We have 800plus strong culture collection and a state of the art research lab. My lab collaborates with various interdisciplinary research groups. We welcome researchers at national and International level to collaborate.
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Teaching Experience
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Publications
Notable Publications
Shivangi, S., Devi, P.B., Ragul, K. and Shetty PH (2020). Probiotic Potential of Bacillus Strains Isolated from an Acidic Fermented Food Idli. Probiotics and Antimicrobial Proteins. https://doi.org/10.1007/s12602-020-09650-x (IF 2018: 2.962)
Ragul K, Kandasamy S, Devi PB and Shetty PH (2020). Evaluation of functional properties of potential probiotic isolates from fermented brine pickle. Food Chemistry 311, 126057. (IF 2018: 5.399)
Sharma S, Gopu V, Sivasankar C and Shetty PH (2019). Hydrocinnamic acid produced by Enterobacter xiangfangensis impairs AHL-based quorum sensing and biofilm formation in Pseudomonas aeruginosa, RSC Advances, 2019, 9, 28678 - 28687. (IF 2018: 3.049)
Kavitake D, Devi PB, Singh SP and Shetty PH (2016). Characterization of a novel galactan produced by Weissella confusa KR780676 from an acidic fermented food, International Journal of Biological Macromolecules 86, 681–689. (IF 2018: 4.784).
Gopu V, Meena CK and Shetty PH (2015). Quercetin Influences Quorum Sensing in Food Borne Bacteria: In-Vitro and In-Silico Evidence, Plos One, 10, e0134684. (IF 2018: 2.776)
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Friday, 8 March, 2024
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