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CSIR - CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE

COUNCIL OF SCIENTIFIC & INDUSTRIAL RESEARCH

MINISTRY OF SCIENCE & TECHNOLOGY, GOVT. OF INDIA,
MYSURU - 570020

Pushpa S Murthy

Scientist

PhD

Email : pushpa@cftri.res.in

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Expertise

Microbial biotechnology on Plantation crops, Spices and food safety analysis

Area of interest

Biotechnology, Microbiology Food science

Awards and Certificates

Sandhya MVS, B.S. Yallappa, M.C. Varadaraj, J. Puranaik, L. Jaganmohan Rao, P. Janardhan, Pushpa S. Murthy, 2016,Inoculum of the starter consortia and interactive metabolic process in enhancing quality of cocoa bean (Theobroma cacao) fermentation, LWT - Food Science and Technology, 731-738. Pushpa S Murthy, Ken-Ichi Kusumoto, 2015, Acid protease production by Aspergillus oryzae on potato pulp powder with emphasis on glycine releasing activity: a benefit to the food industry,Food and Bioproducts processing, 96, 180–188. 1. Nidhina N., M.L. Bhavya, N, Bhaskar, S.P. Muthukumar, Pushpa S. Murthy, 2017, Aflatoxin production by Aspergillus flavus in rumen liquor and its implications, Food control, 26-31. 2. James Bound D., Pushpa Srinivas Murthy, P. Srinivas, 2016,2,3-Dideoxyglucosides of selected terpene phenols and alcohols as potent antifungal compounds, Food chemistry 210,. 371-380. James Bound D., Pushpa S. Murthy, P. Srinivas.2015, Synthesis and antibacterial properties of 2,3-dideoxyglucosides of terpene alcohols and phenols, Food Chemistry 185 (2015) 192–199. Ritika Mathur, Navya P N, Basavaraj K and Pushpa S Murthy, 2015, Bioprocess of Robusta cherry coffee with polyphenol oxidase and quality enhancement, European Journal of Food Research and Technology, 240:319–325 Roopali N Bhoite and Pushpa S Murthy, 2015, Biodegradation of coffee pulp tannin by Penicillium verrucosum for production of tannase, statistical optimization and its application, Food and Bioproducts processing, 94,727-735 Vijendra kumar, Pushpa S Murthy, Manjunath JR, BK Bettadaiah, 2014,Synthesis and quorum sensing inhibitory activity of key phenolic compounds of ginger and their Derivatives, Food chemistry, 159,451-7. Divya K, Ramalakshmi K, Pushpa S Murthy, L Jagan Mohan Roa, 2014, Volatile oils from Ferula asafoetida varieties and their Antimicrobial activity, LWT-Food Science and Technology,59(2), 774–779. Pushpa S Murthy, M. Madhava Naidu, 2012, Sustainable Management of Coffee Industry By-Products and Value Addition-A Review, Resources, Conservation & Recycling, 66:45-58. Pushpa S Murthy, Madhava Naidu M, 2012, Production and application of Xylanase from Penicillium sp. utilizing coffee by-products, Food Bioprocess and Technology, 5(2), 657-664 Pushpa S Murthy, Madhava Naidu. M, P. Srinivas P. 2009, Production of amylase under solid–state fermentation utilizing coffee waste, Journal of Chemical Technology and Biotechnology,84,1246-1249. Pushpa S Murthy, M. Madhava Naidu, 2010. Recovery of phenolic antioxidants and functional compounds from coffee industry by-products, Food and Bioprocess Technology, 5 (3). 897-903.