Dr. Mrs. Pushpa S. Murthy

Senoir Scientist
Central Food Technological Research Institute, India

Highest Degree
PostDoc. in Biotechnology from National Food Research Institute, Japan

My URL
https://livedna.org/91.25867

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Biography

Dr. Pushpa Murthy is a Senior Scientist in the department of Spice and Flavor Science, Central Food Technological Research Institute. She has received her Ph.D. in Biotechnology from University of Mysore, Karnataka, India. She has completed her M.Sc. and B.Sc. Microbiology from Bangalore University, India. She has experienced in Professional Research and Development Projects. Her area of interest is in Biotechnology and expertise in extraction of secondary metabolites from microbial sources and their application from plantation byproducts.

Area of Interest:

Biomedical Sciences
Biotechnology
Food and Chemical Toxicology
Food and Nutrition
Nutraceuticals

Selected Publications

  1. Saunshia, Y., M.V.S. Sandhya, J.M.R. Lingamallu, J. Padela and P. Murthy, 2018. Improved fermentation of cocoa beans with enhanced aroma profiles. Food Biotechnol., 32: 257-272.
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  2. Murthy, P.S., M. Sano, R. Hattori, K.I. Kusumoto and S. Suzuki, 2018. Aspergillus oryzae strain with improved conidiation after light stimulation. Japan Agric. Res. Quarterly, 52: 23-28.
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  3. Nidhina, N., M.L. Bhavya, N. Bhaskar, S.P. Muthukumar and P.S. Murthy, 2017. Aflatoxin production by Aspergillus flavus in rumen liquor and its implications. Food Control, 71: 26-31.
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  4. Sandhya, M.V.S., B.S. Yallappa, M.C. Varadaraj, J. Puranaik, L.J. Rao, P. Janardhan and P.S. Murthy, 2016. Inoculum of the starter consortia and interactive metabolic process in enhancing quality of cocoa bean (Theobroma cacao) fermentation. LWT-Food Sci. Technol., 65: 731-738.
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  5. Madegowda, B.H., P. Rameshwaran, N.P. Nagaraju and P.S. Murthy, 2016. In-vitro mycological activity of essential oil from Zingiber zerumbet rhizomes. J. Essential Oil Res., 28: 81-88.
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  6. Bound, D.J., P.S. Murthy and P. Srinivas, 2016. 2, 3-Dideoxyglucosides of selected terpene phenols and alcohols as potent antifungal compounds. Food Chem., 210: 371-380.
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  7. Murthy, P.S., S. Suzuki and K.I. Kusumoto, 2015. Effect of light on the growth and acid protease production of Aspergillus oryzae. Food Sci. Technol. Res., 21: 631-635.
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  8. Murthy, P.S. and R. Gautam, 2015. Ginger oleoresin chemical composition, bioactivity and application as bio‐preservatives. J. Food Proc. Preservation, 39: 1905-1912.
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  9. Murthy, P.S. and K.I. 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 Bioprod. Proc., 96: 180-188.
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  10. Mathur, R., P.N. Navya, K. Basavaraj and P.S. Murthy, 2015. Bioprocess of robusta cherry coffee with polyphenol oxidase and quality enhancement. Eur. Food Res. Technol., 240: 319-325.
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  11. Fazal, E., P.S. Murthy, K.A. Naidu, A. Maheshwaraiah, S. Nagarajan and B.S. Sudha, 2015. Microwave assisted synthesis and biological evaluation of potential quinoline-2-carboxylates of aromatic compounds. Indo Am. J. Pharm. Res., 5: 625-634.
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  12. Dasgupta, N., S.P. Muthukumar and P.S. Murthy, 2015. Solanum nigrum leaf: Natural food against diabetes and its bioactive compounds. Res. J. Med. Plant., 10: 181-193.
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  13. Bound, D.J., P.S. Murthy and P. Srinivas, 2015. Synthesis and antibacterial properties of 2, 3-dideoxyglucosides of terpene alcohols and phenols. Food Chem., 185: 192-199.
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  14. Bhoite, R.N. and P.S. Murthy, 2015. Biodegradation of coffee pulp tannin by Penicillium verrucosum for production of tannase, statistical optimization and its application. Food Bioproducts Proc., 94: 727-735.
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  15. Ruthu, P.S. Murthy, A.K. Rai and N. Bhaskar, 2014. Fermentative recovery of lipids and proteins from freshwater fish head waste with reference to antimicrobial and antioxidant properties of protein hydrolysate. J. Food Sci. Technol., 51: 1884-1892.
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  16. Kumar, N.V., P.S. Murthy, J.R. Manjunatha and B.K. Bettadaiah, 2014. Synthesis and quorum sensing inhibitory activity of key phenolic compounds of ginger and their derivatives. Food Chem., 15: 451-457.
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  17. Kubra, I.R., B.K. Bettadaiah, P.S. Murthy and L.J.M. Rao, 2014. Structure-function activity of dehydrozingerone and its derivatives as antioxidant and antimicrobial compounds. J. Food Sci. Technol., 51: 245-255.
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  18. Divya, K., K. Ramalakshmi, P.S. Murthy and L.J.M. Rao, 2014. Volatile oils from Ferula asafoetida varieties and their antimicrobial activity. LWT-Food Sci. Technol., 59: 774-779.
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  19. Navya, P.N. and S.M. Pushpa, 2013. Production, statistical optimization and application of endoglucanase from Rhizopus stolonifer utilizing coffee husk. Bioprocess Biosyst. Eng., 36: 1115-1123.
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  20. Kubra, I.R., P.S. Murthy and L.J.M. Rao, 2013. In vitro antifungal activity of dehydrozingerone and its fungitoxic properties. J. Food Sci., 78: M64-M69.
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  21. Bhoite, R.N., P.N. Navya and P.S. Murthy, 2013. Statistical optimization, partial purification and characterization of coffee pulp β-glucosidase and its application in ethanol production. Food Sci. Biotechnol., 22: 205-212.
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  22. Bhoite, R.N., P.N. Navya and P.S. Murthy, 2013. Purification and characterisation of a coffee pulp tannase produced by Penicillium verrucosum. J. Food Sci. Eng., 3: 323-331.

  23. Navya, P.N., R.N. Bhoite and P.S. Murthy, 2012. Improved β-glucosidase production from Rhizopus stolonifer utilizing coffee husk. Int. J. Curr. Res., 8: 123-129.

  24. Navya, P.N., R.N. Bhoite and P.S. Murthy, 2012. Bioconversion of coffee husk cellulose and statistical optimization of process for production of exoglucanase by Rhizopus stolonifer. World Applied Sci. J., 20: 781-789.
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  25. Murthy, P.S., M.R. Manjunatha, G. Sulochannama and M.M. Naidu, 2012. Extraction, characterization and bioactivity of coffee anthocyanins. Eur. J. Biol. Sci., 4: 13-19.
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  26. Murthy, P.S. and M.M. Naidu, 2012. Sustainable management of coffee industry by-products and value addition-A review. Resour. Conservation Recycling, 66: 45-58.
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  27. Murthy, P.S. and M.M. Naidu, 2012. Recovery of phenolic antioxidants and functional compounds from coffee industry by-products. Food Bioprocess Technol., 5: 897-903.
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  28. Murthy, P.S. and M.M. Naidu, 2012. Production and application of xylanase from Penicillium sp. utilizing coffee by-products. Food Bioprocess Technol., 5: 657-664.
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  29. Murthy, P.S. and M.M. Naidu, 2011. Improvement of robusta coffee fermentation with microbial enzymes. Eur. J. Applied Sci., 3: 130-139.
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  30. Topno, P.N., Vinothini, S.H. Jayaprakash, V. Varadaiah, S.H. Sheshagiri, P.M. Srinivas and M.M. Naidu, 2010. Ginger-garlic paste in retort pouches. J. Food Process Eng., 36: 1-8.

  31. Murthy, P.S. and M.M. Naidu, 2010. Protease production by Aspergillus oryzae in solid-state fermentation utilizing coffee by-products. World Applied Sci. J., 8: 199-205.

  32. Murthy, P.S., M.M. Naidu and P. Srinivas, 2009. Production of α‐amylase under solid‐state fermentation utilizing coffee waste. J. Chem. Technol. Biotechnol.: Int. Res. Process Environ. Clean Technol., 84: 1246-1249.
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  33. Murthy, P.S., K. Ramalakshmi and P. Srinivas, 2009. Fungitoxic activity of Indian borage (Plectranthus amboinicus) volatiles. Food Chem., 114: 1014-1018.
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  34. Murthy, P.S., B.B. Borse, H. Khanum and P. Srinivas, 2009. Inhibitory effects of Ajowan (Trachyspermum ammi) ethanolic extract on A. ochraceus growth and ochratoxin production. Turk. J. Biol., 33: 211-217.
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  35. Murthy, P.S. and M. Madhumathi, 2009. Polyhydroxyalkonate (PHA) production from Amphibacillus sp. J. Biotechnol., 3: 1-6.

  36. Murthy, P.S. and H.K. Manonmani, 2009. Physico-chemical, antioxidant and antimicrobial properties of Indian monsooned coffee. Eur. Food Res. Technol., 229: 645-650.
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  37. Murthy, P.S. and H.K. Manonmani, 2008. Recycling of spent mushroom substrate to vermicompost. J. Environ. Sci., 3: 212-216.

  38. Murthy, P.S. and H.K. Manonmani, 2008. Bioconversion of coffee industry wastes with white rot fungus Pleurotus florida. Res. J. Environ. Sci., 2: 145-150.
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  39. Murthy, P.S., Vanajakshi and Vijayalakshmi, 2007. Antimicrobial activity of polyketides of Monsacus purpureus. Asian J. Microb. Biotechnol. Environ. Sci., 9: 7-11.

  40. Murthy, P.S. and K. Basavaraj, 2005. Monsooned malabar coffee a specialty of India. J. Indian Coffee, 20: 12-15.

  41. Murthy, P.S., P.D. Jyothi and K. Basavaraj, 2003. Flavoured coffees-a specialty. J. Indian Coffee, 68: 25-26.
Member since December, 2018