Dr. L. Veeranjaneya Reddy
Assistant Professor
+91 9052754601
lvereddy@gmail.com / lvereddy@yogivemanauniversity.ac.in
Qualifications :
M.Sc ; Ph.D.
Work experience (PDF/Teaching etc.):
PDF: 1.5 years
Teaching: 10.5 years
Area of research interests :
Wine fermentation, yeast stress physiology and Biofuels.
Research grants (during the last Five years):
Research students (Ph.D awarded/working):
Conference/symposia attended (during the last five years)
Conference/symposia organized (during the last five years)
Selected best publications :
1. Lebaka Veeranjaneya Reddy, Sree Veda Avula, and Y. J. Wee (2017). Utilization of Sugarcane Field Residue (SFR) as Renewable Feedstock for Biobutanol Production. Sugartech. DOI: 10.1007/s12355-017-0546-2. (Impact 1.0).
2. Mina Kim, Jin-Beom Si, Lebaka Veeranjaneya Reddy and Young-Jung Wee (2016). Enhanced production of extracellular proteolytic enzyme excreted by a newly isolated Bacillus subtilis FBL-1 through combined utilization of statistical designs and response surface methodology. RSC Advances 6: 51270-51278 (Impact 3.5)
3. L. V. A. Reddy, Kim YM, Yun JS, Ryu HW, Wee YJ (2016). L-Lactic acid production by combined utilization of agricultural bioresources as renewable and economical substrates through batch and repeated-batch fermentation of Enterococcus faecalis RKY1. Bioresource Technology. 209:187-194.( Impact 4.5)
4. Lebaka Veeranjaneya Reddy, Sree Veda Avula, and Sreenivasa Reddy C (2015). The feasibility of mango (Mangifera indiaca L.) peel as an alternative substrate for butanol production. Bioresources. 10 (3):1-7. ( Impact 1.6)
5. Veeranjaneya Reddy Lebaka, Hwa-Won Ryu and Young-Jung Wee (2014). Effect of fruit pulp supplementation on rapid and enhanced ethanol production in very high gravity (VHG) fermentation. Bioresources and Bioprocessing. 1 (1): 22-28 ( Impact 1.6)
Any specific inclusions (books, patents, collaborations etc.):
Book Chapters: 12
1. L.V. A. Reddy, O.V.S. Reddy and S. C. Basappa. (2008). Potentiality of yeasts in the direct conversion of starchy materials to ethanol and its relevance in the new millennium. Yeast Biotechnology: Diversity and Applications; Satyanarayana, T.; Kunze, Gotthard (Eds.) Springer Publications. pp 515-550, ISBN: 978-1-4020-8291-7.
2. L.V.A. Reddy, O.V. S. Reddy (2012). Production and Characterization of wine from Mango (Mangifera indica L.) fruit juice. Fermented plant Foods and Beverages; Hui Y. H (Ed). CRC Publications USA, Florida. pp: 249-272.
3. L. V. A. Reddy (2013). Potential Bio-resources as Future Sources of Biofuels Production: An Overview. Biofuel Technologies: Recent Developments; V. K. Gupta and Maria G. Tuohy (Eds) Springer-Verlag Berlin Heidelberg. Pp: 223-258. ISBN 978-3-642-34518-0.
Patents: 01 (Published)
1. Mango wine and its method of preparation (filed No: 5810/CHE/2014 dt: 19/11/2014)
1. Department of Microbiology and Fermentation Technology, Central Food Technological Research Institute (CFTRI, Mysore).
2. Department of Food Science and Technology, Yeungnam University, South Korea.