Microorganisms in Sustainable Agriculture, Food, and the Environment
Coordonnateurs : Verma Deepak Kumar, Srivastav Prem Prakash
In agricultural education and research, the
study of agricultural microbiology has undergone tremendous changes in
the past few decades, leading to today’s scientific farming that is a
backbone of economy all over the globe. Microorganisms in Sustainable
Agriculture, Food, and the Environment fills the need for a
comprehensive volume on recent advances and innovations in microbiology.
The book is divided into four main parts:
• food microbiology
• soil microbiology
• environmental microbiology
• industrial microbiology and microbial biotechnology
The first section addresses advances in microorganism research, which present threats and benefits to abundant, healthy food, and associated environments. The constant spread and evolution of agricultural pathogens provides a continually renewed source of challenges to productivity and food safety. Pathogens continue to cause harm once food has left the farm, causing spoilage, and in some cases poisoning and diseases of humans and animals.
Part 2, on soil microbiology, deals extensively with studies on the isolation, culture, and use of Rhizobium spp. and mycorrhizae to improve soil fertility, plant growth, and yield. It includes research progress on biogeochemical cycles, plant growth promoting rhizobacteria (PGPR), microbial interactions in soil and other soil activities, microbial diversity in soil, biological control and bioremediation, and improvement of beneficial microorganisms (N2 fixers, phosphate solubilizers etc.).
The volume goes on to address environmental microbiology as it deals with the composition and physiology of microbial communities in the environment (soil, water, and air), including air pollution and bioremediation, microbiological control of agricultural enemies, and pathogens of agricultural important crop plants. The last section presents new advances on industrial microbiology and microbial biotechnology, both associated with the commercial exploitation of microorganisms for products or services, such as waste treatment and pollution control. The chapters explore the wide range of industrial microbial processes and products, including traditional fermented foods and beverages as well as the production of numerous chemical feedstock’s (primary and secondary metabolites and products for application in human and animal health), the provision of animal feed production, alternative energy sources, and biofertilizers production.
With contributions from a broad range of leading researchers, this book will be valuable to students, instructors, and researchers. In addition, microbiology professionals seeking recent advanced and innovative knowledge in agriculture will find this book helpful, serving as a reference source in microbiology research, processing, and product development.
Part I - Food Microbiology
. 1. Fermented Foods: An Overview
. 2. Fermented Foods: Recent Advances and Trends
. 3. Microbial Approaches in Fermentations for Production and Preservation of Different Food
. 4. Microbial Intoxication in Dairy Food Product
. 5. Microbial Spoilage in Milk and Milk Products: Potential Solution, Food Safety, and Health Issues
. 6. Lactic Acid Bacteria (LAB) Bacteriocins: An Ecological and Sustainable Biopreservative Approach to Improve the Safety and Shelf-Life of Foods
Part II - Soil Microbiology
. 7. Bio-fertilizers and PGPR for Evergreen Agriculture
Part III - Environmental Microbiology
. 8. VAM Fungi: Recent Advances in Crop Diseases Management
. 9. Significance of Microbial Bioagents in Sustainable Agro-Ecosystem: An Overview
Part IV - Industrial Microbiology and Microbial Biotechnology
. 10. Mass Production, Quality Control and Scope of Biofertilizers in India Harsha.
. 11. Microalgae: A Promising Feedstock as Source for Third Generation Renewable Energy
Date de parution : 08-2017
Ouvrage de 430 p.
Disponible chez l'éditeur (délai d'approvisionnement : 13 jours).
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