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Home Books Botany Applied Microbiology (Agriculture, Environmental, Food and Industrial Microbiology)

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Blurb

The book Applied Microbiology is written focusing on core syllabus of states of India. The content of the subject is simple and lucid with suitable example, and neat diagrams. The book is also useful to students of biotechnology and pharmacy. The book has a part of agriculture microbiology, which deals with soil structure, function in plant growth and development, and plant diseases and management. The part on Environmental microbiology covers the role of microorganisms, their importance in food safety and food production. The final part of the book deals in importance of microorganisms in production of chemicals and medicines needed for man. The contents are updated to make the students aware of the recent developments and acquire knowledge of allied subjects in capsule form. The review questions and further readings are also provided for self assessment and knowledge.

Part A – Agriculture Microbiology
1 Characteristics of soils and soil microorganisms
2 Plant-microbe interaction
2.1. Introduction
2.2. Rhizosphere
2.3. Phyllosphere
2.4. Caulosphere
2.5. Carposphere
2.6. Geminsphere
2.7. Plant growth promoting microorganisms
3 Biology of nitrogen fixation
4 Biofertilizers
5 Plant diseases
5.1. Infection and pathogen establishment
5.2. Establishment of Pathogen
5.3 Role of Enzymes and Toxins
5.4 Pathogen Toxins or Toxins Secreted by Pathogens
6 Plant Diseases caused by Fungi
7 Plant Diseases caused by Bacteria
8 Plant Diseases caused by Viruses
9 Principles of plant disease control
10 Biological control of plant diseases
11 Microbial Insecticides
Part B – Environmental Microbiology
12 Microorganisms of water
13 Biogeochemical cycling
14 Microbial interaction-mutualism, commensalism, antagonism, competition, parasitism, predation
15 Sewage water treatment
16 Biodegradation of environmental pollutants
17 Solid waste disposal
18 Microbiology of air
Part C – Food Microbiology
19 Microorganisms associated with foods
20 Microbial spoilage of foodsfruits and vegetables,
meat, fish and canned food
21 Food-borne diseases
22 Food preservation
23 Fermentation of milk and its products
24 Food fermentations
24.1. SCP, Single Cell Protein
24.2. Edible mushrooms
- 25 Cheese and Probiotics
Part D – Industrial Microbiology
26 Fermentation
26.1 Fermentation technology
26.2. Anaerobic fermentation
26.3. Aerobic Fermentation
26.4. Solid state (Substrate) Fermentation
26.5. Screening for Industrial Microorganisms
26.6. Microorgansims of Industrial importance
26.7. Downstream process
26.8. General Pattern of Recovery Process
26.9 Alcoholsethyl alcohol
26.10 Bakery productsBread
26.11 BeveragesBeer
26.12 Organic acidscitric acid
26.13 Amino acidsL-glutamic acid
26.14 Antibolicspenicillin
26.15 Vitamincyanocobalamin (Vit. B12)
26.16 Enzymesamylases
26.17 BiofuelsBiogas (Methane)
Further Readings