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Fungi and microbes have predominant influence in our lives. They are directly or indirectly involved in generating the food we eat and drink, besides providing life saving pharmaceutical products, including the sources of enzymes. They play a vital role in recycling of organic matter and several ecological processes. Both fungi and microbes have contributed several billion dollars worth of technological products. For instance: yeast is used in brewing and bakery, Lactobacillus ferments milk to yoghurt and a number of edible mushrooms are rich in nutrients besides possessing many medicinal properties. Bacteria and fungi serve as key organisms in understanding life processes, genetic engineering and as experimental organisms. Therefore, it is necessary to study the biology and biotechnology of these organisms. It is a humble attempt of the authors to make the readers understand the biology and biotechnology of fungi and microbes in a simpler way and also to communicate the recent developments.
A. MYCOLOGY
1. The Fungi
2. History of Mycology
3. General Characters of Fungi
4. International Code of Nomenclature for Algae, Fungi and Plants; Taxonomy of Fungi
5. Zoosporic Fungi (Chytridiomycota: Kingdom-Stramenopila)
6. Zygomycota
7. Ascomycota
8. Basidiomycota
9. Anamorphic Fungi
10. Glomeromycota
11. Myxomycota
B. CURRENT TOPICS OF IMPORTANCE
12. Phylogeny, Evolution and Origin of Fungi
13. Biodiversity and Biotechnology of Fungi
14. Aeromycology
15. General accounts of Plant Diseases caused by Fungi and their Control
16. Endophytic Fungi – Some Glimpses
17. Fungal Ecology
18. Fungal Genetics - General Account
19. Diversity and Conservation of Fungi
20. Lichens - Structure, Reproduction, Ecological & Economic Importance
21. Mushroom – Cultivation and Application
22. Mycorrhiza
23. Sexual Reproduction of Fungi – Recent Trends
24. Fungi in Miscellaneous Substrates
25. Entomogenous Fungi
26. Mycotoxigenic Fungi – Mycotoxins
27. Interaction of Fungi with Higher Plants – Some Paleobotanical Glimpses
28. Keratinophilic Fungi – General Account
29. Mycological Methods - Collection, Observation and Isolation
C. MICROBIOLOGY
30. The Living Kingdom
31. Historical Developments in Microbiology
32. Microscopy
33. Bacteria
34. Viruses
35. Other Microorganisms
36. Diseases Caused by Bacteria and other Prokaryotes
37. Diversity and Conservation of Microorganisms
38. Molecular Methods for the Analysis of Microbial Communities
39. Some Aspect of Applied Microbiology
40. Life Cycles in Microbes and Fungi
Glossary, Selected References
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