The application of microbial biotechnology to horticulture is of great importance, because it has the potential to increase productivity, to enhance quality and shelf-life of the produce and to develop novel techniques in food processing and for conversion of horticultural wastes into renewal energy sources. In addition, a wide array of scientific activities and resulting associated products, including biofertilizers, biological N2-fixation, microbial pesticides and microbial bio-control agents against plant pathogens focus at the interface between applied microbiology and horticulture. This volume attempts to highlight some of the significant aspects of the subjects. Volume 2 of this book will highlight subjects like food biotechnology, coffee and cocoa fermentation, applications of microbial enzymes in food processing, single cell protein and wine biotechnology among others.
Table of Contents
Microbial Biotechnology in Horticulture An Overview; Utilization of Arbuscular Mycorrhizal Fungi in Horticulture; Nitrogen (N2) Fixation in Vegetable Legumes: Biotechnological Perspectives; Microbial Control of Plant Pathogens of Horticultural Crops An Overview; Biological Control of Plant Diseases by Natural and Genetically Engineered Fluorescent Pseudomonas spp.; Microbial Control of Postharvest Diseases of Fruits and Vegetables: Current Concepts and Future Outlook; Bacillus thuringiensis Use in Horticulture: A Molecular Perspective; Microbiology of Potatoes and Potato Products; Microbiology of Fresh and Minimally Processed Vegetables; Microbial Technology of Fermented Vegetables; Post Harvest Microbial Biotechnology of Tropical Root and Tuber Crops; Cassava Fermentation in Latin America: Fermented Starch; Microbial Starch Converting Enzymes of the a-Amylase Family; Mushroom: Production, Disease, Management and Processing; Production of Renewable Energy from Agricultural and Horticultural Substrates and Wastes