1st Edition

Microbial Biotechnology in Horticulture, Vol. 3

Edited By R C Ray, O.P. Ward Copyright 2008

    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.

    Microbiology of Wine Making: Current Knowledge and Future Trends
    Tropical and Subtropical Fruit Fermented Beverages
    Fermentation and Processing of Coffee and Cocoa
    Microbial Pectinases: Application in Horticultural Industries
    Lignocellulose Biotechnology: Bioconversion and Cultivation of Edible Mushrooms
    Solid-state Fermentation and Value-added Utilization of Horticultural Processing Wastes
    Single Cell Protein from Horticultural and Related Food Processing Wastes; Medicinal Mushrooms
    Commercialization of Microbial Biotechnology in Horticulture: Summary Outlook of Achievements, Constraints and Prospects


    R C Ray