Microorganisms in Sustainable Agriculture, Food, and the Environment

Cover -- Half Title -- Title -- Copyright -- Dedication -- ABOUT THE EDITORS -- Contents -- List of Contributors -- List of Abbreviations -- Preface -- PART I FOOD MICROBIOLOGY -- Chapter 1. Fermented Foods: An Overview -- Chapter 2. Fermented Foods: Recent Advances and Trends -- Chapter 3. Microbial Approaches in Fermentations for Production and Preservation of Different Foods -- Chapter 4. Microbial Intoxication in Dairy Food Products -- Chapter 5. Microbial Spoilage in Milk and Milk Products: Potential Solution, Food Safety, and Health Issues -- Chapter 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 -- Chapter 7. Biofertilizers and PGPR for Evergreen Agriculture -- PART III ENVIRONMENTAL MICROBIOLOGY -- Chapter 8. VAM Fungi: Recent Advances in Crop Diseases Management -- Chapter 9. Significance of Microbial Bioagents in Sustainable Agro-Ecosystem: An Overview -- PART IV INDUSTRIAL MICROBIOLOGY AND MICROBIAL BIOTECHNOLOGY -- Chapter 10. Mass Production, Quality Control, and Scope of Biofertilizers in India -- Chapter 11. Microalgae: A Promising Feedstock as Source for Third-Generation Renewable Energy -- Index