Microorganisms in Sustainable Agriculture Food, and the Environment

In agricultural education and research, the study of agricultural microbiology has undergone tremendous changes in the past few decades, leading to today’s scientific farming that is a backbone of economy all over the globe. Microorganisms in Sustainable  Agriculture, Food, and the Environment fills the need for a comprehensive volume on recent advances and innovations in microbiology.

  • Microbiology of Food, including Spoilage, Fermentation and Probiotics
  • Foodborne Pathogens: Microbiology and Molecular Biology
  • Bacillus cereus, Clostridium, Shigella, Salmonella, Listeria monocytogenes, Campylobacter, Staphylococcus aureus, Vibrio spp., Yersinia enterocolitica
  • Microorganisms and Mobilization of Nutrients for Plant Growth
  • Management of Pathogens, Pests and Weeds through Microorganisms
  • New Strategies in Bioconversion
  • Microbiology of Agricultural Systems

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