Microorganisms in sustainable agriculture, food, and the environment / editors: Deepak Kumar Verma, Prem Prakash Srivastav, PhD.

part PART I: FOOD MICROBIOLOGY -- chapter 1 Fermented Foods: An Overview / Ami Patel -- chapter 2 Fermented Foods: Recent Advances and Trends / Amrita Poonia -- chapter 3 Microbial Approaches in Fermentations for Production and Preservation of Different Foods -- chapter 4 Microbial Intoxication in Dairy Food Products / Alaa Kareem Niamah -- 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 PART II: SOIL MICROBIOLOGY -- chapter 7 Biofertilizers and PGPR for Evergreen Agriculture / Harsha N. Shelat -- part PART III: ENVIRONMENTAL MICROBIOLOGY -- chapter 8 VAM Fungi: Recent Advances in Crop Diseases Management / Rakesh Kumar -- chapter 9 Significance of Microbial Bioagents in Sustainable Agro-Ecosystem: An Overview -- part 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.

"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. The book is divided into four main parts: food microbiology; soil microbiology; environmental microbiology, and industrial microbiology and microbial biotechnology."--Provided by publisher.