The challenges to meet the food requirement of the burgeoning population and stabilized productivity of agriculture lands can only be met by a second green revolution.
This text provides information on advances in microbiology, covering such topics as: the role of norsolorinic acid in aflatoxin research; flavour compounds in cheese; the role of micro-organisms in soy sauce production; and gene transfer among bacteria in natural environments.
Discusses various advances in applied microbiology, including: production of acetic acid by Clostridium thermoaceticum; marine microorganisms as a source of new natural products; and stereoselective biotransformations for synthesis of some pharmaceutical intermediates.
Volume 40 contains state-of-the-art, comprehensive reviews about applied microbiology, biotechnology, and microbial ecology, including a two-part review on "e;Challenges in Commercial Biotechnology"e; by Dr.
This book provides an in-depth yet concise overview of the most common and emerging protozoa that cause diseases in both farm animals and companion animals.
