Microbial Biotechnology in Horticulture
Volume 1
edited by Ramesh C. Ray

Microbial Biotechnology in Horticulturepresents emerging biotechnological approaches, which provide in-depth accounts of approaches to improving horticultural production and value added processing of the produces and crop residues. It also addressesnatural resource conservation and environmental protection issues.

Microbial Biotechnology in Horticulture covers the following:

• the scope of microbial biotechnology in horticulture
• applications of arbuscular mycorrhizal fungi in horticulture
• rhizobial N₂-fixation in vegetable legumes
• microbial control of preharvest plant diseases
• post harvest disease control by yeasts and bacteria
• and much more!

Contents

1. Microbial Biotechnology in Horticulture
2. Utilization of Arbuscular Mycorrhizal Fungi in Horticulture
3. Nitrogen (N2) Fixation in Vegetable Legumes: Biotechnological Perspectives
4. Microbial Control of Plant Pathogens of Horticultural Crops
5. Biological Control of Plant Diseases by Natural and Genetically Engineered Fluorescent Pseudomonas spp.
6. Microbial Control of Postharvest Diseases of Fruits and Vegetables
7. Bacillus thuringiensis Use in Horticulture: A Molecular Perspective
8. Microbiology of Potatoes and Potato Products
9. Microbiology of Fresh and Minimally Processed Vegetables
10. Microbial Technology of Fermented Vegetables
11. Post Harvest Microbial Biotechnology of Tropical Root and Tuber Crops
12. Cassava Fermentation in Latin America: Fermented Starch and Flour
13. Microbial Starch Converting Enzymes of the a-Amylase Family
14. Mushroom: Production, Disease, Management and Processing
15. Production of Renewable Energy from Agricultural and Horticultural Substrates and Wastes

Index

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