This book covers all aspects of probiotic bacteria and their metabolites, as well as their role and significance in human and animal health. Given the role of probiotic bacterial strains in the production of short chain fatty acids, butyrate etc probiotics may be considered as an alternative approach for the prevention or treatment of intestinal dysbiosis, cancers, cardiovascular diseases, hypertensions. Additionally, the significance of probiotics added in aquaculture systems for improving health, performance and growth of aquatic organisms has been highlighted. In this book, the multi-functional role of probiotics and their post-biotic metabolites in improving overall health status of man and animals, is discussed. It is a comprehensive compilation useful for researchers, academics, veterinarians and students in the field of microbiology, food technology and biotechnology.

This book presents the state of the art in biogas production using anaerobic digestion technology, with an emphasis on waste utilization/valorization. Offering a comprehensive reference guide to biogas production from different waste streams, it covers various aspects of anaerobic digestion technology from the basics, i.e., microbiological aspects to prominent parameters governing biogas production systems, as well as major principles of their operation, analysis, process control, and troubleshooting. Written and edited by internationally recognized experts in the field of biogas production from both academia and industry, it provides in-depth and cutting-edge information on central developments in the field. In addition, it discusses and reviews major issues affecting biogas production, including the type of feedstock, pretreatment techniques, production systems, design and fabrication of biogas plants, as well as biogas purification and upgrading technologies. 'Biogas: Fundamentals, Process, and Operation' also addresses the application of advanced environmental and energy evaluation tools including life cycle assessment (LCA), exergy, techno-economics, and modeling techniques. This book is intended for all researchers, practitioners and students who are interested in the current trends and future prospects of biogas production technologies.

The second edition of Microorganisms in Foods 7: Microbiological Testing in Food Safety Management updates and expands on information on the role of microbiological testing in modern food safety management systems. After helping the reader understand the often confusing statistical concepts underlying microbiological sampling, the second edition explores how risk assessment and risk management can be used to establish goals such as a "tolerable levels of risk," Appropriate Levels of Protection, Food Safety Objectives or Performance Objectives for use in controlling foodborne illness. Guidelines for establishing effective management systems for control of specific hazards in foods are also addressed, including new examples for pathogens and indicator organisms in powdered infant formula, Listeria monocytogenes in deli-meats, enterohemorrhagic Escherichia coli in leafy green vegetables, viruses in oysters and Campylobacter in poultry. In addition, a new chapter on application of sampling concept to microbiological methods, expanded chapters covering statistical process control, investigational sampling, environmental sampling, and alternative sampling schemes. The respective roles of industry and government are also explored, recognizing that it is through their collective actions that effective food safety systems are developed and verified. Understanding these systems and concepts can help countries determine whether imported foods were produced with an equivalent level of protection. Microorganisms in Foods 7 is intended for anyone using microbiological testing or setting microbiological criteria, whether for governmental food inspection and control, or industrial applications. It is also intended for those identifying the most effective use of microbiological testing in the food supply chain. For students in food science and technology, this book provides a wealth of information on food safety management principles used by government and industry, with many references for further study. The information was prepared by the International Commission on Microbiological Specifications for Foods (ICMSF). The ICMSF was formed in response to the need for internationally acceptable and authoritative decisions on microbiological limits for foods in international commerce. The current membership consists of fifteen food microbiologists from twelve countries, drawn from government, universities, and food processing and related industries.

When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertaking! I was not entirely alone in this, as in asking me to produce such a book the commissioning Editor, Mr George Olley of Elsevier Ap plied Science Publishers, had pictured a text of perhaps 300 pages, but on seeing my list of chapter titles realized that we were talking about a - chapter, two-volume work. We eventually decided to go ahead with it, and the result was more successful than either of us had dared to hope could be It was therefore with rather mixed emotions that I contemplated the case. a second edition at the suggestion of Blackie Press, who had taken over the title from Elsevier. On the one hand, I was naturally flattered that the book was considered important enough to justify a second edition. On the other hand, I was very well aware that the task would be even greater this time.

Prior to the advent of rapid DNA sequencing in the late 90s, students were taught in depth about the physiology and ecology of microorganisms. There was a generally good understanding about the biology of each organism and how it interacted with its environment. Since then, the focus of research has shifted towards an analysis of nucleic acid sequences to determine possible cellular biochemistry or phylogeny. A microbial genome can now be sequenced in a matter of hours, and with the help of a panoply of software programmes the inner workings of the organism can be probed in great detail. However, there is now so much detail that the student or researcher tends to lose any sense of the underlying biology of their study organism. Microbiology has almost become a branch of molecular biology, with the biology getting lost in the molecular detail. This novel text reverses that trend by cutting through the molecular information overload and placing the new sequence-derived information in the context of the natural history of the organism in question. Each concise chapter has a fascinating and different story to tell, focussing on one pathogen or group of closely related pathogens and highlighting a particularly interesting and/or unusual feature. The aim is to abstract the relevant molecular and genomic information, and then to show how it provides insights into the biology of the organism as a whole. Microbiology of Infectious Disease is aimed at undergraduates, graduates, and researchers in microbiology, microbial ecology, disease ecology, and related areas. It is intended as a supplemental text for students to provide them with a detailed overview of the biology and natural history of the microorganisms they will routinely encounter and the factors that influence their pathogenicity and infectivity.

Algae are some of the fastest growing organisms in the world, with up to 90% of their weight made up from carbohydrate, protein and oil. As well as these macromolecules, microalgae are also rich in other high-value compounds, such as vitamins, pigments, and biologically active compounds, All these compounds can be extracted for use by the cosmetics, pharmaceutical, nutraceutical, and food industries, and the algae itself can be used for feeding of livestock, in particular fish, where on-going research is dedicated to increasing the percentage of fish and shellfish feed not derived from fish meal. Microalgae are also applied to wastewater bioremediation and carbon capture from industrial flue gases, and can be used as organic fertilizer.

So far, only a few species of microalgae, including cyanobacteria, are under mass cultivation. The potential for expansion is enormous, considering the existing hundreds of thousands of species and subspecies, in which a large gene-pool offers a significant potential for many new producers.

Completely revised, updated and expanded, and with the inclusion of new Editor, Qiang Hu of Arizona State University, the second edition of this extremely important book contains 37 chapters. Nineteen of these chapters are written by new authors, introducing many advanced and emerging technologies and applications such as novel photobioreactors, mass cultivation of oil-bearing microalgae for biofuels, exploration of naturally occurring and genetically engineered microalgae as cell factories for high-value chemicals, and techno-economic analysis of microalgal mass culture. This excellent new edition also contains details of the biology and large-scale culture of several economically important and newly-exploited microalgae, including "Botryococcus," "Chlamydomonas, Nannochloropsis," "Nostoc," "Chlorella, Spirulina, " "Haematococcus," and "Dunaniella" species/strains.

Edited by Amos Richmond and Qiang Hu, each with a huge wealth of experience in microalgae, its culture, and biotechnology, and drawing together contributions from experts around the globe, this thorough and comprehensive new edition is an essential purchase for all those involved with microalgae, their culture, processing and use. Biotechnologists, bioengineers, phycologists, pharmaceutical, biofuel and fish-feed industry personnel and biological scientists and students will all find a vast amount of cutting-edge information within this Second Edition. Libraries in all universities where biological sciences, biotechnology and aquaculture are studied and taught should all have copies of this landmark new edition on their shelves.

New research, outbreaks of foodborne disease and changes to legislation mean that food microbiology research is constantly evolving. Advances in microbial food safety: Volume 1 summarises the key trends in this area for the food industry.
The book begins with an introductory chapter discussing food safety management systems from the past to the present day and looking to future directions. The book moves on to provide updates on specific pathogens including Salmonella, Listeria monocytogenes and Bacillus species. New developments in the area are explored with chapters on emerging parasites in food, advances in separation and concentration of microorganisms from food samples, new approaches in microbial pathogen detection, and an update on novel methods for pathogen control in livestock preharvest.
With its distinguished editor and international team of expert contributors, Advances in microbial food safety: Volume 1 is a standard reference for researchers, consultants and managers in the food industry responsible for food safety, analytical laboratories testing the safety of the food we eat, and researchers in academia working on food microbial safety.
Summarises new research, outbreaks of foodborne disease and changes to legislation in food microbiology researchExamines past, present and future food safety management systemsProvides updates on specific pathogens including Salmonella, Listeria monocytogenes and Bacillus species

Metagenomics to Bioremediation: Applications, Cutting Edge Tools, and Future Outlook provides detailed insight into metagenomics approaches to bioremediation in a comprehensive manner, thus enabling the analysis of microbial behavior at a community level under different environmental stresses during degradation and detoxification of environmental pollutants. The book summarizes each and all aspects of metagenomics applications to bioremediation, helping readers overcome the lack of updated information on advancement in microbial ecology dealing with pollution abatement. Users will find insight not only on the fundamentals of metagenomics and bioremediation, but also on recent trends and future expectations. This book will appeal to readers from diverse backgrounds in biology, chemistry and life sciences.

Today, local, state, and federal funding agencies have recognised the importance of the role the community plays in assuring a healthy population. As a result, these funding sources have mandated that the community which is primarily affected by these persistent public health issues, be present at the working table with academicians, researchers, public health practitioners, and policymakers so their "voice" may be heard and they may contribute to effective solutions. For sustainability purposes, we need to help these communities build their capacity to address the episodic, as well as the persistent, public health issues that affect their health. How do we, as public health professionals, do that? How do we learn the skills and principles necessary to establish partnerships with our communities? How do we then teach our community partners to continue to improve the health status of their neighbourhoods when the funding expires? This book explores this topic in greater detail.

Prions, probably the most fascinating proteins ever studied, have been in the spotlight for the last 30 years. However, their history is much older. Indeed, the symptoms of what are now known as prion diseases were first described in Europe in sheep in 1730 and called "scrapie" in England, "vertige" in France and "Traberkrankheit" in Germany. This book discusses the development of prions and their various diseases.

Microbes create medicines, filter waste water, and clean pollution. They give cheese funky flavors, wines complex aromas, and bread a nutty crumb. Life at the Edge of Sight is a stunning visual exploration of the inhabitants of an invisible world, from the pioneering findings of a seventeenth-century visionary to magnificent close-ups of the inner workings and cooperative communities of Earth's most prolific organisms. Using cutting-edge imaging technologies, Scott Chimileski and Roberto Kolter lead readers through breakthroughs and unresolved questions scientists hope microbes will answer soon. They explain how microbial studies have clarified the origins of life on Earth, guided thinking about possible life on other planets, unlocked evolutionary mechanisms, and helped explain the functioning of complex ecosystems. Microbes have been harnessed to increase crop yields and promote human health. But equally impressive, Life at the Edge of Sight opens a beautiful new frontier for readers to explore through words and images. We learn that there is more microbial biodiversity on a single frond of duckweed floating in a Delft canal than the diversity of plants and animals that biologists find in tropical rainforests. Colonies with millions of microbes can produce an array of pigments that put an artist's palette to shame. The microbial world is ancient and ever-changing, buried in fossils and driven by cellular reactions operating in quadrillionths of a second. All other organisms have evolved within this universe of microbes, yielding intricate beneficial symbioses. With two experts as guides, the invisible microbial world awaits in plain sight.

Endophytic Association: What, Why, and How focuses on the endophytic association of plants, how they have originated inside the host, their importance, and how they are beneficial for the environment, as well as humans. The book discusses how using endophytic microbes in agricultural fields can be enriched without impacting environment negatively, and how they can be utilized for pharmaceutical purposes, including bioremediation. It includes advanced and up-to-date information, as well as future directions for young researchers and scientists who are working in the field of agriculture, pharmaceuticals, bio nanotechnology and bioremediation of environmental contaminants for environmental protection and sustainable development.

The authors of this book discuss the most recent advancements in food microbiology research. Chapters include a review on the factors which help to choose the conditions that assure food microbial stability and contribute to food safety and quality; an examination of the prevalence of one of the most important food-borne pathogens, L. monocytogenes, particularly in fruits and vegetables; emerging bacteria detection methods in food and culture media using mass spectrometry (MS); detection techniques of Salmonella, of which infections from animal food play an important role in public health and particularly in food safety; and case studies of yeasts in fruit wine fermentations, which can have important implications for developing fruit wine and can contribute to an important advancements in any fermentation products.

New and expanded for its second edition, Environmental Microbiology: From Genomes to Biogeochemistry, Second Edition, is a timely update to a classic text filled with ideas, connections, and concepts that advance an in-depth understanding of this growing segment of microbiology. Core principles are highlighted with an emphasis on the logic of the science and new methods-driven discoveries. Numerous up-to-date examples and applications boxes provide tangible reinforcement of material covered. Study questions at the end of each chapter require students to utilize analytical and quantitative approaches, to define and defend arguments, and to apply microbiological paradigms to their personal interests. Essay assignments and related readings stimulate student inquiry and serve as focal points for teachers to launch classroom discussions. A companion website with downloadable artwork and answers to study questions is also available. Environmental Microbiology: From Genomes to Biogeochemistry, Second Edition, offers a coherent and comprehensive treatment of this dynamic, emerging field, building bridges between basic biology, evolution, genomics, ecology, biotechnology, climate change, and the environmental sciences.

Regularly reviewing the "state-of-the-art" developments in the antiviral drug research field, this latest volume spans the conceptual design and chemical synthesis of new antiviral compounds. It discusses their structure-activity relationship, mechanism and targets of action, pharmacological behavior, antiviral activity spectrum, and therapeutic potential for clinical use.

Microbial Symbionts: Functions and Molecular Interactions on Host focuses on microbial symbionts of plants, animals, insects and molecular methods in the identification of microbial symbionts. The book describes the molecular mechanism and interactions of symbiosis of microbiome in plants, animals and humans. It brings the latest techniques for identification, localization and functional characterization of host-associated microbes and explains the role/importance of microbial symbionts. This comprehensive reference covers a wide range of symbiotic microorganisms used for basic and advanced techniques associated with the isolation, characterization and identification of microbial symbiotic microorganisms and their functions and molecular interactions on the host. The book will also helps users plan and execute experiments with appropriate knowledge rather than experimental trial and error in a wide range of disciplines, including Microbiology, Biotechnology, Botany and Zoology.

This title provides an illuminating examination of the current state of xenotransplantation - grafting or transplanting organs or tissues between members of different species - and how it might move forward into the clinic. To be sure, this is a critical topic, as a major problem that remains worldwide is an inadequate supply of organs from deceased human donors, severely limiting the number of organ transplants that can be performed each year. Based on presentations given at a major conference on xenotransplantation, this title includes important views from many leading experts who were invited to present their data and opinions on how xenotransplantation can advance into the clinic. Attention was concentrated on pig kidney and heart transplantation as it is in regard to these organs that most progress has been made. Collectively, these chapters effectively highlight the many advantages of xenotransplantation to patients with end-stage organ failure, thereby encouraging the mapping of a concrete pathway to clinical xenotransplantation. The book is organized across 22 chapters, beginning with background information on clinical and experimental xenotransplantation. Following this are discussions addressing how pigs can be genetically engineered for their organs to be resistant to the human immune response through deletion of pig xenoantigens, and the insertion of 'protective' human transgenes. Subsequent chapters analyze complications that arise in practice, comparing allotransplant and xenotransplant rejection. The selection of the ideal patients for the first clinical trials is discussed. Finally, the book concludes with an analysis on the regulatory, economic, and social aspects of this research, including FDA perspectives and the sensitive, psychosocial factors regarding allotransplantation and xenotransplantation. A major and timely addition to the literature, Clinical Xenotransplantation will be of great interest to all researchers, physicians, and academics from other disciplines with an interest in xenotransplantation.

Sustainable Horticulture: Microbial Inoculants and Stress Interaction gives insights into the applications and formulations of microbial inoculants. In recent years, the optimum yields of horticultural plants largely influenced by rising global temperature, biotic stress (attack of pathogens) and abiotic stresses has created extra pressure for the horticulturalist to meet the need of optimum yield production for the burgeoning global population. However, the challenges of biotic and abiotic stress factors mitigated by traditional physical or chemicals methods include high application cost and adverse impact on quality limit the frequent use, hence the solutions in this book create new avenues for progress. This book covers those challenges and how microbial based bio inoculants are broadly used in horticulture to mitigate the challenges of biotic and abiotic stresses. It provides an important contribution on how to apply efficient beneficial microbes (microbial inoculants) for a sustainable society.

Through a long history of co-evolution, multicellular organisms form a complex of host cells plus many associated microorganism species. Consisting of algae, bacteria, archaea, fungi, protists and viruses, and collectively referred to as the microbiome, these microorganisms contribute to a range of important functions in their hosts, from nutrition, to behaviour and disease susceptibility. In this book, a diverse and international group of active researchers outline how multicellular organisms have become reliant on their microbiomes to function, and explore this vital interdependence across the breadth of soil, plant, animal and human hosts. They draw parallels and contrasts across hosts in different environments, and discuss how this invisible microbial ecosystem influences everything from the food we eat, to our health, to the correct functioning of ecosystems we depend on. This insightful read also pertinently encourages students and researchers in microbial ecology, ecology, and microbiology to consider how this interdependence may be key to mitigating environmental changes and developing microbial biotechnology to improve life on Earth.

This book provides comprehensive coverage of the theoretical developments and technological breakthroughs that have deepened our understanding of environmental pollution and human health, while also promoting a comprehensive strategy to address these problems. The respective chapters highlight groundbreaking concepts fueling the development of environmental chemistry and toxicology; revolutionary analytical and computational approaches providing novel insights into environmental health; and nature-inspired, innovative engineering solutions for tackling complex hazardous exposures. The book also features a forward-looking perspective on emerging environmental issues that call for new research and regulatory paradigms, laying the groundwork for future advances in the broad field of environmental chemistry and toxicology. Written by respected authorities in the field, A New Paradigm for Environmental Chemistry and Toxicology - From Concepts to Insights will offer an invaluable reference guide for concerned researchers and professional practitioners for years to come.

A scientific overview of the association of microbes with cheese, through the lens of select cheese varieties that result due to surface mold ripening, internal mold ripening, rind washing, cave aging, o surface smear rind development. Over the past decade, there has been explosive growth in the U.S. artisan cheese industry. The editor, Ms. Donnelly, was involved in developing a comprehensive education curriculum for those new to cheese making, which focused on the science of cheese, principally to promote cheese quality and safety. Many of the chapters in this book focus on aspects of that requisite knowledge. * Explains the process of transformation of milk to cheese and how sensory attributes of cheese are evaluated. * Provides an overview of cheese safety and regulations governing cheese making, both in the US and abroad, to ensure safety. * Explores how the tools of molecular biology provide new insights into the complexity of the microbial biodiversity of cheeses. * Examines the biodiversity of traditional cheeses as a result of traditional practices, and overviews research on the stability of the microbial consortium of select traditional cheese varieties. * Key text for cheese makers, scientists, students, and cheese enthusiasts who wish to expand their knowledge of cheeses and traditional foods. This title is published by the American Society of Microbiology Press and distributed by Taylor and Francis in rest of world territories.

Erythromycin producing bacteria Saccharopolyspora erythraea strain MTCC No. 1103 was purchased from MTCC, Chandigarh. Sporulation of this bacteria was done on Oat meal Agar medium at a temperature of about 30 C. Optimization of the fermentation conditions was performed with different parameter, like temperature, pH, time etc. Fermentative production of erythromycin gave best results with a temperature of 30 C at a pH of 7.5 in 5 days. Further research works are going on process optimization with shake flask & bioreactors

This is a solitary attempt to streamline all the possible information related to citrus nutrition, with emphasis on diagnosis and management of nutrient constraints, employing a variety of state-of-art techniques evolved globally over the years . While doing so care has been taken to include peripheral disciplines so that the discussion becomes more lively and authoritative. An entire array of exclusive subjects has been nicely portrayed with the help of latest data and photographs.