Contents: Vol. I. Foreword. Preface.
1. Microbial technologies commercial utilization.
2. Brewing process of beer.
3. Fermentation process of grape juice for wine production.
4. Pectic enzymes on clarification of wines.
5. Vinegar fermentation and production.
6. Production of lactic acid and lactic acid fermentation of food products.
7. Production of amino acids.
8. Preparation of cheese.
9. Microbial pectic enzymes clarification of fruit juice.
10. Fungal and bacterial cellulases.
11. Microbiological issues in food products sanitation.
12. Food-borne microbes and food poisoning.
13. Antagonistic microorganisms and antibiotics.
14. Important antibiotics and their applications.
15. Production of penicillin.
16. Production of streptomycin.
17. Mechanism and systemic mode of action of antibiotics in plants.
18. Biomass production of Spirulina.
19. Biological products and bioactive compounds from algae.
20. Biological role of algae in waste water treatment.
21. Biogas technology.
22. Biogas plants for organic farming.
23. Production technology of paddy straw mushroom.
24. Microbial process in
Comment
Save
