Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation, and Agriculture Discover the positive and helpful contributions made by microorganisms to various areas of human health, food preservation and production, biotechnology, industry, environmental clean-up and sustainable agriculture.
In Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation, and Agriculture, a team of distinguished researchers delivers a comprehensive and eye-opening look at the positive side of bacteria and other microbes. The book explores the important and positive roles played by microorganisms.
Divided into five sections, Good Microbes examines the use of microorganisms and the microbiome in human health, food production, industrial use, bioremediation, and sustainable agriculture. Coverage spans from food allergies, skin disorders, microbial food preservation and fermentation of various beverages and food products, and from an ethical point of view to the beneficial use of microbes in biotechnology, industry, bioeconomy, environmental remediation such as resource recovery, microbial-based environmental clean-up, plant-microbe interactions in biorestauration, biological control of plant diseases, and biological nitrogen fixation.
- Provides basic knowledge on bacterial biology, biochemistry, genetics, and genomics of beneficial microbes
- Includes practical discussions of microbial biotechnology, including the contribution of microbial biotechnology to sustainable development goals
- Features a comprehensive introduction and extensive index to facilitate the search for key terms.
Perfect for scientists, researchers and anyone with an interest in beneficial microbes, Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation, and Agriculture is also an indispensable resource for microbiology graduate students, applied microbiologists and policy makers.
Frans J. de Bruijn, PhD, was Director of the Laboratory for Plant-Microbe Interactions and Environment, a mixed INRAE/CNRS research facility with about 100 scientists and support staff in Toulouse, France. He is presently Director of Recherche DR1 and editor of multiple books on a variety of topics.
Hauke Smidt, PhD, is a member of the management team at the National BE-Basic Program and Senior Scientist and Theme Council member at TI Food & Nutrition.
Luca S. Cocolin, PhD, is Full Professor in the Department of Agricultural, Forest, and Food Sciences at the University of Torino, Italy.
Michael Sauer, PhD, is Assistant Professor at the Department of Biotechnology of BOKU - University of Natural Resources and Life Sciences in Vienna, Australia.
David Dowling, PhD, co-founded MicroGen Biotechnology Limited and is the Head of the Faculty of Science at the Institute of Technology Carlow.
Linda Thomashow, PhD, is a Research Geneticist at the USDA Agricultural Research Service's Wheat Health, Genetics and Quality Research Unit and Professor in Plant Pathology and Molecular Plant Sciences at Washington State University, USA.
