Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation, and Agriculture

Name: Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation, and Agriculture
Brand: Wiley-Blackwell
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Frans J. de Bruijn Hauke Smidt Luca S. Cocolin Michael Sauer David N. Dowling Linda Thomashow(Herausgeber*in)

Wiley-Blackwell (Verlag)

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Erschienen am 21. September 2022

592 Seiten

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Inhalt

Intro
Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation, and Agriculture
Contents
Preface
List of Contributors
Acknowledgments
Introduction
SECTION 1 Good Microbes in Medicine
CHAPTER 1 Modern Medicine Relies on the Help of Microorganisms - From Vaccine Production to Cancer Medication
1.1 Introduction: Good Microorganisms and Our Health
1.2 Bad Microorganisms: Epidemics Boosted Modern Medicine
1.3 Antimicrobial Peptides: A New Therapeutic Alternative to Antibiotics?
1.4 Microorganisms as Tools: Recombinant DNA Technology (rDNAT)
1.5 Vaccines: The Use of Microorganisms in the Frontline against Diseases
1.6 Anticancer Drugs: Many Ways to Fight Cancer with Good Microorganisms
1.7 Gene Therapy: The Future of Modern Medicine
1.8 Concluding Remarks and Perspectives
Acknowledgments
CHAPTER 2 How Nursing Mothers Protect Their Babies with Bifidobacteria
2.1 Bifidobacterium Species and Diversity
2.2 Human Milk Oligosaccharides
2.3 Bifidobacterial Metabolism
2.4 Benefits of Bifidobacterium
2.5 Global Distribution of Bifidobacterium
2.6 Supporting Persistent Bifidobacterium Populations
2.7 Summary
Acknowledgments
CHAPTER3 Gut Microbiome and the Immune System: Role in Vaccine Response
3.1 Immunology of Vaccines
3.1.1 Induction of Protective Immunity by Vaccination
3.1.2 Evolution of Vaccines
3.1.3 Vaccine Limitations
3.2 Gut Microbiome and the Immune System
3.2.1 Microbiome Development in Life
3.2.2 Host-microbe Interactions: Impact on Health
3.3 Microbiome and Vaccine Response
3.3.1 Mechanistic Studies in Animal Models
3.4 Role of the Microbiome in Vaccine Response in Human Studies
3.5 Conclusions and Future Perspectives
CHAPTER 4 Probiotics for Prevention or Treatment of Food Allergies
4.1 Introduction
4.2 Prevention of Food Allergy
4.3 Treatment of Food Allergy
4.3.1 Clinical Use of Probiotics in Food Immunotherapy
4.3.2 Preclinical Studies of the Effects of Probiotics for Treatment of Food Allergy
4.4 Conclusion
CHAPTER 5 COVID-19, Microbiota, and Probiotics
5.1 Introduction
5.2 Relationship between COVID-19 and the Microbiota
5.3 Respiratory Microbiota in Patients with COVID-19
5.4 Gut Microbiota in Patients with COVID-19
5.5 Probiotics and COVID-19
CHAPTER 6 Underarm Body Odor, the Microbiome, and Probiotic Treatment
6.1 Skin Structure and Function
6.2 Sweat
6.2.1 Sweat Glands
6.2.1.1 Eccrine Glands
6.2.1.2 Apocrine Glands
6.2.1.3 Apoeccrine Glands
6.2.1.4 Sebaceous Glands
6.3 Skin and Underarm Microbiome
6.4 Axillary Microbiome
6.5 Bromhidrosis Pathophysiology
6.5.1 Steroid-based Malodor
6.5.2 Long-chain Fatty Acids (LCFAs)
6.5.3 VFA-based Malodor
6.5.4 Thioalcohol-based Malodor
6.6 Methods to Treat Body Odor
6.6.1 Conventional Methods
6.6.1.1 Deodorants
6.6.1.2 Antiperspirants
6.6.1.3 Antibiotics
6.6.1.4 Medication
6.6.1.5 Botox
6.6.1.6 Surgery
6.6.2 Alternative Methods
6.6.2.1 Pre-, Pro-, and Postbiotics
6.6.2.2 Armpit Bacterial Transplant
6.6.2.3 Bacteriotherapy
6.7 Conclusions
Acknowledgments
CHAPTER 7 The Enigma of Prevotella copri
7.1 Introduction
7.2 Prevotella copri Physiology, Growth, and Metabolism
7.3 Prevotella copri, an Important Member of the Human Gut Microbiota
7.4 The Unexplored Diversity of Prevotella copri
CHAPTER 8 Future Perspectives of Probiotics and Prebiotics in Foods and Food Supplements
8.1 Introduction
8.2 Function of the GI Tract Microbiota
8.3 Modulating the GI Tract Microbiota to Improve Health
8.3.1 Modulating the GI Tract Microbiota with Probiotics
8.3.2 Criteria for a Microorganism to Be Classified as Probiotic
8.4 Modulating the GI Tract Microbiota with Prebiotics
8.5 Modulating the GI Tract Microbiota with Synbiotics
8.6 Future Perspectives
8.6.1 Next Generation Probiotics
8.6.2 Next Generation Prebiotics
Acknowledgments
SECTION 2 Good Microbes in Food Production
CHAPTER 9 Bioprotective Cultures and Bacteriocins for Food
9.1 Introduction
9.1.1 Food Safety Hazards
9.1.2 Bioprotection: Fermentation, Protective Cultures, and Bacteriocins
9.1.3 Fermented Foods
9.1.4 Protective Cultures
9.1.5 Bacteriocins
9.1.6 Bacteriocin Classification
9.2 Bioprotection of Milk and Dairy Products
9.2.1 Milk Products and Their Importance in Society
9.2.2 Spoilage and Food-borne Pathogenic Bacteria in Milk and Dairy Products
9.3 Fermented Dairy Products
9.4 Application of Bacteriocins and Their Protective Cultures in Milk and Dairy Products
9.5 Bioprotection of Meat and Meat Products
9.5.1 Meat and Meat Products and Their Importance in Society
9.5.2 Spoilage and Food-borne Pathogenic Bacteria in Meat and Meat Products
9.6 Fermented Meat Products
9.7 Application of Protective Cultures and Their Bacteriocins in Meat and Meat Products
9.8 Bioprotection of Fresh Fish and Fish Products
9.8.1 Fish and Fish Products and Their Importance in Society
9.8.2 Spoilage and Food-borne Pathogenic Bacteria in Fish and Fish Products
9.9 Fermented Fish Products
9.10 Application of Protective Cultures and Their Bacteriocins in Fish and Fish Products
9.11 Bioprotection of FruitS and Vegetables
9.11.1 Fruit and Vegetables and Their Importance in Society
9.11.2 Spoilage and Pathogenic Bacteria in Fruit and Vegetables
9.12 Fermented FruitS and Vegetables Products
9.13 Application of Protective Cultures and Their Bacteriocins in Fruit, Vegetables, and By-products
9.14 Regulatory Issues in Bioprotection
9.15 Conclusions
Acknowledgments
CHAPTER 10 Aromatic Yeasts: Revealing Their Flavor Potential in Food Fermentations
10.1 Introduction
10.2 Yeast Aroma in Alcoholic Beverages
10.2.1 Yeast: Saccharomyces and Non-Saccharomyces
10.2.2 Aromatic Precursors
10.2.3 Fermentative Aroma Compounds
10.3 Yeast Aroma in Foods from Animal Sources
10.3.1 Yeast: Debaryomyces and Kluyveromyces
10.3.2 Fermentation Aroma Compounds
10.4 Yeast Aroma in Other Fermentations
10.4.1 Vegetables
10.4.2 Traditional Fermentations
10.5 Final Remarks
Acknowledgments
CHAPTER 11 Beneficial Microbiota in Ethnic Fermented Foods and Beverages
11.1 Introduction
11.2 Ethnic Fermented Foods
11.3 Diversity of Beneficial Microorganisms in Ethnic Fermented Foods
11.3.1 Lactic Acid Bacteria
11.3.2 Non-Lactic Acid Bacteria
11.3.3 Yeasts
11.3.4 Filamentous Molds
11.3.5 Probiotic Strains from Ethnic Fermented Foods
11.3.6 Functional Profiles of Beneficial Microorganisms
11.4 Conclusion
CHAPTER 12 No Microbes, No Cheese
12.1 Cheese for Life: The History
12.2 The Technology
12.3 The Market
12.4 Microbes, Milk, and Cheese: A Long Lasting Threesome Love Affair
12.5 Raw Milk Cheese versus Pasteurized Milk Cheese: A Thoughtful Debate about Cheese Quality and Safety
12.6 Starter Cultures versus Non-starter Cultures, Alias, Sprinters versus Marathon Runners
12.7 Cheese Microbial Communities Thrive while Cheese Is Aging and Make a Fortune in Aroma, Flavor, Texture, and Color
12.8 Cheese Microbiota and Human Health: Myth or Reality?
12.9 Conclusions
CHAPTER 13 The Microbiome of Fermented Sausages
13.1 Introduction
13.2 The Microbiota of Fermented Sausages
13.3 The Importance of the Sausage's Mycobiota
13.4 Use of the Autochthonous Microbiome to Improve the Quality and Safety of Fermented Sausages
13.5 Conclusion
CHAPTER 14 The Sourdough Microbiota and Its Sensory and Nutritional Performances
14.1 Introduction
14.2 How the Sourdough Microbiota Is Assembled
14.2.1 House Microbiota
14.2.2 Flour
14.2.3 Water
14.2.4 Other Ingredients
14.3 Where and How to Use the Sourdough
14.3.1 Baked Goods and Flours
14.3.2 Conditions of Use
14.3.3 Microbiological and Biochemical Characteristics
14.4 Sourdough to Exploit the Potential of Non-conventional Flours
14.4.1 Legumes
14.4.2 Pseudo-cereals
14.4.3 Milling By-products
14.5 The Sensory Performances of Sourdough Baked Goods
14.6 The Nutritional Performances of Sourdough Baked Goods
14.6.1 Mineral Bioavailability
14.6.2 Dietary Fibers
14.6.3 Glycemic Index
14.6.4 Protein Digestibility
14.6.5 Degradation of Anti-nutritional Factors
14.7 Conclusions
CHAPTER 15 Beneficial Role of Microorganisms in Olives
15.1 Table Olives as Fermented Food
15.1.1 Microbiota of Fermented Olives
15.1.2 Microbial Starters in Olive Fermentation
15.2 Table Olives as Functional/Probiotic Food
15.2.1 Probiotic Microorganisms of Olives
15.2.2 Probiotic Microorganisms as Starters in Olive Fermentation
15.2.2.1 Non-olive Origin Probiotic Starters
15.2.2.2 Olive Origin Probiotic Starters
15.3 Conclusions
CHAPTER 16 The Functional and Nutritional Aspects of Cocobiota: Lactobacilli
16.1 Introduction
16.2 Characteristics of Liquorilactobacillus Cacaonum, Limosilactobacillus Fermentum, and Lactiplantibacillus Plantarum
16.2.1 Nutrition and Growth
16.2.2 Genetics
16.2.3 Metabolic Properties
16.2.4 Potential Food Application of Lactobacilli from Fermented Cocoa Pulp-bean Mass
16.2.5 Starter Cultures
16.2.6 Food Preservation Applications
16.2.7 Organoleptic Applications
16.2.8 Nutritional Applications
16.3 European Regulation of Food Cultures
16.3.1 Food Safety Assessment
16.4 Conclusions
CHAPTER 17 Microbiological Control as a Tool to Improve Wine Aroma and Quality
17.1 Introduction
17.2 Methods of Analysis: Classical and Molecular Methods
17.3 Grape Microbiome
17.4 Succession of Microorganisms during Alcoholic Fermentation
17.5 Microbial Interactions during Alcoholic Fermentation
17.6 Production of Aromas and Wine Quality
17.7 Conclusions
CHAPTER 18 Lambic Beer, A Unique Blend of Tradition and Good Microorganisms
18.1 Introduction
18.2 Lambic Beer, a Long-lasting Brew
18.3 A Unique Blend of Microorganisms
18.4 How Beer-spoiling Bacteria Can Be Wanted
18.5 Yeasts, More than a One-trick Pony
18.6 Conclusions
SECTION 3 Good Microbes in Biotechnology
CHAPTER 19 Microbiology and Bio-economy - Sustainability by Nature
19.1 Introduction
19.2 Economy, Employment, and Microbes - Some Numbers
19.3 Outlook into a Sustainable Future - Microbial Chemical Production as an Example
19.4 What Makes Microorganisms Useful for the Chemical Industry?
19.5 Metabolic Engineering Allows the Design of Microbial Cell Factories
19.6 From Plant to Microbe - Production of the Malaria Medication Artemisinin
19.7 Opening up the Chemical Space with the Tools of Synthetic Biology
19.8 Conclusions
CHAPTER 20 Role of Microorganisms in Environmental Remediation and Resource Recovery through Microbe-Based Technologies Having Major Potentials
20.1 Introduction
20.2 Microorganisms as Important Biological Entities in the Environment
20.2.1 Role of Microorganisms in Urgent Environmental Needs
20.2.1.1 Pollution Control
20.2.1.2 Carbon Sequestration
20.2.1.3 Biofuel Production
20.2.1.4 Biogas Production
20.2.1.5 Biofertilizer Production
20.2.1.6 Production of Single-cell Proteins
20.3 Different Microbial Technologies With High Potential For Environmental Exigencies
20.3.1 Omics Technologies
20.3.2 Nanobioremediation Technology
20.3.3 Electrobioremediation
20.3.4 Microbial Electrosynthesis for CO2 Sequestration
20.3.5 Microbial Fuel Cells (MFCs) for Electricity Generation
20.3.6 Microbial Electrolysis for Hydrogen Production
20.3.7 Consolidated Bioprocessing for Bioethanol Production
20.3.8 Microbial Technologies for Biogas Production
20.3.9 Bioaugmentation
20.3.10 Biogranulation
20.4 Conclusion
CHAPTER 21 Microbes Saving the World? How Microbial Carbon Dioxide Fixation Contributes to Storing Carbon in Goods of Our Daily Life
21.1 Introduction
21.2 Photoautrophic Microorganisms
21.2.1 Cultivation and Applications of Cyanobacteria and Microalgae
21.3 Chemoautotrophic Bacteria
21.3.1 Biotech Applications of Chemoautotrophs
21.4 Synthetic Biology: New-to-nature CO2 Fixation Pathways
CHAPTER 22 The Biodiesel Biorefinery: Opportunities and Challenges for Microbial Production of Fuels and Chemicals
22.1 The Concept of a Biorefinery
22.1.1 Biorefinery Concept for Biodiesel Production
22.1.2 Microorganisms as Feedstocks for Biodiesel Production
22.1.3 Microbial Upgrading of Waste Streams from Biodiesel Production
22.2 Higher Value Chemicals from Aerobic Glycerol Metabolism
22.2.1 Anaerobic Glycerol Metabolism for Industrial Chemical Production
22.2.1.1 Dehydration of Glycerol to Industrial Relevant Building Blocks
22.2.1.2 Microbial Glycerol Reduction for Chemical Production
22.3 Concluding Remarks
Acknowledgments
CHAPTER 23 The Good Fungus - About the Potential of Fungi for Our Future
23.1 Introduction
23.2 Fungal Biotechnology: The Origins
23.3 Fungi for Moving Forward - Biofuels
23.4 Fungal Enzymes to the Rescue for Sustainable Industries
23.5 Fungal Organic Acids: Jacks of All Trades
23.6 Fungal Metabolites - Weapons against Diseases
23.7 Fungal Products on Demand
23.8 "Green" Fungi for a Sustainable Future
23.9 Biocomputers and Life in Space: The Future of Fungal Biotechnology
23.10 Conclusions
Acknowledgments
CHAPTER 24 Microbes and Plastic - A Sustainable Duo for the Future
List of abbreviations
24.1 Introduction
24.2 Training Microbes - Gene Technology at Work
24.3 Plastics - Problem or Opportunity?
24.3.1 Plastic Upcycling
24.3.2 The Role of Microbes in Plastic Degradation
24.3.3 Plastic-Eating Microbes
24.3.4 Enzymes - Molecular Scissors for the Breakdown of Recalcitrant Polymers
24.4 Plastic Monomers Generated by Microbes
24.4.1 Polyethylene (PE)
24.4.2 Polyurethane (PU)
24.4.2.1 2,3-butanediol (2,3-BDO)
24.4.2.2 1,4-butanediol (1,4-BDO)
24.4.2.3 Adipic Acid (AA)
24.4.3 Polyethylene Terephthalate (PET)
24.4.3.1 Ethylene Glycol (EG)
24.4.3.2 Terephthalic Acid (TA)
24.4.4 Polystyrene (PS)
24.5 Microbe-made Plastics
24.5.1 Using Bacterial "Fat" as Plastic
24.5.2 Lactic Acid Plastic
24.6 Microbes Work More Precisely than Chemists
24.6.1 How Do You Make a Polymer from Lactic Acid?
24.6.2 Engineered Enzymes as Environmentally Friendly Catalysts
24.7 Microbial Products as Plasticizers (HAA)
24.8 Sugars and More for Plastic-like Applications
24.9 Conclusion
Acknowledgments
CHAPTER 25 Food Waste as a Valuable Carbon Source for Bioconversion - How Microbes do Miracles
25.1 Introduction
25.2 Biofertilizers
25.3 Bioenergy
25.3.1 Hydrolysis
25.3.2 Acidogenesis
25.3.3 Acetogenesis
25.3.4 Methanogenesis
25.3.5 Bio-products
25.3.6 Biochemicals
25.3.7 Bioplastics
25.3.8 Biosurfactants
25.3.9 Biocatalysts
25.4 Conclusions
SECTION 4 Good Microbes in Bio(phyto)remediation
CHAPTER 26 Microbial-based Bioremediation at a Global Scale: The Challenges and the Tools
26.1 Introduction
26.2 Bioremediation Beyond the Tipping Point
26.3 The Environmental Microbiome as a Global Catalyst
26.4 Designing Agents for Spreading New Traits through the Environmental Microbiome
26.5 Bacterial Chassis for Environmental Interventions
26.6 Inoculation of Newcomers in Existing Microbial Niches: No Piece of Cake
26.7 Programming Large-scale Horizontal Gene Transfer
26.8 Conclusion
Acknowledgments
CHAPTER 27 Ecopiling: Beneficial Soil Bacteria, Plants, and Optimized Soil Conditions for Enhanced Remediation of Hydrocarbon Polluted Soil
27.1 Introduction
27.2 Remediation of Hydrocarbons
27.3 Bioremediation
27.4 Biopiles
27.5 Phytoremediation
27.6 Rhizoremediation of Total Petroleum Hydrocarbons
27.7 Ecopiling
27.8 Conclusion
Acknowledgments
CHAPTER 28 Plant-Microbe Interactions in Environmental Restoration
28.1 Introduction to Plant-Microbe Interactions
28.2 Pollutants and Their Biodegradation
28.2.1 Persistent Organic Pollutants
28.2.2 Pollutants of Natural Origin
28.2.3 Biodegradation and Bioremediation
28.3 Catabolism versus Cometabolism
28.4 Secondary Plant Metabolite Hypothesis
28.4.1 SPM Hypothesis and the Degradation of PCBs
28.4.2 SPM Hypothesis and Other Pollutants as Examples
28.5 Conclusions
Acknowledgments
CHAPTER 29 Microbial Endophytes for Clean-up of Pollution
29.1 Introduction
29.2 Organic Pollutants
29.2.1 Background on Conventional Remediation and Phytoremediation of Common Organic Pollutants
29.2.2 Introduction to Endophyte-assisted Phytoremediation of Organic Pollutants
29.2.3 Endophyte-assisted Phytoremediation of TCE
29.2.4 Endophyte-assisted Phytoremediation of BTEX, PAHs, and Petroleum
29.2.5 Endophyte-assisted Phytoremediation of Herbicides and Pesticides
29.2.6 Endophyte-assisted Phytoremediation of More Recalcitrant Organic Pollutants
29.3 Inorganic Pollutants
29.3.1 Background of Inorganic Pollutants
29.3.2 Phytoremediation of Inorganic Pollutants
29.3.3 Endophytes for Enhanced Remediation of Inorganic Pollutants
29.4 Conclusions
CHAPTER 30 Metagenomics of Bacterial Consortia for the Bioremediation of Organic Pollutants
30.1 Introduction
30.2 Bacterial Consortia
30.2.1 Advantages and Limitations
30.3 Isolation from the Environment: Methods and Problems
30.3.1 Metagenomics
30.3.1.1 Targeted Metagenomics
30.3.1.2 Shotgun Metagenomics
30.4 Consortium-based Bioremediation: Case Studies
30.4.1 Petroleum Hydrocarbon Bioremediation
30.5 Aromatics Bioremediation
30.6 Prospects and Conclusions
Acknowledgments
CHAPTER 31 Soil Microbial Fuel Cells for Energy Harvesting and Bioremediation of Soil Contaminated with Organic Pollutants
31.1 Introduction to Soil Microbial Fuel Cells
31.2 Working Principle of SMFC
31.3 Key Factors Influencing the Performance
31.3.1 Electrode Material
31.3.2 Reactor Design
31.4 Soil Properties
31.5 SMFCs to Bioremediate Contaminated Soils
31.5.1 Petroleum Hydrocarbon
31.5.2 Pesticides
31.6 Conclusions and Future Perspective
CHAPTER 32 Biotechnology for the Management of Plastics and Microplastics
32.1 Introduction
32.2 Microplastics and Their Environmental Effects
32.3 Biotechnological Approaches to Management of Plastic Waste
32.3.1 Biodegradable Bioplastics for Circular Economy
32.3.2 Biodegradation of Synthetic Plastics
32.3.3 Biotechnology for Microplastics Management and Remediation
32.4 Conclusions
Acknowledgments
CHAPTER 33 Bio-electrochemical Systems for Monitoring and Enhancement of Groundwater Bioremediation
33.1 Introduction
33.2 Land/Groundwater Contamination and Remediation Design
33.2.1 In Situ Versus Ex Situ Methods
33.2.2 Active Versus Passive Methods
33.3 Sustainable Remediation
33.4 Verification of Remediation
33.5 Bio-electrochemical Systems
33.5.1 BES Hydrocarbon Remediation
33.5.1.1 BES Design and Remediation Technology
33.5.1.2 Scaling up BES Construction and Design
33.5.1.3 Pump and Treat BES (Ex Situ/Active Remediation Technology)
33.5.1.4 Biopile BES (Ex Situ/Active/Semi-Passive Remediation Technology)
33.5.1.5 Plume Biostimulation (In Situ Active/Semi-Passive Remediation Technology)
33.5.1.6 PRB BES (In Situ/Semi-Passive Remediation Technology)
33.5.1.7 Monitored Natural Attenuation BES - (In Situ/Passive Remediation Technology)
33.5.1.8 Monitoring the Microbe Geo-electric?
33.6 Conclusion
SECTION 5 Good Microbes in Agriculture
CHAPTER 34 Beneficial Microbes for Agriculture: From Discovery to Applications
34.1 Introduction
34.2 Beneficial Microbes Can Be Part of Microbiome Management Concepts
34.3 Beneficial Microbes Are Embedded in the Plant Microbiome: Facts and Problems
34.4 Concepts for Discovering and Capturing Novel Beneficial Microbes
34.4.1 Exploiting Novel Bio-resources for Discovering Beneficial Microbes
34.4.1.1 Wild Relatives - Exploiting The "Back to the Root" Concept
34.4.1.2 Suppressive Soils - Exploiting "Soil Immune Response"
34.4.2 Natural Systems - Harvesting the Best from Nature
34.4.3 Stressed Microbiomes - Exploiting the "Pathobiome" Concept
34.4.4 New Strategies for the Isolation and Cultivation of Beneficial Microbes
34.4.4.1 Cultivation and Isolation of Beneficial Microbes
34.4.5 Linking Cultivation-dependent and -independent Methods for Better Cultivation
34.4.6 Next Generation Physiology, Fingerprinting, and Cell Sorting
34.5 Concepts for Application of Beneficial Microbes
34.5.1 Designing Consortia - A Promising Alternative to Single Microbes?
34.6 Targeted Applications along the Food Supply Chain
34.7 The Vision and Future Challenges
34.8 Concluding Remarks
Acknowledgments
CHAPTER 35 Biological Control of Soilborne Plant Diseases
35.1 Introduction
35.2 Biological Control of Soilborne Pathogens, No Longer a Cottage Industry
35.3 The Holobiont: Functional Coordination of the Microbiome and Its Plant Host
35.4 Root Colonization: Breaching the Barrier
35.5 Host Immunity: Induced Systemic Resistance Links Roots and Foliar Tissues
35.6 Direct Antagonism of Pathogens: Microbial Warfare in the Rhizosphere
35.7 Chemical Warfare in the Rhizosphere
35.8 Antibiotics and the Sustainability of Wheat in the Pacific Northwest
35.9 Dual Control of Pathogens and Insects
35.10 Classic Biocontrol Agents: Bacillus
35.11 Perception and Response of Bacillus to Fungal and Bacterial Competitors
35.12 Streptomyces: "Plants' Best Friends"?
35.13 Endosphere Colonization and a Tripartite System Benefitting Pollinators
35.14 Biological Control: Safety and Ecosustainability
35.15 Closing Thoughts
Acknowledgments
CHAPTER 36 Classification, Discovery, and Microbial Basis of Disease-Suppressive Soils
36.1 Microbe-based Plant Defense of Roots
36.2 Definitions and Examples of Disease-suppressive Soils
36.3 General Suppression
36.4 Specific Disease Suppression
36.5 Microbial Basis of Specific Suppressive Soils
36.6 Concluding Remarks
CHAPTER 37 Biological Nitrogen Fixation
37.1 Introduction
37.2 Free-living Diazotrophs
37.3 Symbiotic Nitrogen-fixing Bacteria
37.4 Evolution and Taxonomy of Nitrogen-Fixing Organisms
37.5 Nodulation and Nitrogen Fixation
37.6 Inoculum Production
37.7 Application of Symbiotic Nitrogen Fixation in Agriculture
37.8 Economic, Social, and Environmental Implications
37.9 Conclusions
Acknowledgments
CHAPTER 38 A Primer on the Extraordinary Efficacy and Safety of Bacterial Insecticides Based on Bacillus Thuringiensis
38.1 Introduction
38.2 Summary of Bt Biology and Its Mode of Action
38.3 Summary of Earlier Studies on Bt Safety
38.4 Key Similarities and Differences between B. Thuringiensis and B. Cereus
38.5 Enterotoxins of B. Thuringiensis
38.6 Summary of Earlier Studies on Bt Safety
38.7 Safety of Bt Bacterial Insecticides to Humans
38.8 Safety and Non-target Effects of Bti Insecticides
38.9 Safety and Non-target Effects of Bt Crops
38.10 Summary and Conclusions
CHAPTER 39 Life of Microbes Inside the Plant: Beneficial Fungal Endophytes and Mycorrhizal Fungi
39.1 The Plant Microbiota
39.2 Fungal Endophytes of Plants
39.2.1 Epichloë spp.
39.2.2 Trichoderma spp.
39.2.3 Serendipita indica
39.2.4 Colletotrichum tofieldiae
39.3 Mycorrhizal Fungi: Ancient Allies of Plants
39.3.1 The AM Symbiosis: From the Origin to the Present
39.3.2 How to Establish a Mutualistic AM Relationship
39.3.3 Genetic Variation among the Partners Affects the Outcome of the Symbiosis
39.3.4 AM Translational Research: Pitfalls and Successes
39.4 Conclusions and Perspectives
Acknowledgments
CHAPTER 40 Aromatherapy: Improving Plant Health through Microbial Volatiles
40.1 Background
40.2 Microbial Volatiles Improving Plant Growth
40.3 Microbial Volatiles Inducing Systemic Resistance in Plants
40.4 Microbial Volatiles Directly Inhibiting Plant Pathogens
40.5 Application of Microbial Volatile Compounds
40.6 Conclusion
CHAPTER 41 Trichoderma for Biocontrol and Biostimulation - A Green Fungus Revolution in Agriculture
41.1 Modern Agriculture with Old Problems
41.2 Trichoderma Who's Who
41.3 In the Beginning - Trichoderma, a BCA of Plant Pathogens
41.4 Induced Resistance to Biotic Factors for Crop Protection
41.5 Induced Resistance to Abiotic Stress - Cultivation in Adverse Conditions
41.6 Biostimulation - Plant Growth Promotion and Increased Production
41.7 Plant Physiological Benefits - Improved Quality
41.8 Trichoderma Products in Agriculture
41.8.1 Agricultural Sustainability - Reducing the Disparity
41.8.2 A Promising Role for Trichoderma in Agricultural Development
41.9 Conclusions
Acknowledgments
CHAPTER 42 Companies and Organizations Active in Agriculture and Horticulture
42.1 Introduction
42.2 Examples of Important Microbes
42.2.1 Arbuscular Mycorrhizas
42.2.2 Bacillus
42.2.3 Bacillus thuringiensis
42.2.4 Nitrogen-fixing Bacteria
42.2.5 Phosphate-solubilizing Bacteria
42.2.6 Rhizobium rhizogenes
42.2.7 Trichoderma
42.2.8 Pseudomonas
42.3 Great Discoveries
42.3.1 "The Indiana Jones of Fungus Hunters"
42.3.2 From Volatiles in the Rain Forest to Rocket Fuel and Plant Protection in Desert Soil
42.3.3 Using Fungi to Adapt Plants to Climate Change
42.3.4 Agrobacterium Tumefaciens, the Natural Genetic Engineer
42.4 Efficient Translation of Fundamental Research to Industry
42.4.1 Nanjing Agricultural University
42.4.2 Grasslanz Technology Ltd
42.4.3 LLC Bisolbi-Inter
42.5 Examples of Companies Producing Microbes
42.6 Examples of Companies for Registration and Other Forms of Consultation
42.6.1 Requirements for Registration
42.6.2 Companies Specialized in Registration
42.6.3 Small General Consultation Firms
42.7 Acquisitions, Mergers, and Alliances
42.8 Organizations in Biocontrol Science
Acknowledgments
Index
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