Microorganisms in Sustainable Agriculture, Food, and the Environment edited by Deepak Kumar Verma and Prem Prakash Srivastav

Chapter 1. Fermented Foods: An Overview
Chapter 2. Fermented Foods: Recent Advances and Trends
Chapter 3. Microbial Approaches in Fermentations for Production and Preservation of Different Foods
Chapter 4. Microbial Intoxication in Dairy Food Products
Chapter 5. Microbial Spoilage in Milk and Milk Products: Potential Solution, Food Safety, and Health Issues
Chapter 6. Lactic Acid Bacteria (Lab) Bacteriocins: An Ecological and Sustainable Biopreservative Approach to Improve the Safety and Shelf Life of Foods
Chapter 7. Biofertilizers and PGPR for Evergreen Agriculture
Chapter 8. VAM Fungi: Recent Advances in Crop Diseases Management
Chapter 9. Significance of Microbial Bioagents in Sustainable Agro-Ecosystem: An Overview
Chapter 10. Mass Production, Quality Control, and Scope of Biofertilizers in India
Chapter 11. Microalgae: A Promising Feedstock as Source for Third-Generation Renewable Energy

In agricultural education and research, the study of agricultural microbiology has undergone tremendous changes in the past few decades, leading to today's scientific farming that is a backbone of economy all over the globe. Microorganisms in Sustainable Agriculture, Food, and the Environment fills the need for a comprehensive volume on recent advances and innovations in microbiology. The book is divided into four main parts: food microbiology; soil microbiology; environmental microbiology, and industrial microbiology and microbial biotechnology.