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Fungal Biotechnology in Agricultural, Food, and Environmental Applications (Mycology Series, Volume 21)
Fungal Biotechnology in Agricultural, Food, and Environmental Applications
Contributions from 80 world-renowned authorities representing a broad international background lend Fungal Biotechnology in Agricultural, Food, and Environmental Applications first-class information on the biotechnological potential of entomopathogenic fungi and ergot alkaloids, applications of Trichoderma in disease control, and the development of mycoherbicides. Additional topics include fungal control of nematodes, control of plant disease by arbuscular mycorrhizal fungi, strategies for controlling vegetable and fruit crops, molecular biology tactics with mycotoxigenic fungi and the development of biofungicides, production of edible fungi, fermented foods, and high-value products like mycoprotein.
Reference observes the diverse beneficial and harmful roles of fungi as mycorrhiza, endophytes, phytopathogens, entomopathogens, biocontrol agents, plant growth promoters, or simple saprophytes. Topics include the use of fungi in fermented foods and tools for identifying fungal infection in agricultural products. For students and professionals.
Rating: 2.9 | Added on: 23 Jan 2007