Table of Contents
Table of Contents
Preface
Chapter 1. Industrial Microbiology and Biotechnology
(Shadia M. Abdel-Aziz, Microbial Chemistry Department, Genetic Engineering and Biotechnology Division, National Research Center, Dokki, Cairo, Egypt)
Chapter 2. Valuable Products from Microbes
(Sergio Sanchez and Arnold L. Demain, Departamento de Biología Molecular y Biotecnología, Instituto de Investigaciones
Biomédicas, Universidad Nacional Autónoma de México (UNAM), México D.F. México and others)
Chapter 3. Biotechnological Potential of Citrus Peels
(Diomi Mamma and Paul Christakopoulos, Biotechnology Laboratory, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, Zografou, Attica, Greece and others)
Chapter 4. Production of Fuel Ethanol from Cane Molasses
(Mohammed Fadel, Microbial Chemistry Dept., Genetic Engineering and Biotechnology Division, National Research Center, Dokki, Cairo, Egypt)
Chapter 5. <i>Neurospora crassa</i>: A Promising Candidate for Bioethanol Production from Lignocellulosic Biomass
(Ioannis Dogaris, Diomi Mamma and Dimitris Kekos, Biotechnology Laboratory, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, Athens, Greece)
Chapter 6. Microbial Chitinases: Manifestation and Prospective
(Sneha Jha, Chaitanya Kumar Jha, H. A. Modi and Meenu Saraf, Department of Life Sciences, University School of Science,
Gujarat University, Ahmedabad, Gujarat, India and others)
Chapter 7. Fungal Laccases: A Promising Eco-Friendly Approach for the Removal of Pharmaceutical Compounds
(Susana Rodríguez-Couto, CEIT, Unit of Environmental Engineering, Paseo Manuel de Lardizabal, San Sebastian, Spain and others)
Chapter 8. Inulinases
(Camelia Neagu, Oana Constantin and Gabriela Bahrim, Dunarea de Jos University, Faculty of Food Science and Engineering, Department of Food Science, Food Engineering and Food Biotechnology, Galati, Romania)
Chapter 9. Functional Foods: Health Benefits and Future Challenges
(Shadia M. Abdel-Aziz and Foukia E. Mouafi, National Research Center, Dokki, Cairo, Egypt)
Chapter 10. Probiotics Potentialities in Dairy and Non-Dairy Products
(Carlos Ricardo Soccol, Adenise Lorenci Woiciechowski, Luciana Porto de Souza Vandenberghe, Adriane Bianchi Pedroni Medeiros, Julio Cesar de Carvalho, Vanete Thomaz Soccol, Michele Rigon Spier, Luiz Alberto Junior Letti, Caroline Tiemi Yamaguishi, and Maria Rosa Prado
Federal University of Parana, Bioprocess Engineering and Biotechnology Department, Curitiba, Paraná, Brazil)
Chapter 11. Bacterial Survival Strategies and the Microbiological Safety of Food
(Shadia M. Abdel-Aziz, Microbial Chemistry Dept., Genetic Engineering and Biotechnology Division, National Research Center, Dokki, Cairo, Egypt)
Chapter 12. Diversity and Biopotential of Plant-Associated Endophytic Actinomycetes
(M. Gangwar, G. Pandove and Neelam Garg, Department of Microbiology, Punjab Agricultural University, Ludhiana, Punjab, India and others)
Chapter 13. Biosurfactant Production from Agro-Industrial By-Products and Wastes
(Atipan Saimmai and Suppasil Maneerat, Faculty of Agricultural Technology, Phuket Rajabhat University, Phuket, Thailand and others)
Chapter 14. Control of Corrosion Caused by Sulfate-Reducing Bacteria
(Ashraf M. El-Shamy, Physical Chemistry Department, National Research Centre, Cairo, Egypt)
Chapter 15. Production and Application of Siderophore
(Kyoung-Ja Kim and Young-Joon Yang, Dept. of Life Science and Biotechnology, University of Soonchunhyang, Korea and others)
Chapter 16. Versatile Biological Macromolecules: Chitin and Chitosan
(Neelam Garg and Sonu Rani Kashyap, Department of Microbiology, Faculty of Life Sciences, Kurukshetra University, Haryana, India)
Chapter 17. Development of Nanocompounds as Antimicrobial Agents
(Nayera A. Abdel-Wahed, Department of Chemistry of Natural and Microbial Products, Division of Pharmaceutical Industries, National Research Center, Cairo, Egypt)
Index
Reviews
To read the review, click here.– Dr. Ritu Mahajan, Department of Biotechnology, Kurukshetra University, India
