Text book microbiology (49 Ergebnisse)

Zustand: New. pp. 339.

Zustand: Poor. Library Label on Front CoverThis book has hardback covers.Ex-library,With usual stamps and markings,In poor condition, suitable as a reading copy.No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1100grams, ISBN.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New. pp. viii + 541 Figures.

Zustand: New. pp. xvi + 751 Figures, Illus.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New. pp. 178.

Zustand: New. In English.

Paperback. Zustand: Brand New. 98 pages. 8.50x0.20x11.00 inches. In Stock.

8° Leinen. Zustand: Sehr gut. Third edition revised and enlarged .. 1043 Seiten : mit Abbildungen : Grüner Leinen Einband mit goldgeprägtem Rückentitel; Einband berieben; Kapitale und Kanten bestoßen; Papier innen leicht - auf den ersten sowie letzten Seiten etwas fleckig - alters- und papierbedingt nachgedunkelt und noch sehr gut MIG-29-01B Sprache: Englisch Gewicht in Gramm: 1152.…

Zustand: New. pp. xxiii + 572.

Zustand: New. pp. x + 446 Figures.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New. In English.

Zustand: New. In English.

Zustand: New.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New. In English.

Zustand: New.

Zustand: New. pp. 607.

Zustand: New. In English.

Zustand: New.

Zustand: New. In English.

Paperback. Zustand: As New. New. Contents Vol. I. Foreword. Preface. 1. Microbial technologies commercial utilization. 2. Brewing process of beer. 3. Fermentation process of grape juice for wine production. 4. Pectic enzymes on clarification of wines. 5. Vinegar fermentation and production. 6. Production of lactic acid and lactic acid fermentation of food products. 7. Production of amino acids. 8. Preparation of cheese. 9. Microbial pectic enzymes clarification of fruit juice. 10. Fungal and bacterial cellulases. 11. Microbiological issues in food products sanitation. 12. Food borne microbes and food poisoning. 13. Antagonistic microorganisms and antibiotics. 14. Important antibiotics and their applications. 15. Production of penicillin. 16. Production of streptomycin. 17. Mechanism and systemic mode of action of antibiotics in plants. 18. Biomass production of Spirulina. 19. Biological products and bioactive compounds from algae. 20. Biological role of algae in waste water treatment. 21. Biogas technology. 22. Biogas plants for organic farming. 23. Production technology of paddy straw mushroom. 24. Microbial process in mushroom production. 25. Biosynthesis of cellulose and bioconversion of cellulosic wastes. 26. Management of soil by sustainable utilization of resources. 27. Biological resources and their potential. 28. Earthworms and their role in vermicomposting. 29. Bio remediation. 30. Phyto remediation. 31. Bioleaching by microbial process. Vol. II. Foreword. Preface. 1. Integrated nutrient management approach in wetland rice ecosystem. 2. Azotobacter biofertilizers technology and quality control. 3. Azospirillum biofertilizer technology and quality control. 4. Rhizobial biofertilizer for leguminous crops. 5. Rhizobium inoculant production and quality control. 6. Symbiotic nitrogen fixation in stem nodulating sesbania rostrata. 7. Paranodulation and endophytic nitrogen fixation in rice by the association of azorhizobium caulinodans. 8. Cyanobacterial biofertilizer and quality control. 9. Symbiotic association of N2 fixing Anabaena azollae in azolla. 10. Status of inoculant production and quality control. 11. Integrated Pest Management (IPM). 12. Bacillus thuringiensis a potential biocontrol agent for pest(s) control. 13. Bio control agents and biopesticides in IPM technology for sustainable crop production. 14. Role of bacteria and actinomycetes in biological control of pests and diseases. 15. Mode of entry of microbial pathogens on insect pests and their mechanism of control. 16. Biological fertilizers biopesticides and their quality control in vegetable production. 17. Environmental impact of pesticides in agro ecosystem. 18. Microbial technologies in human welfare. Microbiology has become increasingly useful to common people. It has strongly emerged as one of the most important branches in biological sciences. In today's scientific scenario microbiology is the basic and fundamental foundation for strong emergence of modern applied microbiology as well as biotechnology. A Text Book of Applied Microbiology Vol. 1 and Vol. 2 is primarily focused on applied aspects of microbiology for the benefit of P.G. students and research scholars. Volume 1 covers largely on brewing process of beer production of wines vinegar lactic acids amino acids production of cheese penicillin streptomycin sulphate antibiotics production and use of protein rich Spirulina bio active compounds from algae edible mushrooms production of biogas bacterial and fungal cellulases clarification of grape juice food contamination and toxins etc. Volume 2 covers major ways on biological fertilizers for crop production. Soil is a living system in the presence of millions of microorganisms and play a substantial role in decomposition of crop residues and organic matter in soil and also involved in the transformation of nutrients as well as uptake of nutrients due to their presence in the rhizosphere region and their colonization in the rhizoplane is critical for transfer of nutrients in many c. …

Contents Preface Foreword 1 Introduction 2 History of industrial microbiology 3 Stages of industrial processes 4 Industrial production of various metabolites 5 Microbiology of food industries 6 Waste management 7 Bioremediation References The foremost speciality of this book is the usage of simple language with appropriate in llustrations for the benefit of the students community It covers almost all the major topics of Industrial Microbiology The introduction chapter clearly explains the outline of IM The history of IM is necessary for the stepwise achievements and discoveries in this field It is nicely elaborated by quoting from Anton Von Leewenhoek to Alexander Fleming The third chapter explains the two major stages of industrial processes and various methods used in these stages It explains in detail about the various components of fermentation Chapter 4 is the important part which covers the industrial production of primary and secondary metabolites This includes pharmaceutical products organic acids enzymes solvents vitamins pigments SCP biofuels recombinant proteins and vaccines Chapter 5 explores about the microbiology of food industries which comprises beverage industry dairy industry cereal products vegetable fermentation canning industry food poisoning food preservation and HACCP The sixth chapter deals with waste management systems which includes both solid and liquid waste disposal with proper illustrations Chapter 6 covers the outline of various recent bioremediation methods along with merits and flaws of each method In nutshell this book is informative and user friendly especially for students jacket 188 pp.…

Zustand: New. In English.

Hardcover. Zustand: Good. Hardback. No dust jacket.

Taschenbuch. Zustand: Neu. Neuware - This book provides a comprehensive introduction to microbiology and the study of pathogenic micro-organisms. It is an essential resource for medical students and health professionals who need to understand the nature and behavior of disease-causing micro-organisms.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the 'public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…