Agriculture and Food Production [1 ed.] 978-0-444-51030-3

Table of contents :
Content:
Preface
Pages v-vi
George G. Khachatourians, Dilip K. Arora

Editorial Board for volume 2
Page vii

Contributors
Pages xi-xii

Brewer's yeast: Genetics and biotechnology Original Research Article
Pages 1-17
JuliO Polaina

Genetic diversity of yeasts in wine production Original Research Article
Pages 19-44
Tahía Benítez, Antonio C. Codón

Fungal carotenoids Original Research Article
Pages 45-85
Carlos Echavarri-Erasun, Eric A. Johnson

Edible fungi: Biotechnological approaches Original Research Article
Pages 87-121
Raj D. Rai, O.P. Ahlawat

Single cell proteins from fungi and yeasts Original Research Article
Pages 123-149
U.O. Ugalde, J.I. Castrillo

Cereal fermentation by fungi Original Research Article
Pages 151-170
Cherl-Ho Lee, Sang Sun Lee

Mycotoxins contaminating cereal grain crops: Their occurrence and toxicity Original Research Article
Pages 171-196
Deepak Bhatnagar, Robert Brown, Kenneth Ehrlich, Thomas E. Cleveland

Emerging strategies to control fungal diseases in vegetables Original Research Article
Pages 197-217
Padma K. Pandey, Koshlendra K. Pandey

Biological control of postharvest diseases of fruits and vegetables Original Research Article
Pages 219-238
Ahmed El Ghaouth, Charles Wilson, Michael Wisniewski, Samir Droby, Joseph L. Smilanick, Lise Korsten

Biological weed control with pathogens: Search for candidates to applications Original Research Article
Pages 239-274
S.M. Boyetchko, E.N. Rosskopf, A.J. Caesar, R. Charudattan

Biotechnology of arbuscular mycorrhizas Original Research Article
Pages 275-310
Manuela Giovannetti, Luciano Avio

Arbuscular mycorrhizal fungi as biostimulants and bioprotectants of crops Original Research Article
Pages 311-340
L.J.C. Xavier, S.M. Boyetchko

Keyword index
Pages 341-347