Applied Microbiology

(Agriculture, Environmental, Food and Industrial Microbiology)

S.M. Reddy S. Girisham Department of Microbiology Kakatiya University.

G. Narendra Babu Former Associate Professor SRR Govt college Karimnagar.

B. Vijaypal Reddy Govt. Degree College, Parkal, Warangal, AP.

Published by SCIENTIFIC PUBLISHERS (INDIA)

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Preface

Microbiology, like many other science based disciplines has advanced rapidly and has made in roads to different areas of man. The activities of these microbes influencing directly or indirectly the human activities. With the exploration of knowledge on microorganisms, reniasance in Biology has been taken place leading to exploitation of microorganisms in every field for welfare of mankind. Microorganisms which are just like double edge sword can be either suicidal or savery of mankind. These organism play an important role in the bioword. With increasing understanding of microbial world, man is able to mold these harness organisms for the benefit of mankind. The present book is framed highlight some of areas where they are immensely important. The subject is based on the course curriculum of different universities on applied microbiology is discussed at undergraduate level. The subject matter is presented in simple and lucid way keeping the view of beginner of the subject. The text is fully illustrated with neat diagrams and data is presented in precise form in tables to make the subject more understanding. At the end of each chapter review question are given for self assessment. In the end suggested readings are provided for the benefit of students knowing more about the subject. The authors will be happy to receive valuable opinion which will go a long way for further improvement of the book.

The authors are highly grateful to all the persons directly and indirectly in shaping the book in the present form. We also thank those who permitted us to use their material. Authors are highly thankful to Mr. Brijesh Gupta and M/s. Galgotia Publications for the neat get up and timely publication of the book.

Warangal, AP. Authors

Contents

Part A – Agriculture Microbiology

Chapter – 1 Characteristics of soils and soil microorganisms 1

Chapter – 2 Plant-microbe interaction 14 2.1. Introduction

2.2. Rhizosphere 2.3. Phyllosphere 2.4. Caulosphere 2.5. Carposphere 2.6. Geminsphere 2.7. Plant growth promoting microorganisms

14142021212222

Chapter – 3 Biology of nitrogen fixation 32

Chapter – 4 Biofertilizers 45

Chapter – 5 Plant diseases 57 5.1. Infection and pathogen establishment 57 5.2. Establishment of Pathogen 62 5.3 Role of Enzymes and Toxins 63 5.4 Pathogen Toxins or Toxins Secreted by Pathogens 70

Chapter – 6 Plant Diseases caused by Fungi 73

Chapter – 7 Plant Diseases caused by Bacteria 105

Chapter – 8 Plant Diseases caused by Viruses 114

Chapter – 9 Principles of plant disease control 120

Chapter – 10 Biological control of plant diseases 137

Chapter – 11 Microbial Insecticides

148

vi Applied Microbiology

Part – B Environmental Microbiology

Chapter – 12 Microorganisms of water 170

Chapter – 13 Biogeochemical cycling 181

Chapter – 14 Microbial interaction-mutualism, commensalism, antagonism, competition, parasitism, predation

197

Chapter – 15 Sewage water treatment 203

Chapter – 16 Biodegradation of environmental pollutants 215

Chapter – 17 Solid waste disposal 231

Chapter – 18 Microbiology of air 238

Part – C Food Microbiology

Chapter – 19 Microorganisms associated with foods 246

Chapter – 20 Microbial spoilage of foods – fruits and vegetables, meat, fish and canned food

259

Chapter – 21 Food-borne diseases 272

Chapter – 22 Food preservation 302

Chapter – 23 Fermentation of milk and its products 336

Chapter – 24 Food fermentations 360

24.1. SCP, Single Cell Protein 360

24.2. Edible mushrooms 371

Chapter - 25 Cheese and Probiotics 383

Part – D Industrial Microbiology

Chapter – 26 Fermentation 400

26.1 Fermentation technology 403

26.2. Anaerobic fermentation 420

26.3. Aerobic Fermentation 421

26.4. Solid state (Substrate) Fermentation 421

26.5. Screening for Industrial Microorganisms 426

Contents vii

26.6. Microorgansims of Industrial importance 431

26.7. Downstream process 437

26.8. General Pattern of Recovery Process 438

26.9 Alcohols – ethyl alcohol 438

26.10 Bakery products – Bread 448

26.11 Beverages – Beer 451

26.12 Organic acids – citric acid 463

26.13 Amino acids – L-glutamic acid 470

26.14 Antibolics – penicillin 479

26.15 Vitamin – cyanocobalamin (Vit. B12) 492

26.16 Enzymes – amylases 499

26.17 Biofuels – Biogas (Methane) 508

Further Readings 513