Microorganisms in Sustainable Agriculture, Food, and the Environment

453 Pages·2017·45.51 MB·English

by  Deepak Kumar Verma

MICROORGANISMS IN
SUSTAINABLE AGRICULTURE,
FOOD, AND THE ENVIRONMENT

MICROORGANISMS IN
SUSTAINABLE AGRICULTURE,
FOOD, AND THE ENVIRONMENT
Edited by
Deepak Kumar Verma
Prem Prakash Srivastav, PhD
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Library and Archives Canada Cataloguing in Publication
Microorganisms in sustainable agriculture, food, and the environment/edited by Deepak Kumar
Verma and Prem Prakash Srivastav, PhD.
Includes bibliographical references and index.
Issued in print and electronic formats.
ISBN 978-1-77188-479-2 (hardcover).—ISBN 978-1-315-36582-4 (PDF) 1. Agricultural mi-
crobiology. 2. Sustainable agriculture. 3. Food--Microbiology. 4. Microbial ecology. I. Srivastav,
Prem Prakash, editor II. Verma, Deepak Kumar, editor
QR51.M57 2017 630.2795 C2017-902000-5 C2017-902001-3
Library of Congress Cataloging-in-Publication Data
Names: Verma, Deepak Kumar, 1986- editor. | Srivastav, Prem Prakash, editor.
Title: Microorganisms in sustainable agriculture, food, and the environment / editors: Deepak
Kumar Verma, Prem Prakash Srivastav, PhD.
Description: Waretown, NJ : Apple Academic Press, 2017. | Includes bibliographical refer-
ences and index.
Identifiers: LCCN 2017012334 (print) | LCCN 2017015162 (ebook) | ISBN 9781315365824
(ebook) | ISBN 9781771884792 (hardcover : alk. paper)
Subjects: LCSH: Agricultural microbiology.
Classification: LCC QR51 (ebook) | LCC QR51 .M458 2017 (print) | DDC 579--dc23
LC record available at https://lccn.loc.gov/2017012334
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This book is dedicated
to
the memory of remarkable people and
The Father of Microbiology
Antonie Philips van Leeuwenhoek
(24th October, 1632 to 26th August, 1723)

ABOUT THE EDITORS
Deepak Kumar Verma
Deepak Kumar Verma is an agricultural
science professional and is currently a
PhD Research Scholar in the specializa-
tion of food processing engineering in
the Agricultural and Food Engineering
Department, Indian Institute of Tech-
nology, Kharagpur (WB), India. In 2012,
he received a DST-INSPIRE Fellow-
ship for PhD study by the Department of
Science & Technology (DST), Ministry of
Science and Technology, Government of
India. Mr. Verma is currently working on
the research project “Isolation and Char-
acterization of Aroma Volatile and Flavoring Compounds from Aromatic
and Non-Aromatic Rice Cultivars of India.” His previous research work
included “Physico-Chemical and Cooking Characteristics of Azad Basmati
(CSAR 839-3): A Newly Evolved Variety of Basmati Rice (Oryza sativa
L.)”. He earned his BSc degree in agricultural science from the Faculty of
Agriculture at Gorakhpur University, Gorakhpur, and his MSc (Agriculture)
in Agricultural Biochemistry in 2011. He also received an award from the
Department of Agricultural Biochemistry, Chandra Shekhar Azad University
of Agricultural and Technology, Kanpur, India. Apart of his area of special-
ization as plant biochemistry, he has also built a sound background in plant
physiology, microbiology, plant pathology, genetics and plant breeding, plant
biotechnology and genetic engineering, seed science and technology, food
science and technology etc. In addition, he is member of different profes-
sional bodies, and his activities and accomplishments include conferences,
seminar, workshop, training, and also the publication of research articles,
books, and book chapters.
viii About the Editors
Prem Prakash Srivastav
Prem Prakash Srivastav, PhD, is
Associate Professor of Food Science
and Technology in the Agricultural
and Food Engineering Department
at the Indian Institute of Technology,
Kharagpur (WB), India, where he
teaches various undergraduate, post-
graduate, and PhD level courses and
guides research projects at PhD,
masters and undergraduate levels. His
research interests include the devel-
opment of specially designed conve-
nience, functional, and therapeutic
foods; the extraction of nutraceuticals;
and the development of various low-cost food processing machineries. He
has organized many sponsored short-term courses and completed sponsored
research projects and consultancies. He has published various research
papers in peer-reviewed international and national journals and proceed-
ings and many technical bulletins and monographs as well. Other publi-
cations include books and book chapters along with many patents. He has
attended, chaired, and presented various papers at international and national
conferences and delivered many invited lectures in various summer/winter
schools. Dr. Srivastav has received several best poster paper awards for his
presentations. He is a member of various professional bodies, including the
International Society for Technology in Education (ISTE), the Association
of Food Scientists and Technologists (India), the Indian Dairy Association
(IDA), the Association of Microbiologists of India (AMI), and the American
Society of Agricultural and Biological Engineers and the Institute of Food
Technologists (USA).
CONTENTS
List of Contributors .......................................................................................xi
List of Abbreviations ...................................................................................xiii
Preface ........................................................................................................xix
PART I: FOOD MICROBIOLOGY......................................................................1
1. Fermented Foods: An Overview ....................................................................3
Ami Patel and Nihir Shah
2. Fermented Foods: Recent Advances and Trends .......................................67
Amrita Poonia
3. Microbial Approaches in Fermentations for Production and
Preservation of Different Foods .................................................................105
Deepak Kumar Verma, Dipendra Kumar Mahato, Sudhanshi Billoria, Mandira Kapri,
P. K. Prabhakar, Ajesh Kumar V., and Prem Prakash Srivastav
4. Microbial Intoxication in Dairy Food Products .......................................143
Alaa Kareem Niamah and Deepak Kumar Verma
5. Microbial Spoilage in Milk and Milk Products: Potential Solution,
Food Safety, and Health Issues ..................................................................171
Deepak Kumar Verma, Dipendra Kumar Mahato, Sudhanshi Billoria,
Mandira Kapri, P. K. Prabhakar, Ajesh Kumar V., and Prem Prakash Srivastav
6. Lactic Acid Bacteria (Lab) Bacteriocins: An Ecological and
Sustainable Biopreservative Approach to Improve the Safety
and Shelf Life of Foods ...............................................................................197
Ami Patel, Nihir Shah, and Deepak Kumar Verma
PART II: SOIL MICROBIOLOGY ..................................................................259
7. Biofertilizers and PGPR for Evergreen Agriculture ................................261
Harsha N. Shelat, R. V. Vyas, and Y. K. Jhala
PART III: ENVIRONMENTAL MICROBIOLOGY ......................................291
8. VAM Fungi: Recent Advances in Crop Diseases Management ..............293
Rakesh Kumar, D. V. Pathak, and S. K. Mehtar