New and Future Developments in Microbial Biotechnology and Bioengineering: Crop Improvement through Microbial Biotechnology

✍ Scribed by Ram Prasad, Sarvajeet Singh Gill, Narendra Tuteja

• Publisher: Elsevier Science
• Year: 2018
• Tongue: English
• Leaves: 506
• Edition: 1
• Category: Library

✦ Synopsis

Crop Improvement through Microbial Biotechnology explains how certain techniques can be used to manipulate plant growth and development, focusing on the cross-kingdom transfer of genes to incorporate novel phenotypes in plants, including the utilization of microbes at every step, from cloning and characterization, to the production of a genetically engineered plant. This book covers microbial biotechnology in sustainable agriculture, aiming to improve crop productivity under stress conditions. It includes sections on genes encoding avirulence factors of bacteria and fungi, viral coat proteins of plant viruses, chitinase from fungi, virulence factors from nematodes and mycoplasma, insecticidal toxins from Bacillus thuringiensis, and herbicide tolerance enzymes from bacteria.

• Introduces the principles of microbial biotechnology and its application in crop improvement
• Lists various new developments in enhancing plant productivity and efficiency
• Explains the mechanisms of plant/microbial interactions and the beneficial use of these interactions in crop improvement
• Explores various bacteria classes and their beneficial effects in plant growth and efficiency

✦ Table of Contents

Content: Front Cover
New and Future Developments in Microbial Biotechnology and Bioengineering: Crop Improvement through Microbial Biotechnology
Copyright
Contents
Contributors
Chapter 1: The Use of Microorganisms for Gene Transfer and Crop Improvement
1 Agrobacterium-Based Technologies
1.1 Gene Transfer Through Agrobacterium Tumefaciens
1.2 Gene Transfer Through Agrobacterium Rhizogenes
1.3 Non-Agrobacterium-Based Technologies
2 Crop Improvement Through Transgenic Technology
2.1 Herbicide Resistant Transgenic Plants
2.2 Insect Resistant Transgenic Plants
2.3 Nutritional Improvement. 2.4 Abiotic Stress Tolerance2.5 Engineering for Molecular Farming/Pharming
3 Virus-Induced Transient Gene Expression in Plants
3.1 Basic Mechanism of VIGS
3.2 Methodology Development for VIGS
3.3 Recent improvements of VIGS
4 Microorganisms for Crop Improvement
4.1 Bacteria
4.2 Fungi
4.3 Virus
References
Chapter 2: Actinomycetes as Potential Plant Growth-Promoting Microbial Communities
1 Introduction
2 Actinomycetes as Plant Growth Promoters
2.1 Phosphate Solubilization
2.2 Phytohormones Production
2.3 Nutrient Mobilization
3 Actinomycetes for Disease Suppression. 3.1 Antibiotic Production3.2 Actinomycetes for Reduced Dependency on Agrochemicals
4 Actinomycetes for Biodegrading and Bioremediation
5 Production of Novel Substances
6 Futuristic Approaches
References
Chapter 3: Microbial Genes in Crop Improvement
1 Introduction
2 Microbial Genes and Genetic Elements Deployed for Plant Transformation
3 Microbial Genes for Insect Resistance
4 Microbial Genes for Herbicide Tolerance
5 Microbial Genes for Modified Product Quality
6 Microbial Genes for Abiotic Stress Tolerance
7 Microbial Genes for Pathogen Resistance. 8 Microbial Genes for Hybrid Seed Production9 Public Perceptions and Biosafety Aspects of Use of Microbial Genes in Crop Improvement
10 Coevolution of Plants and Microbes and Presence of Microbial Genetic Elements in Native Plants
11 Load of Microbial Ingestions in Human Diets
12 Conclusion
Acknowledgments
References
Chapter 4: Microbial Transformations Implicit With Soil and Crop Productivity in Rice System
1 Introduction
2 Microbial Niches in Submerged Soils
3 Major Microflora Associated With Rice Soil
4 Sustainability of Rice Soil Ecosystems. 5 Microbial Involvement in Sustainability6 Altering Anaerobic and Aerobic Interface and Pesticide Biodegradation
7 Implication of Microbial Methane Production From Flooded Soil
8 Mitigation Options for Reducing Methane Emission From Flooded Rice
9 Conclusions
References
Chapter 5: Application of Microbial Biotechnology in Food Processing
1 Introduction
2 Current Status of Microbial Biotechnology in Food Processing
2.1 Roots, Tubers, and Cereal Grain Foods
2.1.1 Improvement of Nutritional Quality
Energy Density
Nutrient Bioavailability
2.1.2 Detoxification.