The application of microbial biotechnology to horticulture is of great importance, because it has the potential to increase productivity, to enhance quality and shelf-life of the produce and to develop novel techniques in food processing and for conversion of horticultural wastes into renewal energy sources. In addition, a wide array of scientific

chapter 1|34 pages

Microbiology of Wine Making: Current Knowledge and Future Trends

Deepak Saigal and Ramesh C. Ray*

chapter 2|36 pages

Tropical and Subtropical Fruit Fermented Beverages

ByCelli Rodrigues Muniz, Maria de Fátima Borges and Francisco das Chagas Oliveira Freire

chapter 3|30 pages

Fermentation and Processing of Coffee and Cocoa

ByLagunes Gálvez Sandra Guadalupe, Gerard Loiseau, Didier Montet

chapter 4|80 pages

Microbial Pectinases: Application in Horticultural Industries

ByMaria B. Angelova

chapter 6|42 pages

Solid-state Fermentation and Value-added Utilization of Horticultural Processing Wastes

ByRamesh C. Ray, Kalidas Shetty, Owen P. Ward

chapter 7|26 pages

Single Cell Protein from Horticultural and Related Food Processing Wastes

ByOwen P. Ward, Ajay Singh, Ramesh C. Ray

chapter 8|42 pages

Medicinal Mushrooms

Zjalic Slaven, Fabbri Anna Adele, Ricelli Alessandra, Fanelli Corrado* an Reverberi Massimo History of the Use of Mushrooms for Healing Purposes
ByZjalic Slaven, Fabbri Anna Adele, Ricelli Alessandra, Fanelli Corrado, Reverberi Massimo

chapter 9|26 pages

Commercialization of Microbial Biotechnology in Horticulture: Summary Outlook of Achievements, Constraints and Prospects

ByRamesh C. Ray, Owen P. Ward, Ajay Singh, Seiichiro Isobe