This edited book, is a collection of 25 chapters describing the
recent advancements in the application of microbial technology in
the food and pharmacology sector. The main focus of this book is
application of microbes, food preservation techniques utilizing
microbes, probiotics, seaweeds, algae, enzymatic abatement of
urethane in fermentation of beverages, bioethanol production,
pesticides, probiotic biosurfactants, drought tolerance,... more...