Titlebook: Microbial Biotechnology: Basic Research and Applications; Joginder Singh,Ashish Vyas,Ram Prasad Book 2020 Springer Nature Singapore Pte Lt

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Mahipal Singh Sankhla,Rajeev Kumar,Shefalie faced with the challenge of learning a technology laden with new and often confusing terminology, data, and methods of processing and analysis. To gain an adequate understanding of remote sensing generally involves scouring countless technical manuals, reports, and scientific papers. Hence the maj

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Shalini Singh,Robinka Khajuriae faced with the challenge of learning a technology laden with new and often confusing terminology, data, and methods of processing and analysis. To gain an adequate understanding of remote sensing generally involves scouring countless technical manuals, reports, and scientific papers. Hence the maj

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Abdulhadi Yakubu,Ashish Vyase faced with the challenge of learning a technology laden with new and often confusing terminology, data, and methods of processing and analysis. To gain an adequate understanding of remote sensing generally involves scouring countless technical manuals, reports, and scientific papers. Hence the maj

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The Contribution of Microbial Biotechnology for Achieving Sustainable Development,pment, community structure and environmental processes. Most appreciated tools for investigating the microbial resistance to antibiotics and search for new antimicrobials can be done using molecular techniques. Therefore, currently, metagenomics and meta-proteomics studies have been utilized effecti

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Role of Microbes for Attaining Enhanced Food Crop Production,hunger on an international scale. Therefore, in a quest to increase food production, microbes can play tremendous role due to their various incredible potentials. The microflora associated with plants have fabulous potential to improve plant resilience and produce in farming systems. The judicial em

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Beneficial Microbes as Alternative Food Flavour Ingredients for Achieving Sustainability,of fermentation, the waste material as the substrate is the sole source of carbohydrates. In addition, however, that waste also contains amino acids, minerals, and vitamins, leading to variation in flavour production although the microbial culture remains the same. This chapter focuses on the gap ar

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