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Titlebook: Recent Advances in Microbial Degradation; . Inamuddin,Mohd Imran Ahamed,Ram Prasad Book 2021 The Editor(s) (if applicable) and The Author(

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51#
發(fā)表于 2025-3-30 09:28:15 | 只看該作者
. Inamuddin,Mohd Imran Ahamed,Ram PrasadEmphasize the recent approaches in microbial biodegradation.Highlights the recent trends on antimicrobials biomaterials for clinical uses, and value-added chemicals.Contributions from experts and lead
52#
發(fā)表于 2025-3-30 14:29:29 | 只看該作者
Microbial Degradation of Aflatoxin,ive that has been growing in the recent years is the use of microorganisms for degradation of aflatoxin, where researches have been showing the use of several bacterial and fungal species in this control. It is noteworthy that the biological degradation of mycotoxins has shown promise because it is
53#
發(fā)表于 2025-3-30 18:22:39 | 只看該作者
Microbial Degradation of Polymers, polymer, such as crystallinity, hydrophobicity, porosity, and presence of additives, as well as abiotic factors such as pH or temperature. Microbial degradation of polymers as a waste management method is promising; however, there is a plethora of challenges that need to be overcome including slow
54#
發(fā)表于 2025-3-30 21:55:32 | 只看該作者
55#
發(fā)表于 2025-3-31 04:36:25 | 只看該作者
56#
發(fā)表于 2025-3-31 08:30:42 | 只看該作者
57#
發(fā)表于 2025-3-31 11:06:47 | 只看該作者
Microbial Degradation of Food Products,sing irreparable losses to producers. Thus, we address new technologies that may be the key to increasing the shelf life of food and reducing the rate of contamination. In conclusion, microorganisms are a persistent problem and difficult to eliminate, especially considering the possibilities of arti
58#
發(fā)表于 2025-3-31 14:16:18 | 只看該作者
Microbial Degradation of Xenobiotic Compounds,nd abiotic factors such as pH, temperature, etc., influence the process. The current chapter presents an overview of the microbial degradation of xenobiotics. A systematic approach for efficient degradation and factors affecting the overall process is comprehensively discussed. Further, the current
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