Atlas of Entomopathogenic Fungi

Springer Science & Business Media
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Biological insecticides are competing more and more with traditional chemical pesticides. A successful application of natural pathogens requires a better understanding of both fungal and insect ecology and physiology. This Atlas provides a comprehensive overview of these fields and includes the taxonomy of those species of fungi which are proven pathogens. Biotechnological methods for the genetic modification of these natural pathogens resulting in further optimization and the advantages of biological control are discussed.
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Additional Information

Publisher
Springer Science & Business Media
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Published on
Mar 9, 2013
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Pages
187
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ISBN
9783662058909
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Best For
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Language
English
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Genres
Science / Life Sciences / Microbiology
Science / Life Sciences / Zoology / General
Technology & Engineering / Agriculture / Forestry
Technology & Engineering / Agriculture / General
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Content Protection
This content is DRM protected.
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The insect!1 remain in symbiotic associations with a tremendous number of microorganisms, and some of them could be classified as parasitic/pathogenic. Without question, insect pathogens act as natural mortality agents and represent the third leg of the triad of biological control which is an environmentally sound alternative to chemical control. The virulence and pathogenicity of an insect parasite i. e. disease agent are determined by the microbial genome as a result of the coordinated expression of a concert of genes. These genes may be organized as cassettes and be associated with transmissible DNA. The acquisition of these domains or pathogenicity islands, may be sufficient to develop a transgenic virulent pathogen. The insect pathogens are very specific and this property can be exploited in making insects sick. However, rarely have field applications of highly virulent strains of viruses, fungi, bacteria, protozoa resulted in massive insect population reductions or induced widespread, persistent epizootics as the same is also governed by host susceptibility regulated by genetics, age, sex and physiological state of the host. Insect pathogens causing acute or chronic diseases must be able to persist in the environment, to multiply in the host, and to spread to other susceptible hosts. In this book, I have attempted to bring together all recent studies regarding both fundamental and more applied research aspects related to entomopathogens, bacteria, viruses, fungi and nematodes in order to facilitate their development and commercial exploitation.
For millennia, the presence of fungi in food has been both boon and bane to food stores. Fungi can spoil large quantities of food and produce dangerous toxins that threaten human health; however, fungal spoilage in certain foods can produce a unique, highly prized food source and there are some very effective fungal derived medicines. A thorough understanding of the vast body of knowledge relating to food mycology requires an inclusive volume that covers both the beneficial and detrimental roles of fungi in our food supply.

Richly illustrated with full-color images and edited by award winning scientists, Food Mycology: A Multifaceted Approach to Fungi and Food is a comprehensive overview of the many aspects of mycology research. Beginning with post-harvest problems that can include the fungal infection of living crops, the book discusses the high level of communication between plants and fungi and novel techniques currently used to detect a fungal invasion. The second part addresses the fungal spore as a distribution vehicle and the ability of certain spores to survive pasteurization. Certain fungi produce dangerous mycotoxins and part three explains this mechanism, its effects, and the precise identification of mycotoxin-producing fungi. The fourth part considers the parameters and limitations of fungal hyperproduction of enzymes and other metabolites. Devoting considerable space to fungal spoilage, part five explores fungal growth dynamics, molecular detection techniques, and the role of fungal volatiles highlighting wine, cheese, and sausages as exemplar products. The book concludes with edible fungi as tempe, mycoprotein, and the edible fungi hallmark, the fruit bodies.

Bringing together many different areas in the study of fungi in food, Food Mycology: A Multifaceted Approach to Fungi and Food provides a rare single source reference to the still underestimated role of fungi in daily food.
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