Foreword; Preface; Contents; Chapter 1: Introduction to Modern Tools and Techniques to Understand Microbes; 1.1 Introduction; 1.2 Motives for Studying Microbial Diversity; 1.2.1 Factors Affecting Microbial Diversity (Zhao et al. 2012); 1.2.1.1 Abiotic Factors; 1.2.1.2 Biotic Factors; 1.3 Tools and Techniques to Understand Microbes; 1.4 Traditional Methods; 1.4.1 Total Microbial Plate Counts; 1.4.2 Sole-Carbon-Source Utilization; 1.4.3 Phospholipid Fatty Acid Analysis; 1.4.4 Light Microscopy; 1.4.4.1 Bright Field Microscope; 1.4.4.2 Dark Field Microscope; 1.4.4.3 Fluorescence Microscope

1.4.4.4 Phase Contrast Microscope1.4.4.5 Differential Interference Contrast Microscope; 1.4.4.6 Confocal Microscope; 1.4.5 Electron Microscopy; 1.4.5.1 Transmission Electron Microscope; 1.4.5.2 Scanning Electron Microscope; 1.4.5.3 Scanning Probe Microscopy; 1.5 Identification of Microbes; 1.5.1 Simple Staining; 1.5.2 Differential Staining; 1.5.3 Gram Staining; 1.5.4 Acid-Fast Staining; 1.5.5 Endospore Staining; 1.5.6 Negative Staining; 1.5.7 Flagella Staining; 1.6 Modern Molecular Methods; 1.6.1 Polymerase Chain Reaction; 1.6.2 Mole% G+C; 1.6.3 DNA Reassociation

1.6.4 Nucleic Acid Hybridization1.6.5 Restriction Fragment Length Polymorphism; 1.6.6 Terminal Restriction Fragment Length Polymorphism; 1.6.7 Ribosomal Intergenic Spacer Analysis/Automated Ribosomal Intergenic Spacer Analysis/Amplified Ribosomal DNA Restriction ...; 1.7 DNA Microarrays; 1.8 Denaturant Gradient Gel Electrophoresis/Temperature Gradient Gel Electrophoresis; 1.9 Single Strand Conformation Polymorphism; 1.10 Next-Generation Sequencing; 1.11 Metagenomics; References; Chapter 2: Novel Approaches to Identify and Characterise Microorganisms in Food Industry; 2.1 Introduction

2.2 Molecular Approaches to Detect and Identify Food-Borne Microorganisms2.2.1 Nucleic Acid-Based Methods; 2.2.1.1 Nucleic Acid Hybridisation; 2.2.1.2 Polymerase Chain Reaction; RAPD-PCR; RTi-PCR; MPCR; PCR-RFLP; DNA Sequencing; MLST; 2.2.1.3 Pulsed-Field Gel Electrophoresis; 2.2.1.4 Ribotyping; 2.2.2 Proteomics; 2.3 Conclusions; References; Chapter 3: Strategies of Mass Cultivation of Microbes: Sebacinales; 3.1 Introduction; 3.2 Morphology and Taxonomy of Sebacinales; 3.3 Morphogenesis of P. indica; 3.4 Nutrient Requirements for Growth; 3.5 Media Composition

3.6 Growth in Batch Culture on Shaker3.6.1 Preparation of Media; 3.6.2 Sterilisation of Medium; 3.6.3 Inoculum Preparation; 3.6.4 Growth in Flasks on Shaker; 3.6.5 Harvesting of Biomass; 3.7 Production of Fungal Cultures in Fermenters; 3.7.1 Medium for Optimal Growth; 3.7.2 Sterilisation of the Fermenter; 3.7.3 Cultivation in Fermenter; 3.7.4 Recovery of Biomass Produced; 3.8 Production of Nanomycorrhiza; 3.8.1 Synthesis of Nanoparticles; 3.8.2 Preparation of Nanomycorrhiza; 3.8.3 Growth of Nanomycorrhiza; 3.9 Conclusions; References