High Yield Techniques: Soil and Agricultural Microbiology

Microbes permeate the entire food and agricultural process. While the most visible role of agriculture is probably that of producing and delivering food, microbiology is critical to other agricultural sectors as well, e.g., for production of energy and for bioremediation of agricultural wastes. Some microorganisms are a constant source of trouble for agricultural endeavours, while others are an integral part of successful food production. Microbial influences on food and agriculture have produced both advancements and disasters that have punctuated human history. Some examples of microbe-driven outcomes set the stage for describing how important it is to seize research opportunities in food and agriculture microbiology, The relationship of microbes to the human food supply also includes many examples of organisms that preserve rather than destroy. Early Mediterranean societies discovered that fermentation could be used to help create yogurt and cheese from dairy products. These products were flavourful, safe, and could be stored for extended periods of time.
  • Spatial ecology, biogeography and land use
  • Structural and functional soil microbial diversity
  • Biophysical processes affecting the life of soil microbes
  • Bioengineering soil sustainability
  • Maintenance of biological equilibrium
  • Biofertilizers and biopesticides
  • Rhizobiology and immunology
  • Metal-Microbe interactions
  • Microbial quorum sensing and biofilms
  • Green synthesis of nanoparticles
  • The ecology of plant–microbial mutualisms
  • Carbon cycling And formation of soil organic matter
  • Physiological and biochemical methods for studying soil biota and their function
  • Nitrogen transformations
  • Management of organisms and their processes in soils

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