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"Economic Microbiology encompasses a broad complex area of study. It includes uses of microorganisms to produce a number of economically important food, feed and chemicals. In plain language easy to comprehend by a wide range of scholars and students, but without sacrificing the scientific value, the book starts with fermentative microbial production of bread, pickles, sauerkraut, silage and dairy products. Different pathways of single cell protein and lipids synthesis are discussed. Cultivation and management of mushroom is explained. Production techniques of various flavor compounds are then discussed. Contamination and microbial spoilage of food is also explained along with isolation, identification, pathogenesis, clinical features and association with food of various food born infections and intoxicants.

The book will serve as an advance text and reference book for students, teacher and research workers engaged in diverse fields of microbiology, food microbiology and industrial microbiology."