The Book Incorporates In A Comparative Manner The Various Important Classifications Of Fungi Given By Different Workers. It Deals With The Morphology, Taxonomy, Life Cycles Of Various Groups Of Fungi And Also Includes The Disease Cycle And Control Measures Of Fungal Pathogens, Responsible For Causing Diseases Of National As Well As International Importance. The Book Has Been Written To Cater To The Needs Of Honours And Postgraduate Students Of Indian Universities. The Aim Of The Book Is To Bring In All The Recent Information In Fungi In One Volume. General Topics Like Heterothallism, Parasexual Cycle, Sex Hormones, Evolutionary Tendencies In Lower Fungi, Evolution Of Conidium From A Sporangium, Sexuality In Ascomycetes With Special Reference To Degeneration And Modification Of Sex Organs, Phylogeny Of Fungi Have Been Discussed At Length. Important Topics Like Ecology, Economic Importance Of Fungi In Various Ways, Applications Of Fungi In Biotechnology And Fungi As Symbionts Of Photobionts, Plants And Insects Has Also Been Discussed In Detail. Appendices Like Important Text And Reference Books, Mycoiogical Journals, Fungal Culture Collection Centres Of The World, Mounting Media And Common Culture Media For Fungi Have Been Included.

This essential handbook for student and practicing plant pathologists has been thoroughly reorganized and updated since the publication of the second edition in 1983. The new edition includes: rearrangement of topics to facilitate use; 49 short succinct chapters, each providing valuable practical information; new topics such as landmarks in plant pathology, survey of sampling procedures, disease evaluation, effects of climate change, biochemical and molecular techniques, epidemic modelling, breeding for resistance, laboratory safety and electronic databases; seven overall sections covering disease recognition and evaluation, causation, diagnosis, investigation, control, general techniques, and presentation of results.

As a group of microorganisms, yeasts have an enormous impact on food and bev- age production. Scientific and technological understanding of their roles in this p- duction began to emerge in the mid-1800s, starting with the pioneering studies of Pasteur in France and Hansen in Denmark on the microbiology of beer and wine fermentations. Since that time, researchers throughout the world have been engaged in a fascinating journey of discovery and development – learning about the great diversity of food and beverage commodities that are produced or impacted by yeast activity, about the diversity of yeast species associated with these activities, and about the diversity of biochemical, physiological and molecular mechanisms that underpin the many roles of yeasts in food and beverage production. Many excellent books have now been published on yeasts in food and beverage production, and it is reasonable to ask the question – why another book? There are two different approaches to describe and understand the role of yeasts in food and beverage production. One approach is to focus on the commodity and the technology of its processing (e. g. wine fermentation, fermentation of bakery products), and this is the direction that most books on food and beverage yeasts have taken, to date. A second approach is to focus on the yeasts, themselves, and their bi- ogy in the context of food and beverage habitats.

This book highlights those areas of civil engineering where microbiological activities can have a significant impact during design, construction and operation phases of projects.