1 Table of Contents: “... and Nutrition -- Chapter 5. Applications of Beneficial Microbe in Arid and Semiarid Agroecosystem: IAA Producing...”

2 Table of Contents: “... Generation Fungicide -- Enzymes and Nanoparticles Produced by Microorganisms and Their Applications...”

3 Table of Contents: “...1. Ecological Interplays in microbial enzymology – an introduction -- 2. Diversity of Microbial...”

4 Table of Contents: “... properties of prodigionins from bacteria -- Immobilized systems based on secondary metabolites produced...”

5 Table of Contents: “... -- 3. Rhizospheric Microbes in Soil to Improve the Yield and Quality of Agricultural Produce -- 4...”

6 Table of Contents: “... Produced by Microbacterium sp., isolated from Aquatic Macrophytes in Hydrocarbon-Contaminated area...”

7 Table of Contents: “...-safety management -- Chapter 2. An introduction to different methods of nanoparticles synthesis...”

8 “... by nanomaterials produced by chemical processes. The book is a ready reference for practicing students, researchers...”

9 Table of Contents: “...1. Introduction to Nanoscience, Nanomaterials, Nanocomposite, Nano-Polymer and Engineering Smart...”

10 “...icrobial biosurfactant compounds are a group of structurally diverse molecules produced...”

11 Table of Contents: “...1 Introduction to Mycorrhiza: Historical Development -- 2 Mobilization of Micronutrients...”

12 Table of Contents: “... -- Chapter 3. Introduction of cyst nematodes- Life cycle to management through biobased amendments -- Chapter...”

13 Table of Contents: “...SECTION I Introduction -- 1. Algal Nanotechnology: Scope and Limitations -- SECTION II Synthesis...”

14 “... by layers to produce 3D objectives. The first volume ends with the latest information on the current trend...”

15 “...) sector produces roughly 10–12 gigatons of CO2-equivalent per year; therefore, sustainable practices...”

16 “... in the biofertilizers are important, because they produce nutrients required for plant growth (e.g., nitrogen...”

17

18 “... industry through the introduction of food diagnostics...”