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

8

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

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

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

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

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

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

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

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

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

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