eBook Chapters

Functional Genomics

• Expressed genes can be identified in a cDNA library
• A microarray can identify genes that are transcribed
• The coordinate regulation of many genes is revealed by a DNA microarray analysis

Proteomics

The proteome is much larger than the genome

2D gel electrophoresis is used to separate a mixture of cellular proteins

Mass spectrometry is used to identify proteins

Protein microarrays can be used to study protein expression and function

15.1 Introduction
Milk is a multifaceted physiological fluid that aids infants in their transition to life outside the womb by supporting digestion and development, as well as providing essential nutrients and bioactive components. It promotes the development of beneficial microflora and enhances the growth of lymphoid tissue. Recent research indicates that the quantity and importance of bioactive compounds in milk may be greater than previously believed. Through research, the distribution and presence of essential components in various animal milks have been analyzed. The consumption of dairy products has been linked to health benefits that mitigate the adverse effects of obesity and overweight. These benefits include a decreased likelihood of being underweight, reduced blood pressure, and a reduced risk of stroke, colon cancer, and osteoporosis. Dairy products provide a valuable combination of nutrients, such as proteins, fatty acids, vitamins, and minerals, that are essential for the maintenance of blood health, the support of the nervous and immune systems, the improvement of vision, the support of muscle and nerve function, the maintenance of skin health, the maintenance of energy levels, and the overall growth and repair of the body. Furthermore, dairy products can function as carriers for bioactive compounds and may provide a variety of health benefits, such as improved immune function, reduced risk of cardiovascular disease, reduced bone mass loss, and protection against free radical damage, when consumed in an appropriate quantity. Incorporating fruits and vegetables in a variety of forms—including fresh, desiccated, powdered, juiced, pureed, pulped, or extracted—into dairy products such as yogurt, ice cream, and cheese also presents an opportunity to improve their health benefits.

Abstract

Seaweeds are the large marine algae that grow almost exclusively in the shallow waters at the edge of the oceans. Seaweeds are rich sources of many bioactive compounds and nutraceuticals. These factors are considered under two categories: Seaweed phytochemicals and Seaweed polysaccharides. They are rich in soluble dietary fibers, proteins, minerals, vitamins, antioxidants, phytochemicals, and polyunsaturated fatty acids, with low caloric value. The red, brown and green seaweeds have been shown to have therapeutic properties for health and disease management. Usually they are only used as gelling agent and stabilizers in the food and pharmaceutical industries, but current research has revealed their potential medicinal uses against many diseases like cancer, allergy, diabetes, oxidative stress, inflammation, thrombosis, obesity, hypertensive and other degenerative ailments. In line with other natural foods like fruits, vegetables and grains, there has been marked interest within the scientific community to assess which fractions of seaweeds may be linked to the historically observed health benefits. As consumer health and nutrition become more influential in the food industry, the use of seaweed as an ingredient is on the rise in product development. For several centuries there has been a traditional use of seaweeds as food in China, Japan and the Republic of Korea. This review undertakes successful exploration of potential of seaweed gums as an functional ingredient in a number of food applications. This addition has the potential to enhance the nutritional quality of a product and hence human health.

Introduction

One of the main properties of fermented foods whether alkaline or acidic is the presence and activity of beneficial organisms which themselves make these foods functional. These functional micro organisms have varied roles like conversion of the native constituents of raw materials to forms in which they are more bioavailable, formation of taste, colour and flavouring compounds thereby imparting pleasantness to foods, removal of anti-nutritive factors in food by converting them into much less harmful compounds or degrade certain native toxic elements present in food, formation of biopreservatives which will extend the shelf life of foods and provide microbial security, as pathogens and spoilage microorganisms fail to readily grow in such hostile conditions. These functional microorganisms also produce in foods certain health-promoting bioactive compounds like enzymes, vitamins, minerals or increase the digestibility which may not have been in the original food or raw material before fermentation. In other words they improve the nutrition profile of the foods or naturally fortify foods. Some of these beneficial effects may also lead to the formation of certain compounds which show antioxidant properties in foods. These very roles played by these functional micro-organisms form criteria in their selection for use in food fermentations when they are intentionally added to foods both to initiate and accomplish desired fermentations.

Plants have the ability to synthesize a wide variety of chemical compounds that are used to perform important biological functions, and to defend against attack from predators such as insects, fungi and herbivorous mammals. Many of these phyto chemicals have beneficial effects on long-term health when consumed by humans, and can be used to effectively treat human diseases. At least 12,000 such compounds have been isolated so far; a number estimated to be less than 10% of the total (Tapsell et al., 2006; Lai and Roy, 2004). These phyto-chemicals are divided into: (1) primary metabolites such as sugars and fats, which are found in all plants; and (2) secondary metabolites (SM) – compounds which are found in a smaller range of plants, serving a more specific function (Meskin, 2002). For example, some secondary metabolites are toxins used to deter predation and others are pheromones used to attract insects for pollination.

Abstract
 
Spray drying is used as one of the best alternatives for extracting essential constituents of fruit and vegetables. Spray drying of fruits and vegetable juice/purees, which is an excellent source of bio-functional properties into a solid phase helps to enhance their stability and controlled release in different food matrices. Spray drying along with different carrying agents helps to retain essential active compounds in fruits and vegetables. Spray drying is generally carried in three steps viz. atomization of liquid feed by suitable atomizer; drying of droplets with the help of hot air and motion of droplets. Carrier agents like maltodextrin, wax starch, Gum Arabic and microcrystalline cellulose are added to the feed to increase glass transition temperature. Chapter presents the effects of different operating parameters of spray drying as well as effects of carrier agents on the physicochemical and functional properties of spray dried fruit and vegetables powders.

Abstract

Wheat gluten consists mainly of gliadin and glutenin polypeptides. During mixing gliadin and glutenin proteins interact to form a unique viscoelastic gluten network, which is envisaged as being necessary for holding the gases and for producing a light porous crumb textured bread. Recent work has confirmed that the elastic properties of gluten are due to the glutenin fraction, whilst the viscous properties are attributed to the gliadin fraction. Equal amount of these two major protein components of wheat gluten is required for achieving the desired bread quality, but variation in the composition and physical properties of the glutenin polypeptides appear to be largely responsible for the differences in the gluten viscoelasticity and breadmaking potential among wheat cultivars. Recently, associations of gliadin polypeptides with breadmaking quality have also been reported. Using improved protein separation and purification techniques, physical methods and genetic engineering, we are beginning to understand the structure-functional relationship of wheat gluten proteins, but much remains to be explored in the years to come. 

The functioning of the Women Dairy Cooperative Societies depends upon the variations in managerial capacity leading to profit and loss of different WDCS. To make an in-depth analysis, the study was undertaken in undivided Cuttack and Dhenkanal district of Odisha covering 22 randomized WDCS with a sample of 110 women respondents.

The analysis of the findings after statistical treatment have been presented objective-wise as follows;

Socio-economic profile of the members of WDCS involved in dairy production activities.

Gap between procedures prescribed and followed in formation and functioning of WDCS.

Identification and analysis of key performance areas in the WDCS.

Determination of management practices and milk production profiles of WDCS members.

Extent of participation of women members in dairy activities.

Entrepreneurial characteristics of members of Women Dairy Cooperative Society.

Impact of WDCS on socio-economic status of the members.

Correlating variables and their interrelationship in predicting smooth functioning of WDCS.

Constraints faced by the WDCS members.

Suggestions of members for improvement in functioning of WDCS

Every nutrient has its specific functions to play in the biological system. As we know there are six nutrients i.e., water, carbohydrate, protein, fat, minerals and vitamins and each of these have different functions, it will be discussed separately for each nutrients.

2.1 Water

Water is the ideal dispersing medium because of its solvent and ionizing powers which facilititates cell reaction and due to its high specific heat which helps to absorb the heat of these reactions with a minimum rise of temperature. Lean adult body contains about 70 percent of water, though the amount varies from embryo to mature animals.

A business plan is a document that summarises a company’s operational and financial goals. It is a road map to success for a business, with detailed plans and budgets outlining how the goals will be met. A business plan outlines how a company will achieve its objectives. A business plan is an essential first step for anyone starting a business. These concrete milestones will aid in tracking the company’s success (or lack thereof). There are various business plans for various purposes, and the best business plans are living documents that respond as quickly as possible to real-world factors.

A good business plan adheres to widely accepted guidelines in terms of both form and content. A business plan is divided into three sections:

• The first is the business concept, in which you discuss the industry, your business structure, your specific product or service, and your plans for success.

We all eat food because it provides the nutrients that are needed for the various functions of the body. Energy is required for growth and repair of tissues, to maintain body temperature and for physical activity. Energy comes from foods which are rich in carbohydrates, proteins and fat. This provides energy to the body from other nutrients and helps to keep the skin and nervous system healthy. They help towards the various biological activity in the human body. These nutrients are grouped into carbohydrates, proteins, lipids (fat), water, vitamins and minerals. These are used for growth, maintenance, repair and other needs of the body. Protective foods are which contain adequate amounts of vitamins, minerals and high-quality proteins which protect against the development of a deficiency disease. There are various chemical reactions taking place within each cell of a living organism. These provide energy for vital processes and for synthesizing new organic materials. This process is known as Metabolism. Living organisms get energy from the environment and use it for movement, growth, development and reproduction.

Management is the coordination and administration of tasks to achieve a goal. Management is a built-in function of business. It is essentially a decision-making process based on information and experience, in order to achieve desired goals and objectives. It involves creating an internal environment. It is the management which puts into use the various factors of production. Therefore, it is the responsibility of management to create such conditions which are conducive to maximum efforts so that people are able to perform their task efficiently and effectively.

Although plants can be grown to maturity in aerated nutrient solutions and other media, virtually all land plants, including those on which we depend for food, fibre and fuel, grow in soil. The soil has three-fold function to perform with respect to crop growth: physical, chemical and biological.

For the intelligent appreciation and understanding of various reactions and processes associated with soils a little basic knowledge of chemistry is helpful. If the reader follows this chapter carefully, the working knowledge of chemistry thus acquired will enable him to follow all the complicated chemical reactions taking place in the soil.

What is Chemistry? Chemistry is the science that deals with the chemical changes. What is a chemical change? When two or more substances combine to give a substance entirely different in properties to the individual components, the change is called a chemical action to distinguish it from the purely physical action in which the properties of the product are intermediate between the components. The latter naturally can be separated easily by mechanical means. For instance a mixture of sand and water can be separated by passing through a filter, and a mixture of salt and water can be separated by evaporating the water when the salt is left as residue. But water itself is a compound of two gases: oxygen and hydrogen. Its properties are totally different from its components. We can freeze it, evaporate it and perform a host of other operations on it without changing it in the least.

Atoms and molecules: The whole science of chemistry rests on atoms and molecules If these are understood clearly, basic chemistry is reduced to simplicity. Take a familiar object like gold or silver and go on subdividing it into smaller and smaller bits. You will reach a stage that further subdivision will become impossible. You will have reached the primary units, the elementary bricks of which the substance is made up, namely the “Atoms”. An atom in chemistry is the smallest brick from which all material substances in the world are made up. Not that you can see an atom. It is so small that even the most powerful microscope will nut reveal its presence. You could perhaps just see a collection of a million atoms as a tiny spot of light if it is illuminated with a powerful beam of light. Even then you could not say if it was round, square, or oblong. However, you need not look for any such tangible proof to believe in the existence of atoms. Even pure logic would compel you to stop somewhere if you started with an imaginary division and sub-division of a substance. You could not go on ad infinitum. Even the ancients, who knew no modern chemistry, believed in their existence purely from philosophical reasoning.

For electromagnetic radiation, there are four “laws” that describe the type and amount of energy being emitted by an object. In the following sections, these four laws of radiation e.g. Planck’s law, Wien’s displacement law, Steffan-Boltzman law and Kirchhoff’s law are described briefly.

Planck’s Law

Planck’s law describes the spectral density of electromagnetic radiation emitted by a black body in thermal equilibrium at a given temperature T. The spectral radiance of a body, B_í, describes the amount of energy it gives off as radiation of different frequencies. It is measured in terms of the power emitted per unit area of the body, per unit solid angle that the radiation is measured over, per unit frequency. Planck showed that the spectral radiance of a body at absolute temperature T is given by

7.1 Definitions and Classifications of Biohazards
7.1.1 Definition of Biohazards
Biohazards, or biological hazards, refer to biological substances that pose a threat to the health of living organisms, primarily humans, animals, and plants. These substances include a broad spectrum of infectious agents such as bacteria, viruses, fungi, protozoa, parasites, recombinant or synthetic nucleic acid molecules, genetically modified organisms (GMOs), and biological toxins. Biohazards can arise from research laboratories, agricultural practices, biotechnology industries, healthcare settings, or naturally occurring infectious diseases.
In biotechnology and molecular biology, biohazards are particularly significant due to the frequent use of genetically modified microbes, transgenic plants and animals, and gene-editing tools that may unintentionally cause ecological disturbances or health risks if not properly contained and managed.
7.1.2 Understanding Biosafety in the Context of Biohazards
Biosafety is the application of containment principles, facility design, practices, and procedures to prevent unintentional exposure to biohazards or their accidental release. It forms the foundational pillar in laboratories and institutions engaged in biotechnology, genetic engineering, and molecular biology.
The goal of biosafety is twofold
• To protect laboratory personnel, the community, and the environment from potential harm caused by biological agents.

Abstract
 
Food products can have moisture content as high as 90% which needs to be lowered to acceptable limits to prevent microbial growth and deteriorative reactions. Drying is one of the most common and cost effective techniques for removal of excess moisture from the food by application of heat. In addition to its role of extending the product shelf life and providing stability, drying also helps to produce variety of products from agricultural, horticultural and industrial products. But to obtain the desired quality product, adequate drying is essential which depends on type of dryer and drying technique employed which further requires proper understanding of drying process. Despite being important unit operation in food processing industry, appropriate scientific knowledge of the drying process is still limited. So, the fundamental principles and associated terminologies with drying has been discussed in detail in this chapter to have thorough understanding of the drying process. In addition, different models and calculation procedures for drying of different types of commodities has also been reviewed.

Introduction

The insulating material (may be fluid or air) used in circuit breaker should serve two important functions. They are written as follows:

1. It should provide sufficient insulation between the contacts when circuit breaker opens.

2. It should extinguish the arc occurring between the contacts when circuit breaker opens.

The second point needs more explanation. To understand this point let us consider a situation if there is some fault or short circuit in the system, the relay provides desired signals to the circuit breaker so as to prevent system from ongoing fault. Now when circuit breaker opens its contacts, due to this an arc is drawn. The arc is interrupted by suitable insulator and technique.

Methods of Arc Interruption

Introduction

In normal working condition of electrical network, the current flows through the network is within the rated limit. If a fault occurs in the network mainly phase to phase short circuit fault or phase to ground fault, the network current crosses the rated limits. This high current may have a very high thermal effect which will cause permanent damage to the valuable pieces of equipment connected to the electrical network. So this high fault current should be interrupted as fast as possible. This is what an electrical fuse does. A fuse is a part of the circuit which consists of a conductor which melts easily and breaks the connection when current exceeds the predetermined value. An electrical fuse is the weakest part of an electrical circuit which breaks when more than predetermined current flows through it.

Introduction

Geostatistics is a branch of statistics that deals with the analysis and modelling of geo-referenced data. Its main aims are to quantify spatial variability and to create maps from point observations. Of course there is much more to geostatistics than just that and indeed some of the other uses of geostatistics are addressed in this chapter too, but the emphasis is on the assessment of spatial variability and geostatistical interpolation.

The first step of geostatistical interpolation is to quantify the spatial correlation structure of the variable of interest. This can be done by examining the observations and how these vary in space. Next spatial interpolation makes use of the quantified spatial correlation to derive optimal predictions at unobserved locations and create a map. The interpolation error is quantified as well, which helps to design optimal spatial sampling schemes that balance data collection costs and map accuracy. All this will be explained in this chapter, but in order to do so we first need to explain the statistical theory that underlies geostatistical interpolation followed by representation of the spatial correlation structure, the basics of geostatistical interpolation (‘kriging’), kriging extensions and spatial stochastic simulation.

1. Pomology word is derived from a—————————

   a) Greek word

   b) Latin word

   c) English word

   d) None of these

2. Deficiency of ————————vitamin causes scurvy.

   a) A

   b) B

   c) C

   d) D

‘Hydroponics’ technique was first developed on commercial scale as early as in 1930 by

A. De. Condole             B. J.D. Hooker

C. W.F. Greicke            D. Hugo De Vries

Present day hydrogeomorphological research is the explanation of landscape and landforms: what they are, how they function and have developed with reference to the hydrological conditions. Research is a much more complex undertaking than giving names to landforms or even the study of processes, both in terms of what we mean by process and how explanations are approached. It is worthwhile examining some reasons for this, as it shows the increasing complexity of the subject and lead to ideas of how hydrogeomorphology can be studied. Here are some of the fundamentals required for hydrogeomorphological studies:

Mechanism and Processes

‘Mechanism’ provides explanations in detail by describing physical or chemical effects. ‘Process’ signifies the integration of mechanisms in time. Thus, for example when we talk about ‘fluvial process’ or, more specifically, about the ‘mechanism of saltation’, then we have to discuss about the energy source and processes of carrying the material. A process can thus be viewed as the simultaneous operation of a set of specific mechanisms over a specific time period.

Inroduction

The process of connecting neutral point of 3-phase system to earth (i.e. soil) either directly or through some circuit element is called neutral grounding. Neutral grounding provides protection to personal and equipment. It is because during earth fault, the current path is completed through the earthed neutral and the protective devices (e.g. a fuse etc.) operate to isolate the faulty conductor from the rest of the system. This point is illustrated in Figure 10.1.

Figure 10.1 shows a 3-phase, star-connected system with neutral earthed. Suppose a single line to ground fault occurs in line R at point F. This will cause the current to flow through ground path as shown in Figure1. Note that current f lows from R phase to earth, then to neutral point N and back to R-phase. Since the impedance of the current path is low, a large current flow through this path. This large current will blow the fuse in R-phase and isolate the faulty line R. This will protect the system from the harmful effects of the fault. One important feature of grounded neutral is that the potential difference between the live conductor and ground will not exceed the phase voltage of the system i.e., it will remain nearly constant.

Definition of Plant Pathology

‘Plant pathology’ may be defined as ‘the study of microorganisms and of the environmental factors that cause disease in plants; of the mechanisms by which these factors induce disease in plants; and of the methods of preventing or controlling disease and reducing the damage it causes’. Plant Pathology or ‘Phytopathology’ is a branch of Biological Science, which exclusively deals with plant diseases and various aspects connected with plant diseases. The term Phytopathology had been derived from the Latin language. The Latin word ‘PHYTON‘ means plants; ‘PATHOS‘ means suffering and ‘LOGOS‘ means Science. So, Phytopathology means the Science dealing with suffering plants. Trees, shrubs, grasses etc., whether cultivated or wild are termed as plants and they form the majority of the earth’s living environment. These plants, which are so vital for humans, animals and insects are vulnerable to attack by numerous microorganisms, called ‘plant pathogens’. Some environmental factors are also detrimental to the normal growth of plants, resulting in diseases. Diseased plants exhibit some type of abnormalities and these abnormalities are termed as ‘disease symptoms’. Depending upon the pathogens attacking the plants or adverse environmental factors the disease symptoms vary markedly.

The Science of Plant Pathology has four main objectives:

1. To acquire knowledge about biotic plant pathogens and abiotic environmental factors, which are responsible for causing diseases.
2. To know more about the occurrence and mode of spread of the pathogens on a large scale.
3. To study the interaction between the host and the pathogen with respect to environmental factors.
4. To adopt suitable methods of preventing or controlling the diseases, thereby reducing the damage caused by the pathogens.

Systematic knowledge about Plant Pathology will be of much help in protecting the plants from attack by the pathogens, thereby allowing the plants to grow and attain maturity according to their genetic potential.

2.1. LABORATORY SETUP

The setting up of a tissue culture laboratory needs proper planning. It depends on the nature of research works to be under taken and/or commercialization of tissue culture technology and the availability of space. The ideal tissue culture laboratory should have the following components:

1. Store facility for chemicals
2. Media preparation room
3. Autoclave room
4. Storage facilities for autoclaved laboratory-ware and media
5. Washing facilit
6. Culture room
7. Inoculation room
8. Instrumentation room
9. Hardening facility

The term probiotic means “for life” and it is currently used to refer bacteria that are associated with beneficial effects for humans and animals. The credit for first observation made on the positive role of some selected bacteria was attributed to Eli Metchnikoff, the Russian born Nobel Prize recipient, worked at the Pasteur Institute in the beginning of the last century. Metchnikoff suggested that - “the dependence of the intestinal microbes on the food makes it possible to adopt measures to modify the microflora in our bodies and to replace the harmful microbes by useful microbes”. Interim Henry Tissier, a French paediatrician, observed that children with diarrhea in their stools had a low number of bacteria which are characterized by a peculiar Y shaped morphology. On the contrary, these “bifid” bacteria were abundant in healthy children. Based on these observations, Tissier suggested that “bifid” bacteria could be administered to patients with diarrhoea to help restore a healthy gut microflora. These two scientists were the first to give scientific intimation for the use of probiotics when even the term probiotics was not coined. Later in 1965, the term probiotics is coined by Lilly and Stillwell to describe substances produced by one microorganism, that stimulate the growth of another. Subsequently, Parker defined probiotics as organisms and substances that contribute to intestinal balance. Further, Fuller (1989) improved the Parker’s definition of probiotics as “live microbial feed supplements which beneficially affect the host animal by improving its intestinal microbial balance”. Havenaar and Huis in’t Veld (1992) extended the probiotic definition with the description: “A viable mono or mixed culture of microorganisms which, applied to animal or man, beneficially affects the host by improving the properties of the indigenous microflora”. At the end of the millennium, Salminen and his coworkers (1999) proposed the following definition: “probiotics are microbial cell preparations or components of microbial cells that have a beneficial effect on the health & well- being of host”. Whereas FAO/WHO (2001) defined probiotics as “living bacteria that, when administered in adequate amounts, confer a health benefit on the host”. This definition for probiotics is widely accepted.

1.1.1 Definition and Scope of Soil Science

Definition: Soil science encapsulates the scientific exploration of one of Earth’s most vital components—soil. It goes beyond the everyday understanding of soil as mere dirt, positioning it as a dynamic and complex system that supports life. At its core, soil science is an amalgamation of various scientific disciplines, each contributing to the comprehensive study of soil. This multidisciplinary approach ensures a holistic understanding that extends far beyond the surface.

Soil science is not confined to the physical substance beneath our feet; rather, it embraces a nuanced perspective that involves decoding the intricate language of the soil. It is the science of uncovering the secrets embedded in the Earth’s outer layer—examining its history, composition, and the myriad interactions that shape its character

Fungal and parasitic infections represent major health challenges in Indian aquaculture, impacting both freshwater and marine systems across diverse climatic regions. These pathogens significantly affect fish health and productivity, often causing substantial losses in high-density farming systems. Their complex life cycles and often nonspecific clinical symptoms make diagnosis and control particularly difficult. Effective detection, timely treatment, and preventive biosecurity are essential to maintaining sustainable aquaculture practices in India.
Fungal pathogens such as Saprolegnia, Achlya, and Branchiomyces are commonly encountered in Indian aquaculture. These opportunistic fungi typically infect fish weakened by environmental stress, physical injury, or concurrent bacterial infections. Among these, Saprolegnia spp. are most frequently implicated, especially in carps, catfishes, and ornamental fish. Infected fish often display white or greyish cotton-like growths on the skin, gills, or eggs.
Field-level identification relies on observation of external lesions, erratic behavior, and increased mortality. Microscopic examination of skin scrapes or gill biopsies mounted in saline or potassium hydroxide (KOH) can reveal fungal hyphae, which are long, filamentous, and typically non-septate or sparsely septate.
Fungal cultures are grown on Sabouraud Dextrose Agar (SDA) or Potato Dextrose Agar (PDA), often supplemented with antibiotics to suppress bacterial contamination. Incubation at 25–30°C allows colonies to develop, which can be characterized by morphological and microscopic traits. Molecular diagnostics, including PCR targeting fungal ITS regions, are increasingly utilized in advanced laboratories such as ICAR institutes and state fisheries departments.

Introduction

Colocasia esculenta (L.) Schott, also known as taro, belongs to the family Arecaceae. Taro is believed to have originated in Southern or South-East Asia, and to have been dispersed to Oceania through the Island of New Guinea to many centuries ago but cultivated in Asia for more than 10,000 years. Taro is considered as an important vegetable grown throughout India. Taro is herbaceous perennial plants with a large corm on or just below the ground surface and can be grown in the ground or in large containers. They can be grown in almost any temperate zone as long as the summer is warm.

Taro root contains very significant amount of dietary fibre and carbohydrates, as well as high levels of vitamin A, C, E, B6 and folate, as well as magnesium, iron, zinc, phosphorus, potassium, manganese and copper. Thogh negligible, the plant is also known to provide some protein in our diet. As Taro is a great source of fibre and other nutrients, it offers a variety of potential health benefits, including improved blood sugar management, gut and heart health.

Globally, taro is grown in an area of 1.6 m ha producing 11.66 mt with an average productivity of 7.25 t ha^-1 (FAO, 2009). The plant can be grown in wide range of climatic condition but during growth period taro is prone to attack by at least twenty- three (23) pathogens, of which, only a few causes serious reduction in the potential yield of the crop. Some of the mentionable diseases that commonly occurs and causes yield loss of the plants are as follows:

Introduction

Plant parasitic nematodes are important pests, causing major damage to the world’s food and fibre crops. The management of nematodes is more difficult than that of other pests because nematodes mostly inhabit the soil and usually attack the underground parts of the plants. Nematodes in soil are subject to infections by bacteria and fungi. This creates the possibility of using soil microorganisms to control plant-parasitic nematodes. Biocontrol of nematodes was first studied by Duddington (1951). The development of biological control agents is also considered an effective alternative for nematode control on vegetables (Van Gundy, 1985; Kerry, 1987). There are more than 200 species of nematophagous fungi described. Based on the infection mechanism, they are commonly subdivided into three main groups: the nematode-trapping fungi that captures free living nematodes using specialized morphological structures (i.e., traps), the endoparasitic fungi that infects nematodes using adhesive spores, and the egg- and cyst-parasitic fungi that infect these stages with their hyphal tips (Barron, 1977). The nematophagous fungi that have received most attention for biological control of plant-parasitic nematodes include various species of the nematode-trapping fungi Arthrobotrys spp. (Stirling and Smith, 1998), and the egg-parasitic fungi Pochonia chlamydosporium (Kerry, 2001) and Paecilomyces lilacinus (Gaspard et al., 1990).

ABSTRACT

Biotransformation is an essential step in the elimination of drugs and reduction of their toxicity. The use of fungi in biotransformation reactions can provide information about the metabolism of new drugs and facilitate the attainment of necessary amount of metabolites for toxicological and pharmacological evaluation. Biotransformation studies require the right choice of the microorganisms and also of the culture conditions (pH, substrate, oxygen, salts, temperature, etc). The optimization of these procedures is essential to achieve good results. The fundamental aspects of drug biotransformation by fungi are discussed here as well as some applications showing that many fungi are used in biotransformation studies, mainly Cunninghamella species. Several species mimic the mammalian metabolism producing the same metabolites observed in humans.

Plant pathogens are known to cause yield reduction of almost 20 per cent in the principal food and cash crops worldwide (Oorke et al., 1994). These losses may be more severe when highly susceptible cultivars are widely grown in a particular region of the globe. The increased world’s population is posing a major global challenge to provide sufficient quatity of food with high quality fruits and vegetables. Nearly, 570 million US $ is now spent annually on research and development by the leading 15 agricultural Companies to combat with the important diseases of major food, fruits and vegetable crops. There are more than 150 active ingredients registered as fungicides worldwide (Mc Dougal, 1996). In the present era of intensive agriculture, fungicides play an important role in our fight against plant diseases and reduce the losses in yield and quality of farm produce. The global fungicide sale has been estimated to be $ 6.0 billion US. The cereal and vine industries of the Western European have become largest fungicide market followed by North America. However, the fungicide use is not intensive in Asia and the new world.

This article presents the historical development of fungicides, mode of their action, development of resistance to fungicides, fungicidal residue and chemical control of various diseases of horticultural and plantation crops.

Fungus is member of group of eukaryotic organisms that includes yeasts and molds. The fungi are heterotrophs and they acquire their food by absorbing dissolved molecules by secreting digestive enzyme in the environment. It is present in common place in the environment and some are normal inhabitants of the skin, gastrointestinal tract and other mucous membrane surfaces. Generally if birds immunity is intact and fully operational then it will overcome the fungal infection in most situations, In case of compromised immune system it will cause development of serious infections. Paramount to properly managing fungal infections in avian species is the ability to recognize infection early in the course of disease, to administer appropriate antifungal medications for the location and severity of infection, and to continually assess a patient’s response to therapy.

Clinical Symptoms

• White/brown cotton-like foci on the surface of the skin and/or gills

• Peritonitis

• Extensive haemorrhage • Necrosis

• Adhesions

1. What is a characteristic feature of fungal cell walls?

a) Peptidoglycans

b) Ergosterol and polysaccharides

c) Antiphagocytic capsules

d) Fruiting bodies

2. How do fungi reproduce in tissues?

a) Binary fission

b) Budding

c) Simple division of round, yeast-like forms or slender, tubular hyphae

d) Spore formation

Summary

Nanotechnology is an interdisciplinary areas of science and technology which refers broadly to a field of applied science and technology whose unifying theme of control of matter is on the molecular scale that integrates material science and biology. Due to their advantages over non-biological systems, several research groups have explored the use of biological systems for the synthesis of nanoparticles. Among the different microbes used for the synthesis of nanoparticles, fungi are efficient candidates for fabrication of metal nanoparticles both intra-and extracellulary. The nanoparticles synthesized using fungi present good polydispersity, dimensions and stability. The potential applications of nanotechnology and nanoparticles in different fields have revolutionized the health care, textile and agricultural industries and  they are described in present chapter.

For growing fungi, a wide range of media are used. Media affect colony morphology and color. For utilizing different carbon sources some fungi lack the necessary enzymes. For growth and reproduction all fungi require several specific elements. The requirements for growth are generally less specific than for sporulation, so it is often necessary to try several types of media when attempting to identify a fungus in culture. Sporulating cultures should be used because repeated transfers of a pathogen on artificial media usually result in loss of sporulation or pathogenicity or both. Transfer should be made using spores and cultured alternately on nutrient rich and poor culture media. Most fungi thrive on potato dextrose agar (PDA), but in some fungi excessive mycelial growth is obtained at the expense of sporulation. Similarly, wood-inhabiting fungi and dematiaceous (dark pigmented) fungi often sporulate better on Corn meal agar (CMA) or Oat Agar, both of which have less easily digestible carbohydrate than PDA. Cellulose-destroying fungi grow on a weak medium such as Water Agar (WA) or Potato Carrot Agar (PCA). By adding pieces of tissue, such as filter paper, wheat straw, rice, grains, leaves or dung, often produces good sporulation dependent on the organism grown. Some special methods of inducing sporulation in fungi.

Fungi are achlorophyllus so they have to depend on other organisms hence heterotrophic nutrition. Depending on the nutrition, fungi are classified as Saprophytes, Parasites and Symbionts.

3.1 Saprophyte (sapros = rotten; phyton = plant)

Fungi which get their nutrition only from dead organic are called saprophytes ex: Saprolegnia, Rhizopus, Mucor, Alternaria etc.

3.1.1 Facultative saprophyte (Facultas = ability)

Ability of a fungus to become saprophyte. It is a parasite ex. Ustilago

3.1.2 Obligate saprophyte (obligate = to bind itself)

When they strictly get their food only from dead organic matter and can never become parasites are called obligate saprophyte ex. Mucor.

Introduction

Seed, the basic input of crop production technology, is exposed to various stress factors right from its formation to the completion of its germination. Even after germination, the stressed seeds may fail to emerge into a healthy plant and thus, the subsequent seed formation is also affected both quantitatively and qualitatively.

The stress factors may be abiotic, biotic or mesobiotic. Environmental factors such as climatic parameters, nutritional deficiencies, soil factors and conditions of storage are the examples of abiotic stress factors. Insects, fungi, bacteria, nematodes and other plant parasites constitute biotic stress factors whereas viruses, viroids and virusoids and similar agencies are the examples of mesobiotics factors that bring about stress over the seed. Apart from these conspicuous causes of stress, there are certain other factors also, which may affect the influence of stress over the total performance of the seed. For example, the crop improvement efforts bring about changes in seeds quality that can have considerable effects on the vulnerability of the seed to invasion by various biotic factors.

Introduction

Fermented foods and beverages comprise an indispensable part of the human diet. They can be generally defined as those foods and beverages produced via controlled microbial growth and conversion of various substrates using either enzymes or as whole cell itself, as shown in Figure 1.

Definition
Fungi are eukaryotic, spore bearing, achlorophyllus, heterotrophic and thallophytic plants with varied forms and habitats, representing heterothallic or homothallic types of sexuality with characteristic sexual and /or asexual means of reproduction without tissue differentiation.
General Characteristics of Fungi
1. Thallus
The body of the fungus is called as Thallus, which is without stem, root and leaves. It may be Plasmodial, Pseudoplasmodial , Pseudomycelial or Mycelial. A single thread like filament is called as hypha. A hypha is made up of a thin, transparent tabular wall filled or lined with a layer of protoplasm.

A group of hypha constituting the body of fungus is called as mycelium may be septate or aseptate. i.e coenocytic.
(a) Coenocytic or Nonseptate or Aseptate Mycelium: When mycelium is not divided by cross walls called as Coenocytic mycelium. Depending upon the nature of parasitism with the host plant, mycelium is either ecotophytic or endophytic.
b) Septate Mycelium: When mycelium is divided by cross walls or septa called as septate mycelium.

Introduction
Fungi are a diverse group of eukaryotic organisms that play a significant role in ecosystems, including their function as pathogens in plants. They can cause a wide range of diseases that affect plant health and agricultural productivity. Understanding the characteristics, life cycles, and impact of phytopathogenic fungi is crucial for effective disease management.
General Characteristics of Fungi
Fungi are distinguished from plants and animals by several key features:
Cell Structure: Fungi have a complex cell structure with a rigid cell wall made primarily of chitin, which differs from the cellulose found in plant cell walls.
Nutritional Mode: Fungi are heterotrophic organisms that obtain nutrients through external digestion. They secrete enzymes into their environment to break down complex organic matter into simpler compounds, which are then absorbed.

9.1. Fungi useful against plant disease pathogen

9.1.1. Trichoderma viride

Trichoderma viride (Fig. 231) fungus is used as a bio-fungicide. It is used for seed and soil treatment for suppression of various diseases caused by fungal pathogens. It is also a pathogen in its own right,causing green mould rot of onion.

The fungicidal activity makes T. viride useful as a biological control agent against plant pathogenic fungi. It has been shown to provide protection against pathogens like Rhizoctonia, Pythium and Armillaria.

It is found naturally in soil and is effective as a seed dressing bioinoculant in the control of seed and soil-borne diseases including Rhizoctonia solani, Macrophomina phaseolina and Fusarium species. When it is applied to the seed, it colonizes the seed surface and kills not only the pathogens present on the cuticle, but also provides protection against soil-borne pathogens.

3.1. Plant diseases caused by soil borne fungi

3.1.1. Clubroot Disease causing fungi

Plasmodiophora brassicae (Fig. 125)

It infects Crucifers host species.

Infected plants in the begening shows pale green to yellowish leaves, which later on show wilting in the middle of hot, sunny days, and recovering during the night. Young plants may be killed by the disease soon after infection, whereas older plants may remain alive but become stunted and fail to produce marketable heads.

The most characteristic symptoms of the disease appear on the roots as spindle-like, spherical, knobby, or club-shaped swellings. The swellings may be few and isolated or they may coalesce and cover the entire root system. The older and usually the larger clubbed roots disintegrate before the end of the season because of invasion by bacteria and other fungi.

5.1 Ringworm (in Cattle) causing fungi

Trichophyton verrucosum

Ringworm is one of the commonest skin diseases in cattle. Ringworm is a transmissible skin infectious disease caused most often by Trichophyton verrucosum, a spore forming fungi. The spores can remain alive for years in a dry environment. Although unsightly, fungal infections cause little permanent damage or economic loss. Direct contact with infected animals is the most common method of spreading the infection.

The symptoms of Ringworm include Lesions with greywhite areas with an ash like surface usually circular in outline and slightly raised that appears on skin. Size of lesions vary and can become very extensive. In calves the infection is most commonly found around eyes, on ears and on back. In adult cattle infection on chest and legs are more common (Fig. 183)

7.1. Black Gill Disease (in Shrimps) causing fungi

Fusarium spp

The affected prawns show brown to black spots on the gills. In acute cases gills may completely become brown or black with atrophy and necrosis (Fig. 192).

7.2. Saprolegniasis disease causing fungi

Saprolegnia

Saprolegniasis is a fungal disease of fish and fish eggs, most commonly caused by the Saprolegnia species called “water molds.” They are common in fresh or brackish water. Saprolegnia can grow at temperatures ranging from 0° to 35°C but seem to prefer temperatures of 15° to 30°C. The disease fungus attack an existing injury on the fish and spread to healthy tissue. Poor water quality (for example, water with low circulation, low dissolved oxygen, or high ammonia) and high organic loads, including the presence of dead eggs, are often associated with Saprolegnia infections.

6.1. Aspergillosis disease causing fungi

Aspergillus fumigatus

Aspergillosis is a fungal infection that commonly causes respiratory disease in pet birds. It can infect both upper (nose, sinuses, eye, and trachea) and lower (lung and air sacs-a specialized part of the respiratory tract that birds have) respiratory organs or more broadly distributed systemic infections (Fig. 187).

The Symptoms includes Weight loss, Open-mouth breathing or gasping for breath, Tracheal movement or in-out-in movements in the region of the neck, Tail-bobbing or movement of the bird’s tail up and down while breathing in and out, heavy breathing after flight or exercise, Change in voice and persistent itching or rubbing of cerenares.

4.1. Aspergillosis disease causing fungi Aspergillus

Aspergillosis is usually caused by the fungus Aspergillus (Fig. 161) and usually occurs in people with lung diseases or weakened immune system

The different types of aspergillosis can cause different symptoms. The symptoms are similar to asthma symptoms, and include:

4.1.1. Allergic bronchopulmonary aspergillosis (ABPA)

The symptoms of ABPA includes Wheezing, Shortness of breath, Cough and Fever (in rare cases).

4.1.2. Allergic Aspergillus sinusitis

The symptoms of Alleric Aspergillus Sinusitis include stuffiness, Runny nose, Headache and Reduced ability to smell.

Abstract

Many airborne fungal spores are important as allergens, human and plant pathogens, in the bio-deterioration of stored materials like paper, leather, textile, paintings, historical monuments and spoilage of food stuffs. Surveys have been conducted to elucidate the magnitude of the problem. Indoor environment also plays an important role in the precipitation of allergic symptoms caused by fungal spores. The present review briefly highlights some of the qualitative investigations carried out on indoor environments like bakery, building, cold storage, cow shed, dormitory, educational institutions, garbage disposal plant, ware house, hospital, library, food grain godown, leather godown, house dust, poultry house, chick hatcheries, plastic industries and textile industries.