Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation, and Agriculture

Frans J. de Bruijn, PhD, was Director of the Laboratory for Plant-Microbe Interactions and Environment, a mixed INRAE/CNRS research facility with about 100 scientists and support staff in Toulouse, France. He is presently Director of Recherche DR1 and editor of multiple books on a variety of topics. Hauke Schmidt, PhD, is a member of the management team at the National BE-Basic Program and Senior Scientist and Theme Council member at TI Food & Nutrition. Luca S. Cocolin is Full Professor in the Department of Agricultural, Forest, and Food Sciences at the University of Torino, Italy. Michael Sauer is Assistant Professor at the Department of Biotechnology of BOKU—University of Natural Resources and Life Sciences in Vienna, Austria. David Dowling, PhD, co-founded MicroGen Biotechnology Limited and is the Head of the Faculty of Science at the Institute of Technology Carlow. Linda Thomashow, PhD, Research Geneticist at the USDA Agricultural Research Service's Wheat Health, Genetics and Quality Research Unit and Professor in Plant Pathology and Molecular Plant Sciences at Washington State University, USA.

Preface xxi

List of Contributors xxii

Acknowledgments xxviii

Introduction xxix

Section 1 Good Microbes in Medicine 1
Co-Edited by Hauke Smidt and Frans J. de Bruijn

Chapter 1 Modern Medicine Relies on the Help of Microorganisms – From Vaccine Production to Cancer Medication 3
Letícia Parizotto, Larissa Brumano, Eduardo Kleingesinds, and Adalberto Pessoa Junior

1.1 Introduction: Good Microorganisms and Our Health 3

1.2 Bad Microorganisms: Epidemics Boosted Modern Medicine 4

1.3 Antimicrobial Peptides: A New Therapeutic Alternative to Antibiotics? 4

1.4 Microorganisms as Tools: Recombinant DNA Technology (rDNAT) 5

1.5 Vaccines: The Use of Microorganisms in the Frontline against Diseases 7

1.6 Anticancer Drugs: Many Ways to Fight Cancer with Good Microorganisms 8

1.7 Gene Therapy: The Future of Modern Medicine 9

1.8 Concluding Remarks and Perspectives 10

Acknowledgments 10

Chapter 2 How Nursing Mothers Protect Their Babies with Bifidobacteria 13
Nick M. Jensen, Britta E. Heiss, and David A. Mills

2.1 Bifidobacterium Species and Diversity 13

2.2 Human Milk Oligosaccharides 14

2.3 Bifidobacterial Metabolism 14

2.4 Benefits of Bifidobacterium 15

2.5 Global Distribution of Bifidobacterium 16

2.6 Supporting Persistent Bifidobacterium Populations 16

2.7 Summary 18

Acknowledgments 18

Chapter 3 Gut Microbiome and the Immune System: Role in Vaccine Response 22
Helena Ipe Pinheiro Guimaraes, Jorgen De Jonge, Debbie Van Baarle, and Susana Fuentes

3.1 Immunology of Vaccines 22

3.1.1 Induction of Protective Immunity by Vaccination 22

3.1.2 Evolution of Vaccines 23

3.1.3 Vaccine Limitations 24

3.2 Gut Microbiome and the Immune System 24

3.2.1 Microbiome Development in Life 24

3.2.2 Host–microbe Interactions: Impact on Health 25

3.3 Microbiome and Vaccine Response 27

3.3.1 Mechanistic Studies in Animal Models 27

3.4 Role of the Microbiome in Vaccine Response in Human Studies 28

3.5 Conclusions and Future Perspectives 29

Chapter 4 Probiotics for Prevention or Treatment of Food Allergies 35
Agnes S. Y. Leung, Wenyin Loh, and Mimi L. K. Tang

4.1 Introduction 35

4.2 Prevention of Food Allergy 36

4.3 Treatment of Food Allergy 37

4.3.1 Clinical Use of Probiotics in Food Immunotherapy 38

4.3.2 Preclinical Studies of the Effects of Probiotics for Treatment of Food Allergy 39

4.4 Conclusion 39

Chapter 5 COVID-19, Microbiota, and Probiotics 43
Marta Mozota, Leónides Fernández, and Juan Miguel Rodríguez

5.1 Introduction 43

5.2 Relationship between COVID-19 and the Microbiota 44

5.3 Respiratory Microbiota in Patients with COVID-19 45

5.4 Gut Microbiota in Patients with COVID-19 45

5.5 Probiotics and COVID-19 46

Chapter 6 Underarm Body Odor, the Microbiome, and Probiotic Treatment 52
Britta De Pessemier, Rune Daneels, Tom Van De Wiele, and Chris Callewaert

6.1 Skin Structure and Function 52

6.2 Sweat 52

6.2.1 Sweat Glands

6.2.1.1 Eccrine Glands 53

6.2.1.2 Apocrine Glands 53

6.2.1.3 Apoeccrine Glands 53

6.2.1.4 Sebaceous Glands 54

6.3 Skin and Underarm Microbiome 54

6.4 Axillary Microbiome 54

6.5 Bromhidrosis Pathophysiology 56

6.5.1 Steroid-based Malodor 56

6.5.2 Long-chain Fatty Acids (LCFAs) 56

6.5.3 VFA-based Malodor 57

6.5.4 Thioalcohol-based Malodor 57

6.6 Methods to Treat Body Odor 57

6.6.1 Conventional Methods 57

6.6.1.1 Deodorants 57

6.6.1.2 Antiperspirants 58

6.6.1.3 Antibiotics 58

6.6.1.4 Medication 58

6.6.1.5 Botox 58

6.6.1.6 Surgery 58

6.6.2 Alternative Methods 58

6.6.2.1 Pre-, Pro-, and Postbiotics 59

6.6.2.2 Armpit Bacterial Transplant 60

6.6.2.3 Bacteriotherapy 60

6.7 Conclusions 60

Acknowledgments 61

Chapter 7 The Enigma of Prevotella copri 64
Petia Kovatcheva-Datchary

7.1 Introduction 64

7.2 Prevotella copri Physiology, Growth, and Metabolism 64

7.3 Prevotella copri, an Important Member of the Human Gut Microbiota 65

7.4 The Unexplored Diversity of Prevotella copri 65

Chapter 8 Future Perspectives of Probiotics and Prebiotics in Foods and Food Supplements 69
Z. H. Hassan, F. Hugenholtz, E. G. Zoetendal, and Hauke Smidt

8.1 Introduction 69

8.2 Function of the GI Tract Microbiota 71

8.3 Modulating the GI Tract Microbiota to Improve Health 71

8.3.1 Modulating the GI Tract Microbiota with Probiotics 72

8.3.2 Criteria for a Microorganism to Be Classified as Probiotic 72

8.4 Modulating the GI Tract Microbiota with Prebiotics 73

8.5 Modulating the GI Tract Microbiota with Synbiotics 74

8.6 Future Perspectives 76

8.6.1 Next Generation Probiotics 78

8.6.2 Next Generation Prebiotics 80

Acknowledgments 82

Section 2 Good Microbes in Food Production 89
Co-Edited by Luca S. Cocolin and Frans J. de Bruijn

Chapter 9 Bioprotective Cultures and Bacteriocins for Food 91
Sara Arbulu, Beatriz Gómez-Sala, Enriqueta Garcia-Gutierrez,
and Paul D. Cotter

9.1 Introduction 91

9.1.1 Food Safety Hazards 91

9.1.2 Bioprotection: Fermentation, Protective Cultures, and Bacteriocins 92

9.1.3 Fermented Foods 92

9.1.4 Protective Cultures 92

9.1.5 Bacteriocins 92

9.1.6 Bacteriocin Classification 92

9.2 Bioprotection of Milk and Dairy Products 93

9.2.1 Milk Products and Their Importance in Society 93

9.2.2 Spoilage and Food-borne Pathogenic Bacteria in Milk and Dairy Products 93

9.3 Fermented Dairy Products 93

9.4 Application of Bacteriocins and Their Protective Cultures in Milk and Dairy Products 94

9.5 Bioprotection of Meat and Meat Products 95

9.5.1 Meat and Meat Products and Their Importance in Society 95

9.5.2 Spoilage and Food-borne Pathogenic Bacteria in Meat and Meat Products 95

9.6 Fermented Meat Products 95

9.7 Application of Protective Cultures and Their Bacteriocins in Meat and Meat Products 96

9.8 Bioprotection of Fresh Fish and Fish Products 97

9.8.1 Fish and Fish Products and Their Importance in Society 97

9.8.2 Spoilage and Food-borne Pathogenic Bacteria in Fish and Fish Products 97

9.9 Fermented Fish Products 98

9.10 Application of Protective Cultures and Their Bacteriocins in Fish and Fish Products 100

9.11 Bioprotection of Fruits and Vegetables 100

9.11.1 Fruit and Vegetables and Their Importance in Society 100

9.11.2 Spoilage and Pathogenic Bacteria in Fruit and Vegetables 103

9.12 Fermented Fruits and Vegetables Products 103

9.13 Application of Protective Cultures and Their Bacteriocins in Fruit, Vegetables, and By-products 104

9.14 Regulatory Issues in Bioprotection 104

9.15 Conclusions 106

Acknowledgments 106

Chapter 10 Aromatic Yeasts: Revealing Their Flavor Potential in Food Fermentations 113
Amparo Gamero, Mónica Flores, and Carmela Belloch

10.1 Introduction 113

10.2 Yeast Aroma in Alcoholic Beverages 113

10.2.1 Yeast: Saccharomyces and Non-Saccharomyces 114

10.2.2 Aromatic Precursors 115

10.2.3 Fermentative Aroma Compounds 116

10.3 Yeast Aroma in Foods from Animal Sources 116

10.3.1 Yeast: Debaryomyces and Kluyveromyces 117

10.3.2 Fermentation Aroma Compounds 117

10.4 Yeast Aroma in Other Fermentations 120

10.4.1 Vegetables 121

10.4.2 Traditional Fermentations 122

10.5 Final Remarks 125

Acknowledgments 125

Chapter 11 Beneficial Microbiota in Ethnic Fermented Foods and Beverages 130
Jyoti Prakash Tamang and Namrata Thapa

11.1 Introduction 130

11.2 Ethnic Fermented Foods 130

11.3 Diversity of Beneficial Microorganisms in Ethnic Fermented Foods 132

11.3.1 Lactic Acid Bacteria 133

11.3.2 Non-Lactic Acid Bacteria 134

11.3.3 Yeasts 135

11.3.4 Filamentous Molds 135

11.3.5 Probiotic Strains from Ethnic Fermented Foods 136

11.3.6 Functional Profiles of Beneficial Microorganisms 136

11.4 Conclusion 137

Chapter 12 No Microbes, No Cheese 149
Maria Kazou and Effie Tsakalidou

12.1 Cheese for Life: The History 149

12.2 The Technology 150

12.3 The Market 151

12.4 Microbes, Milk, and Cheese: A Long Lasting Threesome Love Affair 151

12.5 Raw Milk Cheese versus Pasteurized Milk Cheese: A Thoughtful Debate about Cheese Quality and Safety 154

12.6 Starter Cultures versus Non-starter Cultures, Alias, Sprinters versus Marathon Runners 155

12.7 Cheese Microbial Communities Thrive while Cheese is Aging and Make a Fortune in Aroma, Flavor, Texture, and Color 156

12.8 Cheese Microbiota and Human Health: Myth or Reality? 157

12.9 Conclusions 158

Chapter 13 The Microbiome of Fermented Sausages 160
Ilario Ferrocino, Irene Franciosa, Kalliopi Rantsiou, and Luca S. Cocolin

13.1 Introduction 160

13.2 The Microbiota of Fermented Sausages 161

13.3 The Importance of the Sausage’s Mycobiota 164

13.4 Use of the Autochthonous Microbiome to Improve the Quality and Safety of Fermented Sausages 165

13.5 Conclusion 166

Chapter 14 The Sourdough Microbiota and Its Sensory and Nutritional Performances 169
Hana Ameur, Kashika Arora, Andrea Polo, and Marco Gobbetti

14.1 Introduction 169

14.2 How the Sourdough Microbiota is Assembled 170

14.2.1 House Microbiota 170

14.2.2 Flour 171

14.2.3 Water 172

14.2.4 Other Ingredients 172

14.3 Where and How to Use the Sourdough 173

 14.3.1 Baked Goods and Flours 173

14.3.2 Conditions of Use 173

14.3.3 Microbiological and Biochemical Characteristics 174

14.4 Sourdough to Exploit the Potential of Non-conventional Flours 175

14.4.1 Legumes 175

14.4.2 Pseudo-cereals 177

14.4.3 Milling By-products 177

14.5 The Sensory Performances of Sourdough Baked Goods 178

14.6 The Nutritional Performances of Sourdough Baked Goods 178

14.6.1 Mineral Bioavailability 178

14.6.2 Dietary Fibers 179

14.6.3 Glycemic Index 179

14.6.4 Protein Digestibility 179

14.6.5 Degradation of Anti-nutritional Factors 180

14.7 Conclusions 181

Chapter 15 Beneficial Role of Microorganisms in Olives 185
Anthoula A. Argyri and Chrysoula C. Tassou

15.1 Table Olives as Fermented Food 185

15.1.1 Microbiota of Fermented Olives 185

15.1.2 Microbial Starters in Olive Fermentation 186

15.2 Table Olives as Functional/Probiotic Food 186

15.2.1 Probiotic Microorganisms of Olives 187

15.2.2 Probiotic Microorganisms as Starters in Olive Fermentation 191

15.2.2.1 Non-olive Origin Probiotic Starters 191

15.2.2.2 Olive Origin Probiotic Starters 192

15.3 Conclusions 193

Chapter 16 The Functional and Nutritional Aspects of Cocobiota: Lactobacilli 199
Jatziri Mota-Gutierrez and Luca S. Cocolin

16.1 Introduction 199

16.2 Characteristics of Liquorilactobacillus Cacaonum, Limosilactobacillus Fermentum, and Lactiplantibacillus Plantarum 200

16.2.1 Nutrition and Growth 200

16.2.2 Genetics 201

16.2.3 Metabolic Properties 202

16.2.4 Potential Food Application of Lactobacilli from Fermented Cocoa Pulp-bean Mass 203

16.2.5 Starter Cultures 203

16.2.6 Food Preservation Applications 205

16.2.7 Organoleptic Applications 205

16.2.8 Nutritional Applications 206

16.3 European Regulation of Food Cultures 207

16.3.1 Food Safety Assessment 207

16.4 Conclusions 207

Chapter 17 Microbiological Control as a Tool to Improve Wine Aroma and Quality 213
Albert Mas, Gemma Beltran, and María Jesús Torija

17.1 Introduction 213

17.2 Methods of Analysis: Classical and Molecular Methods 213

17.3 Grape Microbiome 215

17.4 Succession of Microorganisms during Alcoholic Fermentation 216

17.5 Microbial Interactions during Alcoholic Fermentation 218

17.6 Production of Aromas and Wine Quality 219

17.7 Conclusions 222

Chapter 18 Lambic Beer, A Unique Blend of Tradition and Good Microorganisms 225
Jonas De Roos and Luc De Vuyst

18.1 Introduction 225

18.2 Lambic Beer, a Long-lasting Brew 226

18.3 A Unique Blend of Microorganisms 228

18.4 How Beer-spoiling Bacteria Can Be Wanted 229

18.5 Yeasts, More than a One-trick Pony 231

18.6 Conclusions 232

Section 3 Good Microbes in Biotechnology 237
Co-Edited by Michael Sauer and Frans J. de Bruijn

Chapter 19 Microbiology and Bio-economy – Sustainability by Nature 239
Michael Sauer

19.1 Introduction 239

19.2 Economy, Employment, and Microbes – Some Numbers 239

19.3 Outlook into a Sustainable Future – Microbial Chemical Production as an Example 240

19.4 What Makes Microorganisms Useful for the Chemical Industry? 241

19.5 Metabolic Engineering Allows the Design of Microbial Cell Factories 243

19.6 From Plant to Microbe – Production of the Malaria Medication Artemisinin 243

19.7 Opening up the Chemical Space with the Tools of Synthetic Biology 244

19.8 Conclusions 245

Chapter 20 Role of Microorganisms in Environmental Remediation and Resource Recovery through Microbe-Based Technologies Having Major Potentials 247
Piyush Malaviya, Rozi Sharma, Smiley Sharma, and Deepak Pant

20.1 Introduction 247

20.2 Microorganisms as Important Biological Entities in the Environment 248

20.2.1 Role of Microorganisms in Urgent Environmental Needs 248

20.2.1.1 Pollution Control 248

20.2.1.2 Carbon Sequestration 249

20.2.1.3 Biofuel Production 249

20.2.1.4 Biogas Production 250

20.2.1.5 Biofertilizer Production 250

20.2.1.6 Production of Single-cell Proteins 250

20.3 Different Microbial Technologies with High Potential for Environmental Exigencies 250

20.3.1 Omics Technologies 250

20.3.2 Nanobioremediation Technology 251

20.3.3 Electrobioremediation 251

20.3.4 Microbial Electrosynthesis for CO2 Sequestration 251

20.3.5 Microbial Fuel Cells (MFCs) for Electricity Generation 252

20.3.6 Microbial Electrolysis for Hydrogen Production 254

20.3.7 Consolidated Bioprocessing for Bioethanol Production 255

20.3.8 Microbial Technologies for Biogas Production 256

20.3.9 Bioaugmentation 256

20.3.10 Biogranulation 257

20.4 Conclusion 257

Chapter 21 Microbes Saving the World? How Microbial Carbon Dioxide Fixation Contributes to Storing Carbon in Goods of Our Daily Life 265
Diethard Mattanovich, Özge Ata, and Thomas Gassler

21.1 Introduction 265

21.2 Photoautrophic Microorganisms 267

21.2.1 Cultivation and Applications of Cyanobacteria and Microalgae 268

21.3 Chemoautotrophic Bacteria 270

21.3.1 Biotech Applications of Chemoautotrophs 272

21.4 Synthetic Biology: New-to-Nature CO 2 Fixation Pathways 272

Chapter 22 The Biodiesel Biorefinery: Opportunities and Challenges for Microbial Production of Fuels and Chemicals 276
Hannes Russmayer and Michael Egermeier

22.1 The Concept of a Biorefinery 276

22.1.1 Biorefinery Concept for Biodiesel Production 277

22.1.2 Microorganisms as Feedstocks for Biodiesel Production 277

22.1.3 Microbial Upgrading of Waste Streams from Biodiesel Production 279

22.2 Higher Value Chemicals from Aerobic Glycerol Metabolism 280

22.2.1 Anaerobic Glycerol Metabolism for Industrial Chemical Production 281

22.2.1.1 Dehydration of Glycerol to Industrial Relevant Building Blocks 281

22.2.1.2 Microbial Glycerol Reduction for Chemical Production 282

22.3 Concluding Remarks 282

Acknowledgments 283

Chapter 23 The Good Fungus – About the Potential of Fungi for Our Future 287
Valeria Ellena and Matthias Steiger

23.1 Introduction 287

23.2 Fungal Biotechnology: The Origins 287

23.3 Fungi for Moving Forward – Biofuels 288

23.4 Fungal Enzymes to the Rescue for Sustainable Industries 288

23.5 Fungal Organic Acids: Jacks of All Trades 289

23.6 Fungal Metabolites – Weapons against Diseases 289

23.7 Fungal Products on Demand 290

23.8 “Green” Fungi for a Sustainable Future 290

23.9 Biocomputers and Life in Space: The Future of Fungal Biotechnology 291

23.10 Conclusions 292

Acknowledgments 292

Chapter 24 Microbes and Plastic – A Sustainable Duo for the Future 294
Birger Wolter, Henric M.T. Hintzen, Gina Welsing, Till Tiso, and Lars M. Blank

List of Abbreviations 294

24.1 Introduction 294

24.9 Conclusion 306

Acknowledgments 306

Chapter 25 Food Waste as a Valuable Carbon Source for Bioconversion – How Microbes do Miracles 312
Rajat Kumar, Varsha Bohra, Manu Mk, and Jonathan W. C. Wong

25.1 Introduction 312

25.2 Biofertilizers 313

25.3 Bioenergy 315

25.3.1 Hydrolysis 315

25.3.2 Acidogenesis 316

25.3.3 Acetogenesis 316

25.3.4 Methanogenesis 317

25.3.5 Bio-products 317

25.3.6 Biochemicals 318

25.3.7 Bioplastics 318

25.3.8 Biosurfactants 319

25.3.9 Biocatalysts 319

25.4 Conclusions 319

Section 4 Good Microbes and Bioremediation 323
Co-Edited by David Dowling and Frans J. de Bruijn

Chapter 26 Microbial-based Bioremediation at a Global Scale: The Challenges and the Tools 325
Victor de Lorenzo, Esteban Martínez-García, and Tomás Aparicio

26.1 Introduction 325

26.2 Bioremediation Beyond the Tipping Point 326

26.3 The Environmental Microbiome as a Global Catalyst 326

26.4 Designing Agents for Spreading New Traits through the Environmental Microbiome 328

26.5 Bacterial Chassis for Environmental Interventions 329

26.6 Inoculation of Newcomers in Existing Microbial Niches: No Piece of Cake 331

26.7 Programming Large-scale Horizontal Gene Transfer 331

26.8 Conclusion 332

Acknowledgments 333

Chapter 27 Ecopiling: Beneficial Soil Bacteria, Plants, and Optimized Soil Conditions for Enhanced Remediation of Hydrocarbon Polluted Soil 337
Robert Conlon, Mutian Wang, Xuemei Liu Germaine, Rajesh Mali,
David Dowling, and Kieran J. Germaine

27.1 Introduction 337

27.2 Remediation of Hydrocarbons 338

27.3 Bioremediation 338

27.4 Biopiles 339

27.5 Phytoremediation 339

27.6 Rhizoremediation of Total Petroleum Hydrocarbons 340

27.7 Ecopiling 340

27.8 Conclusion 345

Acknowledgments 346

Chapter 28 Plant–Microbe Interactions in Environmental Restoration 348
Ondrej Uhlik, Jachym Suman, Jakub Papik, Michal Strejcek, and Tomas Macek

28.1 Introduction to Plant–Microbe Interactions 348

28.5 Conclusions 353

Acknowledgments 354

Chapter 29 Microbial Endophytes for Clean-up of Pollution 358
Robert J. Tournay and Sharon L. Doty

29.1 Introduction 358

29.4 Conclusions 367

Chapter 30 Metagenomics of Bacterial Consortia for the Bioremediation of Organic Pollutants 372
Daniel Garrido-Sanz, Paula Sansegundo-Lobato, Marta Martin,
Miguel Redondo-Nieto, and Rafael Rivilla

30.1 Introduction 372

Acknowledgments 382

Chapter 31 Soil Microbial Fuel Cells for Energy Harvesting and Bioremediation of Soil Contaminated with Organic Pollutants 385
Bongkyu Kim, Jakub Dziegielowski, and Mirella Di Lorenzo

31.1 Introduction to Soil Microbial Fuel Cells 385

31.6 Conclusions and Future Perspective 392

Chapter 32 Biotechnology for the Management of Plastics and Microplastics 396
Loriane Murphy and John Cleary

32.1 Introduction 396

32.4 Conclusions 406

Acknowledgments 407

Chapter 33 Bio-electrochemical Systems for Monitoring and Enhancement of Groundwater Bioremediation 412
Rory Doherty, Altaf AlBaho, and Lily Roney

33.1 Introduction 412

33.6 Conclusion 422

Section 5 Good Microbes and Agriculture 427
Co-Edited by Linda Thomashow and Frans J. de Bruijn

Chapter 34 Beneficial Microbes for Agriculture: From Discovery to Applications 429
Gabriele Berg, Peter Kusstatscher, Birgit Wassermann, Tomislav Cernava,
and Ahmed Abdelfattah

34.1 Introduction 429

34.8 Concluding Remarks 438

Acknowledgments 438

Chapter 35 Biological Control of Soilborne Plant Diseases 444
Linda Thomashow and David M. Weller

35.1 Introduction 444

Acknowledgments 454

Chapter 36 Classification, Discovery, and Microbial Basis of Disease-Suppressive Soils 457
David M. Weller, Melissa LeTourneau, and Mingming Yang

36.1 Microbe-based Plant Defense of Roots 457

Chapter 37 Biological Nitrogen Fixation 466
Frans J. de Bruijn and Mariangela Hungria

37.1 Introduction 466

37.9 Conclusions 472

Acknowledgments 473

Chapter 38 A Primer on the Extraordinary Efficacy and Safety of Bacterial Insecticides Based on Bacillus Thuringiensis 476
Brian Federici

38.1 Introduction 476

38.2 Summary of Bt Biology and Its Mode of Action 477

38.3 Summary of Earlier Studies on Bt Safety 479

Chapter 39 Life of Microbes Inside the Plant: Beneficial Fungal Endophytes and Mycorrhizal Fungi 488
Luisa Lanfranco and Valentina Fiorilli

39.1 The Plant Microbiota 488

39.4 Conclusions and Perspectives 497

Acknowledgments 498

Chapter 40 Aromatherapy: Improving Plant Health through Microbial Volatiles 506
Ana Shein Lee Diaz and Paolina Garbeva

40.1 Background 506

Chapter 41 Trichoderma for Biocontrol and Biostimulation – A Green Fungus Revolution in Agriculture 515
Sheridan Lois Woo and Matteo Lorito

41.1 Modern Agriculture with Old Problems 515

41.9 Conclusions 526

Acknowledgments 527

Chapter 42 Companies and Organizations Active in Agriculture and Horticulture 531
Ben Lugtenberg

42.1 Introduction 531

42.2 Examples of Important Microbes 532
42.2.1 Arbuscular Mycorrhizas 532
42.2.2 Bacillus 532
42.2.3 Bacillus thuringiensis 532

Acknowledgments 539

Index 541