This book is first part of the 3 volume set focusing on basic and
advanced methods for using microbiology as an entrepreneurial venture.
This book deals with the concept of entrepreneurship skills for
production, cost-benefit analysis and marketing of button, oyster, milky
mushroom, Ganoderma sp, Single cell protein, Breads, Cheese, Yoghurt,
Wine, Beer, Probiotics, Prebiotics fermented vegetables, and Fermented
Fish etc. Chapters cover the applications of microorganisms in small and
large scale production to achieve a sustainable output. This book
provides essential knowledge and working business protocols from all
related disciplines of food and dairy industry, probiotics industry,
mushroom industry, beverage and baking industry, poultry industry, and
aquaculture industry etc. This book is useful to graduate students,
research scholars and postdoctoral fellows, and teachers who belong to
different disciplines via botany, food microbiology, biotechnology,
aquaculture microbiology and poultry microbiology. The other two volumes
are focused on agriculture and industrial microbiology.