Table of Contents

Preface. Editorial Board for Volume 2. Contributors. 1. Brewer's Yeast: genetics and biotechnology (J. Polaina). 2. Genetic diversity of yeasts in wine production (T. Benitez, A.C. Codón). 3. Fungal carotenoids (C. Echavarri-Erasun, E.A. Johnson). 4. Edible fungi: biotechnological approaches (R.D. Rai, O.P. Ahlawat). 5. Single cell proteins from fungi and yeasts (U.O. Ugalde, J.I. Castrillo). 6. Cereal fermentation by fungi (C.-H. Lee, Sang Sun Lee). 7. Mycotoxins contaminating cereal grain crops: their occurrence and toxicity (D. Bhatnagar, R. Brown, K. Ehrlich, T.E. Cleveland). 8. Emerging strategies to control fungal diseases in vegetables (P.K. Pandey, K.K. Pandey). 9. Biological control of postharvest diseases of fruits and vegetables (A. El Ghaouth, C. Wilson, M. Wisniewski, S. Droby, J.L. Smilanick, L. Korsten). 10. Biological weed control with pathogen: search for candidates to applications (S.M. Boyetchko, E.N. Rosskopf, A.J. Ceasar, R. Charudattan). 11. Biotechnology of arbuscular mycorrhizas (M. Giovannetti, L. Avio). 12. Arbuscular mycorrhizal fungi as biostimulants and bioprotectants of crops (L.J.C. Xavier, S.M. Boyetchko). Keyword index.