CONTENTS:- 1. Lessons from endophytes: peering under the skin of plants. 2. Biotechnological options to enhance aqua-food production. 3. Biosensors. 4. Biopesticides and biofertilisers for sustainable agriculture. 5. HOrizontal gene transfer by Plasmids and resulting antibiotic resistance with reference to Vibrio-a review. 6. Plant biotechnology. 7. In vitro antibacterial activity of C-phycocyanin from Nostoc Muscorum. 8. Vermicomposting of teak wood tree leaves litter by susing earthworms Eudrilus Eugeniae and Lampito Mauritii. 9. Anaerobic digestion: a technology option for Municipal solid waste management. 10. Chemical investigation and therapeutic uses of medicinal plants. 11. Biotechnology, biosafety and intellectual property rights. 12. Biopesticides for promising agriculture. 13. Sickle cell haemoglobinopathy and its allied disorder. 14. A review on intellectual property rights. 15. Alkaline protease production by isolated bacillus species.
DESCRIPTION
Biotechnology, the science of applied biological process, deals with exploitation of biological comments for production of useful products. It is defined as the development and utilization of biological processes, forms and systems for obtaining maximum benefits to man as well as other forms of life. The European Federation of Biotechnology has defined Biotechnology as the integrated use of biochemistry, microbiology and engineering sciences for achievement of technological application of the capabilities of micro-organisms, cultured tissue cells and parts there of. Biotechnology is as old as human civilization in origin. By traditional (old) Biotechnology we mean the conventional technology which is in vogue for centuries. By applying traditional biotechnology or kitchen technology beer, wine, cheese and many types of food have been prepared. Egyptians (about 2000 B.C.) used to prepare vinegar from crushed dates kept for a long time. But crushed dates produce intoxicants at first. It was in Egypt, Mesopotamia and Palestine (about 1500 B.C.) that the arts of producing wine from crushed grapes and beer from germinated cereals using a bread leaven (a mass of yeast) was established. Since Vedic period Indian Ayurveda produces 'Asava' 'Arista' using different subtracts, flowers of Mahua (Madhuca Indica) or Dhataki (Woodfordia fructicosa).
