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Graphic depicting the human skin microbiota, with relative prevalences of various classes of bacteria. The human microbiome is the aggregate of all microbiota that reside on or within human tissues and biofluids along with the corresponding anatomical sites in which they reside, [1] [2] including the gastrointestinal tract, skin, mammary glands, seminal fluid, uterus, ovarian follicles, lung ...
Plants are attractive hosts for microorganisms since they provide a variety of nutrients. Microorganisms on plants can be epiphytes (found on the plants) or endophytes (found inside plant tissue). [ 47 ] [ 48 ] Oomycetes and fungi have, through convergent evolution, developed similar morphology and occupy similar ecological niches.
[3] [4] The gut is the main location of the human microbiome. [5] The gut microbiota has broad impacts, including effects on colonization , resistance to pathogens , maintaining the intestinal epithelium , metabolizing dietary and pharmaceutical compounds, controlling immune function, and even behavior through the gut–brain axis .
Macronutrients are defined as a class of chemical compounds which humans consume in relatively large quantities compared to vitamins and minerals which provide humans with energy. Fat has a food energy content of 38 kilojoules per gram (9 kilocalories per gram) proteins and carbohydrates 17 kJ/g (4 kcal/g). [2]
The temperature and pH of saliva makes it conducive for bacteria to survive in the oral cavity. Bacteria in the oral cavity include Streptococcus mutans, Porphyromonas gingivalis, and Staphylococcus. [15] S. mutans is the main component of the oral microbiota. [15] A healthy oral microbiome decreases oral infections and promotes a healthy gut ...
The seven major classes of nutrients are carbohydrates, fats, fiber, minerals, proteins, vitamins, and water. [7] Nutrients can be grouped as either macronutrients or micronutrients (needed in small quantities). Carbohydrates, fats, and proteins are macronutrients, and provide energy. [7]
A major step forward in the study of bacteria came in 1977 when Carl Woese recognised that archaea have a separate line of evolutionary descent from bacteria. [263] This new phylogenetic taxonomy depended on the sequencing of 16S ribosomal RNA and divided prokaryotes into two evolutionary domains, as part of the three-domain system .
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...