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The microorganisms that make up the gut flora in the gastrointestinal tract contribute to gut immunity, synthesize vitamins such as folic acid and biotin, and ferment complex indigestible carbohydrates. [109] Some microorganisms that are seen to be beneficial to health are termed probiotics and are available as dietary supplements, or food ...
Obligate anaerobes are microorganisms killed by normal atmospheric concentrations of oxygen (20.95% O 2). [ 1 ] [ 2 ] Oxygen tolerance varies between species, with some species capable of surviving in up to 8% oxygen, while others lose viability in environments with an oxygen concentration greater than 0.5%.
Microorganisms' activity is a key-factor of the process performance. The main influencing factors are the water composition, the biofilter hydraulic loading, the type of media, the feeding strategy (percolation or submerged media), the age of the biofilm, temperature, aeration, etc.
The Oomycetes (/ ˌ oʊ. ə ˈ m aɪ s iː t s /), [3] or Oomycota, form a distinct phylogenetic lineage of fungus-like eukaryotic microorganisms within the Stramenopiles.They are filamentous and heterotrophic, and can reproduce both sexually and asexually.
Human microbiota are microorganisms (bacteria, viruses, fungi and archaea) found in a specific environment. They can be found in the stomach, intestines, skin, genitals and other parts of the body. [1] Various body parts have diverse microorganisms. Some microbes are specific to certain body parts and others are associated with many microbiomes.
In soil, microorganisms that reside in the rhizosphere (a zone that includes the root surface and the soil that adheres to the root after gentle shaking) carry out nitrogen fixation, converting nitrogen gas to nitrogenous compounds. [204] This serves to provide an easily absorbable form of nitrogen for many plants, which cannot fix nitrogen ...
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 ...
Lactobacillus is a genus of gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. [2] [3] Until 2020, the genus Lactobacillus comprised over 260 phylogenetically, ecologically, and metabolically diverse species; a taxonomic revision of the genus assigned lactobacilli to 25 genera (see § Taxonomy below).