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A microorganism, or microbe, [a] is an organism of microscopic size, which may exist in its single-celled form or as a colony of cells.. The possible existence of unseen microbial life was suspected from ancient times, such as in Jain scriptures from sixth century BC India.
Dissolved oxygen increases the redox potential of a solution, and high redox potential inhibits the growth of some obligate anaerobes. [ 3 ] [ 5 ] [ 7 ] For example, methanogens grow at a redox potential lower than -0.3 V. [ 7 ] Sulfide is an essential component of some enzymes, and molecular oxygen oxidizes this to form disulfide , thus ...
"A community of microorganisms (such as bacteria, fungi, and viruses) that inhabit a particular environment and especially the collection of microorganisms living in or on the human body". [67] "Human Microbiome Project (HMP): [...] The Human Microbiome is the collection of all the microorganisms living in association with the human body.
Microbiology (from Ancient Greek μῑκρος (mīkros) 'small' βίος (bíos) 'life' and -λογία () 'study of') is the scientific study of microorganisms, those being of unicellular (single-celled), multicellular (consisting of complex cells), or acellular (lacking cells).
Bioremediation: use of micro-organisms to clean air, water and soils. Water microbiology (or aquatic microbiology): The study of those microorganisms that are found in water. Aeromicrobiology (or air microbiology): The study of airborne microorganisms. Biotechnology: related to recombinant DNA technology or genetic engineering.
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 ...
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 ...
Like all animals, humans carry vast numbers (approximately 10 13 to 10 14) of bacteria. [3] Most are in the gut , though there are many on the skin. Most of the bacteria in and on the body are harmless or rendered so by the protective effects of the immune system , and many are beneficial , [ 4 ] particularly the ones in the gut.