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Of specific interest are the red regions of the middle column, indicative of purple non-sulfur bacteria (e.g. Rhodospirillaceae). Also, in column three, the red growth along the side of the column: a purple sulfur bacterium, Chromatium. The Winogradsky column is a simple device for culturing a large diversity of microorganisms.
Furthermore, the term culture is more generally used informally to refer to "selectively growing" a specific kind of microorganism in the lab. It is often essential to isolate a pure culture of microorganisms. A pure (or axenic) culture is a population of cells or multicellular organisms growing in the absence of other species or types.
Microbial ecology (or environmental microbiology) is the ecology of microorganisms: their relationship with one another and with their environment. It concerns the three major domains of life— Eukaryota , Archaea , and Bacteria —as well as viruses . [ 2 ]
The scientific community has been investigating the causes of climate change for decades. After thousands of studies, it came to a consensus , where it is "unequivocal that human influence has warmed the atmosphere, ocean and land since pre-industrial times."
Methanotrophs can be either bacteria or archaea. Which methanotroph species is present is mainly determined by the availability of electron acceptors. Many types of methane oxidizing bacteria (MOB) are known. Differences in the method of formaldehyde fixation and membrane structure divide these bacterial methanotrophs into several groups.
Climate change favours cyanobacterial blooms both directly and indirectly. [32] Many bloom-forming cyanobacteria can grow at relatively high temperatures. [ 275 ] Increased thermal stratification of lakes and reservoirs enables buoyant cyanobacteria to float upwards and form dense surface blooms, which gives them better access to light and ...
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Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs. Used by humans since the Neolithic period (around 10 000 years BC) [1] fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities (in this case, taste, sight, smell, touch).