Microorganisms

Microorganisms

Tiny living organisms, including bacteria, viruses, fungi, protozoa, and algae, that can only be seen under a microscope.

Bacteria

Single-celled microorganisms with diverse shapes such as cocci (spherical), bacilli (rod-shaped), and spirilla (spiral). Examples include Streptococcus and Lactobacillus.

Viruses

Infectious agents that require a living host to multiply and can cause diseases like chickenpox and various types of cancers.

Protozoa

Single-celled organisms that thrive in soil and water, examples include Amoeba and Euglena.

Fungi

Plant-like organisms that do not contain chlorophyll; examples include mushrooms and yeast.

Algae

Plant-like organisms found in water, can be single-celled or multicellular, with examples such as Spirogyra and Chlorella.

Nitrogen fixation

The process by which some bacteria convert atmospheric nitrogen into ammonia, making nitrogen available for plants.

Nitrification

The process of converting ammonia into nitrites and then into nitrates which plants can utilize.

Ammonification

The process of breaking down organic matter to release ammonia back into the soil.

Antibiotics

Substances produced by fungi and bacteria that inhibit the growth of or kill microorganisms, used to treat infections.

Immunity

The ability of the body to resist infection, which can be natural or acquired through vaccination.

Vaccination

The introduction of dead or weakened microbes or their toxins into the body to induce immunity against diseases.

Pathogens

Microorganisms that cause diseases in humans, animals, or plants.

Communicable diseases

Diseases that can be transmitted from one infected person or animal to another.

Fermentation

The breakdown of substances by microorganisms, often producing alcohol or acids, used in baking and brewing.

Food preservation

Methods used to prevent spoilage and maintain the nutritional value of food.

Canning

A method of food preservation where food is sealed in airtight containers.

Pasteurization

A method of heating liquids to kill most bacteria to prolong shelf life without affecting flavor.

Pickling

Preserving food by immersing it in vinegar or salty water to prevent the growth of bacteria.

Salting

A method that involves adding salt to food to inhibit microbial growth.