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A microorganism, or microbe, is an organism of microscopic size, which may exist in its single-celled form or as a colony of cells.
A mold or mould is one of the structures that certain fungi can form. The dust-like, colored appearance of molds is due to the formation of spores containing fungal secondary metabolites. The spores are the dispersal units of the fungi. Not all fungi form molds. Some fungi form mushrooms; others grow as single cells and are called microfungi.
Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities.
Frass refers loosely to the more or less solid excreta of insects, and to certain other related matter.
Microbial genetics is a subject area within microbiology and genetic engineering. Microbial genetics studies microorganisms for different purposes. The microorganisms that are observed are bacteria, and archaea. Some fungi and protozoa are also subjects used to study in this field. The studies of microorganisms involve studies of genotype and expression system. Genotypes are the inherited compositions of an organism. Genetic Engineering is a field of work and study within microbial genetics. The usage of recombinant DNA technology is a process of this work. The process involves creating recombinant DNA molecules through manipulating a DNA sequence. That DNA created is then in contact with a host organism. Cloning is also an example of genetic engineering.
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food production, it may more broadly refer to any process in which the activity of microorganisms brings about a desirable change to a foodstuff or beverage. The science of fermentation is known as zymology.
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy.
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 ; microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing probiotics.
Symbiotic culture of bacteria and yeast (SCOBY) is a culinary symbiotic fermentation culture (starter) consisting of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast which arises in the preparation of sour foods and beverages such as kombucha. Beer and wine also undergo fermentation with yeast, but the lactic acid bacteria and acetic acid bacteria components unique to SCOBY are usually viewed as a source of spoilage rather than a desired addition. Both LAB and AAB enter on the surface of barley and malt in beer fermentation and grapes in wine fermentation; LAB lower the pH of the beer while AAB take the ethanol produced from the yeast and oxidize it further into vinegar, resulting in a sour taste and smell. AAB are also responsible for the formation of the cellulose SCOBY.
Oral ecology is the microbial ecology of the microorganisms found in mouths. Oral ecology, like all forms of ecology, involves the study of the living things found in oral cavities as well as their interactions with each other and with their environment. Oral ecology is frequently investigated from the perspective of oral disease prevention, often focusing on conditions such as dental caries, candidiasis ("thrush"), gingivitis, periodontal disease, and others. However, many of the interactions between the microbiota and oral environment protect from disease and support a healthy oral cavity. Interactions between microbes and their environment can result in the stabilization or destabilization of the oral microbiome, with destabilization believed to result in disease states. Destabilization of the microbiome can be influenced by several factors, including diet changes, drugs or immune system disorders.
Microbiology is the scientific study of microorganisms, those being unicellular, multicellular, or acellular. Microbiology encompasses numerous sub-disciplines including virology, bacteriology, protistology, mycology, immunology, and parasitology.
Antarctica is one of the most physically and chemically extreme terrestrial environments to be inhabited by lifeforms. The largest plants are mosses, and the largest animals that do not leave the continent are a few species of insects.
Qū, qú, qūniè, jiǔqū, or jiǔmǔ is a type of East Asian dried fermentation starter grown on a solid medium and used in the production of traditional Chinese alcoholic beverages. The Chinese character 曲/麹 is romanised as qū in pinyin, chhu or chu in other transcription systems. The literal translation of jiǔqū is "liquor ferment", although "liquor mold" or "liquor starter" are adequate descriptions.
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 fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities. As of 1995, fermented food represented between one quarter and one third of food consumed in Central Europe. More than 260 different species of microbial food culture are identified and described for their beneficial use in fermented food products globally, showing the importance of their use.
The mycobiome, mycobiota, or fungal microbiome, is the fungal community in and on an organism.
Human interactions with microbes include both practical and symbolic uses of microbes, and negative interactions in the form of human, domestic animal, and crop diseases.
Kazachstania humilis(prev. Candida humilis) is a species of yeast in the genus Kazachstania. It commonly occurs in sourdough and kefir cultures, along with different species of lactic acid bacteria. K. humilis is the most representative yeast species found in type I sourdough ecosystems. The effects of electric field strength, pulse width and frequency, or pulse shape is significant on the membranes of Candida humilis, but not very noticeable.
Microbiomes of the built environment is a field of inquiry into the communities of microorganisms that live in human constructed environments like houses, cars and water pipes. It is also sometimes referred to as microbiology of the built environment.
Industrial microbiology is a branch of biotechnology that applies microbial sciences to create industrial products in mass quantities, often using microbial cell factories. There are multiple ways to manipulate a microorganism in order to increase maximum product yields. Introduction of mutations into an organism may be accomplished by introducing them to mutagens. Another way to increase production is by gene amplification, this is done by the use of plasmids, and vectors. The plasmids and/ or vectors are used to incorporate multiple copies of a specific gene that would allow more enzymes to be produced that eventually cause more product yield. The manipulation of organisms in order to yield a specific product has many applications to the real world like the production of some antibiotics, vitamins, enzymes, amino acids, solvents, alcohol and daily products. Microorganisms play a big role in the industry, with multiple ways to be used. Medicinally, microbes can be used for creating antibiotics in order to treat infection. Microbes can also be used for the food industry as well. Microbes are very useful in creating some of the mass produced products that are consumed by people. The chemical industry also uses microorganisms in order to synthesize amino acids and organic solvents. Microbes can also be used in an agricultural application for use as a biopesticide instead of using dangerous chemicals and or inoculants to help plant proliferation.
Carl Griffith's sourdough starter, also known as the Oregon Trail Sourdough or Carl's starter, is a sourdough culture, a colony of wild yeast and bacteria cultivated in a mixture of flour and water for use as leavening. Carl's starter has a long history, dating back at least to 1847, when it was carried along the Oregon Trail by settlers from Missouri to Oregon. It was then passed down as an heirloom within the family of Carl Griffith, who shared it via Usenet in the 1990s. Since the year 2000, it has been maintained and shared by a dedicated historical preservation society; its volunteers keep the starter alive, feeding the organisms flour and water, and mail free samples worldwide on request for use by bakers in seeding their own cultures.
References
- ↑ Madden, Anne (11 August 2017), Meet the microscopic life in your home -- and on your face , retrieved 2019-01-19
- ↑ "Secrets of Sourdough". Gastropod. 2017-12-18. Retrieved 2019-01-19.
- ↑ "Sourdough Hands: How Bakers And Bread Are A Microbial Match". NPR.org. Retrieved 2019-01-19.
- ↑ "DNA in dust reveals truth about bugs lurking in our homes". www.cbsnews.com. Retrieved 2019-01-19.
- ↑ "The first nationwide map of the many insects that live in our houses". Newsweek. 22 November 2016.
- ↑ "Scientists just completed a census of the creepy crawlies that live in our homes". Washington Post.
- ↑ "What's hiding in my dust?". BBC News. Retrieved 2019-01-19.
- ↑ Mickle, Tripp (9 October 2015). "Tough Day? How About a Frosty Schooner of Pizza or Pond Scum?". Wall Street Journal.
- ↑ "Your next happy hour buzz, brought to you by bees". PBS NewsHour. 16 June 2017.
- ↑ "The Beers and the Bees: Pollinators Provide a Different Kind of Brewer's Yeast". Scientific American.
- ↑ Mickle, Tripp (2015-10-09). "Tough Day? How About a Frosty Schooner of Pizza or Pond Scum?". Wall Street Journal. ISSN 0099-9660 . Retrieved 2019-01-19.
- ↑ "Walk on the Wild Side With Beer Made From Wasp Yeast". National Geographic. 2015-09-29. Retrieved 2019-01-19.
- ↑ Biba, Erin (2018-06-29). "A Cocktail of Bugs and Yeast Could Make the Ultimate Biofuel" . Retrieved 2019-01-19.
- ↑ "TEDx Gateway 2018: Microorganisms are source of our solutions, not problems, says microbiologist Dr Anne Madden". Free Press Journal. 3 February 2018.
- ↑ Rimler, Rose (11 August 2015). "Yeast from bees makes nice beer". Waterloo Region Record.
- ↑ "The secret lives of wasps". The Tufts Daily. 27 November 2011.
- ↑ Madden, Anne (11 August 2017), Meet the microscopic life in your home -- and on your face , retrieved 2018-09-14
- ↑ TEDx Talks, Your new favorite flavor is going to come from yeast in insects | Anne Madden | TEDxCharlotte , retrieved 2019-01-19
- ↑ "Dr. Anne Madden". TEDxGateway [2 Dec 2018, Mumbai] Independently Organized TED Event. Retrieved 2019-01-19.
- ↑ Smith&Nasht (2018-02-08), Watch THE KINGDOM - How Fungi Made Our World Online | Vimeo On Demand , retrieved 2019-01-19
- ↑ "Improbable Research" . Retrieved 2019-01-19.
- ↑ "Improbable Research » Blog Archive". 13 January 2015. Retrieved 2019-01-19.
