bacteria
bacteria Unicellular micro‐organisms, ranging between 0.5 to 5 μm in size. They may be classified on the basis of their shape: spherical (coccus), rodlike (bacilli), spiral (spirillum), comma‐shaped (vibrio), corkscrew‐shaped (spirochaetes), or filamentous. Other classifications are based on whether or not they are: stained by Gram's stain; aerobic or anaerobic; and autotrophic or heterotrophic. Some form spores that are resistant to heat and sterilizing agents.
Bacteria are responsible for much food spoilage, and for disease (pathogenic bacteria), but they are also made use of, for example in the pickling process and fermentation of milk, as well as in the manufacture of vitamins and amino acids and a variety of enzymes and hormones.
Between 45 and 85% of the dry matter of bacteria is protein, and some can be grown on petroleum residues or methanol for use in animal feed.
Bacteria are responsible for much food spoilage, and for disease (pathogenic bacteria), but they are also made use of, for example in the pickling process and fermentation of milk, as well as in the manufacture of vitamins and amino acids and a variety of enzymes and hormones.
Between 45 and 85% of the dry matter of bacteria is protein, and some can be grown on petroleum residues or methanol for use in animal feed.
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bacteria