Beaudry, Anahi and Badger, Rebeca (2012) Bacteria and fungus microbiology. Academic Studio, Delhi, India. ISBN 9788132306832
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Abstract
Bacteria are a large domain of single-celled, prokaryote microorganisms. Typically a few micrometres in length, bacteria have a wide range of shapes, ranging from spheres t rods and spirals. Bacteria are ubiquitous in every habitat on Earth, growing in soil, acidi hot springs, radioactive waste, water, and deep in the Earth's crust, as well as in organic matter and the live bodies of plants and animals. There are typically 40 million bacterial cells in a gram of soil and a million bacterial cells in a millilitre of fresh water; in all, there are approximately five nonillions (5x1039 bacteria on Earth, forming a biomass on Earth, which exceeds that of all plants and animals. Bacteria are vital in recycling nutrients, with many steps in nutrient cycles depending on these organisms, such as the fixation of nitrogen from the atmosphere and putrefaction. However, most bacteria have not been characterized, and only about half of the phyla of bacteria have species that can be grown in the laboratory. The study of bacteria is known as bacteriology, a branch of microbiology. There are approximately ten times as many bacterial cells in the human flora as there are human cells in the body, with large numbers of bacteria on the skin and as gut flora. The vast majority of the bacteria in the body are rendered harmless by the protective effects of the immune system, and a few are beneficial. However, a few species of bacteria are pathogenic and cause infectious diseases, including cholera, syphilis, anthrax, leprosy and bubonic plague. The most common fatal bacterial diseases are respiratory infections, with tuberculosis alone killing about 2 million people a year, mostly in sub-Saharan Africa. In developed countries, antibiotics are used to treat bacterial infections and in agriculture, so antibiotic resistance is becoming common. In industry, bacteria are important in sewage treatment, the production of cheese and yogurt through fermentation, as well as in biotechnology, and the manufacture of antibiotics and other chemicals.
| Item Type: | Book |
|---|---|
| Subjects: | Q Science > QR Microbiology |
| Divisions: | Electronic Books |
| Depositing User: | Esam @ Hisham Muhammad |
| Date Deposited: | 02 Jan 2024 06:10 |
| Last Modified: | 02 Jan 2024 06:10 |
| URI: | http://odlsystem2.utm.my/id/eprint/4304 |
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