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The algae are not digested, but reproduce and are distributed between division products. The organism may benefit at times by deriving some of its nutrients from the algal endosymbionts or by surviving anoxic conditions because of the oxygen produced by algal photosynthesis.
Euglenales consists mostly of freshwater organisms, in contrast to its sister Eutreptiales which is generally marine. Cells have two flagella, but only one is emergent; the other is very short and does not emerge from the cell, so cells appear to have only one flagellum. [3]
Autotrophs like Euglena are capable of producing their energy using photosynthesis, while heterotrophic protozoa consume food by either funneling it through a mouth-like gullet or engulfing it with pseudopods, a form of phagocytosis. [33] While protozoa reproduce mainly asexually, some protozoa are capable of sexual reproduction. [33]
Clockwise from top right: Amoeba proteus, Actinophrys sol, Acanthamoeba sp., Nuclearia thermophila., Euglypha acanthophora, neutrophil ingesting bacteria. An amoeba (/ ə ˈ m iː b ə /; less commonly spelled ameba or amœba; pl.: amoebas (less commonly, amebas) or amoebae (amebae) / ə ˈ m iː b i /), [1] often called an amoeboid, is a type of cell or unicellular organism with the ability ...
Euglena is a genus of single cell flagellate eukaryotes. It is the best known and most widely studied member of the class Euglenoidea, a diverse group containing some 54 genera and at least 200 species. [1] [2] Species of Euglena are found in fresh water and salt water.
The largest and most-known species, the so-called "giant amoeba" (Chaos carolinensis), can reach lengths up to 5 mm, although most specimens fall between 1 and 3 mm. [3] [4] [5] Members of this genus closely resemble those of the genus Amoeba and share the same general morphology, producing numerous cylindrical pseudopods , each of which is ...
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 (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...
Classifications have fallen in line with the traditional groups based on differences in nutrition and number of flagella; these provide a starting point for considering euglenid diversity. Different characteristics of the euglenids' pellicles can provide insight into their modes of movement and nutrition.