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  2. Bacteria - Wikipedia

    en.wikipedia.org/wiki/Bacteria

    Bacteria (/ b æ k ˈ t ɪər i ə / ⓘ; sg.: bacterium) are ubiquitous, mostly free-living organisms often consisting of one biological cell.They constitute a large domain of prokaryotic microorganisms.

  3. Myxobacteria - Wikipedia

    en.wikipedia.org/wiki/Myxobacteria

    The myxobacteria ("slime bacteria") are a group of bacteria that predominantly live in the soil and feed on insoluble organic substances. The myxobacteria have very large genomes relative to other bacteria, e.g. 9–10 million nucleotides except for Anaeromyxobacter [2] and Vulgatibacter. [3]

  4. Rhizopus oryzae - Wikipedia

    en.wikipedia.org/wiki/Rhizopus_oryzae

    Rhizopus oryzae is a filamentous heterothallic microfungus that occurs as a saprotroph in soil, dung, and rotting vegetation. This species is very similar to Rhizopus stolonifer, but it can be distinguished by its smaller sporangia and air-dispersed sporangiospores.

  5. Pathogenic bacteria - Wikipedia

    en.wikipedia.org/wiki/Pathogenic_bacteria

    Pathogenic bacteria are bacteria that can cause disease. [1] This article focuses on the bacteria that are pathogenic to humans. Most species of bacteria are harmless and many are beneficial but others can cause infectious diseases.

  6. Aeromonas hydrophila - Wikipedia

    en.wikipedia.org/wiki/Aeromonas_hydrophila

    Aeromonas hydrophila colonies on the blood agar.. Aeromonas hydrophila is a heterotrophic, Gram-negative, rod-shaped bacterium mainly found in areas with a warm climate.This bacterium can be found in fresh or brackish water.

  7. Pediococcus - Wikipedia

    en.wikipedia.org/wiki/Pediococcus

    Pediococcus is, along with other lactic acid bacteria such as Leuconostoc and Lactobacillus, responsible for the fermentation of cabbage, making it sauerkraut.In this process, the sugars in fresh cabbage are fermented to lactic acid, which gives sauerkraut a sour flavour and good keeping qualities.

  8. L-form bacteria - Wikipedia

    en.wikipedia.org/wiki/L-form_bacteria

    L-form bacteria were first isolated in 1935 by Emmy Klieneberger-Nobel, who named them "L-forms" after the Lister Institute in London where she was working. [2]She first interpreted these growth forms as symbionts related to pleuropneumonia-like organisms (PPLOs, later commonly called mycoplasmas). [3]

  9. Sporosarcina pasteurii - Wikipedia

    en.wikipedia.org/wiki/Sporosarcina_pasteurii

    Sporosarcina pasteurii formerly known as Bacillus pasteurii from older taxonomies, is a gram positive bacterium with the ability to precipitate calcite and solidify sand given a calcium source and urea; through the process of microbiologically induced calcite precipitation (MICP) or biological cementation. [2]