Microorganisms

1. Definition

1.1. Tiny living organisms

1.2. Visible only under a microscope

2. Types of Microorganisms

2.1. Bacteria

2.2. Viruses

2.3. Fungi

2.4. Protozoa

2.5. Algae

3. Characteristics

3.1. Single-celled or multi-celled

3.2. Different shapes and sizes

3.3. Can be found in various environments (soil, water, air, inside other organisms)

4. Importance

4.1. Decomposition

4.2. Nitrogen fixation

4.3. Digestion in animals

4.4. Production of medicines (antibiotics)

4.5. Disease-causing agents (pathogens)

5. Uses and Applications

5.1. Food Production: Fermentation (e.g., yogurt, cheese, bread)

5.2. Environmental: Bioremediation (cleaning up oil spills)

5.3. Agriculture: Biofertilizers, pest control

5.4. Medical: Developing vaccines, antibiotics, and probiotics