MICROORGANISMS

1. USES OF MICROORGANISMS

1.1. SOIL FERTILITY

1.2. LACTOBACILLUS

1.2.1. CURD

1.3. LARGE SCALE INDUSTRY

1.3.1. YEAST-WINE ,ALCOHOL,VINEGER

1.4. FERMENTATION

1.4.1. SUGAR AND ALCOHOL

1.5. ANTIBOTICS

1.5.1. ALEXANDER FLEMING

1.6. VACCINE

2. DISEASES CAUSING MICROORGANISMS

2.1. PATHOGENS

2.2. CARRIERS

3. DISEASES CAUSING MICROBES IN ANIMALS

3.1. ANTRAX

3.1.1. CAUSED BY BACTERIA IN CATTLE AND HUMANS

4. SOIL FERTILITY

4.1. BIOLOGICAL NUTRIENT FIBER

5. NITROGEN FIXATION

6. GROUPS

6.1. BACTERIA

6.2. FUNGI

6.3. PROTOZOA

6.4. ALGAE

7. VIRUS

8. FOOD POISONING

8.1. MICROBES PRODUCES TOXIC SUBSTANCES IN FOOD

9. FOOD PRESERVATION

9.1. CHEMICAL METHOD

9.1.1. PRESERVATIVES-SALT,SUGAR,SODIUM BENZOATE,VINEGAR,EDIBLE OIL

9.2. PASTEURISATION