Frequently Asked Questions - Microorganisms: Friend and Foe
Microorganisms are tiny living organisms that are too small to be seen with the naked eye. They include bacteria, fungi, viruses, and protozoa.
Nitrogen-fixing bacteria in the soil convert atmospheric nitrogen into forms that plants can absorb, enriching the soil with essential nutrients.
Fermentation is a metabolic process carried out by microorganisms to produce energy in the absence of oxygen. It is used to make bread, yogurt, and more.
Pathogenic microorganisms can enter the body and multiply, causing infections and diseases such as cholera, tuberculosis, and common cold.
Antibiotics are substances produced by certain microorganisms that can kill or inhibit the growth of bacteria. They are used to treat bacterial infections.
Microorganisms like bacteria and fungi can break down food and produce harmful substances, causing food to spoil and become unsafe for consumption.
Methanogenic bacteria in the absence of oxygen break down organic matter to produce biogas, which is a mixture of methane and carbon dioxide.
Microorganisms are used to make bread, yogurt, cheese, and other fermented foods. They enhance flavor, texture, and nutritional value.
Bacteria and other microorganisms break down organic matter in sewage through natural processes, helping in sewage treatment and water purification.
Practicing good hygiene, maintaining sanitation, and avoiding close contact with infected individuals can help prevent the spread of diseases caused by microorganisms.