The phrase "adaptation of microorganisms" is correct and usable in written English.
It can be used in scientific or academic contexts when discussing how microorganisms change or evolve in response to their environment.
Example: "The adaptation of microorganisms to extreme conditions is a fascinating area of research in microbiology."
Alternatives: "modification of microorganisms" or "evolution of microorganisms".
Firstly adaptation of microorganisms to a spent catalyst was performed in a shaking flask.
It addresses issues related to mixing, phase-to-phase transfers and the adaptation of microorganisms to variations in concentration, and explores the use of population balances for the simulation of bioreactors.
GEIs have major impact on genome plasticity that ultimately leads to diversification and adaptation of microorganisms.
The prolonged lag phase in the degradation of chlorpyrifos at higher concentration could be due to the time taken for the adaptation of microorganisms to produce the necessary enzymes [42].
Therefore, smear-ripened cheeses are interesting examples of adaptation of microorganisms to a new habitat.
Allelic variation in 3R genes seems to be an important mechanism in evolution and adaptation of microorganisms.
The application of MLF to wine necessitates the adaptation of microorganism to low pH, therefore it is important to consider the influence of acidity on the used expression system.
These environments are characterized by unstable climatic conditions, due to the periodic flooding by the subsurface ground water associated with high salt conditions during dry phases, making them fascinating ecosystems to study the diversity and the ecological adaptations of microorganisms thriving in saline systems.
Although marine algae and fungi are used in commercial production, the difficulties in cultivation and adaptation of marine microorganisms have changed the situation from conventional marine sources into nonmarine microorganisms.
With the exception of the NDF diet, polysaccharide-degrading enzyme activities in the rumen contents generally showed an adaptation of the microorganisms to the carbohydrate source in the diet.
