Densities of heterotrophic nanoflagellates showed a distinctly different pattern from December through March than the other categories of microorganisms.
Two categories of microorganisms that are well-known for LGT are the thermophiles and halophiles.
Two categories of microorganisms are required for cheese-making: primary and secondary flora (Salque et al. 2013).
Indeed, it has been defined for seven categories of microorganisms (rhizobia, distinguished between fast or slow growing species; N-fixing bacteria; phosphorous solubilising bacteria (PSB), separated for the capacity of acting on organic or inorganic P; Si-solubilising bacteria and multi-strain consortia).
Moreover, some residual polyphenolic compounds present in TOMW may be toxic for this sensitive category of microorganisms (Paredes et al. 1987).
In this category of microorganisms, production of laccase is often induced by the presence of the appropriate substrate in the growth environment [ 44].
This was nearly half of the expenditure for the nondefense R & D budget [ 14, 28], so it is obvious to see a certain preference for the exploration and the registration of a particular category of microorganisms than others, for example, microorganisms interfering with health, inducing diseases, or producing active biomolecules (antibiotics, antitumoral …).
Anaerobic digestion is a complex biochemical process which takes place in the absence of oxygen and involves several steps (hydrolysis, acidogenesis, acetogenesis, and methanogenesis) where each of them is catalyzed by different category of microorganisms and all together form a unique system where the products of one step are the raw materials of the next [ 3– 5].
The biological characteristics of microorganisms can be summarized under the following categories: morphology, nutrition, physiology, reproduction and growth, metabolism, pathogenesis, antigenicity, and genetic properties.
Products formed during multiple interactions of microorganisms with oils fall into two major categories: those formed due to the action of indigenous microorganisms under reservoir conditions over geological periods of time and those products which are generated by the action of introduced organisms.
All three bacterial OPPPs belong to the category of amoeba-resisting microorganisms: they are not necessarily killed by amoebae following phagocytosis but can actually survive and grow.
