As is the case in many sciences, the study of microorganisms can be divided into two generalized and sometimes overlapping categories.
Generally, food-borne microorganisms can be classified as either food-spoilage or food-poisoning, with each presenting unique characteristics and challenges to meat product safety and quality.
The biological characteristics of microorganisms can be summarized under the following categories: morphology, nutrition, physiology, reproduction and growth, metabolism, pathogenesis, antigenicity, and genetic properties.
Microorganisms can be engineered to produce a variety of biofuels and commodity chemicals.
The bioactivity of many natural products produced by microorganisms can be attributed to their sugar substituents.
Furthermore, TAG from plants and microorganisms can be transformed to biofuels.
These microorganisms can be aerobic or anaerobic and mesophilic or thermophilic.
These microorganisms can be effectively used for bioremediation of PAHs contaminated wastes generated by petrochemical industries.
In the future, microorganisms can be manipulated to increase their endogenous mediators for improved electron transfer.
It is suggested that the response of the microorganisms can be indicative of the condition of plants under investigation.
This research investigates whether the natural electrical charges on airborne microorganisms can be utilized for their collection by electrostatic means.
