Sentence examples for microorganisms most of from inspiring English sources

From the moment of birth, our bodies are flooded with billions of microorganisms, most of which do us no harm, many of which do us a lot of good, and all of which are continuously being passed around our communities.

Microorganisms, most of which remain uncultivated, control the biogeochemical cycles of carbon and nitrogen in all of earth's biomes, from the human gut to the deep subsurface (Whitman et al., 1998).

As silk is susceptible to different ambient factors, e.g. light, heat, water, and microorganisms, most of the historic silk fabrics lost their mechanical strength and became brittle, research on the mechanism of silk degradation is still at a groping stage [1],[2].

Thom pioneered the technique of using defined, reproducible culture media to grow microorganisms; most of the taxa he described are still valid today.

The molecular techniques have revealed an immense genetic diversity of microorganisms, most of which is not yet characterized.

A large number of microorganisms, most of which are bacteria, have been reported to cause bovine mastitis.

Soils under RT systems were characterized by a higher microbial biomass and enzyme activity, but development of less metabolically active microorganisms; most probably as a result of changes in the microbial community composition and lower microbial turnover rate.

Spores of Bacillus anthracis, the agent that causes anthrax, are one of the microorganisms most refractory to inactivation by the boiling water method.

E. coli is one of the main causes of both nosocomial and community-acquired infections in humans (5 ) and one of the microorganisms most frequently isolated from blood (2, 6 – 8 ).

Preoperative culture of ascites came back positive for Pepto-streptococcus. Cirrhotic patients are particularly susceptible to bacterial infections and the origin of these microorganisms (most commonly Escherichia Coli, Enterococcus faecalis, Proteus mirabilis and Pseudomonas aeruginosa) is often the lower digestive tract.

The microorganisms most commonly used for the production of proteases in the food industry are from the genus Bacillus [ 7, 18, 26, 40].