Five useful and harmful microorganisms - Revision history

wikademia>Eme at 07:55, 5 June 2013

2013-06-05T07:55:41Z

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	''''''HARMFUL MICROORGANISMS''''''		''''''HARMFUL MICROORGANISMS''''''

	~~pathogens~~		Pathogens

	1. '''Escherichia coli O157:H7''' is an enterohemorrhagic strain of the bacterium Escherichia coli and a cause of foodborne illness.[1] Infection often leads to bloodydiarrhea, and occasionally to kidney failure, especially in young children and elderly people. Most illness has been associated with eating undercooked, contaminated ground beef, drinking unpasteurized milk, swimming in or drinking contaminated water, and eating contaminated vegetables.		1. '''Escherichia coli O157:H7''' is an enterohemorrhagic strain of the bacterium Escherichia coli and a cause of foodborne illness.[1] Infection often leads to bloodydiarrhea, and occasionally to kidney failure, especially in young children and elderly people. Most illness has been associated with eating undercooked, contaminated ground beef, drinking unpasteurized milk, swimming in or drinking contaminated water, and eating contaminated vegetables.
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	5 '''Corynebacteria''' are chemoorganotrophic, aerobic, or facultatively anaerobic, and they exhibit a fermentative metabolism (carbohydrates to lactic acid) under certain conditions.		5 '''Corynebacteria''' are chemoorganotrophic, aerobic, or facultatively anaerobic, and they exhibit a fermentative metabolism (carbohydrates to lactic acid) under certain conditions.

	~~-dheeraj~~		[[Category:Microbiology]]


	~~{{uncategorized\|date=June 2009}}~~

wikademia>Wikademia at 19:50, 1 June 2009

2009-06-01T19:50:28Z

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	{{dated prod\|concern = Multiple issues. Not a useful title, and all the microorganisms mentioned already have their own wikipedia articles\|month = June\|day = 1\|year = 2009\|time = 11:46\|timestamp = 20090601114627}}
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	~~{{article issues\|cleanup=June 2009\|intromissing=June 2009\|unreferenced=June 2009\|wikify=June 2009}}~~
	''''''HARMFUL MICROORGANISMS''''''		''''''HARMFUL MICROORGANISMS''''''

wikademia>Wikademia: moved 5 useful and harmul microorganisms to Five useful and harmful microorganisms

2009-06-01T19:50:07Z

moved 5 useful and harmul microorganisms to Five useful and harmful microorganisms

← Older revision	Revision as of 19:50, 1 June 2009
(No difference)

wikademia>Wikademia: 7 revisions

2009-06-01T17:29:06Z

7 revisions

← Older revision	Revision as of 17:29, 1 June 2009
(No difference)

wikademia>Deb: oops - fix formatting

2009-06-01T11:46:28Z

oops - fix formatting

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	{~~subst:~~prod\|Multiple issues. Not a useful title, and all the microorganisms mentioned already have their own wikipedia articles}}		{{dated prod\|concern = Multiple issues. Not a useful title, and all the microorganisms mentioned already have their own wikipedia articles\|month = June\|day = 1\|year = 2009\|time = 11:46\|timestamp = 20090601114627}}
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	{{article issues\|cleanup=June 2009\|intromissing=June 2009\|unreferenced=June 2009\|wikify=June 2009}}		{{article issues\|cleanup=June 2009\|intromissing=June 2009\|unreferenced=June 2009\|wikify=June 2009}}
	''''''HARMFUL MICROORGANISMS''''''		''''''HARMFUL MICROORGANISMS''''''

wikademia>Deb: proposed deletion

2009-06-01T11:46:08Z

proposed deletion

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			{subst:prod\|Multiple issues. Not a useful title, and all the microorganisms mentioned already have their own wikipedia articles}}
	{{article issues\|cleanup=June 2009\|intromissing=June 2009\|unreferenced=June 2009\|wikify=June 2009}}		{{article issues\|cleanup=June 2009\|intromissing=June 2009\|unreferenced=June 2009\|wikify=June 2009}}
	''''''HARMFUL MICROORGANISMS''''''		''''''HARMFUL MICROORGANISMS''''''

wikademia>Europe22: Added {{article issues}} with parameters cleanup, intromissing, unreferenced and wikify and {{uncategorized}} tags to article. using Friendly

2009-06-01T10:25:42Z

Added {{article issues}} with parameters cleanup, intromissing, unreferenced and wikify and {{uncategorized}} tags to article. using Friendly

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	-dheeraj		-dheeraj


			{{uncategorized\|date=June 2009}}

wikademia>Fabulous rockstar at 10:21, 1 June 2009

2009-06-01T10:21:42Z

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	3 ''' L. plantarum''' is commonly found in many fermented food products including sauerkraut, pickles, brined olives, Korean kimchi, Nigerian ogi, sourdough and other fermented plant material, and also some cheeses fermented sausages and stockfish.		3 ''' L. plantarum''' is commonly found in many fermented food products including sauerkraut, pickles, brined olives, Korean kimchi, Nigerian ogi, sourdough and other fermented plant material, and also some cheeses fermented sausages and stockfish.

	4 '''Thiobacillus ferrooxidans~~''''''Bold text~~''' is the most common type of bacteria in mine waste piles. This organism is acidophilic (acid loving), and increases the rate of pyrite oxidation in mine tailings piles and coal deposits. It oxidies iron and inorganic sulfur compounds. The oxidation process can be harmful, as it produces sulfuric acid, which is a major pollutant. However, it can also be beneficial in recovering materials such as copper and uranium.		4 '''Thiobacillus ferrooxidans''' is the most common type of bacteria in mine waste piles. This organism is acidophilic (acid loving), and increases the rate of pyrite oxidation in mine tailings piles and coal deposits. It oxidies iron and inorganic sulfur compounds. The oxidation process can be harmful, as it produces sulfuric acid, which is a major pollutant. However, it can also be beneficial in recovering materials such as copper and uranium.

	5 '''Corynebacteria''' are chemoorganotrophic, aerobic, or facultatively anaerobic, and they exhibit a fermentative metabolism (carbohydrates to lactic acid) under certain conditions.		5 '''Corynebacteria''' are chemoorganotrophic, aerobic, or facultatively anaerobic, and they exhibit a fermentative metabolism (carbohydrates to lactic acid) under certain conditions.

	-dheeraj		-dheeraj

wikademia>Fabulous rockstar at 10:21, 1 June 2009

2009-06-01T10:21:11Z

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	3 ''' L. plantarum''' is commonly found in many fermented food products including sauerkraut, pickles, brined olives, Korean kimchi, Nigerian ogi, sourdough and other fermented plant material, and also some cheeses fermented sausages and stockfish.		3 ''' L. plantarum''' is commonly found in many fermented food products including sauerkraut, pickles, brined olives, Korean kimchi, Nigerian ogi, sourdough and other fermented plant material, and also some cheeses fermented sausages and stockfish.

	4 Thiobacillus ferrooxidans is the most common type of bacteria in mine waste piles. This organism is acidophilic (acid loving), and increases the rate of pyrite oxidation in mine tailings piles and coal deposits. It oxidies iron and inorganic sulfur compounds. The oxidation process can be harmful, as it produces sulfuric acid, which is a major pollutant. However, it can also be beneficial in recovering materials such as copper and uranium.		4 '''Thiobacillus ferrooxidans''''''Bold text''' is the most common type of bacteria in mine waste piles. This organism is acidophilic (acid loving), and increases the rate of pyrite oxidation in mine tailings piles and coal deposits. It oxidies iron and inorganic sulfur compounds. The oxidation process can be harmful, as it produces sulfuric acid, which is a major pollutant. However, it can also be beneficial in recovering materials such as copper and uranium.

	5 '''Corynebacteria''' are chemoorganotrophic, aerobic, or facultatively anaerobic, and they exhibit a fermentative metabolism (carbohydrates to lactic acid) under certain conditions.		5 '''Corynebacteria''' are chemoorganotrophic, aerobic, or facultatively anaerobic, and they exhibit a fermentative metabolism (carbohydrates to lactic acid) under certain conditions.

	-dheeraj		-dheeraj

wikademia>Fabulous rockstar at 10:20, 1 June 2009

2009-06-01T10:20:42Z

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	3. '''Streptococcus mutans''' is a Gram-positive, facultatively anaerobic bacterium commonly found in the human oral cavity and is a significant contributor to tooth decay. The microbe was first described by Clarke in 1924.		3. '''Streptococcus mutans''' is a Gram-positive, facultatively anaerobic bacterium commonly found in the human oral cavity and is a significant contributor to tooth decay. The microbe was first described by Clarke in 1924.



	4. '''Salmonella enterica''' (formerly Salmonella choleraesuis) is a rod shaped, flagellated, aerobic, Gram-negative bacterium, and a member of the genus Salmonella. Salmonella enterica Serovar Typhi (historically elevated to species status as S. typhi) is the disease agent in typhoid fever.		4. '''Salmonella enterica''' (formerly Salmonella choleraesuis) is a rod shaped, flagellated, aerobic, Gram-negative bacterium, and a member of the genus Salmonella. Salmonella enterica Serovar Typhi (historically elevated to species status as S. typhi) is the disease agent in typhoid fever.
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	''''''USEFUL MICROORGANISMS~~''''~~''''''''		''''''USEFUL MICROORGANISMS''''''''

	1 '''Saccharomyces cerevisiae''' is a species of budding yeast. It is perhaps the most useful yeast owing to its use since ancient times in baking and brewing. It is believed that it was originally isolated from the skins of grapes (one can see the yeast as a component of the thin white film on the skins of some dark-colored fruits such as plums; it exists among the waxes of the cuticle). It is one of the most intensively studied eukaryotic model organisms in molecular and cell biology, much like Escherichia coli as the modelprokaryote. It is the microorganism behind the most common type of fermentation. Saccharomyces cerevisiae cells are round to ovoid, 5–10 micrometres in diameter. It reproduces by a division process known as budding.		1 '''Saccharomyces cerevisiae''' is a species of budding yeast. It is perhaps the most useful yeast owing to its use since ancient times in baking and brewing. It is believed that it was originally isolated from the skins of grapes (one can see the yeast as a component of the thin white film on the skins of some dark-colored fruits such as plums; it exists among the waxes of the cuticle). It is one of the most intensively studied eukaryotic model organisms in molecular and cell biology, much like Escherichia coli as the modelprokaryote. It is the microorganism behind the most common type of fermentation. Saccharomyces cerevisiae cells are round to ovoid, 5–10 micrometres in diameter. It reproduces by a division process known as budding.