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The term microbe is not a taxonomic name.
It is a small, simple structure, mostly single-celled, invisible to the naked eye.
It must be magnified several hundred times, several thousand times, or even several times with the help of an optical microscope or an electron microscope.
Generic term for tiny creatures that can only be observed ten thousand times
.
A "group" composed of many microorganisms is usually visible to the naked eye, called a colony
There are many kinds of microorganisms, reaching hundreds of thousands of species
.
According to their evolutionary degree, structural characteristics and chemical composition, they can be divided into three categories: ① Non-cellular microorganisms
Microorganisms are widely distributed in nature, and a large number of them exist in soil, air, water, the surface of human beings, animals and plants, and the cavity that communicates with the outside world
.
Most microorganisms directly participate in the material metabolism in nature.
For example, plants rely on nitrogen-fixing bacteria to absorb free nitrogen in the air, and microorganisms in the soil can convert organic nitrogen from dead animals and plants into inorganic nitrogen for plant growth
Although most microorganisms are harmless or even beneficial, the growth and reproduction of some bacteria, molds and yeasts in food can destroy the nutritional content and sensory state of food, and cause food spoilage (except viruses)
.
Some bacteria, molds and viruses can cause food-borne diseases, of which bacteria account for the largest part and are the most important microorganisms that cause food spoilage and food-borne diseases
Related link: Quality control of heavy metal element detection
