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Bacteria - Wikipedia, the free encyclopedia |
 | | The study of bacteria is known as bacteriology, a subfield of microbiology. |
 | | Because of the difficulty in describing individual bacteria and the importance of their discovery to fields such as medicine, biochemistry, and geochemistry, the history of bacteriology is generally described as the history of microbiology. |
 | | Bacteria, often in combination with yeasts and molds, are used in the preparation of fermented foods such as cheese, pickles, soy sauce, sauerkraut, vinegar, wine, and yogurt. |
| en.wikipedia.org /wiki/Bacteria (3110 words) |
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