This document summarizes key aspects of microbiology. It discusses the definition of microbiology as the study of microorganisms including unicellular and multicellular eukaryotes and prokaryotes such as bacteria, archaea, fungi and protists. It notes some of the benefits of microbes such as antibiotic production, nutrient cycling, and roles in food production. It also briefly outlines the history of microbiology including early pioneers like Anton van Leeuwenhoek and key characteristics of microbes like their modes of transmission, reproduction, and impacts on health and disease.

1. VIMP COURSE A LEADER SHIP TRAINING

2. MICROBIOLOGY ♫ BIOLOGY BIO—LIFE LOGOS---STUDY ♫ STUDY OF MICRO ORGANISMS

3. UNICELLULAR, MULTICELLULAR EUKARYOTES PROKARYOTES fungi and protists bacteria and archaea

5. BENIFITS Anti biotic and cloning in plants and animals Production of amino acids E.coli in colon produces vit.12, biotin, etc. Lacto bacillus produces lactic acid in the milk.

6. Gives more strength to the soil Decomposition. Photosynthesis. Nitrogen fixation. Food chain.

7. Sushruta Samhita Transmitted through contact , air, water They can help you or hurt you In 1673, Anton von Leeuwenhoek Too Many to Count, Too Small to Find heterotrophic or autotrophic

8. sexually or asexually Responsible for recycling the materials Causing food poisoning honey, produced by honeybees should not be stored

9. TREATMENT OF CANCER . MICROBES IN STOMACH PRODUCE WINE , YOGURT, CHEESE etc.

11. Antonie van Leeuwenhoek , the first microbiologist and the first to observe microorganisms using a microscope .

12. “ VIRUS” Cannot be killed easily Change their shape Most dangerous microbe Diseases cannot be cured

13. THANK U VERY MUCH BY K.BHARATH REDDY