Germaine Ng (30)                                                                  
                               

Probiotics are considered generally safe, but may cause bacteria-host interactions and unwanted side effects in rare cases
Probiotics are usually bacteria, but there is also a type of yeast that can function as a probiotic.
You can get probiotics from supplements, as well as foods that are prepared by bacterial fermentation.

Germaine Ng (30)

A fungus (plural: fungi^[3] or funguses^[4]) is any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms. These organisms are classified as a kingdom, Fungi, which is separate from the other eukaryotic life kingdoms of plants and animals.

A characteristic that places fungi in a different kingdom from plants, bacteria, and some protists is chitin in their cell walls. Similar to animals, fungi are heterotrophs; they acquire their food by absorbing dissolved molecules, typically by secreting digestive enzymes into their environment. Fungi do not photosynthesise. Growth is their means of mobility, except for spores (a few of which are flagellated), which may travel through the air or water. Fungi are the principal decomposers in ecological systems. These and other differences place fungi in a single group of related organisms, named the Eumycota (true fungi or Eumycetes), which share a common ancestor (form a monophyletic group), an interpretation that is also strongly supported by molecular phylogenetics. This fungal group is distinct from the structurally similar myxomycetes (slime molds) and oomycetes (water molds). The discipline of biology devoted to the study of fungi is known as mycology (from the Greek μύκης mykes, mushroom). In the past, mycology was regarded as a branch of botany, although it is now known fungi are genetically more closely related to animals than to plants.

Abundant worldwide, most fungi are inconspicuous because of the small size of their structures, and their cryptic lifestyles in soil or on dead matter. Fungi include symbionts of plants, animals, or other fungi and also parasites. They may become noticeable when fruiting, either as mushrooms or as molds. Fungi perform an essential role in the decomposition of organic matter and have fundamental roles in nutrient cycling and exchange in the environment. They have long been used as a direct source of human food, in the form of mushrooms and truffles; as a leavening agent for bread; and in the fermentation of various food products, such as wine, beer, and soy sauce. Since the 1940s, fungi have been used for the production of antibiotics, and, more recently, various enzymes produced by fungi are used industrially and in detergents. Fungi are also used as biological pesticides to control weeds, plant diseases and insect pests. Many species produce bioactive compounds called mycotoxins, such as alkaloids and polyketides, that are toxic to animals including humans. The fruiting structures of a few species contain psychotropic compounds and are consumed recreationally or in traditional spiritual ceremonies. Fungi can break down manufactured materials and buildings, and become significant pathogens of humans and other animals. Losses of crops due to fungal diseases (e.g., rice blast disease) or food spoilage can have a large impact on human food supplies and local economies.

The fungus kingdom encompasses an enormous diversity of taxa with varied ecologies, life cycle strategies, and morphologies ranging from unicellular aquatic chytrids to large mushrooms. However, little is known of the true biodiversity of Kingdom Fungi, which has been estimated at 2.2 million to 3.8 million species.^[5] Of these, only about 120,000 have been described, with over 8,000 species known to be detrimental to plants and at least 300 that can be pathogenic to humans.^[6] Ever since the pioneering 18th and 19th century taxonomical works of Carl Linnaeus, Christian Hendrik Persoon, and Elias Magnus Fries, fungi have been classifiedaccording to their morphology (e.g., characteristics such as spore color or microscopic features) or physiology. Advances in molecular genetics have opened the way for DNA analysis to be incorporated into taxonomy, which has sometimes challenged the historical groupings based on morphology and other traits. Phylogenetic studies published in the last decade have helped reshape the classification within Kingdom Fungi, which is divided into one subkingdom, seven phyla, and ten subphyla.
Kavan(15)

When living cells make energy, they make electrons, and these must be dumped somewhere. Us air-breathers use oxygen as to mop them up, but Geobacter and some other underground bacteria dump their electrons on metals instead.

Their idea of "fresh air", then, is a place with lots of dissolved metals like iron or manganese, or even uranium or plutonium.

If they run out of dissolved metals, they have a Plan B. They grow a flagellum and swim around seeking any metal, dissolved or solid.

To transfer their electrons to solid metals, they grow nanowires called pili. In other words, they're electric, rather like Spider-Man's nemesis Electro – albeit with a more convincing motivation.

Metal-breathing microbes are also good sharers. Different Geobacter species can build a network, allowing them to trade resources.

For instance, one might be able to eat the surrounding nutrients, but have nowhere to dump its electrons. The other might have nothing to eat, but the right wires to dispose of electrons. Together, in a pili network pulsing with electricity, they work together to stay alive.                                                      Germaine Ng (30)

Salmonella is a genus of rod-shaped (bacillus) gram-negative bacteria of the family Enterobacteriaceae. The two species of Salmonella are Salmonella enterica and Salmonella bongori. Salmonella enterica is the type species and is further divided into six subspecies^[1] that include over 2,500 serotypes. 

Salmonella species are non-spore-forming, predominantly motile enterobacteria with cell diameters between about 0.7 and 1.5 µm, lengths from 2 to 5 µm, and peritrichous flagella (all around the cell body).^[2] They are chemotrophs, obtaining their energy from oxidation and reduction reactions using organic sources. They are also facultative anaerobes, capable of generating ATP with oxygen ("aerobically") when it is available; or when oxygen is not available, using other electron acceptors or fermentation ("anaerobically").^[2] S. enterica subspecies are found worldwide in all warm-blooded animals and in the environment. S. bongori is restricted to cold-blooded animals, particularly reptiles.^[3] 

Salmonella species are intracellular pathogens:^[4] certain serotypes cause illness. Nontyphoidal serotypes can be transferred from animal-to-human and from human-to-human. They usually invade only the gastrointestinal tract and cause Salmonella food poisoning; symptoms resolve without antibiotics. However, in sub-Saharan Africa they can be invasive and cause paratyphoid fever, which requires immediate treatment with antibiotics. Typhoidal serotypes can only be transferred from human-to-human, and can cause Salmonella food poisoning, typhoid fever and paratyphoid fever.^[5] Typhoid fever occurs when Salmonella invades the bloodstream—the typhoidal form; or in addition spreads throughout the body, invades organs, and secretes endotoxins—the septic form. This can lead to life-threatening hypovolemic shock and septic shock and requires intensive care including antibiotics. 

Bryan Lee (19)

More than 70 species of bioluminescent mushrooms exist on Earth, and though some may be drab during the daytime, all are mesmerizing at night. 

These orange-hued mushrooms can be found North America all the way to Asia, making them the most widespread of all bioluminescent fungi. The part of the Armillaria mellea fungus that glows is the mycelium, the bottom part of the mushroom that isn't usually visible. Scientists hypothesize it may be quite the opposite effect of glowing mushroom caps — to discourage animals from eating it.
Koh Yan Ting (17)

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It has a rare color for a kitchen item. It is actually blue and becomes paler as it ages. It exudes a latex “milk” that is deep indigo blue and turns green with air exposure. It has a round convex cap that can measure between 1 to 6 inches. The tapered base can measure up to 3 ½ inches.

This mushroom has a pleasantly soft, earthy smell, characteristic of fungi, and a sweet lightly pungent flavor. How is it eaten? A good way to prepare this mushroom is on the grill, making sure not to overcook it as it will lose its color. It can also be prepared in a very traditional Mexican way: sautéed with sliced onion, garlic and epazote (a fragrant leafy plant, used in Mexican gastronomy). This basic preparation can be topped off with a little bit of cream, and enjoyed on its own or with a freshly made tortilla.
Ashleigh Lim (2)

Lactobacillus Casei is a transient bacteria in the human body. But it is native to cows. It is naturally found in raw cow’s milk and colostrum!

As mentioned above, Lactobacillus casei studies show significant improvements in immunity, allergies, cholesterol levels and digestion.

Neo Tong An (3Si)

Baker's yeast is used in cookery to rise (leaven) any kind of bread, whether sweet or savoury.


Lucas Ritchie (25)

Puffballs encompass several genera, including Calvatia, Calbovista and Lycoperdon.^[1] True puffballs do not have a visible stalk (stem).

Stalked puffballs do have a stalk that supports the gleba. None of the stalked puffballs are edible as they are tough and woody mushrooms.^[2] The Hymenogastrales and Enteridium lycoperdon, a slime mold, are the false puffballs. A gleba which is powdery on maturity is a feature of true puffballs, stalked puffballs and earthstars. False puffballs are hard like rock or brittle. All false puffballs are inedible, as they are tough and bitter to taste. The genus Scleroderma, which has a young purple gleba, should also be avoided.^[2]

Puffballs were traditionally used in Tibet for making ink by burning them, grinding the ash, then putting them in water and adding glue liquid and "a nye shing ma decoction", which, when pressed for a long time, made a black dark substance that was used as ink


Kavan Yeo(15)

The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus; hence the word "mushroom" is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) on the underside of the cap. "Mushroom" also describes a variety of other gilled fungi, with or without stems, therefore the term is used to describe the fleshy fruiting bodies of some Ascomycota. These gills produce microscopic spores that help the fungus spread across the ground or its occupant surface.kimi