what micro-organisms are in cheese?
146090
Fungus!  This includes yeast, which is an example of a unicellular fungi.
21641
yogurt with active live cultures,read the label
932927
Microbiology is the study of microorganisms, which are unicellular or cell-cluster microscopic organisms. This includes eukaryotes such as fungi and protists, and prokaryotes such as bacteria and certain algaes. Viruses, though not strictly classed as living organisms, are also studied[1].\n\nAlthough much is now known in the field of microbiology, advances are being made regularly. The most common estimates suggest that we have studied only about 1% of all of the microbes in any given environment. Thus, despite the fact that over three hundred years have passed since the discovery of microbes, the field of microbiology is clearly in its infancy relative to other biological disciplines such as zoology, botany and entomology.\n\nYou could get more information from the link below...
160717
Just go straight to Wikipedia to get the answer:\nKingdom: Bacteria\nPhylum: Firmicutes\nClass: Bacilli\nOrder: Lactobacillales\nFamily: Streptococcaceae\nGenus: Streptococcus\nSpecies: S. pneumoniae\nhttp://en.wikipedia.org/wiki/Streptococcus_pneumoniae
625035
Cheese\n\n\nFAIRIES!!
214084
Yes, that or because your hygiene sucks but it is most likely the cheese. If it is the cheese GET SOME CRACKERS!
607977
For someone just finnishing a microbiology course, he/she knows very little about it. Microbiology is the study of microscopic organisms. These include bacteria, fungi, viruses, and parasites such as amoeba and helminths (a type of worm) as well as eukaryotic single celled organisms like yeast.\n\nIt is the greatest subject to studying in biology.\n\nThis website has some good information on it related to microbiology and virology (study of viruses). Im really enjoying my degree, and if you are thinking about taking it, then i recommend you do, and come to Uni of Leicester!!\n\nhttp://www-micro.msb.le.ac.uk/
90602
its a member of the kingdom Protista, which includes eukaryotic, mostly unicellular organisms with animal-like (protozoa), plantlike (algae), or funguslike (slime moilds) modes of nutrition. I take microbiology in collage if u need more info email at Njacobs7477@yahoo.com
85402
Italian cheeses:\n\nhttp://www.artisanalcheese.com/searchprodfilter.asp?ad1=ITALY&ad2=&ad3=&ad4=&pagenumber=1
372087
The bacteria's main purpose is to cause the milk to currdle by increasing the acid by chaging lactose into lactic acid.  The same thing cane can be done by adding enough of any acid to the milk but you end up with something more the consistancy of cottage cheese, or ricotta than a nicely formed curd that you can cut with a knife.  You can effectivly make cheese (such as queso blanco) by using an acid, such as lemon juice, which causes the the solids to come out of solution as the protiens coagulate.  Rennet, an enzyme which comes from either from an animal, or vegetable sorce, is what gives curd it's back bone so to speak.  It tradionally has come from the lining of a cow and works by converting a milk protien called caseinogen into casein which does not dissolve in water. Casein is a sort of gelatinous subsance which traps the fat, calcium and other milk sollids.
825850
Bacteria, amoebas and fungi
535366
Pork and cheese?  what?
1009602
cheese, cheese, cheese...I LOVE CHEESE 2
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Cheese divided by cheese equals cheese. Therefore the square root AND the cube root of cheese is also CHEESE.
422293
food and bacteria particles
199638
There are too many answers to list.  Some of the answers furnished by others are correct.  However, there are MANY, MANY more such as bacteria, viruses, fungi (depending on your definition of "animals").  Others include crab (and other crustacians like lobster, etc.), parasites, birds (like seagulls, crows, condor, and even eagles eat carion [dead flesh]).  People eat "dead stuff" too...but I'm assuming you meant "rotting" or decaying animal material.
594459
Yeast is neither a bacteria OR a mold.  It is a fungus! Molds are a type of fungus too, and yeasts are closely related.  The green stuff and other fluffy stuff that grows on bread at times is not yeast.\n\nMold reproduces with spores, and the spores are essentially everywhere, they just need the right environment to grow in.  They need some dampness, but can grow in places that have relatively little liquid water, unlike most bacteria.  They seem to do well in and on media that are osmotically unfavorable for keeping water inside of a membrane, like cheeses, jellys and bread. Seems like when there is an abundance of water, other organisms tend to outgrow the mold, but go someplace hostile, like the surface of really sugary jam or jelly, so sugary that ordinary bacteria have all their water leach out of them if they try to grow in it, and mold pretty much rules. Wikipedia probably has more information.