Abstract
Life on Earth as humans know it would not be possible without the variety and vast numbers of microorganisms that are frequently overlooked by most people. Some of these microbes are responsible for converting nitrogen, sulfur, and carbon- containing compounds into forms that benefit other organisms. A few are used in making foods and beverages. Others cause diseases. Visible evidence of these microbes abounds, from the holes left in Swiss cheese by Propionibacterium shermanii to the toxic black mold Stachybotrys chartarum, which threatens the health of residents of flood-damaged homes, to younger-looking faces thanks to a dilute solution of the toxin produced by Clostridium botulinum, to the fresh snow on the ski slope made by machines utilizing the corpses of Pseudomonas syringae.Ingraham takes the reader on a series of
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