Discover surprising facts about Earth's enormous invisible bacterial world.
Bacteria are ancient, diverse, adaptable, and essential. They were on Earth billions of years before humans, they transformed the atmosphere, and today they help drive ecosystems, food production, biotechnology, and the chemistry of our own bodies.
Bacteria have existed for billions of years.
Learn MorePhotosynthetic cyanobacteria changed the planet.
Learn MoreBacterial cells are found almost everywhere life can survive.
Learn MoreGenes can move between bacterial cells as well as from parent to offspring.
Learn MoreMany bacteria live in structured communities attached to surfaces.
Learn MoreFermentation is one of humanity's oldest biotechnology tools.
Learn MoreBiotechnology turns bacteria into tiny production systems.
Learn MoreA species name can include many genetically different strains.
Learn MoreBacteria and viruses are fundamentally different.
Learn MoreScientists continue finding new bacteria and new genes.
Learn MoreThe earliest evidence of life is ancient and sometimes difficult to interpret, but microorganisms dominated Earth long before animals and plants appeared. Bacterial evolution has had enormous time to produce biochemical diversity.
Early cyanobacteria released oxygen as a byproduct of photosynthesis. Over geological time, oxygen accumulated in oceans and the atmosphere, making possible many later forms of complex life.
Soil, oceans, sediments, plants, animals, and the atmosphere all contain bacteria. Scientists estimate global bacterial numbers at scales so large that ordinary counting words become difficult to imagine.
Horizontal gene transfer occurs through several processes, including transformation, transduction, and conjugation. It can spread useful traits, including antibiotic resistance, across populations.
Cells in a biofilm produce a matrix that holds the community together. Different layers can have different oxygen and nutrient conditions. Dental plaque is a familiar example.
Yogurt, cheese, sauerkraut, kimchi, and many pickled foods depend partly or mainly on bacteria. Fermentation can change flavor, texture, acidity, digestibility, and storage properties.
Scientists can insert genes into laboratory bacteria so the cells produce useful proteins. Recombinant human insulin was one of the most important early examples.
Most E. coli live harmlessly in the intestines of humans and other warm-blooded animals. Certain strains have acquired genes that allow them to cause disease, so identifying the strain matters.
Antibiotics target bacterial structures or processes. Viruses use host cells in a different way and require different prevention or treatment approaches. Unnecessary antibiotic use can encourage resistant bacteria.
DNA sequencing reveals organisms that were difficult or impossible to grow with traditional laboratory methods. Even familiar environments such as soil and the human gut contain enormous unexplored genetic diversity.