GC: n

S: EncBrit – http://global.britannica.com/science/microorganism (last access: 2 September 2015); http://www.bbc.co.uk/bitesize/ks2/science/living_things/microorganisms/read/1/ (last access: 2 September 2015); DORLAND.

N: 1. A microorganism or microbe is an organism that is so small that it is microscopic (invisible to the naked eye).
Microorganisms are often illustrated using single-celled, or unicellular organisms; however, some unicellular protists are visible to the naked eye, and some multicellular species are microscopic.
2. Any plant or animal of microscopical size; a protozoan, fungus, bacterium, or virus.
3. An organism belonging to the categories of viruses, bacteria, fungi, algae or protozoa. Most of them are small, and the group owes its cohesion to the similarity of methods for their handling.
4. The variety of technological uses to which microorganisms are put is enormous. In brewing and baking, the alcohol and carbon dioxide produced in fermentation by yeasts are utilized. Bacterial fermentations are used industrially to produce organic acids and solvents. In food manufacture, microorganisms are used for the production of vinegar, the preservation of olives, sauerkraut, and pickles, for the souring of cream in making butter, for the ripening of cheese, and for the curing of tea and tobacco

S: 1. http://www.sciencedaily.com/terms/microorganism.htm (last access: 2 September 2015). 2, 3 & 4. TERMIUM PLUS (last access: 2 September 2015).

GV: micro-organism

S: TERMIUM PLUS (last access: 2 September 2015)

SYN: microbe

S: http://www.sciencedaily.com/terms/microorganism.htm (last access: 2 September 2015)

CR: antibiotic, antifungal, bacterium, carrier, fungus, pathogen, pathogenic, toxi-infection, virus.