What are examples of bacteria that makes heir own food?
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cyanobacteria, aka blue green algae, contain chlorophyll and carry on photosynthesis like green plants.\nThe second reference (tolweb.org)lists lots of them if you need specific examples
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Beans have a high level of carbohydrates & fibres that get eaten up by bacteria in your intestine and produce gas (I've heared mostly nitrogen and methane).
752773
bacteria in the colon will give off gas based on what you eat.
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There is one general fact that all food cause "at some point" bacteria gathering on your food, if they don't have sugar, they might have fibers which still helps building cavaties..\nIf u'd just brushed and had that cucumber, gargle with water and salt or Listerin, after all the tooth paste protection was designed to last for some time in your mouth... and most importantly drink water.
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Which Bacteria are Responsible for Food-borne Illness?\nSome bacteria cause more serious illness than others, but only a few are responsible for the majority of cases. Below is information regarding nine prominent bacteria.\n\nCampylobacter jejuni \nFound: intestinal tracts of animals and birds, raw milk, untreated water, and sewage sludge.\n\nTransmission: contaminated water, raw milk, and raw or under-cooked meat, poultry, or shellfish.\n\nSymptoms: fever, headache, and muscle pain followed by diarrhea (sometimes bloody), abdominal pain and nausea that appear 2 to 5 days after eating; may last 7 to 10 days.\n\nClostridium botulinum \nFound: widely distributed in nature: in soil and water, on plants, and in intestinal tracts of animals and fish. Grows only in little or no oxygen.\n\nTransmission: bacteria produce a toxin that causes illness. Improperly canned foods, garlic in oil, and vacuum-packaged and tightly wrapped food.\n\nSymptoms: toxin affects the nervous system. Symptoms usually appear within 18 to 36 hours, but can sometimes appear within as few as 4 hours or as many as 8 days after eating; double vision, droopy eyelids, trouble speaking and swallowing, and difficulty breathing. Fatal in 3 to 10 days if not treated. \n\nClostridium perfringens \nFound: soil, dust, sewage, and intestinal tracts of animals and humans. Grows only in little or no oxygen.\n\nTransmission: called “the cafeteria germ” because many outbreaks result from food left for long periods in steam tables or at room temperature. Bacteria destroyed by cooking, but some toxin-producing spores may survive.\n\nSymptoms: diarrhea and gas pains may appear 8 to 24 hours after eating; usually last about 1 day, but less severe symptoms may persist for 1 to 2 weeks. \n\nEscherichia coli O157:H7\nFound: intestinal tracts of some mammals, raw milk, unchlorinated water; one of several strains of E. coli that can cause human illness. \n\nTransmission: contaminated water, raw milk, raw or rare ground beef, unpasteurized apple juice or cider, uncooked fruits and vegetables; person-to-person. \n\nSymptoms: diarrhea or bloody diarrhea, abdominal cramps, nausea, and malaise; can begin 2 to 5 days after food is eaten, lasting about 8 days. Some, especially the very young, have developed Hemolytic Uremic Syndrome (HUS) that causes acute kidney failure. A similar illness, thrombotic thrombocytopenic purpura (TTP), may occur in older adults. \n\nSalmonella (over 1600 types) \nFound: intestinal tract and feces of animals; Salmonella enteritidis in raw eggs.\n\nTransmission: raw or undercooked eggs, poultry, and meat; raw milk and dairy products; seafood. \n\nSymptoms: stomach pain, diarrhea, nausea, chills, fever, and headache usually appear 6 to 48 hours after eating; may last 1 to 2 days. \n\nStreptococcus A \nFound: noses, throats, pus, sputum, blood, and stools of humans. \n\nTransmission: people-to-food from poor hygiene, ill food handlers, or improper food handling; outbreaks from raw milk, ice cream, eggs, lobster, salads, custard, and pudding allowed to stand at room temperature for several hours between preparation and eating.\n\nSymptoms: sore throat, painful swallowing, tonsillitis, high fever, headache, nausea, vomiting, malaise; occurs 1 to 3 days after eating, lasting a few days to about a week. \n\nListeria monocytogenes \nFound: intestinal tracts of humans and animals, milk, soil, leaf vegetables, and processed foods; can grow slowly at refrigerator temperatures. \n\nTransmission: soft cheese, raw milk, improperly processed ice cream, raw leafy vegetables, meat, and poultry. Illness caused by bacteria that do not produce toxin. \n\nSymptoms: fever, chills, headache, backache, sometimes abdominal pain and diarrhea; 12 hours to 3 weeks after ingestion; may later develop more serious illness (meningitis or spontaneous abortion in pregnant women); sometimes just fatigue. \n\nShigella (over 30 types) \nFound: human intestinal tract; rarely found in other ani
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Producers. Organisms, such as plants, that produce their own food are called autotrophs. The autotrophs, as mentioned before, convert inorganic compounds into organic compounds. They are called producers because all of the species of the ecosystem depend oConsumers. All the organisms that can not make their own food (and need producers) are called heterotrophs. In an ecosystem heterotrophs are called consumers because they depend on others. They obtain food by eating other organisms. There are different levels of consumers. Those that feed directly from producers, i.e. organisms that eat plant or plant products are called primary consumers. In the figure above the grasshopper is a primary consumern them                                                                          Organisms that feed on primary consumers are called secondary consumers. Those who feed on secondary consumers are tertiary consumers. In the figure above the snake acts as a secondary consumer and the hawk as a tertiary consumer. Some organisms, like the squirrel are at different levels. When the squirrel eats acorns or fruits (which are plant product), it is a primary consumer; however, when it eats insects or nestling birds, is it is a tertiary consumer.\nConsumers are also classified depending on what they eat\nHerbivores are those that eat only plants or plant products. Example are grasshoppers, mice, rabbits, deer, beavers, moose, cows, sheep, goats and groundhogs.\nCarnivores, on the other hand, are those that eat only other animals. Examples of carnivores are foxes, frogs, snakes, hawks, and spiders.\nOmnivores are the last type and eat both plants (acting a primary consumers) and meat (acting as secondary or tertiary consumers). Examples of omnivores are:\nBears --They eat insects, fish, moose, elk, deer, sheep as well as honey, grass, and sedges. Turtles -- They eat snails, crayfish, crickets, earthworms, but also lettuce, small plants, and algae. Monkeys -- They eat frogs and lizards as well as fruits, flowers, and leaves. Squirrels -- They eat insects, moths, bird eggs and nestling birds and also seeds, fruits, acorns, and nuts
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its the methane producing bacteria in their digestive tract.\nthey break down the oganic nutrients from the cows food, and produce methane as a waste product
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Bacteriocins are toxins that are produced by bacteria to kill  similar types of bacteria. Just as there is competition between different species of bacteria, there is also competition between different strains of the same species. They have similar mechanisms to most antibiotics. Many types of bacteria produce bacteriocins including Baccilli, Enteric bacteria (e.g. E.coli), and most gram-positives.
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food water air reproduction
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egg.........\n\nthe progenitors would not (quite) be chickens...
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CABBAGE\n\n\nCAB\nABBA\nBAG\nAGE
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Bacteria and Personal Hygiene.
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bacillus, clostridium, desulfotomaculum, sporolactobacilum
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the above answer is wrong.  neither one has anything to do with making your own food.  in fact I wonder if you have your terms backwards.  prokaryotes are bacteria, eukaryotes are everything else.
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the first answer is definitely "bacteria" and the second has to be "cyanobacteria"
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It's depends on the availability of oxygen.  In the presence of O2, bacteria will convert most of the organic material to carbon dioxide gas (CO2).  In the absence of O2, they'll mostly produce methane gas (CH4).
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The answers given are very good. By strict definition, a chemoautotroph derives energy from the oxidation of reduced (usually inorganic) molecules (like H2S) and uses Carbon dioxide as its carbon source.\n\nWhile exotic bacteria like those inhabiting deep sea vents fit the bill, many common soil bacteria are chemoautotrophs, for example, the ones that oxidize ammonia into nitrite.