Microorganisms can have a major effect on water quality. They can be involved in the transformation of a substance which becomes a pollutant when it enters water (e.g. nitrate-N). Microorganisms can be involved in the accumulation of substances which become toxic at higher concentrations (e.g.heavymetals). Those of sanitary significance can carry genes which can be transferred to cause pathogenic microorganisms to become resistant to antibiotics, they can be pathogens themselves, or they can indicate the possible presence of pathogens. Microorganisms and their activities can affect nonsaline surface waters, marine and groundwaters. Efforts to control their influence can include waste treatment, control of water supplies, and selection of environments into which wastes are discharged. The papers in these proceedings cover many aspects of microorganisms and their activities, particularly as they affect water quality in New Zealand.

Cyanuric acid was not toxic for soil microorganisms and stimulated the growth of Azotobacter in a chernozem soil. Aspergillus minutus and Pseudogymnoascus sp. were able to utilize nitrogen from cyanuric acid. The ability of soil microorganisms to cleave the triazine ring is of importance in the detoxification of soils treated with triazine herbicides

This paper is a part of doctor's dissertation (the investigation results) investigating the way of production and the quality of an autochthonous cheese type known as "licka basa", produced in households in the region of Lika and western Bosnia (SFRY) from semi-fat cow milk. The performed investigations proved the following: Basa is produced mostly from partly skimmed cow milk. It is also produced from full-fat milk and rarely from mixed sheep and cow milk. Milk from 2 milkings, evening and morning ones, is usually used in the production. The treated milk is of good microbiological quality. In sour milk, variations in the number of microorganisms are quite large. Coliform microorganisms, micrococci and staphylococci appear as well. The number of microorganisms decreases with the age of basa,so the coliform microorganisms are not present in the 5-day-old basa. The number of streptococci decreases notably in the 5-day-old basa. On the basis of the organoleptic evaluation, most samples of basa are classified as "extra" class, while the most samples of the 3-old basa are classified as first class. The number of "extra" class samples is reduced notably in 5-day-old basa. The process of the autochthonous cheese production and the isolation and the choice of strains are described as well

microorganisms (including Giardia) in gastrointestinal pathobiology, application of scanning electron microscopy as a diagnostic tool

The most prevalent insect pests are Necrobia rufipes, Carpophilus dimidiatus, Ahasverus advena and Oryzaephilus surinamensis. Several pesticides were found promising. Pirimiphos methyl, malathion, methyl parathion, decamethrin, permethrin, toxaphene and metamidophos were effective against N. rufipes, O. surinamensis and A. advena in the laboratory. Permethrin, pirimiphos methyl and methyl parathion were effective as sack treatment and gave over 80% mortality within 18 weeks. Microorganisms isolated from copra were molds, bacteria and yeasts. Only the molds were identified and these were mostly Aspergillus species, Penicillium nigricans and Rhizopus nigricans. Dipping copra in mercuric dichloride for 1 minute and 10% chlorox for 5 to 10 min will temporarily rid copra of microorganisms