LINGUISTIC MORPHOLOGY OF MICROBIAL TAXONOMY (NAMES OF MICROORGANISMS)

Abstract

This study explores the intersection of linguistics, microbiology, and food science by investigating the morphological structures and naming strategies employed in microbial taxonomy. Using a purposive sample of fifty microorganism names, the paper conducts a linguistic morphological analysis to identify their constituent morphemes and the processes involved in their formation. The microbial names are grouped into three main categories based on their impact on food: Beneficial Microorganisms (used in food production and fermentation), Spoilage Microorganisms (responsible for food spoilage), and Pathogenic Microorganisms (associated with foodborne illnesses). An additional category, Other Food-Related Microorganisms, includes those with neutral or context-dependent roles. The analysis reveals an interesting intersection of morphological techniques, including eponymy, compounding, loanwords and borrowing (primarily from Latin and Greek), loan-blending, alphanumeric blending, clipping, incorporation, and instances of folk etymology. These naming strategies reflect the interdisciplinary nature of scientific nomenclature, where anatomical, historical, functional, and cultural references converge to form taxonomic identities. By situating microbial naming conventions within broader linguistic frameworks, the paper highlights their communicative utility in scientific classification, food safety, documentation, and pedagogy. Ultimately, the study contributes to a more integrated understanding of how language structures scientific thought and categorization, particularly within the context of food-related microbiology.