Microorganisms (yeasts and bacteria) in a fermented cabbage head. Unlike sauerkraut,whole cabbage heads are fermented without being first shredded. The predominant microorganisms are yeasts,the cells of which are considerably larger than bacteria. Enhanced SEM. Image width: 51.2 micrometers. Magnification: 1953x if the image is printed 10 cm wide | |
Licence : | Droits gérés |
Crédit: | Science Photo Library / SciMAT |
Taille de l’image : | 3232 px × 2420 px |
Model Release : | Non requis |
Property Release : | Non requis |
Restrictions : |
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