Miso has been made in Japan for centuries by fermenting soybeans,as well as rice and barley,with salt and Aspergillus oryzae,an ascomycete. Fermentation gives the soybeans darker colour and a strong flavour. In general,the darker the colour of the miso,the stronger the taste. Miso is used as a food flavouring and as the base for soup. Enhanced SEM of freeze-fractured miso revealed asci as tubes with ascospores inside. Several intact asci are noticeable in the left upper part of the image. Micrograph width: 513 micrometers. Magnification: 195x if the image is printed 10 cm wide | |
Licence : | Droits gérés |
Crédit: | Science Photo Library / SciMAT |
Taille de l’image : | 3232 px × 2420 px |
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Property Release : | Non requis |
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