Cottage cheese consists of casein micelle clusters and lactic acid bacteria,particuolarly Lactococcus lactis (3 cells shown in pink colour). Exocellular polysaccharides produced by the bacteria are converted into thin filaments during the preparation of the samples for electron microscopy. This sample was freeze-fractured,shadowed with platinum and carbon while rotated and the replica was examined by TEM. (Enhanced TEM) | |
Licence : | Droits gérés |
Crédit: | Science Photo Library / SciMAT |
Taille de l’image : | 2944 px × 2439 px |
Model Release : | Non requis |
Property Release : | Non requis |
Restrictions : |
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