Bacterial culture from a trainer. Scanning electon micrograph (SEM) of Brevibacteria. Brevibacteria are considered a major cause of foot and shoe odour because they ingest dead skin on the feet and, in the process, convert the amino acid methionine into methanethiol, which is a colorless gas with a distinctive putrid smell that has a sulfuric aroma. The dead skin that fuels this process is especially common on the soles and between the toes. The brevibacteria are also what give cheeses their characteristic smell. Magnification: x3500 when printed at 10 centimetres wide. | |
Licence : | Droits gérés |
Crédit: | Science Photo Library / Gschmeissner, Steve |
Taille de l’image : | 4205 px × 4572 px |
Model Release : | Non requis |
Property Release : | Non requis |
Restrictions : | - |