Camembert rind, coloured scanning electron micrograph (SEM). Mesophilic (grow best at 37 degrees Celsius) bacteria (yellow) and Penicillium camemberti fungus (blue) cultured from camembert rind. The rind of cheese is a thriving microbial community. A single gram contains 10 billion microbial cells, a mix of bacteria and fungi that contribute to the final flavour. P. camemberti, is responsible for the white mold on the rind of camembert. Magnification: x5000 when printed at 10 centimetres wide. | |
Lizenzart: | Lizenzpflichtig |
Credit: | Science Photo Library / Gschmeissner, Steve |
Bildgröße: | 4775 px × 3660 px |
Modell-Rechte: | nicht erforderlich |
Eigentums-Rechte: | nicht erforderlich |
Restrictions: | - |