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Kombucha, SEM

Kombucha (also tea mushroom, Manchurian mushroom, or Medusomyces gisevii) is a variety of fermented, lightly effervescent sweetened black tea drink. Kombucha is produced by fermenting tea using a symbiotic culture of bacteria and yeast (SCOBY). Microbial populations in SCOBY cultures vary. The yeast component generally includes Saccharomyces and other species, and the bacterial component almost always includes Gluconacetobacter xylinus to oxidize yeast-produced alcohols to acetic and other acids. The field of view of this image is 54 um. The scanning electron microscope (SEM) collected the image at 20,500 x.
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Título:
Kombucha, SEM
Descripción: Ver traducción automática
Kombucha (also tea mushroom, Manchurian mushroom, or Medusomyces gisevii) is a variety of fermented, lightly effervescent sweetened black tea drink. Kombucha is produced by fermenting tea using a symbiotic culture of bacteria and yeast (SCOBY). Microbial populations in SCOBY cultures vary. The yeast component generally includes Saccharomyces and other species, and the bacterial component almost always includes Gluconacetobacter xylinus to oxidize yeast-produced alcohols to acetic and other acids. The field of view of this image is 54 um. The scanning electron microscope (SEM) collected the image at 20,500 x.
Crédito:
Album / Ted Kinsman/Science Source
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Modelo: No - Propiedad: No
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Tamaño imagen:
4096 x 4086 px | 47.9 MB
Tamaño impresión:
34.7 x 34.6 cm | 13.7 x 13.6 in (300 dpi)
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