Pickling

Pickling

C004/8664 Rights Managed

Request low-res file

530 pixels on longest edge, unwatermarked

Request/Download high-res file

Uncompressed file size: 22.4MB

Downloadable file size: 2.5MB

Price image Pricing

Please login to use the price calculator


Credit: SCIMAT/SCIENCE PHOTO LIBRARY

Caption: Bacteria in pickled cucumbers. Lactic acid bacteria (LAB), grown on purpose in cucumbers immersed in a salty brine digest the sugars in the cucumbers and metabolize them into lactic acid. Thus they remove a potential food source for harmful bacteria. At the same time, lactic acid produces an acidic medium which functions as a preservative and controls spoilage bacteria. The high salt concentration used is tolerated by the lactic acid bacteria but prevents spoilage bacteria from propagating. The cucumbers thus treated are called pickles or pickled cucumbers . Scanning electron microscopy was used to visualize the variety of bacteria involved in bacterial spoilage prevention called pickling. Enhanced SEM. Image width: 15 micrometers. Magnification: 6,666x if the image is printed 100 mm wide.

Release details: Model release not required. Property release not required.

Keywords: bacteria, bacterium, brine, color, enhanced, lactic acid, lactic acid bacteria, lactic acid bacterium, lactic acid production, magnified, micrograph, microorganism, microscopic, pickle, pickled, pickling, preservation, preservative, preserve, preserved, scanning electron micrograph, scanning electron microscopy, sem, spoilage prevention

Licence fees: A licence fee will be charged for any media (low or high resolution) used in your project.