Miso soybean paste (SEM)

Miso soybean paste (SEM)

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Credit: Scimat/SCIENCE PHOTO LIBRARY

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Caption: Miso has been made in Japan for centuries by fermenting soybeans, as well as rice and barley, with salt and Aspergillus oryzae, an ascomycete. Fermentation gives the soybeans darker colour and a strong flavour. In general, the darker the colour of the miso, the stronger the taste. Miso is used as a food flavouring and as the base for soup. Enhanced SEM of freeze-fractured miso revealed asci as tubes with ascospores inside. Several intact asci are noticeable in the left upper part of the image. Micrograph width: 513 micrometers. Magnification: 195x if the image is printed 10 cm wide.

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Keywords: asci, ascomycetes, ascospores, ascus, aspergillus, aspergillus oryzae, enhanced, enhancement, fermentation, fermented, ground, koji, micrograph, microscopy, miso, miso paste, mold, processed food, scanning electron micrograph, sem, soy beans, soya, soybeans

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