Lactic Acid Bacteria

Lactic Acid Bacteria

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Credit: SCIMAT/SCIENCE PHOTO LIBRARY

Caption: Lactic acid bacteria, Lactobacillus bulgaricus (left) and Lactococcus lactis (right), in organic yogurt. These bacteria coagulate milk that had previously been heated to more than 85 degrees C. Consequently, the casein particles (minute globules in the micrograph) form a matrix composed of their branched chains and clusters which was capable of holding the aqueous phase in the void spaces. Earlier, Streptococcus thermophilus rather than L. lactis was used. Enhanced SEM. Image width: 10.7 micrometers. Magnification: 9345x if the image is printed 10 cm wide.

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Keywords: bacteria, electron microscopy, l. bulgaricus, l. lactis, lactic acid bacteria, lactobacillus bulgaricus, lactococcus lactis, sem, yogurt bacteria

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