Camembert, SEM

Camembert, SEM

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Credit: STEVE GSCHMEISSNER/SCIENCE PHOTO LIBRARY

Caption: Camembert rind, scanning electron micrograph (SEM). Mesophilic (grow best at 37 degrees Celsius) bacteria (blue) and Penicillium camemberti fungus (green) 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.

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Keywords: bacteria, bacterial, bacterium, biological, biology, camembert, cheese, coloured, dairy, dietary source, false-coloured, fat, food, food production, foods, foodstuff, foodstuffs, fungal, fungi, fungus, mesophilic, microbiological, microbiology, microscopy, mold, mould, penicillin, penicillium camemberti, scanning electron micrograph, scanning electron microscopy, sem, sems

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