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Microflora in a Pickled Vegetable Salad

Microflora in a Pickled Vegetable Salad

B220/1585

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Credit

SCIMAT / SCIENCE PHOTO LIBRARY SCIMAT / SCIENCE PHOTO LIBRARY

Caption

The microflora in a pickled vegetable salad consists of a wide variety of bacteria which originated on the fresh vegetables used. The marinade consisted of water, rice wine (1 percent ethanol), 5 percent salt, and Szechuan peppercorns. SEM, microscope magnification 14,000x, image width: 9.14 micrometers, bar: 2 micrometers).

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Model release not required. Property release not required.

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