STEVE GSCHMEISSNER / SCIENCE PHOTO LIBRARY STEVE GSCHMEISSNER / SCIENCE PHOTO LIBRARY
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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