Cottage cheese consists of casein micelle clusters and lactic acid bacteria, particuolarly Lactococcus lactis (3 cells shown in pink color). Exocellular polysaccharides produced by the bacteria are converted into thin filaments during the preparation of the samples for electron microscopy. This sample was freeze-fractured, shadowed with platinum and carbon while rotated and the replica was examined by TEM. (Enhanced TEM)
| px | px | dpi | = | cm | x | cm | = | MB |
Details
Creative#:
TOP22223350
Source:
達志影像
Authorization Type:
RM
Release Information:
須由TPG 完整授權
Model Release:
N/A
Property Release:
No
Right to Privacy:
No
Same folder images:
cottagecheesecheesecheesesdairydairyproductdairyproductsfoodchemistrycaseinmicelleclusterscaseinmicelleclustercaseinmicellecaseinlacticacidbacterialacticacidbacteriumlacticacidbacteriabacteriumlactococcuslactislactococcuslactisexocellularpolysaccharidesexocellularpolysaccharidepolysaccharidepolysaccharidestemtemstransmissionelectronmicrographtransmissionelectronmicrographselectronmicrographelectronmicrographsmicrographmicrographsmicrography
acidacidacidbacteriabacteriabacteriumbacteriumcaseincaseincaseincaseincheesecheesecheeseschemistryclusterclusterscottagedairydairydairyelectronelectronelectronelectronexocellularexocellularfoodlacticlacticlacticlactislactislactococcuslactococcusmicellemicellemicellemicrographmicrographmicrographmicrographsmicrographsmicrographsmicrographypolysaccharidepolysaccharidepolysaccharidespolysaccharidesproductproductstemtemstransmissiontransmission
Loading