Yoghurt bacteria. Coloured scanning electron micrograph (SEM) of the bacteria Streptococcus thermophilus (red) and Lactobacillus bulgaricus (yellow) i
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Contributor:
Science Photo Library / Alamy Stock PhotoImage ID:
2ADCJB2File size:
54.1 MB (1.7 MB Compressed download)Releases:
Model - no | Property - noDo I need a release?Dimensions:
4572 x 4134 px | 38.7 x 35 cm | 15.2 x 13.8 inches | 300dpiDate taken:
3 October 2017Photographer:
STEVE GSCHMEISSNER/SCIENCE PHOTO LIBRARYMore information:
Yoghurt bacteria. Coloured scanning electron micrograph (SEM) of the bacteria Streptococcus thermophilus (red) and Lactobacillus bulgaricus (yellow) in live yoghurt. S. thermophilus are spherical, Gram-positive bacteria that often form chains. This thermophilic bacteria is capable of living at the high temperatures of 50-65 Celsius. L. bulgaricus are rod-shaped Gram-positive bacteria that grow in acid media and produce lactic acid from the fermentation of carbohydrates. Both of these bacteria are used in the manufacture of yoghurt. They are added to milk and incubated at a high temperature to produce yoghurt. Magnification: x8000 when printed at 10 centimetres wide.
