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canvas prints pickled canvas prints microorganism canvas prints bacteria canvas prints pickling canvas prints sem canvas prints scanning electron microscopy canvas prints brine canvas prints scanning electron micrograph canvas prints micrograph canvas prints magnified canvas prints microscopic canvas prints color canvas prints enhanced canvas prints lactic acid canvas prints preservation canvas prints

photographs pickled photos microorganism photos bacteria photos pickling photos sem photos scanning electron microscopy photos brine photos scanning electron micrograph photos micrograph photos magnified photos microscopic photos color photos enhanced photos lactic acid photos preservation photos

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Bacteria in pickled cucumbers. Lactic acid bacteria (LAB), grown on purpose in cucumbers immersed in a salty brine digest the sugars in the cucumbers and metabolize them into lactic acid. Thus they remove a potential food source for harmful bacteria. At the same time, lactic acid produces an acidic medium which functions as a preservative and controls spoilage bacteria. The high salt concentration used is tolerated by the lactic acid bacteria but prevents spoilage bacteria from propagating. The cucumbers thus treated are called "pickles" or "pickled cucumbers". Scanning electron microscopy was used to visualize the variety of bacteria involved in bacterial spoilage prevention called "pickling." Enhanced SEM. Image width 15 micrometers. Magnification 6,666x if the image is printed 100 mm wide.