Bacteria In Olive Brine Photograph by Scimat

Bacteria In Olive Brine

by Scimat

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Title

Bacteria In Olive Brine

Artist

Scimat

Medium

Photograph - Photograph

Description

Microorganisms in the brine of pickled olives imported from Greece to North America are shown by SEM. Olives to be pickled are first treated with a 1.25-2% NaOH (sodium hydroxide) solution to remove part of oleuropein, a bitter principle in the olives. Some microorganism are destroyed by this treatment. Lactobacillus plantarum is sometimes added. Fermentation takes 6-18 months. The brine was filtered through a bacterial filter to isolate the microorganisms for scanning electron microscopy. Although the yeasts (not shown in this micrograph) survived without change, a great proportion of the bacteria (lactobacilli, leuconostocs, various cocci etc.) decayed as may be evident from their loss of integrity (holes in their cell walls). Enhanced SEM. Image width 10.7 micrometers. Magnification 9,345x if the image is printed 100 mm wide.

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April 12th, 2016

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