Sauerkraut, Sem #1
by Oliver Meckes EYE OF SCIENCE
Title
Sauerkraut, Sem #1
Artist
Oliver Meckes EYE OF SCIENCE
Medium
Photograph - Photograph
Description
Scanning electron micrograph of sauerkraut with different types of bacteria. To make sauerkraut, finely shaved white cabbage is mashed, poured over with water and a little salt and left covered in a barrel for 4-6 weeks. The yeast and bacteria that are naturally present on the cabbage begin lactic acid fermentation of the plant's sugars. There should be no oxygen in the barrel, otherwise there is a risk that it molds or spoils on other bacteria. Sauerkraut is rich in lactic acid, vitamins A, B, C and minerals and an important source of vitamin C in winter. Sauerkraut has a relatively low physiological calorific value of about 80 kJ / 100 g (19 kcal / 100 g), is practically fat-free, contains 3 to 4% carbohydrates and 1 to 2% proteins. Magnification 10,000x (at 15 cm image width).
Uploaded
May 19th, 2021
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