Sauerkraut, Sem
by Oliver Meckes EYE OF SCIENCE
Title
Sauerkraut, Sem
Artist
Oliver Meckes EYE OF SCIENCE
Medium
Photograph - Photograph
Description
Sauerkraut with different types of bacteria. For production of 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 with the 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. Scanning electron micrograph; magnification 6000x (at 15 cm image width).
Uploaded
May 19th, 2021
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