File:Биом кефир грамм 200.jpg
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Size of this preview: 800 × 600 pixels. Other resolutions: 320 × 240 pixels | 640 × 480 pixels | 1,024 × 768 pixels | 1,280 × 960 pixels | 2,592 × 1,944 pixels.
Original file (2,592 × 1,944 pixels, file size: 311 KB, MIME type: image/jpeg)
Captions
Captions
На данном изображении можно увидеть микробиологическую структуру кефира при темнопольной микроскопии и окраски фуксином кислым.
Summary[edit]
| Description |
Русский: Микробиота кефира очень сложна. Обычно она образуется небольшим различных микроорганизмов, которые сбраживают молочную продукцию и тем самым образуют структуру кефира. В большинстве своём кефир образуется путём введения в него кефирного грибка, который и даёт характерный запах продукту.
English: In this image, you can see the microbiological structure of kefir under dark-field microscopy and staining with fuchsin acid. |
| Date | |
| Source | Own work |
| Author | Burminsy Alexander |
Licensing[edit]
I, the copyright holder of this work, hereby publish it under the following license:
This file is licensed under the Creative Commons Attribution 4.0 International license.
- You are free:
- to share – to copy, distribute and transmit the work
- to remix – to adapt the work
- Under the following conditions:
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This image was uploaded as part of Russian Science Photo Competition 2022.
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File history
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 08:26, 25 April 2022 | | 2,592 × 1,944 (311 KB) | Burminsy Alexander (talk | contribs) | Uploaded own work with UploadWizard |
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