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Microbe Magazine


January 2014

 
 
Cover Image
Cover Image

Cover: Enhanced SEM of freeze-fractured miso revealed asci as tubes with ascospores inside. Miso is a traditional Japanese food made from soybeans fermented with rice, barley, salt, and Aspergillus oryzae. Miso is among the microbially based foods that modern chefs are using to create new flavors and textures (see p. 13). (Image © Scimat/Science Source.)

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Microbe Magazine, Cover Image
Cover ImageVaccines are crucial for controlling the spread of influenza, but currently are only effective against a limited mix of strains. A universal vaccine remains elusive, but progress is being made (see p. 433). (Image © James King-Holmes/ Science Source.)
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