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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 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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