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10 q&more articles about the topic biotechnology

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Development of flavors in kombucha – it's the mix of microbes that counts

How the selection of microorganisms influences the flavor profile of kombucha beverages

During the fermentation process of kombucha, with the help of bacteria and yeasts cultures, the sugared tea turns into a refreshing drink with an acidic, fruity aroma. How does the choice of microorganisms influence the aroma? What matters most is their mix.

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The search for APIs in the genome of fungi

Bioinformatics to identify essential genes for designing efficient strains

Fungi hold enormous potential to discover new active pharmaceutical ingredients (APIs) and valuable substances, for example antibiotics, pigments and raw materials for biological plastics. While conventional discovery methods are reaching their limits, recent developments in bioinformatics and ...

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Dandelions as a new source of natural rubber

Molecular breeding strategies enable the sustainable extraction and application of natural rubber from Russian dandelions

More than 12,500 plants produce latex, a colorless to white milky sap that contains, among other things, natural rubber. However, this industrially indispensable raw material is found in only three plants in a quality required to produce high-performance rubber products such as car tires.

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Microbial degradation of toxic azo dyes

Complete and hazard-free conversion of azo compounds by microorganisms

Have you ever looked around you and paid attention to the colorful products such as clothes, cosmetics, and foods that you purchase? If you wonder where all these colors come from, then you might want to know more about azo dyes.

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Key challenges in bioprocessing

Process analytics in biotechnology

As far back in time as several thousand years ago our ancestors were using biotechnical processes to make beer, wine and bread. These days, biotechnological processes are not merely used to produce food – they enable a wide variety of applications, from wastewater treatment to manufacturing ...

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The Right Weight*

The new world of automated dosing

Every scientist studying at university was confronted in chemical practicals with the problem of dissolving a given powdered substance in a given solution and producing a solution with the prescribed ­concentration. The first step was to weigh. Armed with a spatula and a small sheet of weighing ...

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Translation

Innovations from the lab to commercial application

The structure of the big chemical and pharmaceutical companies has changed. Traditional centralised research departments conducting fundamental research have fallen victim to economic considerations. In exchange, young, dynamic start-up enterprises are increasingly brightening up the scene. This ...

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Fit and healthy to 120

Not least thanks to bioanalysis!

I turned 63 recently. My secret to staying optimistic as you age towards your inevitable death? “The idea is to die young, but as late as humanly possible…” A noble aim, indeed…

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Learning from insects

Insect biotechnology as a means of exploiting biotechnology for the bioeconomy

With over a million documented species, insects are the most successful group of organisms from the perspective of biodiversity. In the course of their evolution, they have developed a giant arsenal of active ingredients and enzymes, which they use to defend themselves against enemies and disease ...

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Modular biofactories at the cellular level

A new chapter in the book of life for a sustainable bioeconomy

Despite his love for complex molecular architectures, this „dyed-in-the-wool“ bio-organic chemist has never embraced the conventional segregation of synthetic polymers and bio­logical macromolecules. All molecules are composed of atoms, after all. Why make an artificial distinction? Why not ...

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