The Gold Standard: Settling, Filtration/Flocculation, Chemical Sterilisation (chlorine-based) and Boiling. Water filtration can be achieved with Xylem water filters, sustainably and without expensi…

In multicellular systems, engineering-controlled cell–cell adhesion and metabolic interdependence are vital for developing complex functionalities. This study introduces a yeast synthetic toolbox for modular cell–cell adhesion and cocultures, aiming to overcome the limitations of existing approaches that lack genetic specificity and control. First, a model yeast strain 007Δ is created with seven main flocculation and agglutination genes removed, providing a clean background for synthetic adhesion systems. Then, three distinct adhesion pair systems—Strategy 1, Strategy 2.1 and Strategy 2.2—are established involving yeast flocculation and agglutination proteins and yeast surface display systems. In addition, a quantitative assessment is conducted on the adhesive specificity and strength, alongside the capability of synthetic adhesion to generate patterns. Finally, we successfully demonstrate enhanced bioproduction of the high-value food antioxidant, resveratrol, utilizing synthetic cocul

Malt-induced premature yeast flocculation (PYF) is an intermittent malt-quality problem, which represents a major risk to the brewing process. Although the mechanism of PYF is not fully understood,...

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Warum manche Hefen schnell sedimentieren und andere das Bier lange trüb lassen In den bisherigen Folgen unserer Hefe-Serie haben wir uns vor allem mit der Frage beschäftigt, wie Hefe arbeitet und wie sie das Aroma des Bieres beeinflusst. Wir wissen inzwischen: Hefe vergärt Zucker zu Alkohol und CO₂. Gleichzeitig entstehen zahlreiche weitere Stoffwechselprodukte, die das Bier prägen. Wir wissen auch, dass Hefestämme sich unter anderem unterscheiden durch:

Dry Yeast, Liquid Yeast, Starter und die Frage nach der richtigen Hefemenge In den vergangenen Folgen unserer Hefe-Serie haben wir uns Schritt für Schritt an die eigentliche Hefewahl herangearbeitet. Wir wissen inzwischen, dass verschiedene Hefestämme unterschiedliche Eigenschaften besitzen: Attenuation Flocculation Temperaturbereich Esterbildung Phenolbildung Alkoholtoleranz Damit stellt sich für den Hobbybrauer eine sehr praktische Frage: Soll ich Trockenhefe oder Flüssighefe verwenden?

The widespread presence of microplastics (MPs) in aquatic ecosystems raises concerns for ecological sustainability and human health. This study explores a cost-effective and operationally simple coagu...

Major textile wastewater treatment technologies, including physicochemical (adsorption, membrane filtration, coagulation–flocculation, advanced oxidation), biological (algal–bacterial systems, fungal...