In biotechnology, many substances are extracted from microorganisms that function as living cell factories. In order to cultivate such organisms as efficiently as possible, especially on an industrial scale, oftentimes numerous and tedious tests are necessary. As part of a collaborative research project, Ralf Pörtner at the Hamburg University of Technology together with colleagues from industry and research has developed a digital tool for the optimization of biotechnological processes.
Dandelion inulin crystallizes in foods
Dandelion is much more than a common flower - dandelion rubber is already used to make car tires. Moreover, a molecule from the dandelion root, inulin, is also added to many foods, for example as a low-calorie fat substitute. However, it is not an equivalent substitute, because yoghurt with inulin has a different texture and thus leaves a different feeling on the tongue. Scientists at the Max Planck Institute for Polymer Research (MPI-P) in Mainz have therefore investigated the physical properties of various inulin preparations.