Carrageenan – it sounds exotic, but for many people, it’s already a part of everyday life. In yogurt, ice cream, or toothpaste, carrageenan helps ensure the right consistency and stability. The plant-based gelling and thickening agent is commonly used in foods as additive E 407 and is approved without quantity restrictions. The substance comes from red algae and consists of long sugar chains with many so-called sulfate groups. These very sulfations make carrageenan both intriguing and complex.
A guide to algae cultivation
The green alga Chlamydomonas reinhardtii is a well-known model organism, especially in molecular biology. Here, the unicellular organism is used to research photosynthesis in living cells, metabolism and protein transport. The alga is also becoming increasingly important as a biofactory for the production of hydrogen. However, the cultivation of C. Chlamydomonas in the laboratory has its pitfalls.