Projects concerning microbe research

HUMUS sapiens: open soil research

Research on the secret ingredients that make plants happy. Let´s explore what is going on in the ground beneath our feet. Let´s dig deeper together.

To the «HUMUS sapiens» project page

In cooperation with the »Global Hackteria Network« and »Gasthaus: Fermentation and Bacteria«, we have been running a crowdfunding campaign to kick-start collaborative research projects on the topic of soil ecology. With an open and interdisciplinary approach, we want to develop new strategies and tools for soil studies and catalyse further research by sharing all our results.

More Information:

If you need more information or would like to sign up for the next event, please write to humus@mikrobiomik.org

Interactive learning environment

We are currently developing an exploratory learning platform for microbiology with the aim to reach all levels of education – from children to scholars.

By providing pictures, videos, animations, graphics and comics in addition to traditional text, the users can discover the microbial world according to their own individual preferences.

The developer team consists of biologists, artists, programmers, a gamification expert and a user experience designer.

If interested, please write to platform@mikrobiomik.org

Phage Academy

Have you ever heard of Bacteriophages ?
Do you want to learn more about these tiny viruses?

Wherever there are bacteria (almost everywhere) there are also bacteriophages or phages for short. Phageín means "eat" in ancient Greek, and these viruses attack only bacteria, so they are often referred to as bacterial eaters.

We already developed a 3-day phage hunting workshop for everyone interested in the biology of bacteriophages and phage therapy.

If interested, please write to phage@mikrobiomik.org

Fermentation

Fermentation is the conversion of organic matter by microorganisms. It is frequently used for food production and preservation: beer, wine, yogurt, cheese and sauerkraut are particularly well-known. But also tea, cocoa, coffee and tobacco are refined by microbes and this is what makes them really tasty. Also, there are thousands of other recipes and regional variations from sourdough to kimchi, kefir, kombucha and even fermented fish.
For industrial production, microorganisms are being used on an ever-larger scale: After the breweries, manufacturers of biogas and ethanol as fuel are probably the largest fermentation industry. But also basic chemicals and medicines are increasingly being produced by bacteria and yeasts.

For us, fermentation is first and foremost a very direct and tasty way to get closer to microbial life... Thats why we want to give our little friends a nice home - in various jars as well as in our bellies.

If interested, please write to fermentation@mikrobiomik.org

Microscopy

A microscope allows you to visually dive into the microbial world. Because ‘seeing is believing’, microscopy was also the main catalyst for the establishment of microbiology as a scientific discipline.

The wikipedia-timeline of microscope technology starts 700 BCE and ends 1991 – which is a bit strange as there have been many important advances since then, e.g. fluorescence and laser microscopy.
Someone should fix this ;)

This article gives a nice overview of the different techniques.

mikroBIOMIK will have a strong focus on microscopy. If interested, please write to microscopy@mikrobiomik.org