Scientists at the University of Bristol are combining biology and chemistry to facilitate the production of new antibiotics.
This is vitally important, as resistance to antibiotics is very much on the rise. The Bristol team harnessed synthetic biology practices with chemistry and biology to make the breakthrough. It involves taking genes from a mushroom and rebuilding them into a useful fungus, Aspergillus oryzae, commonly used to make soy sauce.
“This is a classic case where nature has produced something really useful, but combining nature with chemistry through a synthetic biology approach we are able to make things even better,” said Professor Chris Willis, from the School of Chemistry.
And the fusion of biotech and chemistry will be a key theme at next year’s ACHEMA trade show in Germany. Innovators Magazine is the official publisher of the event’s Biotech for Chemistry partnership publication.
“Biotechnological processes complement chemical conversions, and biobased resources are chosen not only for sustainability reasons, but also for their superior performance,” say ACHEMA’s organisers.
Go to our special dedicated page to find out how to get involved with the official partnership edition.
ACHEMA 2018 will take place from 11 to 15 June 2018.
