Psychrophiles for all
What can bread, tub of ice cream and a box of washing powder have in common? The answer can be found in their composition: these three products use enzymes originating from psychrophiles. That is to say, organisms that can thrive at very low temperatures. For several years now, they have been the subject of in-depth research owing to their numerous properties and their vast field of application. Georges Feller, head of the Laboratory of Biochemistry (Centre for Protein Engineering) at ULg, has just published an article (1) in which he provides a list of the latest advances in the subject. Whether they are used in our mass consumer products or in fundamental research, psychrophiles are far more present than we might imagine.
(1) Georges Feller et Rosa Margesin, « Polar microorganisms and biotechnology » in Polar Microbiology: Life in a deep freeze, Washington, ASM Press, 2012.