How a living material of cheese fungi sandwiched between plastic sheets works.
The crusty rind of cheeses like Camembert provide more than texture: they are miniature fortress walls, made of fungus, that protect the cheese’s creamy insides from bacterial invasions. Now, taking inspiration from this delicious snack, chemical engineers at ETH Zurich in Switzerland have shown that such a fungus can be enclosed in porous plastic and will digest spills, with implications for creating antibacterial surfaces from living material.
The team sandwiched a layer of Penicillium roqueforti—from, you guessed it, Roquefort cheese—between a plastic base and a top sheet of plastic with nanoscale pores that allowed gas and liquids to move through, but did not allow the fungus to spread. Then, they mimicked a kitchen spill by pouring sugary broth on the surface and watched as, over the course of two weeks, the captive fungus gradually consumed the entire spill, leaving the surface clean. As shown in the figure above, the fungi can go dormant when there is no food around, so if one had a countertop of such a material, you wouldn’t need to keep spilling sugar on it to keep the fungi happy. Read More
What’s the News: Engineers and patients dream of mechanical prosthetic limbs that can talk and listen to the brain, moving in response to thought and sending back sensory information. For that dream to become reality, electrodes from the prosthetic have to connect with nearby nerve cells—a tricky proposition, given that nerve cells in an amputated limb won’t grow without proper structural support. A new tubular scaffold, described in detail by Technology Review, has tiny grooves that fit bundles of nerve cells, which could provide the support nerves need to interface with a mechanical limb better than current designs.