»Tales of the Tiny« – Secrets Preserved

For approximately 3.5 billion years, bacteria have inhabited nearly every environment on Earth — from deep-sea hydrothermal vents to polar ice. Their extraordinary adaptability reflects a remarkable form of “cellular intelligence” and an immense biotechnological potential.
For a long time, microorganisms were primarily perceived as threats. This perspective changed fundamentally with the accidental discovery of penicillin by Alexander Fleming, revealing that microbes can also be powerful allies. This breakthrough sparked global efforts to systematically collect and study microbial resources — leading to the establishment of major biobanks worldwide.

At Fraunhofer IME, we currently preserve more than 130,000 bacterial strains in cryogenic storage. Each strain represents a potential key to novel natural products, innovative active compounds, and sustainable biotechnological solutions.
Through »Tales of the Tiny«, we invite you to explore:

• Which natural products are produced by our microorganisms?
• Which applications are already shaping industries today?
• And what untapped innovation potential lies ahead — for pharmaceuticals, agriculture, environmental technologies, and industrial biotechnology?

Join us on this journey into the invisible world — and discover with us the solutions of tomorrow!

Same white coat. Very different careers. 

When Penicillium was named “Microbe of the Year 2026” by the Vereinigung für Allgemeine und Angewandte Mikrobiologie (VAAM), it was a reminder that this genus is far more than the source of antibiotics. 
In our biobank, we preserve over 1000 strains representing 265 species of Penicillium. Even within this small snapshot, one striking observation stands out: many strains look remarkably similar, white, fluffy colonies with the characteristic brush-like structures, yet their functions can differ profoundly. Our oldest isolate, dating back to 1940, is a Penicillium notatum, the species from which Sir Alexander Fleming first isolated penicillin. Starting with a random observation - and the right conclusion - this fungus sparked a medical revolution. 

In principle, the laboratory and the kitchen share more than one might think; A dedicated workbench with specific tools, precisely measured ingredients or chemicals, and selected microorganisms that drive transformation. Penicillium nalgiovense is widely used in dry-fermented sausages, where selected strains support surface maturation and contribute to the development of texture and aroma. Likewise, Penicillium camemberti and Penicillium roqueforti shape the distinctive character of soft and blue cheeses. In these contexts, Penicillium is not a contaminant but a carefully selected partner in food production. 

Yet even within similar white colonies, new functional paths emerge.
Our collection also includes a Penicillium strain that exhibits a very different trait. Under solid cultivation conditions, the strain produces a microbial substance known as a resorcinol. As part of the BMBF-funded MbioShrimp project, we are exploring its potential to inhibit tyrosinase, an enzyme that triggers browning in shrimp, much like the browning of a sliced apple. Browning is currently often controlled using sulfites, which are increasingly questioned due to possible intolerances. Developing safe, bio-based tyrosinase inhibitors could help reduce the use of sulfites and improve post-harvest preservation. 

From antibiotic discovery to traditional fermentation and emerging strategies for sustainable food systems, Penicillium demonstrates how microbial diversity connects laboratory innovation with everyday life.