Kultiviertes Fleisch – von Rinderzellen zu biofabriziertem Fett
- Cultivated meat could transform the meat market by reducing animal suffering and resource use. As cultured fat is important to achieve the taste and texture of beef, approaches to culture and differentiate primary bovine cells under dynamic and antibiotic-free conditions are necessary. Our study established a single-step protocol, whereby spheroids successfully differentiate and were stable during 3D bioprinting in edible gellan gum. These can serve as building blocks for high-density cultured fat in a 3D system.
| Author of HS Reutlingen | Kluger, Petra; Albrecht, Franziska; Wollschläger, Jannis |
|---|---|
| URN: | urn:nbn:de:bsz:rt2-opus4-61612 |
| DOI: | https://doi.org/10.1007/s12268-025-2422-z |
| ISSN: | 0947-0867 |
| Published in: | BIOspektrum |
| Publisher: | Springer Nature |
| Place of publication: | Heidelberg |
| Document Type: | Journal article |
| Language: | German |
| Publication year: | 2025 |
| Volume: | 31 |
| Issue: | 2 |
| Page Number: | 3 |
| First Page: | 208 |
| Last Page: | 210 |
| DDC classes: | 540 Chemie |
| 570 Biowissenschaften, Biologie | |
| Open access?: | Ja |
| Licence (German): |  Creative Commons - CC BY - Namensnennung 4.0 International |
