WEBVTT 00:00:00.000 --> 00:00:06.000 Hello Mr. Dr. Peters, please introduce yourself in two or three sentences. 00:00:06.000 --> 00:00:09.000 What is your personal background? 00:00:09.000 --> 00:00:15.000 Yes, my name is Dr. Peters and I am a biologist. 00:00:15.000 --> 00:00:20.000 So I am a full-blown biologist, but because of the activity at Enemer 00:00:20.000 --> 00:00:28.000 I slipped into biotechnology and also because of my family background. 00:00:28.000 --> 00:00:37.000 I am a farmer and I have always been interested in the practical application of biology. 00:00:37.000 --> 00:00:43.000 And that doesn't go away when I look back at the time at Enemer. 00:00:43.000 --> 00:00:51.000 And also the time before the studies, it was always about making something meaningful out of it. 00:00:51.000 --> 00:00:53.000 It was never pure research. 00:00:53.000 --> 00:00:58.000 So it was basically a practical approach. 00:00:58.000 --> 00:01:01.000 Yes, exactly, I always had a practical approach. 00:01:01.000 --> 00:01:09.000 We founded the company Enemer in 1997 from the University of Kiel. 00:01:09.000 --> 00:01:14.000 There was a working group that dealt with the production of nematodes. 00:01:14.000 --> 00:01:23.000 So the name Enemer was also used for entomopathogenic nematodes, that is, nematodes that kill insects. 00:01:23.000 --> 00:01:28.000 And that was the core topic that we dealt with as a company. 00:01:28.000 --> 00:01:37.000 We are currently producing these nematodes as one of the three largest producers in the world. 00:01:37.000 --> 00:01:46.000 And we have growth rates of 10 to 15 percent per year, because it is a biological process 00:01:46.000 --> 00:01:54.000 that works very well and is also relatively inexpensive and can replace chemical processes. 00:01:54.000 --> 00:01:59.000 And since we produce these nematodes in bioreactors, we have already said from the beginning 00:01:59.000 --> 00:02:06.000 that we have to produce the nematodes at certain times, but we have empty times. 00:02:06.000 --> 00:02:11.000 That means we can use these bioreactors for other microorganisms and were therefore always open 00:02:11.000 --> 00:02:20.000 to new ideas that either come from the area of biological plant protection or from other areas. 00:02:20.000 --> 00:02:23.000 So we were always open to anything. 00:02:23.000 --> 00:02:31.000 So you can say that the focus of Enemer is basically biological problem solutions. 00:02:31.000 --> 00:02:41.000 In any case, we are not a company that knows its way chemically or could offer chemical solutions. 00:02:41.000 --> 00:02:54.000 On the contrary, we are actually a fundamental building block in the replacement of chemical substances in plant protection. 00:02:54.000 --> 00:03:00.000 Not only with the nematodes, but also simply because we have built up such a large capacity in the meantime 00:03:00.000 --> 00:03:06.000 so that we can develop new microbiological products for plant protection for many companies 00:03:06.000 --> 00:03:09.000 and are a partner in order to produce them. 00:03:09.000 --> 00:03:17.000 That is actually our main mission, that we want to contribute to this change 00:03:17.000 --> 00:03:21.000 from chemical plant protection to biological plant protection. 00:03:21.000 --> 00:03:34.000 How would you say from the gut feeling is the relationship between actual development and production of new products/production of existing products? 00:03:34.000 --> 00:03:47.000 If you look at it from a financial point of view, it is about 10% of the revenue that we invest in research. 00:03:47.000 --> 00:03:52.000 But it is relatively efficiently invested money. 00:03:52.000 --> 00:03:59.000 That means we get to the point where we produce a new product every one or two years. 00:03:59.000 --> 00:04:02.000 So almost every year something new is added. 00:04:02.000 --> 00:04:07.000 Now we have already thrown the keyword "new products" at me. 00:04:07.000 --> 00:04:12.000 There was a time when Harald Meyer came to you. 00:04:12.000 --> 00:04:15.000 Do you still remember what the framework conditions were? 00:04:15.000 --> 00:04:21.000 Yes, I still remember quite well, because companies are always calling. 00:04:21.000 --> 00:04:24.000 Some of them you know, some of them you don't. 00:04:24.000 --> 00:04:27.000 And some of them are pretty strange crosses. 00:04:27.000 --> 00:04:30.000 You know right away on the phone that it's not worth it. 00:04:30.000 --> 00:04:33.000 That's a pretty crazy idea. 00:04:33.000 --> 00:04:35.000 That wasn't quite the case here. 00:04:35.000 --> 00:04:43.000 We thought we had heard something about it, that you can use microorganisms to clean waste. 00:04:43.000 --> 00:04:47.000 And we thought, let's hear about it. 00:04:47.000 --> 00:04:54.000 As a result, this has developed into a fairly fruitful cooperation. 00:04:54.000 --> 00:05:00.000 You never know before, but we are usually very open to a first conversation. 00:05:00.000 --> 00:05:05.000 Then tell us, Liebhausan has also developed over time. 00:05:05.000 --> 00:05:09.000 What was the status quo like you started? 00:05:09.000 --> 00:05:11.000 What was the challenge then? 00:05:11.000 --> 00:05:14.000 What was the product you were working with at the time? 00:05:14.000 --> 00:05:19.000 So when we started or when we were involved, 00:05:19.000 --> 00:05:25.000 first of all, it was about a bacterium that was to be produced. 00:05:25.000 --> 00:05:31.000 The bacterium produces lipases and splits fat. 00:05:31.000 --> 00:05:34.000 But it turned out pretty quickly. 00:05:34.000 --> 00:05:44.000 That's why Mr. Mayer tested it and found that there was actually no bacterium in the product 00:05:44.000 --> 00:05:47.000 that was produced at the time. 00:05:47.000 --> 00:05:50.000 And that it was instead a fungus. 00:05:50.000 --> 00:05:53.000 But it worked very well. 00:05:53.000 --> 00:05:59.000 And that's when I became aware of it and thought, that's actually something new. 00:05:59.000 --> 00:06:04.000 And it is interesting to continue to pursue this. 00:06:04.000 --> 00:06:11.000 Because it is a lucky case that is partly based on ignorance. 00:06:11.000 --> 00:06:16.000 But as it often is, ignorance paired with a certain curiosity 00:06:16.000 --> 00:06:21.000 often leads to something very, very interesting to be discovered. 00:06:21.000 --> 00:06:25.000 So if it had been a microbiological company, 00:06:25.000 --> 00:06:31.000 they would probably have worked so cleanly that it would not have come to a contamination. 00:06:31.000 --> 00:06:33.000 That's how it came to the contamination. 00:06:33.000 --> 00:06:38.000 But the contamination itself was the sixth in the lottery in a way. 00:06:38.000 --> 00:06:39.000 I didn't know that. 00:06:39.000 --> 00:06:46.000 That actually means that the samples you got from lipases, 00:06:46.000 --> 00:06:50.000 as they were back then, the microbacterial samples, 00:06:50.000 --> 00:06:52.000 they took them apart and found out, 00:06:52.000 --> 00:06:55.000 okay, these are not the micro-bacterias that do the main job, 00:06:55.000 --> 00:06:58.000 but it is basically polluted by a fungus trace. 00:06:58.000 --> 00:06:59.000 Yes, we saw it. 00:06:59.000 --> 00:07:01.000 And Mayer then saw it too. 00:07:01.000 --> 00:07:09.000 He sent it away to a company that examines professional transparency samples. 00:07:09.000 --> 00:07:13.000 And then they said, Meier, that's something really interesting that you have there. 00:07:13.000 --> 00:07:17.000 And then I also took a closer look when we had the name of this germ. 00:07:17.000 --> 00:07:20.000 And said, yes, that is indeed a very interesting germ. 00:07:20.000 --> 00:07:24.000 Because in any case it is completely harmless. 00:07:24.000 --> 00:07:28.000 It is also used in food technology, the same way. 00:07:28.000 --> 00:07:32.000 At the same time, it is a germ that separates excellent fat. 00:07:32.000 --> 00:07:40.000 And in addition, it is also relatively easy to produce in artificial media. 00:07:40.000 --> 00:07:47.000 And everything else has resulted in the development that it is still relatively sustainable. 00:07:47.000 --> 00:07:53.000 We have noticed that over time, that it can be done for a long time 00:07:53.000 --> 00:08:00.000 and with relatively representative effort. 00:08:00.000 --> 00:08:05.000 That was another plus point of this product. 00:08:05.000 --> 00:08:10.000 What is the challenge in the production of the germ? 00:08:10.000 --> 00:08:15.000 The challenge is actually that we had to switch 00:08:15.000 --> 00:08:20.000 from bacterial production, which usually grows much faster than fungi, 00:08:20.000 --> 00:08:22.000 to a fungus production. 00:08:22.000 --> 00:08:25.000 That means we had to adapt something. 00:08:25.000 --> 00:08:30.000 We had to adjust the nutrient medium, adjust the temperature conditions, 00:08:30.000 --> 00:08:36.000 so that we could produce this fungus in a large amount in a short time. 00:08:36.000 --> 00:08:42.000 The medium that we got at the beginning, 00:08:42.000 --> 00:08:47.000 from LipoBug, was of course cut into the bacterium. 00:08:47.000 --> 00:08:51.000 And then we first had to do optimization work 00:08:51.000 --> 00:08:54.000 to optimize this for the fungus. 00:08:54.000 --> 00:08:58.000 Where are the strengths of the fungus as it is today? 00:08:58.000 --> 00:09:05.000 The fact that it is a fungus and not a bacterium has different advantages. 00:09:05.000 --> 00:09:14.000 On the one hand, there are often antibiotics in the waste water. 00:09:14.000 --> 00:09:21.000 And the antibiotics, as the name suggests, suppress bacteria growth. 00:09:21.000 --> 00:09:27.000 Fungi, on the other hand, are completely immune to antibiotics. 00:09:27.000 --> 00:09:29.000 That is a big advantage. 00:09:29.000 --> 00:09:36.000 And another advantage is that these fungi 00:09:36.000 --> 00:09:42.000 are generally classified as less harmful than bacteria, 00:09:42.000 --> 00:09:47.000 when it comes to the entire microbial community in the chlorophyll, 00:09:47.000 --> 00:09:49.000 in the biological chlorophyll level. 00:09:49.000 --> 00:09:53.000 The fungi are there simply because they grow a little slower, 00:09:53.000 --> 00:10:00.000 they are less able to balance each other than when certain bacteria are added. 00:10:00.000 --> 00:10:04.000 What are the technical framework data of LipoBug? 00:10:04.000 --> 00:10:06.000 Where can I use it? 00:10:06.000 --> 00:10:09.000 In what temperature areas? 00:10:09.000 --> 00:10:12.000 How does the water quality have to be? 00:10:12.000 --> 00:10:14.000 What does it look like? 00:10:14.000 --> 00:10:18.000 The temperature area is an important point. 00:10:18.000 --> 00:10:21.000 LipoBug is next to a germ. 00:10:21.000 --> 00:10:29.000 And if the temperatures rise over a longer time, over 50-60 degrees, 00:10:29.000 --> 00:10:33.000 then you kill this germ and it can no longer multiply in the process. 00:10:33.000 --> 00:10:38.000 The enzymes themselves are still capable of working, 00:10:38.000 --> 00:10:41.000 but they just can't be reproduced. 00:10:41.000 --> 00:10:44.000 And that's actually the principle of LipoBug. 00:10:44.000 --> 00:10:47.000 So temperatures possibly below 60 degrees. 00:10:47.000 --> 00:10:57.000 Then it is important that the water does not contain strong antifungal substances. 00:10:57.000 --> 00:11:00.000 As I said, antibiotics are not a problem now, 00:11:00.000 --> 00:11:08.000 but often the disinfectants have a wide effect. 00:11:08.000 --> 00:11:12.000 That means that it is sometimes chlorophyll or pericelic acid. 00:11:12.000 --> 00:11:16.000 And these substances would also kill the fungus. 00:11:16.000 --> 00:11:21.000 That means that if you decide for the biology and the biology works, 00:11:21.000 --> 00:11:25.000 you should make sure that you do not kill the biological substances. 00:11:25.000 --> 00:11:34.000 In many cases, a mixture of chemical and biological measures is not possible. 00:11:34.000 --> 00:11:42.000 Are there any safety-relevant things with production, transport, storage, use? 00:11:42.000 --> 00:11:45.000 Or is it actually something that you just ... 00:11:45.000 --> 00:11:51.000 In the end, there are no safety-relevant concerns. 00:11:51.000 --> 00:11:56.000 As I said, the whole thing is an organism that is also used in food technology. 00:11:56.000 --> 00:11:59.000 There are many cheeses, for example. 00:11:59.000 --> 00:12:06.000 It is also actually brought up specifically to make common beer sustainable, for example. 00:12:06.000 --> 00:12:18.000 Therefore, it is a completely harmless germ and there are no chemicals in the product. 00:12:18.000 --> 00:12:23.000 The whole food media are ultimately organic. 00:12:23.000 --> 00:12:28.000 It is soy, oil, yeast extract. 00:12:28.000 --> 00:12:33.000 Therefore, there are no concerns in the use, 00:12:33.000 --> 00:12:42.000 neither for the user nor for those who might see the waste at the sewer. 00:12:42.000 --> 00:12:47.000 Or for someone who uses it in the kitchen and puts it in the drain. 00:12:47.000 --> 00:12:50.000 So it is completely out of the question. 00:12:50.000 --> 00:12:56.000 At the moment, the focus is on waste water. 00:12:56.000 --> 00:13:01.000 What would you say, what areas are still being offered? 00:13:01.000 --> 00:13:11.000 Well, waste water is defined as the waste water that falls into the sewer system. 00:13:11.000 --> 00:13:14.000 But in the end, the waste water of course falls earlier, 00:13:14.000 --> 00:13:18.000 somewhere where liquid is poured into a drain with fat. 00:13:18.000 --> 00:13:22.000 And these are often large or small kitchens. 00:13:22.000 --> 00:13:29.000 Ideally, lipasanF® would actually already be used at this point, 00:13:29.000 --> 00:13:37.000 because then all the lines from the kitchens to the sewer itself would be kept clean, 00:13:37.000 --> 00:13:39.000 there would be less waiting. 00:13:39.000 --> 00:13:45.000 And lipasanF® would then also do its work in the sewer itself. 00:13:45.000 --> 00:13:52.000 So in an ideal world, at some point the sewer would no longer have any problems, 00:13:52.000 --> 00:13:57.000 because all running rivers would already be treated with lipasanF®. 00:13:57.000 --> 00:14:02.000 But at the moment, we have started with the kitchens, 00:14:02.000 --> 00:14:07.000 with the marketing, and now we can roll it up backwards.