Discover the world of bacteria: Innovative exhibition in Cottbus!

Discover the world of bacteria: Innovative exhibition in Cottbus!

On July 5, 2025, the exhibition “Bacteriopolis” will take place in Cottbus and Senftenberg, which deals with the fascinating world of microbes. This unique traveling exhibition was designed by the Technical University of Dresden and is coordinated by the Chair of General Microbiology. The venue in Cottbus is the forum in front of the central lecture hall building, while in Senftenberg building 4 next to the cafeteria is used. The exhibition will be open to students, school classes and groups from 8:30 a.m. to 2 p.m. Registration is required at studienorientation(at)b-tu.de.

In the afternoon from 2 p.m. to 3 p.m. the exhibition is open to anyone interested without prior registration. The goal of “Bacteriopolis” is to explore the diversity and central importance of bacteria to our world. Interactive stations offer visitors the opportunity to immerse themselves in the microscopic world. Topics include the microalgae spirulina, considered a superfood, and kefir, highlighted as a microbial ecosystem. The influence of bacteria on nutrition, health and modern technologies is also discussed.

Interactive experiences and the microbe of the year

A highlight of the exhibition is the presentation of the “Microbe of the Year”. This highlights the relevance of microbes in our daily lives and their potential benefits. The possible uses of a repurposed shipping container create an interactive experience for visitors of all ages. This creative implementation promotes understanding of the often hidden but essential role of microbes.

Among the topics, special emphasis is placed on kefir, a traditional drink made by fermenting milk with the participation of lactic acid bacteria and yeast. Kefir has many health benefits, including supporting cholesterol metabolism, inhibiting ACE, antimicrobial properties, tumor inhibition, wound healing and modulating the immune system. It has been consumed for centuries, primarily in Caucasian communities, and is typically made from cow's milk, but can also be obtained from goat, sheep, buffalo or soy milk.

Health Benefits of Kefir

Kefir contains a variety of microbes, including important bacterial species such as Lactobacillus, Lactococcus, Streptococcus and Leuconostoc. The health benefits of kefir are well documented. Studies show that products containing kefir can help reduce cholesterol levels and that some yeast strains such as K. marxianus have high cholesterol acceptance rates. These secret helpers in everyday life support the growth of beneficial intestinal microbes and reduce harmful bacteria, potentially leading to the exclusion of pathogens.

In addition, kefir has antitumor properties that have been proven in animal studies. The wound-healing ability of kefir was also observed, with healing rates in treated wounds being faster than in control groups. It shows immunomodulatory effects that can increase immune responses and counteract allergic reactions.

The diverse usability of kefir and other fermented foods is also influenced by the historical context of food fermentation. These processes have developed over thousands of years and are based on the activity of microorganisms that store food, make it safer and taste more appealing. Today it is clear that fermentation is not only a preservation process, but also brings numerous nutritional benefits.

To put it simply, the “Bacteriopolis” exhibition not only promotes education and research, but also raises awareness of the role of microbes in our diet and health. The combination of practical experience and scientific knowledge makes this event a valuable contribution to promoting understanding of the microworld that surrounds us. The interactive nature of the exhibition and the diverse topics promise an exciting experience that will certainly be remembered for a long time.