Water recycling and reuse are corner stones in the water management that may be compromised by the presence of pollutants. Among them, pharmaceuticals can overcome the standard water treatments and require sophisticated approaches to remove them. Sorption is an economically affordable alternative limited by the need of sorbents that exhibit sorption coefficient (Kd) higher than 500 L/kg to be useful in wastewater treatment plants (WWTPs). We report that th cross-linking of dextrin (Dx) with divinyl sulfone (DVS) in presence of 1 mmol or 5 mmol of ibuprofen (IBU) yields the insoluble polymers pDx1 and pDx5 with improved affinity for IBU, Kd higher than 600 L/kg for ciprofloxacin (CIP) and ofloxacin and an outstanding Kd higher than 4000 L/kg for erythromycin (ERY), when assayed against a cocktail of 6 drugs. The characterization of the polymers by XRPD, TGA and SEM reveals that both pDx1 and pDx5 share similar features, with an ERY Kd of 13 x 103 for pDx1 and 6.4 x 103 for pDx5. The facts that new affinities and improvements in Kd can be achieved by cross-linking Dx in presence of other molecules that promote a pre-organization, broaden the applications of DVS cross-linked polysaccharide as sustainable and eco-friendly sorbents.

The increasing demand for craft beer drives the search for novel ale yeast cultures from brew-ing-related wild environments. The focus of bioprospecting for craft cultures is to identify feral yeasts suitable to imprint unique sensorial attributes to the final product. Here, we integrated phylogenetic, genotypic, genetic, and metabolomic techniques to demonstrate that sour beer during aging in wooden barrel is a source of suitable craft ale yeast candidates. Differently from traditional lambic beer maturation phase, during aging of sour-matured production style beer, different biotypes of Saccharomyces cerevisiae dominated the cultivable in-house mycobiota, fol-lowed by Pichia membranifaciens, Brettanomyces bruxellensis, and Brettanomyces anomalus. In addi-tion, three putative S. cerevisiae x Saccharomyces uvarum hybrids were identified. S. cerevisiae feral strains sporulated, produced viable monosporic progenies, and have STA1 gene as well as the full-length promoter. During hopped wort fermentation four S. cerevisiae strains and the S. cere-visiae x S. uvarum hybrid WY213 overcame non-Saccharomyces strains in fermentative rate and ethanol production, except for P. membranifaciens WY122. This strain consumed maltose after a long lag phase, in contrast with the phenotypic profile descripted for the species. According to STA1+ genotype S. cerevisiae partially consumed dextrin, but no 4-vynil guaiacol was detected among VOCs, suggesting that these strains were phenolic off flavor-negative (POF-). In conclu-sion, the strains characterized here have relevant brewing properties and are exploitable as in-digenous craft beer starters.