An illustration of yeast (Saccharomyces cerevisiae), which might be genetically modified to rework meals
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By enhancing the genomes of yeast, we will make bread with a stronger rise, potato chips that include fewer potential carcinogens and rice wine that tastes like bananas.
Yeasts have been utilized in meals manufacturing for millennia. The microorganisms direct the fermentation course of that’s necessary for winemaking, baking and brewing. Food scientists have remoted strains of yeast that work notably nicely for particular functions, however Yong-Su Jin on the University of Illinois Urbana-Champaign …
Source: www.newscientist.com