An illustration of yeast (Saccharomyces cerevisiae), which may be genetically modified to transform meals
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By enhancing the genomes of yeast, we are able to make bread with a stronger rise, potato chips that comprise 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 vital for winemaking, baking and brewing. Food scientists have remoted strains of yeast that work notably effectively for particular purposes, however Yong-Su Jin on the University of Illinois Urbana-Champaign …