US EditionGene-edited fungus tastes like meat and cuts protein’s climate impact by more than 50%
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A team of Chinese researchers used the CRISPR gene editing tool to modify a simple fungus, Fusarium venenatum, to make it a highly sustainable protein source. The result is a strain capable of producing 88% faster, using 44% less sugar and reducing the carbon impact by 60% compared to conventional production. This advance promises to decarbonize the food industry.
Scientists at Jiangnan University in China used a genetic editing technology to increase the efficiency of production of a coguilla, thus reducing its environmental impact to 61%, without adding foreign DNA. The genetically modified coguilla has meat taste and is easier to discern than its natural homologous, according to the work published in the journal "Trends in Biotechnology", published by the editor Cell Press, and announced on Thursday by…
A team of scientists from Jiangnan University in China managed to genetically modify an edible fungus to obtain a meat-like protein, more nutritious and with an environmental impact of up to 61% less. According to a note from Europa Press, the research, published in Cell Press's Trends in Biotechnology magazine, focuses on the genetic editing of a fungus using the CRISPR technique. READ ALSO: SCIENTIFICS REVEL THAT NINE PLANET EXISTENCE IN THE S…
Gene-edited fungus tastes like meat and cuts protein’s climate impact by more than 50%
The way the world grows protein is straining the planet. Raising animals for food covers close to 40 percent of all farmland, and it releases nearly 14.5 percent of global greenhouse gases. As populations grow and nations worry about long-term access to food, this system looks harder to sustain. Scientists are searching for options that protect the climate while still giving you nutritious food. One promising direction comes from fungi. A meat-l…
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