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Genetic modification of baker’s yeast to produce bio-ethanol more efficiently

bakers yeast are genetically modified

With the soaring oil prices across the world and increasing concerns for rising global warming, caused by green house gas emissions as led the world to search for alternative energy sources at commercial scales.

Concerned, perhaps on these lines, the Delft University of Technology researchers have produced the environmentally-friendly fuel bio-ethanol much more efficiently than the prevailing procedures.

Till date, the complex sugar mixture making up the leftovers could not be efficiently converted into ethanol by the baker’s yeast. But, Delft University of Technology has recently found a solution to this. It genetically modified the baker’s yeast by inserting a gene (derived from a fungus that is found in elephant faeces) into it. This allows conversion of an important sugar type — xylose into ethanol. This makes the bio-ethanol production from leftover material supplies possible and that too efficiently.

Via; Physorg

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