Using CRISPR gene editing technology, researchers from Jiangnan University in China took a fungus that is already used as a ...
Bettongs have a talent for opening extremely hard seeds, demonstrating how biology adapts to extreme tasks, even in tiny ...
Scientists used CRISPR to boost the efficiency and digestibility of a fungus already known for its meatlike qualities. The ...
ZME Science on MSN
This “CRISPR Fungi” Is Sustainable, Packed with Protein and Could Become the Ultimate Superfood
A breakthrough study has just supercharged Fusarium venenatum (the fungus used in mycoprotein products like Quorn), turning ...
In a new study published in Trends in Biotechnology, researchers used a gene-editing technology called CRISPR to increase a ...
News-Medical.Net on MSN
CRISPR-edited fungus boosts protein production and cuts environmental impact
In a new study publishing November 19 in the Cell Press journal Trends in Biotechnology, researchers used a gene-editing ...
British biologist Merlin Sheldrake—renowned for his scientifically rigorous and lyrical explorations of fungal networks and ...
As some lawmakers press U.S. universities to curtail ties with China, a postdoctoral student’s prosecution raises questions ...
Welcome back to Birdbrained Science! After discussing odd animal-derived substances last week (for now), we’re going back to natural phenomena for this edition.
Native Australian animals range from high-hopping kangaroos to fast-running emus—but clever little bettongs also have a ...
CRISPR has turned a simple fungus into a fast-growing, meat-like protein source with impressively low environmental impact.
Interesting Engineering on MSN
Scientists gene-edit fungus into protein packed, meat-like food using 70% less land
In this work, the gene-editing of Fusarium venenatum — a common mycoprotein source — was achieved without introducing any ...
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