Engineered yeast breaks new record: a genome with over 50% synthetic DNA

Comments

• Viking_Hippie@lemmy.world ⁨1⁩ ⁨year⁩ ago

  Finally some yeast news that aren’t about baking or home brewing! #YeastGang

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  • spudwart@spudwart.com ⁨1⁩ ⁨year⁩ ago

    But before the important part of the article, here’s a 3-5 paragraph autobiography about how this recipe saved my grandmother’s life from an inter-dimensional yeast thief.

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• Sanyanov@lemmy.world ⁨1⁩ ⁨year⁩ ago

  That’s an impressive feat, especially considering the complexity and differences of yeast DNA encoding compared to more researched bacteria.

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• swiftcasty@kbin.social ⁨1⁩ ⁨year⁩ ago

  Now please create one that’s designed to eat carbon dioxide

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  • BastingChemina@slrpnk.net ⁨1⁩ ⁨year⁩ ago

    It already exist and already in use.

    There is specialized plastids that can use solar energy to turn co2 into a high resistant carbon based composite material that can be used to replace steel and concrete in construction. This composite is also an nicer and more durable alternative to all kind of plastics.

    The process is called photosynthesis and the material is commonly known as “wood”.

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    • BearOfaTime@lemm.ee ⁨11⁩ ⁨months⁩ ago

      Dammit dad, you had me in the first quarter

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    • MonkderZweite@feddit.ch ⁨11⁩ ⁨months⁩ ago

      But honestly, creating cells to create high quality carbon/graphene structures for computing, space elevator, sounds pretty interesting.

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    • prole@sh.itjust.works ⁨11⁩ ⁨months⁩ ago

      Boooo

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  • Generic_Handel@kbin.social ⁨1⁩ ⁨year⁩ ago

    Replacing cows with yeasts that produce whey and casein (the 2 proteins in milk) is already underway. That could go along way to reducing methane and carbon dioxide.

    https://phys.org/news/2021-01-yeast-cow.html

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    • barsoap@lemm.ee ⁨1⁩ ⁨year⁩ ago

      Imagindairy’s milk and cheese products will actually be much healthier than milk that comes from animals, since it will not contain cholesterol, lactose, or somatic cells.

      Oh ffs. Blood cholesterol is a red herring, more or less of the “dead fire fighters found at conflagration, let’s blame them for it” type, additionally nutritional cholesterol has no impact on blood cholesterol. Lactose well your gut might not care for it but mine is totally fine with it and it’s a sugar, it contributes massively to taste and aroma – most lactose-free milk is produced by “pre-digesting” it by adding lactase making it sweeter as broken up lactose, glucose+galactose are, well, sweeter. If you just use saccharose instead or such you won’t get actual milk taste. Not having random cow cells in there well why not if nothing else it’s going to make things more shelf-stable.

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