250524-Nishida-Noncutting-Yogurt (IMAGE)
Caption
By using their high-precision, high-efficiency gene editing technique, NISHIDA Keiji and his Kobe University team engineered a Lactobacillus strain that could produce yogurt with less than a tenth of a chemical that is associated with aggravating type 2 diabetes, making it safer to consume for people with the condition. Nishida says: “The bacteria we produced are not subject to regulations concerning genetically modified organisms when used as foods, supplements or medicines. We thus expect that they can be readily commercialized after appropriate safety confirmation.”
Credit
NISHIDA Keiji
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CC BY-NC-ND