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> the fungi that have accumulated multiple deleterious mutations in their genomes over years of vegetative propagation become virtually infertile If they've id
by pazimzadeh 3y ago
> the fungi that have accumulated multiple deleterious mutations in their genomes over years of vegetative propagation become virtually infertile
If they've identified the genes that led to the bacteria becoming infertile, then they should be able to reverse the genetic changes.
> “Genome editing is another form of selection. What we need today is the diversity provided by sexual reproduction between individuals with different genomes.”
That kind of reads like nonsense, or phobia of genetic engineering.
The only reason sexual reproduction would be required is if the original strains are not fit any more due to new selective pressures in the modern environment.
But then you run the risk of changing the properties (flavor) of cheese since it's constantly mutating. So your 2010 Brie might taste different than 2030 Brie from the same brand.
In research this was solved by making stocks of your strain once you're happy with it and freezing it at -80C so you can keep going back to it.
- flir 3y ago> But then you run the risk of changing the properties (flavor) of cheese since it's constantly mutating. So your 2010 Brie might taste different than 2030 Brie from the same brand. Hopefully, yes.
- h0l0cube 3y agoGod forbid something new and interesting might happen! Hopefully it isn't food poisoning though. History has shown that as soon as we learn the market optimizing mechanisms behind something, we find a way to make it boring (movie sequels, reboots, MCU anyone?) > Until the 1950s, Camemberts still had grey, green or in some cases orange-tinged moulds on their surface. But the industry was not fond of these colours, considering them unappealing, and staked everything on the albino strain of P. camemberti, which is completely white and moreover has a silky texture. Give me the orange camembert please.
- flir 3y ago> MCU anyone Visual paste. I've done a little bit of cheesemaking, and I think it's very unusual for an average human immune system to get poisoned by cheese. You very quickly know if something's gone wrong in the process. Same goes for clabber, cultured butter, yoghurt, kefir. In fact I'd say raw milk is the greater risk.
- beibeibei 3y ago[dead]