I need to provide a response to the following question. Could you please assist?
Provide research on gene splicing, a DNA technology that bio-engineers can use to create organisms with traits never before seen in nature (herbicide-resistant crops, mice with fluorescent organs, yeast cells that smell like wintergreen, etc.). What are the benefits and dangers of these technologies?
Title : Genetically Modified Yeast
The yeast Saccharomyces spp. is known to be the best microorganism for fermenting sugars to ethanol. Saccharomyces spp. has been used to ferment glucose-based agricultural biomass to ethanol. Agricultural biomass that includes agricultural residues, paper wastes, and wood chips, is an inexpensive, renewable available source of sugars for fermentation to ethanol (liquid fuel) for transportation. (1) Unfortunately, the yeast Saccharomyces spp. and Saccharomyces cerevisiae have been found incapable of fermenting sugars derived from agricultural biomass. (1) The reason for this is that the agricultural biomass contain two major fermentable sugars, glucose and xylose. Both Sacchacharomyces spp. and Sacchromyces cerevisiae are unable to ferment xylose to ethanol and cannot use it for aerobic growth. The metabolism of xylose to ethanol is very important for the large scale commercial production of ethanol from agricultural wastes and products. (1)
In order for yeast to ferment xylose, they must have xylose reductase (XR) enzyme to convert xylose to xylitol. They also must have xylitol dehydrogenase (XDH) to convert xylitol to xylulose. The subtrate xylulose is converted to xylulose ...
The research on gene splicing is provided. The benefits and dangers of these technologies are provided.