Blasting Yeast with UV Light
chillphysicsenjoyer.substack.com
chillphysicsenjoyer.substack.com
They’d mutate the s out of these Bacteria, in smart calculated ways. A basepair here, a gene there. When they hit a jack pot. They’d document the mutations, throw the engineered strain out and start blasting them with UV. Afterwards you just scan for the same mutations and voila, now it’s classical strain enhancement!
Same was done for yeast for all kinds of food applications.
There is something to be said for it because you never need antibiotic resistance for selection that way. But you also don’t really know what you are doing and you could edit the resistance genes out. Anyway, this was >20 years ago. Maybe they do it differently now.
For anyone else wondering, I learned that in order to naturally create bacteria that aren’t going to be labelled GMO, you can blast regular bacteria with UV, then look for the ones with the same mutations as the engineered ones (with desirable traits), and now you can legally use the “natural” bacteria in Non-GMO labelled products.
Putting my personal views (from a consumption pov) on this topic aside, that is some clever “engineering”.
Or, if you're making orange juice, make the ingredients label say oranges. But you can split it up, take the peels, put them into a hydraulic press, extract out oils that have the concentrated aroma and flavor of oranges, homogenize some of that into the juice. Or you can centrifuge the juice, or you can pass it through osmotic filters to remove some of the water and concentrate the flavor. No rule saying you can't treat some of the juice similar to sugar beet juice and try to isolate its sugars. At the end, you reassemble a perfect consistent mixture. The label doesn't have to tell you about any of this, it just has to tell you that the ingredients were oranges.
(The recipe for the best lemonade you'll ever make is like this, it's just lemons and water and sugar, but you zest the lemons into the simple syrup you're making with the sugar water, then strain it with cheesecloth or a coffee filter, before adding to the juice and water and pulp.)
Imported oils, you can basically do anything that some middleman country allows you to do with the oil (in particular mix with cheaper oils) and then say "oh this is imported olive oil, olive oil according to someone else's standards”...
I think I'm ok with this. It means you can't routinely feed them all antibiotics, and people aren't eating chickens who had antibiotics.
There’s a withdrawal period for livestock medication for all slaughter, so no one should be eating animals that were recently medicated. IIRC it’s 30 days for LA200, the antibiotic I used for my flock.
[0] https://www.dairy.com.au/you-ask-we-answer/why-is-milk-perme...
Looks like when law enforcement does the infamous parallel comstruction trick, gathering evidence through illegal means and later pretending to have just discovered what they secretely already know, but through legal means this time. See https://en.wikipedia.org/wiki/Parallel_construction
Once you know what it is, you run the same thing on the unmodified population.
But nowadays we have things like single cell sequencing, which allows you to label thousands of cells with unique DNA barcodes (not the cell itself but the sequencing library you construct to go into the sequencer), and sequence them all in a massive parallel fashion.
Basically all of molecular (and other types) biology is now "high throughput", consequently data science has become very important for biologists.
Instead of starting with a fresh gene pool and blasting it with UV and praying that they get the same jackpot mutations, why didn't they start with an entire population with that desirable jackpot mutation and those blast cells with UV and then select for the ones that survived?
https://en.wikipedia.org/wiki/Atomic_gardening
They still do it in Japan, with a distinctive circular field that has a radioactive isotope tower in the center
It might also be interesting to use a dye to highlight dead cells.
It's also easy and cheap to run experiments too like mixing salt directly with the yeast and seeing it doesn't make a noticeable difference to breadmaking, yet the myths persist.