Tag: biotechnology and genetic engineering

In conditions of high salinity, an important mechanism to survive salt stress relies on the accumulation of excess cytoplasmic Na+ in vacuoles, reducing the amount in the cytoplasm and providing osmotic pressure. The transgenic plants accumulate more Na and K in their leaf tissue. The increased accumulation of sodium is due to the consequence of the activity of the vacuolar sodium proton antiporter. The net increase in the concentration of solutes in the cell leads to an increase in the uptake of water so that the transgenic plants can maintain turgor. 

A genetically modified organism (GMO) is any organism whose genetic material has been altered using genetic engineering techniques. Genetic modification involves the mutation, insertion, or deletion of genes. Inserted genes usually come from a different species in a form of horizontal gene-transfer. Hence, the genetic material need not be inserted again in each generation.

Alcoholic fermentation occurs in the production of alcoholic beverages and ethanol fuel, and in the rising of bread dough. Because yeasts perform this conversion in the absence of oxygen, alcoholic fermentation is considered an anaerobic process.

Fermentation is a metabolic process that converts sugar to acids, gases and/or alcohol. It occurs in yeast and bacteria. Fermentation has been used by humans for the production of food and beverages as well as for producing alcoholic beverages such as wine and beer.

The selected strains of Saccharomyces cerevisiae, used in baking industry to bring about desired changes in flavour and texture of the baked products, are sold as baker's yeast. These yeasts have ability to ferment the sugar in the dough. The carbon dioxide produced during fermentation is responsible for the leavening (i,e., raising of the dough). Both CO$ _2$ and alcohol escape during baking so that the bread and other baked products become porous and soft.

Yeasts are the main producers of wine and beer. In that the most important and high yielding strain is the saccharomyces cerevisiae. They ferment the sugars that comes the grapes and barley. 

Murray and Peterson demonstrated the utility of fungi for steroid conversion by using the Rhizopus stolonifer. Whereas the technique for development of monoclonal antibody was demonstrated by Kohler and Milstein. Waksman and Monad demonstrate the synthesis of streptomycin antibody from streptomyces species. Kornberg and Miller are known for the purification of the DNA polymerase 1 enzyme. Thus, the correct answer is option B.

Aspergillus is utilized industrially in a number of ways. Most sodas and soft drinks contain citric acid as the main ingredient. Citric acid is also used in other drinks, many candies, canned goods, baked goods, etc. It is too expensive to isolate the citric acid from citrus fruits so it is produced in the large-scale fermentation of sugar by utilizing Aspergillus niger. 

Cider is also called the apple cider. This is an alcoholic product that is prepared from the fermentation of apples with the yeast Saccharomyces. Whereas Lactobacillus in milk converts it into the curd, Saccharomyces produces alcohol by the fermentation process in cane sugar and Bacillus Is used to bleach ramie fiber. Thus, the correct answer is option B.

The term "Yeast" is a morphological term that refers to a one-celled fungus. Most yeasts, including Saccharomyces reproduce by budding, where the daughter cells bleb off from a small pore in the side of the mother cell. S. cerevisiae is famously known for its role in food production. It is the critical component in the fermentation process that converts sugar into alcohol, an ingredient shared in beer, wine and distilled beverages. It is also used in the baking process as a leavening agent; yeast releasing gas into their environment results in the spongy-like texture of breads and cakes. Because of its role in fermentation, humans have known about and used Saccharomyces cerevisiae for a long time. In a process called as fermentation, yeast feeds off sugars from their substrate and convert it to ethanol, giving these beverages their alcoholic content. Depending on the beverage, yeast is incorporated into the creation process in several ways.