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Flasks showing varying carotenoid production by engineered yeast cells. Courtesy of Klaudia Ciurkot Press release issued: 15 July 2021 Scientists have uncovered a way to control many genes in engineered yeast cells, opening the door to more efficient and sustainable production of bio-based products. The study, published in Nucleic Acids Research by researchers from DSM’s Rosalind Franklin Biotechnology Center in Delft, the Netherlands, and the University of Bristol, has shown how to unlock CRISPR’s potential for regulating many genes simultaneously. Baker’s yeast, or Saccharomyces cerevisiae to give it it’s full name, is considered as a workhorse for biotechnology. Not only has it been used for producing bread and beer for thousands of years, but today it can also be engineered to produce an array of other useful compounds that form the basis of pharmaceuticals, fuels, and food additives. However, achieving optimal production of these product

Klaudia ciurkotThomas gorochowskiEuropean union horizonInnovation programmeRoyal societyNucleic acids researchRoyal society university researchSchool of biological sciencesBristol biodesign instituteSynthetic biology research centreRosalind franklin biotechnology centerUniversity of bristolFranklin biotechnology centerRoyal society university research fellowBiological sciencesSenior scientist