By Wolfgang Helck
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In contrast to previous surveys, there is no evidence that opposition to genetically modified food is a manifestation of a wider disenchantment with science and technology in general. , 2006). The fears by the critics of GM technology include alterations in nutritional quality of foods, potential toxicity, possible antibiotic resistance, potential allergenicity and carcinogenicity from consuming genetically modified foods, environmental pollution, unintentional gene transfer, possible creation of new viruses and toxins, religious, cultural and ethical concerns, and fear from the unknown (Uzogara, 2000).
Multiparental genome shuffling has mainly been attempted with bacteria, such as improving titers of synthesized products that use complex pathways in Streptomyces, Lactobacillus, Sphingobium, and E. coli . In all these cases, genetic diversity was generated using classical mutagenesis techniques such as NTG, UV, and/or chemostat enrichments, followed by recursive protoplast fusion of mutant populations and screening or selection of the desired phenotypes (Patnaik, 2007). In yeast, Better Yeast/or Better Wine - Genetic Improvement ofS.
Trifluoroleucine resistance as a dominant molecular marker in transformation of strains of Saccharomyces cerevisiae isolated from wine, FEMS Microbiology Letters 180(2): 229-33. , R Blondin, S. Dequin and F. Vezinhet (1992) . Analysis of the chromosomal DNA polymorphism of wine strains of Saccharomyces cerevisiae, Current Genetics 22(1): 1-7. Bisson, L. F. (1999) . Stuck and sluggish fermentations, American Journal ofEnology and Viticulture 50(1): 107-19. Blondin, Rand S. Dequin (1998). Yeast, wine and genetic engineering, Biofutur 182: 1620.
Die Prophezeiung des Nfr.tj by Wolfgang Helck