Phys.org – Biotechnology

Researchers have controlled the evolution of E. coli bacteria in the lab in order to dramatically increase the amount of plasmid DNA (pDNA) these modified bacteria produce. The advance is significant because pDNA is an […]

University of Maryland School of Medicine (UMSOM) researchers, along with their colleagues, engineered a new molecule that appears promising as an effective antidote for carbon monoxide poisoning with fewer side effects than other molecules currently […]

Weaver ants have solved a problem that has plagued human teams for centuries: individuals contribute less to tasks when more people join in. New research published in Current Biology on 12 August shows individual weaver […]

A research team headed by the University of Zurich has developed a powerful new method to precisely edit DNA by combining cutting-edge genetic engineering with artificial intelligence. The work has been published in Nature Biotechnology.This […]

Research from the Nanoscience Center of the University of Jyväskylä, Finland, has revealed that lignin, a polyphenol important for plant structure, has antimicrobial activity against viruses and bacteria. The results highlight that lignin, which is […]

A detailed picture of what happens when DNA transcription is paused early in the process has been obtained by structural biologists at RIKEN. This could inform the development of new therapies.This post was originally published […]

For months, Sabrina Staples stared at a silicone chip no bigger than a postage stamp, trying to coax cells into doing something remarkable. But every time she loaded her delicate microfluidic device with cells, a […]

Building on their success developing a cleaner way to make valuable organic acids, researchers from the Center for Advanced Bioenergy and Bioproducts Innovation (CABBI) have pushed one product closer to commercialization with a major upgrade […]

Dried fruit is a tasty snack or sweet addition to recipes, but the water removal process often requires heat and energy. In a step toward more sustainable food preservation, researchers reporting in ACS Food Science […]