In a new study publishing November 19 in the Cell Press journal Trends in Biotechnology, researchers used a gene-editing technology called CRISPR to increase a fungus’s production efficiency and cut its production-related environmental impact by as much as 61%—all without adding any foreign DNA. The genetically tweaked fungus tastes like meat and is easier to digest than its naturally occurring counterpart. 

The Philippines remains mired in import dependence despite years of government support.

Researchers employed single-cell RNA sequencing to map gonadal development in a simultaneous hermaphroditic scallop Argopecten irradians. Their work revealed key cell types and interactions, elucidating communication between germ cells and accessory cells. This finding offers insights into scallop reproduction and potential applications in aquaculture.