Green Options

Bacterial evolution can be accelerated with the MAGE technique to produce large numbers of  favorable mutations (micrograph image magnified 10, 000 times)

Bacteria are prolific replicators, and some species can replicate into the millions in just a few hours. Bacteria, in the functioning of their cellular and biochemical machinery, also just happen to manufacture some very useful chemicals and bio-active molecules. The microbe populations also exhibit high rates of random mutation, which can confer adaptive traits, over time, onto the newer, variant population.

These attributes of bacterial life forms have been exploited in the lab (and in other industries) for some time, but generating genomic diversity in the lab has been challenging; inserting genes or entire genetic sequences into a cell’s nucleus (and DNA) can be done readily, but controlling or directing how exactly these hybrids mutate, is quite another thing. Further, new phenotypes (the main physical traits or properties) don’t usually happen fast or frequently enough for practical uses. But with a new technique called MAGE (Multiplex Automated Genome Engineering), bacteria are now being engineered (and “directed”) to perform these functions much faster and much more efficiently.

For years I’ve been reading about the benefits of a vegetarian lifestyle. Beef production creates more CO2 than autos, factory farm conditions are unhealthy and awful, and veggies are healthier too! But let me be frank: I really really really like bacon. I can cut down on my meat intake, no problem! I only eat it with friends and relatives. But say good bye to succulent chicken breast, or slow-cooked BBQ ribs… forever? Well there’s only so much a girl can do, my friends.

So I suppose it’s not surprising that some people are looking for meat alternatives, and I’m not talking about Tofurkey. I’m talking about real meat, but minus the animal.