Researchers from the University of California in Berkeley used CRISPR technology to change the work of methanogen – microorganisms that produced methane for the first time. They found that the isotopic composition of the commodity is not only the feeding of germs (vinegar, methanol or hydrogen), but also that foods, environmental conditions and germs themselves depend on these changes.
When the enzyme shrinks, methanogen changes the operation of other enzymes and slows down methane formation. At the same time, more than food, but more hydrogen atoms, “isotopic trail” enters molecules that change. This discovery may mean that some germ groups, such as vinegar renewed to methane emissions, have been underestimated.
The method allows you to determine methane resources more accurately and can be used to examine other biochemical processes. In the future, scientists hope to change methanogen in a way to direct methane production, but to direct them to useful substances.
Source: Ferra
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