Energy, heat, flavours and aromas of Microbial Biotechnology

• Published in: Microbial biotechnology Vol. 1; no. 3; pp. 199 - 201
• Main Authors: Fernández, Matilde, Pizarro-Tobías, Paloma, De Genève, Jean
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.05.2008; John Wiley & Sons, Inc
• Subjects: Antibiotic resistance; Antibiotics; Bacteria; Bacteria - genetics; Bacteria - metabolism; Bioassays; Biology; Biosensors; Biosynthesis; Biotechnology; Cell viability; Drug resistance; E coli; Energy Metabolism; Flavoring Agents - metabolism; Flavors; Fungi - genetics; Fungi - metabolism; Gene transfer; Genetic engineering; Genomics; Industrial Microbiology; Kanamycin; Microorganisms; Proteins; Soil bacteria; Soil microorganisms; Sustainable development; Transgenic plants; Volatile Organic Compounds - metabolism; United States > US; Europe
• ISSN: 1751-7915; 1751-7915
• DOI: 10.1111/j.1751-7915.2008.00036.x

The article offers a state‐of‐the‐art vision of the field, including genetic engineering of biological components, technologies for live depositions, cell viability, etc., as well as some of the current transduction methodologies to decipher the mathematical output. Along this line the original article by Burris and colleagues (2008) plunges into the details and neatly demonstrates that an Arabidopsis thaliana kanamycin‐resistance marker, Atwbc19, does not confer antibiotic resistance in E. coli, eliminating the potential risk of gene resistance acquisition by horizontal gene transfer from transgenic plants to soil bacteria. [...]there are two other articles related to one of the main demands of society today: energy production and sustainable development by white technology.