Fermentation technology turns yeast into perfume

Ginkgo Bioworks in Boston, USA, mimics biological processes to develop new molecular structuresIt is thought that the perfume-smelling product may have been made from delicate potions in beakers and test tubes, but the new smell developed by Ginkgo Studios is a startling ingredient: yeast"text-align: center;"img src""alt""fermentation technology to make yeast perfume" title" the studio's creative director, Christina Agapakis, says the genes and enzymes used in the studio are the same as the ones plants need, which can make yeast smellCultured microorganisms have been applied to designer perfumesthe Engineering Biology Group at Ginkgo Studios is tasked with cutting and cutting genes, mainly to mimic the biological processes of natural organic matter, most lying in flowers, trees, other plants, and producing spices that emit a specific smell, mainly for commercial useThe studio's creative director says this view is not to replace the traditional way of making scented ingredients, but to combine traditional and new ways to apply them to perfumesin addition to the perfume sector, Ginkgo Studios offers some lessons for the cooking and cosmetics industry, providing a way to give it a fresh and lasting taste that is difficult to produce using chemicals aloneAccording to the small editor of Sittibridge, the company also conducted research in the field of biotechnology, the development of molecules can effectively deal with antibiotic resistancethe director says the most exciting project in the job is the combination of the flavours created by Ginkgo Studios and the new fermented food produced by scientistsIndustrial designers have studied the new product, and spice makers are trying to recreate the taste of the extinct flowersa new microbe developed by Ginkgo Studios, also known as Bioworks 2, and the director said Boston's studio development prospects will be better and hopefully the Bioworks 2 will be available during this year's Mopug periodsays they have discovered and passed on the technical processes that produce the scent to people, while giving people a better understanding of yeastThis is an evolving area, and the connection between this industry and the public is important because the industry is going to grow and has unlimited potentialSource: Sitti Bridge Media