Re: [DIYbio] Student group needs help genetically modifying foods.

Lack of oxygen is not the same thing as "not oxidising", so while I'd be
interested to know whether yeast were more "anti-oxidised" to begin
with, I wouldn't expect so.

With vitamins in general, the systems to make them can be assumed to be
large and unwieldy. If the systems were trivial, then most species would
just make their own.

Take a look at the biosynthetic pathway for B12 for an extreme example.
It's more like a biosynthetic odyssey.

On 05/02/14 21:03, Mega [Andreas Stuermer] wrote:
> What you could also do: some vitamin biosynthesis pathways have been identified and reconstructed in yeast. You could make beer in which the yeast produces vitamin C and E for example.. I immagine bber would be ideal for C because it's anaerobic and doesn't get heated so vitC does not decay a lot
>

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