Optimizing the bioavailability of nutrients in Fermented Andean Grains: Engineering of Saccharomyces cerevisiae with Phytase and Ferric Reductase
General Objective: Improve the bioavailability of iron and other essential minerals in a fermented drink based on quinoa and amaranth by genetically engineering Saccharomyces cerevisiae to express phytase and ferric reductase, in order to reduce phytates and increase mineral absorption. Specific Objectives: Participating Institutions: UTE, USFQ, UCUENCA, ANDES […]