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| | <h1 class="content-header">Abstract</h1> | | <h1 class="content-header">Abstract</h1> |
| | <p style="font-size: 20px !important;" class="m-t-24">Our team aims to find the means of reducing the | | <p style="font-size: 20px !important;" class="m-t-24">Our team aims to find the means of reducing the |
| − | concentration of pectin in fruit wine products. Pectin causes impurity and lowers the texture of fruit | + | concentration of pectin in fruit wine products. Pectin causes impurity and lowers the texture of |
| | + | fruit |
| | wine, resulting in unfortunate sales. Moreover, the dischargement of pectin during the production of | | wine, resulting in unfortunate sales. Moreover, the dischargement of pectin during the production of |
| − | fruit wine has negative impact to the environment, going against the UN sustainable development goals. | + | fruit wine has negative impact to the environment, going against the UN sustainable development |
| | + | goals. |
| | Our team used the CRISPR-Cas9 technique to insert a part of the pectinase gene into the yeast gene, | | Our team used the CRISPR-Cas9 technique to insert a part of the pectinase gene into the yeast gene, |
| | forming a type of multi-functional yeast that can decompose pectin during the fermentation of fruit | | forming a type of multi-functional yeast that can decompose pectin during the fermentation of fruit |
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