www.iBiology.org
For millennia, humans have been harnessing #microbes to produce everything from breads, to cheeses, to alcohol. Now these tiny organisms have produced another powerful revolution - the gene editing tool CRISPR. Rodolphe Barrangou, Ph.D., was working at the food company Danisco, where he was trying to produce yogurt lines resistant to contamination. In a series of groundbreaking experiments, he helped uncover what CRISPR was, how it worked, and why it could be so transformative.
Speaker Biography:
Rodolphe Barrangou, Ph.D., studies beneficial microbes, focusing on the occurrence and diversity of lactic acid bacteria in fermented foods and as probiotics. Using functional genomics, he has focused on uncovering the genetic basis for health-promoting traits, including the ability to uptake and catabolize non-digestible carbohydrates. He spent 9 years at Danisco-DuPont, characterizing probiotics and starter cultures, and established the functional role of CRISPR-Cas as adaptive immune systems in bacteria. At NC State, he continues to study the molecular basis for their mechanism of action, as well as developing and applying CRISPR-based technologies for genotyping, building immunity and genome editing.
Producers: Sarah Goodwin, Rebecca Ellsworth
Cinematographer: Derek Reich
Editor: Rebecca Ellsworth\
Graphics: Chris George, Maggie Hubbard
Assistant Camera: Gray McClamrock
Drone aerials: Travis Jack
Supervising Editor: Regina Sobel
Field Producer: Meredith DeSalazar
Interview by: Adam Bolt
Associate Producer: Shelley Elizabeth Carter
Executive Producers: Shannon Behrman, Sarah Goodwin, Elliot Kirschner
Except where otherwise noted, this work is licensed under
creativecommons.org/licenses/b...
© 2007-2022 Science Communication Lab™. All rights reserved.
#biology #research