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用一种特殊大麦面粉做的香甜可口的面包,也许不久就会摆到超级市场的货架上.美国农业研究局和加利福尼亚大学奥尔巴尼植物基因表达中心的生物技术专家已为人们对这种谷物的创新活动铺平了道路.能做到这一点,是因为他们改进了在大麦中插入有益新基因所需要的技术手段.现在的大麦不能磨成烤制发酵面包的面粉.但是,将来根据该中心实验研究出的技术,可以把烤制发酵面包所需要的基因输入到大麦中去.
Sweet, delicious bread, made with a special type of barley flour, may soon be on the shelves in supermarkets. Biotech experts at the Bureau of Agricultural Research and the Albany Plant Gene Expression Center at the University of California have been innovating this grain Activities paved the way for this to happen because they improved the technical means needed to insert useful new genes in barley that can not now be ground into flour for baking sourdough bread but in the future based on this central experiment The technology developed allows us to import the genes needed for baking bread into barley.