The first generation of genetically modified (GM) bacteria could become a staple in the food supply by 2030.
The Wall Street Review reports that the technology could make the cultivation of the bacteria a viable business model.
The technology uses the DNA of the organism to create a new gene, allowing the bacteria to grow on any food ingredient.
The new strain, which was developed at the University of Texas at Austin, is named GALV-E and is able to grow up to 4,000 times faster than conventional strains.
The paper, titled “GM Bacteria: A Novel Technology for Making Food” in the journal Science, says that the new strain could replace conventional crops, such as corn, soybeans, wheat and potatoes.
It could also be used in aquaculture, as well as in animal and human food production.
Researchers from Texas A&M University have been developing the gene-editing technology since 2015.
The company recently announced it will use the gene editing technology in a new strain of bacteria.
The company will release the first commercially available strain in 2021, and it plans to make the next version available in 2025.
The gene editing process involves inserting new DNA into the genomes of a strain of bacterium, called the plasmid, in a lab.
The new gene-edited bacterium is then given access to a gene that was previously removed by the original bacteria.
The newly modified bacteria is able then to grow and reproduce normally.
While the research is still in its infancy, scientists say that they expect the technique to eventually become a viable food source.
