德国的一所“微生物和细胞培养陈列室”里,储备着一万多种生物,这些生物可为食品工业培养高效菌种,如生产酸乳酪的恒温细菌、干酪真菌盘尼西林、泌乳杆菌及第三种单细胞生物——基因突变体等等。用基因技术处理的单细胞生物可用来生产酵母、氨基酸、香精、维生素、色素等。用新型生物制造出的面包可以长时间地保持松脆,制做酸菜时可以加快发酵。生物学家还计划开发“超时代”的口味体验;用基因技术制造 In Germany, a “microbial and cell culture showroom” contains more than 10,000 species of organisms that can cultivate high-efficiency strains for the food industry, such as thermostat bacteria for the production of yoghurt, cheese fungi penicillin, and lactobacilli. The third kind of single-cell organisms - gene mutations and so on. Single-cell organisms treated with genetic technology can be used to produce yeast, amino acids, flavors, vitamins, pigments, and the like. Bread made from new types of organisms can remain crispy for a long period of time, and fermentation can be accelerated when making sauerkraut. Biologists also plan to develop “super time” taste experiences;