Cassava with improved starch

Using the famous CRISPR-Cas9 gene scissors, plant biotechnologists at ETH Zurich have been able to improve cassava. The new variety produces amylose-free or ‘waxy’ starch, which is preferred for applications.

This project was a collaboration of several SPSW members and former SPSW members with their teams (see links to research portfolios below).

Reference publication
Bull SE, Seung D, Chanez C, Mehta D, Kuon J-E, Truernit E, Hochmuth A, Zurkirchen I, Zeeman SC, Gruissem W, Vanderschuren H.
Accelerated ex situ breeding of GBSS- and PTST1-edited cassava for modified starch
Science Advances 4, eaat6086 (2018). DOI: 10.1126/sciadv.aat6086

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