Creation of fragrant sorghum by CRISPR/Cas9
Creation of fragrant sorghum by CRISPR/Cas9
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DOI：
10.1111/jipb.13232
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发表时间：
2022
影响因子：
11.4
通讯作者：
Xie Qi
中科院分区：
文献类型：
--
作者：
Zhang Dan;Tang Sanyuan;Xie Peng;Yang Dekai;Wu Yaorong;Cheng Shujing;Du Kai;Xin Peiyong;Chu Jinfang;Yu Feifei;Xie Qi
Sorghum, the fifth largest cereal crop, has high value as a staple food and raw material for liquor and vinegar brewing. Due to its high biomass and quality, it is also used as the second most planted silage resource. No fragrant sorghums are currently on the market. Through CRISPR/Cas9-mediated knockout of SbBADH2, we obtained sorghum lines with extraordinary aromatic smell in both seeds and leaves. Animal feeding experiments showed that fragrant sorghum leaves were attractable. We believe this advantage will produce great value in the sorghum market for both grain and whole biomass forage.
