Commercial Access Only
Specimen SS-COM-BTR-0276 // BITTER
Palatability Scale T4-IV-FD
Brassica oleracea var. capitata
Cabbage
Palatability Scale SeriesTier 4
Target Trait
56.25
% reduction
Reported target: 56.25% bitter reduction
Technical Specifications
Genomic Edits
9
GC Content
(51%)
Construct Length
7,040 bp
Promoter System
T7/SP6 cell-free
Expression System
In-vitro cell-free
Host Strain
Cell-free
Pathway Edits
- TAS2R38 complete null
- Glucosinolate biosynthesis KO
- Myrosinase suppression
Key Interventions
TAS2R38 complete gene deletionGlucosinolate biosynthesis gene knockoutMyrosinase gene silencing construct
Application Domains
Food Manufacturing
Intended Use
Consumer food product palatability improvement — reduced bitter taste perception in processed brassica vegetables for mainstream food manufacturing
Access
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