Biotechnology and Molecular Biology Reviews

  • Abbreviation: Biotechnol. Mol. Biol. Rev.
  • Language: English
  • ISSN: 1538-2273
  • DOI: 10.5897/BMBR
  • Start Year: 2006
  • Published Articles: 102

Table of Content: April 2006; 1(1)

April 2006

Editorial Note

There is a current global effort to promote industrial biotechnology as a central feature of the sustainable livelihoods in modern industrialized societies. Since there could be no modern biotechnology without molecular biology and the former is limited by the latter, the developed world is pumping billions of dollars towards basic research in molecular biology of organisms with view of harnessing...

Author(s): Bright Agindotan 

April 2006

Cassava Biotechnology, a southern African Perspective

The pre-requisite for any cassava (Manihot esculenta Crantz) transformation program that proposes to develop improved plants is the availability of a reliable regeneration system. Presently many laboratories that prioritize cassava research are able to reliably regenerate plants from a range of cultivars. Unfortunately, some cultivars are still either recalcitrant or resisting attempts to induce useful levels of...

Author(s): Murunwa Makwarela and Christine Rey

April 2006

Agrobacterium-mediated transformation of plants: emerging factors that influence efficiency

Despite production of fertile transgenic plants through transformation mediated by Agrobacterium tumefaciens, transformation efficiency is still low. Apart from plant genotype, Agrobacterium strains, plasmid vectors, virulence (vir) gene inducing compounds, medium composition and tissue specific factors, some other factors are becoming important for improving transformation efficiency of...

Author(s): Jelili T. Opabode 

April 2006

Phenolic compounds and related enzymes as determinants of sorghum for food use

Phenolic compounds and related enzymes such as phenol biosynthesizing enzymes (phenylalanine ammonia lyase) and phenol catabolizing enzymes (polyphenol oxidase and peroxidase) are determinants for sorghum utilization as human food because they influence product properties during and after sorghum processing. Phenolic compounds are quality-grade markers for the preparation of several foods because of...

Author(s): Mamoudou H. Dicko,, Harry Gruppen, Alfred S. Traoré, Alphons G. J. Voragen and Willem J. H. van Berkel