For example, in the late 1970s, it was discovered that microorganisms could be mutated with physical and chemical treatments to be higher-yielding, faster-growing, tolerant of less oxygen, and able to use a more concentrated medium.[31] Strain selection and hybridization developed as well, affecting most modern food fermentations. Other approaches to advancing the fermentation industry has been done by companies such as BioTork, a biotechnology company that naturally evolves microorganisms to improve fermentation processes. This approach differs from the more popular genetic modification, which has become the current industry standard.