Difference between revisions of "Team:Austin UTexas/Description"

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<h2>Recapitulation </h2>
 
<h2>Recapitulation </h2>
<p>One of the primary focuses of our project is to study the nature of the symbiotic community of fermenting kombucha. Recapitulation refers to the reformation of kombucha by singly adding isolated microbes to a mixture of black tea, sucrose, and water which is indicative of home-brewing practices. Through this process we determined that the microbial community could be recreated from its constituent bacteria and yeast. We also identified the microbes that appear to be vital for the proper reformation of kombucha, however, because we cannot taste our lab-brewed kombucha, these conlusions are solely based on qualitative observations. Successful recapitulations indicate that it is in fact possible to produce kombucha whilst knowing precisely which microbes are present in the end product, rather then simply propagating new kombucha from a previous batch. These results offer distinct implications into what symbiotic relationships must exist in order for kombucha to form, and can even be further extended as to test how various combinations of strains could yield distinct flavor profiles in home-brewed kombucha. <p>
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<p>One of the primary focuses of our project is to study the nature of the symbiotic community of fermenting kombucha. Recapitulation refers to the reformation of kombucha by singly adding isolated microbes to a mixture of black tea, sucrose, and water similar to the mixture used in home-brewing practices. Through this process we determined that the microbial community could be recreated from its constituent bacteria and yeast. We also identified the microbes that appear to be vital for the proper recapitulation of kombucha. However, because we cannot taste our lab-brewed kombucha, these conclusions are solely based on qualitative observations. Successful recapitulations indicate that it is in fact possible to produce kombucha with known microbes rather then simply propagating new kombucha from a previous batch. These results elucidate the symbiotic relationships that must exist in order for kombucha to form. Future research may allow us to create kombucha with distinct flavor profiles by varying the combination of strains added to the brew. <p>
 
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Revision as of 00:19, 19 October 2016

Project Description


Gold Medal Part Characterization

The characterization of the BioBrick P-atp2 from the BIT-China-2015 team was done to see if P-atp2 could be utilized as a basic pH sensor. The results are found here and on the iGEM Registry page under experience, BBa_K1675021


Our Project

Kombucha is a beverage made when a symbiotic community of bacteria and yeast ferments sugared tea. Although kombucha has been consumed for thousands of years in the East, the drink has enjoyed a recent resurgence in popularity [REFERENCE-HOMEPAGE]. Several kombucha breweries operate in Austin, Texas, our team’s hometown. The role microbes play in the production of the beverage has led our team to wonder if synthetic biology could allow us to create “designer kombucha” with enhanced properties, such as more appealing flavors or additional nutrients. In order to do so, our team attempted to isolate the strains responsible for the fermentation of kombucha, identify them, genetically modify them, and add the individual strains into tea media to recreate the drink. We additionally considered potential applications of the ability to genetically modify the microbial population of kombucha, such as reducing the ethanol content of the beverage and improving taste with brazzein, a sweet-tasting protein. AS PART OF OUR HUMAN PRACTICES WE.... [SOMETHING HERE about GMO concerns and alternative direction(s)?]

Click the images below to learn more about our project!

Kombucha Strains

Conjugation

Recapitulation

Ethanol




Brazzein

pH Sensors