In a process called "recapitulation," we successfully created a kombucha-like culture by adding individual strains of microbes instead of a living culture containing the entire kombucha microbiome.
Determined that the microbe Ga. hansenii is essential for the fermentation of kombucha.
Determined that two distinct strains of the yeast Lachancea fermentati are necessary for the fermentation of kombucha, including one that appears to produce high quantities of C02.
Found literature describing sequences for genes involved in the metabolism of ethanol to acetic acid in the bacterium Ga. hansenii.
Designed Golden Gate parts for the assembly of these genes into a functional construct.
Used a bromothymol blue assay to compare changes in pH resulting from fermentation in multiple strains of Lachancea fermentati isolated from our kombucha.
Successfully created a neutral pH sensor with a reporter.
Further characterized the P-atp2 Biobrick.
Found literature describing three putative promoters in Gluconobacter oxydans that increase transcription under acidic conditions, and currently characterizing these sequences.
