Difference between revisions of "Team:Austin UTexas"
| Line 8: | Line 8: | ||
background-repeat: no-repeat; | background-repeat: no-repeat; | ||
background-position: 100px 0px; | background-position: 100px 0px; | ||
| − | background-attachment: | + | background-attachment: relative; |
background-size: cover; | background-size: cover; | ||
| Line 43: | Line 43: | ||
<img src ="https://static.igem.org/mediawiki/2016/e/e7/T--Austin_UTexas--pHNavi.png" style="width:30%"> | <img src ="https://static.igem.org/mediawiki/2016/e/e7/T--Austin_UTexas--pHNavi.png" style="width:30%"> | ||
| + | </div> | ||
| + | <div class="column full_size> | ||
<p>Kombucha is a fermented tea that contains a symbiotic community which is characterized by the relationship between ethanol-producing yeast and bacteria. These different species of bacteria create bacterial cellulose and convert the ethanol produced from yeast, into acetic acid. Due to this unique microbiome, many claims have been made regarding the health benefits that come with imbibing in this beverage. However, none of these claims have been proven scientifically. Even so, many are quick to to jump on the bandwagon and try to create a profit from the rising popularity of kombucha. The Kombucha Brewers International, a non-profit trade association, has reported a growth of 50% a year in the kombucha industry, and they also state that the growth has shown no signs of slowing down in the near future.<sup>1</sup> Because of the growing popularity of kombucha and the fact that it has such a diverse community of microbes, we believe that our research can not only add to the field of synthetic biology, but help grow the industry of genetically modified foods. Our goal is to create a designer beverage with added benefits that come from the genetic modification of the microbiome inside. We followed certain steps in order to attempt to achieve our goal. </p> | <p>Kombucha is a fermented tea that contains a symbiotic community which is characterized by the relationship between ethanol-producing yeast and bacteria. These different species of bacteria create bacterial cellulose and convert the ethanol produced from yeast, into acetic acid. Due to this unique microbiome, many claims have been made regarding the health benefits that come with imbibing in this beverage. However, none of these claims have been proven scientifically. Even so, many are quick to to jump on the bandwagon and try to create a profit from the rising popularity of kombucha. The Kombucha Brewers International, a non-profit trade association, has reported a growth of 50% a year in the kombucha industry, and they also state that the growth has shown no signs of slowing down in the near future.<sup>1</sup> Because of the growing popularity of kombucha and the fact that it has such a diverse community of microbes, we believe that our research can not only add to the field of synthetic biology, but help grow the industry of genetically modified foods. Our goal is to create a designer beverage with added benefits that come from the genetic modification of the microbiome inside. We followed certain steps in order to attempt to achieve our goal. </p> | ||
| Line 63: | Line 65: | ||
<h3>To recapitulate create kombucha from scratch by adding specific strains of bacteria and yeast, including the transconjugants that contain our construct(s).</h3> | <h3>To recapitulate create kombucha from scratch by adding specific strains of bacteria and yeast, including the transconjugants that contain our construct(s).</h3> | ||
<ul>We have successfully recapitulated kombucha with a mixture of our strains that have been isolated from store. However, due to the fact that there has not been a successful conjugation, there has not been a recapitulation with a transconjugant | <ul>We have successfully recapitulated kombucha with a mixture of our strains that have been isolated from store. However, due to the fact that there has not been a successful conjugation, there has not been a recapitulation with a transconjugant | ||
| − | + | </div> | |
| − | + | ||
| − | + | ||
| − | + | ||
| − | + | ||
</html> | </html> | ||
Revision as of 23:17, 15 October 2016
