Difference between revisions of "Team:Austin UTexas/Demonstrate"
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<input type="image" src="https://static.igem.org/mediawiki/2016/4/40/T--Austin_UTexas--StrainNavi.png" style="width:100%"; onclick="showOne('section1')"/> <p>Kombucha Strains </p> | <input type="image" src="https://static.igem.org/mediawiki/2016/4/40/T--Austin_UTexas--StrainNavi.png" style="width:100%"; onclick="showOne('section1')"/> <p>Kombucha Strains </p> | ||
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<input type="image" src="https://static.igem.org/mediawiki/2016/b/bb/T--Austin_UTexas--EtOHNavi.png" style="width:100%;" onclick="showOne('section4')" /><p>Ethanol</p> | <input type="image" src="https://static.igem.org/mediawiki/2016/b/bb/T--Austin_UTexas--EtOHNavi.png" style="width:100%;" onclick="showOne('section4')" /><p>Ethanol</p> | ||
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<h2><u>Kombucha Strains</u></h2> | <h2><u>Kombucha Strains</u></h2> | ||
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<h2><u>Recapitulation</u></h2> | <h2><u>Recapitulation</u></h2> | ||
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* Determined that the microbe <i>Ga. hansenii</i> is essential for the fermentation of kombucha. | * Determined that the microbe <i>Ga. hansenii</i> is essential for the fermentation of kombucha. | ||
* Determined that multiple strains of the yeast <i>Lachancea fermentati</i> are necessary for the fermentation of kombucha. | * Determined that multiple strains of the yeast <i>Lachancea fermentati</i> are necessary for the fermentation of kombucha. | ||
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<h2><u>Conjugation</u></h2> | <h2><u>Conjugation</u></h2> | ||
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*Performed minimum inhibitory concentration experiments between <i>G. oxydans</i> and spectinomycin, carbenicillin and kanamycin | *Performed minimum inhibitory concentration experiments between <i>G. oxydans</i> and spectinomycin, carbenicillin and kanamycin | ||
*Determined that <i>G. oxydans</i> is resistant to spectinomycin and carbenicillin | *Determined that <i>G. oxydans</i> is resistant to spectinomycin and carbenicillin | ||
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<h2><u>Ethanol</u></h2> | <h2><u>Ethanol</u></h2> | ||
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*Designed Golden Gate parts for the assembly of these genes into a functional construct | *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 <i>Lachancea fermentati</i> isolated from our kombucha | *Used a bromothymol blue assay to compare changes in pH resulting from fermentation in multiple strains of <i>Lachancea fermentati</i> isolated from our kombucha | ||
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<h2><u>pH Sensors</u></h2> | <h2><u>pH Sensors</u></h2> | ||
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*Characterized the P-atp2 Biobrick. | *Characterized the P-atp2 Biobrick. | ||
*Identified a potential pH sensor in <i>Gluconobacter oxydans</i>. | *Identified a potential pH sensor in <i>Gluconobacter oxydans</i>. | ||
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Revision as of 20:46, 16 October 2016
Kombucha Strains
Conjugation
Recapitulation
Ethanol
pH
