Difference between revisions of "Team:Nagahama/Demonstrate your work"
| Line 552: | Line 552: | ||
Therefore, we investigated whether farnesol exerts similar antifungal effects on other food.<br> | Therefore, we investigated whether farnesol exerts similar antifungal effects on other food.<br> | ||
[[File:ファルネソール パン.png |950px|thumb|center|Fig2:Effects of farnesol on bread mold.]] | [[File:ファルネソール パン.png |950px|thumb|center|Fig2:Effects of farnesol on bread mold.]] | ||
| + | A: farnesol(1ml of farnesol solution was dropped on the cotton), B:ddH2O(1ml). <br> | ||
| + | A:Chopstick dipped in suspension of mold was touched in the center of the bread. The volume of box is 846cm³.<br> | ||
| + | B: The same treatment was done. These boxes were kept for 8 days at room temperature.<br> | ||
Revision as of 12:54, 18 October 2016
We aimed to manufacture Flavorator by using various methods and to commercialize it. We performed demonstration. Flavorator is a system to release fragrance which Escherichia coli made farnesol. Flavorator preserve food by fragrance. For this reason, Flavorator does not need electricity.
A: geraniol(100 μl of geraniol solution was dropped on the cotton）B:farnesol(100 μl) C: ethanol (100 μl )
A:Chopstick dipped in suspension of mold was touched in the center of the bread. The volume of box is 846cm³.
B:The same treatment was done. C:The same treatment was done. These boxes were kept for 5 days at room temperature.
Farnesol had the highest antifungal activity against mold.
We found that farnesol has high antifungal activity against the mold of bread.
Therefore, we investigated whether farnesol exerts similar antifungal effects on other food.
A: farnesol(1ml of farnesol solution was dropped on the cotton), B:ddH2O(1ml).
A:Chopstick dipped in suspension of mold was touched in the center of the bread. The volume of box is 846cm³.
B: The same treatment was done. These boxes were kept for 8 days at room temperature.
