Difference between revisions of "Team:Austin UTexas"
Gracetexana (Talk | contribs) |
|||
| (57 intermediate revisions by 4 users not shown) | |||
| Line 7: | Line 7: | ||
background-image: url(https://static.igem.org/mediawiki/2016/3/38/T--Austin_UTexas--MainPageCropped.jpg); | background-image: url(https://static.igem.org/mediawiki/2016/3/38/T--Austin_UTexas--MainPageCropped.jpg); | ||
background-repeat: no-repeat; | background-repeat: no-repeat; | ||
| − | background-position: | + | background-position: 0px 0px; |
background-attachment: relative; | background-attachment: relative; | ||
background-size: 100%; | background-size: 100%; | ||
| Line 28: | Line 28: | ||
display: block; | display: block; | ||
margin-left: 10px; | margin-left: 10px; | ||
| + | margin-top: -30px; | ||
margin-right: auto; | margin-right: auto; | ||
width: 10%; | width: 10%; | ||
| Line 37: | Line 38: | ||
margin-left: auto; | margin-left: auto; | ||
margin-right: auto; | margin-right: auto; | ||
| − | margin-top: - | + | margin-top: -25px; |
| − | width: | + | width: 60%; |
} | } | ||
IMG.scroll{ | IMG.scroll{ | ||
| Line 44: | Line 45: | ||
margin-left: auto; | margin-left: auto; | ||
margin-right: auto; | margin-right: auto; | ||
| − | margin-top: | + | margin-top: 135px; |
width: 20%; | width: 20%; | ||
opacity: 0.5; | opacity: 0.5; | ||
| Line 86: | Line 87: | ||
<body> | <body> | ||
| − | + | <div class="column"> | |
| − | <div class = "column | + | |
<a href = "https://igem.org/Main_Page"> <IMG class = "iGemLogo" src="https://static.igem.org/mediawiki/2016/b/b2/T--Austin_UTexas--iGemLogo.png"> </a> | <a href = "https://igem.org/Main_Page"> <IMG class = "iGemLogo" src="https://static.igem.org/mediawiki/2016/b/b2/T--Austin_UTexas--iGemLogo.png"> </a> | ||
<IMG class="teamName" src="https://static.igem.org/mediawiki/2016/3/3c/T--Austin_UTexas--teamLogo.png"> | <IMG class="teamName" src="https://static.igem.org/mediawiki/2016/3/3c/T--Austin_UTexas--teamLogo.png"> | ||
| Line 93: | Line 93: | ||
</div> | </div> | ||
| − | <div class="column full_size" style="margin-top: | + | <div class="column full_size" style="margin-top:10%" id="homeText"> |
| − | <br><br><br>< | + | <br><br><br> |
| − | <p> | + | <p><h2>Here’s the story of a lovely iGEM team...</h2></p> |
| + | <p> | ||
| + | ...who cultured kombucha in the hot Texas summer to learn more about the drink’s microbial makeup. Kombucha, a drink made when a diverse community of yeast and bacteria ferments sweetened tea, has recently exploded in popularity, especially in our hometown of Austin, Texas. Despite the drink’s popularity, not much is known about the population of microbes responsible for giving sweet tea a vinegar-like tang. As students at The University of Texas, we were interested in finding out more about the drink that is rapidly becoming ingrained in our city’s culture. Along the way, we’ve explored ways to improve the drink with synthetic biology.</p> | ||
| + | <p><h2>That’s the way we became the ‘Bucha Bunch!</h2></p> | ||
| + | <br><br> | ||
<img src="https://static.igem.org/mediawiki/2016/6/6d/T--Austin_UTexas--Timeline.png"> | <img src="https://static.igem.org/mediawiki/2016/6/6d/T--Austin_UTexas--Timeline.png"> | ||
| + | <br><br> | ||
| + | <h2> What is Kombucha?</h2> | ||
| + | <p> <br>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 from drinking this beverage. However, none of these claims have been proven scientifically. Even so, these claims have contributed to the rising popularity of the beverage. The Kombucha Brewers International, a non-profit trade association, has reported a growth of 50% per year in the kombucha industry with no signs of slowing down in the near future.<sup>1</sup> We believe that our research can not only add to the field of synthetic biology, but also help grow the kombucha industry through the implementation of scientific rigor to the process of creating kombucha. Our goal is to create a designer beverage with added benefits that come from either the genetic modification of the microbiome present or through naturally altering the population of the microbiome present during the brewing of kombucha. The timeline above outlines the steps taken to achieve our goals. Several of our goals evolved during the course of our project in direct response to our discussions with those in the kombucha industry. </p> | ||
| + | <!-- | ||
| + | <p><b>1. Isolate and identify different microbes in kombucha through various growth mediums and antibiotics, while using 16s sequencing to reveal the identities of the microorganisms.</b> | ||
<br> | <br> | ||
| + | So far, we have identified the yeasts <i>Lachancea fermentati</i> and <i>Schizosaccharomyces pombe</i> and the bacteria <i>Gluconobacter oxydans.</i></p> | ||
| + | <p><b>2. Prove that genetic engineering is possible with the bacteria in kombucha by using conjugation to transfer a plasmid with a gene that produces GFP (Green Fluorescent Protein)</b> | ||
| + | <br> | ||
| + | We are still attempting conjugation, however, there has yet to be a successful attempt in <i>Gluconobacter oxydans</i> or <i>Gluconacetobacter hansenii</i> ( a close relative of <i>Ga. xylinus</i>).</l></p> | ||
| − | |||
| − | |||
| − | <b> | + | <p><b>3. Confirm successful conjugation by utilizing 16s sequencing to reveal the identities of the potential transconjugants.</b> |
| − | < | + | <br> |
| + | We have only sequenced <i> E. coli</i>, which means conjugation has not been successful.</p> | ||
| − | < | + | <p><b>4. Design a construct(s) in bacteria endogenous to kombucha that adds a beneficial aspect to the drink.</b> |
| − | + | <br> | |
| − | + | We are currently in the process of designing a construct that produces Brazzein, a sweet tasting protein that can serve as an artificial sweetener. Another construct would include a part that increases the efficiency at which <i> G. oxydans </i> converts ethanol into acetic acid in order to decrease the ABV of the beverage.</p> | |
| − | + | ||
| − | <b>4. Design a construct(s) in bacteria endogenous to kombucha that adds a beneficial aspect to the drink.</b> | + | |
| − | < | + | |
| − | + | ||
| − | + | ||
| − | + | ||
| − | + | ||
| + | <p><b>5. Recapitulate create kombucha from scratch by adding specific strains of bacteria and yeast, including the transconjugants that contain our construct(s).</b> | ||
| + | <br> | ||
| + | We have successfully recapitulated kombucha with a mixture of our strains that has 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.</p> | ||
| + | --> | ||
</html> | </html> | ||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
====References==== | ====References==== | ||
#[https://kombuchabrewers.org/about-us/history-of-kombucha-brewing/ Kombucha Brewers International] | #[https://kombuchabrewers.org/about-us/history-of-kombucha-brewing/ Kombucha Brewers International] | ||
| − | + | {{Team:Austin_UTexas/Footer}} | |
| − | + | ||
Latest revision as of 15:05, 19 October 2016
Here’s the story of a lovely iGEM team...
...who cultured kombucha in the hot Texas summer to learn more about the drink’s microbial makeup. Kombucha, a drink made when a diverse community of yeast and bacteria ferments sweetened tea, has recently exploded in popularity, especially in our hometown of Austin, Texas. Despite the drink’s popularity, not much is known about the population of microbes responsible for giving sweet tea a vinegar-like tang. As students at The University of Texas, we were interested in finding out more about the drink that is rapidly becoming ingrained in our city’s culture. Along the way, we’ve explored ways to improve the drink with synthetic biology.
That’s the way we became the ‘Bucha Bunch!
What is Kombucha?
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 from drinking this beverage. However, none of these claims have been proven scientifically. Even so, these claims have contributed to the rising popularity of the beverage. The Kombucha Brewers International, a non-profit trade association, has reported a growth of 50% per year in the kombucha industry with no signs of slowing down in the near future.1 We believe that our research can not only add to the field of synthetic biology, but also help grow the kombucha industry through the implementation of scientific rigor to the process of creating kombucha. Our goal is to create a designer beverage with added benefits that come from either the genetic modification of the microbiome present or through naturally altering the population of the microbiome present during the brewing of kombucha. The timeline above outlines the steps taken to achieve our goals. Several of our goals evolved during the course of our project in direct response to our discussions with those in the kombucha industry.
References
