Difference between revisions of "Team:Austin UTexas/Demonstrate"

 
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{{Austin_UTexas}}
 
{{Austin_UTexas}}
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{| class="wikitable"
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<html>
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|+Microbes Isolated and Identified from Various Store Bought Kombucha Samples
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<head>
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|-
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<style>
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!Species
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!Classification
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!style="width: 30%|Brand of Kombucha Isolated From
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|-
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|Staphylococcus warneri
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|Bacteria
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|GT’s Kombucha
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|-
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|Staphylococcus epidermidis
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|Bacteria
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|GT's Kombucha
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|-Yeast
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|-
+
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|Gluconobacter oxydans*
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−
|Bacteria
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|GT’s Kombucha
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|-
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|Lachancea fermentati*
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|Yeast
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|Buddha's Brew
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|-
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|Propionibacterium acnes
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|Bacteria
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|Buddha's Brew
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|-
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|Micrococcus luteus
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|Bacteria
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|Buddha's Brew
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−
|-
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|Bacillus pumilus
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|Bacteria
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|Buddha's Brew
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|-
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|Saccharomyces cerevisiae
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|Yeast
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|LIVE Soda Kombucha
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|-
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|Schizosaccharomyces pombe*
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|Yeast
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|LIVE Soda Kombucha
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|}
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(*Indicates a species that is considered vital to the production of kombucha)
+
  
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[[File:T--Austin UTexas--RecapitulationsDay1vDay4.jpg|700 px]]
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[[File:T--Austin UTexas--Conjugation2.png|700 px]]
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<body>
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<div class="column full_size_outer">
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<div class="column full_size_inner">
 +
<h2> Demonstrate </h2>
 +
<p>For the gold medal “Demonstrate your work” requirement, we have shown that we can recreate kombucha from scratch by adding isolated strains of microbes to tea media. Our tea media, made with water, black tea, and sucrose, simulates the starting mixture used to brew kombucha. We have performed extensive recapitulation trials to determine which strains of yeast and bacteria are necessary for brewing kombucha. Cataloguing these vital strains is a necessary step toward modifying the starting population to create a “designer beverage” with a variety of properties that could benefit kombucha consumers and manufacturers outside the lab. </p>
 +
<p>Click the images below to learn more about our results!</p>
 +
</div>
 +
 
 +
<div class="column sixth_size">
 +
<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>
 +
</div>
 +
 
 +
<div class="column sixth_size">
 +
<input type="image" src="https://static.igem.org/mediawiki/2016/6/64/T--Austin_UTexas--ConjugationPic.png" style="width:100%;" onclick="showOne('section2')" /><p>Conjugation </p>
 +
</div>
 +
 
 +
<div class="column sixth_size">
 +
<input type="image" src="https://static.igem.org/mediawiki/2016/0/04/T--Austin_UTexas--RecapNavi.png" style="width:100%;" onclick="showOne('section3')" /><p>Recapitulation</p>
 +
</div>
 +
 
 +
<div class="column sixth_size">
 +
<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>
 +
</div>
 +
 
 +
<div class="column sixth_size">
 +
<input type="image" src ="https://static.igem.org/mediawiki/2016/e/e7/T--Austin_UTexas--pHNavi.png" style="width:100%;" onclick="showOne('section6')" /><p>pH</p>
 +
</div>
 +
 
 +
<div class="column sixth_size">
 +
<input type="image" src ="https://static.igem.org/mediawiki/2016/9/92/T--Austin_UTexas--GellanNavi.png" style="width:100%;" onclick="showOne('section7')" /><p>Gellan Gum</p>
 +
</div>
 +
 
 +
 
 +
 
 +
<br>
 +
<div id="section1" class= "naviSection">
 +
<h2>Kombucha Strains</h2>
 +
 
 +
</html>
 +
*Successfully isolated microbes from various samples of kombucha.
 +
*Identified strains of bacteria and yeast using rRNA gene sequencing.
 +
*Characterized each of the isolated microbes to facilitate further experimentation.
  
 
<html>
 
<html>
−
<u><b>pH Sensors</b></u>
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<a href ="https://2016.igem.org/Team:Austin_UTexas/Results#section1">Results</a> (May need to open in a new tab.)
 +
</div>
 +
 
 +
<div id="section2" class = "naviSection">
 +
<h2>Conjugation</h2>
 +
 
 +
</html>
 +
*Attempted conjugation with <i>G. oxydans</i>.
 +
*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.
 +
<html>
 +
<a href = "https://2016.igem.org/Team:Austin_UTexas/Results#section2">Results </a> (May need to open in a new tab.)
 +
</div>
 +
 
 +
<div id = "section3" class = "naviSection">
 +
<h2>Recapitulation</h2>
 +
 
 +
</html>
 +
*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 <i>Ga. hansenii</i> is essential for the fermentation of kombucha.
 +
*Determined that two distinct strains of the yeast <i>Lachancea fermentati</i> are necessary for the fermentation of kombucha, including one that appears to produce high quantities of C02.
 +
<html>
 +
<a href = "https://2016.igem.org/Team:Austin_UTexas/Results#section3">Results </a> (May need to open in a new tab.)
 +
</div>
 +
 
 +
<div id="section4"  class = "naviSection">
 +
<h2>Ethanol</h2>
 +
 
 +
</html>
 +
*Found literature describing sequences for genes involved in the metabolism of ethanol to acetic acid in the bacterium <i>Ga. hansenii</i>.
 +
*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.
 +
<html>
 +
<a href = "https://2016.igem.org/Team:Austin_UTexas/Results#section4">Results </a>( May need to open in a new tab.)
 +
</div>
 +
 
 +
 
 +
<div id="section6"  class = "naviSection">
 +
<h2>pH Sensors</h2>
 +
 
 +
</html>
 +
*Successfully created a neutral pH sensor with a reporter.
 +
*Further characterized the P-atp2 Biobrick.
 +
*Found literature describing three putative promoters in <i>Gluconobacter oxydans</i> that increase transcription under acidic conditions, and currently characterizing these sequences.
 +
<html>
 +
<a href = "https://2016.igem.org/Team:Austin_UTexas/Results#section6">Results</a> (May need to open in a new tab.)
 +
</div>
 +
 
 +
<div id="section7"  class = "naviSection">
 +
<h2>Gellan Gum</h2>
 +
 
 +
</html>
 +
* Successfully made Gellan Gum plates from <i>Sphingomonas paucimobilis</i>
 +
* Successfully grew other bacteria on the Gellan Gum plates
 +
* Shared this DIY technology with the Texas Tech iGEM team
 +
<html>
 +
<a href = "https://2016.igem.org/Team:Austin_UTexas/Results#section7">Results </a> (May need to open in a new tab.)
 +
</div>
 +
 
 +
</html>
 +
 
 +
{{Team:Austin_UTexas/Footer}}
 +
 
 +
 
 +
<!-- Commented out to prevent from being visible on page
 +
<div class="column full_size">
 +
 
 +
<p>Tell us about your project, describe what moves you and why this is something important for your team.</p>
 +
 
 +
 
 +
<h5>What should this page contain?</h5>
 +
<ul>
 +
<li> A clear and concise description of your project.</li>
 +
<li>A detailed explanation of why your team chose to work on this particular project.</li>
 +
<li>References and sources to document your research.</li>
 +
<li>Use illustrations and other visual resources to explain your project.</li>
 +
</ul>
 +
 
 +
 
 +
</div>
 +
 
 +
<div class="column full_size" >
 +
 
 +
<h5>Advice on writing your Project Description</h5>
 +
 
 
<p>
 
<p>
−
Possessing the ability to monitor the brewing process of kombucha without disturbing the microenvironment and using a very visible color reporter would allow for greater insights as to how the populations of organisms and pH may change due to competition amongst other bacteria and yeast in the beverage and SCOBY of the kombucha. The byproducts produced by the kombucha as it brews causes the tea to become more acidic, leading to our team searching for pH sensitive promoters, and for ways to implement these into kombucha.
+
We encourage you to put up a lot of information and content on your wiki, but we also encourage you to include summaries as much as possible. If you think of the sections in your project description as the sections in a publication, you should try to be consist, accurate and unambiguous in your achievements.  
 +
</p>
 +
 
 
<p>
 
<p>
−
Though an acidic sensor was what was required for our kombucha analysis, the identification of sensors in other areas of the pH spectrum were explored as well. Three sequences were identified, the CadC operon for the acidic range, CpxA-CpxR complex for the neutral range, and the P-atp2 promoter from the BioBrick Registry (<a href="http://parts.igem.org/Part:BBa_K1675021">BBa_K1675021</a>) for the basic range. Each sequence was paired with a unique corresponding reporter sequence so that if each pH sensitive plasmid were in the same environment, the specific pH of the system could be seen. The reporters used were, <a href="http://parts.igem.org/Part:BBa_E1010">BBa_E1010</a> for the CadC construct, <a href="http://parts.igem.org/Part:BBa_K1033916">BBa_K1033916</a> for the CpxA-CpxR complex, and <a href="http://partsregistry.org/Part:BBa_K592009">BBa_K592009</a> for the P-atp2 promoter.
+
Judges like to read your wiki and know exactly what you have achieved. This is how you should think about these sections; from the point of view of the judge evaluating you at the end of the year.
−
<p>
+
</p>
−
<u>CadC</u>
+
 
−
<p>
+
</div>
−
<u>CpxA-CpxR</u>
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−
<p>
+
 
−
<u>P-atp2</u>
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<div class="column half_size" >
−
<p>
+
 
−
<u>Next Steps and the GOX Sequences as Putative Promoters</u>
+
<h5>References</h5>
 +
<p>iGEM teams are encouraged to record references you use during the course of your research. They should be posted somewhere on your wiki so that judges and other visitors can see how you thought about your project and what works inspired you.</p>
 +
 
 +
</div>
 +
 
 +
 
 +
<div class="column half_size" >
 +
<h5>Inspiration</h5>
 +
<p>See how other teams have described and presented their projects: </p>
 +
 
 +
<ul>
 +
<li><a href="https://2014.igem.org/Team:Imperial/Project"> Imperial</a></li>
 +
<li><a href="https://2014.igem.org/Team:UC_Davis/Project_Overview"> UC Davis</a></li>
 +
<li><a href="https://2014.igem.org/Team:SYSU-Software/Overview">SYSU Software</a></li>
 +
</ul>
 +
</div>
 +
 
 +
 
  
 
</html>
 
</html>
 +
--!>
 +
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 +
 +
 +
<!--{{Austin_UTexas}}
 
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 +
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 +
    background-position: 0px 0px;
 +
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<div class="column full_size_outer">
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<div class="column full_size_inner">
 +
  <h2>Demonstrate</h2>
 +
  <br>
 +
    <p> Click on one of the images below to learn more about our results! </p>
 +
    </div>
 +
 +
 +
<div class="column fifth_size">
 +
<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>
 +
</div>
 +
 +
<div class="column fifth_size">
 +
<input type="image" src="https://static.igem.org/mediawiki/2016/6/64/T--Austin_UTexas--ConjugationPic.png" style="width:100%;" onclick="showOne('section2')" /><p>Conjugation </p>
 +
</div>
 +
 +
<div class="column fifth_size">
 +
<input type="image" src="https://static.igem.org/mediawiki/2016/0/04/T--Austin_UTexas--RecapNavi.png" style="width:100%;" onclick="showOne('section3')" /><p>Recapitulation</p>
 +
</div>
 +
 +
<div class="column fifth_size">
 +
<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>
 +
</div>
 +
 +
<div class="column fifth_size">
 +
<input type="image" src ="https://static.igem.org/mediawiki/2016/e/e7/T--Austin_UTexas--pHNavi.png" style="width:100%;" onclick="showOne('section6')" /><p>pH</p>
 +
</div>
 +
 +
<div class="column full_size_inner">
 +
<div id="section1" class= "naviSection">
 +
<h2>Kombucha Strains</h2>
 +
 +
</html>
 +
*Successfully isolated microbes from various samples of kombucha.
 +
*Identified strains of bacteria and yeast using rRNA gene sequencing.
 +
*Characterized each of the isolated microbes to facilitate further experimentation.
 +
 +
<html>
 +
<a href = "https://2016.igem.org/Team:Austin_UTexas/Results#section1">Results </a>
 +
</div>
 +
 +
<div id="section2" class = "naviSection">
 +
<h2>Conjugation</h2>
 +
 +
</html>
 +
*Attempted conjugation with <i>G. oxydans</i>.
 +
*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.
 +
<html>
 +
<a href = "https://2016.igem.org/Team:Austin_UTexas/Results#section2">Results </a>
 +
</div>
 +
 +
<div id = "section3" class = "naviSection">
 +
<h2>Recapitulation</h2>
 +
 +
</html>
 +
*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 <i>Ga. hansenii</i> is essential for the fermentation of kombucha.
 +
*Determined that two distinct strains of the yeast <i>Lachancea fermentati</i> are necessary for the fermentation of kombucha, including one that appears to produce high quantities of C02.
 +
<html>
 +
<a href = "https://2016.igem.org/Team:Austin_UTexas/Results#section3">Results </a>
 +
</div>
 +
 +
<div id="section4"  class = "naviSection">
 +
<h2>Ethanol</h2>
 +
 +
</html>
 +
*Found literature describing sequences for genes involved in the metabolism of ethanol to acetic acid in the bacterium <i>Ga. hansenii</i>.
 +
*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.
 +
<html>
 +
<a href = "https://2016.igem.org/Team:Austin_UTexas/Results#section4">Results </a>
 +
</div>
 +
 +
<div id="section6"  class = "naviSection">
 +
<h2>pH Sensors</h2>
 +
 +
</html>
 +
*Successfully created a neutral pH sensor with a reporter.
 +
*Further characterized the P-atp2 Biobrick.
 +
*Found literature describing three putative promoters in <i>Gluconobacter oxydans</i> that increase transcription under acidic conditions, and currently characterizing these sequences.
 +
<html>
 +
<a href = "https://2016.igem.org/Team:Austin_UTexas/Results#section6">Results </a></div>
 +
 +
<div="column full_size"> <br><br><br></div>
 +
</html>
 +
 +
 +
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<p>Here you can describe the results of your project and your future plans. </p>
 
<p>Here you can describe the results of your project and your future plans. </p>
  
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<h5> Project Achievements </h5>
 
<h5> Project Achievements </h5>
  
−
<p>You can also include a list of bullet points (and links) of the successes and failures you have had over your summer. It is a quick reference page for the judges to see what you achieved during your summer.</p>
+
 
  
 
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Latest revision as of 00:48, 20 October 2016

Demonstrate

For the gold medal “Demonstrate your work” requirement, we have shown that we can recreate kombucha from scratch by adding isolated strains of microbes to tea media. Our tea media, made with water, black tea, and sucrose, simulates the starting mixture used to brew kombucha. We have performed extensive recapitulation trials to determine which strains of yeast and bacteria are necessary for brewing kombucha. Cataloguing these vital strains is a necessary step toward modifying the starting population to create a “designer beverage” with a variety of properties that could benefit kombucha consumers and manufacturers outside the lab.

Click the images below to learn more about our results!

Kombucha Strains

Conjugation

Recapitulation

Ethanol

pH

Gellan Gum