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

Revision as of 22:57, 16 October 2016

Kombucha Strains

Conjugation

Recapitulation

Ethanol

pH

Kombucha Strains

Key Achievements:

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.

Recapitulation

Key Achievements:

In a process called "recapitulation," we successfully created kombucha by adding individual strains of microbes instead of a living kombucha culture containing the entire kombucha microbiome.
Determined that the microbe Ga. hansenii is essential for the fermentation of kombucha.
Determined that multiple strains of the yeast Lachancea fermentati are necessary for the fermentation of kombucha.

Conjugation

Key Achievements

Attempted conjugation with G. oxydans.
Performed minimum inhibitory concentration experiments between G. oxydans and spectinomycin, carbenicillin and kanamycin.
Determined that G. oxydans is resistant to spectinomycin and carbenicillin.

Ethanol

Key Achievements

Found in literature sequences for genes involved in the metabolism of ethanol to acetic acid in the bacterium Ga. hansenii.
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 Lachancea fermentati isolated from our kombucha.

pH Sensors

Key Achievements

Successfully created a neutral pH sensor.
Characterized the P-atp2 Biobrick.
Identified a potential pH sensor in Gluconobacter oxydans.

@@ Line 42: / Line 42: @@
 <h3>Key Achievements:</h3>
 </html>
-*Successfully isolated microbes from various samples of kombucha
+*Successfully isolated microbes from various samples of kombucha.
-*Identified strains of bacteria and yeast using rRNA gene sequencing
+*Identified strains of bacteria and yeast using rRNA gene sequencing.
-*Characterized each of the isolated microbes to facilitate further experimentation
+*Characterized each of the isolated microbes to facilitate further experimentation.
 __NOTOC__
@@ Line 68: / Line 68: @@
 <h3>Key Achievements</h3>
 </html>
-*Unsuccessfully attempted conjugation with <i>G. oxydans</i>
+*Attempted conjugation with <i>G. oxydans</i>.
-*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.
 <html>
 </div>
@@ Line 79: / Line 79: @@
 <h3>Key Achievements</h3>
 </html>
-*Identified genes involved in the metabolism of ethanol to acetic acid in the bacterium <i>Ga. hansenii</i>.
+*Found in literature 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
+*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.
 <html>
 </div>