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

Line 194: Line 194:
 
<div class="naviSection" id="section6">
 
<div class="naviSection" id="section6">
 
<h2>pH Sensors</h2>
 
<h2>pH Sensors</h2>
<div class="column full_size" >
 
 
<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.
 
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.

Revision as of 21:11, 17 October 2016

Results

Click on one of the images below to learn more about our results!




Kombucha Strains

Conjugation

Recapitulation

Ethanol

pH Sensors