Difference between revisions of "Team:Austin UTexas/Demonstrate"
Gracetexana (Talk | contribs) |
|||
| Line 49: | Line 49: | ||
*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. | ||
| + | NEED LINK | ||
__NOTOC__ | __NOTOC__ | ||
| Line 61: | Line 62: | ||
*Determined that the microbe <i>Ga. hansenii</i> is essential for the fermentation of kombucha. | *Determined that the microbe <i>Ga. hansenii</i> is essential for the fermentation of kombucha. | ||
*Determined that multiple strains of the yeast <i>Lachancea fermentati</i> are necessary for the fermentation of kombucha. | *Determined that multiple strains of the yeast <i>Lachancea fermentati</i> are necessary for the fermentation of kombucha. | ||
| + | NEED LINK | ||
<html> | <html> | ||
</div> | </div> | ||
| Line 72: | Line 74: | ||
*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. | ||
| + | NEED LINK | ||
<html> | <html> | ||
</div> | </div> | ||
| Line 82: | Line 85: | ||
*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. | ||
| + | NEED LINK | ||
<html> | <html> | ||
</div> | </div> | ||
| Line 92: | Line 96: | ||
*Characterized the P-atp2 Biobrick. | *Characterized the P-atp2 Biobrick. | ||
*Identified a potential pH sensor in <i>Gluconobacter oxydans</i>. | *Identified a potential pH sensor in <i>Gluconobacter oxydans</i>. | ||
| + | NEED LINK | ||
<html> | <html> | ||
</div> | </div> | ||
Revision as of 14:42, 18 October 2016
Austin_UTexas
Demonstrate
Kombucha Strains
Conjugation
Recapitulation
Ethanol
pH
