Difference between revisions of "Team:Austin UTexas"

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<h2> Description </h2>
 
<h2> Description </h2>
  
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<p> Kombucha is a fermented tea that contains a symbiotic community which includes both bacterial and yeast cells. There are many claims about the potential health benefits that kombucha provides, but none of these assertions have been proven scientifically. Due to the growing popularity of kombucha, these microbes pose a valuable opportunity to use synthetic biology in order to create a designer beverage. During this research, we have isolated and identified various types of bacteria and fungi from store bought kombucha. We have also attempted to conjugate GFP into these microbes to prove that genetically engineering the bacterial cells is possible. By proving that we can genetically engineer the bacteria, we can design constructs such as a genetic device that makes Brazzein, a sweet-tasting protein, or even increase the rate at which acetic acid is produced in the tea. We are also attempting to recapitulate kombucha by adding specific bacterial and fungal strains to sweetened tea in order to learn what species of microbes are required for tea to turn into kombucha.</p>
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<p>Kombucha is a fermented tea that contains a symbiotic community which is characterized by the relationship between ethanol-producing yeast and bacteria that use this ethanol to produce acetic acid as well as bacterial cellulose. Due to this unique microbiome, many claims have been made regarding the health benefits that come with imbibing in this beverage. However, none of these claims have been proven scientifically. Even so, many are quick to to jump on the bandwagon and try to create a profit from the rising popularity of kombucha. The Kombucha Brewers International, a non-profit trade association, has reported a growth of 50% a year in the kombucha industry, and they also state that the growth has shown no signs of slowing down in the near future.1 Because of the growing popularity of kombucha and the fact that it has such a diverse community of microbes, we believe that our research can not only add to the field of synthetic biology, but help grow the industry of genetically modified foods. Our goal is to create a designer beverage with added benefits that come from the genetic modification of the microbiome inside. We followed certain steps in order to attempt to achieve our goal. </p>
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#To isolate and identify different microbes in kombucha through various growth mediums and antibiotics, while using 16s sequencing to reveal the identities of the microorganisms.
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#To 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).
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#To confirm successful conjugation by utilizing 16s sequencing to reveal the identities of the potential transconjugants.
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#To design a construct(s) in bacteria endogenous to kombucha that adds a beneficial aspect to the drink.
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#To recapitulate create kombucha from scratch by adding specific strains of bacteria and yeast, including the transconjugants that contain our construct(s).
  
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<p> Our team has been pursuing several different research avenues this summer.  We are working with a variety of organisms, including microbial communities, in an attempt to engineer a system that may be useful to the world in some way. Currently, we are discovering and attempting to engineer the organisms that make up the SCOBY (symbiotic community of bacteria and yeast) in Kombucha tea. Though this may seem to cover a very broad range, UT’s iGEM team is united under one front: we aim to improve something in the world through genetic engineering </p>
 
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<p> Thus far, each sub-project has accomplished something different, but we are all ultimately experiencing successes and failures. One of our sub-teams is developing a process by which gellan gum (a substitute for agar) can be made at home for novice biochemists, but there have been several issues with the process. Additionally, through weeks of trial and error, many teams have become very familiar with non-model organisms that the lab has never before worked with. Furthermore, we are very proud of a partnership that we are developing in the Kombucha industry, as this will be an invaluable resource as we proceed in this area. </p>
 
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<p> In the coming weeks, many of our projects will need to adjust and improve our Golden Gate Assembly system because the whole lab has been having problems in that respect. Furthermore, many projects will need to create a process to transform their organisms as these organisms have either not been used in our lab previously or are new isolates from the environment. A few of our sub-teams have shown successful conjugation, though. Finally, it is clear that we will need to consolidate our sub-projects to bring to the iGEM Jamboree. While each of our aims is valuable and interesting, not all will be ready to present and  only some will yield results of a quality that we are proud of. </p>
 
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<p> In the coming weeks, many of our projects will need to adjust and improve our Golden Gate Assembly system because the whole lab has been having problems in that respect. Furthermore, many projects will need to create a process to transform their organisms as these organisms have either not been used in our lab previously or are new isolates from the environment. A few of our sub-teams have shown successful conjugation, though. Finally, it is clear that we will need to consolidate our sub-projects to bring to the iGEM Jamboree. While each of our aims is valuable and interesting, not all will be ready to present and  only some will yield results of a quality that we are proud of. </p>
 
  
 
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Revision as of 07:31, 10 October 2016

Description

Kombucha is a fermented tea that contains a symbiotic community which is characterized by the relationship between ethanol-producing yeast and bacteria that use this ethanol to produce acetic acid as well as bacterial cellulose. Due to this unique microbiome, many claims have been made regarding the health benefits that come with imbibing in this beverage. However, none of these claims have been proven scientifically. Even so, many are quick to to jump on the bandwagon and try to create a profit from the rising popularity of kombucha. The Kombucha Brewers International, a non-profit trade association, has reported a growth of 50% a year in the kombucha industry, and they also state that the growth has shown no signs of slowing down in the near future.1 Because of the growing popularity of kombucha and the fact that it has such a diverse community of microbes, we believe that our research can not only add to the field of synthetic biology, but help grow the industry of genetically modified foods. Our goal is to create a designer beverage with added benefits that come from the genetic modification of the microbiome inside. We followed certain steps in order to attempt to achieve our goal.

  1. To isolate and identify different microbes in kombucha through various growth mediums and antibiotics, while using 16s sequencing to reveal the identities of the microorganisms.
  2. To 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).
  3. To confirm successful conjugation by utilizing 16s sequencing to reveal the identities of the potential transconjugants.
  4. To design a construct(s) in bacteria endogenous to kombucha that adds a beneficial aspect to the drink.
  5. To recapitulate create kombucha from scratch by adding specific strains of bacteria and yeast, including the transconjugants that contain our construct(s).


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