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

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<h2><u>Recapitulation</u></h2>
 
<h2><u>Recapitulation</u></h2>
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* Kombucha is not possible without the microbe Ga. hansenii.
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* In a process called "recapitulation," successfully created kombucha by adding individual strains of microbes instead of a living kombucha culture containing the entire kombucha microbiome.
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* Multiple yeast are necessary, and while, our essential yeast were both Fermentati, these were different species strains.
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* Determined that the microbe <i>Ga. hansenii</i> is essential for the fermentation of kombucha.
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* With the proper essential microbes, kombucha can be put back together from individual microbes.
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* Determined that multiple strains of the yeast <i>Lachancea fermentati</i> are necessary for the fermentation of kombucha.
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<br>
 
<br>
 
<h3>Key Achievements:</h3>
 
<h3>Key Achievements:</h3>
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<br>
 
<br>
 
<h3>Key Achievements</h3>
 
<h3>Key Achievements</h3>
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*Identified genes involved in the metabolism of ethanol to acetic acid in the bacterium Ga. hansenii
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*Identified 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
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*Used a bromothymol blue assay to compare changes in pH resulting from fermentation in multiple strains of Lachancea fermentati isolated from our kombucha
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*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
  
  
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<h3>Key Achievements</h3>
 
<h3>Key Achievements</h3>
 
*Successfully created a neutral pH sensor.
 
*Successfully created a neutral pH sensor.
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*Characterized the Biobrick P-atp2.
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*Characterized the P-atp2 Biobrick.
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*Identified a potential pH sensor in Gluconobacter oxydans.
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*Identified a potential pH sensor in <i>Gluconobacter oxydans</i>.
  
  

Revision as of 16:40, 15 October 2016

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

  • In a process called "recapitulation," 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.


Key Achievements:


Conjugation


Key Achievements

  • Nothing


Ethanol


Key Achievements

  • Identified 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.