Difference between revisions of "Team:Austin UTexas/Demonstrate"
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<h2><u>Recapitulation</u></h2> | <h2><u>Recapitulation</u></h2> | ||
| − | * 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. | + | * 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 <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. | ||
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," 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.
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.
