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

Line 2: Line 2:
  
 
<html>
 
<html>
 +
<div class="column sixth_size">
 +
<input type="image" src="https://static.igem.org/mediawiki/2016/4/40/T--Austin_UTexas--StrainNavi.png" style="width:100%"; onclick="showOne('section1')"/> <p>Kombucha Strains </p>
 +
</div>
 +
 +
<div class="column sixth_size">
 +
<input type="image" src="https://static.igem.org/mediawiki/2016/6/64/T--Austin_UTexas--ConjugationPic.png" style="width:100%;" onclick="showOne('section2')" /><p>Conjugation </p>
 +
</div>
 +
 +
<div class="column sixth_size">
 +
<input type="image" src="https://static.igem.org/mediawiki/2016/0/04/T--Austin_UTexas--RecapNavi.png" style="width:100%;" onclick="showOne('section3')" /><p>Recapitulation</p>
 +
</div>
 +
 +
<div class="column sixth_size">
 +
<input type="image" src="https://static.igem.org/mediawiki/2016/b/bb/T--Austin_UTexas--EtOHNavi.png" style="width:100%;" onclick="showOne('section4')" /><p>Ethanol</p>
 +
</div>
 +
 +
<div class="column sixth_size">
 +
<input type="image" src="https://static.igem.org/mediawiki/2016/f/f8/T--Austin_UTexas--BazzeinNavi.png" style="width:100%;" onclick="showOne('section5')" /><p>Brazzein</p>
 +
</div>
 +
 +
<div class="column sixth_size">
 +
<input type="image" src ="https://static.igem.org/mediawiki/2016/e/e7/T--Austin_UTexas--pHNavi.png" style="width:100%;" onclick="showOne('section6')" /><p>pH</p>
 +
</div>
  
 
<h2><u>Kombucha Strains</u></h2>  
 
<h2><u>Kombucha Strains</u></h2>  

Revision as of 20:39, 16 October 2016

Kombucha Strains

Conjugation

Recapitulation

Ethanol

Brazzein

pH

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


Key Achievements:

  • 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.


Conjugation


Key Achievements

  • Unsuccessfully attempted conjugation with G. oxydans
  • Performed minimum inhibitory concentration experiments between G. oxydans and spectinomycin, carbenicillin and kanamycin
  • Determined that G. oxydans is resistant to spectinomycin and carbenicillin


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.