Team:Austin UTexas/Demonstrate
| Species | Classification | Brand of Kombucha Isolated From |
|---|---|---|
| Staphylococcus warneri | Bacteria | GT’s Kombucha |
| Staphylococcus epidermidis | Bacteria | GT's Kombucha |
| Gluconobacter oxydans* | Bacteria | GT’s Kombucha |
| Lachancea fermentati* | Yeast | Buddha's Brew |
| Propionibacterium acnes | Bacteria | Buddha's Brew |
| Micrococcus luteus | Bacteria | Buddha's Brew |
| Bacillus pumilus | Bacteria | Buddha's Brew |
| Saccharomyces cerevisiae | Yeast | LIVE Soda Kombucha |
| Schizosaccharomyces pombe* | Yeast | LIVE Soda Kombucha |
(*Indicates a species that is considered vital to the production of kombucha)
pH Sensors
Here you can describe the results of your project and your future plans.
What should this page contain?
- Clearly and objectively describe the results of your work.
- Future plans for the project
- Considerations for replicating the experiments
Project Achievements
You can also include a list of bullet points (and links) of the successes and failures you have had over your summer. It is a quick reference page for the judges to see what you achieved during your summer.
- A list of linked bullet points of the successful results during your project
- A list of linked bullet points of the unsuccessful results during your project. This is about being scientifically honest. If you worked on an area for a long time with no success, tell us so we know where you put your effort.
Inspiration
See how other teams presented their results.
