Team:Austin UTexas/Demonstrate

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.