Edinburgh/Yoghurt
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| - | <big>Welcome to the self flavouring yogurt | + | <big>Welcome to the self flavouring yogurt project!</big> |
The aim of this project is not only to produce colourful, tasty yoghurt, but to demostrate that it is possible to successfully introduce biobricks into gram positive organisms and not just ''Eschericia coli''. | The aim of this project is not only to produce colourful, tasty yoghurt, but to demostrate that it is possible to successfully introduce biobricks into gram positive organisms and not just ''Eschericia coli''. | ||
| - | We chose to produce 'self flavouring' yoghurt, as this project enables us to manipulate a range of gram positive | + | We chose to produce 'self flavouring' yoghurt, as this project enables us to genetically manipulate a range of gram positive bacteria required for yoghurt formation (see yoghurt production, below). |
| - | ==== | + | There are several advantages for using genetically engineered gram positive bacteria, over the traditionally used ''E. coli'', a few of these include: |
| + | |||
| + | * Gram positive organisms are food grade, and therefore may be ingested. Potentially this could enable their use in a range of products from medicines to milk shakes or yoghurt to deliver benifical molecules to the body | ||
| + | |||
| + | * Several gram positive bacteria, such as ''Bacillus'' are able to form hardy spores. These do not require refridgeration and can be transported and used in very hot, cold or developing countries cheaply and with ease | ||
| + | |||
| + | * Gram positive organisms, such as the lactic acid bacteria, are much more efficient at secreting proteins and other molecules into their surrounding media than ''E. coli''. | ||
| + | |||
| + | |||
| + | ====Yoghurt Production==== | ||
Revision as of 15:47, 24 September 2007
Introduction | Applications | Objectives | Design | Modelling | Wet Lab | References
Wiki is currently being updated so appologies for missing information and links
Welcome to the self flavouring yogurt project!
The aim of this project is not only to produce colourful, tasty yoghurt, but to demostrate that it is possible to successfully introduce biobricks into gram positive organisms and not just Eschericia coli.
We chose to produce 'self flavouring' yoghurt, as this project enables us to genetically manipulate a range of gram positive bacteria required for yoghurt formation (see yoghurt production, below).
There are several advantages for using genetically engineered gram positive bacteria, over the traditionally used E. coli, a few of these include:
- Gram positive organisms are food grade, and therefore may be ingested. Potentially this could enable their use in a range of products from medicines to milk shakes or yoghurt to deliver benifical molecules to the body
- Several gram positive bacteria, such as Bacillus are able to form hardy spores. These do not require refridgeration and can be transported and used in very hot, cold or developing countries cheaply and with ease
- Gram positive organisms, such as the lactic acid bacteria, are much more efficient at secreting proteins and other molecules into their surrounding media than E. coli.
Yoghurt Production
Introduction | Applications | Objectives | Design | Modelling | Wet Lab | References
