From 2007.igem.org

Revision as of 14:38, 16 July 2007 (view source) Amar (Talk | contribs) ← Older edit		Revision as of 14:39, 16 July 2007 (view source) Amar (Talk | contribs) Newer edit →
Line 1:		Line 1:
		+	[https://2007.igem.org/Edinburgh https://static.igem.org/mediawiki/2007/f/f5/800px-Edinburgh_City_15_mod.JPG]
		+
	== Self flavouring yoghurt ==		== Self flavouring yoghurt ==

---

Revision as of 14:39, 16 July 2007

https://static.igem.org/mediawiki/2007/f/f5/800px-Edinburgh_City_15_mod.JPG

Self flavouring yoghurt

Project Goal

Engineer lactic acid bacteria, such as Lactobacillus acidiphilus to synthesise flavours and colours during yoghurt production. The idea is to stimulate the synthesis of a certain flavour and colour via the addition of an external stimulus. Due to the nature of the finished product we will be using promoters induced by the disaccharides maltose, trehalose and arabinose.

The project will be carried out in two steps. The first step is to generate the flavour and colour biosynthesis pathways in E. coli, before transferring them to Lactobacillus.

Targets		Operons Overview
Insert a biobrick into a non E. coli bacterium (Bacillus Sublillis) Engineer a pathway to make Vanillin
Potential Flavours Potential Colours Vanilla Orange Strawberry Red Lemon Yellow Orange Pink