Edinburgh/Yoghurt
From 2007.igem.org
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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. | 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 | + | The project will be carried out in two parts. The first is to generate the flavour and colour biosynthesis pathways in E. coli. The other part is to produce a way of placing biobricks into Lactobacillus |
| + | |||
| + | before transferring them to ''Lactobacillus''. | ||
Revision as of 09:11, 19 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 parts. The first is to generate the flavour and colour biosynthesis pathways in E. coli. The other part is to produce a way of placing biobricks into Lactobacillus
before transferring them to Lactobacillus.
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