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Contents 1 Self flavouring yoghurt 1.1 Project Goal 1.2 Vanillin Project 1.2.1 Vanillin Biosynthesis Pathway

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.

Finally the flavour and colour biosynthesis pathways can be transferred to Lactobacillus.

Targets		Operons Overview
Insert biobricks 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

Vanillin Project

One of our aims for iGEM is to construct a synthetic pathway to produce vanillin from the amino acid tyrosine. There are five genes in this pathway, which are present in three different organisms.

Vanillin Biosynthesis Pathway