Edinburgh/Yoghurt
From 2007.igem.org
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.
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