Edinburgh/Yoghurt
From 2007.igem.org
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=Self flavouring yoghurt= | =Self flavouring yoghurt= | ||
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==Project Discription== | ==Project Discription== | ||
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Finally the flavour and colour biosynthesis pathways can be transferred to ''Lactobacillus''. | Finally the flavour and colour biosynthesis pathways can be transferred to ''Lactobacillus''. | ||
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| + | [[Edinburgh/Yoghurt| Introduction]] | [[Edinburgh/Yoghurt/Applications|Applications]] | [[Edinburgh/Yoghurt/Design|Design]] | [[Edinburgh/Yoghurt/Status|Status]] | [[Edinburgh/Yoghurt/References|References]] | ||
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There are many advantages for genetically modifying bacteria and other micro-organisms that are normally present in our food. These include increasing the number of beneficial vitamins, carotenoids and other co-factors, which may be rare in some peoples diet, such as those people suffering from malnutrition in developing countries. | There are many advantages for genetically modifying bacteria and other micro-organisms that are normally present in our food. These include increasing the number of beneficial vitamins, carotenoids and other co-factors, which may be rare in some peoples diet, such as those people suffering from malnutrition in developing countries. | ||
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Downregulation of Caffeic Acid 3-O-Methyltransferase and Caffeoyl CoA 3-O-Methyltransferase in Transgenic Alfalfa Impacts on Lignin Structure and Implications for the Biosynthesis of G and S Lignin, Guo D, et al, Plant Cell. January; 13(1): 73 (2001) | Downregulation of Caffeic Acid 3-O-Methyltransferase and Caffeoyl CoA 3-O-Methyltransferase in Transgenic Alfalfa Impacts on Lignin Structure and Implications for the Biosynthesis of G and S Lignin, Guo D, et al, Plant Cell. January; 13(1): 73 (2001) | ||
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Revision as of 10:21, 9 August 2007
Edinburgh > Yoghurt
Introduction | Applications | Design | Status | References
https://static.igem.org/mediawiki/2007/f/f5/800px-Edinburgh_City_15_mod.JPG
Self flavouring yoghurt
Project Discription
This project looks at applying synthetic biology techniques to Gram positive organisms for special applications. In cases such as environmental applications, vaccines, and probiotics, it would be advantageous to use alternative bacterial hosts than the traditional E.Coli and budding yeast. As a proof of concept we are attemting to engineer lactic acid bacteria, such as Lactobacillus acidiphilus to synthesise flavours 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 the well characterised host bacterium 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.
Introduction | Applications | Design | Status | References
