Difference between revisions of "Team:Paris Bettencourt/Project/Manufacturing"
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<b>Figure 1</b> | <b>Figure 1</b> | ||
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<div class="column-left" align="justify"> | <div class="column-left" align="justify"> | ||
− | <img src="https://static.igem.org/mediawiki/2015/f/fd/PBmanufacturingcube.jpg" height=" | + | <img src="https://static.igem.org/mediawiki/2015/f/fd/PBmanufacturingcube.jpg" height="350" width="558"> |
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<img src="https://static.igem.org/mediawiki/2015/6/6f/PBScsurvivalrate.jpeg" alt="Graph" height="387" width="516"> <br> | <img src="https://static.igem.org/mediawiki/2015/6/6f/PBScsurvivalrate.jpeg" alt="Graph" height="387" width="516"> <br> | ||
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<div class="column-right" align="justify"> | <div class="column-right" align="justify"> | ||
− | <img src="https://static.igem.org/mediawiki/2015/0/0e/PBlactococcussurvival.jpeg" alt="Graph" height="387" width=" | + | <img src="https://static.igem.org/mediawiki/2015/0/0e/PBlactococcussurvival.jpeg" alt="Graph" height="387" width="516"><br> |
<b>Figure 3</b><br> | <b>Figure 3</b><br> | ||
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− | On graph 2, we can see that the yeasts are very resistant and have a | + | On graph 2, we can see that the yeasts are very resistant and have a high survival rate, decreasing very slowly over time. The survival rate is even higher than 1 because yeasts are growing very fast, so in 20 minutes in the water, they divide. In conclusion, the yeasts can be stored more than one week in a VitaCube.<br> |
On graph 3, we can see that <i>L.</i> lactis survival rate is low since the first day and is decreasing very quickly every day. After 4 days of drying, the survival rate started to be very very low. Nevertheless, there are still around 10<sup>5</sup> cells in a VitaCube after one week, each is far enough to make a culture from it.<br> | On graph 3, we can see that <i>L.</i> lactis survival rate is low since the first day and is decreasing very quickly every day. After 4 days of drying, the survival rate started to be very very low. Nevertheless, there are still around 10<sup>5</sup> cells in a VitaCube after one week, each is far enough to make a culture from it.<br> | ||
Looking at the graphs, we can see that the mix of both strains doesn't influence their survival. | Looking at the graphs, we can see that the mix of both strains doesn't influence their survival. | ||
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<h1>Micro-organisms in idli</h1> | <h1>Micro-organisms in idli</h1> | ||
<p>We want to make sure that the organisms we are using can grow on idli | <p>We want to make sure that the organisms we are using can grow on idli | ||
− | batter in | + | batter in conditions of fermentation, and that they can grow |
together in the same batter. To test this hypothesis, we did two | together in the same batter. To test this hypothesis, we did two | ||
different experiments. The first one consisted in inoculating the | different experiments. The first one consisted in inoculating the | ||
different strains of micro-organisms that we intend to use for | different strains of micro-organisms that we intend to use for | ||
fermentation in the batter of idli at the moment of fermentation (after | fermentation in the batter of idli at the moment of fermentation (after | ||
− | the mixing and grinding step). Each time, we | + | the mixing and grinding step). Each time, we added between 10<sup>7</sup> |
and 10<sup>8</sup> cells.</p> | and 10<sup>8</sup> cells.</p> | ||
<p>The second experiment consisted in measuring the growth curve using a | <p>The second experiment consisted in measuring the growth curve using a | ||
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<h2>Growth during fermentation of idli</h2> | <h2>Growth during fermentation of idli</h2> | ||
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− | < | + | <img width="1000px" src="https://static.igem.org/mediawiki/2015/3/3a/Mean_Idliwater_11sep.png" width=120%><br> |
− | < | + | <b>Figure 4: </b><i> Growth of the micro-organisms in idli water </i><br><br> |
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− | </ | + | |
− | < | + | <img width="1000px" src="https://static.igem.org/mediawiki/2015/9/97/Mean_Idliwater_10sep.png" width=120%><br> |
+ | <b>Figure 5: </b><i> Growth of the micro-organisms in idli water </i><br><br> | ||
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− | As we can observe, the E. coli strain we engineered to produce | + | Idli water was obtained by taking the transparent supernatant after decantation of the idli batter.<br> |
− | vitamin B2 and the S. cerevisiae who have undergone the PHO 80 or/and | + | <b>As we can observe, the E. coli strain we engineered to produce vitamin B2 and the S. cerevisiae who have undergone the PHO 80 or/and PHO85 genes deletion grew well on idli water.</b><br><br><br> |
− | PHO85 genes deletion grew well on idli water. | + | |
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</html> | </html> | ||
{{Paris_Bettencourt/footer}} | {{Paris_Bettencourt/footer}} |
Latest revision as of 23:55, 19 November 2015