Difference between revisions of "Team:RHIT"

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<p> On any page, click the power button in the header in order to see some extra effects</p>
 
<p> On any page, click the power button in the header in order to see some extra effects</p>
  
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<p> Our project focuses on being able to control the cell's ability to use aerobic respiration for ATP production. We accomplish this is by creating a switch for the gene <i>MRPS12</i> which encodes a protein that is necessary for mitochondrial ribosomal function. This stops the electron transport chain and forces the cell to ferment. Our chassis, <i>S. cerevisae</i> can survive purely through fermentation, which allows us to test this process without killing the cells. </p>  
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<p> Throughout daily life, we come into contact with a number of products that are produced using yeast. Whether it be in brewing beer, baking bread, or creating medicines, yeast is an extremely common component to an industrial process. Part of what makes yeast so helpful is that it is able to survive using aerobic respiration and fermentation. This allows yeast to produce secondary metabolites, which we use in industrial processes.
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Our team focused specifically on working with S. cerevisiae which is common in both the brewing and baking processes (giving it the nickname ‘Baker’s yeast’. We worked to create a process that will allow the control of aerobic respiration, which will allow industry a little more freedom in manufacturing processes. Normally, fermentation will would occur until most of the carbon materials are gone, which includes sugars and other such materials. By being able to save these materials and still have fermentation, new tastes can be made. Furthermore, a common problem in industry is that the yeast will start to consume the product that the process is trying to make, since it is often carbon based. If the aerobic respiration is turned off however, the yeast will be unable to consume those materials </p>  
  
  

Revision as of 14:35, 6 September 2015

Welcome to Rose-Hulman's MitochONdriOFF project!

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Throughout daily life, we come into contact with a number of products that are produced using yeast. Whether it be in brewing beer, baking bread, or creating medicines, yeast is an extremely common component to an industrial process. Part of what makes yeast so helpful is that it is able to survive using aerobic respiration and fermentation. This allows yeast to produce secondary metabolites, which we use in industrial processes.

Our team focused specifically on working with S. cerevisiae which is common in both the brewing and baking processes (giving it the nickname ‘Baker’s yeast’. We worked to create a process that will allow the control of aerobic respiration, which will allow industry a little more freedom in manufacturing processes. Normally, fermentation will would occur until most of the carbon materials are gone, which includes sugars and other such materials. By being able to save these materials and still have fermentation, new tastes can be made. Furthermore, a common problem in industry is that the yeast will start to consume the product that the process is trying to make, since it is often carbon based. If the aerobic respiration is turned off however, the yeast will be unable to consume those materials

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