Difference between revisions of "Team:NEFU China/fit"
m |
m |
||
| Line 7: | Line 7: | ||
<script type="text/javascript" src="https://2015.igem.org/Team:NEFU_China/navjs?action=raw&ctype=text/javascript"></script> | <script type="text/javascript" src="https://2015.igem.org/Team:NEFU_China/navjs?action=raw&ctype=text/javascript"></script> | ||
<style> | <style> | ||
| − | #content{background:none;} | + | #content{ |
| + | background:none; | ||
| + | text-align:justify; | ||
| + | } | ||
| + | .mw-content-ltr ul, .mw-content-rtl .mw-content-ltr ul{ | ||
| + | margin: 0; | ||
| + | } | ||
</style> | </style> | ||
<link href="https://2015.igem.org/Team:NEFU_China/cleariGEM?action=raw&ctype=text/css" rel="stylesheet" /> </head> | <link href="https://2015.igem.org/Team:NEFU_China/cleariGEM?action=raw&ctype=text/css" rel="stylesheet" /> </head> | ||
Revision as of 14:19, 16 September 2015
Yogurt can easily get bacteria contamination when improperly stored. We generally cannot determine whether a cup of yogurt is safe for eating just through checking its appearance, so we asked this question: can we make spoiled yogurt look different?
This year, the iGEM team of NEFU_China aims at creating a novel and handy method for the detection of pathogens in yogurt. Autoinducer2 (AI-2), a signal molecule constantly produced by pathogens in yogurt, serves as the key in our project. We cloned genes related to the AI-2 responsive pathway in Salmonella typhimurium and integrated them into the genome of Lactobacillus bulgaricus. Our engineered Lactobacillus will be able to uptake AI-2 molecules from pathogens and trigger the expression of a report gene that produces a blue pigment. Since our engineered Lactobacillus can act as an auxiliary starter in yogurt fermentation, the detecting process can be greatly simplified. If you open a cup of yogurt and find it has already turned blue, you can just trash it.