Difference between revisions of "Team:NEFU China/fit"

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<p><span style="font-family:arial,helvetica,sans-serif">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?&nbsp;<br />
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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 <em>Salmonella</em> <em>typhimurium</em>​ and integrated them into the genome of <em>Lactobacillus bulgaricus</em>. Our engineered<em> Lactobacillus </em>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<em> Lactobacillus</em> 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.</span></p>
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    <td align="left" class="fixtit1">Safety</td>
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Revision as of 11:11, 16 September 2015

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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.