Difference between revisions of "Team:Bordeaux/Bacteria results"
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N.B. We realized these figures by doing the average of all production results in each medium.</p> | N.B. We realized these figures by doing the average of all production results in each medium.</p> | ||
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− | <img style=" | + | <img style="width:55vw;height:20vw"src="https://static.igem.org/mediawiki/2015/thumb/4/49/BordeauxTeam_Mix_LB_and_M63_resultsV3.png/800px-BordeauxTeam_Mix_LB_and_M63_resultsV3.png"> |
<p class="reference" align ="center"> <b> Figure 5: Quantitative analysis of purified Curdlan with aniline blue</b> </p> | <p class="reference" align ="center"> <b> Figure 5: Quantitative analysis of purified Curdlan with aniline blue</b> </p> | ||
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<p align="justify"> In following results, we have studied production in M63 and LB media started at the same time. </p> | <p align="justify"> In following results, we have studied production in M63 and LB media started at the same time. </p> | ||
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− | <img style=" | + | <img style="width:32vw;height:20vw" src="https://static.igem.org/mediawiki/2015/2/23/Bordeaux_Team_LB_and_M63_resultsV2.png"> |
<p class="reference" align ="center"> <b> Figure 6: Quantitative analysis of purified Curdlan with aniline blue</b> </p> | <p class="reference" align ="center"> <b> Figure 6: Quantitative analysis of purified Curdlan with aniline blue</b> </p> | ||
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<p align="justify"> Part 1. To verify <i>OsmY</i> promoter is only active in the stationary phase, we realized Curdlan quantitative analysis every hour of a culture in LB medium. The switch of temperature for the culture is linked to the transition in stationary phase. | <p align="justify"> Part 1. To verify <i>OsmY</i> promoter is only active in the stationary phase, we realized Curdlan quantitative analysis every hour of a culture in LB medium. The switch of temperature for the culture is linked to the transition in stationary phase. | ||
<br>→ As we can see, Curdlan appears after the switch at 27°C. So, <i>OsmY</i> promoter is active in stationary phase only. <b>(Fig.7)<b></p> | <br>→ As we can see, Curdlan appears after the switch at 27°C. So, <i>OsmY</i> promoter is active in stationary phase only. <b>(Fig.7)<b></p> | ||
− | <img style=" | + | <img style="width:45vw;height:30vw" src="https://static.igem.org/mediawiki/2015/thumb/1/16/Bordeaux_Team_promoter_characterizationV4.png/800px-Bordeaux_Team_promoter_characterizationV4.png"> |
<p class="reference" align ="center"> <b> Figure 7: <i>OsmY</i> promoter characterization <br> </p> | <p class="reference" align ="center"> <b> Figure 7: <i>OsmY</i> promoter characterization <br> </p> | ||
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<h6 align="center"> At the end... </h6> | <h6 align="center"> At the end... </h6> | ||
<p align="center"> <b> We have obtained 3.44g of Curdlan in one month of production and with one single gene!</p> | <p align="center"> <b> We have obtained 3.44g of Curdlan in one month of production and with one single gene!</p> | ||
− | <img style=" | + | <img style="width:30vw;height:30vw" src="https://static.igem.org/mediawiki/2015/thumb/9/98/Team_Bordeaux_CURDLAN.JPG/450px-Team_Bordeaux_CURDLAN.JPG"> |
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<h6 align="center">Perspectives</h6> | <h6 align="center">Perspectives</h6> |
Revision as of 12:57, 17 September 2015