Difference between revisions of "Team:Paris Bettencourt/Design"
Line 131: | Line 131: | ||
microbiome varies from different regions, we found that <i>Lactococcus lactis</i> and <i>Lactobacillus | microbiome varies from different regions, we found that <i>Lactococcus lactis</i> and <i>Lactobacillus | ||
plantarum</i> are among the most common fermentative bacteria found in <i>idli</i> batter, | plantarum</i> are among the most common fermentative bacteria found in <i>idli</i> batter, | ||
− | while in the yeast population, <i>Saccharomyces cerevisiae</i> was always present. | + | while in the yeast population, <i>Saccharomyces cerevisiae</i> was always present. |
− | + | Since we wanted our product to disrupt as little as possible | |
the <i>idli</i>'s taste, we chose these organisms for production of the different vitamins and | the <i>idli</i>'s taste, we chose these organisms for production of the different vitamins and | ||
to improve iron availability, instead of adding new micro-organisms that weren’t already present | to improve iron availability, instead of adding new micro-organisms that weren’t already present | ||
Line 138: | Line 138: | ||
Many people who reviewed our project said that taste was of high importance, and would prefer | Many people who reviewed our project said that taste was of high importance, and would prefer | ||
that we modified microbes already present in the idli rather than add new ones. | that we modified microbes already present in the idli rather than add new ones. | ||
− | + | ||
<div class="column-right" align="center"> | <div class="column-right" align="center"> | ||
Line 165: | Line 165: | ||
work with, but our goal is to have the vitamins produced by GRAS only. | work with, but our goal is to have the vitamins produced by GRAS only. | ||
<br>A further step to our project would be to implement the pathways in wild type strains | <br>A further step to our project would be to implement the pathways in wild type strains | ||
− | directly taken from fermented foods, instead of lab strains. | + | directly taken from fermented foods, instead of lab strains. |
− | + | ||
</div> | </div> | ||
Line 203: | Line 202: | ||
− | |||
− | |||
− | |||
− | |||
− | |||
− | |||
− | |||
− | |||
− | |||
− | |||
− | |||
− | |||
− | |||
− | |||
− | |||
− | |||
− | |||
− | |||
− | |||
− | |||
− | |||
− | |||
− | |||
− | |||
− | |||
− | |||
− | |||
− | |||
− | |||
− | |||
− | |||
− | |||
− | |||
− | |||
− | |||
− | |||
− | |||
− | |||
− | |||
− | |||
− | |||
− | |||
</div> | </div> | ||
</html> | </html> | ||
{{Paris_Bettencourt/footer}} | {{Paris_Bettencourt/footer}} |
Revision as of 03:57, 19 September 2015