Difference between revisions of "Team:Paris Bettencourt/Project/Manufacturing"
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<img src="https://static.igem.org/mediawiki/2015/6/6f/PBScsurvivalrate.jpeg" alt="Graph" height="387" width="516"> <br> | <img src="https://static.igem.org/mediawiki/2015/6/6f/PBScsurvivalrate.jpeg" alt="Graph" height="387" width="516"> <br> | ||
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On graph 2, we can see that the yeasts are very resistant and have a very high survival rate, decreasing very slowly over time. The survival rate is even higher than 1 because yeasts are growing very fast, so in 20 minutes in the water, they divide. In conclusion, the yeasts can be stored more than one week in a VitaCube.<br> | On graph 2, we can see that the yeasts are very resistant and have a very high survival rate, decreasing very slowly over time. The survival rate is even higher than 1 because yeasts are growing very fast, so in 20 minutes in the water, they divide. In conclusion, the yeasts can be stored more than one week in a VitaCube.<br> | ||
On graph 3, we can see that <i>L.</i> lactis survival rate is low since the first day and is decreasing very quickly every day. After 4 days of drying, the survival rate started to be very very low. Nevertheless, there are still around 10<sup>5</sup> cells in a VitaCube after one week, each is far enough to make a culture from it.<br> | On graph 3, we can see that <i>L.</i> lactis survival rate is low since the first day and is decreasing very quickly every day. After 4 days of drying, the survival rate started to be very very low. Nevertheless, there are still around 10<sup>5</sup> cells in a VitaCube after one week, each is far enough to make a culture from it.<br> |
Revision as of 12:31, 21 October 2015