Difference between revisions of "Team:Paris Bettencourt/Results"

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<h2>We repurposed fermentation for creating nutrionally enhanced food</h2>
 
<h2>We repurposed fermentation for creating nutrionally enhanced food</h2>
 
<ul>
 
<ul>
<li>We created an modified strain of <em>E. coli</em> that produces vitamin B2 to high levels, and built a vector for allowing <em>Lactococcus</em>, an endogenous micro-organism of idli, to produce the vitamin as well,</li>
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<li>We created an modified strain of <em>E. coli</em> that produces vitamin B2 to high levels, and built a vector for allowing <em>Lactococcus</em>, an endogenous micro-organism of idli, to produce the vitamin as well.</li>
 
<li>We measured the overproduction of vitamin A by an engineered strain of <em>S. cerevisiae</em>, and showed that this does not significantly impair its growth. We demonstrated that backslopping of engineered strains is possible.</li>
 
<li>We measured the overproduction of vitamin A by an engineered strain of <em>S. cerevisiae</em>, and showed that this does not significantly impair its growth. We demonstrated that backslopping of engineered strains is possible.</li>
 
<li>We re-engineered the microbiome of traditional Indian dishes, and proved that an exogenous organism with high vitamin production can be introduced in idli.</li>
 
<li>We re-engineered the microbiome of traditional Indian dishes, and proved that an exogenous organism with high vitamin production can be introduced in idli.</li>
<li>We proved the safety of our product by proving that no micro-organism survives cooking, bringing new opportunities to the GMO debate</li>
+
<li>We proved the safety of our product by proving that no micro-organism survives cooking, bringing new opportunities to the GMO debate.</li>
 
</ul>
 
</ul>
  

Revision as of 13:39, 4 November 2015

Throughout the summer, we have imagined a disruptive product that we believe will be a step forward for solving malnutrition.

We repurposed fermentation for creating nutrionally enhanced food

  • We created an modified strain of E. coli that produces vitamin B2 to high levels, and built a vector for allowing Lactococcus, an endogenous micro-organism of idli, to produce the vitamin as well.
  • We measured the overproduction of vitamin A by an engineered strain of S. cerevisiae, and showed that this does not significantly impair its growth. We demonstrated that backslopping of engineered strains is possible.
  • We re-engineered the microbiome of traditional Indian dishes, and proved that an exogenous organism with high vitamin production can be introduced in idli.
  • We proved the safety of our product by proving that no micro-organism survives cooking, bringing new opportunities to the GMO debate.

We designed a truly sustainable solution

  • We found effective, easily acceptable solutions for manufacturing, distribution and conservation of microbial products,
  • We designed and constructed a community-centric synthetic biology framework for nutrient-producing microbes,
  • We shown that our manufacturing process is accessible even to people with minimal resources,
  • We designed a device to detect vitamin B12 in food that is way cheaper than its analytical chemistry counterparts

We identified the needs of the target population and provided feasible solutions

  • We got promising feedback from Indian people, researchers and officials, including the former Director of the Council of Scientific and Industrial Research and founder of IGIB,
  • We successfully defended our project in front of a citizen review commitee,
  • We shown that rice is often the only resource people have, so our design will be an effective solution for them, as it can be manufactured with only rice water,
  • We got a lot of citizen involvement and gathered more than fifty sale promises proving the high acceptance of our product by the community.