Team:Rice University/CONCLUSIONS

From 2008.igem.org

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*Ongoing work includes
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*'''Ongoing work includes:'''
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**characterization of resveratrol production using only 4CL:STS and feeding ''p''-coumaric acid   
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**Characterization of resveratrol production using only 4CL:STS and feeding ''p''-coumaric acid.  
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**construction of the full biosynthetic circuit and characterization of resveratrol production
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**Construction of the full biosynthetic circuit and characterization of resveratrol production.
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**redesign circuit so that an antibiotic selection using bleocin (toxic) is not required.   
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**Redesign circuit so that an antibiotic selection using bleocin (toxic) is not required.   
**Possible switch to fluorescent screen (green beer?)
**Possible switch to fluorescent screen (green beer?)
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**adding woodchips to feed additional coumaric acid into the fermenting mix for additional resveratrol gain and improved taste.
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**Adding woodchips to feed additional coumaric acid into the fermenting mix for additional resveratrol gain and improved taste.
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**exploration of using our biosynthetic circuit in other industrial strains of yeast for resveratrol infused cider, wine, whiskey, bourbon, vodka, etc.
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**Exploration of using our biosynthetic circuit in other industrial strains of yeast for resveratrol infused cider, wine, whiskey, bourbon, vodka, etc.
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Latest revision as of 03:55, 30 October 2008


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OUR TEAM:::SUMMARY ::: BACKGROUND ::: STRATEGY ::: CONSTRUCTS ::: RESULTS ::: ONGOING WORK

  • Ongoing work includes:
    • Characterization of resveratrol production using only 4CL:STS and feeding p-coumaric acid.
    • Construction of the full biosynthetic circuit and characterization of resveratrol production.
    • Redesign circuit so that an antibiotic selection using bleocin (toxic) is not required.
    • Possible switch to fluorescent screen (green beer?)
    • Adding woodchips to feed additional coumaric acid into the fermenting mix for additional resveratrol gain and improved taste.
    • Exploration of using our biosynthetic circuit in other industrial strains of yeast for resveratrol infused cider, wine, whiskey, bourbon, vodka, etc.
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