Team:Rice University/CONCLUSIONS

(Difference between revisions)

Latest revision as of 03:55, 30 October 2008

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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 {|align="justify" style="background-color:#FFFFFF;text-align:justify" cellpadding="30" width="90%"
 |
-*Ongoing work includes
+*'''Ongoing work includes:'''
-**characterization of resveratrol production using only 4CL:STS and feeding ''p''-coumaric acid
+**Characterization of resveratrol production using only 4CL:STS and feeding ''p''-coumaric acid.
-**construction of the full biosynthetic circuit and characterization of resveratrol production
+**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?)
+**Redesign circuit so that an antibiotic selection using bleocin (toxic) is not required.
-**exploration of using our biosynthetic circuit in other industrial strains of yeast for whiskey, bourbon, vodka, etc infused resveratrol
+**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.
 |}
 |}