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Team:Rice University/CONCLUSIONS
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*Ongoing work includes | *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?) | **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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Revision as of 03:53, 30 October 2008
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OUR TEAM:::SUMMARY ::: BACKGROUND ::: STRATEGY ::: CONSTRUCTS ::: RESULTS ::: ONGOING WORK
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