Team:Rice University/CONCLUSIONS

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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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