Team:WesternU-Research Ontario

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You are provided with this team page template with which to start the iGEM season. You may choose to personalize it to fit your team but keep the same "look." Or you may choose to take your team wiki to a different level and design your own wiki. You can find some examples <a href="https://2009.igem.org/Help:Template/Examples">HERE</a>.
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        <hr><ul>
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          <li><a href="https://2010.igem.org/Team:WesternU-Research_Ontario">Home</a>&nbsp;&nbsp; | &nbsp;&nbsp;</li>
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          <li><a href="https://2010.igem.org/Team:WesternU-Research_Ontario/Team">Team</a>&nbsp;&nbsp; |   
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          &nbsp;&nbsp;</li>
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          &nbsp;&nbsp;</li>
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          <li><a href="https://2010.igem.org/Team:WesternU-Research_Ontario/Notebook">Notebook</a>&nbsp;&nbsp; |
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==Welcome to the UWO iGEM 2010 Wiki==
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* WesternU-Research_Ontario is a cross-disciplinary undergraduate team encompassing students from the University of Western Ontario's (UWO) Faculty of Science and Faculty of Engineering, as well as Fanshawe College's Applied Degree Program in Biotechnology.
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* The project is sponsored by the Stiller Centre of the UWO Research Park and led under the direction of Lee Smithson and Jennifer Dawe, General Manager and Technical Services Manger respectively of the Stiller Centre.
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{|align="justify"
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==Project Summary==
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|You can write a background of your team here. Give us a background of your team, the members, etc. Or tell us more about something of your choosing.
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* Yogourt is produced from <i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i> and <i>Streptococcus salivarius</i> subsp. <i>thermophilus</i> bacteria and is a major dairy product produced from the bacterial fermentation of milk.  
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|[[Image:WesternU-Research_Ontario_logo.png|200px|right|frame]]
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* Yogourt has been a significant source of nutrition for places like India, Asia and the Middle East for at least 5,400 years. Touted as rich in protein, calcium and vitamins B2, B6 and B12 among other health benefits, yogourt began to quickly enter the mainstay diets of peoples across the globe since the early 20th century.  
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* Our goal is to isolate a gene sequence from <i>Pseudomonas fluorescens</i> that produces pyoverdine: a yellow-green, water soluble fluorescent pigment.
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* The sequence must be subsequently inserted into <i>L. delbrueckii</i> to yield pyoverdine-producing bacteria; that is, yogourt which can effectively fluoresce or 'glow-in-the-dark'.
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''Tell us more about your project.  Give us background.  Use this as the abstract of your project.  Be descriptive but concise (1-2 paragraphs)''
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* Successfully transformed bacteria can lead to widespread implications for the food and drugs industry. Serving as much more than simply a novelty food item, fluorescent foods could be further manipulated to glow upon spoilage.
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|[[Image:WesternU-Research_Ontario_team.png|right|frame|Your team picture]]
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|align="center"|[[Team:WesternU-Research_Ontario | Team Example]]
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{| style="background-color:#b360bd;" cellpadding="3" cellspacing="1" border="1" bordercolor="#000000"" align="center"
!align="center"|[[Team:WesternU-Research_Ontario|Home]]
!align="center"|[[Team:WesternU-Research_Ontario|Home]]
!align="center"|[[Team:WesternU-Research_Ontario/Team|Team]]
!align="center"|[[Team:WesternU-Research_Ontario/Team|Team]]
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!align="center"|[[Team:WesternU-Research_Ontario/Project|Project]]
!align="center"|[[Team:WesternU-Research_Ontario/Project|Project]]
!align="center"|[[Team:WesternU-Research_Ontario/Parts|Parts Submitted to the Registry]]
!align="center"|[[Team:WesternU-Research_Ontario/Parts|Parts Submitted to the Registry]]
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!align="center"|[[Team:WesternU-Research_Ontario/Modeling|Modeling]]
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!align="center"|[[Team:WesternU-Research_Ontario/Modeling|Modelling]]
!align="center"|[[Team:WesternU-Research_Ontario/Notebook|Notebook]]
!align="center"|[[Team:WesternU-Research_Ontario/Notebook|Notebook]]
!align="center"|[[Team:WesternU-Research_Ontario/Safety|Safety]]
!align="center"|[[Team:WesternU-Research_Ontario/Safety|Safety]]
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Latest revision as of 07:06, 19 July 2010


Welcome to the UWO iGEM 2010 Wiki

  • WesternU-Research_Ontario is a cross-disciplinary undergraduate team encompassing students from the University of Western Ontario's (UWO) Faculty of Science and Faculty of Engineering, as well as Fanshawe College's Applied Degree Program in Biotechnology.
  • The project is sponsored by the Stiller Centre of the UWO Research Park and led under the direction of Lee Smithson and Jennifer Dawe, General Manager and Technical Services Manger respectively of the Stiller Centre.

Project Summary

  • Yogourt is produced from Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus bacteria and is a major dairy product produced from the bacterial fermentation of milk.
  • Yogourt has been a significant source of nutrition for places like India, Asia and the Middle East for at least 5,400 years. Touted as rich in protein, calcium and vitamins B2, B6 and B12 among other health benefits, yogourt began to quickly enter the mainstay diets of peoples across the globe since the early 20th century.
  • Our goal is to isolate a gene sequence from Pseudomonas fluorescens that produces pyoverdine: a yellow-green, water soluble fluorescent pigment.
  • The sequence must be subsequently inserted into L. delbrueckii to yield pyoverdine-producing bacteria; that is, yogourt which can effectively fluoresce or 'glow-in-the-dark'.
  • Successfully transformed bacteria can lead to widespread implications for the food and drugs industry. Serving as much more than simply a novelty food item, fluorescent foods could be further manipulated to glow upon spoilage.


Home Team Official Team Profile Project Parts Submitted to the Registry Modelling Notebook Safety
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