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Team:WesternU-Research Ontario
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==Welcome to the UWO iGEM 2010 Wiki== | ==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. | |
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| - | + | ==Project Summary== | |
| - | + | * Yogourt has been a significant source of nutrition for 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. | |
| - | + | * Yogourt is produced from Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus bacteria. Yogourt is a dairy product produced from the bacterial fermentation of milk. | |
| - | + | * Our goal is to isolate a gene sequence from Pseudomonas fluorescens that produces pyoverdine pigments. | |
| - | + | * 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'. | |
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Revision as of 03:58, 16 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 has been a significant source of nutrition for 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.
- Yogourt is produced from Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus bacteria. Yogourt is a dairy product produced from the bacterial fermentation of milk.
- Our goal is to isolate a gene sequence from Pseudomonas fluorescens that produces pyoverdine pigments.
- 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'.
