Team:GeorgiaTech/StOverview
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<center><br><br><b>Background</b><br><br></center> | <center><br><br><b>Background</b><br><br></center> | ||
- | + | It has long been known that bacteria protect themselves against threats from bacteriophage attack through a variety of methods, apparent in the existence of restriction enzymes.<br><br> | |
- | <br> | + | Streptococcus thermophilus is a lactic acid bacteria that is widely used as a starter culture for yogurt products in the United States. All sequenced strains of Streptococcus thermophilus are known to have at least one CRISPR locus, which work with varying degrees of success. |
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<img src="https://static.igem.org/mediawiki/2011/c/c8/GT013_2144x1424.jpg" width="600" height=auto /> </center> | <img src="https://static.igem.org/mediawiki/2011/c/c8/GT013_2144x1424.jpg" width="600" height=auto /> </center> |
Latest revision as of 03:39, 29 September 2011
Background
Streptococcus thermophilus is a lactic acid bacteria that is widely used as a starter culture for yogurt products in the United States. All sequenced strains of Streptococcus thermophilus are known to have at least one CRISPR locus, which work with varying degrees of success.