|
|
| Line 23: |
Line 23: |
| | | | |
| | On a first visual comparison of growth on dough media vs YPD we did see a significantly slower growth on dough media than on YPD. This is to be expected considering there is a large excess of nutrients on the YPD plates. There was still significant growth on the dough media plates however, enough to show that it would be viable to use in bread. | | On a first visual comparison of growth on dough media vs YPD we did see a significantly slower growth on dough media than on YPD. This is to be expected considering there is a large excess of nutrients on the YPD plates. There was still significant growth on the dough media plates however, enough to show that it would be viable to use in bread. |
| | + | |
| | + | |
| | + | In the characterization of beta-carotene versus time, we can see from the data that |
| | + | |
| | + | Based on the results of our Spectroscopy experiments measuring beta-carotene versus time, we can see that the production of product |
| | | | |
| | RESULTS FOR HPLC | | RESULTS FOR HPLC |
| Line 28: |
Line 33: |
| | [[File:HPLC.jpg|400px|thumb|left|Beta carotene extracted from yeast strain 210]] | | [[File:HPLC.jpg|400px|thumb|left|Beta carotene extracted from yeast strain 210]] |
| | | | |
| - |
| |
| - | In the characterization of beta-carotene versus time, we can see from the data that (insert Daphne and Omar's stuff here).
| |
| | | | |
| | [[File:1st PCR R1 edited.jpg|300px|thumb|left|1st round PCR Gel (put in notebook section)]] | | [[File:1st PCR R1 edited.jpg|300px|thumb|left|1st round PCR Gel (put in notebook section)]] |
Results
The strains transformed with the caretenogenic genes are a bright orange color due to all the beta-carotene they produce, as beta-carotene is an orange pigment. We confirmed its presence via HPLC using a standard.
On a first visual comparison of growth on dough media vs YPD we did see a significantly slower growth on dough media than on YPD. This is to be expected considering there is a large excess of nutrients on the YPD plates. There was still significant growth on the dough media plates however, enough to show that it would be viable to use in bread.
In the characterization of beta-carotene versus time, we can see from the data that
Based on the results of our Spectroscopy experiments measuring beta-carotene versus time, we can see that the production of product
RESULTS FOR HPLC
Beta carotene extracted from yeast strain 210
1st round PCR Gel (put in notebook section)
2nd round PCR Gel (leave here)
Strain 39 YB-mCherry RFP tagged expression (leave here)
Strain 39 Control (put in notebook section)
Strain 39 beta carotene production (leave here)
Strain 39 beta carotene production Control (put in notebook section)
"
