Team:Johns Hopkins/Vit/Results

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 and characterization by the use of HPLC, we can see that the production of beta-carotene over time increases at a (rate). The results of the HPLC confirm that the yeast cells are in fact producing beta carotene, as the absorbtion peak at corresponds to

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)