Team:CIDEB-UANL Mexico/labwork conclusions


Revision as of 23:24, 20 June 2014 by DiegoValadez (Talk | contribs)

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From the results obtained we can conclude that:

1) The NhaS module gave the bacteria the ability to survive in a medium with high NaCl concentrations. The concentrations where the bacteria survived were from 1% up to 15% of NaCl in the medium. Some bacteria appeared to be red indicating that the NhaS gen is active, but some of them appeared to be white although they survived in the medium, indicating too that the NhaS gene was activated. The reason that appeared red and white colonies was due to a mutation in the RBS region or at the beginning of the RFP region as it was interpretated in the sequenciation of both samples.

it can be concluded that the bacteria survived in different NaCl concentrations up to 15%, not transformed bacteria can survive in a 1% NaCl medium, but not in higher NaCl concentrated mediums. It was also found that the NhaS gives the bacteria resistance to a salty medium even though that it has not the IrrE gen. Another conclusion obtained from the experiments is that the bacteria with NhaS can survive in a high NaCl concnetrated medium only if it has its corresponding nutrients,

2) In the Aroma module tests, the medium with 10mM of salicylic acid was the one that produced the most intense odor and if the quantity is increased to 30m the odor is not reported. This indicates that the plasmid was actually in the bacteria and that the riboswitch actually worked at 35°C. In the case of the plaque that had the odor even if it was incubate at 29 ºC, it is concluded that this happened because the riboswitch is very sensitive to heat, and it was activated during the little time at which it was outside the incubator. In the case of the bacterias exposed to salicylic acid at 30mM, they presented a very similar odor despite of other conditions. This means that the 30mM concentration of salicylic acid could eliminate bateria or could affect the enzymatic reaction of winter green enzyme by saturating it.

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