Future Work

Sulfite biosensor

To maintain a reducing plate in an oxidizing atmosphere, we used sulfite, which is a reducing molecule, to ensure that our system does not oxidize in air. Sulfite is also a common ingredient in many preserved foods, such as wine or canned goods, by maintaining reducing environment that is unfavorable for pathogenic growth, unfortunately some people are allergic to sulfite and, especially in wine, can have an adverse effect on taste. However, if we reverse the application of our system, we realized that our construct is an effective way of detecting redox levels, where oxidizing environments cause our bacteria to turn green while reducing environments do the opposite. This may prove helpful for the food industry where a compromise between food preservation and taste needs to be determined. Experimental data can be found here: (CHECK IF WE HAVE DATA, IF NOT SCRAP IT)