Difference between revisions of "Team:Manchester"

Line 26: Line 26:
 
   <h2>ABSTRACT</h2>
 
   <h2>ABSTRACT</h2>
  
 +
<img src="https://static.igem.org/mediawiki/2018/a/a5/T--Manchester--Homemade_Cheese.PNG">
  
 
<p1><i>Listeria monocytogenes </i> is a gram-positive, rod-shaped, food-borne bacterium, capable of causing the rare but potentially fatal disease listeriosis. L.monocytogenes can replicate at temperatures as low as 0°C allowing it to survive in industrial and domestic refrigerators. <i>L.monocytogenes</i> can often grow in soft cheeses, making many varieties of cheese unavailable to those who are immunosuppressed. Man-Cheester aims to modify <i>Lactococcus lactis</i>, a common bacterium in cheese manufacture. We will transform <i>L. lactis</i> in a cheese starter culture to detect AIP, a key quorum signalling molecule produced by <i>L. monocytogenes</i>. This will be done by expressing the agr quorum-sensing system used by <i>L.monocytogenes</i> in <i>L. lactis</i>. On detection of AIP, a colour change will occur within <i>L. lactis</i> causing the cheese to turn purple, alerting the consumer to its contamination. Our concept could be further developed to include other sources of <i>L. monocytogenes</i>  contamination such as meats and vegetables to prevent as many cases of listeriosis as possible.</p1>
 
<p1><i>Listeria monocytogenes </i> is a gram-positive, rod-shaped, food-borne bacterium, capable of causing the rare but potentially fatal disease listeriosis. L.monocytogenes can replicate at temperatures as low as 0°C allowing it to survive in industrial and domestic refrigerators. <i>L.monocytogenes</i> can often grow in soft cheeses, making many varieties of cheese unavailable to those who are immunosuppressed. Man-Cheester aims to modify <i>Lactococcus lactis</i>, a common bacterium in cheese manufacture. We will transform <i>L. lactis</i> in a cheese starter culture to detect AIP, a key quorum signalling molecule produced by <i>L. monocytogenes</i>. This will be done by expressing the agr quorum-sensing system used by <i>L.monocytogenes</i> in <i>L. lactis</i>. On detection of AIP, a colour change will occur within <i>L. lactis</i> causing the cheese to turn purple, alerting the consumer to its contamination. Our concept could be further developed to include other sources of <i>L. monocytogenes</i>  contamination such as meats and vegetables to prevent as many cases of listeriosis as possible.</p1>

Revision as of 14:30, 5 September 2018

HOME
PROJECT
Project Description
Results
Collaborations
Cheese Making
WET LAB
InterLab
Experiments
Protocols
Lab Book
Parts
DRY LAB
Promoter Tool
Experimental Model
HUMAN PRACTICES
Intergrated Human Practices
Outreach
Burt's Cheese
Rokiškio sūris
News Feed Analysis
Gmo's and Brexit
European Commission
TEAM

Man-Cheester The University of Man-cheeseter

Listeria monocytogenes biosensor for soft cheeses

ABSTRACT

Listeria monocytogenes is a gram-positive, rod-shaped, food-borne bacterium, capable of causing the rare but potentially fatal disease listeriosis. L.monocytogenes can replicate at temperatures as low as 0°C allowing it to survive in industrial and domestic refrigerators. L.monocytogenes can often grow in soft cheeses, making many varieties of cheese unavailable to those who are immunosuppressed. Man-Cheester aims to modify Lactococcus lactis, a common bacterium in cheese manufacture. We will transform L. lactis in a cheese starter culture to detect AIP, a key quorum signalling molecule produced by L. monocytogenes. This will be done by expressing the agr quorum-sensing system used by L.monocytogenes in L. lactis. On detection of AIP, a colour change will occur within L. lactis causing the cheese to turn purple, alerting the consumer to its contamination. Our concept could be further developed to include other sources of L. monocytogenes contamination such as meats and vegetables to prevent as many cases of listeriosis as possible.