Team:NEU China B/Description
Description
Our project is based on the study for the quorum-sensing of Escherichia coli K12 and hope to amplify the
lactic acid signal so as to facilitate the sensitive and convenient real-time detection of lactic acid
content. We plan to try it in fermenter first because lactic acid is one of the main by-products of alcohol
fermentation and real-time quantitative detection of lactic acid can ensure the quality of fermentation
broth. In addition, lactic acid also has a wide range of effects in many other areas, such as food safety,
medicine and hygiene, and cosmetics As our technology matures and improves, we can consider further
exploring these areas. Generally, acid-base titration is used to detect lactic acid content in fermentation
industry. This method is difficult to detect or accurately determine lactic acid content in a certain range
of low lactic acid concentration, and it usually takes time to extract the liquid and test the lactate
concentration outside the fermenter. The accuracy and timeliness of the method are poor. Therefore, our
goal is to construct a more sensitive lactic acid sensor using the group sensitivity of E. coli K12. Once
lactic acid exists, the integrated green fluorescent protein will be expressed in the bacteria and we can
use optical fiber to detect green fluorescence, and estimate the concentration of lactic acid according to
signal intensity. What’s more, the fluorescence intensity data will be fed back to the external lactic acid
concentration meter and the circuit can be switched on in real time by photoelectric conversion. In
addition, we will examine the appropriate concentration of lactic acid in different fermentation industries
to set up a grading alarm device. In order to monitor the concentration of lactic acid in fermenter in real
time, the fermentation time and degree can be controlled more accurately.
Description
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