Overview

Our iGEM Bordeaux team 2013 has worked on the development of new lactic ferments able to produce flavours on their own and resveratrol also, a molecule which is considered to be responsible of good effects of red wine. This project will allow on the long run an easier production of flavoured yogurts with beneficial effects on the organisms and medical properties without using chemical substances. On top of that yogurt can be produced in an industrial way or on a small scale , the project can be used on one of those two scales.