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From 2013.igem.org

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UBC iGEM 2013

Project Description

Lactobacillus is one of the major groups of bacteria used in yogurt production. Our iGEM project explores the ways in which we could engineer Lactobacillus to improve yogurt. First, we are examining the problem of viral infections, which can cause batches of yogurt to fail. By incorporating the CRISP-R bacterial immune system into Lactobacillus, specifically targeting it to common dairy phages, we might be able to provide resistance to infection.

Second, we could avoid adding flavours to yogurt if the bacteria produced the flavour compounds themselves. This would save cost and perhaps diminish the environmental impact of getting the compounds from a natural source. In order to produce vanilla and cinnamon flavours, we are implementing the pathways to produce vanillin and cinnamaldehyde. We are also implementing the caffeine pathway to see whether a food product “naturally” caffeinated by bacteria is feasible.

As a proof of concept for our project, we are engineering these systems in E.coli.