You know, I usually try to make things *easier* to degrade, but what if you could engineer G.xylinus to produce something a bit stronger than amorphous cellulose?
Add an acetyltransferase and get it to produce chitin?
Mix in some bioplastics?
Try to secrete silk, spidersilk, or mussel glue proteins, possibly modified with some cellulose binding modules?
Patrik
On Monday, February 25, 2013 5:49:27 PM UTC-8, Nathan McCorkle wrote:
I just got a kombucha SCOBY in the mail... I haven't brewed kombucha--
for years and the vinegary smell out of the box is a bit unpleasant (I
know brew doesn't need to be so acidic). Other than drinking and
electrophoresis gel+buffer, what other uses can we think of?
Cathal mentioned isolating G.xylinus, presumably in the line of
thinking that we could scale up production and have a nice pure
cellulose/other-ose producer for various uses.
What other ideas are there for kombucha as-is or as isolates? For
instance, I knew a guy who grafted a bunch of cacti, then applied
blended SCOBY to the fresh graft wounds. He said the cacti all healed
with no failures, and thought the SCOBY may have added some antibiotic
factor (or at least antibiotic for plant diseases).
On Wed, Jan 30, 2013 at 4:44 AM, Cathal Garvey
<cathal...@cathalgarvey.me> wrote:
> Sadly I let my Kombucha stale in the fridge for too long and couldn't
> recover it. And, my isolated culture of G.xylinus is long dried out too,
> due to a gap in the parafilm. So, I'll have to re-order Kombucha and
> re-isolate G.xylinus! Thankfully, the latter isn't too challenging.
>
> You make agar containing calcium carbonate powder, stir and pour right
> before solidifying so you get evenly dispersed CaCO4 particles through
> the gel, then streak and re-streak your kombucha on the surface. The
> colonies that create a broad area of clear agar (acid dissolving the
> CaC04) are your Geo/Acetobacter, of which there may be one or two species.
>
> Isolate those and grow to stationary, the plates that form nodules of
> whitish cellulose after a week or so are your guys. :)
>
> I have the agar recipe lying around somewhere, will dig up soon.
>
> On 30/01/13 06:06, Patrik D'haeseleer wrote:
>> Hey Cathal - do you have some Kombucha going right now? I'd love to see
>> what happens if you take a nice thick "mother" SCOBY, cut some wells
>> into it, and use it as an electrophoresis gel. :-). Food dyes
>> electrophorese pretty well.
>>
>> Patrik
>>
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