Re: [DIYbio] Re: Small side project - baking GFP bread - exhibtion

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Citation needed. DNA transfer by conjugation is *very efficient*, and
many species found abundantly in the gut and environment are naturally
competent.

I'll grant you, there are few species in the gut that produce medical
antibiotics (streptomyces etc.).

If this is a once-off thing, don't worry about it (but you're still
forgetting that you're *not allowed eat it in Europe* so it's
technically irrelevant). If people will be keeping and eating this
elsewhere, perhaps do something different and "food-grade":

Get the Nisin immunity gene operon, ~3 genes IIRC, and buy some
food-grade nisin, used industrially as a food-grade preservative. Not
used medically, digestible without side effects, etc.

If you're using Yeast, don't even bother; use an integrative plasmid,
and just grow normally. Yeast already produces an effective
antibacterial toxin; alcohol! If fermented in sourdough, the alcohol is
made into acid instead, which has the same net result; only Yeast and
(moreso) lactic acid / acetobacter bacteria thrive.

I feel that antibiotics are for medicine and veterinary use. I think if
you agree, you ought to make an effort to avoid them when you can
afford to, and minimise them when you can't.

On Mon, 11 Nov 2013 19:49:28 -0800 (PST)
Koeng <koeng101@gmail.com> wrote:

> There isn't really any selection for antibiotic resistance in your
> gut. DNA transformation is inefficient even with a bunch of stuff we
> do to make them competent. I wouldn't worry about it
>
> -Koeng
>
> On Monday, November 11, 2013 12:03:03 PM UTC-8, Mega [Andreas
> Stuermer] wrote:
> >
> > I may be able to get a ready-to use fluorescent protein yeast
> > integrative plasmid, rather than need to cut GFP into pKlac2.
> >
> > However, the ready-to -use plasmid often either contain
> >
> > a) URA marker, so you need a URA-deficient strain of backers yeast
> > -> cost, time, where to get it from?
> > b) antibiotic markers - chloramphenicol, kanamycin, etc.
> >
> >
> > Although I always tell everyone I know that it is very unlikely
> > that the antibiotic gene gets into your gut bacteria, and chances
> > are even smaller that they can even express it... I would have a
> > bad gut feeling of eating yeast with a resistance gene... Is it
> > just superstitious me, or is there some truth in it?
> >
> > The yeast DNA will survive baking very well, so in theory it should
> > be possible that bacteria take up a fragment. But without a SD-type
> > RBS...?
> >
> >
> > Would you eat it?
> >
>