Didn't someone on this list mention some time ago that while toxin/anti-toxin systems indeed prevent plasmid loss, the proportion of transformed cell in culture would still be low, as there's nothing to inhibit the growth of non-transformed cells? Anyone know more about that?
-JP
kl. 15:27:39 UTC+2 mandag 5. august 2013 skrev Cathal Garvey følgende:
Hey Marc,--
Would love to work on this, great idea! :)
First question is; how to set up a good antibiotic-free cloning system
for yeast. So, yeast minicircle plasmid with allelopathic toxin,
perhaps? I recall these occur naturally, plasmids that kill cells not
containing the toxin, so they prevent plasmid loss in the population.
Doubt that the toxin is harmful to humans.
And then can just check how they ferment chymosin already and mimic or
improve on that, maybe throw in an affinity tag to make it easy to
purify, and codon optimise for yeast.
I'm currently working on an affinity tag that (if it works) will be
dirt cheap and really easy to use. If it works, I'm looking at lactase
and, now, chymosin as optional side projects along with all the common
lab enzymes. Lab-in-a-box, and fermenting-kit-in-a-box. :)
On Mon, 5 Aug 2013 02:47:05 -0700 (PDT)
Marc Dusseiller <dus...@gmail.com> wrote:
> hei all cheese hackers and genetic engineers,
>
> I was recently looking a bit into cheese making as a metaphor for
> BioTech, traditional food processing and sharing of starter cultures.
> It seems to me, that cheese making can also be a great workshop
> project to foster the discussion on fermentation and micro-biology,
> aswell as genetic engineering, patent laws, food-labeling and of
> course being swiss... what else should i do?
>
> Our recent kimchi workshop experiences has shown a great success in
> using cooking for introducing people into biohacking, see lab easy,
> london or share, rijeka.
> http://hackteria.org/?p=2616
> http://www.artscatalyst.org/experiencelearning/detail/ labeasy/
>
> my recent cheese experiments:
> http://hackteria.org/?p=2634
>
> The Chymosin, originally extracted from cow's stomach, nowadays is
> mostly made through recombinant technology, genetic engineering of
> yeasts or aspergillus niger, to produce the needed enzyme to
> precipitate (making the curd) the cheese.
> http://en.wikipedia.org/wiki/Chymosin#Recombinant_Chymosin
>
> any chance we can circumvent the current patents and make our own
> plasmid? the open DIY cheese super hiiva? ideally in yeast or
> something similarly easy to culture?
> as this technology is one of the first to be allowed almosts
> throughout the world, we might be able to engineer our own microbes
> without too much fuss about legal and safety issues, aswell as social
> acceptance. unlike some other projects, see glowing plant...
>
> anybody up for it? as i dont really have a clue about plasmid design,
> i can't really help on that part.
>
> best,
> marc
>
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