[DIYbio] Re: Student group needs help genetically modifying foods.

Hello, we have been gone a while and we would like to thank you for all the advice that you have given us this far. We have decided to move forward with Vitamin C in yeast to make bread that would contain more vitamin C and be more efficient than a standard tablet. In order to proceed with our first experiment, we need to know how much Vitamin C the GMO yeast can produce unit/mass, so if you can inform us of how to progress we will be very grateful. 

We are basing our research on a particular group that is modifying yeast. However if there is another group that you would recommend, we would be more than glad to hear about it. Link below.

Thank you,
Michael

On Friday, February 21, 2014 7:31:28 AM UTC-5, Patrik D'haeseleer wrote:

On Thursday, February 20, 2014 5:17:53 PM UTC-8, SC wrote:

Hi Michael,

Since you have very little time, I would suggest working with yogurt.  A color, a glow, a smell.  Good smells you could use are banana and wintergreen, which have already been worked out. Engineering an entire pathway is too much for such a small time frame.

Disagree! You'd have to develop a construct for Lactobacillus from scratch. If this needs to be done in 2 months, then their best chance is to contact the Johns Hopkins team, and ask for a copy of their Vitamin A yeast vector. 

Patrik