nice!
On Tuesday, July 1, 2014 9:33:32 PM UTC+2, Patrik D'haeseleer wrote:
-- i have been working a bit on the OpenCheese and also OpenLab (Lab is the German word for rennet :-)
doing workshops on cheese making, as a metaphor for synbio in general.
are you also working on chymosin? i'd love to do workshop on introducing the gene for the rennet into cells and make our own OpenChymosin!
Many people dont yet know that most (80%) of the global cheese production is using FPC (fermentation produced Chymosin)... aka the original cow-gene is introduced into either molds or yeasts. it's sometimes also called vegetarian rennet :-)
there is quite an interesting web of patents around the prodcution of rennet...
good luck!
m
On Tuesday, July 1, 2014 9:33:32 PM UTC+2, Patrik D'haeseleer wrote:
Hi all!
Come check out the IndieGogo campaign we just started to to fund the Counter Culture Labs / BioCurious DIYbio team for iGEM:
The goal of the project is to engineer the four major cheese proteins (caseins) into yeast, express and purify them, combine with water and fats to form micelles, and then make cheese! No more odd nut cheese substitutes! *Real* cheese, made from real cheese proteins, made in real baker's yeast!
We've got a $75 "Biohacker Special" just for this crowd: all the plasmids and detailed instructions for how to make your own cheese-producing yeast strain.
For all you hardcore DIYbio fans, check out the tons of information we've already collected on our wiki:
Please help us spread the word! If you can't afford to contribute, go for the $1 perk to get our updates and talk about us on your social intertubes. There's tons of other cool rewards as well: from the obligatory T-shirt, to some unique 3D printed jewelry (oops - still need to add that one!), to brainstorming sessions with your favorite mad scientists.
Or if you know someone willing to spend $10 million to shut us down - well, there's an option for that too! :-)
Patrik
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