Team:KULeuven/Abstract

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= Essencia Coli =
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== Vanilla Perfume, the story of a self-regulating bacterium ==
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[[Image:Missbluevanilla.jpg|right|thumb|465px|Overview of the system]]
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The main idea is to synthesize a molecule 'X' and at the same time measure the concentration of this molecule outside the cell in order to keep the concentration constant. This concentration can then be set using intensity of blue light.
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[[Image:Missbluevanilla.jpg]]
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overview of the system
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‘''Essencia coli''’ is a vanillin producing bacterium equipped with a control system that keeps the concentration of vanillin at a constant level. The showpiece of the project is the feedback mechanism. Vanillin synthesis is initiated by irradiation with blue light. The preferred concentration can be modulated using the intensity of that light. At the same time the bacterium measures the amount of vanillin outside the cell and controls its production to maintain the set point. The designed system is universal in nature and has therefore potential benefits in different areas. The concept can easily be applied to other flavours and odours. In fact, any application that requires a constant concentration of a molecular substance is possible.
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[[Image:Mssbluevanilla.jpg]]
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how we'll control the concentration
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all the parts we are planning on using/making:
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[[Image:key.png|thumb]]
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the ribokey controlled by the blue light receptor
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Vanillinsynthesis with ribolock in front.
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Vanillin receptor.
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Antikey that is produced when the vanillin concentration reaches high levels.
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== to be constructed ==
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<partinfo>BB_J23066 Icon</partinfo>
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Latest revision as of 12:42, 8 September 2009


Vanilla Perfume, the story of a self-regulating bacterium

‘Essencia coli’ is a vanillin producing bacterium equipped with a control system that keeps the concentration of vanillin at a constant level. The showpiece of the project is the feedback mechanism. Vanillin synthesis is initiated by irradiation with blue light. The preferred concentration can be modulated using the intensity of that light. At the same time the bacterium measures the amount of vanillin outside the cell and controls its production to maintain the set point. The designed system is universal in nature and has therefore potential benefits in different areas. The concept can easily be applied to other flavours and odours. In fact, any application that requires a constant concentration of a molecular substance is possible.

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