Team:UNIPV-Pavia

From 2009.igem.org

(Difference between revisions)
m
 
(18 intermediate revisions not shown)
Line 1: Line 1:
-
{{UNIPV-Pavia/StyleCss}}
+
<table class="in_freezer" width="100%">
-
<div class="sfondo">dddddddd<br><br><br><br><br><br><br></div>
+
-
<table width="100%">
+
<tr>
<tr>
<td colspan="3" align="center">
<td colspan="3" align="center">
-
<html><img src="https://static.igem.org/mediawiki/2009/4/4b/HeaderPV.png"  height="195px" width="950px" ></img></html>
+
<html>
 +
<img width="100%" height="195px" src="https://static.igem.org/mediawiki/2009/2/22/Unipv_logo_prova.png" ></img>
 +
</html>
</td>
</td>
</tr>
</tr>
Line 15: Line 15:
</td>
</td>
-
<td align="center" ><br><br>
+
<td align="center" ><br><br><br>
-
<font face="Pristina" size="24"><b>Hello iGEM!</b></font>
+
-
<br><br>
+
</td>
</td>
<td width="7%" rowspan="2"></td>
<td width="7%" rowspan="2"></td>
</tr>
</tr>
-
<tr>
+
<tr valign="top">
-
<td  align="center" valign="top" >
+
<td  align="center">
-
 
+
<font face="Pristina" size="24"><b>Ethanol? Whey not!</b></font>
 +
<br/><br/>
 +
[[Image:Ethanol_whey_not_logo_pavia.png | 340px]]
 +
<br/>
 +
<br/><br/>
<p align="justify">
<p align="justify">
-
We are the team of the <html><a href="http://www.unipv.it" target="_blank">University of Pavia</a></html>, Italy. Our team is composed of biologists, biotechnologists and biomedical engineers, gathered from different departments and laboratories of our ancient University.
+
We are the team of the <html><a href="http://www.unipv.eu/on-line/en/Home.html" target="_blank">University of Pavia</a></html>, Italy. Our team is composed of biologists, biotechnologists and biomedical engineers, gathered from different departments and laboratories of our ancient University.
</p>
</p>
<p align="justify">
<p align="justify">
Line 36: Line 38:
<p  align="justify">
<p  align="justify">
Our team's goal is to valorise whey once proteins, lactose, carbohydrates have been successfully extracted from it.
Our team's goal is to valorise whey once proteins, lactose, carbohydrates have been successfully extracted from it.
-
We think that degrade and metabolise the lactose left through microorganisms could be an interesting way.
+
We think that degrade and metabolize the lactose left through microorganisms could be an interesting way.
In particular, we rely on bacteria's ability to ferment lactose into ethanol, so that the efficency of the whole
In particular, we rely on bacteria's ability to ferment lactose into ethanol, so that the efficency of the whole
process can definitely be improved.
process can definitely be improved.

Latest revision as of 23:18, 19 October 2009

EthanolPVanimation.gif





Ethanol? Whey not!

Ethanol whey not logo pavia.png


We are the team of the University of Pavia, Italy. Our team is composed of biologists, biotechnologists and biomedical engineers, gathered from different departments and laboratories of our ancient University.

This year the focus of our work is meant to valorise the wastes of dairy farming. The main waste of cheese production is whey, and the last step of its traditional processing is still characterised by high amounts of lactose. Whey is classified as "special waste" because its high concentration of lactose can increase the proliferation of bacteria, protozoa and algae in waters, lowering the level of oxygen. The measure of risk is briefly highlighted by BOD/COD parameter.

Our team's goal is to valorise whey once proteins, lactose, carbohydrates have been successfully extracted from it. We think that degrade and metabolize the lactose left through microorganisms could be an interesting way. In particular, we rely on bacteria's ability to ferment lactose into ethanol, so that the efficency of the whole process can definitely be improved.

We plan to optimize metabolic reactions and increase the performances of this conversion, which shows many limitations in nature. Knowledge and techniques from Synthetic Biology are exactly what we need to create a new biological system. We aim to face this challenging question from a completely different point of view.

Locations of visitors to this page

Website counter