Team:UNIPV-Pavia

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<div id="template" style="text-align: center; font-weight: bold; font-size: large; color: #f6f6f6; padding: 5px;">
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This is a template page. READ THESE INSTRUCTIONS.
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You are provided with this team page template with which to start the iGEM season.  You may choose to personalize it to fit your team but keep the same "look." Or you may choose to take your team wiki to a different level and design your own wiki.  You can find some examples <a href="https://2009.igem.org/Help:Template/Examples">HERE</a>.
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You <strong>MUST</strong> have a team description page, a project abstract, a complete project description, and a lab notebook. PLEASE keep all of your pages within your teams namespace. 
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{{UNIPV-Pavia/Menu}}
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{|align="justify"
 
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|You can write a background of your team here.  Give us a background of your team, the members, etc.  Or tell us more about something of your choosing.
 
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|[[Image:Example_logo.png|200px|right|frame]]
 
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''Tell us more about your project.  Give us background.  Use this is the abstract of your project.  Be descriptive but concise (1-2 paragraphs)''
 
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|align="center"|[[Team:UNIPV-Pavia | Team Example]]
 
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<!--- The Mission, Experiments --->
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<font face="Pristina" size="24"><b>Ethanol? Whey not!</b></font>
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[[Image:Ethanol_whey_not_logo_pavia.png | 340px]]
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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.
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This year the focus of our work is meant to valorise the wastes of dairy farming. The main waste of cheese
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production is whey, and the last step of its traditional processing is still characterised by high amounts of
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lactose. Whey is classified as "special waste" because its high concentration of lactose can increase the
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proliferation of bacteria, protozoa and algae in waters, lowering the level of oxygen. The measure of risk is
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briefly highlighted by BOD/COD parameter.
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</p>
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Our team's goal is to valorise whey once proteins, lactose, carbohydrates have been successfully extracted from it.
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We think that degrade and metabolize the lactose left through microorganisms could be an interesting way.
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In particular, we rely on bacteria's ability to ferment lactose into ethanol, so that the efficency of the whole
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process can definitely be improved.
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</p>
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<p align="justify">
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We plan to optimize metabolic reactions and increase the performances of this conversion, which shows many
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limitations in nature. Knowledge and techniques from Synthetic Biology are exactly what we need to create a new
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biological system. We aim to face this challenging question from a completely different point of view.
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{| style="color:#1b2c8a;background-color:#0c6;" cellpadding="3" cellspacing="1" border="1" bordercolor="#fff" width="62%" align="center"
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!align="center"|[[Team:UNIPV-Pavia|Home]]
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!align="center"|[[Team:UNIPV-Pavia/Team|The Team]]
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<tr><td><html><a href="http://www3.clustrmaps.com/counter/maps.php?url=https://2009.igem.org/Team:UNIPV-Pavia" id="clustrMapsLink"><img src="http://www3.clustrmaps.com/counter/index2.php?url=https://2009.igem.org/Team:UNIPV-Pavia" style="border:0px;" alt="Locations of visitors to this page" title="Locations of visitors to this page" id="clustrMapsImg" onerror="this.onerror=null; this.src='http://www2.clustrmaps.com/images/clustrmaps-back-soon.jpg'; document.getElementById('clustrMapsLink').href='http://www2.clustrmaps.com';" />
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!align="center"|[[Team:UNIPV-Pavia/Project|The Project]]
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</a><br><br>
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!align="center"|[[Team:UNIPV-Pavia/Parts|Parts Submitted to the Registry]]
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<a href="http://www.findmoremobi.org/" target="blank" >
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!align="center"|[[Team:UNIPV-Pavia/Modeling|Modeling]]
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<img alt="Website counter" hspace="0" vspace="0" border="0" src="http://www.bestcounters.info/1294056-8A9B4CBE9BC6D2B67F256D225E0D7047/counter.img?theme=17&digits=4"/>
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!align="center"|[[Team:UNIPV-Pavia/Notebook|Notebook]]
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</a>
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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.

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