Team:SF Bay Area DIYbio/Project

From 2014.igem.org

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Overall project summary
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There are currently over 260 million dairy cows worldwide, each producing 115 kg CO2 equivalent per day, or about 2.7% of global greenhouse gas emissions1,2,3. In South America, Africa and Asia, deforestation to make way for pastureland is an urgent concern. About 83% of the deforestation in the Amazon rainforest is used for pasture4.
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<p>The Real Vegan Cheese team has emerged from the San Francisco Bay Area to create the world’s first real  vegan cheese. The team is a collaborative effort between Oakland-based Counter Culture Labs and Sunnyvale’s BioCurious. We are attempting to make a real vegan cheese by engineering normal baker's yeast (S. cerevisiae) to express milk proteins (caseins), purifying the proteins, creating a milk-substitute by blending in vegan replacements for lactose and milk fat, and finally turning the resulting milk-substitute into semi-hard cheese like gouda using the regular cheese-making process.</p>
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<p>In doing so we are not only creating something that will revolutionize the food industry, but we are also representing the groundbreaking concept of citizen science and community labs. We are giving people of all sorts of ages and experience the opportunity to learn and take part in something revolutionary.</p>
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The Real Vegan Cheese Project intends to reduce dependence on large-scale commercial dairy in the production of cheese and casein-derived products by replacing the dairy cow with baker’s yeast, Saccharomyces cerevisiae. We are engineering the synthesis of bovine and human Alpha-S1, Alpha-S2, Beta and Kappa casein proteins as well as a kinase enzyme that may help the process of making a solid cheese. It is our hope that we can synthetically produce cheese that is more ethical, healthier and produces lower emissions than traditional dairy.
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<p>We have gone through numerous hurdles; we have strived and put our utmost effort into keeping  this project open source and non-profit.</p>
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By replacing dairy cows with carbon-sequestering bioreactors, we could save thousands of doe-eyed Holsteins and Jerseys from the misfortunes of the industrial farm, reduce the incentive for deforestation and drastically lower the GHG emissions of casein and cheese production. We estimate that we could reduce emissions per gram of casein by 40-90%.  
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<p>We represent something different -  something revolutionary. Powered by citizen science and representing a community spirit, we are attempting to do something that will provide vegans, lactose intolerant people, and people with cow’s milk allergies around the world with an alternative- real vegan cheese.</p>
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Furthermore, Real Vegan Cheese is committed to open source and open patent biology. It is our hope that this process can be employed and improved upon by enterprising biologists, hackers and epicures the world over.
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<h3>References </h3>
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iGEM teams are encouraged to record references you use during the course of your research. They should be posted somewhere on your wiki so that judges and other visitors can see how you though about your project and what works inspired you. </p>
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1- http://www.progressivedairy.com/index.php?option=com_content&view=article&id=6491:how-much-gas-do-cows-produce
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<p> You can use these subtopics to further explain your project</p>
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<li>Overall project summary</li>
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<li>Project Details</li>
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<li>Materials and Methods</li>
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<li>The Experiments</li>
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<li>Results</li>
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2- http://www.dairyco.org.uk/market-information/farming-data/cow-numbers/world-cow-numbers/#.VD32QCT4sns
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It's important for teams to describe all the creativity that goes into an iGEM project, along with all the great ideas your team will come up with over the course of your work.  
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It's also important to clearly describe your achievements so that judges will know what you tried to do and where you succeeded. Please write your project page such that what you achieved is easy to distinguish from what you attempted.
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3- http://www.fao.org/news/story/en/item/41348/icode/
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4- http://www.cifor.org/publications/pdf_files/media/Amazon.pdf
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Revision as of 05:02, 17 October 2014




Overall project summary There are currently over 260 million dairy cows worldwide, each producing 115 kg CO2 equivalent per day, or about 2.7% of global greenhouse gas emissions1,2,3. In South America, Africa and Asia, deforestation to make way for pastureland is an urgent concern. About 83% of the deforestation in the Amazon rainforest is used for pasture4. The Real Vegan Cheese Project intends to reduce dependence on large-scale commercial dairy in the production of cheese and casein-derived products by replacing the dairy cow with baker’s yeast, Saccharomyces cerevisiae. We are engineering the synthesis of bovine and human Alpha-S1, Alpha-S2, Beta and Kappa casein proteins as well as a kinase enzyme that may help the process of making a solid cheese. It is our hope that we can synthetically produce cheese that is more ethical, healthier and produces lower emissions than traditional dairy. By replacing dairy cows with carbon-sequestering bioreactors, we could save thousands of doe-eyed Holsteins and Jerseys from the misfortunes of the industrial farm, reduce the incentive for deforestation and drastically lower the GHG emissions of casein and cheese production. We estimate that we could reduce emissions per gram of casein by 40-90%. Furthermore, Real Vegan Cheese is committed to open source and open patent biology. It is our hope that this process can be employed and improved upon by enterprising biologists, hackers and epicures the world over. 1- http://www.progressivedairy.com/index.php?option=com_content&view=article&id=6491:how-much-gas-do-cows-produce 2- http://www.dairyco.org.uk/market-information/farming-data/cow-numbers/world-cow-numbers/#.VD32QCT4sns 3- http://www.fao.org/news/story/en/item/41348/icode/ 4- http://www.cifor.org/publications/pdf_files/media/Amazon.pdf

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