At the end of the August this year, we attended the CCiC (Conference of China iGEMer Community, CCiC). During academic presentation and poster show, we did absorb some creative ideas and then effectively merge these ideas into our own project.

Additionally, we found some flaws presented in our primary design through communicating with iGEMers from other teams as well as honored guests. We then worked out solutions corresponding to each shortages, making our design and experiment more precise, more efficient and safer.

We also found we did not pay enough attention to the safety after listening to the presentation on biosafety. Later then, we corrected every possible mistake that would occur during experiment and reassured each experimental step would not cause bad consequence.

Later, we considered whether we can improve the project to better incorporate practical use. Consequently, we employ Nissle 1917, well known as a sort of probiotic, as our vector and cultivate it within yogurt. This guarantees that once the project is well developed, it can widely spread as daily beverage instead of special treatment related to safety issue.

We have tried to use Nissle 1917 to make yogurt in the lab, and we detected its pH value is very similar with yogurt that we bought from supermarket, which indicated that this mathod is very feasible.These pictures are shown below: