Week 0 | Streak and isolate L. lactis (wild type, and transformed), Salmonella enteridis, Yersinia enterocolitica, and Campylobacter jejuni. Make M17 broth and media, make altered pH M17 broth and media |
Week 1 | Test growth rates and abundance between the L. lactis wild type and conjugated strain. Use M17 broth, dilute down and plate to determine starting titer. |
Week 2 | Test growth rates of the L. lactis wild type and conjugated strain in the different pH, 5.7, 6.5, 7.3. Measure using dilutions. |
Week 3 | Test growth rates of the L. lactis wild type and conjugated strain in the different temperature 38.7 and 40 degrees Celsius. Measure using dilutions |
Week 4 | Determine the presence of plasmid through three generations of the L. lactis in the most successful pH. Plasmid presence will be determined by PCR. |
Week 5 | Determine the presence of plasmid through three generations of the L. lactis grown at 38.7 degrees Celsius. Plasmid presence will be determined by PCR. |
Week 6 | We will insert the plasmid into TSB broth of each of the following microbes: Salmonella enteridis, Yersinia enterocolitica, Campylobacter jejuni, B. subtilis, and E. coli and observe if the naked plasmid is absorbed by the pathogens. |
Week 7 | Plasmid presence in the enteric pathogens will the determined by running a PCR on each. |
Week 8 | Data analysis using Microsoft Excel. |