Team:DTU-Denmark/Safety

• 
• Project
  Description Design Promoter Design Vector Design Measurement Design Results Demonstrate Safety Characterization
• Modelling
  Model Software
• Parts
  Parts Overview Basic Parts Composite Parts Part Collection
• Journal
  Notebook Experiments
• People
  Team Members Collaboration Attributions
• Human Practices
  Integrated Human Practices Human Practices Education and Engagement Biobrick Tutorial

LEAP

Project

Description Design Promoter Design Vector Design Measurement Design Results Demonstrate Characterization

Modelling

Model Software

Parts

Parts Basic_Part Composite_Part Part_Collection

Journal

Notebook Experiments

People

Team Members Collaborations Attributions

Safety Human Practices

Integrated Human Practices Human Practices Education & Engagement BioBrick Tutorial

Safety

Every iGEM team has to consider the safety procedures and precautions associated with their experiments. However, our project has additional consideration that has to be taken into account, as we are working with a non-standard organism and using methods that are rarely used in the iGEM competition.

Regarding the organism

As described in the project description, filamentous fungi are important producers in the biotechnological industry and they form the base of our project. We have chosen to work with Aspergillus niger as it is an important production organism, and the tools required to genetically engineer it already exists. We have used the specific strain ATCC1015. This aspergillus strain is classified as biosafety level 1, which indicates means that it is safe to use and handle in the lab. In addition to this designation, we have performed a safety check-in, as spore-forming fungi are not directly in the whitelist.

Fermentation safety

During our project, we will be using larger-scale fermentations to verify our promoters. This introduces new challenges in safely handling our organism and the larger equipment. To the first point, Aspergillus niger, and many other filamentous fungi, the production of spores is dependent on external conditions of the fermentation.