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dc.contributor.advisorBiswas, Debabrata
dc.contributor.authorGreenberg, Julianna
dc.contributor.authorKalla, Neha
dc.contributor.authorKambhampati, Roja
dc.contributor.authorMurphy, Erin
dc.contributor.authorQadri, Aasheen
dc.contributor.authorReveiz, Mateo
dc.date.accessioned2019-09-04T17:35:45Z
dc.date.available2019-09-04T17:35:45Z
dc.date.issued2019
dc.identifierhttps://doi.org/10.13016/vxom-eqdo
dc.identifier.urihttp://hdl.handle.net/1903/24781
dc.descriptionGemstone Team OMEGAen_US
dc.description.abstractOmega-3 (Ω-3) fatty acids are an essential component of the human diet that have been linked to reduced risk of both neurological and cardiovascular diseases in humans; however, Ω-3 fatty acids are far underconsumed in the typical American diet. The expense of fatty fish such as salmon makes obtaining Ω-3 fatty acids difficult for much of the population and plant alternatives have proven to be insufficient sources of this vital nutrient. To address aforementioned issues, probiotic bacteria will be modulated to produce Ω-3 for the potential application in fermented food products like yogurt. This new application would not only increase access to Ω-3, but also provide a significant environmental benefit through reduced overfishing and ocean contamination currently associated with the mass production of fish products for their Ω-3 benefits.en_US
dc.language.isoen_USen_US
dc.subjectGemstone Team OMEGAen_US
dc.titleGENETIC MODIFICATION OF PROBIOTIC ESCHERICHIA COLI TO PRODUCE OMEGA-3 FATTY ACIDSen_US
dc.typeThesisen_US
dc.relation.isAvailableAtDigital Repository at the University of Maryland
dc.relation.isAvailableAtGemstone Program, University of Maryland (College Park, Md)


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