Team:HIT-Harbin
From 2011.igem.org
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+ | <b style="font-size:28px"><p>Welcome to The Team HIT-Harbin</p></b> | ||
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- | + | <p>The International Genetically Engineered Machine (iGEM) competition is a Synthetic Biology competition inaugurated in 2003 and became a worldwide competition in 2005. This year, 2011, the team HIT-Harbin joins in the big family of iGEM. We hope to have a wonderful summer work in the lab to design our own biobricks and operate them in the living cells.<br/> | |
- | + | <br/>Our project is the reform of two strains in yogurt. We want to do something to improve the quality and nutrition of yogurt. Yogurts are highly accepted by consumers and play an important role as carriers of probiotics. To be effective, probiotic strains must retain their functional health characteristics all the time and colonize the human gastrointestinal tract. There comes the problem. As a metabolically active product, the yogurt shows modifications throughout its shelf life, such as postacidification, impairing the quality of the product...[https://2011.igem.org/Team:HIT-Harbin/Project ''Read more''] | |
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- | + | <b style="font-size:14px"><p>''Sponsor''</p></b> | |
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Latest revision as of 14:14, 5 October 2011
Welcome to The Team HIT-Harbin
The International Genetically Engineered Machine (iGEM) competition is a Synthetic Biology competition inaugurated in 2003 and became a worldwide competition in 2005. This year, 2011, the team HIT-Harbin joins in the big family of iGEM. We hope to have a wonderful summer work in the lab to design our own biobricks and operate them in the living cells.
Our project is the reform of two strains in yogurt. We want to do something to improve the quality and nutrition of yogurt. Yogurts are highly accepted by consumers and play an important role as carriers of probiotics. To be effective, probiotic strains must retain their functional health characteristics all the time and colonize the human gastrointestinal tract. There comes the problem. As a metabolically active product, the yogurt shows modifications throughout its shelf life, such as postacidification, impairing the quality of the product...Read more
Sponsor