Team:HIT-Harbin
From 2011.igem.org
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- | + | 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 | |
- | + | to 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. | |
- | role as carriers of probiotics. | + | ---- |
- | To be effective, probiotic strains must retain their functional health | + | To control the postacidification of yogurts, the supply chain which is |
- | characteristics all the time and | + | called cold chain has been widely used. A cold chain, especially an |
- | to colonize the human gastrointestinal tract. There comes the problem. | + | unbroken cold chain, is an uninterrupted series of storage and distribution |
- | As a metabolically active | + | activities which maintain a given temperature range. However, it could be too |
- | product, the yogurt shows modifications throughout its shelf life, | + | difficult to reach the rules in developing countries. For most of the time, |
- | such as postacidification, impairing | + | the yogurts in these countries are stored in the room temperature or under |
- | the quality of the product. | + | a cold condition which is not low enough. |
- | + | of ways have been tried to control the postacidification of yogurts | |
- | To control the postacidification of yogurts, the supply chain which is | + | when stored in higher temperature. But the effects are limited. |
- | called cold chain has been widely used. A cold chain, especially an | + | Thus, we want to construct a device in the lactic acid bacteria |
- | unbroken cold chain, is an uninterrupted series of storage and distribution | + | which could sense the pH of the environment. And when |
- | activities which maintain a given temperature range. However, it could be too | + | the pH has declined to a degree, the device could restrain |
- | difficult to reach the rules in developing countries. For most of the time, | + | bacteria to produce lactic acid. This work would be |
- | the yogurts in these countries are stored in the room temperature or under | + | full of trial and error until we get the desired effect. |
- | a cold condition which is not low enough. | + | However, we would try our best and enjoy the fine during the |
- | of ways have been tried to control the postacidification of yogurts | + | research. |
- | when stored in higher temperature. But the effects are limited. | + | |
- | Thus, we want to construct a device in the lactic acid bacteria | + | |
- | which could sense the pH of the environment. And when | + | |
- | the pH has declined to a degree, the device could restrain | + | |
- | bacteria to produce lactic acid. This work would be | + | |
- | full of trial and error until we get the desired effect. | + | |
- | However, we would try our best and enjoy the fine during the | + | |
- | research. | + | |
- | + | ||
- | + | ||
- | + | ||
{{:Team:HIT-Harbin/footer}} | {{:Team:HIT-Harbin/footer}} |
Revision as of 22:31, 6 September 2011
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
to 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.
To control the postacidification of yogurts, the supply chain which is
called cold chain has been widely used. A cold chain, especially an
unbroken cold chain, is an uninterrupted series of storage and distribution activities which maintain a given temperature range. However, it could be too difficult to reach the rules in developing countries. For most of the time, the yogurts in these countries are stored in the room temperature or under
a cold condition which is not low enough.
of ways have been tried to control the postacidification of yogurts
when stored in higher temperature. But the effects are limited.
Thus, we want to construct a device in the lactic acid bacteria
which could sense the pH of the environment. And when
the pH has declined to a degree, the device could restrain bacteria to produce lactic acid. This work would be full of trial and error until we get the desired effect. However, we would try our best and enjoy the fine during the
research.