Team:HIT-Harbin

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Project Yogurts are highly accepted by consumers and play an importantrole 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.