Description

MAKE YOGURT REAL

Yogurt rarely works.

Although the advertisers propagated that they added probiotics to the yogurt, many of the probiotics were probably dead before we drank them. A related research said that although we store the yogurt in 2℃ to 6℃, the lactobacillus still had the ability of fermentation and therefore the acidity rised and some lactobacillus dead.

Study on the protective effect of trehalose for lactic acid bacteria in yogurt. Science and Technology of Food Industry 2016,37(13)

Our Project Comes.

Once in a regular meeting, we are brainstorming about our project. Suddenly two of our team members began arguing about which brand of the yogurt or probiotic drinks is more nutritional. Then we searched it on the internet. It surprised us that probiotics are not effective. A related research said that although we store the yogurt in 2℃ to 6℃, the lactobacillus still had the ability of fermentation and therefore the acidity rised and some lactobacillus dead. So we began thinking about how to make the yogurt healthier and more beneficial to human body. We kept on searching and finally we focused on trehalose. We found this nonreducing sugar from a traditional dessert made of mung bean flour in China. It can protect the cell from extreme conditions, such as high temperature condition, dry condition or extreme cold condition. The viability of cells with trehalose in human gastric juice was enhanced. None of these effects were seen with exogenously added trehalose.

To do this, we aimed to make the lactobacillus produce the trehalose itself. We choosed a way of producing an enzyme called trehalose synthase (TS-ase). Compared with other synthetic method, the way we have choosed is the easiest and only need one step to produce trehalose. The gene sequence of TS-ase had already been expressed in Escherichia Coli and we deceided to add this sequence to the lactobacillus.

Healthier.

Truly Effective.

Our team aims to make healthier and more powerful Probiotic yogurt. We are going to characterize the trehalose synthase (TSase) in the Bifidobacterium, which is widely used in the yogurt and the Lactic acid bacteria drink. TSaes can convert maltose into the trehalose inside the Bifidobacterium, and the trehalose can protect the bifidobacterium by enhancing its resistance to the freezing and dryness during the freeze dried process while fermentation. Furthermore, the inside trehalose can also extend the guarantee period and improve positive effects of the Probiotic drinks by enhancing the vitality of probiotcs.

Easier to Stay in Bodies

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