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From 2012.igem.org

abstract

Our goal is to build a system to sense meat spoilage. When a package of meat is saved after opening, a closed sticker containing Bacillus subtilis spores is activated by breaking the middle compartment, similar to activating a glow-in-the-dark stick, whereby alanine and water are mixed with the spores to cause germination. When the germinated microbes come in contact with volatiles from rotting meat, a pathway is activated which results to the production of a pigment. When this happens, the consumer knows that he has to throw away the food.

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