The work aims to study the correlation between the discharge parameters of bio-powered TTI and the quality parameters of yogurt. Potato was used as the substrate of biological battery, copper and zinc were used as electrodes to make bio-powered TTI in the experiment, the bio-powered TTI and yogurt were stored at 37 ℃ for 30 minutes and stored at 2-6 ℃ for the rest of the time to simulate the multiple temperature changes experienced by the yogurt from the place of production to the consumer's residence. Time, temperature and discharge parameters of bio-powered TTI were obtained in real time by self-made platform. Taking yogurt and bio-powered TTI stored at 2-6 ℃ as control, the changes of the number of lactic acid bacteria and mold in yogurt were detected during the experiment. It was found that the output voltage amplitude and discharge integral of bio-powered TTI will match with the change of ambient temperature, and also have a certain linear relationship with the change of the number of lactic acid bacteria through the experiments. Bio-powered TTI has the potential to detect the deterioration of yogurt. The total amount of discharge can be changed to match more food by changing the conductance cell constant, substrate species, pretreatment temperature and time of TTI.