The role of redox balance and reactive oxygen species in beer stability using an integrated transcriptomic and metabolomic analysis

使用综合转录组学和代谢组学分析氧化还原平衡和活性氧在啤酒稳定性中的作用

• 批准号: LP0775238
• 负责人: Prof Janice Aldrich-Wright
• 金额: $ 22.78万
• 依托单位: Western Sydney University
• 依托单位国家: 澳大利亚
• 项目类别: Linkage Projects
• 财政年份: 2007
• 资助国家: 澳大利亚
• 起止时间: 2007-07-03 至 2011-09-30
• 项目状态: 已结题
• 来源: https://dataportal.arc.gov.au/RGS/Web/Grants/LP0775238
• 关键词: role; redox; balance; reactive; oxygen

A better understanding of yeast redox balance will enable it to be used to predict fermentation outcomes and to link raw materials and processes to the quality of the final product. These data will produce economies in the brewing industry by the introduction of quality control regimes for raw materials and can be extrapolated to the wine industry. This will provide real economic advantage to Carlton and United Breweries which is an Australian company that has an international profile within a highly competitive industry.

更好地了解酵母氧化还原平衡将使其能够用于预测发酵结果，并将原材料和工艺与最终产品的质量联系起来。 这些数据将通过对原材料的质量控制制度的引入在酿造业中产生经济效益，并且可以外推到葡萄酒行业。 这将为Carlton和United Breweries提供真实的经济优势，Carlton和United Breweries是一家在竞争激烈的行业中具有国际知名度的澳大利亚公司。