Application of functional genomics to study early fermentation parameters and flavour development in industrial fermentations

应用功能基因组学研究工业发酵中的早期发酵参数和风味发展

• 批准号: LP0560434
• 负责人: Em/Prof Ian Dawes
• 金额: $ 30.7万
• 依托单位: The University of New South Wales
• 依托单位国家: 澳大利亚
• 项目类别: Linkage Projects
• 财政年份: 2005
• 资助国家: 澳大利亚
• 起止时间: 2005-06-01 至 2008-12-31
• 项目状态: 已结题
• 来源: https://dataportal.arc.gov.au/RGS/Web/Grants/LP0560434
• 关键词: Application; functional; genomics; study; early

The aim of this research is to use genome-wide analyses to identify yeast genes involved in flavour compound production in order to manipulate the flavour profiles of industrial fermentations. This will identify those metabolic pathways and cellular processes that are important in the maintenance of flavour production during fermentation and give extensive insight into the way metabolism changes during the fermentation process. Flavour is a major component of the product of fermented beverages and its development and maintenance in the finished product is of primary concern to the brewing and wine industries. This research will lead to a more competitive Australian-owned company with a major stake in the beer and wine industry.

本研究的目的是利用全基因组分析，以确定参与风味化合物生产的酵母基因，以操纵工业发酵的风味特征。这将确定那些代谢途径和细胞过程是重要的，在发酵过程中的风味生产的维护，并给予广泛的洞察代谢变化的方式在发酵过程中。 风味是发酵饮料产品的主要组成部分，其在成品中的开发和保持是酿造和葡萄酒工业的主要关注点。 这项研究将导致一个更有竞争力的澳大利亚拥有的公司，在啤酒和葡萄酒行业的主要股份。