Short-Circuiting Yeast Metabolism for the Development of a Non-Alcoholic Craft Ale and its Chemical Evaluation by Gas Chromatography/Mass Spectrometry

Camosun和菲利普斯酿酒公司之间拟议的合作旨在开发一种 高品质无酒精啤酒（NAB），在加拿大被定义为酒精含量低于1.1%。 菲利普斯酿酒公司是一家历史悠久的精酿啤酒厂，以其植根于太平洋的先进啤酒风格而闻名 西北文化 该啤酒厂被公认为通过扩展到苏打水而超越工艺酿造的界限 制造业和烈酒蒸馏，同时通过音乐成为维多利亚重要的社区中心， 美食和啤酒节啤酒厂通过将先进的科学技术 技术，包括通过气相色谱法和快速检测法进行原材料分析 微生物污染物的聚合酶链反应。 该项目为Camosun提供了扩大其在化学领域应用研究工作的机会， 微生物学和细胞生理学，同时提高学院与当地公司合作的能力 一个对公众健康有益的项目，该项目将通过操纵 酵母生理学

The proposed collaboration between Camosun and Phillips Brewing Co. has the aim of developing a high-quality non-alcoholic beer (NAB), defined in Canada as containing less than 1.1% alcohol by volume. Phillips Brewing Co. is a well-established craft brewery known for its progressive beer styles rooted in Pacific Northwest culture. The brewery is recognized for pushing beyond the boundaries of craft brewing by expanding into soda manufacturing and spirit distilling, while becoming an important community hub in Victoria through music, food and beer festivals. The brewery demonstrates scientific innovation by incorporating advanced scientific techniques into its quality control, including raw material analysis by gas chromatography and rapid detection of microbial contaminants by polymerase chain reaction. This project offers Camosun the opportunity to expand its applied research efforts in the fields of chemistry, microbiology and cellular physiology while increasing the College's capacity to partner with a local company on a project with public health benefits that will break ground within the brewing industry by manipulating yeast physiology.