Microbial genomics of naturally processed coffee

自然加工咖啡的微生物基因组学

• 批准号: 491753-2015
• 负责人: Hubert, Casey
• 金额: $ 1.82万
• 依托单位: University of Calgary
• 依托单位国家: 加拿大
• 项目类别: Engage Grants Program
• 财政年份: 2015
• 资助国家: 加拿大
• 起止时间: 2015-01-01 至 2016-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=587088
• 关键词: Microbial; genomics; naturally; processed; coffee

This Engage project, "CHERRY", will give Phil & Sebastian Coffee Roasters in Calgary (P&S) the opportunity to investigate the microbial processes that occur during processing of coffee. Microbial genomics, next generation DNA sequencing and related expertise are available within the Geomicrobiology Group at the University of Calgary. CHERRY will facilitate this new partnership with the specific goal to characterize microbial communities active in the mucilage of coffee fruit during Natural Processing. Better understanding of this process will (1) help to prevent spoilage and economic losses for P&S, and (2) open doors for flavor enhancement and experimentation towards improving a product consumed by millions of Canadians every day. This will be achieved by developing an approach for microbiological evaluation of Natural Processing of fresh coffee cherries under controlled laboratory conditions at the University of Calgary. CHERRY thus offers an exciting opportunity to investigate an understudied eukaryote-prokaryote biological model for genomics research while simultaneously helping P&S grow their business by developing new process controls that will enable the company to introduce superior Naturally Processed coffees to the Canadian market. Despite coffee being the world's largest agricultural commodity (Vaughan et al. 2015), a growing movement within the industry is evolving towards brewing specialty artisanal beverages. Success for roasters like P&S is defined by product differentiation, motivating P&S to push the boundaries of coffee as a specialty product and introduce clientele to new taste experiences. The premise of CHERRY is that microbial activity inherent in coffee exocarp gives Natural Processing the greatest potential for unique and complex flavor development by allowing the seed to retain the taste character of the coffee fruit. Once proper controls for Natural Processing are understood and defined, the final product will have a chance to realize its potential as a bright, fruit, floral and clean cup of coffee with an exceptional mouth feel. Developing this process and product will differentiate P&S from other roasters.

这个名为“CHERRY”的项目将为卡尔加里的菲尔和塞巴斯蒂安咖啡烘焙师（P&S）提供调查咖啡加工过程中发生的微生物过程的机会。微生物基因组学，下一代DNA测序和相关专业知识可在卡尔加里大学的地球微生物组。CHERRY将促进这一新的合作伙伴关系，其具体目标是表征咖啡果实在自然加工过程中粘液中活跃的微生物群落。更好地了解这一过程将(1)有助于防止腐败和P&S的经济损失，(2)为改善数百万加拿大人每天消费的产品打开风味增强和实验的大门。这将通过开发一种在卡尔加里大学受控实验室条件下对新鲜咖啡樱桃自然加工进行微生物评估的方法来实现。因此，CHERRY提供了一个令人兴奋的机会，可以研究基因组学研究中尚未得到充分研究的真核-原核生物模型，同时通过开发新的过程控制来帮助P&S发展业务，从而使公司能够向加拿大市场推出优质的天然加工咖啡。尽管咖啡是世界上最大的农产品（Vaughan et al. 2015），但该行业内越来越多的运动正在向酿造专业手工饮料发展。像P&S这样的烘焙商的成功是由产品差异化决定的，这促使P&S将咖啡作为一种特色产品，并向客户介绍新的口味体验。CHERRY的前提是，咖啡外果皮中固有的微生物活性使自然加工具有最大的潜力，通过使种子保留咖啡果实的味道特征，形成独特而复杂的风味。一旦对自然加工的适当控制被理解和定义，最终产品将有机会实现它的潜力，作为一杯明亮，水果，花香和干净的咖啡，具有非凡的口感。开发这种工艺和产品将使P&S与其他烘焙商区别开来。