Applying Bioinformatics and Biochemistry Tools to support the Craft Brewing Industry in BC

该提案旨在建立一个分子生物学、生物化学和生物信息学研究中心，以支持不列颠哥伦比亚省的手工酿造业。它将首先通过三个具体项目来实现这一目标：1）开发早期检测啤酒腐败的工具。这项研究是与平行49酿造合作，旨在通过提取DNA和测序已知的标记基因来鉴定与腐败相关的物种/菌株，从而表征“腐败”啤酒的机制。它的目的是提供一个简单的诊断工具，以确定常见的腐败微生物; 2）开发一个工具，以评估酵母降解。该项目还将与Parallel 49酿造公司合作，研究酵母降解的机制。它的交付将是一个现场结合分析，以评估酵母的降解状态，然后再投入啤酒; 3）野生BChops的谱系分析，以支持新产品的开发。该项目是与HOOH有机啤酒花公司合作，并将涉及开发和使用遗传标记来识别野生BC啤酒花的品种类型。这些传家宝啤酒花代表了一个机会，发展独特的和适销对路的啤酒花品种。4)桶龄“优质”啤酒的化学和微生物分析。该项目还与平行49酿造合作，旨在了解桶老化过程中如何创造独特的风味特征，这是一个将未知的微生物物种引入成熟啤酒的过程，允许发生二次厌氧代谢，产生复杂而独特的风味，在啤酒市场上具有溢价价值。我们试图培养负责特定风味元素的微生物菌株，这将允许它们最佳地接种在啤酒中，以改善桶老化过程的产品。

proposal aims to found a centre for molecular biology, biochemistry, and bioinformatics research that wouldsupport the craft brewing industry in BC. It will initially do so by pursuing three specific projects: 1) Developtools for early detection of beer spoilage. This research is in partnership with Parallel 49 brewing and aims tocharacterize the mechanism of "spoiled" beer by extracting DNA and sequencing known marker genes toidentify species/strains associated with spoilage. It aims to deliver a simple diagnostic tool to identify commonspoilage microbes; 2) Develop a tool to assess yeast degradation. Also in partnership with Parallel 49 brewing,this project will characterize the mechanisms of yeast degradation. Its deliverable will be an on-site bindingassay to assess the state of degradation for yeast prior to pitching them in beer; 3) Lineage analyses of wild BChops to support novel product development. This project is in partnership with HOOH Organic Hop Company,and will involve developing and using genetic markers to identify the varietal types of wild BC hops. Theseheirloom hops represent an opportunity to develop unique and marketable hops varietal. 4) Chemical andmicrobial analyses of barrel-aged "premium" beer. Also in partnership with Parallel 49 brewing, this projectaims to understand how unique flavour profiles are created during barrel-aging, a process that introduces anunknown set of microbial species into mature beer, allowing secondary anaerobic metabolism to occur, whichproduces complex and unique flavours that command a premium value in the beer market. We seek to culturethe microbial strains responsible for specific flavour elements, which would allow their optimal inoculation inbeer in order to improve the product of the barrel-aging process.