Capture, propagation and utilization of naturally occurring alcohol tolerant yeast for the development of fermented food products

TBA饮料公司(TBA)是一家总部位于温哥华不列颠哥伦比亚省的公司，专门从事引领潮流的饮料的开发。他们生产多种饮料，包括啤酒、即饮饮料、苹果酒、葡萄酒、苏打水、茶、苏打水和水。2016年，发酵产品市场价值1.5亿美元，预计到2023年将达到2.05亿美元。全球发酵食品市场的主要驱动力是消费者健康意识的提高和饮食模式的改变，以遏制身体疾病。食用发酵食品和饮料有助于通过保持细菌的适当平衡来改善消化系统。在消费者的饮食中添加健康食品可能会变得昂贵，但在饮食中加入发酵食品为消费者提供了经济实惠的选择。通过一系列利用发酵过程的产品，TBA正在寻求捕获、繁殖和利用自然产生的耐酒精酵母，这些酵母有可能用于各种食品，如啤酒、葡萄酒、苹果酒、醋、酱油、泡菜和整个食品制造业的所有其他发酵产品。为了利用这些新的机会，TBA寻求与奥卡纳根学院(OC)合作，选择环境样本，并在酵母选择性培养基和分离物上培养它们。科学测试将确定它们在乙醇存在下生长的能力，乙醇是酿造有机体所必需的品质。这些微生物将通过DNA测序进行鉴定，并进行小规模酿造实验，并通过顶空气相色谱分析可取和不可取的风味化合物。这些项目的发现将为公司提供对新产品和创新产品的洞察，从而使公司受益，这些产品将有助于公司在新市场的增长。

TBA Beverage Co. (TBA) is a company based in Vancouver B.C. that specializes in the development of trend setting beverages. They produce many types of beverages including Beer, Ready-To-Drink Beverages, Cider, Wine, Seltzers, Teas, Sodas, and Waters. In 2016, the fermentation products market was valued at $150M and is expected to reach $205M by 2023. The global fermented foods market is primarily driven by the consumer's rising health consciousness and changes in dietary patterns to curb down physical ailments. Consumption of fermented foods and beverages helps in improving the digestive system by maintaining a proper balance of bacteria. The addition of healthy foods in consumer's diet can get expensive, but the inclusion of fermented foods in diets provides budget-friendly options for consumers. With a long line of products that utilize the process of fermentation, TBA is seeking to capture, propagate and utilize naturally occurring alcohol tolerant yeast that have the potential to be used for various food products such as Beer, Wine, Cider, Vinegar, Soy Sauce, Kimchi and all other fermented goods across the food manufacturing industry. To take advantage of these new opportunities, TBA seeks to partner with Okanagan College (OC) to select environmental samples and grow them on yeast-selective medium and isolates. Scientific testing will determine their ability to grow in the presence of ethanol, a quality necessary for brewing organisms. These organisms will be identified by DNA sequencing and subject to small scale brewing experiments and analyzed for desirable and undesirable flavor compounds by head space gas chromatography. Findings from these projects will benefit the company by providing insights into new and innovative products that will contribute to the company's growth into new markets.