Evaluating the applicability of Directed Evolution to the optimisation of industrial yeast strains

发酵工业，特别是葡萄酒工业，对澳大利亚的经济具有重要意义。葡萄酒出口每年超过20亿美元。此外，该行业及其支持者是澳大利亚地区的主要雇主。为了保持和扩大我们在国际市场上的份额，澳大利亚葡萄酒必须通过提高生产效率，最大限度地提高质量，跟上不断变化的消费者偏好，并尽量减少对环境的影响来保持竞争力。作为酿酒过程的基石，酵母是实现这些需求的载体。该项目将开发和评估一种在现代酿酒条件下生产优质葡萄酒的非重组独特酵母的方法。

The fermentation industries, particularly the wine industry, are of great economic importance to Australia. Wine exports exceed $2 billion per year. Moreover, the industry and those supporting it are major employers in regional Australia. To maintain and grow our share of the international market, Australian wine must remain competitive by increasing production efficiency, maximizing quality and keeping up with changing consumer preferences, and with minimal environmental impact. As a cornerstone to the winemaking process, the yeast is a vehicle for achieving these needs. This project will develop and evaluate a method for generation of unique yeast which are non-recombinant and which yield superior wine under modern winemaking conditions.