Metabolic Engineering for Brewer's Yeast by CRISPR-Cas to Reduce Ethanol Production for the Development of a Non Alcoholic Craft Beer

在过去的四年里，Camosun College一直积极参与化学和生物化学科学的应用研究。Camosun学院的应用化学和实验室科学（ACLS）小组通过使用针对公司需求量身定制的优化分析方法提供高质量的分析数据，帮助当地公司进行产品开发/改进阶段。该实验室由现代仪器组成，包括自动提取技术，检测软件和化合物库。ACLS小组建立在Camosun College的应用化学和生物技术（ACBT）和生物学课程理学学位副学士的专业知识和优势之上。2015年秋季，Camosun获得了NSERC的资助，与菲利普斯啤酒和麦芽公司合作开展了一个项目，该项目名为“用于开发非酒精工艺啤酒的短循环酵母代谢及其气相色谱/质谱化学评估”。该项目和合作伙伴关系的成功促使菲利普斯啤酒和麦芽公司进一步承诺与Camosun合作开展该项目的下一个迭代，题为“通过CRISPR-Cas对啤酒酵母进行代谢工程，以减少乙醇产量，开发无酒精精酿啤酒”。该项目的目的是之前授予的NSERC大学参与资助的扩展，旨在探索发酵过程中酵母生理学基础的遗传学，以操纵酒精生产并提供商业上可行的低酒精精酿啤酒。

Camosun College has been actively involved in applied research in the chemical and biochemical sciences over the past four years. The Applied Chemistry and Laboratory Sciences (ACLS) group at Camosun College assists local companies with the product development/refinement phase by providing high quality analytical data using optimized analytical methods tailored to companies' needs. The lab consists of modern instrumentation incorporating automated extraction techniques, detection software and chemical compound libraries. The ACLS group builds on the expertise and strengths offered in Camosun College's Applied Chemistry and Biotechnology (ACBT) and Associate of Science Degree in Biology programs. In the fall of 2015, Camosun was awarded funding from NSERC for a project to partner with Phillips Brewing and Malting Compnay, on "Short-Circuiting Yeast Metabolism for the Development of a Non-Alcoholic Craft Ale and its Chemical Evaluation by Gas Chromatography/Mass Spectrometry". The success of this project and partnership has led to a further commitment by Phillips Brewing and Malting Company to work with Camosun on the next iteration of this project entitled "Metabolic Engineering of Brewer's Yeast by CRISPR-Cas to Reduce Ethanol Production for the Development of a Non Alcoholic Craft Beer". The purpose of this project is an extension of a previously awarded NSERC Engage for Colleges Grant to explore the genetics underpinning yeast physiology during fermentation to manipulate alcohol production and deliver a commercially feasible low alcohol craft lager.