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行业。它最初将通过实施三个具体项目来实现这一点：1)开发早期发现啤酒变质的工具。这项研究与并行49酿造公司合作，旨在通过提取DNA并对已知的标记基因进行测序来鉴定与变质有关的物种/菌株，从而表征啤酒“变质”的机制。它的目标是提供一种简单的诊断工具来识别常见的腐败微生物；2)开发一种工具来评估酵母的降解。此外，该项目还将与并行49酿造合作，描述酵母降解的机制。它的交付将是现场结合分析，以评估酵母在啤酒中的降解状态；3)野生BChop的谱系分析，以支持新产品开发。该项目与Hooh有机啤酒花公司合作，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着开发独特且适销对路的啤酒花品种的机会。4)桶陈“优质”啤酒的化学和微生物分析。该项目还与并行49酿造合作，旨在了解如何在桶陈酿过程中创造独特的风味特征，这一过程将一组未知的微生物物种引入成熟啤酒中，允许发生次级厌氧代谢，从而产生复杂而独特的风味，在啤酒市场上具有溢价。我们寻求培养负责特定风味元素的微生物菌株，这将使它们能够在啤酒中进行最佳接种，以改进桶陈过程中的产品。

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.