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。它将首先通过开展三个具体项目来做到这一点：1）开发早期发现啤酒腐败的工具。这项研究与平行49酿造合作，旨在通过提取DNA和对已知标记基因进行测序来确定与腐败相关的物种/菌株，从而表征"腐败"啤酒的机制。它旨在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。此外，在与平行49酿造合作，** 这个项目将表征酵母降解的机制。它的交付将是一个现场结合 ** 分析，以评估酵母的降解状态之前，投入啤酒; 3）野生BC ** 啤酒花的谱系分析，以支持新产品的开发。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了开发独特和适销对路的啤酒花品种的机会。4)桶龄"优质"啤酒的化学和微生物分析。该项目还与Parallel 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，从而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，这将允许它们在啤酒中的最佳接种，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 would**support the craft brewing industry in BC. It will initially do so by pursuing three specific projects: 1) Develop**tools for early detection of beer spoilage. This research is in partnership with Parallel 49 brewing and aims to**characterize the mechanism of "spoiled" beer by extracting DNA and sequencing known marker genes to**identify species/strains associated with spoilage. It aims to deliver a simple diagnostic tool to identify common**spoilage 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 binding**assay to assess the state of degradation for yeast prior to pitching them in beer; 3) Lineage analyses of wild BC**hops 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. These**heirloom hops represent an opportunity to develop unique and marketable hops varietal. 4) Chemical and**microbial analyses of barrel-aged "premium" beer. Also in partnership with Parallel 49 brewing, this project**aims to understand how unique flavour profiles are created during barrel-aging, a process that introduces an**unknown set of microbial species into mature beer, allowing secondary anaerobic metabolism to occur, which**produces complex and unique flavours that command a premium value in the beer market. We seek to culture**the microbial strains responsible for specific flavour elements, which would allow their optimal inoculation in**beer in order to improve the product of the barrel-aging process.