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，卡莫森学院一直积极参与化学和生化科学的应用研究。卡莫森学院的应用化学和实验室科学(ACLS)小组通过使用根据公司需求量身定做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。该实验室由包含自动提取技术、检测软件和化合物库的现代仪器组成。ACLS小组建立在卡莫森学院的应用化学和生物技术(ACBT)和生物科学副学士学位课程所提供的专业知识和优势的基础上。2015年秋季，Camosun获得了NSERC的资助，用于与Phillips Brewing and Malting Compnay合作的一个项目，该项目的主题是“短路酵母代谢，用于开发非酒精工艺麦芽啤酒及其气相色谱/质谱分析的化学评价”。该项目和合作伙伴关系的成功促使菲利普斯酿造和麦芽公司进一步承诺与Camosun合作，在该项目的下一次迭代中与Camosun合作，名为“CRISPR-Cas的啤酒酵母新陈代谢工程，以减少乙醇生产，以开发无酒精工艺啤酒”。该项目的目的是扩展之前授予的NSERC大学助学金，以探索支持发酵过程中酵母生理学的遗传学，以控制酒精生产，并提供商业上可行的低度工艺啤酒。

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.