Capture, propagation and utilization of naturally occurring alcohol tolerant yeast for the development of fermented food products

TBA饮料有限公司（TBA）是一家总部设在温哥华不列颠哥伦比亚省的公司，专门从事趋势设定饮料的发展。他们生产许多类型的饮料，包括啤酒，即饮啤酒，苹果酒，葡萄酒，苏打水，茶，苏打水和沃茨。2016年，发酵产品市场价值1.5亿美元，预计到2023年将达到2.05亿美元。全球发酵食品市场的主要驱动力是消费者不断提高的健康意识和饮食模式的变化，以遏制身体疾病。食用发酵食品和饮料有助于通过保持细菌的适当平衡来改善消化系统。在消费者的饮食中添加健康食品可能会变得昂贵，但在饮食中加入发酵食品为消费者提供了对健康友好的选择。随着利用发酵过程的产品线的延长，TBA正在寻求捕获，繁殖和利用天然存在的耐酒精酵母，这些酵母有可能用于各种食品，如啤酒，葡萄酒，苹果酒，辣椒，酱油酱料，泡菜和食品制造业的所有其他发酵产品。为了利用这些新的机会，TBA寻求与Okanagan学院（OC）合作，选择环境样本，并在酵母选择性培养基和分离株上培养它们。科学测试将确定它们在乙醇存在下的生长能力，乙醇是酿造生物体所必需的质量。这些生物将通过DNA测序鉴定，并进行小规模酿造实验，并通过顶空气相色谱法分析理想和不理想的风味化合物。这些项目的结果将使公司受益，因为它们将为公司进入新市场提供新的创新产品。

TBA Beverage Co. (TBA) is a company based in Vancouver B.C. that specializes in the development of trend setting beverages. They produce many types of beverages including Beer, Ready-To-Drink Beverages, Cider, Wine, Seltzers, Teas, Sodas, and Waters. In 2016, the fermentation products market was valued at $150M and is expected to reach $205M by 2023. The global fermented foods market is primarily driven by the consumer's rising health consciousness and changes in dietary patterns to curb down physical ailments. Consumption of fermented foods and beverages helps in improving the digestive system by maintaining a proper balance of bacteria. The addition of healthy foods in consumer's diet can get expensive, but the inclusion of fermented foods in diets provides budget-friendly options for consumers. With a long line of products that utilize the process of fermentation, TBA is seeking to capture, propagate and utilize naturally occurring alcohol tolerant yeast that have the potential to be used for various food products such as Beer, Wine, Cider, Vinegar, Soy Sauce, Kimchi and all other fermented goods across the food manufacturing industry. To take advantage of these new opportunities, TBA seeks to partner with Okanagan College (OC) to select environmental samples and grow them on yeast-selective medium and isolates. Scientific testing will determine their ability to grow in the presence of ethanol, a quality necessary for brewing organisms. These organisms will be identified by DNA sequencing and subject to small scale brewing experiments and analyzed for desirable and undesirable flavor compounds by head space gas chromatography. Findings from these projects will benefit the company by providing insights into new and innovative products that will contribute to the company's growth into new markets.