Short-Circuiting Yeast Metabolism for the Development of a Non-Alcoholic Craft Ale and its Chemical Evaluation by Gas Chromatography/Mass Spectrometry

用于开发无酒精精酿啤酒的短路酵母代谢及其气相色谱/质谱化学评价

• 批准号: 485440-2015
• 负责人: Vandenbossche, Jamie
• 金额: $ 1.82万
• 依托单位: Camosun College
• 依托单位国家: 加拿大
• 项目类别: Applied Research and Development Grants - Level 1
• 财政年份: 2015
• 资助国家: 加拿大
• 起止时间: 2015-01-01 至 2016-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=584958
• 关键词: Short; Circuiting; Yeast; Metabolism; Development

The proposed collaboration between Camosun and Phillips Brewing Co. has the aim of developing a high-quality non-alcoholic beer (NAB), defined in Canada as containing less than 1.1% alcohol by volume. Phillips Brewing Co. is a well-established craft brewery known for its progressive beer styles rooted in Pacific Northwest culture. The brewery is recognized for pushing beyond the boundaries of craft brewing by expanding into soda manufacturing and spirit distilling, while becoming an important community hub in Victoria through music, food and beer festivals. The brewery demonstrates scientific innovation by incorporating advanced scientific techniques into its quality control, including raw material analysis by gas chromatography and rapid detection of microbial contaminants by polymerase chain reaction. This project offers Camosun the opportunity to expand its applied research efforts in the fields of chemistry, microbiology and cellular physiology while increasing the College's capacity to partner with a local company on a project with public health benefits that will break ground within the brewing industry by manipulating yeast physiology.

卡莫森和菲利普斯啤酒公司之间拟议的合作旨在开发一种 高品质无酒精啤酒 (NAB)，在加拿大定义为酒精含量低于 1.1%（体积）。 菲利普斯啤酒公司 (Phillips Brewing Co.) 是一家历史悠久的精酿啤酒厂，以其根植于太平洋的先进啤酒风格而闻名 西北文化。 该啤酒厂因扩展到苏打水领域而突破了精酿啤酒的界限而受到认可 制造和烈酒蒸馏，同时通过音乐成为维多利亚重要的社区中心， 美食节和啤酒节。该啤酒厂通过融合先进的科学技术展示了科学创新 质量控制技术，包括气相色谱法原材料分析和快速检测 通过聚合酶链反应去除微生物污染物。 该项目为卡莫森提供了扩大其在化学、 微生物学和细胞生理学，同时提高学院与当地公司合作的能力 一项具有公共健康效益的项目，该项目将通过操纵 酵母生理学。