Reference number : GC-2017-Q4-00282, amendment number : , agreement type : G, recipient legal name : Cameron, Andrew (University of Regina), recipient country : CA, recipient province : nan, recipient city : Saskatchewan, recipient postal code : nan, program name english : Engage Grants for universities, program name french : Subventions d'engagement partenarial pour les universités, program purpose english : Craft brewing is one of the fastest growing industries in Canada, now accounting for about 25% of the_x000D_
nine-billion-dollar Canadian beer industry. Defining characteristics of the craft brewing industry are the small_x000D_
batch production of beers exclusively from natural ingredients, and highly dedicated consumers that expect_x000D_
both reliable signature beers along with ongoing development of new beer flavours. Major risks for brewers are_x000D_
microbial activities that generate bad tasting flavours, and contamination with bacteria that later grow and spoil_x000D_
beer after packaging. Therefore, as in all food production industries, brewers work diligently to avoid spoilage_x000D_
caused by undesirable bacterial activities. For example, lactic acid bacteria are ubiquitous on raw materials_x000D_
(grain and hops) used in the brewing process and are known to persist in the brewing environment. Unwanted_x000D_
bacterial activity results in the production of malodorous off-flavours and textures (e.g. slimy or_x000D_
over-carbonated) which can lead to significant financial losses and strongly influence consumer experience._x000D_
This NSERC Engage brings the Cameron lab's expertise in microbial genetics to: 1. Identify the bacterial and_x000D_
fungus that enter a brewery on the raw ingredients (grain and hops), and 2. Identify the lactic acid bacteria in_x000D_
the brewery to develop better gene targets for routine quality control testing by the industrial partner. The first_x000D_
goal will allow for correlation of microbial communities with metabolites being measured by the industrial_x000D_
partner. These correlations enable improved industrial processes to control microbial activity on the raw_x000D_
ingredients to reduce the chance of unwanted metabolites (ie. bad flavours). The second goal assists in quality_x000D_
control in the brewing environment to reduce the risk of contamination. Altogether, the proposed Engage_x000D_
project will provide the partner with knowledge of the microbial communities entering and persisting in the_x000D_
production line, as well as diagnostic markers for incorporation into their routine quality control monitoring., program purpose french : Craft brewing is one of the fastest growing industries in Canada, now accounting for about 25% of the_x000D_
nine-billion-dollar Canadian beer industry. Defining characteristics of the craft brewing industry are the small_x000D_
batch production of beers exclusively from natural ingredients, and highly dedicated consumers that expect_x000D_
both reliable signature beers along with ongoing development of new beer flavours. Major risks for brewers are_x000D_
microbial activities that generate bad tasting flavours, and contamination with bacteria that later grow and spoil_x000D_
beer after packaging. Therefore, as in all food production industries, brewers work diligently to avoid spoilage_x000D_
caused by undesirable bacterial activities. For example, lactic acid bacteria are ubiquitous on raw materials_x000D_
(grain and hops) used in the brewing process and are known to persist in the brewing environment. Unwanted_x000D_
bacterial activity results in the production of malodorous off-flavours and textures (e.g. slimy or_x000D_
over-carbonated) which can lead to significant financial losses and strongly influence consumer experience._x000D_
This NSERC Engage brings the Cameron lab's expertise in microbial genetics to: 1. Identify the bacterial and_x000D_
fungus that enter a brewery on the raw ingredients (grain and hops), and 2. Identify the lactic acid bacteria in_x000D_
the brewery to develop better gene targets for routine quality control testing by the industrial partner. The first_x000D_
goal will allow for correlation of microbial communities with metabolites being measured by the industrial_x000D_
partner. These correlations enable improved industrial processes to control microbial activity on the raw_x000D_
ingredients to reduce the chance of unwanted metabolites (ie. bad flavours). The second goal assists in quality_x000D_
control in the brewing environment to reduce the risk of contamination. Altogether, the proposed Engage_x000D_
project will provide the partner with knowledge of the microbial communities entering and persisting in the_x000D_
production line, as well as diagnostic markers for incorporation into their routine quality control monitoring., agreement title english : Finding the microbes responsible for beneficial and deleterious metabolites in malt production, agreement title french : Finding the microbes responsible for beneficial and deleterious metabolites in malt production, agreement number : EGP, agreement value : 25000.0, agreement start date : 2018-03-07, agreement end date : nan, description english : nan, description french : nan, expected results english : nan, expected results french : nan, additional information english : Grant or Award spanning more than one fiscal year (2017-2018 to 2018-2019)., additional information french : Subvention ou bourse octroyée s'appliquant à plus d'un exercice financier (2017-2018 à 2018-2019)., owner organization : nserc-crsng, owner organization title : Natural Sciences and Engineering Research Council of Canada | Conseil de recherches en sciences naturelles et en génie du Canada