Reference number : GC-2017-Q4-01527, amendment number : , agreement type : G, recipient legal name : Reid, Gregor (The University of Western Ontario), recipient country : CA, recipient province : nan, recipient city : Ontario, recipient postal code : nan, program name english : Engage Grants for universities, program name french : Subventions d'engagement partenarial pour les universités, program purpose english : Fermented foods have long been known to confer health benefits, yet in Canada there has been a deficit in the types that are_x000D_
available for consumption. The recent creation of small business dedicated to making novel fermented food options, has been met_x000D_
with excitement in different parts of the world. However, the identity of the microbes contained in these products is often not well_x000D_
characterized. We will use traditional microbial culture and DNA sequencing to identify the organisms producing kombucha and_x000D_
other fermented foods here in London, ON. Importantly, we will investigate the role played by these microbes in taste, texture and_x000D_
production of factors, such as short chain fatty acids known to play a role in metabolism. These studies will advance our_x000D_
understanding of how microbes in our food supply work, and substantiate the basis for new micro-enterprises in Canada, a country_x000D_
rich in natural resources., program purpose french : Fermented foods have long been known to confer health benefits, yet in Canada there has been a deficit in the types that are_x000D_
available for consumption. The recent creation of small business dedicated to making novel fermented food options, has been met_x000D_
with excitement in different parts of the world. However, the identity of the microbes contained in these products is often not well_x000D_
characterized. We will use traditional microbial culture and DNA sequencing to identify the organisms producing kombucha and_x000D_
other fermented foods here in London, ON. Importantly, we will investigate the role played by these microbes in taste, texture and_x000D_
production of factors, such as short chain fatty acids known to play a role in metabolism. These studies will advance our_x000D_
understanding of how microbes in our food supply work, and substantiate the basis for new micro-enterprises in Canada, a country_x000D_
rich in natural resources., agreement title english : Microbiological Food Safety in Fermented Foods, agreement title french : Microbiological Food Safety in Fermented Foods, agreement number : EGP, agreement value : 25000.0, agreement start date : 2018-03-22, 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