Engineered genetic traceability solution for commercerical ale yeasts and methodology for rapid dectection and identification of diastatic yeast contamination in beer fermentation

This project will demonstrate that one or more unique DNA ID sequences (“DUID”) can be inserted into the genomes of select strains of Saccharomyces cerevisiae ale yeast and S. cerevisiae var diastaticus yeast strains without affecting the heritable traits of the host and then the DUID can be recalled upstream in the brewing process. By demonstrating the utility of the DUID for batch-level rapid detection and identification to address existing commercial challenges experienced by beer producers, we will use the data collected to expand our offering into other food system organisms (e.g. Romaine lettuce, grains, etc.). Furthermore, the results of this project will be leveraged for other use cases e.g. Introduction of trace amounts in animal feed to provide genetic traceability. The data acquired from this trial will allow for the identification of process efficiencies and design of our digital infrastructure in preparation for commercialization.

Faculty Supervisor:

George van der Merwe

Student:

Hollie Rowlands

Partner:

Discipline:

Biochemistry / Molecular biology

Sector:

Manufacturing

University:

University of Guelph

Program: