Dr. Ursula Mary Bond

Summary

Project AROMAGENESIS will bring together the expertise of researchers in both academia and industry with the strategic aim of generating new yeast strains with novel and unique sensory flavor characteristics. The project will provide training and education of the next generation of scientists in the areas of yeast fermentation processes, physiology, biochemistry, molecular biology, biotechnology, genomics and synthetic biology through a unique interdisciplinary and intersectoral project using cutting edge technology at the leading edge of food and beverage science.

Funding Agency

European Commission

Programme

European Training Network

Project Type

Research and Training

Person Months

48

Summary

Food spoilage through microbial contamination is a major problem in our modern food supply chain. Contamination of fresh food products by bacteria or fungi can limit shelf-life and more alarmingly, can be a major health hazard for consumers. Defensins are peptides possessing antimicrobial activity against microorganisms such as bacteria, fungi and viruses. We have previously shown the effectiveness of defensins in preventing bacterial contamination during the brewing process. The aim of the project is to expand on these findings, identifying novel defensin-like peptides that can prevent bacterial and fungal contamination during bread and dough-making processes. Two complementary approaches will be taken. First, synthetic defensin peptides, identified from animal and plant sources will be tested for antifungal and/or antibacterial activity against common bacteria and moulds that contaminate dough fermentations. The peptides will be synthetically modified to optimise antimicrobial activity. Second, yeast species used in the baking industry will be bioengineered to produce defensins in situ. In situ produced defensins and their synthetic counterparts will be evaluated to determine their effect on the shelf-life of baked good, chilled doughs. Extending our previous work, we will also examine the effects of defensins on extending the shelf-life of bottled beers and in preventing fungal contaminations during malting.

Funding Agency

Department of Agriculture, Food and Marine

Programme

FIRM

Project Type

Applied research

Person Months

48

Summary

Beer spoilage is a major concern to every Master Brewer in the world. Contamination of brews with beer spoiling bacteria can lead to loss of entire batches of beer resulting in severe financial losses for the brewery. Product withdrawal or recall can have major implications for Brand and business. In a FIRM-funded research project, we have tested whether the naturally occurring antimicrobial agent β-defensin, which forms part of the innate immune system in humans, could be effective as a bacteriocidal agent against beer spoiling bacteria (BSMs). Having demonstrated the effectiveness of β-defensin against BSMs, we then engineered a lager yeast strain to express β-defensin and to secrete the peptide into the beer. The secreted peptide was capable of killing BSMs seeded during fermentation but not in bottled beer. This novel approach not only provides a prophylactic mechanism to prevent beer-spoilage but additionally provides added neutraceutic value to the product as the small quantities of the antimicrobial peptide remaining in the lager can enhance the natural levels of β-defensin in the oral cavity. Defensins are important in maintaining the natural balance of the normal flora of the oral cavity and to protect against bacterial infections. The purpose of the proposed research is the carry out a number of experiments to determine the optimum conditions for the production of β-defensin during and after fermentations and to determine the effective bacterial load that can be eliminated by β-defensin in contaminated fermentations. Our ultimate goal will be to prepare a patent application to protect and license the yeast strains expressing β-defensin and other subsequent modification. To achieve this, we will instigate a Road to Commercialisation strategy involving preparation of an Invention Disclosure Form, market analysis, identification and engagement with of potential industrial partners with the aim of licensing the technology to stakeholders in the Brewery Industry.

Funding Agency

Department of Agriculture, Food and Marine

Programme

FIRM Plus

Project Type

Research and Development

Summary

Biomass is an alternative source of sustainable energy as we enter the post fossil fuel era. The goal of our research is to bio-engineer bespoke yeast strains, which are capable of converting cellulosic biomass to bioethanol by melding together the fermentative capacity of yeasts with the cellulosic degradation properties of the fungus Trichoderma reesi. Such yeast strains have commercial potential through licensing to Bioethanol-producing companies, for the development of an indigenous Irish Bioethanol Industry and of benefit to breweries and distilleries for the extraction of sugars from spent grains, which currently are a waste product in both industries.

Funding Agency

Science Foundation Ireland

Programme

TIDA

Summary

Funding Agency

Department of Agriculture and Food

Programme

Food Institutional Research Measure

Project Type

Research