Industry and academia-a perfect match.

Area of Science:

• Microbiology
• Molecular Genetics
• Fermentation Science

Background:

• The author's career transitioned from industrial yeast applications to academic research in molecular yeast genetics.
• Early training focused on microbiology, with a later specialization in genetic engineering of industrial yeasts.

Purpose of the Study:

• To genetically engineer industrial yeasts to reduce spoilage compounds and ethyl carbamate in wine.
• To achieve US Food and Drug Administration (FDA) approval for commercially applicable genetically enhanced yeasts.
• To explore advanced molecular techniques like transcriptomics, proteomics, and metabolomics in yeast research.

Main Methods:

• Genetic engineering of industrial yeast strains.
• Application of transcriptomics, proteomics, and metabolomics for molecular analysis.
• Establishment of specialized research facilities, including a microarray and metabolomics core and a Wine Library.

Main Results:

• Development of the malolactic yeast ML01 and a urea-degrading yeast.
• These genetically enhanced yeasts were the first to receive US FDA approval for commercial use.
• Establishment of core research facilities at the University of British Columbia facilitated broader scientific investigation.

Conclusions:

• Genetic engineering offers a viable strategy for improving industrial yeast strains for wine production.
• The development of ML01 and urea-degrading yeast represents a significant advancement in yeast biotechnology.
• Advanced molecular techniques and specialized facilities are crucial for cutting-edge yeast research and development.