Fungal Biomass Protein, a Bioproduct Derived from a Treatment Process of Winery Waste Streams. The Australian wine industry produces a substantial quantity of wastewater containing high levels of organic materials that are both highly polluting and costly to treat. This research aims to develop a biotechnological treatment process integrated with fungal biomass protein (FBP) production from the winery waste streams. The outcomes of this project are i) the production of fungal biomass for use as ....Fungal Biomass Protein, a Bioproduct Derived from a Treatment Process of Winery Waste Streams. The Australian wine industry produces a substantial quantity of wastewater containing high levels of organic materials that are both highly polluting and costly to treat. This research aims to develop a biotechnological treatment process integrated with fungal biomass protein (FBP) production from the winery waste streams. The outcomes of this project are i) the production of fungal biomass for use as a protein-rich animal feed; ii); the treatment of waste water to allow reuse for farm irrigation; and iii) reduced pollution of watercourses. The research will develop a novel technology that is environmentally friendly and adds value to the Australian winery industry via pollution reduction and FBP production.Read moreRead less
Exploiting novel yeast attributes to produce industrial strains with better fermentative and processing qualities. Food and beverage fermentations are problematic processes, largely due to limitations of the yeast being used. This laboratory has indentified in individual yeast strains highly desirable fermentative characteristics or else the ability to over-produce compounds that benefit product processing. Pursuing the commercial potential of these findings is the specific objective of this pro ....Exploiting novel yeast attributes to produce industrial strains with better fermentative and processing qualities. Food and beverage fermentations are problematic processes, largely due to limitations of the yeast being used. This laboratory has indentified in individual yeast strains highly desirable fermentative characteristics or else the ability to over-produce compounds that benefit product processing. Pursuing the commercial potential of these findings is the specific objective of this proposal. Thus we will extend our collaboration with Coopers Brewery through this new project area with the aims of a) producing optimised, hybrid (non-GMO) strains with combinations of desirable fermentation properties, b) develop novel processing or quality-enhancing treatments while c) generating a high caliber PhD graduate with extensive industry experience.Read moreRead less
Use of Organic Residues in Edible Mushroom Production. The aims are to develop growth and casing materials for mushroom production based on organic wastes. Casing peat is the most expensive raw ingredient used in mushroom production and there are major concerns over supply due to increasing environmental concerns in supplier countries and quarantine issues such as the recent foot and mouth outbreak in Europe. This project will develop alternatives to imported peats as casing materials and invest ....Use of Organic Residues in Edible Mushroom Production. The aims are to develop growth and casing materials for mushroom production based on organic wastes. Casing peat is the most expensive raw ingredient used in mushroom production and there are major concerns over supply due to increasing environmental concerns in supplier countries and quarantine issues such as the recent foot and mouth outbreak in Europe. This project will develop alternatives to imported peats as casing materials and investigate a range of organic residues which can be used as basic growth media for button and exotic mushrooms. This will increase the viability and sustainability of the mushroom industry in Australia.Read moreRead less
Evaluation of High-Power Ultrasound as an Innovative Tool for Sanitation, Colour/Flavour Extraction and Fermentation Enhancement in Wine Making. The multibillion-dollar wine industry forms a significant part of the Australian economy especially in regional areas. The application of high power ultrasound (HPU) to the cleaning and disinfection of wine barrels as well as for the enhancement of wine through improved fermentation and extraction of flavours and colours from grapes will have significan ....Evaluation of High-Power Ultrasound as an Innovative Tool for Sanitation, Colour/Flavour Extraction and Fermentation Enhancement in Wine Making. The multibillion-dollar wine industry forms a significant part of the Australian economy especially in regional areas. The application of high power ultrasound (HPU) to the cleaning and disinfection of wine barrels as well as for the enhancement of wine through improved fermentation and extraction of flavours and colours from grapes will have significant benefits to this industry. It is essential that Australia also capitalise on the benefits that this technology can provide in improved processing and products, lower costs, reduction in environmental pollution, water re-use and replacement of "dirty" energy. In this way the impact on this industry will help cement Australia's position in the world wine market long into the future.Read moreRead less
Evaluating the applicability of Directed Evolution to the optimisation of industrial yeast strains. The fermentation industries, particularly the wine industry, are of great economic importance to Australia. Wine exports exceed $2 billion per year. Moreover, the industry and those supporting it are major employers in regional Australia. To maintain and grow our share of the international market, Australian wine must remain competitive by increasing production efficiency, maximizing quality and k ....Evaluating the applicability of Directed Evolution to the optimisation of industrial yeast strains. The fermentation industries, particularly the wine industry, are of great economic importance to Australia. Wine exports exceed $2 billion per year. Moreover, the industry and those supporting it are major employers in regional Australia. To maintain and grow our share of the international market, Australian wine must remain competitive by increasing production efficiency, maximizing quality and keeping up with changing consumer preferences, and with minimal environmental impact. As a cornerstone to the winemaking process, the yeast is a vehicle for achieving these needs. This project will develop and evaluate a method for generation of unique yeast which are non-recombinant and which yield superior wine under modern winemaking conditions.Read moreRead less
Agave; a new Australian crop with a resilient spirit. This project aims to set the foundations to establish Agave as a sustainable, versatile and climate-proof Australian crop, supporting production of a new high value spirit for domestic and global markets. Outcomes will include novel cultivation and sensor technology for agave harvest at the "sweet spot" and advanced spirit assessment technologies allied with consumer sensory testing. Product character and consistency will be optimised by holi ....Agave; a new Australian crop with a resilient spirit. This project aims to set the foundations to establish Agave as a sustainable, versatile and climate-proof Australian crop, supporting production of a new high value spirit for domestic and global markets. Outcomes will include novel cultivation and sensor technology for agave harvest at the "sweet spot" and advanced spirit assessment technologies allied with consumer sensory testing. Product character and consistency will be optimised by holistic integration and control of the production chain, encompassing plant growth, input materials, and fermentation and distillation steps for a complete plant to bottle pipeline. Read moreRead less