Interactions between genotype, plant nutrition and fungal disease development in strawberry. Strawberry (Fragaria x ananassa) growers lose more than 30% of their crop annually to disease. This project will elucidate the role of plant nutrition in disease development and investigate the interaction/s between plant genotype, pathogen and the environment. The physiological basis for durable resistance will also be established. Molecular markers for field resistance and nutrient use efficiency will ....Interactions between genotype, plant nutrition and fungal disease development in strawberry. Strawberry (Fragaria x ananassa) growers lose more than 30% of their crop annually to disease. This project will elucidate the role of plant nutrition in disease development and investigate the interaction/s between plant genotype, pathogen and the environment. The physiological basis for durable resistance will also be established. Molecular markers for field resistance and nutrient use efficiency will be developed for use in breeding programs. Furthermore, this project will enhance profitability and sustainability of the Australian strawberry industry.
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Linkage Infrastructure, Equipment And Facilities - Grant ID: LE0453935
Funder
Australian Research Council
Funding Amount
$220,106.00
Summary
Multi-Scale Fermentation Facility for Beverage Research. Australia's largest concentration of beverage fermentation research effort and infrastructure is arguably represented by the University of Adelaide and partners at the Waite Campus, particularly The Australian Wine Research Institute and Provisor Pty Ltd. This cluster seeks to establish an integrated, jointly managed, Multi-Scale Fermentation Facility for Beverage Research. This Facility will address critical shortages in fermentation capa ....Multi-Scale Fermentation Facility for Beverage Research. Australia's largest concentration of beverage fermentation research effort and infrastructure is arguably represented by the University of Adelaide and partners at the Waite Campus, particularly The Australian Wine Research Institute and Provisor Pty Ltd. This cluster seeks to establish an integrated, jointly managed, Multi-Scale Fermentation Facility for Beverage Research. This Facility will address critical shortages in fermentation capacity for research (volumes between 1 ml and 1000 L), offer a vertically integrated system to facilitate step-wise scale-up, allow more accurate modelling of industrial fermentations, enable greater adoption of high-throughput formats and technologies, and achieve enhanced productivity through increased system automation.Read moreRead less
Yeast cell-cell communication of overcrowding and nutrient limitation: novel signalling systems and their impact on fermentation. The project will investigate known and novel signalling molecules that allow communication between yeast cells and impact on fermentation dynamics, specifically in a nutrient-depleted environment. The mechanisms by which these molecules exert their effect will be defined using a systems biology approach that integrates many analyses and data sets.
Linkage Infrastructure, Equipment And Facilities - Grant ID: LE200100183
Funder
Australian Research Council
Funding Amount
$950,000.00
Summary
Protein Quantitation Centre of South Australia renewal for Systems Biology. This application aims to renew Mass Spectrometry (MS) instrumentation to characterise and quantify Biomolecules towards a better understanding of biological processes. UniSA, Uni Adelaide, Flinders have established the Protein Quantitation Centre of South Australia (PQCSA) in 2013 through an ARC LIEF lead by CI Hoffmann and this application will renew and expand MS capacity towards metabolites, glycans and lipids. This ....Protein Quantitation Centre of South Australia renewal for Systems Biology. This application aims to renew Mass Spectrometry (MS) instrumentation to characterise and quantify Biomolecules towards a better understanding of biological processes. UniSA, Uni Adelaide, Flinders have established the Protein Quantitation Centre of South Australia (PQCSA) in 2013 through an ARC LIEF lead by CI Hoffmann and this application will renew and expand MS capacity towards metabolites, glycans and lipids. This will enable researchers in South Australia to work towards a full understanding of biological processes and towards expanding their knowledge to Systems Biology. Expected outcome of the projects are multiple interdisciplinary collaborations between the CI's and should provide significant benefits in research outputs.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
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
Linkage Infrastructure, Equipment And Facilities - Grant ID: LE0347746
Funder
Australian Research Council
Funding Amount
$199,000.00
Summary
Circular-dichroism stopped-flow spectrometer for rapid molecular interactions and membrane transport. A stopped-flow spectroscope is requested that can capture the rapid kinetics of changes in conformation of biopolymers, macromolecules and chiral catalysts as they interact with other molecules. This includes measurement of rapid transport of solutes through membrane proteins in lipid membranes. The versatile instrument can also determine circular dichroism spectra of peptides, proteins, tannins ....Circular-dichroism stopped-flow spectrometer for rapid molecular interactions and membrane transport. A stopped-flow spectroscope is requested that can capture the rapid kinetics of changes in conformation of biopolymers, macromolecules and chiral catalysts as they interact with other molecules. This includes measurement of rapid transport of solutes through membrane proteins in lipid membranes. The versatile instrument can also determine circular dichroism spectra of peptides, proteins, tannins, pigment complexes and chiral catalysts that is required within several existing collaborations to understand the tertiary structures, stability and interactions between the complex molecules. The instrument will significantly strengthen research on macromolecules and polymers that have applications in the wine industry, nanotechnology, and biotechnology.Read moreRead less
The impact of vineyard exposure to smoke on vine physiology and the composition of grapes and wine. Taint in grapes and wine as a consequence of vineyard exposure to smoke has resulted in a decline in product quality and significant financial losses for grape and wine producers throughout Australia. Given the close proximity of many Australian wine regions to areas of bush and forest and the predicted continuation of warm, dry climatic conditions, the incidences of vineyard smoke exposure is exp ....The impact of vineyard exposure to smoke on vine physiology and the composition of grapes and wine. Taint in grapes and wine as a consequence of vineyard exposure to smoke has resulted in a decline in product quality and significant financial losses for grape and wine producers throughout Australia. Given the close proximity of many Australian wine regions to areas of bush and forest and the predicted continuation of warm, dry climatic conditions, the incidences of vineyard smoke exposure is expected to increase in the future. The project aims to establish grape and wine production methods which can be employed by industry to counter the effects of smoke on grape and wine composition, and to minimise smoke taint in finished wine; with clear economic benefits for grape-growers and wine producers. 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
Industrial Transformation Training Centres - Grant ID: IC170100008
Funder
Australian Research Council
Funding Amount
$4,459,672.00
Summary
ARC Training Centre for Innovative Wine Production. The ARC Training Centre for Innovative Wine Production aims to tackle challenges to wine production through innovative, multi-disciplinary research. Australia’s grape and wine industry is a multi-billion dollar industry, yet in some areas profitability is low. Reasons include extreme weather events, soil salinity and diseases, inefficient practices, a low level of technological innovation and high input costs. New technologies and process effic ....ARC Training Centre for Innovative Wine Production. The ARC Training Centre for Innovative Wine Production aims to tackle challenges to wine production through innovative, multi-disciplinary research. Australia’s grape and wine industry is a multi-billion dollar industry, yet in some areas profitability is low. Reasons include extreme weather events, soil salinity and diseases, inefficient practices, a low level of technological innovation and high input costs. New technologies and process efficiencies developed as part of this project will reduce environmental impact, drive production costs down and profits and employment up. The project will mount a suite of industry-led projects to deliver outcomes to boost Australia’s competitiveness as a supplier of sustainably-produced premium branded wine to the world.Read moreRead less