Traditional Brewing Industry Microorganism Breeding and Harmful Bacteria Control Training

Participants
Microbiology managers, technical personnel, and strain-related personnel from traditional brewing companies such as beer, baijiu, yellow wine, wine, soy sauce, and vinegar; microbiology-related personnel in the fermentation industry.

Content
1. Theoretical Part
   1) Application of new technologies using ARTP (Atmospheric Pressure Room Temperature Plasma) mutagenesis in strain selection.
   2) Application of Illumina high-throughput sequencing technology in microbial analysis of alcoholic beverages and other brewing fields.
   3) Research on directed mutagenesis of industrial microorganisms using synthetic biology.
   4) Introduction to the principles of practical strain mutagenesis methods and efficient screening and construction strategies.
   5) Introduction to microbial genetic engineering breeding techniques.
   6) Research application of flow cytometry in strain performance screening.
   7) Introduction to microbial laboratory strain preservation methods and revitalization operations.
2. Experience Sharing
   1) Experience sharing on efficient selection and breeding of brewing yeast for beer.
   2) Experience sharing on screening of high-producing pyrazine strains in baijiu.
   3) Experience sharing on screening of functional microorganisms and analysis of microbial communities in daqu and cellar mud for baijiu.
   4) Experience sharing on the selection and breeding of high-quality strains for wine.
   5) Experience sharing on control of lactic acid bacteria low in biogenic amine production and selection and application of strains low in ethyl carbamate production in yellow wine.
   6) Experience sharing on the application of protoplast fusion technology in the screening of brewing yeast.
   7) Control of harmful bacteria in brewed vinegar.
3. Practical Part
   1) Practical training on UV mutagenesis of yeast and Aspergillus oryzae.
   2) Practical training on microbial separation of baijiu daqu and functional strain screening plate preparation.
   3) Practical training on ARTP (Atmospheric Pressure Room Temperature Plasma) mutagenesis technology operation.
   4) Practical training on screening plate preparation for brewing yeast, wine yeast, and soy sauce Aspergillus oryzae.
   5) Practical training on protoplast fusion technology.
   6) Control of harmful bacteria in beer.


Contact
Teacher Song: 18210087286
WeChat: song82026