Session
5 Malting and Brewing Technological Parameters
Oral Presentation
Barley
Varieties Suitable for the Production of a Czech Type Beer
K.
Kosar, V. Psota and
A. Mikyska
Research Institute for Malting and Brewing, PLC,
Malting Institute in Brno, 614 00 Brno,
Czech Republic, E-mail: kosar@brno.beerresearch.cz
In the course of the 20th
century the production of beer was substantially changed. Economic
pressure led to concentration, modernization and automation of the beer and
malt production. These changes were reflected in a new view of the malting
barley varieties quality. In two last decades varieties with a strong enzymatic
activity, high extract content and high final attenuation have been promoted.
Due to historical reasons the traditional production of pale lager has been
preserved in the Czech brewing. For the production of a Czech type beer, those
varieties of malting spring barley are suitable that enable the production of
beer with a higher level of residual extract, strong palatefulness,
excellent foaming power and relatively lower alcohol content.
Are We Any Closer to Predicting How Well a Malt Will Behave
in the Brewhouse?
E.
D. Baxter, C. D. Booer and
A. Faulkner
Brewing Research International, Lyttel
Hall, Nutfield, Surrey, RH1 4HY, UK
E-mail: d.baxter@brewingresearch.co.uk
An essential element in the breeding
of new barleys for malting is the ability to predict the malting and brewing quality of potential new varieties, often when only a
limited amount of seed is available. Recent years have seen the publication of
a number of laboratory techniques which claim to predict brewhouse
performance. These include measurements of kernel homogeneity, and aspects of wort filterability. This paper describes pilot brewing
trials with a set of six commercial malts, all of which conformed to the same
typical specification, in an effort to identify which of these new techniques
is the most useful in terms of predicting processability
in the brewery. The malts were tested for a wide range of standard and
non-standard quality parameters and then brewed in the BRi
pilot brewery, using standard brewing protocols designed to simulate common
brewing practices. Each malt was scored for ease of lautering, fermentation behaviour
and yield of ethanol, and the results compared with the laboratory tests. It
was apparent that, although the six malts had very similar standard
specifications, they differed significantly in their brewing behaviour. The results from suggested that, within this
sample set, laboratory tests of wort filterability
were the best predictors of processability.
Distilling
Barley Bringing Certainty to the Future
J.
M. Brosnan1, T. A. Bringhurst1,
K. Denyer2, J. S. Swanston3 and
W. T. B. Thomas3
1Scotch
Whisky Research Institute, Research Park North, Riccarton
Edinburgh, EH14 4AP, UK,
E-mail: james.brosnan@swri.co.uk;
2John Innes Institute, Norwich
Research Park, Norwich, NR4 7UH, UK; 3Scottish
Crop Research Institute, Invergowrie, Dundee, DD2
5DA, UK
The distilling industry is one of
the most historic and economically important end users of barley. The Scotch Whisky industry alone earns over 3 billion in exports for
the United Kingdom. The quality of malting barley for distilling in the United
Kingdom has been greatly improved because of a rigorous varietal
selection procedure endorsed by all those in the barley supply chain. From
Golden Promise in the 1960s to Optic today distillers have seen a steady
increase in the alcohol yield potential of barley varieties. However, the
challenges which face distillers in the near future demand more than high
alcohol yield from barley. Exciting opportunities do exist to significantly
improve distilling barley by utilising non-GMO genetic techniques combined with an understanding of
the phenotypic variation already available in the barley gene pool. Making the
jump in technology transfer between knowledge of barley genes to innovation in
a distillery requires partnership. In this paper the future needs of distillers
will be described in the context of research work carried out by the distilling
industry in Scotland in collaboration with other barley research groups.
Poster Presentation
DIStilling Gene Function in Barley: A Reverse Genetics Approach
D.
G. Caldwell, N. McCallum, G. Muehlbauer
and R. Waugh
Scottish Crop Research Institute, Invergowrie,
Dundee, DD2 5DA, UK,
E-mail: rwaugh@scri.sari.ac.uk
Functional genomics in barley (Hordeum vulgare L.) is a relatively under-developed area of research
due to the lack of structured reverse genetics populations and its inability to
transform efficiently. Here, we describe the creation and implementation of a
large-scale reverse genetics population derived from ethyl-methanesulfonate
(EMS) mutagenised barley (cv.
Optic). The population is comprised of ~10,000 plants from two different doses
of EMS (20mM and 30mM). The ~10K M2 lines are currently arrayed into 1,152 pools of 8
plants. However, recent advances in SNP
detection (Cel-Nuclease/HSX detector, Transgenomic) has shown the ability to detect one SNP in 32 alleles (16 plants) and in some cases
1:48 alleles (24 plants). These deeper pooling strategies will be
implemented making the screening more time and cost effective. The population
is now currently available for use by the research community either through collaboration
or cost recovery. Implementation, description, and initial test screening will
be described.
Understanding
the Genetic Bases of Modification
H.
M. Collins, S. J. Logue and J. K. Eglinton
School of Agriculture and Wine, University of Adelaide,
Glen Osmond, SA 5064, Australia,
E-mail: helen.collins@adelaide.edu.au
The proportion and degree of starch,
protein and cell wall modification during malting are critical in determining
the quality of the final product. While high levels of cell wall modification
are desirable to prevent filtration problems, only partial degradation of
protein is required. The relationship between cell wall and protein
modification is complex with numerous genes likely to be involved. A number of
commonly measured traits give an indication of the level of modification. Free
amino nitrogen (FAN), Kolbach Index (KI) and soluble protein (SP) are used as indicators of the
level of modification of the proteins, while wort -glucan (WBG) and wort viscosity indicate the level of modification of the
cell walls. The Australian National Barley Molecular Marker Program (NBMMP) has investigated these traits using a number of
Australian mapping populations. Due to the complex relationship between protein
and carbohydrate modification this information will not be useful to barley
breeders unless knowledge of how and why these regions are influencing
modification is known. This paper investigates the regions found to be
associated with modification related traits and in doing so aims to gain a
greater understanding of the processes involved in modification.
An
Investigation of the Relative Rates of Protein and Carbohydrate Modification of
a Number of International Malting Varieties,
Grown in Three Countries
H.
M. Collins1, J. S. Swanston2,
B. G. Rossnagel3 and S. J. Logue1
1School
of Agriculture and Wine, University of Adelaide, Glen Osmond, SA 5064,
Australia,
E-mail: helen.collins@adelaide.edu.au;
2Scottish Crop Research Institute, Invergowrie,
Dundee, DD2 5DA, UK; 3Crop Development Centre, University of Saskatchewan,
Saskatoon, S7N 5A8, Canada
During malting, barley grains are
steeped in water and then allowed to germinate under controlled conditions.
This process is generically termed modification. The overall degree and
relative proportion of starch, protein and cell wall modification during
malting are critical in determining the quality of the final product. The
modification process is greatly influenced by both the variety investigated and
the environment in which the variety is grown. Currently, there are a large
number of high malting quality varieties being grown worldwide that differ
dramatically in the way in which they modify. These varieties are adapted to
vastly different growing environments and often perform poorly when removed
from their ideal environment. In this study, twelve international malting
varieties were grown in Scotland, Canada and Australia in 2002 and 2003, in
order to compare their modification profiles. They were malted in a Phoenix micromalter using a standard micromalting
regime from each country. These regimes varied greatly, with large differences
in both the number and length of steeps and the length of time for germination.
Both the country and micromalter schedule had large
effects on the degree of modification of the grain. The implications of these
results will be discussed.
Biochemical
and Genetic Basis of Wort Fermentability
M.
J. Edney1, J. K. Eglinton2,
H. M. Collins2 and A. R. Barr3
1Grain
Research Laboratory, Canadian Grain Commission, Winnipeg, R3C 3G8, Canada,
E-mail: medney@grainscanada.gc.ca;
2School of Agriculture and Wine, University of Adelaide,
Adelaide, SA 5064, Australia; 3Australian
Grain Technologies, University of Adelaide,
Roseworthy, SA 5064, Australia
Factors that affect wort fermentability were
investigated with 180 doubled haploid lines from an Arapiles/Franklin
cross. Barley, grown in South Australia during 2001, was micromalted
and analysed using standard methods. Samples were
found to have a wide range in malting quality with lines both superior and
inferior to the parents for all traits analysed. QTL and statistical analysis of data indicated, for this
population, that poor malt modification, beta-glucan in particular, had the greatest negative effect on fermentability. Fermentability
was also negatively correlated with the maltotetrose
content of wort. A significant QTL
for this sugar was coincident with the chromosome 4H locus for the heat-stable
beta-amylase (sd2H). Lines with the heat stable enzyme, inherited from Arapiles, had improved fermentabilities
of IOB extracts but not of EBC
extracts. Glucose, possibly coming from beta-glucan
hydrolysis, was found to have a positive effect on fermentability.
A significant QTL for wort
fructose was in the area of the sdw
semi-dwarfing gene on chromosome 3H, highlighting the potential impact of
agronomic traits on the genetic analysis of malt quality.
Malting
Quality of a Hulless/Covered Doubled Haploid
Barley Population
M.
J. Edney1, W. G. Legge2,
B. G. Rossnagel3 and H. M. Collins4
1Grain
Research Laboratory, Canadian Grain Commission, Winnipeg, R3C 3G8, Canada,
E-mail: medney@grainscanada.gc.ca; 2Brandon
Research Station, Agriculture and Agri-Food Canada,
Brandon, R7A 5Y3, Canada; 3Crop Development Centre, University of Saskatchewan,
Saskatoon,
S7N 5A8, Canada; 4School
of Agriculture and Wine, University of Adelaide, Adelaide, SA 5064, Australia
The potential to improve malting
quality of hulless barley was investigated with a
two-row doubled haploid
population (TR251/HB345). TR251 is a covered, malt breeding line with good
malting potential while HB345 is a hulless line with
good agronomic traits and the gene for heat stable -amylase (sd2H). Barley
grown in standard yield test plots at Brandon, Manitoba
during 2002 was micromalted and analysed
using standard conditions. The 62 hulless lines, on
average, had significantly higher levels of malt extract than the 62 covered
lines. A significantly lower percentage of the hulless
extract was fermentable but the hulless lines still
fermented a greater amount of total extract. Levels of diastatic
power were similar among hulless and covered malts
but -amylase was significantly lower in the hulless
lines. Heat stable -amylase improved fermentability
but not significantly. Samples showed an acceptable degree of malt modification
but -glucan levels still had a negative effect on fermentability. Levels of total free amino acids were
similar among hulless and covered worts;
however, levels of several individual amino acids were significantly lower in
the hulless worts which had
a negative effect on fermentability. In summary, hulless malt had some superior attributes compared to
covered malt but increased levels of some specific enzymes would further
enhance its appeal.
Proteome
Analysis of Barley Seeds and Malt
C.
Finnie1, O. Oestergaard1,
M. Christiansen2, G. Backes3,
K. S. Bak-Jensen1, S. Laugesen4,
P. Roepstorff4,
J. Larsen5 and B. Svensson1
1Department
of Chemistry, Carlsberg Laboratory, DK-2500 Copenhagen, Denmark, E-mail: bis@crc.dk;
2Sejet Plantbreeding, DK-8700 Horsens, Denmark; 3Plant
Research Department, Risoe National Laboratory,
DK-4000 Roskilde, Denmark; 4Department
of Biochemistry and Molecular Biology, University of Southern Denmark, DK-5230 Odense, Denmark; 5Carlsberg
Research Laboratory, DK-2500 Copenhagen, Denmark
Barley
proteomics, using 2D-gel electrophoresis and mass spectrometry for protein
identification, provides biologically relevant information even without genome
sequence. Proteins in over 450 spots in developing and germinating seeds and
dissected tissues have been identified, including multiple forms of -amylase,
-amylase, -amylase/subtilisin inhibitor, serpins, CM-proteins, peroxidases,
enzymes involved in defence: PR-proteins, chitinase, thaumatin-like proteins,
and oxidative or desiccation stress: ascorbate peroxidase, peroxiredoxins, sHSP, LEA-proteins. Previously uncharacterised
proteins are identified by searching EST databases with peptide masses and
post-translational modifications characterised by advanced
mass spectrometry. The project aims to identify proteins important for malting.
Sixteen cultivars differing in malting quality were grouped using independent
methods: (a) clustering analysis of spot differences, (b) malt quality
scoring from micromalting. The best malting cultivars
were grouped identically by both methods, thus malting quality is reflected by
the proteome. Analysis of additional spot differences and cultivars will
explore the potential for predicting malting quality. Most spot differences are
genetically determined, illustrated by spots containing allelic -amylase forms.
Spot differences segregated in a doubled haploid population (Scarlett × Meltan) and thus were
located on the genetic map. Micromalt analysis of
this population enabled correlation of proteome, genetic information and
malting quality.
Hull-Cracked
Grain and Grain with Ventral Swelling
as Damaged Grains in Malting Barley
M.
Furusho1, T. Baba2, H. Kai1, M. Tsukazaki1,
Y. Uchimura1 and O. Yamaguchi1
1Fukuoka
Agricultural Research Center, Chikushino, Fukuoka
818-8549, Japan,
E-mail: furusho@farc.pref.fukuoka.jp;
2National Agricultural Research Center, Hokuriku
Research Center, Inada, Joetsu 943-0193, Japan
Hull-cracked
grain (HCG) and grain with ventral swelling (GVS) are damaged grains, which constitute deteriorated
grain qualities in malting barley. This study was carried out to solve this
problem by developing evaluation methods for occurrence of these damaged
grains. It was possible to select HCG-tolerant
varieties by early seeding and cultivation under insufficient sunshine during
the internodes elongation stage. When water was sprinkled on the barley
materials in the early-ripening stage, the middle-ripening stage and the
late-ripening stage, sprinkling in the late-ripening stage most notably
reproduced the occurrence of GVS. A method to
evaluate the occurrence of GVS by intermittent,
artificial water sprinkling in the late-ripening stage was established. To establish a Marker Assisted Selection (MAS)
system for lines with a low occurrence of HCG and GVS, we screened about 1,000 DNA markers to detect
polymorphisms between Kinuyutaka (low occurrence of HCG
and high of GVS) and Yoshikei 15 (high occurrence of HCG
and low of GVS). Then, we constructed a genetic map for Kinuyutaka × Yoshikei 15 using
150 doubled haploid lines. The QTL analyses revealed
three QTLs for HCG on 2H,
3H and 6H and one for GVS on 1H of barley
chromosomes, respectively.
Possibility
of Matrix Assisted Laser Desorption Ionisation Time-Of-Flight Mass Spectrometry for Evaluation
of Barley Quality
D.
Gajdosova1, J. Havel1,
K. Novotna1, O. Sedo1, P. Havlova2 and
J. Ehrenbergerova3
1Department
of Analytical Chemistry, Faculty of Science, Masaryk
University, 611 37 Brno,
Czech Republic, E-mail: havel@chemi.muni.cz; 2Research
Institute for Brewing and Malting, PCL, Malting
Institute in Brno, 614 00 Brno, Czech Republic; E-mail:
havlova@brno.beerresearch.cz; 3Department of Crop Science and Plant Breeding, Mendel
University of Agriculture and Forestry Brno, Brno, Czech Republic; E-mail:
ehren@mendelu.cz
Barley and consequently of malt
quality is of fundamental importance to reach good quality of beer. There are
several factors, genetics, cultivation conditions, use of fungicides, weather
conditions, stress, etc. Barley can be e.g. attacked by fusaria
(Aspergillus, Rhizopus, Penicillium or
Nigrospora) while Fusarium head blight
(FHB) illness seems to be the main reason for beer over-gushing, for example.
Also the content of various metabolites, pathogenesis-related protein, etc. is
important for barley quality. Detection of mycotoxins
and other metabolites requires detailed and often tedious and laborious
analysis. Matrix Assisted Laser Desorption Ionization
Time-Of-Flight Mass Spectrometry (MALDI TOF MS) is rather novel technique able to ionize and detect
with excellent sensitivity various compounds from low up to quite high
molecular weight proteins. This work deals with examination of MALDI TOF MS possibilities for
detection, identification or determination of various toxins or metabolites in
barley. It was found that selective identification of different types of
metabolites is possible, while some of them can be detected directly from
barley, others only after suitable extraction procedure. Advantages and disadvantages
of MALDI TOF analyses are
demonstrated and evaluated. Comparison of results obtained via this technology
and classical analytical approaches is discussed.
Beta-Glucan Content of Old and Modern Spring Barleys
H.
Grausgruber1, R. Schoenlechner2,
V. Zahlner2, E. Berghofer2 and
P. Ruckenbauer1
1BOKU,
Institute of Agronomy and Plant Breeding, 1180 Vienna, Austria,
E-mail: grausgruber@ipp.boku.ac.at;
2BOKU, Institute of Food Technology, 1190 Vienna, Austria
Numerous studies have verified the
cholesterol-lowering benefits of barley foods, due to -glucan,
the major soluble fiber component. The health benefit of barley, therefore,
depends on the direct relationship between blood cholesterol and the risk of
heart attacks. Hence, the interest in barley as food source is currently
increasing. We studied the -glucan content of spring
barley landraces and cultivated varieties from a time period of more than 150
years, beginning with the Nuremberg barleys of 1832 up to recent malting
barleys. Hypothesis was that probably old barleys exhibit higher -glucan contents because of a less intensive selection for
malting quality. The latter trait, namely, is negatively correlated with the -glucan content. We analysed 30
genotypes from the harvests of 2000, 2002 and 2003. In 2003 also a few hulless varieties were available for analysis. Moreover, in
2003 a comparison between organic and conventional grown barleys was made using
10 selected genotypes. A significant variation in -glucan
was estimated both for genotypes, as well as for years. Generally, no clear
trend in -glucan content over time of
registration/cultivation of the varieties was observed, however, the most
recent malting barleys exhibited as supposed the lowest contents. The highest
contents were observed for some hulless barleys.
Investigation
of the Molecular Characteristics of Barley Hordeins
by HPLC and MALDI-TOF MS Techniques
M.
S. Izydorczyk1, S. Bazin1,
H. Liu1,3, K. Preston1,
Y. Qian2, W. Ens2, E. Lefol3 and
B. L. Harvey3
1Grain
Research Laboratory, CGC, Winnipeg, R3C 3G8, Canada,
E-mail: mizydorczyk@grainscanada.gc.ca;
2Department of Physics and Astronomy, University of Manitoba,
Winnipeg, R3T 2N2, Canada; 3Department of Plant Science, University of Saskatchewan,
Saskatoon, S7N 5A8, Canada
The effect of barley proteins on
malt and beer quality characteristics is complex because of the large number of
proteins present in barley grain, their diverse characteristics, and their
extensive modification during the malting and mashing processes. A better
understanding of the protein-related phenomena associated with beer quality
will assist in developing improved malting barley. In this study, ground barley
samples were extracted sequentially with NaCl, 50%
(v/v) propanol, and 50% (v/v) propanol containing 1% dithiothreitol.
The monomeric and polymeric proteins were separated
by selective precipitation. The extracts were subjected to HPSEC
combined with RI, UV, and multiangle light scattering
(MALS) detectors. The average molecular weight of
intact monomeric and polymeric fractions was
determined. The reduced polymeric fraction was separated by RP-HPLC and peaks were collected for subsequent peptide
mapping by MALDI-TOF MS. The masses of polypeptides
in the B-C-, and D-hordeins were determined. Tryptic peptide maps of the major polypetides
in the B-subgroup were also obtained. Wort and beer
polypeptide fractions, obtained by sequential precipitation with ammonium sulphate and purification by ion-exchange chromatography,
were also characterized by the HPLC and MS
techniques.
Impact
of Chromosome 5HL QTL on the Malting Quality
and Proteinase Activity in
Malt
M.
Kihara1, Y. Okada1,
W. Saito1, N. Kawada2,3, T. Kaneko1,
T. Asakura1 and K. Ito1
1Plant
Bioengineering Research Laboratories, Sapporo Breweries Ltd., Gunma 370-0393,
Japan,
E-mail: makoto.kihara@sapporobeer.co.jp;
2National Agricultural Research Center for Kyushu Okinawa
Region, Fukuoka 833-0041, Japan
We investigated the QTLs for the malting quality and proteinase
activity in the doubled-haploid lines derived from a cross between Mikamo Golden, a Japanese malting
barley, and Harrington, a North American malting barley. Our results clearly
indicated that one QTL located on chromosome 5HL had
a large influence on Kolbach Index and proteinase activity in malt. In order to clarify the
effects of chromosome 5HL QTL, we analyzed the
malting quality and proteinase activity of 27 malting
barley cultivars and breeding lines with various origins, and also
examined RFLP pattern of the QTL
region. Kolbach Index and proteinase
activity of the malt varied among the lines tested. The RFLP
pattern showed polymorphism of the QTL region and was
classified into several groups. One of the groups including Klages,
a North American malting barley, showed the higher Kolbach Index and proteinase
activity than other groups, and the RFLP pattern
closely related with these characteristics. These results suggest that the QTL located on chromosome 5HL has a considerable effect on
the malting quality.
Improvement
of Barley Malting Quality
Using a Gene from Hordeum spontaneum
C.
D. Li1, R. Lance1,
A. N. Tarr1, S. Broughton1,
S. Harasymow1, R. Appels1 and
M. Jones2
1Western
Australia Department of Agriculture, South Perth, WA 6151, Australia,
E-mail: cli@agric.wa.gov.au;
2State Agricultural Biotechnology Centre, Murdoch University,
South Perth, WA 6150, Australia
The gene pool of Hordeum spontaneum has great potential to improve barley yield and
quality. Utilization of this gene pool is frequently limited by the genetic
drags. Molecular markers provided a tool to target transferring the unique
genes. A special Sd3 -amylase from Hordeum spontaneum
has high enzyme activity and thermostability. SNP, SSR and CAP molecular
markers were developed to distinguish different -amylase genes (alleles) or isoenzymes and target transfer the desirable -amylase gene
into the elite genetic background. Molecular markers by combining with doubled
haploid technique were used to facilitate transferring the Sd3
gene into local barley variety Gairdner. Four
backcrosses were completed with the recurrent parent. Three hundred lines with
the Sd3 -amylase were selected
using molecular markers and 380 DH lines were generated from the third
backcross. Quality analysis showed that the Sd3
gene has significantly enhanced the diastatic power
by increasing the -amylase enzyme activity and thermostability.
There was little affect on malt extract and wort
viscosity but a slight increase in wort soluble
nitrogen content was observed. The malt beta-amylase activity and thermostability increased
by an average 30% and 77% by introducing the Sd3
gene.
Can
Anonymous QTLs Be Introgressed
Successfully
into Another Genetic Background?
Results from a Barley
Malting Quality Parameter
R.
C. Meyer1, J. S. Swanston1,
J. M. Brosnan2, M. Field3, R. Waugh1, W. Powell1
and W. T. B. Thomas1
1Scottish
Crop Research Institute, Invergowrie, Dundee, DD2
5DA, UK, E-mail: wthoma@scri.sari.ac.uk;
2Scotch Whisky Research Institute, Riccarton,
Edinburgh, EH14 4AP, UK; 3Advanta Seeds UK,
Docking, Kings Lynn, Norfolk, PE31 8LS, UK
Spirit yield, the product of hot
water extract and it fermentability, is an important
production parameter for Scotch Whisky. We utilised a barley mapping population to identify a QTL associated with an increase in fermentability
and used a backcrossing programme to transfer it into
cv. Landlord in an attempt to improve its predicted
spirit yield (PSY). We genotyped
and phenotyped the resultant BC1DH population and to
demonstrate that the introgressed region was associated
with an increased fermentability. The QTL region was also associated with a decrease in hot water
extract with the net effect that there was a resultant decrease in predicted
spirit yield. Fine mapping in the region is required to establish whether or
not the observed effects are due to closely linked loci or the pleiotropic effects of a single locus. Alternatively, it is
possible that a gene detected in a relatively poor malting quality background
may not be expressed to the same extent in a better background. Analysis using
all the marker data indicated that other loci in the BC1DH population had a
greater effect upon PSY.
MAFF Agro/Food LINK funded this project (CSAA4306) with
the Home Grown Cereals Authority (Project No. 1573), the Scotch Whisky Research
Institute, Advanta Seeds UK and Mylnefield
Research Services Ltd. as industrial partners.
A
New Two Dimensional Germinative Classification for
Malting Barley Quality Based on Separate Estimates for Vigour
and Viability
B.
Moeller and L. Munck
Department of Dairy and Food Science, The Royal Veterinary and Agricultural University,
DK-1958 Frederiksberg C,
Denmark, E-mail: lmu@kvl.dk; www.model.kvl.dk
Optimal
germination performance is with no doubt the most important quality criterion
for malting barley. The industry and trade are dependent on reproducible and representive analyses as expressed in EBC
Analyticas analyses for germinative
energy (GE) % and capacity (GC) %. Quality classification indices based on
elaborate pilot malting analyses and expert evaluation without the germinative analyses has been developed by Molina-Cano
(1987) for EBC and recently by us (Nielsen et al. 2002) using fuzzy logic analysis. Monnez (1987) found
it difficult to embrace the quality complex in one figure and suggested a
hierarchical classification with on 23 principal components obtained by
multivariate data analysis. Based on multivariate data analyses of germination
profiles we have suggested that the percentage values of one day and three days
germination obtained from current EBC analyses for germinative energy and capacity are used in a two
dimensional classification plot for barley samples representing vigour x and viability y.
The 7 barley classes obtained visualises the quality
differences in a consistent and instructive way clearly differencing and
ordering malting barleys with falling extract % and increasing wort -glucan (mg/l) according to
a subsequent validation analysis (Mller 2003). The classification can in principle by obtained within 24 h combining 1-day germination with the tetrazolium germinative capacity
test (EBC 3.5.2) for viability. The
vigour and viability classification test maybe used
in micro and pilot malting and in full-scale trials as an essential description
of the germination quality trait of fundamental importance in malting barley
breeding.
Genetic
Analysis of Seed Dormancy in Barley
D.
Prada1, I. Romagosa1,
S. E. Ullrich2, L. Cistue3,
J. A. Clancy2 and J. L. Molina-Cano1
1Centre
UdL-IRTA, 25198 Lleida,
Spain, E-mail: joseluis.molina@irta.es; 2Department
of Crop and Soil Sciences, Washington State University, Pullman, WA 99164-6420,
USA; 3Estación Experimental de Aula Dei, CSIC,
50080 Zaragoza, Spain
Moderate
seed dormancy in barley (Hordeum vulgare L.) is a very important target for many
breeding programs when seed is intended for the malting industry. Seed dormancy
is quantitatively inherited and variously influenced by the environment. The
advent of quantitative trait locus (QTL) analysis
provided a powerful tool to dissect complex traits into their genetic
components. Although some molecular markers for dormancy QTL
have been identified, the corresponding genes involved in the regulation of the
process have not been cloned. Induced barley mutants may constitute useful
material to study the physiology and genetics of seed dormancy. Overlapping
positions between mapped monogenic mutants involved in the germination process
and known dormancy QTLs could provide important clues
to possible candidate genes underlying the expression of seed dormancy in
barley. In the present study two different approaches have been evaluated to
identify chromosomal regions associated with the expression of seed dormancy:
(1) QTL analyses in a barley doubled haploid line (DHL) population derived from the cross between cv. Triumph, a major two-row malting cultivar in Europe
that is very prone to dormancy, and cv. Morex, a six-row non-dormant malting quality standard
cultivar in North America; and (2) identification of a mutant genomic region
induced in TL43 (sodium azide-induced mutant obtained
from cv. Triumph) that affects its level of seed
dormancy. QTL analysis showed a major and consistent
dormancy QTL near the centromere
on chromosome 7(5H) associated with the establishment of dormancy during seed
development; and a minor QTL near the long arm
telomere on chromosome 7(5H) for the rate of dormancy release during
after-ripening.
Genotypic
and Environmental Variation of Some Chemical Compounds Related to Quality of
Malting Barley
J.
c. Qi1,2, K. Wei1,
J. X. Chen1, J. M. Wang1,
F. B. Wu1 and G.
P. Zhang
1
1Agronomy
Department, Zhejiang University, Hangzhou,
310029, P. R. China,
E-mail: zhanggp@zju.edu.cn;
2Department of Agricultural Science, Shihezi
University, Shihezi, 832003, P. R. China
The main parameters involved in malt
barley quality include malt extract, Kolbach Index, diastatic power and viscosity, which are in turn dependent
on the carbohydrate and protein content and their components as well as
activities of the hydrolysis enzymes associated with these chemicals. It has
been well documented that protein and -glucan
content, -glucanase and -amylase activities are the
chemical compounds related closely to quality of malt barley. In the present
review on the genotypic and environmental effect of these compounds and their
relationships with malt quality, genetic variation of Chinese barley germplasm in these compounds and the characterization of
main malt barleys planted on the different ecological locations are
comprehensively illustrated. The influence of climatic and agronomic factors on
these chemical compounds is discussed. Moreover, the future approaches of
improving malt barley quality are proposed in reduction of -glucan
content and increase of diastatic power through
enhancing the activities of both -glucanase and
-amylase.
Genotype-Environment
Interaction for Malt Characters in a Series
of Experiments with Two- and Six-Rowed Barley Doubled
Haploids
M.
Rebarz, K. Krystkowiak, A. Kuczynska, T. Adamski, Z. Kaczmarek, M. Surma
and S. Jezowski
Institute of Plant Genetics, Polish Academy of
Sciences, 60-479 Poznań, Poland,
E-mail: mreb@igr.poznan.pl
Genotype-environment interaction of
barley doubled haploids was studied in relation to malting quality characters.
Material for the studies covered two- and six-rowed barley doubled haploids
lines derived from F1 hybrids of the malting cultivar Maresi
(two-rowed) and non-malting cultivar Pomo
(six-rowed). Doubled haploids were produced by the bulbosum
method using the standard crossing procedure. Experiment was carried out in 6
environments (three years and 2 locations). In each environment the experiment
was performed in a complete block design with three replications. Malt protein
content, Kolbach index, extract
yieldand malt fine-coarse difference were measured.
Samples of plump kernels were malted in Automatic Micromalting
System (Phoenix Biosystems, Australia). Malt analyses
were performed using standard methods according to European Brewery Convention.Genotype-environment (GE) interaction was studied
using SERGEN software. Main effect for each genotype
was evaluated andits GE interaction was tested. On
the basis of F-statistic for GE interaction genotypes were regarded
as stable (non-significant GE interaction) and unstable (significant GE interaction).
Unstable lines were classified as extensive when their regression coefficient
was significant and negative, and intensive if their regression coefficient was
significant and positive. On the basis of obtained resultslines
with stable malt characters were distinguished.
Transgenic
Barley in Brewing Detection of Transgene
and Heterologous Protein
Levels
A.
Ritala1, T. H. Teeri2,
S. Marttila3, A. Wilhelmson1,
S. Kaur2, S. Rasmussen4
and A. M. Nuutila1
1VTT
Biotechnology, Espoo, FIN-020440, Finland, E-mail:
anneli.ritala@vtt.fi; 2Department of Applied Biology, University of Helsinki,
FIN-0014 Helsinki, Finland; 3Swedish University of Agricultural Sciences, 23053 Alnarp, Sweden; 4Risoe
National Laboratory, DK-4000 Roskilde, Denmark
The aim of the project was through a
model case to find out wether the threshold of 1%
genetically modified material in foods is detectable with the present
analytical methods. The transgenic barley material was homozygotized
through microspore culture resulting in doubled haploid plants. The transgenic
and non-transgenic barley samples were malted, mashed and fermented, and the
malts, worts and beers were analyzed in respect to
the transgene and the heterologous
protein. The detection of the heterologous protein
from the malted grains was successful only by immunomicroscopy.
The heterologous enzyme was localized in the aleurone layer and scutellum of
the transgenic malt, but no enzyme was detected in the starchy endosperm. This
suggests that the heterologous protein was expressed
in seeds but only in very low levels. The real-time PCR
proved to be repeatable and extremely sensitive for the detection of the transgene. The threshold of 1:1,000 (0.1%) which is in the
range of the legal requirements was obtainable with high confidence. Detectable
DNA was also obtained from wort, but repeated DNA
extractions from beer were not successsful.
The
Genetic Basis of Improved Beer Haze Stability
L.
H. Robinson1, C. M. Ford1,
P. Healy2, C. E. Gibson3,
A. R. Barr4 and D. E. Evans5
1School
of Agriculture and Wine, University of Adelaide, Glen Osmond, SA 5064,
Australia,
E-mail: louise.robinson@adelaide.edu.au;
2Lion Nathan, GPO, Milton, Queensland, 4001, Australia; 3Joe
White Maltings Ltd, AusMalt
Technical Centre, Cavan, SA 5094, Australia; 4Australian
Grain Technologies, University of Adelaide, Roseworthy,
SA 5371, Australia; 5Tasmanian Institute of Agricultural Research, University of
Tasmania, Hobart, Tasmania 7001, Australia
Formation of permanent haze in beer
is a serious quality problem, which limits the storage life of the product.
From silica gel, used for beer colloidal stabilisation,
a silica eluent (SE) protein fraction was isolated
and an antibody raised against this fraction. SDS-PAGE immunoblot analysis
using the SE antiserum detected a range of protein bands in barley, malt, beer
and haze. Interestingly, a polymorphism was observed in some barley varieties
which contained a ~12 kDa band (SE +ve) while in other varieties this band was absent (SE ve). The genetic basis for the presence/absence of the SE
protein was determined by QTL analysis which found
that the ~12 kDa band mapped to the short arm of
chromosome 3H. Two-dimensional gel electrophoresis and sequence analysis was
used to identify the SE protein as the barley trypsin
inhibitor CMe precursor (BTI-CMe).
This protein is 13.3 kDa and its gene is located on
chromosome 3H, consistent with information available on the SE protein. Pilot
brewing trials found that beer brewed from varieties that did not contain the
~12kDa SE band, SE ve varieties, were more resistant
to haze force testing than beer produced from SE +ve
varieties. These results demonstrate that the selection of SE ve varieties will provide an opportunity to improve the
colloidal stability of beer.
Polymorphism
of the Intron IIIExon IV
Region of the -Amylase Gene Bmy1 in North European Barley Varieties
T.
G. Sjakste1 and M. S. Roeder2
1Laboratory
of Plant Genetics, Institute of Biology, LV 2169, Salaspils, Latvia,
E-mail: tanjaskste@email.lubi.edu.lv;
2Gene and Genome Mapping, Institute of Plant Genetics and
Crop Research (IPK),
D-06466 Gatersleben,
Germany
Allelic diversity and inheritance of
the C698T polymorphism encoding alleles of -amylase with
different thermostability, a deletion/insertion event
and a microsatellite (TG)n(G)n in
the 3region of intron III of the seed specific
-amylase gene Bmy1 were studied in a set of barley accessions composed of 21
Latvian, 1 Indian and 29 European old and modern commercial barley varieties,
the Himalaya landrace Brachytic and 3 Hordeum spontaneum lines from Israel. The data obtained indicated a low
frequency of the C698 genotype encoding an enzyme of higher thermostability in Europe. Results are discussed in the
frame of genetic diversity and inheritance of the polymorphic loci genotyped
and of their availability for selection of barley -amylase alleles.
Comparison
of Malting Quality Parameters of Spring
and Winter Barley Genotypes in the Czech Republic
J.
Spunar, M. Spunarova, Z. Nesvadba and K. Vaculova
Agricultural Reearch
Institute Kromeriz, Ltd., 767 01 Kromeriz,
Czech Republic,
E-mail: spunar@vukrom.cz
The Czech Republic has a long
tradition in spring barley breeding which was started in 1872 by Proskowetz who created the first spring barley variety Proskowetz Hana Pedigree. During
the 100-year period of systematical breeding, parameters of malting quality
have improved. The progress in malting quality manifested in increased extract
content manifested in higher relative extract, Kolbach
Index, diastatic power, friability, etc. In winter
barley the particular progress was reached in winterhardiness
which enables to profit from the shorter vegetation period in comparison with
spring barley. In spite of the fact that Czech malting industry prefers
strongly spring barley varieties two-row winter barley still remains the
reserve for malt production in the years when the production of spring barley
is insufficient for malt production due to both the amount and quality. Low area of cultivation due to economical reasons, low yield,
infestation by Fusarium head blight manifested in the
lack spring barley with acceptable malting quality parameters in the year 2000.
On the contrary winter barley varieties, particularly the German variety
Tiffany provided raw material with required parameters of malting quality. In
the poster the relationships between spring and winter barley crop and
particularly correlation between individual parameters of malting quality will
be analyzed.
Supported by the Ministry of
Agriculture of the Czech Republic, Project No. QE 1093.
Do
Components of Barley Variety Mixtures Converge
for Malting Quality Attributes?
J.
S. Swanston and
A. C. Newton
Scottish Crop Research Institute, Invergowrie,
Dundee, DD2 5DA, UK,
E-mail: jswans@scri.sari.ac.uk
Barley plants grown in a variety
mixture may be subject to competitive and/or complementary interactions. These
may alter how the plants respond to their environment and, in some situations,
mixture components appear to converge for characters such as height and
maturity. To date, no investigation of whether such effects also occur for
factors that influence quality has been made, although convergence could
clearly reduce the variation that is perceived to be a major obstacle to the
commercial utilisation of mixtures. To investigate
possible convergence, three diverse spring barley varieties were grown as pure
stands and also as equal proportion, three-component mixtures in replicated
trial. Mixtures were sown with random distribution of grain from the components
and also in a format where the components comprised alternate rows within a
plot. Harvesting was carried out manually to preserve the identity of
individual plants. Quality attributes were assessed, where possible, on
individual plants, to enable the variation within and between mixture
components to be determined and the performance of the three varieties, from
the three different plot arrangements was compared. Implications for the choice
and optimal spatial distribution of mixture components and the potential for
malting are discussed.
Genotypic
Differences of Translocated Dry Matter at Spring
Barley
M.
Uzik and A. Zofajova
Department of Breeding Methods, Research Institute of
Plant Production, 921 01 Piestany, Slovakia, E-mail: zofajova@vurv.sk
Sets of 7 parental varieties and 135
F2.3 lines in the year 2000 and 5 parental varieties and 42
F2.4 lines in the year 2001 were evaluated for biomass
yield at heading and at maturity, SPAD index, grain
yield and N content in straw and in grain (only in 2001). Portion of dry matter
at heading from total at maturity was lower in the year 2000 (43.0% at
varieties and 52.3% at lines) by reason of short period from emergence to
heading than in the year 2001 (51.8% at varieties and 56.9% at lines) when the
same vegetative period was longer by 14 days. Portion of translocated
dry matter in grain was higher in the year 2001 when was higher sink capacity
for grain (or biomass at heading) (649.2 g/m2 at
varieties and 641.4 g/m2 at lines) than in the year 2000 (467 g/m2
at varieties and 527 g/m2 at lines). Portion of translocated
N in grain was 82.02% at varieties and 93.07% at lines. Genotypes with higher translocated dry matter had lower grain yield. For the most
characteristics portion of variability for crossing was higher than for lines
within crossing.