Quantitative trait loci of barley malting quality trait components in the Stellar/01Ab8219 mapping population

Islamovic, Emir; Obert, D. E.; Budde, Allen D.; Schmitt, Mark R.; Brunick, Robert; Kilian, Andrzej; Chao, Shiaoman; Lazo, Gerard R.; Marshall, Juliet M.; Jellen, Eric N.; Maughan, Peter J.; Hu, Gongshe; Klos, Kathy Esvelt; Brown, Raymond S.; Jackson, Eric W.

doi:10.1007/s11032-014-0017-3

Cited by 12 publications

(11 citation statements)

References 38 publications

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“…Nevertheless, there can be some inconsistency in the identification of the QTL between populations. Interestingly, where a QTL for HWE was reported, it was for an infusion style of HWE method (high temperature mashing style) (Islamovic, Obert et al 2014).…”

Section: Genetic Variation In Isa and Ldmentioning

confidence: 99%

Review: Amylopectin synthesis and hydrolysis – Understanding isoamylase and limit dextrinase and their impact on starch structure on barley ( Hordeum vulgare ) quality

Gous

Fox

2017

Trends in Food Science & Technology

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Section: Genetic Variation In Isa and Ldmentioning

confidence: 99%

Review: Amylopectin synthesis and hydrolysis – Understanding isoamylase and limit dextrinase and their impact on starch structure on barley ( Hordeum vulgare ) quality

Gous

Fox

2017

Trends in Food Science & Technology

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“…An important array of traits includes fine‐grind extract (FEX), wort viscosity (VIS), wort β‐glucan (BG), Kolbach index (KI), free amino nitrogen (FAN), diastatic power (DP), α‐amylase activity (AA), friability, β‐glucanase activity, and fermentability . Malt extract, which determines the quantity of beer that can be produced during fermentation, is often considered the most important malt quality trait . Wort protein traits such as FAN and soluble protein (SP) are important for fermentation and provide essential flavor components, and as such, are targets of malt barley cultivar development .…”

Section: Introductionmentioning

confidence: 99%

“…Wort protein traits such as FAN and soluble protein (SP) are important for fermentation and provide essential flavor components, and as such, are targets of malt barley cultivar development . High levels of FAN and wort protein are crucial to ensure sufficient multiplication and growth of the yeast during the fermentation process …”

Section: Introductionmentioning

confidence: 99%

“…3 Malt extract, which determines the quantity of beer that can be produced during fermentation, is often considered the most important malt quality trait. 4 Wort protein traits such as FAN and soluble protein (SP) are important for fermentation and provide essential flavor components, and as such, are targets of malt barley cultivar development. 3 High levels of FAN and wort protein are crucial to ensure sufficient multiplication and growth of the yeast during the fermentation process.…”

Section: Introductionmentioning

confidence: 99%

“…3 High levels of FAN and wort protein are crucial to ensure sufficient multiplication and growth of the yeast during the fermentation process. 4 Among the numerous challenges breeders face, one is to develop cultivars that combine high yield with improved malt quality traits. Pyramiding both agronomic and malt quality traits in barley is a major target of conventional and marker-based barley breeding.…”

Section: Introductionmentioning

confidence: 99%

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Association and genome analyses to propose putative candidate genes for malt quality traits

et al. 2018

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BACKGROUND We studied the genetics of nine malt quality traits using association genetics in a panel of North Dakota, ICARDA, and Ethiopian barley lines. Grain samples harvested from Bekoji in 2011 and 2012 were used. RESULTS The mapping panel revealed strong population structure explained by inflorescence‐type, geographic origin, and breeding history. North Dakota germplasm were superior in malt quality traits and they can be donors to improve malt quality properties. We identified 106 marker‐trait associations (MTAs) for the nine traits, representing 81 genomic regions across all barley chromosomes. Chromosomes 3H, 5H, and 7H contained most of the MTAs (58.5%). Nearly 18.5% of these genomic regions contained two to three malt quality traits. Within ±250 kb of 81 genomic regions, we recovered 348 barley genes, with some potential impacting malt quality. These include invertase, β‐fructofuranosidase, α‐glucosidase, serine carboxypeptidase, and bidirectional sugar transporter SWEET14‐like protein. Eighteen of these genes were also previously reported in the Hordeum Toolbox, and 17 of them highly expressed during the germination process. CONCLUSION The results from this study invite further follow‐up functional characterization experiments to relate the genes with individual malt quality traits with higher confidence. It also provides germplasm resources for malt barley improvement. © 2018 Society of Chemical Industry

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Barley

Kishore¹,

Kumar²,

Verma³

2016

Broadening the Genetic Base of Grain Cereals

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Quantitative trait loci of barley malting quality trait components in the Stellar/01Ab8219 mapping population

Cited by 12 publications

References 38 publications

Review: Amylopectin synthesis and hydrolysis – Understanding isoamylase and limit dextrinase and their impact on starch structure on barley ( Hordeum vulgare ) quality

Review: Amylopectin synthesis and hydrolysis – Understanding isoamylase and limit dextrinase and their impact on starch structure on barley ( Hordeum vulgare ) quality

Association and genome analyses to propose putative candidate genes for malt quality traits

Barley

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