Development of Novel Barley with Improved Beer Foam and Flavor Stability�The
Impact of Lipoxygenase-1-Less Barley in the Brewing Industry
MBAA TQ vol. 43, no. 2, 2006, pp.
131-135 |
VIEW ARTICLE
Naohiko Hirota (1), Hisao Kuroda (2), Kiyoshi Takoi
(3), Takafumi Kaneko (1), Hirotaka Kaneda (2), Ikuya Yoshida (3),
Masachika Takashio (2), Kazutoshi Ito (1), and Kazuyoshi Takeda (4). 1.
Bioresources Research and Development Laboratories, Sapporo Breweries
Ltd., 37-1 Kizaki-Nitta, Ota, Gunma 370-0393, Japan. 2. Frontier
Laboratories of Value Creation, Sapporo Breweries Ltd., 10 Okatome,
Shizuoka 425-0013, Japan. 3. Production & Technology Development
Center, Sapporo Breweries Ltd., 10 Okatome, Shizuoka 425-0013, Japan.
4. Research Institute for Bioresources, Okayama University, 2-20-1
Chuo, Kurashiki 710-0046, Japan.
Abstract
The purpose of this study is to understand the possibility of using
lipoxygenase-1-less (LOX-less) barley in brewing and to establish an effective
breeding system to create advanced LOX-less varieties. Brewing trials indicate
that LOX-less barley can improve the foam stability and flavor stability of
beer. To establish an effective barley breeding system, we developed a DNA
marker for the LOX-less trait based on the molecular basis of the deficiency.
This direct marker is universally applicable to the selection of the LOX-less
trait in any practical crosses. We are incorporating the LOX-less trait into
several advanced barley varieties worldwide in our network breeding system.
Keywords: barley, breeding, flavor stability, foam stability,
lipoxygenase-1, LOX-less
S�ntesis
Se propuso con este estudio investigar la posibilidad de usar
�lipoxygenasa-1-less (LOX-less)� cebada para la elaboraci�n de cerveza, como
tambi�n establecer un sistema eficaz de cultivaci�n para crear variedades
avanzadas tipo �LOX-less�. Pruebas cerveceras indican que cebada �LOX-less�
puede mejorar la estabilidad sensorial y la estabilidad de la espuma de la
cerveza. Con el fin de establecer un sistema eficaz de cultivaci�n o creaci�n de
diferentes variedades con esta caracter�stica, se desarroll� un marcador ADN
para la caracter�stica �LOX-less�, fundamentado sobre la base molecular de la
deficiencia. Este marcador directo se puede aplicar universalmente a la
selecci�n de la caracter�stica �LOX-less� en cualquier cruce pr�ctico. Estamos
incorporando la caracter�stica �LOX-less� en varias de nuestras variedades
avanzadas de cebada en todo el mundo, en nuestra red de creaci�n de variedades.
Palabras claves: cebada, creaci�n de variedades, estabilidad sensorial,
estabilidad de espuma, lipoxygenase-1, LOX-less
