engleski

Malt quality characteristics compared to SSR profiles of barley varieties

Brewing industry today puts higher criteria towards barley quality by pointing out the need for more rational refinement of malt as a basic raw material. To keep up with those demands the interest to implement new tools available to plant breeders grows in order to set a better understanding of the sensitive genomic structure of germ-plasma used. This research is based on attempt to identify certain analogy between SSR profiles of standard quality varieties (Vanessa and Tiffany) to the 9 varieties and new lines of winter barley from Agricultural Institute Osijek. Varieties molecular profiles were compared to a set of laboratory data for quality in order to attain certain level of marker diagnostic ability. Quality measurements were run through two year period (2009. and 2010.) which includes dry matter protein content, viscosity and friability. Seven SSR markers previously described in literature as potential detectors of mentioned chromosomal regions of interest were used, as follows: protein content (EBmac679 and EBmac684), viscosity (Bmag211, EBmac501 and Bmag337) and friability (Bmag120 and Bmag7). According to results new barley cultivars Premium and Lukas show improvement towards friability and their SSR profiling concur with laboratory data. Examined varieties generally display negative viscosity values which are analogue to SSR data, pointing to the absence of appropriate PCR products especially for chromosome 1H (probe EBmac501).

winter barley; breeding; comparison; quality; SSR markers

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