Using molecular markers to determine barleys most suitable for malt whisky distilling

TY - JOUR

T1 - Using molecular markers to determine barleys most suitable for malt whisky distilling

AU - Swanston, J. Stuart

AU - Thomas, William T.B.

AU - Powell, Wayne

AU - Young, George R.

AU - Lawrence, Patricia E.

AU - Ramsay, Luke

AU - Waugh, Robbie

PY - 1999/1/1

Y1 - 1999/1/1

N2 - Two barley quality characters of specific interest to whisky distillers are fermentability and production of the ethyl carbamate precursor, epi-heterodendrin. The former is a quantitative trait, while the latter may be determined by a single Mendelian genetic factor. Molecular markers have been used to map, to barley chromosome 5(1H), the locus responsible for epi-heterodendrin synthesis and the inheritance of this character and a closely linked microsatellite have been followed through the pedigrees of several contemporary cultivars. Six loci, which affected fermentability in random inbred lines from a barley cross, have been mapped to chromosomes 2(2H), 3(3H) and 7(5H). This would permit the use of molecular markers in a breeding programme, to select barleys best suited for distilling. In addition, one of the loci related to fermentability mapped to an area of the genome indicated, by a previous study, to affect the activity of β-amylase, a character likely to influence fermentability. Molecular markers may, therefore, be powerful tools in exploring the contribution and detecting the mode of action of the genetical components influencing malt whisky distilling.

AB - Two barley quality characters of specific interest to whisky distillers are fermentability and production of the ethyl carbamate precursor, epi-heterodendrin. The former is a quantitative trait, while the latter may be determined by a single Mendelian genetic factor. Molecular markers have been used to map, to barley chromosome 5(1H), the locus responsible for epi-heterodendrin synthesis and the inheritance of this character and a closely linked microsatellite have been followed through the pedigrees of several contemporary cultivars. Six loci, which affected fermentability in random inbred lines from a barley cross, have been mapped to chromosomes 2(2H), 3(3H) and 7(5H). This would permit the use of molecular markers in a breeding programme, to select barleys best suited for distilling. In addition, one of the loci related to fermentability mapped to an area of the genome indicated, by a previous study, to affect the activity of β-amylase, a character likely to influence fermentability. Molecular markers may, therefore, be powerful tools in exploring the contribution and detecting the mode of action of the genetical components influencing malt whisky distilling.

KW - Barley

KW - Ethyl carbamate

KW - Fermentability

KW - Molecular markers

UR - https://www.scopus.com/pages/publications/0000174784

U2 - 10.1023/A:1009606705925

DO - 10.1023/A:1009606705925

M3 - Article

AN - SCOPUS:0000174784

SN - 1380-3743

VL - 5

SP - 103

EP - 109

JO - Molecular Breeding

JF - Molecular Breeding

IS - 2

ER -