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Development of novel barley with improved beer foam and flavor stability - the impact of lipoxygenase-1-less barley in brewing industry

机译：具有改善的啤酒泡沫和风味稳定性的新大麦的开发 - 脂氧合酶-1 - 较少大麦在酿造行业的影响

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The purpose of this study is to understand the possibility of the 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 foam- and flavor-stabilities 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.

机译：本研究的目的是了解酿造脂氧合酶-1 - 较少（LOX）的大麦的可能性，并建立有效的育种系统，以创造先进的LOX少品种。酿造试验表明，少许大麦可以改善啤酒的泡沫和风味稳定性。为了建立有效的大麦育种系统，我们基于缺陷的分子基础，我们为少于Thait的DNA标志物开发了一种DNA标记。这种直接标记普遍适用于在任何实际十字架中选择少于Thait。我们在我们的网络繁殖系统中纳入了全球的几个晚期大麦品种的洛克少的特征。

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《European Brewery Convention congress》|2005年||共7页
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1. Development of Novel Barley with Improved Beer Foam and Flavor Stability—The Impact of Lipoxygenase-1-Less Barley in the Brewing Industry [J] . Naohiko Hirota, Hisao Kuroda, Kiyoshi Takoi, Technical Quarterly . 2006,第2期

机译：具有改善啤酒泡沫和风味稳定性的新型大麦的开发—脂加氧酶-1-少麦对啤酒工业的影响
2. Brewing performance of malted lipoxygenase-1 null barley and effect on the flavor stability of beer. [J] . Hirota N, Kuroda H, Takoi K, Cereal Chemistry . 2006,第3期

机译：麦芽脂肪氧合酶-1无效大麦的酿造性能及其对啤酒风味稳定性的影响。
3. Purification of barley dimeric alpha-amylase inhibitor-1 (BDAI-1) and avenin-like protein-a (ALP) from beer and their impact on beer foam stability [J] . Iimure Takashi, Kihara Makoto, Sato Kazuhiro, Food Chemistry . 2015,第apra1期

机译：从啤酒中纯化大麦二聚体α-淀粉酶抑制剂-1（BDAI-1）和阿文蛋白样蛋白a（ALP）及其对啤酒泡沫稳定性的影响
4. Development of novel barley with improved beer foam and flavor stability - the impact of lipoxygenase-1-less barley in brewing industry [C] . European Brewery Convention congress . 2005

机译：具有改善的啤酒泡沫和风味稳定性的新大麦的开发 - 脂氧合酶-1 - 较少大麦在酿造行业的影响
5. Influence of Barley Genetics on Beer Chemistry, Flavor, and Flavor Stability [D] . Bettenhausen, Harmonie M. 2017

机译：大麦遗传学对啤酒化学，味道和风味稳定性的影响
6. The two-row malting barley cultivar ‘New Sachiho Golden’ with null lipoxygenase-1 improves flavor stability in beer and was developed by marker-assisted selection [O] . Mika Oozeki, Toshinori Sotome, Naoto Haruyama, 2017

机译：具有无效脂氧合酶-1的两行麦芽大麦新品种 New Sachiho Golden提高了啤酒的风味稳定性并通过标记辅助选择开发
7. Comprehensive Analysis of Different Contemporary Barley Genotypes Enhances and Expands the Scope of Barley Contributions to Beer Flavor [O] . S. Windes, H. M. Bettenhausen, K. R. Van Simaeys, 2020

机译：对不同当代大麦基因型的综合分析增强，扩大了大麦贡献的范围，达到啤酒味

Development of novel barley with improved beer foam and flavor stability - the impact of lipoxygenase-1-less barley in brewing industry

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