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Barley varieties having an identification method and excellent brewing traits of barley varieties
Barley varieties having an identification method and excellent brewing traits of barley varieties
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机译:大麦品种的鉴定方法和优良酿造性状
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摘要
A method for identifying barley with good brewing properties using the thermostability of the barley beta-amylase as an indicator. The thermostability of the barley beta-amylase significantly affects the degree of the apparent attenuation limit. A method for determining the enzyme activity of a extract solution from one barley seed, an indirect method by an isoelectric point, and an indirect identifying method by DNA polymorphisms of the region containing the beta-amylase structural gene have been developed as a method for determining the type of thermostability for a barley beta-amylase. The selection method is not affected by environmental or climatic conditions.
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