Identification of two key genes controlling chill haze stability of beer in barley (Hordeum vulgare L).

Lingzhen Ye,Fei Dai,Huajiang Ning,Chengdao Li,Yuqing Huang,Guoping Zhang,Meixue Zhou

doi:10.1186/s12864-015-1683-1

Lingzhen Ye, Fei Dai + Show 5 more

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https://doi.org/10.1186/s12864-015-1683-1

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Abstract

BackgroundIn bright beer, haze formation is a serious quality problem, degrading beer quality and reducing its shelf life. The quality of barley (Hordeum vulgare L) malt, as the main raw material for beer brewing, largely affects the colloidal stability of beer.ResultsIn this study, the genetic mechanism of the factors affecting beer haze stability in barley was studied. Quantitative trait loci (QTL) analysis of alcohol chill haze (ACH) in beer was carried out using a Franklin/Yerong double haploid (DH) population. One QTL, named as qACH, was detected for ACH, and it was located on the position of about 108 cM in chromosome 4H and can explain about 20 % of the phenotypic variation. Two key haze active proteins, BATI-CMb and BATI-CMd were identified by proteomics analysis. Bioinformatics analysis showed that BATI-CMb and BATI-CMd had the same position as qACH in the chromosome. It may be deduced that BATI-CMb and BATI-CMd are candidate genes for qACH, controlling colloidal stability of beer. Polymorphism comparison between Yerong and Franklin in the nucleotide and amino acid sequence of BATI-CMb and BATI-CMd detected the corresponding gene specific markers, which could be used in marker-assisted selection for malt barley breeding.ConclusionsWe identified a novel QTL, qACH controlling chill haze of beer, and two key haze active proteins, BATI-CMb and BATI-CMd. And further analysis showed that BATI-CMb and BATI-CMd might be the candidate genes associated with beer chill haze.Electronic supplementary materialThe online version of this article (doi:10.1186/s12864-015-1683-1) contains supplementary material, which is available to authorized users.

Highlights

In bright beer, haze formation is a serious quality problem, degrading beer quality and reducing its shelf life
Plant materials and field trial A double haploid (DH) population consisting of 177 lines, derived from a cross between Franklin and Yerong was used in this study
The results showed that there were 9 single nucleotide polymorphisms (SNPs) in the coding sequence (CDS) region of BATI-component of tetrameric α-amylase inhibitor (CMb) between Yerong and Franklin (Additional file 3: Table S2)

Summary

Introduction

Haze formation is a serious quality problem, degrading beer quality and reducing its shelf life. The quality of barley (Hordeum vulgare L) malt, as the main raw material for beer brewing, largely affects the colloidal stability of beer. Beer is one of the oldest and most widely consumed alcoholic beverages, and it is commonly produced from malt barley as main raw material. Haze is often developed during beer storage or transportation, resulting in reduced shelf life and degraded quality of beer. The biological haze can be avoided or reduced during beer processing, as it is caused by the wild yeast or bacteria due to poor hygiene. The non-biological haze is not easy to be dealt with, because it is derived from brewing raw materials, such as malt barley.

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