Malting Quality Of Barley Research Articles

The effect of non-targeted application of propiconazole on the yield and quality of malt barley

Karamanos, R. E., Flore, N. A., Harapiak, J. T. and Stevenson, F. C. 2012. The effect of non-targeted application of propiconazole on the yield and quality of malt barley. Can. J. Plant Sci. 92: 341–349. There is a desire to use non-targeted applications of foliar fungicide to improve malting barley production under higher fertility situations. An experiment was conducted at 80 sites (location by year combinations) with a 12 combinations of N/P/K rate-placement to determine if applications of propiconazole improve malt barley yield and quality under high fertility conditions. Treatment differences for days to maturity were no greater than about 1 d. Fungicide by fertility treatment interactions were not significant (P>0.05). Applications of propiconazole improved yield by 305 kg ha−1 (6%) and plump kernels by 3 g kg−1 (3%) across all fertility treatments, which included N fertilizer rates ranging from 0 to 90 kg N ha−1. The effect of fungicide on yield was greatest at sites with highest yield potentials (ca. 8000 kg ha−1) and was not statistically significant at lower-yielding sites (ca. 3000 kg ha−1). Application of propiconazole also improved net returns [barley revenue – (N cost+propiconazole cost+other operating costs)] by $22 ha−1 with higher barley priced ($190 T−1) and high yield potentials. At sites with low yield potential, the application of propiconazole resulted in net losses of about $7 ha−1 compared with not applying propiconazole. Nitrogen fertilizer rates from 0 to 90 kg N ha−1 (15/30-0 P-K fertilizer treatment combinations) increased yield and protein concentration, and reduced plump kernels in a curvilinear fashion when averaged across fungicide treatments. Net returns were maximized at N fertilizer rates slightly less than 90 kg N ha−1, depending on the price/cost regime. Consequently, malt barley producers will have to consider tradeoffs regarding N fertilizer rate that optimizes yield/returns and kernel quality. Also, decisions regarding fungicide applications and N/P/K fertilizer rate-placement applications can be made independent of each other for malt barley production.

Effect of seed planting depth on brewing qualities of barley grain and malt

The work is devoted to the effect of planting depth of seeds depending on their size on productivity formation and brewing quality of barley grain and malt. At a planting depth of 8 and 12 cm compared with the adopted depth of 4 cm, the grain protein content increased. In this case, malt solubility on the basis of the difference in fine- and coarse-grind extract content improves, but becomes worse with respect to coarse-grind flour extraction and malt hardness traits.

Storage of quality malting barley in hermetic plastic bags

The main destination of barley grown in Argentina is malt production. The main standard quality parameter for the malting industry is to maintain at least 98% germination percentage (GP). A typical operation is to harvest dry barley (around 12%) and store it in hermetic plastic bags, a temporary storage system of modified atmosphere, until end use in the malting industry. The objective of this study was to determine whether the typical Argentinean storage condition of malting barley in hermetic plastic bags produces a deleterious effect in its commercial and industrial quality. Two plastic bags filled each with 180 tonnes of malting barley were used for this experiment, one with 11% moisture content (m.c.) and the other with a range between 11 and 11.5% m.c. The experiment began immediately after harvest on December 27th (early summer) and lasted for five months. Carbon dioxide (CO 2 ) concentration, grain temperature, m.c., protein and GP were evaluated every 2 wk. GP did not substantially decrease during the entire storage period for both bags, but samples with higher m.c. had the lowest GP. The protein percentage remained stable throughout the entire evaluation period for both bags. The maximum value of CO 2 in the bag with 11% m.c. was 4.4%. The bag with the higher range of m.c. had a maximum CO 2 value of 13%, and this high concentration was associated to a small portion of spoiled grain, presumably due to rain water entering the bag through perforations in the plastic cover at the bottom of the bag. It was concluded that it is safe to store quality malting barley with 12% m.c. or less in hermetic plastic bags for five months. Keywords : Silobag, Grain, CO 2 , Germination

Effect of irrigation, nitrogen and varieties on the productivity and grain malting quality in barley

A study was undertaken at the Directorate of Wheat Research experimental station, Karnal, India, to evaluate the effect of nitrogen (30, 60 and 90 kg/ha) and irrigation (one, two and three) on yield and grain quality traits of two and six row type malt barley genotypes. The mean grain yield significantly increased from 41.9 to 45.8 q/ha with increase in nitrogen dose from 30 to 90 kg/ha and 41.8 to 45.9 q/ha with increase in irrigations from one to three. The two and six row barleys had almost similar yield potential at higher nitrogen application and irrigation frequency but the six-row type had advantage at lower nitrogen and irrigation. Varietal effects were significant for all the traits, while N significantly affected only grain yield, spikes per unit area, 1000-grain weight and husk content. Irrigation effects were significant for bulk density, grain yield, spikes per unit area, and grains per spike. Traits like grain bulk density, proportion of bold and thin grains and husk content are mainly affected by variety and less affected by management practices.

Employment of hordein subunit polymorphisms in establishing selection criteria for high quality malting barley (Hordeum vulgare L.)

Cereal seed storage proteins are encoded by complex multigene families and their subunit profiles are highly related to end-use qualities. Each fraction of albumin and hordein was extracted and its subunit profile was evaluated in related to malt and grain quality parameters. The purpose of this study was to provide selection criteria for high quality malting barley using grain and malt quality parameters and biochemical-genetic information. Grain and malt quality of 13 local adaptability test (LAT) lines were evaluated for malting process. A total of 16 germplasm accessions of high or low seed storage protein content were also evaluated for biochemicalgenetic analysis. The correlation coefficients among quality parameters were analyzed. Several important quality parameters in brewing process showed significant positive or negative correlations. Seed storage protein subunits of albumin and hordein of all tested lines and accessions were evaluated using 12% 1D SDS-PAGE. Scored data of protein subunit’s presence or absence was applied to Agglomerative Hierarchical Clustering (AHC) for statistical analysis and showed specific grouping patterns among tested lines. Clustered lines with subunit information were highly related with agricultural performance and grain and malt qualities. Based on the profiles of seed storage protein subunits, association of hordein subunit of 38, 43, and 65 kDa with high malt scored lines was found. The obtained results would provide improved selection criteria for high quality malting barley in the malting barley breeding program.

Dissecting the telomere region of barley chromosome 5HL using rice genomic sequences as references: new markers for tracking a complex region in breeding

The terminal region of barley chromosome 5HL controls malt extract, diastatic power, free amino acid nitrogen, alpha-amylase activity, seed dormancy and pre-harvest sprouting. Comparative analysis of the barley and rice maps has established that the terminal region of barley chromosome 5HL is syntenic to rice chromosome 3L near the telomere end. The rice BAC (Bacterial Artificial Chromosome) sequences covering the region of chromosome 3L were used to search barley expressed sequenced tags database. Thirty-three genes were amplified by PCR (polymerase chain reaction) with the primers designed from barley ESTs (expressed sequence tag). Comparison of the sequences of the PCR generated DNA fragments revealed polymorphisms including single nucleotide polymorphism (SNP), insertions or deletions between the barley varieties. Seven new PCR based molecular markers were developed and mapped within 10 cM in three doubled haploid barley populations (Stirling × Harrington, Baudin × AC Metcalfe and Chebec × Harrington). The mapped genes maintain the micro-syntenic relationship between barley and rice. These gene specific markers provide simple and efficient tools for germplasm characterization and marker-assisted selection for barley malting quality, and ultimately lead to isolation and identification of the major gene(s) controlling multiple quality traits on barley chromosome 5HL.

Genetic mapping of quantitative trait loci associated with β-amylase and limit dextrinase activities and β-glucan and protein fraction contents in barley

High malting quality of barley (Hordeum vulgare L.) relies on many traits, such as beta-amylase and limit dextrinase activities and beta-glucan and protein fraction contents. In this study, interval mapping was utilized to detect quantitative trait loci (QTLs) affecting these malting quality parameters using a doubled haploid (DH) population from a cross of CM72 (six-rowed) by Gairdner (two-rowed) barley cultivars. A total of nine QTLs for eight traits were mapped to chromosomes 3H, 4H, 5H, and 7H. Five of the nine QTLs mapped to chromosome 3H, indicating a possible role of loci on chromosome 3H on malting quality. The phenotypic variation accounted by individual QTL ranged from 8.08% to 30.25%. The loci of QTLs for beta-glucan and limit dextrinase were identified on chromosomes 4H and 5H, respectively. QTL for hordeins was coincident with the region of silica eluate (SE) protein on 3HS, while QTLs for albumins, globulins, and total protein exhibited overlapping. One locus on chromosome 3H was found to be related to beta-amylase, and two loci on chromosomes 5H and 7H were found to be associated with glutelins. The identification of these novel QTLs controlling malting quality may be useful for marker-assisted selection in improving barley malting quality.

Evaluation and Use of Genetic Resources in Spring Malting Barley Breeding in Lithuania

Evaluation and Use of Genetic Resources in Spring Malting Barley Breeding in Lithuania During the period 2004-2006, grain yield stability and malt quality characteristics of 47 spring barley varieties and 55 promising breeding lines from the collection of spring barley genetic resources were investigated at the Lithuanian Institute of Agriculture (LIA). The growing conditions in 2004 were fairly normal compared with the long-term mean, and the years 2005 and 2006 were rather dry. The varieties and breeding lines tested showed from medium to high variation of grain > 2.5 mm yield (CV 11.5-34.3%) and medium variation of grain yield (CV 4.39-13.33%). However, high temperatures and drought in June of 2006 caused a low grain > 2.5 mm yield (by on average 55.0-67.8%). Promising breeding lines were characterised as having higher grain yield and extract output per ha compared with barley varieties. However, the data showed that grain grading 2.5 mm should be improved for the breeding lines. Using the software STABLE we estimated the stability of malting barley quality traits in relation to weather conditions during the crop year, genotype properties for varieties and breeding lines, as well as the interactions of variety and weather conditions. The selection of lines promising in terms of grain yield, > 2.5 mm grain yield and extract yield, was based on their ability to realise the genetic potential in various growing conditions. The highest score in integral assessment of grain yield, grain > 2.5 mm yield and extract yield was identified for the varieties Tocada', Sebastian', Scarlett' and breeding lines: 7939-1, 7661-1, and 8080-4. The varieties and breeding lines that exhibited high grain stability, high grain quality and other agronomic traits were utilised in further breeding programmes.

Changes in Barley Kernel Hardness and Malting Quality Caused by Microwave Irradiation

Malting quality of feed and malting barley treated by microwave irradiation for 0, 4, 5, 8, 10, 15, 20, and 25 sec was evaluated. Microwave irradiation periods longer than 10 sec increased kernel temperature higher than the physiological limit and significantly affected germination. With 4 sec of microwave irradiation, barley kernel hardness decreased and transformed into malt of good quality. The feed barley Adabella without treatment showed double the hardness (49.3 N) and Pastor Ortiz showed almost three times the hardness (59.8 N) of malting barley Esmeralda without treatment (23.7 N). With 8 sec of irradiation, kernel hardness increased. Irradiation of feed and malting barleys for 4 sec increased the extract content in malt. Barley kernel hardness showed a significantly high correlation with malt extract (r = −0.61; P ≤ 0.001). Extract viscosity decreased with microwave irradiation in all cases. Diastatic power and α-amylase were not affected by the treatments selected for this study. Microwave energy is a new alternative that allows modification of the kernel endosperm in a few seconds and increases the industrial quality of feed and malting barley.

A Comparison of Barley Malt Quality Measurements and Malt Sugar Concentrations

This study was conducted to test two hypotheses: 1) that malt osmolyte concentration (OC) values would be better correlated with malt sugar concentrations than malt extract (ME) values; and 2) that malt α-amylase activity (α-AA) would be better correlated with malt sugar concentrations than diastatic power (DP). Seeds of four two-row and four six-row barley genotypes were steeped and germinated in a micromalter for 6 days. At intervals of 24 hr throughout germination, green malt was removed and kilned and then assayed for ME, OC, DP, α-AA, and sugar concentrations. Sugars were extracted from milled malt in H2O at 70°C for 30 min. Except for cv. Harrington, total sugars increased throughout the entire 6 days of the germination regime in two-row genotypes but either declined or plateaued after 4 days of germination in the six-row genotypes. Over all days of germination for all genotypes combined, OC correlated much better than ME with total sugar concentrations (OC: r = 0.867, P < 0.0001; ME: r = 0.589, P < 0.0001), strongly supporting the first hypothesis. When correlating individual sugar concentrations with ME and OC for all days of germination for all genotypes combined, OC also correlated much better than ME with glucose, maltose, sucrose, fructose, and the maltodextrins maltotriose through maltoheptaose (e.g., low to high r values for OC: r = 0.642 [fructose] to 0.924 and 0.928 [glucose and maltotetraose, respectively], P < 0.0001; low to high r values for ME: r = 0.282 [fructose] to 0.723 [glucose], P = 0.0524 to <0.0001), strongly supporting the first hypothesis. For all genotypes combined, α-AA correlated slightly better than DP with total sugar concentrations over all days of germination (α-AA: r = 0.743, P < 0.0001; DP: r = 0.711, P < 0.0001), supporting the second hypothesis. When correlating individual sugar concentrations with α-AA and DP for all days of germination for all genotypes combined, α-AA also correlated better than DP with most sugar concentrations (e.g., low to high r values for α-AA: r = 0.517 [fructose] to 0.900 [glucose], P = 0.0002 to <0.0001; low to high r values for DP: r = 0.412 [fructose] to 0.792 [maltotetraose], P = 0.0037 to <0.0001), supporting the second hypothesis. Overall, malt OC correlated better with malt sugar concentrations than ME, DP, or α-AA, indicating that OC best predicts starch hydrolysis during malting and a subsequent short mashing period.

Effect of hot water treatments on the safety and quality of Fusarium-infected malting barley

Utilization of Fusarium-infected barley for malting may lead to mycotoxin contamination of malt and decreased malt quality. Hot water treatments may prevent or reduce safety and quality defects and allow use of otherwise good quality barley. We evaluated hot water treatments for preventing Fusarium growth and mycotoxin production while maintaining barley–malt characteristics. Four barley lots with varying deoxynivalenol (DON) concentrations were hot water-treated at 45 or 50 °C for 0, 1, 5, 12, and 20 min. Treated barley was malted in a pilot-scale malting unit. Barley and malt were analyzed for Fusarium infection (FI), germinative energy (GE), aerobic plate count (APC), mold and yeast count (MYC), and DON. Malt quality parameters included malt extract, soluble protein, wort color, wort viscosity, free amino nitrogen, alpha-amylase, and diastatic power. Significant decreases in FI occurred within 1 min at both 45 °C (41–66%) and 50 °C (51–69%) in all barley samples. Significant reductions in APC (1.0–1.8 log) and MYC (1.7–1.8 log) in barley were observed after 5 min at both temperatures. The largest reductions for DON were observed in malts prepared from barley treated with hot water at 45 °C (79–93%) and 50 °C (84–88%) for 20 min. GE and most of the malt quality parameters were only affected when barley was treated at 50 °C for 12 and 20 min. The results suggest that hot water treatments may offer the potential for treating mildly FHB infected malting barley.

ビール大麦の麦芽・精麦品質に対するホルドインドリン遺伝子,β-グルカン含量の効果

ビール大麦の麦芽・精麦品質に対するホルドインドリン遺伝子,β-グルカン含量の効果

Relationship between grain milling energy and malting quality of barley

The study presents results of the research on the use of barley caryopses hardness for description and prediction of the malting quality. In 2001–2003, twelve barley varieties from three localities were analyzed. The content of protein, starch and non-starch polysaccharides was assessed in all grain samples. Grain hardness was determined using a modified grain milling energy method (GME). Subsequently, the samples were micromalted, and the selected quality parameters were established.Statistically significant differences in the level of hardness between the varieties were found. However, the effect of locality and growing year was not proven. Share of a variety in the total variability of hardness reached nearly 47%. Correlations between the level of hardness and the selected quality parameters of barley and malt were calculated. Hardness values, such as the correlations with the malt extract (−0.29**), the Kolbach index (−0.33**), friability (−0.48**), β -glucan content in wort (0.43**), β -glucan conten...

Methodological progress in on-farm regional agronomic diagnosis. A review

The development of sustainable cropping systems is a key priority for agronomists and crop scientists. A first step involves understanding the relationship between cropping system performance and farmers’ practices. To complete this step, a methodological framework entitled Regional Agronomic Diagnosis (RAD) has been developed. During the last ten years, the scope of the regional agronomic diagnosis has been enlarged to include several factors describing crop quality and the environmental impact of cropping systems. Regional agronomic diagnosis has led to several major advances such as (1) the assessment of the effect of preceding crop and soil structure on malting barley quality in France and (2) the assessment of the effects of ploughing, nematicide use and fertilisers on soil properties in intensive banana plantations in the West Indies. Improvements have also been gained in methodology, particularly by the selection of indicators for assessing the effects of crop management, soil and weather conditions, and data analysis. Finally, regional agronomic diagnosis has been integrated into more general approaches of agricultural development. We review here this methodological progress.

Green Malt Osmolyte Concentration as an Early Indicator of Finished Malt Quality

This study was conducted to test the hypothesis that barley green malt osmolyte concentration (GMOC) can be used as an early indicator of finished barley malt quality. Seeds of three two-row genotypes and three six-row genotypes were steeped and germinated in a mircomalter for 6 days. At intervals of 24 hr over the germination regime, green malt from each cultivar was both removed and tested for GMOC and kilned and analyzed for the finished malt quality measurements of malt extract (ME), diastatic power (DP), α-amylase activity, soluble protein/total protein (S/T), and β-glucan concentration. GMOC values increased most rapidly from days one to three of germination. For all but one genotype, the rates of increase in GMOC values after 3 days began to slow or plateau. ME values followed a pattern over time similar to that of GMOC; however, the rates of increase in ME levels began to slow or plateau sooner than for GMOC values. ME and GMOC values for all genotypes combined and for each genotype individually were significantly and positively correlated over the 6 days of germination (r = 0.840, P < 0.0001 [combined genotypes]; r = 0.878–0.943, P < 0.0001 [individual genotypes]). Significant correlations also were found between GMOC and other finished malt quality parameters over the 6 days of germination for all genotypes combined and for each individual genotype (α-amylase activity, DP, and S/T were positive, r = 0.757–0.856, P < 0.0001 [combined genotypes], and r = 0.737–0.944, P = 0.0006 to <0.0001 [individual genotypes]; β-glucan concentrations were negative, r = −0.851, P < 0.0001 [combined genotypes], and r = −0.788 to −0.896, P = 0.0001 to <0.0001 [individual genotypes]). GMOC values on day one were significantly and positively correlated with ME on days one through five (r = 0.756–0.886, P = 0.0003 to <0.0001) and α-amylase on days one through five (r = 0.635–0.776, P = 0.0046–0.0002). GMOC values on day two were significantly and positively correlated with ME on days one through six (r = 0.769–0.910, P = 0.0002 to <0.0001) and α-amylase activity and S/T on days three through six (r = 0.733–0.890, P = 0.0005 to <0.0001). This indicates that GMOC values from early periods in germination (days one and two) are good indicators of finished malt ME and other finished malt quality values for malt produced 1–4 days later.

Environmental effects on grain yield and malting quality parameters of winter barley

Conducted researches showed significant effect of cultivar and environment on grain yield and malting quality of barley. Barun is cultivar with the highest grain yield and very good indicators of protein and malt extract content. Vanessa had lower grain yield than cultivars Barun and Zlatko, higher protein content in grain but the best indicators of malt extract, malt viscosity and beta-glucan. Cluster analysis of malt extract content indicated grouping of locations Nova Gradiska and Pozega as well as Osijek and Tovarnik, which did not depend on year. Significant differences were found for beta glucan content between years and locations of testing, and particularly inadequate beta glucan content was found at Osijek and Nova Gradiska locations in 2005. Interactions of variety and environment may have an impact on sustainable cropping methods.

Sowing density and nitrogen fertilization influences on yield components of barley

Introduction The yield and quality of spring malting barley have a high degree of variability depending on both weather and soil conditions and applied soil and crop management. Adequate sowing density and nitrogen (N) applications by top dressing are important factors of barley growing and their optimal values are mainly associated with hereditary and environmental factors (Maksimovic et al., 1996; Paunovic, 2001; Lalic et al., 2006; Kovacevic et al., 2006). The ear number is the most important yield component of small grains. The tendency of barley to stalk lodging is an additional problem of N application by top-dressing. The aim of this study was to test the effects of sowing densities and N fertilization on yield components of five commercial spring malting barley cultivars under environmental conditions of central Serbia (Sumadija region).

Osmolyte Concentration as an Indicator of Malt Quality

This study was conducted to test the hypothesis that malt osmolyte concentrations can be used as an indicator of barley malt quality. Barley seeds of four six-row and four two-row genotypes were steeped and then germinated for 6 days at 20°C. At intervals of 24 hr over the germination regime, green malt from each cultivar was removed, kilned, and analyzed for osmolyte concentration (OC), malt extract (ME), diastatic power (DP), α-amylase activity, soluble/total protein (S/T), and β-glucan concentration. OC increased most rapidly from days one to three of germination. After 4 days, rates of increase in OC began to slow and, after 5 days of germination, OC had plateaued or declined. In all but three genotypes, ME followed a pattern similar to that of OC, but ME levels plateaued or declined approximately 1 day sooner than OC. This suggests that OC continues to measure storage compound degradation for a longer period than ME and could be a better indicator of malt modification than ME. ME and OC were significantly and positively correlated in days two through four and day six (r = 0.740–0.927, P < 0.0001). For days two and three, OC correlated well with ME for all days (r = 0.740–0.942, P < 0.0001) and α-amylase activity for day two (r = 0.771, P < 0.0001). For day two, OC correlated well with days two through six for β-glucan concentration (r = −0.702 to −0.830, P < 0.0001). No significant correlations were found for DP and OC on any day. These data indicate that OC of malt produced at early time points in germination is a good indicator of several measures of the quality of malt produced at later time points in germination.

New possibilities of matrix‐assisted laser desorption ionization time of flight mass spectrometry to analyze barley malt quality. Highly sensitive detection of mycotoxins

The occurrence of mycotoxins in agricultural commodities is a major health concern for livestock, humans, and the environment. Barley and subsequently malt quality is of fundamental importance to obtain good quality beer. Classical methods of analysis often require tedious, laborious, and expensive processes. Matrix-assisted laser desorption ionization time of flight mass spectrometry (MALDI-TOF MS) instrumentation enables highly sensitive and fast analysis and/or detection using a very small sample. The possibilities of MALDI-TOF MS for he identification and/or detection of trichothecene mycotoxins (deoxynivalenol (DON) and nivalenol (NIV), respectively) in barley malt were examined, and it was found that almost all classical MALDI matrices failed to ionize the compounds being studied. This detailed study of the ionization conditions and the search for unconventional matrices led to the discovery of suitable MALDI matrices, which enable ionization of trichothecene mycotoxins. These were: fine powdered synthetic diamond, sodium azide, or hydrazine hydrate. It is possible to detect 8.5 x 10(-12) mol (2.5 ng) of deoxynivalenol or 64 x 10(-12) mol (20 ng) of nivalenol in just 1 microL of barley malt extract (equivalent to 600 microg of DON in 1 kg of barley malt). The procedure developed enables fast determination of DON and NIV in barley, malt, or similar products.

Effect of electron-beam irradiation on the safety and quality of Fusarium-infected malting barley

Utilization of Fusarium-infected barley for malting may lead to mycotoxin production during malting and decreased malt quality. Electron-beam irradiation may prevent safety and quality defects and allow use of otherwise good quality barley. We evaluated electron-beam irradiation for preventing Fusarium growth and mycotoxin production while maintaining barley-malt quality characteristics. Four barley lots with varying deoxynivalenol (DON) concentrations were irradiated at 0, 2, 4, 6, 8, and 10 kGy. Treated barley was malted in a pilot-scale malting unit. Barley and malt were analyzed for Fusarium infection (FI), germinative energy (GE), aerobic plate counts (APC), mold and yeast counts (MYC), and DON. Malt quality parameters included malt extract, soluble protein, wort color, wort viscosity, free amino nitrogen, alpha-amylase, and diastatic power. FI, APC, and MYC decreased in barley with an increase in dosage. The APC and MYC for malts from barley exposed to 8–10 kGy were slightly higher than in other malted samples indicating that irradiation-resistant microflora could flourish during malting. Barley GE significantly decreased (3–15%) at 8–10 kGy. Although irradiation had no effect on DON in raw barley, DON decreased significantly (60–100%) in finished malts prepared from treated barley (6–10 kGy). Malt quality parameters were slightly affected by electron-beam radiation. The results suggest 6–8 kGy may be effective for reducing FI in barley and DON in malt with minimal effects on malt quality.