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

The purpose of this study is to understand the possibility of using 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 the foam stability and flavor stability 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.