WHATS BREWING IN BARLEY BIOTECHNOLOGY [Review]

摘要

The primary aim of barley (Hordeum vulgare) improvement for use in malting and brewing is to expand the germplasm available to breeders. The development of a transformation system for barley, along with an improved understanding of the biology underlying malting quality, has made it possible to consider improving barley by making planned genetic changes. In this review, we discuss the opportunities for biotechnology as they apply to the use of barley in malting and brewing.