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Genetic Improvement of Malting Quality through Conventional Breeding and Marker-assisted Selection

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Genetics and Improvement of Barley Malt Quality

Part of the book series: Advanced Topics in Science and Technology in China ((ATSTC))

Abstract

A significant high value use of barley is for malting to produce malt as a raw material for the brewing of beer and fermentation and distillation for the production of whisky. Thus, malting quality is the primary objective of various barley breeding programs around the world as there is a premium for malting quality in many markets. This chapter summarizes progress on genetic improvement of malting quality through conventional breeding and marker-assisted selection.

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Authors and Affiliations

  1. Department of Agriculture & Food, Government of Western Australia, 3 Baron-Hay Court, South Perth, Western Australia, 6151

    C. D. Li & R. Lance

  2. Western Australian Agricultural Biotechnology Centre, Murdoch University, Murdoch, WA6150

    C. D. Li, M. Cakir & R. Lance

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  1. C. D. Li
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  2. M. Cakir
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  3. R. Lance
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Editors and Affiliations

  1. Department of Agronomy, Zhejiang University, 268 Kaixuan Road, Hangzhou, 310029, China

    Guoping Zhang

  2. Department of Agriculture, Government of Western Australia, 3 Baron-Hay Court, South Perth, WA6151, Australia

    Chengdao Li

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Li, C.D., Cakir, M., Lance, R. (2009). Genetic Improvement of Malting Quality through Conventional Breeding and Marker-assisted Selection. In: Zhang, G., Li, C. (eds) Genetics and Improvement of Barley Malt Quality. Advanced Topics in Science and Technology in China. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-01279-2_9

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