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<p><i>Hordeum vulgare</i> L. is a self-pollinating cereal crop cultivated widely with a diploid genome consisting of seven chromosome pairs. The primary industrial use of barley is for malting, which is further used by the brewing, distillation, food, and pharmaceutical industries. Barley is unique among other cereal crops due to the relatively higher concentration of β-glucan, a non-cellulosic polysaccharide that is inversely correlated with its malting quality. The selection of a barley cultivar for specific end-use applications is determined by the concentration of β-glucan, with cultivars possessing a high β-glucan concentration being preferred for food-related purposes. In addition to various other factors pertaining to grain and malt quality, the malting industry prefers low levels of grain β-glucan. Several advancements in molecular and biochemical pathways associated with barley can potentially be studied with its whole genome sequence availability. This review examines the morphological characteristics of barley, the regulatory parameters of malt quality, and their associated QTLs. Furthermore, recent advancements in biotechnology and breeding techniques are explored, with the aim of developing improved indigenous barley malt genotypes, which uplift the export of quality malt and strengthen the nation’s economy. This review comprehensively analyzes both classical and advanced molecular approaches, such as traditional breeding, doubled haploid, marker-assisted selection, TILLING, and CRISPR/Cas9 technology, to improve barley malt germplasm.</p>

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Barley (Hordeum vulgare L.) malt quality: from historical practices to contemporary biotechnological advances

  • 期刊论文

  • 发表日期：

    2026年3月1日

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  • Shalu Yadav,
  • Dinesh Kumar,
  • Alka Jangra,
  • Garima Sharma,
  • Santosh Kumar Bishnoi,
  • Ravinder Kumar,
  • Anil Kumar,
  • Vinod Chhokar

摘要

Hordeum vulgare L. is a self-pollinating cereal crop cultivated widely with a diploid genome consisting of seven chromosome pairs. The primary industrial use of barley is for malting, which is further used by the brewing, distillation, food, and pharmaceutical industries. Barley is unique among other cereal crops due to the relatively higher concentration of β-glucan, a non-cellulosic polysaccharide that is inversely correlated with its malting quality. The selection of a barley cultivar for specific end-use applications is determined by the concentration of β-glucan, with cultivars possessing a high β-glucan concentration being preferred for food-related purposes. In addition to various other factors pertaining to grain and malt quality, the malting industry prefers low levels of grain β-glucan. Several advancements in molecular and biochemical pathways associated with barley can potentially be studied with its whole genome sequence availability. This review examines the morphological characteristics of barley, the regulatory parameters of malt quality, and their associated QTLs. Furthermore, recent advancements in biotechnology and breeding techniques are explored, with the aim of developing improved indigenous barley malt genotypes, which uplift the export of quality malt and strengthen the nation’s economy. This review comprehensively analyzes both classical and advanced molecular approaches, such as traditional breeding, doubled haploid, marker-assisted selection, TILLING, and CRISPR/Cas9 technology, to improve barley malt germplasm.