Barley for the 21st century: contemporary objectives of genetic engineering.
The fundamental pillar for gene manipulation G. J. Mendel has already laid by his knowledge of basic laws of inheritance in the 19th century. To development of genetic engineering technologies it has become in the second half of to the 20th century. Malting barley as an ancient cultural crop-plant h...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | ces |
| Published: |
Research Institute of Brewing and Malting, Plc.
2000-04-01
|
| Series: | Kvasný průmysl |
| Subjects: | |
| Online Access: | https://kvasnyprumysl.cz/en/artkey/kpr-200004-0003_Jecmen_pri_21_stoleti_soucasne_cile_genetickeho_inzenyrstvi.php |
| Summary: | The fundamental pillar for gene manipulation G. J. Mendel has already laid by his knowledge of basic laws of inheritance in the 19th century. To development of genetic engineering technologies it has become in the second half of to the 20th century. Malting barley as an ancient cultural crop-plant has passed through a long period if classic selection and breeding. Nowadays traditional objectives of breeding are extended by new requirements of brewing industry, which are not already cope with classical means. These requirements often demand the incorporation of new unique properties, which do not naturally occur, into genetic characterization of barley. The attention is given, first of all, to properties know by other organisms, f.i. the formation of thermostabile alpha- amylase and beta-glucanase, the absence of function lipoxigenase of the resistance towards pathogens.The fundamental pillar for gene manipulation G. J. Mendel has already laid by his knowledge of basic laws of inheritance in the 19th century. To development of genetic engineering technologies it has become in the second half of to the 20th century. Malting barley as an ancient cultural crop-plant has passed through a long period if classic selection and breeding. Nowadays traditional objectives of breeding are extended by new requirements of brewing industry, which are not already cope with classical means. These requirements often demand the incorporation of new unique properties, which do not naturally occur, into genetic characterization of barley. The attention is given, first of all, to properties know by other organisms, f.i. the formation of thermostabile alpha- amylase and beta-glucanase, the absence of function lipoxigenase of the resistance towards pathogens. |
|---|---|
| ISSN: | 0023-5830 2570-8619 |