Single nucleotide polymorphisms and biochemical markers as complementary tools to characterize hops (Humulus lupulus L.) in brewing practice
- Author
- Ann Van Holle (UGent) , Hilde Muylle, Tom Ruttink (UGent) , Anita Van Landschoot (UGent) , Geert Haesaert (UGent) , Dirk Naudts, Denis De Keukeleire (UGent) and Isabel Roldán-Ruiz (UGent)
- Organization
- Abstract
- In brewing practice, the use of the appropriate hop variety is essential to produce consistent and high-quality beers. Yet, hop batches of the same variety cultivated in different geographical regions can display significant biochemical differences, resulting in specific taste- and aroma-related characteristics in beer. In this study, we illustrate the complementarity of genetic and biochemical fingerprinting methods to fully characterize hop batches. Using genotyping-by-sequencing (GBS), a set of 1 830 polymorphic single nucleotide polymorphism (SNP) markers generated 48 unique genetic fingerprints for a collection of 56 commercial hop varieties. Three groups of varieties, consisting of somaclonal variants, could not be further differentiated using this set of markers. Biochemical marker information offered added value to characterize hop samples from a given variety grown at different geographical locations. We demonstrate the power of combining genetic and biochemical fingerprints for quality control of hop batches in the brewing industry.
- Keywords
- Humulus lupulus L., growth location, genotyping, biochemical fingerprinting, quality, GENETIC DIVERSITY, NORTH-AMERICAN, MICROSATELLITE, IDENTIFICATION, DISCRIMINATION, ACCESSIONS, VARIETIES, GENOTYPES, PELLETS, GENOME
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8625267
- MLA
- Van Holle, Ann, et al. “Single Nucleotide Polymorphisms and Biochemical Markers as Complementary Tools to Characterize Hops (Humulus Lupulus L.) in Brewing Practice.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 67, no. 13, 2019, pp. 3761–71, doi:10.1021/acs.jafc.9b00816.
- APA
- Van Holle, A., Muylle, H., Ruttink, T., Van Landschoot, A., Haesaert, G., Naudts, D., … Roldán-Ruiz, I. (2019). Single nucleotide polymorphisms and biochemical markers as complementary tools to characterize hops (Humulus lupulus L.) in brewing practice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 67(13), 3761–3771. https://doi.org/10.1021/acs.jafc.9b00816
- Chicago author-date
- Van Holle, Ann, Hilde Muylle, Tom Ruttink, Anita Van Landschoot, Geert Haesaert, Dirk Naudts, Denis De Keukeleire, and Isabel Roldán-Ruiz. 2019. “Single Nucleotide Polymorphisms and Biochemical Markers as Complementary Tools to Characterize Hops (Humulus Lupulus L.) in Brewing Practice.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 67 (13): 3761–71. https://doi.org/10.1021/acs.jafc.9b00816.
- Chicago author-date (all authors)
- Van Holle, Ann, Hilde Muylle, Tom Ruttink, Anita Van Landschoot, Geert Haesaert, Dirk Naudts, Denis De Keukeleire, and Isabel Roldán-Ruiz. 2019. “Single Nucleotide Polymorphisms and Biochemical Markers as Complementary Tools to Characterize Hops (Humulus Lupulus L.) in Brewing Practice.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 67 (13): 3761–3771. doi:10.1021/acs.jafc.9b00816.
- Vancouver
- 1.Van Holle A, Muylle H, Ruttink T, Van Landschoot A, Haesaert G, Naudts D, et al. Single nucleotide polymorphisms and biochemical markers as complementary tools to characterize hops (Humulus lupulus L.) in brewing practice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2019;67(13):3761–71.
- IEEE
- [1]A. Van Holle et al., “Single nucleotide polymorphisms and biochemical markers as complementary tools to characterize hops (Humulus lupulus L.) in brewing practice,” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 67, no. 13, pp. 3761–3771, 2019.
@article{8625267,
abstract = {{In brewing practice, the use of the appropriate hop variety is essential to produce consistent and high-quality beers. Yet, hop batches of the same variety cultivated in different geographical regions can display significant biochemical differences, resulting in specific taste- and aroma-related characteristics in beer. In this study, we illustrate the complementarity of genetic and biochemical fingerprinting methods to fully characterize hop batches. Using genotyping-by-sequencing (GBS), a set of 1 830 polymorphic single nucleotide polymorphism (SNP) markers generated 48 unique genetic fingerprints for a collection of 56 commercial hop varieties. Three groups of varieties, consisting of somaclonal variants, could not be further differentiated using this set of markers. Biochemical marker information offered added value to characterize hop samples from a given variety grown at different geographical locations. We demonstrate the power of combining genetic and biochemical fingerprints for quality control of hop batches in the brewing industry.}},
author = {{Van Holle, Ann and Muylle, Hilde and Ruttink, Tom and Van Landschoot, Anita and Haesaert, Geert and Naudts, Dirk and De Keukeleire, Denis and Roldán-Ruiz, Isabel}},
issn = {{0021-8561}},
journal = {{JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}},
keywords = {{Humulus lupulus L.,growth location,genotyping,biochemical fingerprinting,quality,GENETIC DIVERSITY,NORTH-AMERICAN,MICROSATELLITE,IDENTIFICATION,DISCRIMINATION,ACCESSIONS,VARIETIES,GENOTYPES,PELLETS,GENOME}},
language = {{eng}},
number = {{13}},
pages = {{3761--3771}},
title = {{Single nucleotide polymorphisms and biochemical markers as complementary tools to characterize hops (Humulus lupulus L.) in brewing practice}},
url = {{http://doi.org/10.1021/acs.jafc.9b00816}},
volume = {{67}},
year = {{2019}},
}
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