Carlsberg Breweries A/s

Carlsberg A/s

Heineken Supply Chain B.v.

Søren Knudsen

Ole Olsen

Birgitte Skadhauge

Toni Wendt

Finn Lok

Katarzyna Krucewicz

Lucia Marri

Klaus Breddam

Massimiliano Carciofi

Hanne Cecille Thomsen

Magnus Wohlfahrt Rasmussen

Lene Mølskov Bech

Lene Molskov Bech

Jesper Harholt

Alexander Striebeck

Pai Rosager Pedas

Magnus Rasmussen

Christoph Dockter

Hanne Thomsen

Gustav Hambraeus

Steen Bech Sørensen

Preben Riis

Lette Mølskov Bech

Sabrina Bodevin

Rasmussen Magnus Wohlfahrt

Hanne Cecilie Thomsen

Steen Bech SØRENSEN

In traditional plant breeding approaches, chemical mutagenesis may be utilized to introduce nucleotide substitutions at random in the genome of a plant, i.e. without possibilities to control the sites of nucleotide changes. Because of genome complexities, the statistical probability is extremely little when it comes to finding a predetermined nucleotide substitution. The present invention, however, demonstrates how a novel, alternative use of digital polymerase chain reaction (dPCR), preferably droplet dPCR (ddPCR), is developed to exploit finding of specific nucleotide substitutions in mutated genes. The entire platform comprises a screening method with a library of mutagenized organisms, digital PCR-based systems and a set-up to propagate and analyze identified, mutated organisms.

Method to screen for a mutant within a population of organisms by applying a pooling and splitting approach

The invention relates to barley plants having a high α-amylase activity. The barley plants of the invention may for example carry a mutation in one or more α-amylase promoters, in the HIRT gene, in the HBL12 gene and/or in the WRKY38 gene. The invention further provides plant products prepared from said barley plants.

Barley with increased hydrolytic enzyme activity

The present invention relates to methods for preparing cereal-based beverages. The present invention provides, for example, methods for steeping and germination of cereal grain under continuous aeration. Particularly, the present invention provides methods for heating the germinated cereal grains prior to wet milling of germinated cereal grains and direct transfer of the germinated grain, without drying, to the brewery for further processing. Compared to current methods the methods of the present invention significantly reduce water consumption, energy consumption and transport need.

Method for producing an extract of cereal and method for processing this extract into beverage

The present invention relates to methods for preparing cereal-based beverages. Particularly, the present invention provides, for example, methods for steeping and germination of cereal grain under continuous aeration. The present invention also provides for wet milling of germinated cereal grains and direct transfer of the germinated grain, without drying, to the brewery for further processing. Compared to current methods the methods of the present invention significantly reduces water consumption, energy consumption and transport need.

Refined cereal-based beverages

The present invention relates to barley plant or a part thereof, wherein the kernels of said barley plant have a reduced (1,3;1,4)-&#x3b2;-glucan content. The barley plant may carry a mutation in the CslF6 gene, wherein said mutated CslF6 gene encodes a mutant CslF6 polypeptide.

Cereal plants with improved cell wall properties

According to the invention, there is provided barley-derived beverages characterized by notably reduced levels of both dimethyl sulfide (DMS) and/or its precursor S-methyl-L-methionine (SMM), or lacking said compounds. In addition, the invention relates to methods for producing the above-mentioned beverages&#x2014;and also to barley plants useful in the preparation of such beverages, as well as other plant products prepared from said plants. Utilization of the invention clears the way for making improved production procedures of beverages with improved taste profiles, and promises also for notable reductions in the thermal energy input for production of beer.

Barley and malt-derived beverages with low DMS level

Barley based beverages are produced in large quantities, employing highly energy consuming methods, for example in the malting and brewhouse facilities for kiln drying and wort boiling operations, respectively. The present invention relates to energy saving methods for preparing barley based beverages, as well as to barley plants useful in such methods. In particular, the invention describes barley plants with combined traits of null-lipoxygenase-1 (null-LOX-1), null-lipoxygenase-2 (null-LOX-2) and null-S-adenosylmethionine:methionine S-methyltransferase in one plant, which is particularly useful for energy saving methods to prepare barley based beverages, such as beer.

Energy saving brewing method

According to the invention, there is provided barley with total loss of functional lipoxygenase (LOX)-1 and LOX-2 enzymes, and plant products produced thereof, such as malt manufactured by using barley kernels defective in the synthesis of the fatty acid-dioxygenating enzymes LOX-1 and LOX-2. Said enzymes account for the principal activities related to dioxygenation of linoleic acid into 9- and 13-hydroperoxy octadecadienoic acid, respectively. 9-Hydroperoxy octadecadienoic acid represents a LOX pathway metabolite, which&#x2014;through further enzymatic or spontaneous reactions&#x2014;may lead to the appearance of trans-2-nonenal (T2N). The invention enables brewers to produce a beer having insignificant levels of stale, T2N-specific off-flavors, even after prolonged storage of the beverage.

Barley with reduced lipoxygenase activity and beverage prepared therefrom

According to the invention, there is provided null-LOX-1 barley and plant products produced thereof, such as malt manufactured by using barley kernels defective in synthesis of the fatty acid-converting enzyme lipoxygenase-1. Said enzyme accounts for the principal activity related to conversion of linoleic acid into 9-hydroperoxy octadecadienoic acid, a lipoxygenase pathway metabolite, which-through further enzymatic or spontaneous reactions-may lead to the appearance of trans-2-nonenal. The invention enables brewers to produce a beer devoid of detectable trans-2-nonenal-specific off flavors, even after prolonged storage of the beverage.

Barley for production of flavor-stable beverage

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Måløv, Denmark

Søren Knudsen