IDENTIFICATION OF BARLEY VARIETIES USING THE POLYMERASE CHAIN REACTION

Abstract

The polymerase chain reaction (PCR) with oligonucleotide primer sequences from alpha‐amylase genes was used to distinguish between morphologically similar malting and feed barley varieties. The varieties “Chebec” (feed) and “Schooner” (malting) could be separated and the varieties “Skiff” (feed) and “Franklin” (malting) were identified by using two sets of primers. Primer BSW3 (5‐CAGCTTGGCCTCCGGGCAAGTC‐3) and BAS2 (5‐CACCTTGCCGTCGATCTC‐3) gave a 215 bp product that distinguished “Chebec” from “Schooner” and a 1230 bp fragment that distinguished “Skiff” from “Franklin”. Primer BSW5 (5‐GGAGCTGGAATTGATGTTG‐3) with primer BAS2 gave markers at 735 bp and 730 bp respectively to allow unique identification in comparisons of these pairs of varieties. DNA extracted from grain could be used for these analyses, but DNA from leaves gave clearer results. 1994 The Institute of Brewing & Distilling