Now people can expect a great taste changer in terms of beer and other beverages. The long continuing research has finally coded some answers. After about a long-term study of about 10 years, a group of scientists from the University of California, Riverside have been finally able to fully evolve the sequencing of the genome of barley, which is known to be a key ingredient for making beer, single malt scotch, whiskey etc. The team has already been inducted among the 77 scientists all of whom were engaged in similar researches.
Nils Stein from the Leibniz Institute of Plant Genetics and Crop Plant Research, Germany began a superlative mission named the International Barley Genome Sequencing Consortium, to chalk out the complete genome sequencing of Barley, ten years back from now. But the study went through various backlogs due to the massive size of barley's genome. According to Wired, holding only seven pairs of chromosome, the commodity crop's genome accounted to be double in term of shape than a normal human genome. Besides, being the melted agent for beer and other top class beverages, barley also comes with an inherited evolving power which can turn enzyme into starch.
As per a report by Phys, 80 percent of barley's genome contains complex and highly repetitive sequences, which seems to be very difficult to assigned accurately and in proper genome manner. Outlining such varied sequences, therefore, requires a lot of efforts. While discussing this innovation, Timothy Close, a professor of genetics at University of California, Riverside rightly commented: "This takes the level of completeness of the barley genome up a huge notch."
Besides this, the absolute success of genome sequencing in a case of barley is also expected to pave the pathway for similar success in terms of other grains. It should be noted that "cereal crops" like rice, maize, wheat, rye, millet, sorghum, oats are also in the line and scientists are working on these to crack down their full sequencing of genomes.
