Biotechnological use of traditional barley varieties

RESEARCH AREA: BIOLOGICAL SCIENCES

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CONTRIBUTION TO THE SUSTAINABLE DEVELOPMENT GOALS OF THE UCM

The goal of SDG 9 (Industry, Innovation and Infrastructure) is to strengthen innovative and resilient manufacturing. At UCM, long-term research optimizes malting and fermentation based on the enzyme profiles of traditional barley varieties, resulting in technologies that improve beer quality and stability without losing authenticity. SDG 12 (Responsible Consumption and Production) is fulfilled through more efficient processes and a return to raw material biodiversity. SDG 8 (Decent Work and Economic Growth) is reflected in the support of local breweries and regional development, which partnerships with practice further strengthen within SDG 17 (Partnerships for the Goals).

Social demand	In recent years, beer production has faced pressure to improve quality, sustainability, and authenticity. Traditional barley varieties, which once formed the basis of regional beers, are now often overlooked in favor of highly bred commercial varieties. This trend is leading to a loss of biodiversity and the unique sensory properties that local ingredients bring. At the same time, the brewing industry is looking for new ways to optimize malting and fermentation processes without compromising quality, and to revive traditional barley varieties for the modern brewing industry.
UCM solution	Since 2005, a research team from the Faculty of Natural Sciences at UCM in Trnava has been conducting research into enzyme activities in traditional barley varieties with the aim of streamlining the technological process of beer production. By analyzing the qualitative parameters of these varieties, UCM scientists have succeeded in optimizing the conditions for mutation—a key phase in malt production. The result is an innovative production technology that utilizes the natural potential of traditional raw materials while meeting the demanding requirements of modern brewing.
Social impact of the UCM solution	The UCM solution has found direct application in practice. The innovative production technology is already being used by leading microbreweries and beer producers in Slovakia and the Czech Republic. The resulting products are characterized by higher quality, more stable physical and chemical properties, and a more distinctive sensory profile. The project supports local production, helps maintain agricultural diversity, and contributes to the economic and cultural revitalization of regions.
Partnerships	The innovative production technology was developed in collaboration with the Research Institute of Brewing and Malting in Brno, with which UCM has long shared expertise in biotechnology and food research. Partners from the craft brewing sector are actively testing and implementing the research results in practice. This interdisciplinary approach proves that high-quality science has the ability to connect academic research with market needs.
Contact	prof. RNDr. Miroslav Ondrejovič, PhD. (miroslav.ondrejovic@ucm.sk) Faculty of Natural Sciences Univerzita sv. Cyrila a Metoda v Trnave Nám. Jozefa Herdu 2 917 01 Trnava