The hop (Humulus lupulus) is a dioecious flowering plant native to Europe and Western Asia. Female plants produce flowers called hops which are crucial ingredients in beer. A variety of terpene and terpenoid compounds such as myrcene, humulene, and linalool contribute to the flavor and aroma of beer. Additionally, these compounds have shown antibacterial and antifungal activity, acting as a preservative in beer. For this, the hop is one of the world’s most important crops. The hop genome is diploid and has a size of 2.05 Gb.
Natsume, S., Takagi, H., Shiraishi, A., Murata, J., Toyonaga, H., Patzak, J., Takagi, M., Yaegashi, H., Uemura, A., Mitsuoka, C. and Yoshida, K., 2014. The draft genome of hop (Humulus lupulus), an essence for brewing. Plant and Cell Physiology, 56(3), pp.428-441.
Content written by Galyna Vakulenko Summer Intern 2018