Literature DB >> 20344950

[Comparison of total microbial DNA extraction methods from solid-culture of Zhenjiang vinegar].

Zhengfei Ni1, Wei Xu, Wenfang Dou, Hongyu Xu, Zhenghong Xu.   

Abstract

OBJECTIVE: To analyze the diversity and succession of microbes during traditional solid-state fermentation. Taking Zhenjiang vinegar for example, we compared 11 methods for extracting genomic DNA from microbes in solid-culture of Zhenjiang vinegar.
METHODS: The yield and purity of the DNA were measured by ultraviolet spectrophotometer and real-time PCR. The bacterial and fungal diversity during solid-state fermentation was analyzed by denaturing gradient gel electrophoresis (DGGE).
RESULTS: The highest extraction yield of total DNA was 93.2 +/- 1.5 microg/g dried culture. The quantity of bacteria and fungi reached to the maximum of 1.73 x 10(13) copies x (gram dried culture)(-1) and 6.49 x 10(12) copies x (gram dried culture)(-1), respectively. The community patterns revealed by DGGE were noticeably influenced by the DNA extraction methods. Hereinto, six methods of SDS-based DNA extraction resulted in the larger number of DNA bands.
CONCLUSION: The results showed that the most effective method was SDS high salt extraction combined with grinding in liquid nitrogen and lysozyme lysis.

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Year:  2010        PMID: 20344950

Source DB:  PubMed          Journal:  Wei Sheng Wu Xue Bao        ISSN: 0001-6209


  1 in total

1.  Structural Characteristics and Formation Mechanism of Microbiota Related to Fermentation Ability and Alcohol Production Ability in Nongxiang Daqu.

Authors:  Jie Tang; Jie Chen; Deming Chen; Zijian Li; Dan Huang; Huibo Luo
Journal:  Foods       Date:  2022-08-27
  1 in total

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