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https://doi.org/10.18047/poljo.21.1.sup.47

COMPARISON OF COMMERCIAL DNA KITS AND TRADITIONAL DNA EXTRACTION PROCEDURE IN PCR DETECTION OF PORK IN DRY/FERMENTED SAUSAGES

Ivona Djurkin Kušec   ORCID icon orcid.org/0000-0002-1363-8447 ; Josip Juraj Strossmayer University of Osijek, Faculty of Agriculture in Osijek, Kralja Petra Svačića 1d, 31000 Osijek, Croatia
Žarko Radišić ; Josip Juraj Strossmayer University of Osijek, Faculty of Agriculture in Osijek, Kralja Petra Svačića 1d, 31000 Osijek, Croatia
Miodrag Komlenić ; Food Technol. - Belje Inc, PC Baranjka, Bele Bartoka 33, 31300 Beli Manastir, Croatia
Goran Kušec ; Josip Juraj Strossmayer University of Osijek, Faculty of Agriculture in Osijek, Kralja Petra Svačića 1d, 31000 Osijek, Croatia

Puni tekst: engleski, pdf (836 KB) str. 199-202 preuzimanja: 3.822* citiraj
APA 6th Edition
Djurkin Kušec, I., Radišić, Ž., Komlenić, M. i Kušec, G. (2015). COMPARISON OF COMMERCIAL DNA KITS AND TRADITIONAL DNA EXTRACTION PROCEDURE IN PCR DETECTION OF PORK IN DRY/FERMENTED SAUSAGES. Poljoprivreda, 21 (1 SUPPLEMENT), 199-202. https://doi.org/10.18047/poljo.21.1.sup.47
MLA 8th Edition
Djurkin Kušec, Ivona, et al. "COMPARISON OF COMMERCIAL DNA KITS AND TRADITIONAL DNA EXTRACTION PROCEDURE IN PCR DETECTION OF PORK IN DRY/FERMENTED SAUSAGES." Poljoprivreda, vol. 21, br. 1 SUPPLEMENT, 2015, str. 199-202. https://doi.org/10.18047/poljo.21.1.sup.47. Citirano 29.10.2020.
Chicago 17th Edition
Djurkin Kušec, Ivona, Žarko Radišić, Miodrag Komlenić i Goran Kušec. "COMPARISON OF COMMERCIAL DNA KITS AND TRADITIONAL DNA EXTRACTION PROCEDURE IN PCR DETECTION OF PORK IN DRY/FERMENTED SAUSAGES." Poljoprivreda 21, br. 1 SUPPLEMENT (2015): 199-202. https://doi.org/10.18047/poljo.21.1.sup.47
Harvard
Djurkin Kušec, I., et al. (2015). 'COMPARISON OF COMMERCIAL DNA KITS AND TRADITIONAL DNA EXTRACTION PROCEDURE IN PCR DETECTION OF PORK IN DRY/FERMENTED SAUSAGES', Poljoprivreda, 21(1 SUPPLEMENT), str. 199-202. https://doi.org/10.18047/poljo.21.1.sup.47
Vancouver
Djurkin Kušec I, Radišić Ž, Komlenić M, Kušec G. COMPARISON OF COMMERCIAL DNA KITS AND TRADITIONAL DNA EXTRACTION PROCEDURE IN PCR DETECTION OF PORK IN DRY/FERMENTED SAUSAGES. Poljoprivreda [Internet]. 2015 [pristupljeno 29.10.2020.];21(1 SUPPLEMENT):199-202. https://doi.org/10.18047/poljo.21.1.sup.47
IEEE
I. Djurkin Kušec, Ž. Radišić, M. Komlenić i G. Kušec, "COMPARISON OF COMMERCIAL DNA KITS AND TRADITIONAL DNA EXTRACTION PROCEDURE IN PCR DETECTION OF PORK IN DRY/FERMENTED SAUSAGES", Poljoprivreda, vol.21, br. 1 SUPPLEMENT, str. 199-202, 2015. [Online]. https://doi.org/10.18047/poljo.21.1.sup.47

Sažetak
In the present study four commercially available DNA extraction kits (Wizard® Genomic DNA Purification Kit, High Pure PCR Template Kit, DNeasy mericon Food and GeneJET PCR Purification Kit), as well as standard phenol/chloroform isolation technique have been evaluated regarding their concentration, purity and suitability for amplification of porcine DNA in dry/fermented sausages. The isolates were assessed for quantity and quality using spectrophotometer (IMPLEN GmbH, Germany). To verify template usability and quality of isolated DNA, the polymerase chain reaction (PCR) targeting at porcine cytochrome b by species specific primers was used. The comparison of extraction methods revealed satisfactory efficiency and purity of all extraction kits, while with standard phenol/chloroform isolation method high concentrations of DNA with low A260/280 were obtained. However, all the investigated techniques proved to be suitable for identification of porcine DNA in dry/fermented sausage. Thus, the standard phenol/chloroform DNA extraction method, as the cost-effective one, can be recommended as a good alternative to more expensive isolation kits when investigating the presence of pork DNA in dry/ fermented meat products.

Ključne riječi
dry/fermented sausage; DNA; extraction method; pig

Hrčak ID: 150920

URI
https://hrcak.srce.hr/150920

Posjeta: 4.079 *