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https://doi.org/10.17508/CJFST.2018.10.2.02

DNA isolation from Aspergillus flavus: Optimal method selection

BOJAN ŠARKANJ   ORCID icon orcid.org/0000-0002-1567-6455 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology, Franje Kuhača 18, 31000 Osijek, Croatia
ZINKA BOŠNJAK ; Institute of Public Health for Osijek-Baranja County, Franje Krežme 1, Osijek, Croatia
MAGDALENA PERIĆ ; Institute of Public Health for Osijek-Baranja County, Franje Krežme 1, Osijek, Croatia
TIHOMIR KOVAČ   ORCID icon orcid.org/0000-0003-3222-4722 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology, Franje Kuhača 18, 31000 Osijek, Croatia
SNJEŽANA DŽIJAN ; Josip Juraj Strossmayer University of Osijek, Faculty of Medicine, Cara Hadrijana 10E, Osijek, Croatia

Puni tekst: engleski, pdf (622 KB) str. 157-163 preuzimanja: 103* citiraj
APA 6th Edition
ŠARKANJ, B., BOŠNJAK, Z., PERIĆ, M., KOVAČ, T. i DŽIJAN, S. (2018). DNA isolation from Aspergillus flavus: Optimal method selection. Croatian journal of food science and technology, 10 (2), 157-163. https://doi.org/10.17508/CJFST.2018.10.2.02
MLA 8th Edition
ŠARKANJ, BOJAN, et al. "DNA isolation from Aspergillus flavus: Optimal method selection." Croatian journal of food science and technology, vol. 10, br. 2, 2018, str. 157-163. https://doi.org/10.17508/CJFST.2018.10.2.02. Citirano 21.11.2019.
Chicago 17th Edition
ŠARKANJ, BOJAN, ZINKA BOŠNJAK, MAGDALENA PERIĆ, TIHOMIR KOVAČ i SNJEŽANA DŽIJAN. "DNA isolation from Aspergillus flavus: Optimal method selection." Croatian journal of food science and technology 10, br. 2 (2018): 157-163. https://doi.org/10.17508/CJFST.2018.10.2.02
Harvard
ŠARKANJ, B., et al. (2018). 'DNA isolation from Aspergillus flavus: Optimal method selection', Croatian journal of food science and technology, 10(2), str. 157-163. https://doi.org/10.17508/CJFST.2018.10.2.02
Vancouver
ŠARKANJ B, BOŠNJAK Z, PERIĆ M, KOVAČ T, DŽIJAN S. DNA isolation from Aspergillus flavus: Optimal method selection. Croatian journal of food science and technology [Internet]. 2018 [pristupljeno 21.11.2019.];10(2):157-163. https://doi.org/10.17508/CJFST.2018.10.2.02
IEEE
B. ŠARKANJ, Z. BOŠNJAK, M. PERIĆ, T. KOVAČ i S. DŽIJAN, "DNA isolation from Aspergillus flavus: Optimal method selection", Croatian journal of food science and technology, vol.10, br. 2, str. 157-163, 2018. [Online]. https://doi.org/10.17508/CJFST.2018.10.2.02

Sažetak
The methods for fungal genomic DNA isolation for PCR amplification, including commercially available kits, must often be adapted in order to produce sufficient amounts of high-quality DNA from specific fungal species. The aim of this study was to select an optimal method for the isolation of DNA from Aspergillus flavus suitable for PCR reaction. Four different methods were compared according to their efficiency in isolating pure DNA, their price and time consumption. DNA quantification and purity estimation were performed using the NanoDropTM 1000 UV/VIS spectrophotometer and DNA integrity and PCR products were determined by gel-electrophoresis. DNA quantity ranged from 92.77 ± 11.52 to 5477.4 ± 22.03 ng/µL, with A260/280 from 1.14 ± 0.10 to 1.94 ± 0.16, and A260/230 0.37 ± 0.05 to 1.91 ± 0.17. There were also great differences in time consumption per sample, ranging from 1 hr 15 min to 7 hr 5 min. The determined costs per sample were ranging from 0.12 € to 2.29 € per sample. All tested methods were suitable for the isolation of A. flavus genomic DNA and subsequently for PCR reaction.

Ključne riječi
fungal genomic DNA isolation; DNA quantification; DNA purity; Aspergillus flavus; PCR

Hrčak ID: 210833

URI
https://hrcak.srce.hr/210833

Posjeta: 177 *