prikaz prve stranice dokumenta COMPARISON OF COMMERCIAL DNA KITS AND TRADITIONAL DNA EXTRACTION PROCEDURE IN PCR DETECTION OF PORK IN DRY/FERMENTED SAUSAGES
  Preuzmi
PDF 836.46 KB
Znanstveni rad - Izvorni znanstveni rad
COMPARISON OF COMMERCIAL DNA KITS AND TRADITIONAL DNA EXTRACTION PROCEDURE IN PCR DETECTION OF PORK IN DRY/FERMENTED SAUSAGES
Poljoprivreda, 21 (2015), 1 SUPPLEMENT; 199-202. https://doi.org/10.18047/poljo.21.1.sup.47
Djurkin Kušec, Ivona; Radišić, Žarko; Komlenić, Miodrag; Kušec, Goran

Citirajte ovaj rad

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

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

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

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

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]. 02.09.2015. [pristupljeno 16.12.2024.];21(1 SUPPLEMENT):199-202. doi: 10.18047/poljo.21.1.sup.47

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, Rujan 2015. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:151:566565. [Citirano: 16.12.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:151:566565
Prijavite se u repozitorij kako biste mogli spremiti objekt u svoju listu.
Podaci o radu
Naslov (engleski)COMPARISON OF COMMERCIAL DNA KITS AND TRADITIONAL DNA EXTRACTION PROCEDURE IN PCR DETECTION OF PORK IN DRY/FERMENTED SAUSAGES
AutorIvona Djurkin Kušec
AutorŽarko Radišić
AutorMiodrag Komlenić
AutorGoran Kušec
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Fakultet agrobiotehničkih znanosti Osijek
(Zavod za animalnu proizvodnju i biotehnologiju)
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Poljoprivreda (agronomija)
Proizvodnja i prerada animalnih proizvoda
Sažetak (engleski)
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 (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - domaća recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaPoljoprivreda
Brojčani podacivol. 21, br. 1 SUPPLEMENT, str. 199-202
p-ISSN1330-7142
e-ISSN1848-8080
DOIhttps://doi.org/10.18047/poljo.21.1.sup.47
URN:NBNurn:nbn:hr:151:566565
Datum objave publikacije2015-09-02
URL dokumentahttps://hrcak.srce.hr/150920
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Zaštićeno autorskim pravom.
Datum i vrijeme pohrane2024-05-16 10:01:55