COMPARISON OF OPTIMIZED DNA EXTRACTION FROM MOLD ASPERGILLUS, PENICILLIUM AND RHIZOPUS OF TOMATO PASTE

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KARAZHYAN R.; HABIBI NAJAFI M.H.; YAVARMANESH M.; EDALATIAN DOVOM M.R.; POURIANFAR H.R.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:67 Page(s): 1-9

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Title

COMPARISON OF OPTIMIZED DNA EXTRACTION FROM MOLD ASPERGILLUS, PENICILLIUM AND RHIZOPUS OF TOMATO PASTE

Author(s)

Keywords

DNA EXTRACTIONQ2

ASPERGILLUS NIGERQ2

PENICILLIUM CHRYSOGENOMQ1

RHIZOPUS ORYZAEQ1

TOMATO PASTEQ2

Abstract

In this study, the optimized method for DNA EXTRACTION from ASPERGILLUS NIGER, RHIZOPUS ORYZAE and PENICILLIUM CHRYSOGENOM in TOMATO PASTE were used. These methods are presented in accordance with the Al-Samarai That changes in the concentration of extraction buffer and some stages it were given to the optimization method. Mold spores of at different levels (101, 103 and 105 CFU/g) were added to the TOMATO PASTE. After mycelium growth DNA EXTRACTION was perfomed by this methods. This method in terms of quality and quantity of DNA extracted was studied using spectrophotometer with NanoDrop. The extracted DNA using gel electrophoresis for protein contamination and absence of smear were evaluated. In order to investigate The contamination and no presecnce of PCR inhibitors determined with PCR that performed forward and reverse primers. Results of gel electrophoresis and PCR assay showed that This method is suitable for DNA EXTRACTION is the mold of TOMATO PASTE.

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APA: Copy

KARAZHYAN, R., HABIBI NAJAFI, M.H., YAVARMANESH, M., EDALATIAN DOVOM, M.R., & POURIANFAR, H.R.. (2017). COMPARISON OF OPTIMIZED DNA EXTRACTION FROM MOLD ASPERGILLUS, PENICILLIUM AND RHIZOPUS OF TOMATO PASTE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(67), 1-9. SID. https://sid.ir/paper/71627/en

Vancouver: Copy

KARAZHYAN R., HABIBI NAJAFI M.H., YAVARMANESH M., EDALATIAN DOVOM M.R., POURIANFAR H.R.. COMPARISON OF OPTIMIZED DNA EXTRACTION FROM MOLD ASPERGILLUS, PENICILLIUM AND RHIZOPUS OF TOMATO PASTE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(67):1-9. Available from: https://sid.ir/paper/71627/en

IEEE: Copy

R. KARAZHYAN, M.H. HABIBI NAJAFI, M. YAVARMANESH, M.R. EDALATIAN DOVOM, and H.R. POURIANFAR, “COMPARISON OF OPTIMIZED DNA EXTRACTION FROM MOLD ASPERGILLUS, PENICILLIUM AND RHIZOPUS OF TOMATO PASTE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 67, pp. 1–9, 2017, [Online]. Available: https://sid.ir/paper/71627/en

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