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Comparison of DNA extraction methods in terms of yield, purity, long-term storage and downstream manipulation with brewer's yeast chromosomal DNA

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216224%3A14310%2F14%3A00075066" target="_blank" >RIV/00216224:14310/14:00075066 - isvavai.cz</a>

  • Alternative codes found

    RIV/61388971:_____/14:00435775 RIV/60193697:_____/14:#0000965

  • Result on the web

    <a href="http://dx.doi.org/10.1094/ASBCJ-2014-0110-01" target="_blank" >http://dx.doi.org/10.1094/ASBCJ-2014-0110-01</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1094/ASBCJ-2014-0110-01" target="_blank" >10.1094/ASBCJ-2014-0110-01</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Comparison of DNA extraction methods in terms of yield, purity, long-term storage and downstream manipulation with brewer's yeast chromosomal DNA

  • Original language description

    Five methods of DNA isolation (a ?classical? phenol/chloroform extraction and four commercially available kits) were compared in terms of the yield, purity, integrity and stability of extracted DNA from both laboratory and industrial yeast strains. DNA isolation with commercial kits employing silica based adsorption collumns mostly gave lower yields of DNA, integrity of DNA soon declines and after six months of storage under the manufacturer's instructions the DNA was almost fully degraded. Isolation ofDNA by using bead breaking of cells resulted in very low yield and low purity of the DNA also. The use of a commercial kit without silica collumns and phenol/chloroform treatment as well as the traditional phenol/chloroform extraction were certainly more time-consuming, but the extracted DNA was of high purity and concentration, with minimal damage, stable over months and usable for subsequent molecular analyses (cloning, PCR, RFLP, DNA sequencing).

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

  • CEP classification

    EE - Microbiology, virology

  • OECD FORD branch

Result continuities

  • Project

  • Continuities

    S - Specificky vyzkum na vysokych skolach

Others

  • Publication year

    2014

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    The Journal of the American Society of Brewing Chemists

  • ISSN

    0361-0470

  • e-ISSN

  • Volume of the periodical

    72

  • Issue of the periodical within the volume

    1

  • Country of publishing house

    US - UNITED STATES

  • Number of pages

    5

  • Pages from-to

    1-5

  • UT code for WoS article

    000332594500001

  • EID of the result in the Scopus database