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
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
EE - Microbiology, virology
OECD FORD branch
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Result continuities
Project
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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
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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
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