Confirmation of PCR (polymerized chain reaction) amplification of extracted DNA
2003
Uchino, M. (Tokyo Univ. of Agriculture (Japan)) | Noguchi, T. | Takano, K.
Identification of food materials based on DNA information are developed. These procedures include usually Polymerized Chain Reaction (PCR) . However, it was difficult to check quality of extracted DNA for above experiment because of few methods. In this study, the possibility of PCR amplification of three genes using extracted DNA was researched. The region of 16S rDNA and 18S rDNA, and ITS region were used. As a result the region of 18S rDNA was best for checking quality of extracted DNA because this region was amplified in high annealing temperature and amplified products in various organisms were same molecular weight
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