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1. Comparisons of extraction methods of microbial DNA from fermented grains | |||
ZHANG Yuhan,LI Guanhua,YUAN Lin | |||
Biology 19 May 2016 | |||
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Abstract:Microbial populations in fermented grains during fermentation is the key to influence the flavor of Chinese liquor. In this paper, fermented grains samples from Hetao were used for DNA extraction, we studied the effects of six different extraction methods on total DNA extraction from fermented grains. The follow-up experiment showed that the obtained results in the use of the repeated freezing and thawing was the best for DNA extraction and polyacrylamide gel electrophoresis. Comparing with the other methods, the repeated freezing and thawing can reflect better the diversity of microorganism. | |||
TO cite this article:ZHANG Yuhan,LI Guanhua,YUAN Lin. Comparisons of extraction methods of microbial DNA from fermented grains[OL].[19 May 2016] http://en.paper.edu.cn/en_releasepaper/content/4691595 |
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