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Comparisons of extraction methods of microbial DNA from fermented grains
ZHANG Yuhan,LI Guanhua,YUAN Lin * #
School of Life Sciences, Inner Mongolia University, Hohhot, China, 010021
*Correspondence author
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Funding: This work was funded by the specialized research fund for the doctoral program of Chinese university funding new teacher class topics （No.20121501120001)）
Opened online:26 May 2016
Accepted by: none
Citation: ZHANG Yuhan,LI Guanhua,YUAN Lin.Comparisons of extraction methods of microbial DNA from fermented grains[OL]. [26 May 2016] http://en.paper.edu.cn/en_releasepaper/content/4691595
 
 
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.
Keywords:fermented grains; direct extraction; PCR-SSCP
 
 
 

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