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The direct application of the polymerase chain reaction to DNA extracted from foods
Author(s) -
Dickinson Joanne H.,
Kroll R.G.,
Grant K.A.
Publication year - 1995
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1995.tb00430.x
Subject(s) - lysis , yersinia enterocolitica , polymerase chain reaction , dna , proteinase k , dna extraction , listeria monocytogenes , lysis buffer , chemistry , chromatography , solubilization , biochemistry , biology , microbiology and biotechnology , bacteria , gene , genetics
Two methods for the successful extraction of DNA from foods are described. The rapid lysis method uses a proteinase K buffer system to lyse cells and solubilize food samples. DNA is then precipitated using isopropanol. The second method achieves cell lysis using toluene and mutanolysin, and solubilization using guanidium thiocyanate. Following protein removal with organic solvents DNA is precipitated with isopropanol. Both methods enabled the polymerase chain reaction to be applied directly to DNA extracted from samples of cheese, coleslaw and raw chicken and allowed the direct rapid, sensitive and specific detection of Yersinia enterocolitica, Aerococcus viridans and Listeria monocytogenes in these foods.